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  1. 戦後日本の農地改革
  2. 日本の農地改革が成功した理由
  3. 水稲農業
  4. 田植え
  5. 初期の機械化農業
  6. 農地の再編成
  7. 野菜果物栽培の革新
  8. 米の配給と補助金制度
  9. 日本の農業人口の減少
  10. 農家の規模と後継者問題
  11. 日本の農業の担い手 
  12. 三ちゃん農業
  13. 日本人の食生活の変化
  14. 日本の酪農
  15. 日本人はどのような乳製品を食べるのでしょうか
  16. 日本の肉牛
  17. 農家の収入の変化
  18. 日本の養蚕
  19. 日本における食糧の自給
  20. 日本における米の自給
  21. 日本における有機農業
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Japanese grocery store frozen foods section well-stocked with pizzas and more.
Japanese supermarkets today are stocked with all kinds of packaged foods from all over the world.
Photo Courtesy of Government of Alberta Website.
Food Self-Sufficiency in Japan
Food self-sufficiency means that a country produces enough food to feed all of its people without having to import food from other countries. Japan was self-sufficient in rice before the war, in part because of it colonies, but by the end of the war food was in short supply and Japan was not producing enough to feed its population. After the economy had recovered during the 1950s and boomed in the 1960s, Japan achieved self-sufficiency in overall food production in the 1970s. At the same time, the changing diet led to increased imports of some food products that were now in greater demand. By the mid-1980s, Japan abandoned the goal of food self-sufficiency. Other countries could produce these goods more cheaply, and Japan could import them at less cost than it could produce them. Since the 1980s the overall trend has been toward decreasing food self-sufficiency. Click on CHARTS, below, to see how self-sufficient Japan is in various foods.
言葉の説明:  self-sufficiency

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