The food self-sufficiency rate, which indicates how much of the food consumed in Japan was covered by domestic production, stood at 38% last year on a calorie basis, up 1 percentage point from the previous year's record low, but still remained at a low level. I was.
According to the Ministry of Agriculture, Forestry and Fisheries, Japan's food self-sufficiency rate was 38% on a calorie basis last fiscal year, up one percentage point from the previous fiscal year's record low.
The main reasons for this were the increase in rice consumption compared to the previous fiscal year due to the increase in wheat and soybean planted area and the recovery in demand for eating out, which had been sluggish due to the corona crisis.
Looking at the self-sufficiency rate by item, it is 98% for rice, 75% for vegetables, 17% for wheat, 16% for livestock products, and 3% for oils and fats.
The government has set a goal of raising the food self-sufficiency rate on a calorie basis to 45% by 2030, but the level remains low and there is no prospect of achieving it.
In addition, the food self-sufficiency rate based on production value was 63%, 4 percentage points lower than the previous year, and the lowest since fiscal 1965, when comparable data are available.
This is due to factors such as the rise in the prices of imported meat and seafood due to factors such as rising sea freight rates, while the value of domestic production of rice and vegetables has decreased.
The Ministry of Agriculture, Forestry and Fisheries says, "It is important to strengthen the domestic production base politically in order to raise the self-sufficiency rate."