▶︎ClickHere◀︎ Online Bartender service (Pop up online Shochu BAR at your place) You can touch Japanese shochu culture by using online video call.

Super serious news about sweet potato in Japan

Hi This time I want you to know about sweet potato farmer in Japan. Now so serious desiese happened so today I will introduce Japanese news article and translate it to English.

Super super serious….

potato

 

Potato farmers hardship

The news from here.

Followed by English translation.

サツマイモ腐る病気が全国拡大…農家「このままでは産地が消滅してしまう」

読売新聞オンライン

 

3年前に国内で初めて確認された芋が腐る病気「サツマイモ基腐病(もとぐされびょう)」が21都道県に広がっている。この影響でサツマイモの収穫量が減少し、卸売価格が上昇。収穫期を迎える中、農家や芋焼酎メーカー、焼き芋店などが被害の拡大に不安を抱えている。

 

鹿児島県は国内最大の生産地だが、県によると、1株でも感染が確認された農場は9月時点で約6600ヘクタールと全体(約1万ヘクタール)の7割に迫る。尾曲さんは「これまでもサツマイモの病気はあったが、基腐病は感染力が強く、抑え込みが難しい。採算がとれないので栽培をやめようと考えている農家もいる」と打ち明ける。

 

基腐病は18年に沖縄、鹿児島県、19年に宮崎県で見つかり、20年には高知や静岡など5県、今年は北海道や東京など13都道県で初確認された。

 

 

農林水産省の調査では、20年産サツマイモの10アールあたりの収量は、基腐病や日照不足の影響で前年より5%減少した。主産地の鹿児島県では15%減と大きく落ち込んだ。全国の収穫量は前年比約6万トン減の約69万トンで、過去最少を更新した。

 

取引価格にも徐々に影響が出始めている。東京都中央卸売市場によると、今年1~9月の平均価格は1キロ・グラム当たり292円で、前年同期から25円上昇した。

芋焼酎の原料として1日約400トンのサツマイモを使用する焼酎メーカー「霧島酒造」(宮崎県都城市)では9月下旬から鹿児島産が入手しづらくなったため、宮崎産を増やしてしのいでいる。担当者は「焼酎は3か月~1年程度の貯蔵期間を経て出荷するため、すぐに在庫や店頭価格に影響は出ないが、今後の不安はある。一刻も早く収束してほしい」と話す。

These are my English translations about above news article.

English translation

potato

The sweet potato rot disease is spreading all over the country … Farmhouse “If it goes on like this, the production area will disappear”

Sweet potato rot, which was first confirmed in Japan 3 years ago, has spread to 21 prefectures. As a result, the yield of sweet potatoes decreased and the wholesale price rose. As the harvest season approaches, farmers, potato shochu makers and baked potato stores are worried about the spread of damage.

According to the Kagoshima prefectural government, about 6600 hectares of farms, or about 70% of the total area of 10,000 hectares, were infected with the virus as of September. “Sweet potato has always been a disease, but root rot is highly contagious and difficult to control. Some farmers are thinking of stopping growing it because it is unprofitable.” a farmer said.

The disease was first found in Okinawa and Kagoshima Prefectures in 2018 and in Miyazaki Prefecture in 2019, followed by 5 prefectures in Kochi and Shizuoka in 20 and 13 prefectures in Hokkaido and Tokyo this year.

It was also found in June in Ibaraki Prefecture, the second-largest producer in Japan.

According to a survey by Ministry of Agriculture, Forestry and Fisheries, the yield per 10 ares of sweet potato produced in 20 decreased by 5% from the previous year due to root rot and lack of sunshine. In Kagoshima Prefecture, a major production center, the number fell 15%. The national harvest decreased by about 60,000 tons from the previous year to about 690,000 tons, setting a new record low.

Trading prices are also beginning to be affected. According to the Tokyo Metropolitan Central Wholesale Market, the average price for the first nine months of this year was 292 yen per kilogram, up 25 yen from a year earlier.

Kirishima Shuzo Co., a shochu maker in Miyakonojo, Miyazaki Prefecture, which uses about 400 tons of sweet potatoes to make its shochu, has been increasing the number of shochu produced in Miyazaki since late September because it has become difficult to obtain them from Kagoshima Prefecture. “As shochu is shipped after a storage period of about three months to one year, there will be no immediate impact on inventory and store prices, but there are concerns about the future. I hope it will be settled as soon as possible.” a company official said.

Vibes-point

The other day, I visited a shochu manufacturer, and the manufacturer also said, “We are in a critical situation.”

The sweet potato produced by a neighboring farmer has been damaged, and if it is left as it is [If we don’t change to a disease-resistant potato variety, there may be problems in the supply.], however, in that case, the flavor will change because the kind of potato will change, and there is a possibility that the quality of shochu will change.

He said that.

Alcohol requires raw materials. If you know the condition of the ingredients, you will naturally know the value of the alcohol you drink.

Please remember it when you drink sweet potato shochu.

Writer

Glocal BAR Vibes / Nori