小量消費野菜の需要の傾向と調理特性からみた特徴 : 『東京都中央卸売市場年報』による分析

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The arrival amounts from 1976-1991 shown in the Yearbook about 24 minor vegetables, that is recognized as herves and condiments were analyzed by time series analysis in a two-way layout. These vegetables were classified into three groups according to the contribution ratio of factors. The first is based on the factor of seasonal variations, the second on the trend variations and the third on the residual variations, respectively. The classification was disucussed from the viewpoint of cooking characteristics. The findings were summarized as follows : (i) The arrival amounts of the 24 vegetables were 10^4-10^7 kg/year each on average and this was relatively lower than all of vegetables each on average. The 24 vegetables marked higher specific value than those. (ii) The increasing ratio in the amounts of the 24 vegetables for 16 years were at the same level as all of the vegetables on average. We confirmed that the demand for almost all of these vegetables also has matured to the same extent as other vegetables. (iii) The seasonal demand still remained and the trend changed among minor vegetables only in small degrees. (iv) The 8 vegetables classifed by the higher contributin ratio of seasonal variations showed similar cooking characteristics, which would match the traditional Japanese cooking style. (v) The 10 vegetables classified by the high contribution ratio of residual variations marked similar cooking characteristics, i. e., notably easy handling, storaging, suitability with oils and adaptability for various kind of ethnic cooking styles and tastes. (vi) The 6 vegetables classifed by the high contribution ratio of trend variations have been changing its cooking style and increasingly used not only as garnish but also for edible vegetables.
社団法人日本家政学会の論文
1994-09-15

小量消費野菜の需要の傾向と調理特性からみた特徴 : 『東京都中央卸売市場年報』による分析

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