Japan's frozen vegetables imports hit a new high, nearly half from China

The surge in fresh vegetable prices is driving Japanese retailers to expand the range of frozen products. In 2018, the import of frozen vegetables in Japan has reached a record high for two consecutive years.

According to data released by the Ministry of Agriculture, Forestry and Fisheries, imports in 2018 increased by 4% from the previous year to 1.05 million tons, higher than the record high of 2017 (1.01 million tons), and the growth rate compared with 10 years ago. 36%.

According to the Nikkei Chinese Network, according to the country, China is Japan's most important supplier of frozen vegetables. The export volume to Japan accounts for nearly half of its total imports, followed by the United States. According to the category, spinach increased by 14% compared with the previous year, and broccoli increased by 18%. More than doubled growth in the past 10 years.

Chinese agricultural products are improving in the use of pesticides that meet Japanese standards, and the Japan Frozen Foods Association says consumer concerns about safety are waning.

In 2003, Chinese vegetables were left behind due to the problem of frozen spinach pesticide residues. Japan began to explore other supply sources such as Thailand, Vietnam and Indonesia. Today, Japan’s imports from China are twice as high as in 2003.

Frozen vegetables are products that have been removed from the unneeded parts and shipped after heat treatment. They have the advantages of easy storage and simple cooking. The catering industry, which is plagued by labor shortage, simplifies the production process and reduces the workload of employees. Expanded and utilized increasingly prominently.

Japanese experts have said in recent years that due to China's geographical advantages and the stable quality of frozen vegetable products, it can be supplied in large quantities all year round, and it is difficult for Japan to find the same substitute country. It is recommended that Chinese companies can develop more high-value varieties for hospitals and old-age institutions.