@article{oai:nagasaki-u.repo.nii.ac.jp:00013364,
 author = {片岡, 千賀之 and マンチョロ, ウィリー・Ｌ.},
 issue = {92},
 journal = {長崎大学水産学部研究報告, Bulletin of the Faculty of Fisheries Nagasaki University},
 month = {Mar},
 note = {Katsuobushi (dried skipjack used for flavoring) is almost always distributed as a material for secondary products like sliced foods, powdery flavoring, rice seasoning, soup, and extract for family or business consumption. As a result, the katsuobushi processing industry is integrated with the secondary processing industry. The total supply of katsuobushi from both domestic production and importation have increased while slicing, powdery flavoring, rice seasoning have decreased. Meanwhile soup and extract have increased in accordance with the progress of food simplification. Katsuobushi slicing makers are located at the katsuobushi processing area, a big company locating area, and urban areas. Katsuobushi slicing production leaped up in the 1970s through the innovation of packaging. Powdery flavoring makers rose mainly from general secondary katsuobushi processing makers and synthetic flavoring makers in the boom of instant foodstuffs. Soup makers are mainly composed of soy sauce makers and general katsuobushi processing makers. The soup production industry become the biggest destination of katsuobushi. Extract makers developed in the katsuobushi processing area. Extract from skipjack and katsuobushi became a remarkable material for functionary and health food in the recent years. The exchange of the katsuobushi delivery ratio forces the secondary processing and katsuobushi processing industries to restructure., 長崎大学水産学部研究報告, 92, pp.1-17; 2011},
 pages = {1--17},
 title = {カツオ節二次加工の産業構造と市場の変化},
 year = {2011}
}