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Email Content: Poultry Industry News, Comments and more by Simon M. Shane

GAIN Report on Japan


USDA-ARS released GAIN report (JA8049) on broiler production in Japan on August 14th. The Attaché estimates that production in 2019 will attain 1.730 million metric tons 2.1 percent higher than in 2018.  Domestic consumption will increase by 2.5 percent to 2.835 million metric tons equivalent to a per capita consumption of 22.5 kg (49.5 pounds). Imports will amount to 39.1 percent of total use.  Imports will amount to 1.11 metric tons, 2.5 percent higher than in 2018. The major exporters to Japan are Thailand, China (from joint ventures) and Brazil.


For the first half of 2018 Japan imported 4,665 metric tons of turkey meat valued at $20.3 million.  This was 9 percent greater in volume and 11 percent higher in value compared to the first half of 2017.  Broiler exports from the U.S. to Japan were negligible in both 2017 and 2018.

Consumption of chicken meat in Japan is divided among food service 60 percent and home consumption at 40 percent.  Both segments are growing with new items offered through food service including “salad chicken” comprising marinated chunks of white meat adding to traditional chicken skewers (yakitori) and fried nuggets (karaage).  Domestic consumption of chicken will increase influenced by the lower availability and price of fish.  Possible escalation in the price of pork following the advent of African swine fever in China would positively influence demand for chicken and turkey.


Production is tending towards consolidation.  There are approximately 2,270 farms holding from 3,000 to 500,000 broilers.  Of this total 610 farms representing 26 percent of all growing units hold from 300,000 to 500,000 broilers.  Consolidation, but not integration has encouraged introduction of higher yield strains which are more suitable for the QSR and food service segments.  Average live weight in 2018 was estimated at 5.9 lb. based on processing 773 million birds.  The total chicken meat availability is derived 93 percent from commercial broilers, six percent from spent hens and one percent from local specialty strains.


Copyright 2019 Simon M. Shane