Japanese agriculture’s greenhouse vegetable monoculture has different characteristics depending on the region. For example, Shizuoka and Aichi prefectures are known for taking advantage of their warm climates to cultivate tomatoes and peppers in greenhouses. Meanwhile, in the Hokuriku region, cultivation is carried out in heated facilities for cold climates. In individual farming, efficient temperature control and pest control are the keys to increasing profits. Another strength is the ability to provide a stable supply of high-quality crops throughout the year, and the area is increasingly adding value through contract cultivation and branding.
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