Dairy market in Japan - statistics & facts
Milk is the most produced commodity in the Japanese agriculture sector, second only to rice. Despite being neglected in traditional cuisine, the century-old industry grew rapidly with the arrival of European food culture during the 20th century. Cattle, which were cherished as efficient work animals, became gradually more regarded as a food source with the import of breeds suitable for the milk and meat markets. The introduction of milk to school lunches in the post-war era drove the familiarization with regular consumption and signaled the start of a structurally functioning industry. Nowadays, over 1.3 million dairy cattle, mainly Holstein and Jersey cows, supply a trillion yen industry with fresh raw milk, whereas imports are dominated by processed dairy products.
