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Investigating the Consumption Patterns of Japanese Seafood during the COVID-19 Pandemic

Author

Listed:
  • Kentaka Aruga

    (Graduate School of Humanities and Social Sciences, Saitama University, 255 Shimo-Okubo, Sakura-ku, Saitama 338-8570, Japan)

  • Hiroki Wakamatsu

    (Policy Research Institute, Ministry of Agriculture, Forestry and Fisheries, 3-1-1, Kasumigaseki, Chiyoda-ku, Tokyo 100-0013, Japan)

Abstract

The COVID-19 pandemic, with increased home cooking and decreased restaurant dining, significantly altered seafood consumption patterns. By applying an ordered logit model to identify factors affecting seafood consumption during the pandemic, this study found that the shift in seafood consumption was driven by factors such as changes in meal preparation methods, more time spent at home, and shifts in financial situations. While take-out consumption boosted overall seafood intake, popular varieties saw a rise in home consumption, while high-end seafood suffered from decreased demand as consumers focused more on home dining. This study underscores the importance of supporting suppliers, restaurants, and retailers dealing with high-end seafood, as they face economic challenges due to reduced consumption. In summary, pandemic-induced restrictions on mobility led to a notable transition from restaurant-prepared seafood to home-cooked options, highlighting the need for targeted policies to aid affected sectors.

Suggested Citation

  • Kentaka Aruga & Hiroki Wakamatsu, 2024. "Investigating the Consumption Patterns of Japanese Seafood during the COVID-19 Pandemic," Commodities, MDPI, vol. 3(2), pages 1-15, May.
    • Handle: RePEc:gam:jcommo:v:3:y:2024:i:2:p:12-196:d:1398991
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