Taro Oishi

Tokyo University of Marine Science and Technology

2-1-6 Etchu-Jima

Koto-ku, Tokyo, 135-8533

Japan

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Seafood Eco-Labelling Used for Private Branding Rather than Price Premiums: An Analysis of Processed Mackerel Products for Retailer Chains in Japan

Number of pages: 24 Posted: 10 Dec 2023

Kazuyuki Sugiyama, Taro Oishi, Hiroaki Sugino and Nobuyuki Yagi

affiliation not provided to SSRN, Tokyo University of Marine Science and Technology, Yamaguchi University and University of Tokyo

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