Also, recognizing deer and wild boars as being part of an area’s ‘local resources’, Prof. Hayashi mentioned the importance of linking them to the reactivation of mountain regions where human under-population and aging are advancing. It was apparent from his comments that his Center is not just conducting research into wild animals locally but playing an important role in promoting better usage of wild animal resources in areas all over Japan that are suffering from wild animal damage.

Professor Yokoyama of Hyogo Wildlife Management Research Center then gave a presentation about the ‘Necessary Hygiene Measures for Using Deer Meat’. In 2003, there was a case of Hepatitis E-type caused by the eating of raw deer meat. Prof. Yokoyama reported the results of an investigation which tested 140 Japanese deer conducted by the Prefectural Government. All 140 deer tested negative for the hepatitis E virus (i.e. they were not infected). Furthermore, it became apparent that even if deer can be infected, the rate of infection is extremely low. Looking at the records on infected deer numbers it appears that figures for Hyogo are not particularly high and are no different to those from any other prefecture. If anything, pigs have a higher ratio of infection and awareness that pork should be consumed heated is a concept very well understood by people in general. Therefore if the same level of awareness can be established for deer meat then, where there are hepatitis E virus cells (which have low resistance to heat) in the meat, then the virus will be killed and the meat can be eaten safely. There have been rumors about the dangers of eating deer meat so this presentation by Prof. Yokoyama may be a welcome declaration of safety. Prof. Yokoyama stressed the importance of thorough hygiene management when handling any kind of meat. When treating any meat in home kitchens, whether it be beef, pork or deer meat, it is important to wash the cutting knife and chopping board especially well. And, in order to avoid food poisoning, it is also necessary to cook the meat. The meeting participants received a clear message about the importance of following these basic rules.

After that, Professor Sakata also of Hyogo Wildlife Management Research Center gave a talk on the subject of ‘How to conduct our Relationships with Wild Animals from now on’. The Japanese people have a long history of making use of the meat, fur, bones and antlers from wild animals. Prof. Sakata used a slide show to explain how the current problem of agricultural and forestry damage caused by wild boars and deer has been brought about by the change in the relationship between wild animals and man. The images showed ubame-gashi trees (Quercus Phillyraeoides) - which are used for making charcoal (bincho-tan) - and the damage caused to the trees from being eaten by deer. Other photos showed forest area both before and after the deer proliferation. After the deer had invaded the woods, the amount of greenery was obviously reduced. It was not only damage to the forest itself, but also the exposing of the soil surface in the mountains that was remarkable. It is not difficult to imagine secondary disasters being triggered by this exposed soil. Prof. Sakata also explained the necessity of controlling wild animal numbers, managing their living environments and taking countermeasures to prevent agricultural damage. He poignantly added that, ‘Nature’s blessings should not be refused just because we no longer need them while, on the other hand, if we do want more of them we should not take over the limit.’