JPH09245142A - Merchandise code - Google Patents

Abstract

PROBLEM TO BE SOLVED: To reduce cost by providing a sufficiently systematized merchandise code system thereby facilitating the management of code and sales. SOLUTION: In in-store marking based upon thirteen-digit JAN code, first two digits are set to be in-store codes, next six digits are set to be merchandise item codes, next four digits are set to be merchandise quality codes and last one digit is set to be a check digit. Concerning the merchandise item codes, first one digit shows the department such as vegetables/fruits, meat, fish; next one digit shows a large class such as fruits or vegetables in the case of the vegetables/fruits; next one digit shows a medium class such as the variety of apples; next two digits show the small classes of the name such as apples; to a last one digit, product item information such as a package form, etc., like one pack is assigned. Concerning the merchandise quality code, a first or last one digit is a grade/size code and the other three digits are producing center codes using a zip code for domestic producing center code and an EAN member country code for a foreign producing center code.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a product code used in a POS system for products in a supermarket or the like.

[0002]

2. Description of the Related Art The POS (Point of Sale) system is called a point-of-sale information management system.
According to the Ministry of International Trade and Industry's definition, an optical automatic reading system register sends the sales information collected for each individual item and various information generated at the stage of purchasing, delivery, etc. to the computer, and each department responds to its own purpose. It is a system that processes and transmits information that can be effectively used. By using such a POS system,
It is possible to perform more detailed sales management by taking account of what product of which company has been sold and how much, and customer information and weather information.

JAN (J
The apanese Article Number code is the EAN (Europea) developed in the UPC of the United States and Canada and Europe.
It has a universal product code system and display symbols that are compatible with the n article number code. JA
The N code has a 13-digit standard code and an 8-digit short code, but normally a 13-digit standard code is used, the first two digits represent the country name, and Japan is assigned 49 and 45. The next five digits are a manufacturer code that represents the name of a company that is permitted to be used by registration, and the next five digits are a product item code, which can be freely set by the company that acquired the manufacturer code. The last digit is called a check digit and is a code for preventing misreading by an automatic reading device (scanner).

On the other hand, in-store marking means JAN.
Of the barcodes specified in, it means the barcode that is uniquely printed and attached to the product at the retail stage.For the source marking that manufacturers and sellers collectively mark on the packaging and containers of the product. It is used for fresh foods such as fruits and vegetables, meat, and fresh fish, which are weighed and packed in a store. The country code is assigned to the first two digits of the general JAN code, while the in-store marking uses the code of 02, 04 for in-store or the code of 20 to 29 assigned for domestic use instead of the country name. . 02 is NON-PLU (Non-Price Look
Upp) is an in-store marking that includes a price code, and 04 is an in-store marking that does not include a price code called PLU (Price Look Up). In this case, the product read by the barcode is stored in the system in advance. The registered price is read and the price is registered.

The 13-digit in-store marking used today is the document "Books with Bar Codes" (supervised by: Distribution System Development Center, Asahi Sonorama, Showa 63).
Year, pp84-89), as an in-store standard PLU code, as shown in FIG.
There is a code in which the first two digits are 04 indicating the in-store code, the next ten digits are used as free items and used for the product item code and others, and the next one digit is used as a check digit. As shown in FIG. 104, as the in-store standard NON-PLU, the first two digits are 02 indicating the in-store code, the next five digits are the product item code, the next one digit is the price check, and the next four digits are the Price, the last digit is used as a check digit. Further, as shown in FIG. 105, there is an 8-digit in-store shortened PLU code in which the first 1 digit is the in-store code, the next 6 digits are the product code, and the last 1 digit is the check digit. Furthermore, as shown in FIG. 106, as the in-store shortened NON-PLU code, the first 1 digit is the in-store code, the next 2 digits are the product item code, and the next 4 digits.
Some have the digit as the price code and the last digit as the check digit.

The merchandise item code can be uniquely set by the manufacturer so that manufacturers, wholesalers, and retailers can easily manage the merchandise. An example of setting the company code system is published at the end of the above-mentioned document. This is a 6-digit product code system, consisting of 4-digit divisions, divisions, middle classifications,
It consists of a small classification and a 2-digit product number. For vegetables, the first 3 digits indicate vegetables, the next 1 digit indicates leaf vegetables, fruit vegetables, rhizomes, etc., and the next 2 digits indicate spinach and cucumber. , Radish, etc. are distinguished. In the case of meat, the first 2 digits represent the meat, the next 1 digit represents the type of beef, pig, chicken, etc., the next 1 digit represents the quality, etc. By application,
It is categorized by site etc. Furthermore, in fresh fish,
The first 3 digits represent fresh fish, and the next 1 digit represent raw accessories, fillets,
It represents sashimi, freshwater fish, shrimp crab, etc., and the specific product name is classified by the next two digits.

[0007]

However, the above-described conventional in-store marking product code system has a problem in that it is not possible to perform detailed product management. For example, although the 6-digit product code system published in the above document has been systematized for the time being, in transmitting the maximum information in the small amount of information of 6 digits,
There is still room for improvement. For example, although the types of products can be distinguished, it is not possible to distinguish the quality of the products or which region or country the products were imported from. In addition, if each company has its own product code system, each company must manage its own code and product,
In addition to contributing to cost increases, there was a tendency that the sales situation of the industry as a whole could not be accurately grasped, and profits could not be sufficiently returned to consumers.

The present invention solves such a conventional problem. By distinguishing what kind of product it is and having a well-structured product system code, the code and sales management can be facilitated. It is an object of the present invention to provide a product code that can reduce costs.

[0009]

In order to achieve the above-mentioned object, the present invention uses a 13-digit JAN code-compliant product code with the first two digits as an in-store code or a country code, and the next six digits as The product item code, the next 4 digits are the product quality code, the last 1 digit is the check digit, the first 1 digit or the last 1 digit of the product code is the grade / size code, and the remaining 3 consecutive It is characterized in that the digit is used as a production area code. Then, by assigning a 1-digit department code, a large classification code, a middle classification code, a 2-digit small classification code, and a 1-digit incidental code in order from the beginning of the 6-digit product item code, It is possible to systematically classify foods, etc. Also, by using the 4-digit product code with 1 digit as the grade / size code and 3 digits as the production area code, the quality and production area of the product can be determined. I can know. As a result, fine sales management can be performed based on the detailed data, and the cost can be reduced.
The product code is usually represented by JAN bar and / or OCR characters.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below. As shown in FIG. 1, the embodiment of the present invention is based on a 13-digit JAN code, in which the first two digits are the in-store code, the next six digits are the product item code, and the next four digits are Is the price code and the last digit is the check digit. The first two-digit in-store code can use either 02 or the national codes 20 to 29 defined by the EAN. Of the following 6-digit product item codes, the first 1 digit is the department code, and the next 1 digit is the major classification code.
The next 1 digit is the middle classification code, the next 2 digits is the minor classification code, and the last 1 digit is the supplementary code. Of the four digits of the product quality code, the first one digit is the grade / size code, and the next four digits are the production area code. The last check digit is to prevent erroneous reading by the scanner, and uses Modulus 10 in the JAN code.

FIG. 2 shows an example of the department code. In the department code, 1 is fruits and vegetables, 2 is livestock products, 3 is seafood, 4 is prepared food, 5 is grocery (processed food such as canned food),
6 is daily products (paste products, noodles, frozen foods, etc.), 7 is confectionery, 8 is miscellaneous goods, 9 is sake, rice, tobacco, and 0 is clothing.

FIG. 3 shows fruits and vegetables whose department code is 1.
The following is an example of classification when the major classification is 1 and the middle classification code 1 is apple, 2 is mandarin orange, 3 is strawberry, etc.,
As for the small classification code, 01 is Fuji for middle classification,
House mandarin orange, Onamine, etc. 02 is Sun Fuji, early mandarin orange,
The product names and incidental codes such as the aroma of Yutaka are classified into items such as 1 for 1 pack and 2 for 2 packs.

FIG. 4 shows fruits and vegetables whose department code is 1,
An example of classification when the major classification is 2 vegetables is shown.
Is a fruit vegetable, 2 is a leaf stem vegetable, 3 is a western vegetable, a Chinese vegetable, etc., and the minor classification code is 01 for cucumber, 10 for cucumber, 01 for cabbage, 10 for cabbage, and 01 for the middle classification. Is spinach, 10 is the product name such as komatsuna,
The accessory codes are classified into items such as 0 for rose, 1 for 1, 5 for bag, and 6 for pack.

FIG. 5 shows an example of classification in the case of livestock products with a department code of 2. The major classification code 1 represents varieties such as cattle, 2 pigs, 3 chickens, etc., the middle classification code 1 is slice / fillet, Two
Is the processing state of fillet, cut meat, etc., minor classification code 11 is for sukiyaki, 12 is for sukiyaki, loin, 2
1 is the type of butter for roasting, 22 is the type of roasting for butter, etc., and the accessory code, 1 is a branded beef such as Matsusaka beef, 2 is an item classified according to the production name such as Japanese black beef Has been done.

FIG. 6 shows an example of classification in the case of a marine product with a department code of 3. The major classification code 1 is sashimi, 2 is round product, 3 is a product attribute such as fillet, and the middle classification code 1 is white fish. Two
Indicates a breed such as red fish, and subcategory code 01 is true,
02 is a product name such as inspiration, and if necessary, a processed state, accessory code 1 is squeezed, 2 is squeezed, and 3 is a small product.

FIG. 7 shows an example of classification of grade / size codes among the product quality codes. For fruits and vegetables of the department code 1, 1 is excellent, 2 is excellent, and 3 is good. With regard to livestock products of department code 2, beef is classified into 5 grade, 1 grade, 2 grade, 3 grade, 3 grade, 4 grade, 5 grade and 1 grade for pork.
Is the highest, 2 is the highest, 3 is the middle, 4 is the average, and 5 is the categorical. With regard to marine products of department code 3 and other general products, 1 is the highest, 2 is special or special, 3 is upper, 4 is medium, and 5 is average. Regarding size, 1 is 3L or maximum, 2 is LL or extra large, 3 is L
Or large, 4 is M or medium, 5 is S or small, 6 is SS
Or it is classified as a small item. Then, for each classification, 0 is assigned to no classification, and this 0 is used when the grade or size is not classified. The grade / size code is determined in advance for each product whether to use the grade or the size. Regarding the meat quality grade of beef, it is based on the beef carcass trading standard, but the yield grade is classified into three classes of A, B, and C in this standard. The grade is indicated by the combination. Therefore, when it is desired to use such a division, a code having a high use frequency is selected and code numbers 1 to 0 are assigned. In addition to the above example, a unique grade / size code can be assigned for each department code, large classification, middle classification, and small classification.

FIG. 8 shows an example of classification of production area codes among product quality codes. When the production area of the product is domestic, the postal code system established by the Ministry of Posts and Telecommunications of Japan on July 1, 1968 is shown. The postal code based on this is used as it is. For example, in the case of strawberry Hohosei, Tenri city in Nara prefecture is 632, Okayama city in Okayama prefecture is 700, and in the case of Reikin, Moka city in Tochigi prefecture is 321, Maebashi city in Gunma prefecture is 370, Kannan prefecture in Shizuoka prefecture. Is 411, Okazaki, Aichi is 444, and so on. By using such a postal code, it is possible to cover all areas in Japan. Of course, as the domestic production area code, a unique code other than the postal code may be used.

The product may be produced not only in Japan but also in a foreign country. Rather, many fresh foods are now imported from foreign countries. When the product is produced in a foreign country, the member country code classified by EAN can be used. EAN member code is 1
It was two digits for member countries up to 981, but has been changed to three digits since then. When using as a three-digit origin code, 0 at the end for a two-digit member country code
Or add 0 at the beginning and use the 3-digit member country code as is. However, such a 3
If a digit EAN member country code is used, it also overlaps with a 3-digit Japanese postal code, making it impossible to distinguish between the two. For example, 471 in Toyota City, Aichi Prefecture is 471 in Taiwan.
Will be the same as Therefore, in the present embodiment, when the department code is 1 and the major classification code is 1, the imported fruit (1) and the imported fruit (2) are classified into the middle classifications 8 and 9, respectively. If this code number is detected by using, the place of origin is limited to foreign countries, so a program should be set up to read the foreign country of origin code. As another method, the postal code, E
It may be an AN member country code, and a part of it may be changed or its own code so that the other does not overlap each other.

FIG. 9 shows another example of the classification of production area codes when the domestic and foreign countries are distinguished. For foreign countries, all three-digit EAN member country codes are used as described above, and for domestic countries, 0 is added before the first two digits of the three-digit zip code. Is. In Japan's postal code system, the first two digits represent a regional code, and the regional code divides the whole country into 100 regions and assigns a two-digit number to each region. As a general rule, each prefecture is assigned, but two or more regional numbers are assigned to prefectures with a lot of mail or wide-area prefectures.
The 1-digit number added to this 2-digit area code is 0 at the central station in the area at the time of implementation, and is attached to the other stations down the postal line according to the flow of mail. For this reason, it is possible to specify the area within Japan by only the first two digits of the postal code.
Since the region numbers of 31 and 31 are assigned, 30 is represented as 030, and Tochigi prefecture is assigned the region number of 32, so it is 032, and Saitama prefecture is assigned the region number of 33 to 36. Therefore, 33 is represented as 033, and since Chiba prefectures are assigned regional numbers from 26 to 29, 26 is represented as 026. When this product code is read with a bar code reader, it is first judged whether the first digit of the production area code is 0, and if it is 0, it is the domestic production area, and if it is other than 0, it is the overseas production area. Will be judged as. The problem here is E
In the AN, 00 to 09 (actually 0 to 9) are assigned to the UPC and the United States and Canada. If 0 is added to the end of 00 to 09 to make it from 000 to 009, it will overlap with the postal code in Japan, so 450 to 459 will be assigned to the United States and Canada as a special case. E
In AN, 45 is a code assigned to Japan, but when used in Japan, 45 cannot be used as a production area code.
Assign digits to the US and Canada. Alternatively, as shown in FIG. 8, the place of domestic production is a three-digit zip code, and the place of origin is a three-digit EAN member country code as shown in FIG. 9, and the grade / size code is not used.
The number may be used as a flag, and if the grade / size code is other than 9, it may be determined to be the domestic production area, and if it is 9, it may be determined to be the overseas production area. In this case, it is not possible to display the grade / size for overseas production areas. As yet another method, of the three-digit production area code, the first one digit is assigned as the internal / external identification code, 1 is assigned to the country, and 2 is assigned to the foreign country.
For the remaining 2 digits, for Japan, 47 prefecture names are arranged by region or in the order of Iueo, and assigned in order from 01,
In the case of foreign countries, the names of the respective countries may be similarly assigned by region or in order of Iueo, and may be sequentially assigned from 01.

Hereinafter, detailed classifications of fruits and vegetables whose department code is 1, 2 livestock products, and 3 aquatic products will be described as examples, but it goes without saying that the present invention is not limited to such classifications.

[0021]

First Embodiment (Fruit Classification) FIG. 10 shows a medium classification of fruits having a department code of 1 and a major classification code of 1. In the middle classification of fruits with a major classification code of 1, 1 is an apple,
2 mandarins, 3 strawberries, 4 melons, 5 grapes, 6
Peach, 7 is none, 8 is imported fruit (1), 9 is imported fruit (2), and 0 is others.

(Classification of Apples) FIG. 11 shows an example of a small classification relating to apples of the middle classification 1, where 00 is an apple and 0 is an apple.
1 is Fuji, 02 is Sun Fuji, 03 is Wanglin, 04 is Tsugaru, 05 is Sun Tsugaru, hereafter, various apple varieties are assigned after 06.

(Classification of mandarin oranges) FIG. 12 shows an example of a small class for mandarin oranges in the middle class 2, where 00 to 09 represent mandarin oranges in general, 00 is a mandarin orange, 01 is a house mandarin orange, and 02 is a premature mandarin orange. Etc. The 10s are assigned to Iyokan, 10 is Iyokan, 11 is Miyauchi Iyokan, and 12 is Diamond Orange. Numbers in the 20s and 30s are assigned to Hassaku, 20 is Hassaku, 21 is Kisari Hassaku, 22 is Beni Hassaku, ..., 31 is summer mandarin orange, 32 is classified as Benkan summer. The 40s are assigned to buntan and 4
1 is categorized as late night white citrus, and 42 is classified as zabon. The 50s are assigned to citrus, 51 is navel orange,
52 is classified as a ponkan or the like.

(Strawberry classification) FIG. 13 shows an example of a small classification of strawberries in the middle classification 3, where 00 is a strawberry and 0 is a strawberry.
1 is Onamine, 02 is Yutaka, 03 is Houkai, 04 is Red, 0
5 is Morioka No. 16, and various strawberry varieties are assigned after 06.

(Classification of melon / watermelon) FIG. 14 shows an example of a small classification of melon / watermelon of the middle classification 4.
The 00s are assigned to Earl's species, 01 is Hongling, 0
2 is classified as safflower. The 10s are assigned to Prince Mellon, 11 to Elizabeth, and 12 to Kinsho. The 20s are assigned to red meat melons, 21 is classified as Higo red, and 22 is classified as fancy. The 30s and 40s are assigned to Net Melons, 31 is the Andes, 32 is the Ams, ...
・, 49 are classified as eagle. The 50s are assigned to watermelons, 51 to cream watermelons, and 52 to zensuke. The 60s are assigned to Kodama watermelons, 61 is classified as Beni Kodama and 62 is classified as Yellow Kodama.

(Grape classification) FIG. 15 shows an example of a small classification of grapes in the middle classification 5, which is in the 01s and 1s.
The 0s are assigned to Delaware species, 02 is Delaware, 03 is King Della, 04 is Gibedera, 11 is Kyoho,
12 is classified into seedless Kyoho and 13 is classified into Pione. The 20s are assigned to Muscat species, 21 is classified as Neo Muscat, 22 is Areki, and 23 is Red Muscat. The 30s are assigned to Campbell species, 31 is Campbell, 32 is Steuben, and 33 is Berry A. The 40s are assigned to Kaiji, 41 is Kai, 42 is Akamine, and 43 is Garnet. The 50s are assigned to Koshu species, 51 is Koshu, 52 is Niagara, and so on. The 60s are assigned to other grapes, 61
Is Ruby Okuyama and 62 is Olympia.

FIG. 16 shows an example of sub-classification for the thighs of the middle class 6, where the 00s are generally assigned, 01 is the sand thigh, 02 is the cloth thigh, etc. It is classified. The 10s are assigned to Hakuho species and 11
Is classified as Takei Hakuho, and 12 is classified as Yamanashi Hakuho. 20
The numbers are assigned to white peach species, 21 is classified as Asama white peach, 22 is classified as Yamanashi white peach, and the like.

(Classification of None) FIG. 17 shows an example of minor classification concerning none of middle classification 7. The 00s and 10s are assigned to red-less species, 01 is Kosui, 02 is Hosui, ...・, 12 are classified as Ishii. The 20s are assigned to blue-green species, 21 is classified as the 20th century, and 22 is classified as Sanseiiki. The 30s are assigned to pear species, 31 is classified as Bartlett, 32 is classified as Red Bartlett and the like. The 40s are allotted to Chinese seedless species, 41 is classified as Yari, 42 is classified as Sealy, etc.

(Classification of Imported Fruit (1)) FIG. 18 shows an example of a sub-classification of imported fruit (1) of middle classification 8.
The 00s are assigned to bananas, 01 is a monkey banana, 02 is a molard banana, and 03 is a Taiwan banana. The 10s are assigned to grapefruits, 11 is classified as grapefruit white, 12 is classified as grapefruit red, and the like. The 20s are assigned to orange, 21 is categorized as Valencia orange, 22 is classified as Navel orange, and so on. The 30s are assigned to lemons, 31 is classified as lemons, 32 is classified as limes,
The 40s are assigned to pineapples, 41 is classified as pineapples, 42 is classified as cut pineapples, and the like. The 50s are assigned to kiwifruit, the 60s to papaya, the 70s to mango, the 80s to avocado, and the 85s and above to imported melons.

(Classification of Imported Fruit (2)) FIG. 19 shows a subclassification of imported fruit (2) of the middle classification 9,
The number is assigned to imported grapes, 01 is classified as an emperor, 02 is classified as a riviera, etc. The 10's are assigned to imported cherries, 11 are American cherries, 12 are Rainier, etc. Numbers from 20 to 50 are assigned to other imported fruits, 21 is classified as ponkan, 22 is tankan, and 23 is phasia. The 60s to 90s are assigned to dried fruits, 61 is raisins, 62 is Santana raisins, 63 is dried plums, etc.

(Other Fruit Classifications) FIG. 20 shows middle classification 0
Shows the sub-categories of other fruits in the range of 00, which are assigned to sweet persimmon, 01 to Fuyu persimmon, and 02 to Matsumoto Hayashi persimmon. Numbers in the 10's are assigned to astringent persimmons, 11 are classified as one hundred persimmons, and 12 are classified as plain nuclear persimmons. The 20s are assigned to dried persimmons, 21 are classified as ampo-persimmons, and 22 are classified as persimmons. The 30s are assigned to loquats, 31 is house lobbies, and 32 is Mogi loquats. The 40s are assigned to chestnuts, 41
Is classified as Tanzawa chestnut and 42 as Rihei chestnut. The 50s are assigned to cherries, 51 to Nishiki Sato, and 52 to Takasago. The 60s are assigned to nectarines, 61 is classified as Okitsu, and 62 is classified as Hidemine.
Plums from 65 to 79 are classified into Sampoon, Beauty Plum, and Oishi Nakasei.
From 80 to 84 are allotted one by one, from 85 onwards are domestic fruits, and are classified into papaya, mango, blueberry, etc.

(Attached code of fruit) FIG. 21 shows an example of an incidental code for fruits of major category 1. Generally, fruits are sold in packs or sold separately, so as an accessory code, 1 pack of 1, 2 packs of 3, 3 packs of 3, 4 packs of 5, 5 packs or bags,
6 is defined as 1 kg bag, 7 as 1 box, and 0 as loose. For grapes, 1 is one bunch, 2 is a bunch, 3 is a bunch,
4 for 300g pack, 5 for 350g pack, 6 for 500
g pack, 1 pack of 7, 8 parts per 100 g, 1 part of 9
Set kg / box and 0 as loose. In this way, this accessory code can be changed flexibly according to the packaging form suitable for the product to be sold.

[0033]

Example 2 (Vegetable Classification) FIG. 22 shows the middle classification of vegetables having a department code of 1 and vegetables having a major classification code of 2. In the middle classification of vegetables with a major classification code of 2, 1 is fruit and 2
Is leafy greens, 3 is leafy, 4 is Western vegetables / Chinese greens, 5 is root vegetables,
6 is a soil, 7 is a mushroom, 8 is a bean, 9 is a snack, 0 is other.

(Classification of Fruits and Vegetables) FIG. 23 shows an example of a small classification relating to fruits and vegetables in the middle classification 1, where the 01s are assigned to cucumbers, 01 is a cucumber and 03 is a mini cucumber. The 10s are assigned to tomatoes,
11 is tomato, 13 is Momotaro, and 14 is first. Twenty is assigned to bell peppers, 21 is classified as bell peppers, 23 is classified as red bell peppers, 24 is classified as jumbo red, and the like. The 30s are assigned to eggplants, 31 are eggplants, 33 is an eggplant, 34 is an eggplant, and so on. 40 is assigned to a pumpkin, 41 is a shrimp pumpkin, 42 is a pumpkin pumpkin, 43 is a black skin pumpkin, and the like. 50 is assigned to uri, 51 is classified as Shirou, 52 is classified as Blue, 53 is classified as cancer. The 60s are assigned to Publica, the Netherlands,
61 is classified into red, 62 is classified into yellow, 63 is classified into blue, and the like. The 70s are assigned to Okura and the 80s are assigned to cherry tomatoes.

(Classification of leaf stalk vegetables) FIG. 24 shows an example of a small categorization of leaf stalk vegetables in the middle category 2, where the 01 series is assigned to cabbage, 01 is cabbage, 02 is new cabbage and 03 is spring. It is classified as cabbage. Numbers in the 10's are assigned to Hakusai, 11 are new ideals, 12
Is classified as Shandong Hakusai. The 20s are assigned to long onions, 21 is long onions, 22 is mud onions, and 23 is Shimonita green onions. The 30s are assigned to small green onions, 31 is a versatile green onion, 32 is a green onion, and 33 is a green onion. 40 is assigned to Chinese chive, 41 is classified into Chinese chive, 42 is tender pole, 43 is classified into yellow chive, etc. 50 is assigned to Mitsuba,
51 is a thread brim, 52 is a cut brim, and 53 is a root brim.

(Classification of leaves) FIG. 25 shows an example of sub-classification for leaves of middle class 3, where the 01s are assigned to spinach, the 10s are komatsuna, the 20s are tsunami, and the 30s are shungiku. , 40's are Shandong greens, 50's are Kyona, 60's are apricots, 70's are rapeseed, 90's are assigned to other leaves, 91 are Beni greens, 92 are mustard greens, 93 are high vegetables, 94 are friendly. Greens, 95 is an ordinary green, 96
Hatsurumurasaki and 97 are classified as tomorrow.

(Classification of Western and Chinese Vegetables) FIG. 26 shows Intermediate Classification 4
It shows an example of a small classification of Western and Chinese vegetables of
Numbers are assigned to lettuce, 01 is sunny lettuce, 0
2 is classified into green leaf lettuce, 03 is classified into green curl lettuce and the like. 10 to 14 are assigned to salad vegetables, 11 is classified into butter crunch, 12 is classified into pink lotus, 13 is classified into Trevis and the like. 15 to 19 are assigned to celery, 16 to high celery, and 17 to best celery. 20 to 24 are assigned to asparagus, 21 is classified as green asparagus, 22 is classified as white asparagus, and the like. Items 25 to 29 are assigned to parsley. The 30s are assigned to vegetables and vegetables, 31 is classified as cauliflower, 32 is purple, 33 is broccoli, etc. The 40s and 50s are assigned to Chinese vegetables, 41 is bok choy, 42 is pak choi,
43 is classified as a tender pole or the like. The 60s are assigned to other western vegetables, 61 is classified as watercress, 62 is erupted, and 63 is classified as radish.

(Classification of Root Vegetables) FIG. 27 shows an example of subclassification of root vegetables in the middle category 5. The 01s are assigned to radishes, 02 is Ao-daikon radish, 03 is radish radish, and radish with leaves. Etc. The 10s are assigned to carrots, 11 to carrots, 12 to Kintoki carrots, 13 to Kyo carrots, etc. The 20s are assigned to burdock, 21 is classified as mud burdock, 22 is classified as washed burdock, and 23 is classified as burdock. Numbers in the 30s are assigned to lotus root, 31 are assigned to lotus root, 32 are assigned to new lotus root and the like. The 40s are assigned to ginger, 41 to Omi ginger, 42 to root ginger, and 43 to ginger. The 50s are allotted to Nagaimo, the 60s are Yamatoimo, 70
The number is assigned to bamboo shoots, the number 80 is assigned to turnip, the number 90 is assigned to other root vegetables, 91 is lily root, 92 is oyster lily, 93
The roots are classified as roots, and the 94 are classified as walnuts.

(Classification of Souvenirs) FIG. 28 shows an example of sub-classifications concerning the soils of the middle class 6, where the 01s are assigned to onions, 01 is a new onion, 02 is a leaf onion,
03 is classified as Mukita Onion. The 10s are assigned to potatoes, 11 is a make-in, 12 is a new potato, 13 is a new make-in, and 14 is a baron. The 20s are assigned to potatoes, 21 is celebs, 22 is yagashira, and 23 is ebimo. The 30s are assigned to sweet potatoes and 3
1 is classified as Beni Azuma, 32 as Beni Komachi, and 33 as Kintoki. The 40s are assigned to garlic, 41 to garlic, and 42 to jumbo garlic.
Numbers in the 50s are assigned to lucky numbers, 41 is classified as washed and 42 is classified as mud.

(Classification of Mushrooms) FIG. 29 shows an example of subclassification for mushrooms of middle class 7, where the 01s are assigned to fresh shiitake mushrooms, 01 is classified as fresh shiitake mushrooms, and 02 is classified as donko mushrooms. There is. The 10s are assigned to shimeji, 11 to jumbo shimeji, and 12 to shimeji. The 20s are assigned to enoki mushrooms and 21
Enoki mushrooms and 22 are classified as jumbo enoki mushrooms. Number 30 is assigned to Nameko, 31 is Nameko,
32 is categorized as a foot of a cat and 33 is a lick of a cat. The 40s are assigned to mushrooms, 41 is classified into mushrooms, 42 is classified into brown mushrooms and the like. The 50s are allotted to Matsutake, 5
1 is matsutake mushroom, 52 is matsutake mushroom, 53 is matsutake mushroom, and so on. From 60 to 99 are assigned to other mushrooms, 61 is maitake, 62 is hiratake,
71 is classified as a jellyfish.

(Classification of Beans) FIG. 30 shows an example of subclassification of beans of the middle class 8, where the 01s are assigned to green beans, 01 is a flutter, 02 is a Kentucky,
03 are categorized as top. The 10s are categorized as pods, 11 is pods, 12 is pods, and 13 is pods. 20
Numbers are assigned to pieces, 21 is green peas,
22 is classified into a peeling piece or the like. Number 30 is assigned to broad beans, number 40 is assigned to green soybeans, number 50 is assigned to corn, 51 is honey corn, and 52 is corn.
Is classified as Peter Corn, and 53 is classified as Bicolor Corn. From 60 to 99 are assigned to other beans.

(Classification of Snacks) FIG. 31 shows a small classification of snacks of the middle class 9, where the 01s are assigned to wasabi, 01 is wasabi, 02 is wasabi and 03 is wasabi. It is classified. 10 to 14 are assigned to ginger, and 15 to 19 are assigned to ginger. The 20s are assigned to shiso and 2
1 is classified into large leaves, 22 is classified into red perilla, and 23 is classified into panicle and the like. The 30s are assigned to Ume, 31 is Aume,
32 is classified as a small ume and 33 is classified as a Shirakaga ume.
40 to 45 are assigned to Yuzu, 41 to Yuzu,
42 is categorized as Sudachi, and 43 as Kabosu. 46
Nos. 67 to 67 are assigned to wild vegetables, 47 are mountain udon, 4
8 is categorized as warabi and 49 as mainspring. 68
The following 99 are assigned to spices, 69 is classified as spearmint, 70 is classified as peppermint, and 71 is classified as herb.

(Classification of Other Vegetables) FIG. 32 shows middle classification 0
It shows a sub-classification for other vegetables of No. 01 series is assigned to bean sprouts, 01 is bean sprouts, 02 is alpha bean sprouts and the like. 10 to 14 are assigned to kairei, 15 to 24 are assigned to cut vegetables, 16 is a salad mix, 17 is a coleslaw, 18 is a round cup salad and the like. 25
Items 39 to 39 are assigned to a vegetable set, 26 is a curry set, 27 is a salad set, and 28 is a pan set. Allotted to 40th leaves and others, 4
1 is classified as Moroheiya, 42 is a broom, and 43 is an edible chrysanthemum. Items from 50 to 79 are assigned to boiled water, 51 is wiped, 52 is a mainspring, and 53 is a mini thin bamboo. Numbers 80 to 84 are assigned to Chinese materials, 81 is classified as a savory vegetable, 82 is a vinegared pork, and 83 is a green pepper meat thread. Eighty-five to eighty-nine are allotted for cooking, 85 is categorized as edible wild rice, 86 as bamboo shoot rice, 87 as matsutake rice, and 88 as mushroom rice.

(Attachment code for vegetables) FIG. 33 shows an example of an attachment code for vegetables of major classification 2. In general, vegetables are sold individually or individually, so as an accessory code,
Rose 0, 1 1 2, 2 3, 3 3, 4 4
5 in a bag, 6 in a pack, 7 in a bundle, 8 in 1 cut, 9 in 10
It is defined as 0 grams. For leafy vegetables such as cabbage, 0 is disseminated, 1 is 1, 2 is 1/2, and 3 is 1
/ 4 pieces, 4 pieces, 4 pieces, 5 pieces, 6 packs, 7 bundles, and 9 are set to 100 grams. In this way, this accessory code can be changed flexibly according to the packaging form suitable for the product to be sold.

[0045]

Third Embodiment (Classification of Livestock Products) FIG. 34 shows major classification codes and middle classification codes for livestock products having a department code of 2. In the middle classification of cattle whose major classification code is 1, 1 represents sliced / fillet meat, 2 represents fillet / cut meat, and 3 represents block meat. In pigs with a major classification code of 2, 1 is sliced
Hand cut meat, 2 is fillet / cut meat, and 3 is block meat. In the major classification code 3, the chicken 1 is ground meat, 2 is ground meat, 3 is young meat, 4 is brand meat, and 5 is turkey. In the mutton whose major classification code is 4, 1 is ram, 2 is hogget, and 3 is mutton. Other than the major classification code 5, 1 is minced meat, 2 is raw meat, 3 is a sub-item, 4 is in-house processed meat, 5
Represents the processed meat of the manufacturer.

(Classification of beef / slice / fillet meat) FIG. 35
Shows an example of a small classification of beef / slice / fillet meat with a large classification of 1 and a medium classification of 1, and the small classification consists of uses and parts. In use, 1 is for sukiyaki, 2 is for butter grilling, 3 is for grilling, 4 is for shabu-shabu, 5 is for grilled meat, 6 is for beef bowl, 7 is cut meat, 8 is mixed meat, 9
Are categorized as booth breaks and others. In addition, in the parts, 1 is 2, 2 is loin, 3 is ribulose,
4 is sirloin, 5 is fin, 6 is rose, 7 is peach, 8 is originally, and 9 is classified as lamp.

(Beef / fillet / cut meat) FIG. 36 shows an example of a small classification of beef / fillet / cut meat with a major classification of 1 and a middle classification of 2, and the minor classification consists of uses and parts. In use, 1 is for steak, 2 is for mini steak, 3 is for beef cutlet, 4 is for bite cutlet, 5 is for barbecue,
6 is for stew, 7 is for curry, 8 is for ribs, and 9 is for spare ribs. In addition, in the part,
Similarly to the above, 1 is 2, 3 is ribose, 3 is ribulose, 4 is sirloin, 5 is fin, 6 is rose, 7 is peach, 8 is originally, and 9 is lump. .

(Beef / block meat) In FIG. 37, the main classification is 1,
An example of a small classification of beef / block meat with a middle classification of 3 is shown, and the small classification consists of uses and parts. In use,
1 is classified for roasting and 2 for blocks. Also, in the parts, 1 is the same as 2, 2 is the ribose, 3 is the ribulose, 4 is the sirloin, 5 is the fin, 6 is the rose, 7 is the peach, 8 is the original, and 9 is the starch. It is classified.

(Classification of pork, slices, and hand-cut meat) FIG. 38
Shows an example of a small classification of pork, slices, and hand-cut meat with a large classification of 2 and a medium classification of 1. The small classification consists of uses and parts. In use, 1 is for sukiyaki, 2 is for butter grilling, 3 is for grilling, 4 is for shabu-shabu, 5 is for grilled meat, 6 is for ginger grilling, 7 is cut-off meat, 8 is mixed meat, 9 is small slices, etc. Classified for. In addition, in the site, 1 is 2, 3 is loin, 3 is loin, 4 is loose, 5 is peach, 6 is originally, and 7 is classified as a fin.

(Pork / Slice / Cut meat) FIG. 39 shows an example of a small classification of beef / slice / cut meat having a major classification of 2 and a middle classification of 2, and the minor classification includes uses and parts. In use, 1 is for pork saute, 2 is for curry, 3 is for stew, 4 is for pork cutlet, 5 is for pork cutlet, 6 is for bite cutlet, 7 is for barbecue, 8 is meat with bone, 9 is other fillet -Classified for cut meat. As for the parts, as in the above, 1 way, 2 way loin, 3
Is loin, 4 is loose, 5 is peach, 6 is originally, and 7 is classified as a fin.

(Pig / block meat) FIG.
An example of the sub-classification of pork / block meat with the middle classification of 3 is shown, and the sub-classification consists of uses and parts. In use,
1 is classified as grilled pork and 2 is for block meat. As for the parts, like the above, 1
2 is loin, 3 is loin, 4 is loose, 5 is peach, 6
To begin with, 7 is classified as a fin.

(Chicken, ground meat, etc.) FIG. 41
Shows an example of a small classification of chicken meat with a large classification of 3 and a medium classification of 1 to 3, where 11 is a circle, 12 is chicken meat, 13 is lean chicken meat, 14 is thigh meat, 15 is boned meat, 16
Is skinless thigh, 17 is breast meat, 18 is skinless breast meat,
19 is chicken wings, 20 is chicken wings, 21 is tulips, 2
2 is a spare rib, 23 is a skinless water cooker, 24 is a boneless fried chicken, 25 is a boned water cooker, 26 is a simmered rice, 27
Is for curry, 28 is for oyakodon, 29 is for chicken cutlet, 3
0 is classified for chicken rice and 31 is classified for chawanmushi.

(Mutton) Major classification is 4, medium classification is 1 to 3
The subdivision of muttons is that the distribution of mutton is not so popular in the present situation in Japan, so it is planned to be categorized in the future and provisionally assigned 00, 01 or 11 etc.

(Others / ground meat) In FIG. 42, there are five major categories,
An example of a small classification of other and ground meat with a middle classification of 1 is shown. 11 is beef, 21 is pork, 31 is chicken, 41 is ground meat, 51 is ground ground meat, and the like.

(Others, for raw food) FIG.
The figure shows an example of the minor classification for other and raw foods with a middle classification of 2, 11 for scissors, 21 for tapping, 31 for yukke, 41
Is a roast, 51 is an hors d'oeuvre, and 61 is a cold shabu.

(Other / Sub-items) FIG. 44 shows 5 major categories,
The example of the sub-classification of other / sub-items with the middle classification of 3 is shown. 11 is classified into beef offal, 21 is pork offal, and 31 is offal.

(Others / In-house processed products and manufacturer processed products) FIG. 45 shows an example of a small classification of other / in-house processed products and manufacturer processed products with a major classification of 5 and middle classifications of 4 and 5. Hamburger, 21 is vegetable processed product, 31
Are croquette, 41 is grilled pork, 51 is a pan set, 61 is barbecue, 71 is processed meat such as ham, and 81 is seasoned meat.

(Attachment code for livestock products) In livestock products, there is no such thing as individual selling of fruits and vegetables or individual selling, but it is usually measured selling, so it is not so meaningful to distinguish by sales form. There is no. Therefore, as an incidental code of livestock products, a code suitable for each major classification is used.

(Beef supplementary code) FIG.
Shows the beef supplementary code of, and is classified by the place of origin and type. In the beef supplementary code, 1 is a brand beef (Matsuzaka beef), 2 is Japanese black beef, 3 is Japanese beef, 4 is domestic (Nuki),
5 is domestic (multi-product), 6 is domestic (Horus), 7 is American grain, 8 is American grass, 9 is Australian grain, 0 is Australian grass, and so on.

(Attached code of pork) In FIG. 47, there are 2 major classifications.
The pork accessory code is shown. In the pork accessory code, 1 is classified into aseptic pig (SPF), 2 is black hair, 3 is domestic, 4 is bottom fat pig (CP), and the like.

(Attached code of chicken meat and mutton) The attached code of chicken meat and mutton of 4 and 4 are as follows:
At present, there is no need to further classify by the incidental code, so that it is tentatively assigned 0 or 1 or the same number as the end of the minor classification for future classification.

(Attached cord of minced meat) FIG. 48 shows an example of an incidental cord of minced meat having a major classification of 5 and an intermediate classification of 1, where 1 is 100% lean meat, 2 is 80% lean meat and 20% fat,
3 is 60% lean, 40% fat, 4 thigh meat, 5 loin meat, 0 ground meat, etc. In addition, chicken meat is classified into 1 chicken breast, 2 thigh meat, 3 breast meat and the like.

(Supplementary code for raw food) FIG. 49 shows an example of supplementary code for raw food of major classification 5 and middle classification 2. 1 is Matsuzaka beef, 2 Japanese black beef, 3 Japanese beef, 4 Is domestic beef and 5 is horse meat.

(Supplementary Code of Sub-item) FIG. 50 shows an example of supplementary codes for sub-items of beef offal of major classification 5, middle classification 3, and minor classification 11, where 1 is tan and 2 is Hearts, 3 are levers, 4 are rubber stabs, 5 are Mino, 6 are tails, 7 are Achilles, 8 are streaks, 9 are motsu, and 0 is beef offal. For pork offal of sub-classification 21, 1 is tongue, 2 is hearth, 3 is lever, 4 is white, 5
Is classified as pig foot, 6 as head, 7 as hokko, 8 as gut, 9 as and so on. As for the chicken meat and meat products of the small classification 31, 1 is a lever, 2 is a lever stab, 3 is also a gin,
4 are classified as "Koniku".

(Attached code of in-house processed product) FIG. 51 shows an example of an attached code of an in-house processed product of a hamburger with a major classification of 5, a middle classification of 4, and a minor classification of 11, where 1 is a homemade hamburger. 2 is divided into pigs and 3 is seasoned. Regarding the processed vegetable products of 21 subclasses, 1 is stuffed bell pepper, 2 is pork, 3 is chicken, 4 is processed meat, and the like. Regarding croquette with 31 sub-categories, 1 is home-made croquette and 2 is home-made mentoring. The subdivisions of the 41 grilled pork are classified into 1 for roast pork, 2 for home-baked pork, 3 for home-made roast pork, 4 for home-baked fillet pork, 5 for roasted fried rice, etc. The processed meats with the subclassification of 71 are classified as 1 special ham, 2 roasted ham, 3 boneless ham, 4 smoked ham, 5 ham chopped, etc. As for the beef seasoning with a sub-classification of 81, 1 is classified as Japanese black beef sirloin seasoning, 2 is domestic sirloin seasoning, 3 is beef sirloin seasoning, 4 is Japanese black beef thigh seasoning, and 5 is domestic beef thigh seasoning. There is.

(Attached code of maker processed product) FIG. 52 shows an example of an attached code for processed meat of major classification 5, middle classification 5, and minor classification 71, where 1 is a bibimbassette and 2 is this. Tetsu-chan, 3 is Koro-chan, and 4 is cheese herb and so on. As for the Chinese dim sum, which has a minor classification of 72, 1 is spring roll, 2 is gyoza, and 3 is shumai.

[0067]

[Fourth Embodiment] (Classification of marine products) Fig. 53 shows a major classification code for marine products whose department code is 3. In the major classification code, 1 is sashimi, 2 is round, 3 is fillet, 4 is dried salted fish, 5
Is a frozen product and 6 is a paste product.

(Sashimi) FIG. 54 shows an example of middle classification for sashimi whose major classification is 1. 1 is white fish, 2 is red fish, 3 is shellfish, 4 is crustacean, 5 is mollusc, 6 tuna, 7 platter, 8 sushi, 9 mini pack
Viking, 0 is classified as freshwater fish.

(Round) FIG. 55 shows an example of medium classification for a round with a major classification of 2, where 1 is fresh fish, 2 is live fish, and 3 is.
Is classified as frozen.

(Slices) FIG. 56 shows an example of middle classification for fillets of 3 major classifications, 1 is fresh fish, 2 is frozen, 3 is a pan set, and 4 is a raw fish egg set. .

(Dried salted fish) FIG. 57 shows an example of medium-sized salted dried fish whose major classification is 4, 1 is salmon and 2
Is fish disorder, 3 is dried fish, 4 is small fish, 5 is pickled fish, 6 is this dried fish,
7 is an eel, 8 is a salt seaweed, 9 is a processed pack product, and 0 is a bin / rare.

(Frozen Fish) FIG. 58 shows an example of intermediate classification of frozen fish of major classification 5, 1 is shellfish, 2 is shellfish, 3 is mollusc, 4 is seafood, 5 is tempura. Classified for frying.

FIG. 59 shows an example of middle classification for a paste having a major classification of 6, in which 1 is kamaboko, 2 is boiled kamaboko, 3 is fried kamaboko, and 4 is chikuwa.

(Classification of sashimi / white fish) FIG. 60 shows an example of a small classification of sashimi / white fish with a major classification of 1 and an intermediate classification of 1, where 01 is true, 02 is inspiration, 03 is Suzuki, and 04.
Hafugu and 05 are classified as blue and so on.

(Classification of sashimi / red fish) FIG. 61 shows an example of a small classification of sashimi / red fish with a major classification of 1 and a medium classification of 2, where 01 is a bonito, 02 is a bonito and 03 is a machi,
04 is classified as natural town and 05 is classified as striped horse mackerel.

(Classification of sashimi / shellfish) FIG. 62 shows an example of a small classification of sashimi / shellfish having a major classification of 1 and a medium classification of 3, where 01 is abalone, 02 is a shellfish, 03 is a shrimp and 04.
Haira shellfish and 05 are classified as aoyagi etc.

(Classification of sashimi / crustaceans) FIG. 63 shows an example of small classifications of sashimi / crustaceans having a major classification of 1 and a middle classification of 4, 01 being a prawn prawn, 02 being a sweet prawn and 03 being a prawn. Shima shrimp, 04 are not classified, 05 are classified as hair crab, etc.

(Classification of sashimi / molluscs) FIG. 64 shows an example of small classifications of sashimi / molluscs with a major classification of 1 and a medium classification of 5, where 01 is still octopus, 02 is North Sea octopus, and 03 is Vinegar octopus, 0
4 is classified as a crest, 05 is a squid, etc.

(Classification of sashimi / tuna) FIG. 65 shows an example of a small classification of sashimi / tuna with a major classification of 1 and a medium classification of 6, where 01 is a tuna, 02 is a swordfish and 03 is a wrinkle. However, 04 is classified as inshore marine tuna, and 05 is classified as swordfish.

(Classification of sashimi / assortment) FIG. 66 shows an example of small classification of sashimi / assortment in which the major classification is 1 and the middle classification is 7, where 01 is 2 servings, 02 is 3 servings, and 03 is serving. 4 items, 04 items are 5 items, 05 items are 6 items, etc.

(Classification of sashimi / sushi types) FIG. 67 shows an example of small classifications of sashimi / sushi types with a major classification of 1 and an intermediate classification of 8, where 01 is a special sushi variety and 02 is a home party. 0
3 is classified as tuna for iron and fire.

(Sashimi / Mini pack / Viking classification)
FIG. 68 shows an example of small classifications of sashimi / viking with a major classification of 1 and a medium classification of 9, where 01 is a great and 02 is an inspiration.
03 is classified as Kanpachi, 04 is classified as Hiramasa, and 05 is classified as bonito.

(Sashimi / Seaweed / Freshwater Fish Classification) FIG. 69 shows an example of a small classification of sashimi / freshwater fish with a major classification of 1 and a medium classification of 0. 01 is sweetfish, 02 is koi, 03 is Izumidai. Etc.

(Classification of Round Fish / Fresh Fish) FIG. 70 shows an example of a small classification of round fish / fresh fish with a large classification of 2 and a medium classification of 1, where 01 is a nick, 02 is a blue horse mackerel, and 03 is a red. Oh, 04 is categorized as Amu, and 05 is categorized as Ayu etc.

(Classification of Round Fish / Live Fish) FIG. 71 shows an example of a small classification of round fish / live fish with a large classification of 2 and a medium classification of 2, 01 is a large, 02 is a small, and 03 is an inspiration. 04 is classified as a horse mackerel, and 05 is classified as a horse mackerel.

(Classification of rounds / shellfish, crabs and shrimps) FIG. 72 shows an example of small classifications of rounds / shellfish, 4 crabs, 5 crabs with 2 major classifications and 3 major classifications. , 01 is for shelled / fresh food, 02 is for shelled / cooked, 03 is processed / boiled, and 04 is processed / peeled.

(Classification of Fillet / Fresh Fish) FIG. 73 shows an example of a small classification of fillet / fresh fish with a major classification of 3 and a medium classification of 1, where 01 is a soy sauce, 02 is a soy sauce, and 03 is an open space. Hey, 04 is naked, 05 is black, 10
Yes, 11 is Amara, 12 is Hamagatsuo, 13
It is categorized into Hankinki, 14 namamata, and 15 hanamatara.

(Classification of Fillet / Frozen) FIG. 74 shows an example of a small classification of fillet / frozen with a major classification of 3 and a medium classification of 2, where 01 is free space, 02 is open fire, 03
Hakinki, 04 is gindra, 05 is ginzake, etc.

(Classification of fillet and pan set) FIG. 75
Shows an example of a small classification of a set of fillets and pans with a major classification of 3 and a medium classification of 3, 01 is a puffy chicken set, 02
Hakaki pan set, 03 is Tarachi set, 04 is Taichiri set, 05 is Kanabe set, etc.

(Classification of Fillet / Raw Fish Egg Set) FIG. 76 shows an example of a small classification of a set containing fillet / raw fish eggs with a major classification of 3 and a middle classification of 4, with 01 being ankoki and 02 being raw. Cod roe, 03 cod roe, 04 cod roe, 0
5 are classified as eggs.

(Classification of salt-dried fish, salmon, and trout) FIG. 77 shows an example of a sub-classification of salt-dried fish, salmon, and trout with major classification of 4 and middle classification of 1, where 01 is toki salmon and 02 is gin salmon. 0
3 is classified as Beni salmon, 04 as King salmon, and 05 as Aki salmon.

(Classification of salt-dried fish and roe) FIG. 78 shows an example of a small classification of salt-dried fish and roe with a large classification of 4 and a medium classification of 2. 01 is a cod roe, 02 is a cut cod roe, 03 is a roasted cod roe, 04 is classified into a streak, 05 is classified into how much, etc.

(Classification of salt-dried fish / dried fish) FIG. 79 shows an example of a small classification of salt-dried fish / dried fish with a major classification of 4 and an intermediate classification of 3, where 01 is a horse mackerel, 02 is a hydrangea, and 03 is. Urumei sardines, 04 are Ebodai, 05 are Kamasu, etc.

(Classification of salt-dried fish / small fish) FIG. 80 shows an example of a small classification of salt-dried fish / small fish with a large classification of 4 and a medium classification of 4, 01: Shirasu, 02: Chirimen, 03: Iriko, 0.
4 is categorized as Kaerijako and 05 is categorized as Kounago.

(Classification of salt-dried fish and fish pickles) FIG. 81 shows an example of small classifications of salt-dried fish and fish pickles with a major classification of 4 and a medium classification of 5, where 01 is red fish, 02 is salmon, and 03 is menuke. , 04
It is categorized as "Haragara" and "05".

(Classification of dried salted fish / dried fish) FIG. 82 shows an example of a small classification of dried salted fish / dried fish with a major classification of 4 and a medium classification of 6, where 01 is Kawahagi, 02 is large, and 03 is Hakusaya.
04 is classified as Kensai squid, and 05 is classified as squid.

(Classification of salt-dried fish and eel) FIG. 83 shows an example of a small classification of salt-dried fish and eel with a major classification of 4 and a medium classification of 7, where 01 is eel kabayaki, 02 is eel and 0
3 is classified as eel kabu, 04 is eel hone rice cracker, and 05 is eel.

(Classification of salt-dried fish and salt-seaweed) FIG. 84 shows an example of a small classification of salt-dried fish and salt-seaweed with a major classification of 4 and a medium classification of 8, where 01 is a wakame seaweed, 02 is a calyx, and 03 is a. Namazume, 04 is hijiki, and 05 is blue and so on.

(Classification of salted and dried fish, processed products, and packs) FIG. 85
Shows an example of a small classification of salted dried fish, processed products, and packs with a major classification of 4 and a medium classification of 9, 01 is marinated marinade, 02 is squid power roast, 03 is raw delicacy, 04 is nigiri squid, 05 It is classified into Hahamo etc.

(Frozen fish / shellfish) FIG. 86 shows an example of a small classification of frozen fish / shellfish having a major classification of 5 and a medium classification of 1.
1 clams, 02 mash, 03 oysters, 04 scallops,
05 is classified into scallops and the like.

(Frozen Fish / Crustacea) FIG. 87 is classified into 5 major categories,
It shows an example of the sub-classification of frozen fish and crustaceans with a middle classification of 2, and is classified as 01 shrew, 02 stupid, 03 wide, 04 shrimp, 05 headed shrimp, etc. ing.

(Frozen fish and molluscs) FIG. 88 has 5 major categories,
An example of a small classification of frozen fish and molluscs with a middle classification of 3 is shown, and 01 is classified as a squid, 02 is a roll, 03 is a squid, and 04 is a crest.

(Frozen Fish / Seafood) FIG. 89 shows an example of a small classification of frozen fish / seafood with a major classification of 5 and a medium classification of 4, where 01 is a seafood mix, 02 is a shrimp, and 03 is a smelt. It is classified into.

(For frozen fish, tempura, and fries) FIG. 90 shows an example of a small classification for frozen fish, tempura, and fries with a major classification of 5 and a medium classification of 5, where 01 is a kiss and 02 is a tempura set. Etc.

(Kneaded paste / kamaboko) FIG. 91 shows an example of a small classification of kneaded paste / kamaboko whose major classification is 6 and whose intermediate classification is 1, 01 is kamaboko with board, 02 is steamed kamaboko, 03 is steamed kamaboko, Reference numeral 04 is classified into grilled kamaboko on board, 05 is grilled kamaboko with yolk, 06 is baked kamaboko, and 07 is flavored kamaboko.

(Kneaded paste / boiled fish paste) FIG. 92 shows an example of a small classification of kneaded paste / boiled fish paste having a major classification of 6 and a middle classification of 2, 01 being a hakupen, 02 being a kurohampen,
When 03 becomes, 04 is classified as a picket and 05 is classified as a line.

(Kneaded / fried kamaboko) FIG. 93 shows an example of a small classification of kneaded / fried kamaboko whose major classification is 6 and whose middle classification is 3, where 01 is Satsumaage, 02 is tempura, and 0 is tempura.
3 are classified into lift balls and the like.

(Mixed paste / chikuwa) FIG. 94 has 6 major categories,
The middle classification shows an example of the subdivision of the paste / chikuwa of 4, where 01 is classified as chikuwa and 02 is classified as frozen chikuwa.

(Supplementary Code for Seafood) Since there are a wide variety of items for marine products, a code suitable for each major classification is used. Only the main ones are shown below.

(Attached codes for sashimi / white fish and red fish) FIG. 95 shows sashimi / white fish and 2 with a major classification of 1 and a middle classification of 1.
It shows the incidental code of red fish of, in white fish,
1 is sashimi, 2 is sashimi, and 3 is small. In red fish, 1 is sashimi, 2 is saku, 3 is small, 4 is slap / sashimi, 5 is slap / saku.

(Attached code for sashimi / tuna) FIG. 96 shows an accessory code for tuna with a major classification of 1 and a middle classification of 3, where 1 is red meat sashimi, 2 is red meat sashimi and 3 is red meat sashimi small. Build 4 is divided into medium-sized trousers, 5 is medium-sized trousers, 6 is medium-sized trousers, 7 is large-sized trousers, 8 is large-sized trowels, 9 is large-sized trousers, and 0 is cut into pieces. .

(Attached Code of Round Fish / Fresh Fish) FIG. 97 shows an example of an attached code of a round fish / fresh fish whose major classification is 2 and whose middle classification is 1. 1 is large, 2 is medium, and 3 is small.

(Attached code for round fish / fresh fish) FIG. 98 shows an example of an attached code for round fish / shellfish whose major classification is 2 and whose middle classification is 3. 1 is abalone, 2 is a scallop, 3 is a scallop, 4 is a clam, 5 is a clam, 6 is a wrinkle, 7 is a sword, 8 is a blue goat.

(Attached code of fillet / fresh fish, frozen) FIG. 9
Reference numeral 9 shows an example of a supplementary code for fresh fish with a major classification of 3 and a middle classification of 1 and frozen with 2. 1 cuts 1 and 2 cuts 2
Cut 3 is classified into 3 and so on.

(Attachment Codes for Fillet / Pan Set, Raw Fish Egg Set) FIG. 100 shows an example of an attachment code for the pan set of 3 for the major classification and 3 for the raw egg set of 4 for the intermediate classification. 1 is large, 2 is medium, and 3 is small.

(Attached code of dried salted fish / egg) FIG. 101 shows an example of an incidental code of dried salted fish / egg of major classification 4 and intermediate classification 2. 1 is raw, 2 is special, 3 is fine,
4 is average, 5 is economical, and 6 is non-colored.

(Attached code of dried salted fish / pickled fish) FIG. 102 shows an example of an incidental code in dried salted fish / pickled fish of major classification 4 and 5. 1 is pickled in kasu, 2 is pickled in Saikyo, 3
Are miso pickles, 4 are soy sauce pickles, 5 are mirin pickles, and 6 are okinuke pickles.

[0118]

Industrial Applicability The present invention systematizes the product code as described above, and by performing detailed sales management including the grade and size of the product and the origin of the product from the product code, the sales line of the product, By accurately determining the dying streaks and immediately reflecting them in purchase management, it is possible to increase sales and reduce costs. In particular,
It is as follows.

(Establishment of Product Code System) (1) By assigning a complete product code to fresh foods such as fruits and vegetables, livestock products and marine products, complete product management can be performed. (2) By categorizing into large classification, middle classification, and small classification,
Search becomes easier. (3) It is possible to perform detailed management by adding additional codes such as food, product type, part, and process. (4) It becomes possible to express by a Purd curve (ABC analysis) and a normal distribution curve (sales and profit, sales and number).

(Department Operation Management) (1) It becomes possible to analyze sales, sales, gross profit, loss, etc. by time, day, week, month, quarter, half year, and year. (2) Instead of 3 categories by ABC analysis, 4 categories by normal distribution (combination of standard deviation and average value)
It becomes possible to assemble sales opportunities, layout changes, purchase plans, etc. (3) Annual sales promotion plan, purchase plan, sales floor layout, and shelving allocation can be made from the product, month, and ABC analysis of the previous year's results. (4) Proper purchasing and inventory control become possible by accumulating standards and sizes. (5) Estimated gross profit amount (rate) can be grasped by weekly and monthly special sales and service management. (6) Single item management enables work schedules and work rotations (assortment of products before and during opening). (7) By managing the assortment of individual products before the peak,
Sales opportunity loss can be reduced. (8) By managing the assortment of products one hour before the opening of the store, it is possible to reduce the waste loss and the work in the next morning.

(Store Operation) (1) It is possible to appropriately allocate personnel based on the work amount for each department. (2) From last year's results, it will be possible to create sales floors and formulate sales promotion plans. (3) It becomes possible to provide product information to customers. (4) Expenses can be controlled by grasping the estimated gross profit amount. (5) It becomes possible to grasp sales and estimated gross profit as a measure for competitors, and propose a sales strategy for the next week, next month, and next fiscal year. (6) It becomes possible to produce seasonal sales floors by adjusting departments such as meat, vegetables, and grocery.

(Management Strategy) (1) In financial improvement, the estimated gross profit amount can be grasped on the last day of the week and the month. (2) In budget control, it becomes possible to control the entry and the exit. (3) In product policy, it becomes possible to grasp by weekly and monthly sales status results. (4) In sales policy, it is possible to understand by product group and sales status results. (5) In the store operation strategy, it becomes possible to understand the seasonal product sales status results. (6) In personnel policy, it is possible to optimize staffing based on the relationship between sales and profits, personnel costs, and working hours. (7) In system construction, it is possible to unify people, goods, money, and information.

(Improvement of industry environment) (1) In unifying product codes, it is possible to standardize domestically so as to correspond to the internationality of the codes. (2) In terms of retail uniqueness, it becomes possible to bring back the current POS system, which is led by the system manufacturer, to the retail-led type. (3) In the initiative of retailing, it becomes possible to put product codes unique to the production area such as bell peppers into physical distribution by a code system that retailers can use. (4) In information disclosure, it is possible to provide information to other districts, other companies, other industries, other industries, etc. by using a domestic common code (unified code). (5) In code maintenance, it is possible to eliminate code changes due to immature code systematization.

(Sociality) (1) In assistance to a health-oriented society, it is possible to give a component table per gram for each individual product and to display calorie and mineral calculation display to the consumer as needed.

[Brief description of drawings]

FIG. 1 is a schematic diagram of in-store marking according to an embodiment of the present invention.

FIG. 2 is a classification diagram showing an example of a department code according to the embodiment of the present invention.

FIG. 3 is a classification diagram showing a classification example of fruits and vegetables according to the embodiment of the present invention.

FIG. 4 is a classification diagram showing an example of classification of vegetables of fruits and vegetables according to the embodiment of the present invention.

FIG. 5 is a classification diagram showing an example of classification of livestock products according to the embodiment of the present invention.

FIG. 6 is a classification diagram showing an example of classification of marine products according to the embodiment of the present invention.

FIG. 7 is a classification diagram showing an example of a grade / size code according to the embodiment of the present invention.

FIG. 8 is a classification diagram showing an example of a production area code according to the embodiment of the present invention.

FIG. 9 is a classification diagram showing another example of a production area code according to the embodiment of the present invention.

FIG. 10 is a classification diagram showing an example of middle classification of fruits according to the first embodiment of the present invention.

FIG. 11 is a classification diagram showing an example of small classification of apples according to the first embodiment of the present invention.

FIG. 12 is a classification diagram showing an example of small classification of mandarin oranges in Example 1 of the present invention.

FIG. 13 is a classification diagram showing an example of subdivision of strawberries according to the first embodiment of the present invention.

FIG. 14 is a classification diagram showing an example of subclassification of melon / watermelon according to the first embodiment of the present invention.

FIG. 15 is a classification diagram showing an example of minor classification of grapes according to the first embodiment of the present invention.

FIG. 16 is a classification diagram showing an example of thigh subclassification according to the first embodiment of the present invention.

FIG. 17 is a classification diagram showing an example of a small classification of none in the first embodiment of the present invention.

FIG. 18 is a classification diagram showing an example of subclassification of imported fruit (1) according to the first embodiment of the present invention.

FIG. 19 is a classification diagram showing an example of subclassification of imported fruits (2) according to the first embodiment of the present invention.

FIG. 20 is a classification diagram showing another example of small classification according to the first embodiment of the present invention.

FIG. 21 is a classification diagram showing an example of an incidental code according to the first embodiment of the present invention.

FIG. 22 is a list diagram showing an example of middle classification of vegetables according to the second embodiment of the present invention.

FIG. 23 is a classification diagram showing an example of subdivision of fruit and vegetables according to Example 2 of the present invention.

FIG. 24 is a classification diagram showing an example of small classification of leafy vegetables in Example 2 of the present invention.

FIG. 25 is a classification diagram showing an example of subcategory of leaves according to the second embodiment of the present invention.

FIG. 26 is a classification diagram showing an example of subclassification of Western and Chinese vegetables according to Example 2 of the present invention.

FIG. 27 is a classification diagram showing an example of minor classification of root vegetables according to the second embodiment of the present invention.

FIG. 28 is a classification diagram showing an example of subdivision of soil according to the second embodiment of the present invention.

FIG. 29 is a classification diagram showing an example of subdivision of mushrooms in Example 2 of the present invention.

FIG. 30 is a classification diagram showing an example of subclassification of beans according to the second embodiment of the present invention.

FIG. 31 is a classification diagram showing an example of subdivision of a snack in Example 2 of the present invention.

FIG. 32 is a classification diagram showing an example of subclassification of other vegetables according to the second embodiment of the present invention.

FIG. 33 is a classification diagram showing an example of an incidental code according to the second embodiment of the present invention.

FIG. 34 is a classification diagram showing an example of major classification and intermediate classification of livestock products according to Example 3 of the present invention.

FIG. 35 is a classification diagram showing an example of subclassification of beef, slices and fillet meat according to the third embodiment of the present invention.

FIG. 36 is a classification diagram showing an example of small classification of cow, fillet and cut meat according to the third embodiment of the present invention.

FIG. 37 is a classification diagram showing an example of minor classification of beef / block meat according to the third embodiment of the present invention.

FIG. 38 is a classification diagram showing an example of minor classification of pork, slices, and hand-cut meat according to the third embodiment of the present invention.

FIG. 39 is a classification diagram showing an example of subclassification of pigs, fillets and cut meats in Example 3 of the present invention.

FIG. 40 is a classification diagram showing an example of minor classification of pork / block meat according to Example 3 of the present invention.

FIG. 41 is a classification diagram showing an example of middle and small classifications of a bird according to the third embodiment of the present invention.

FIG. 42 is a classification diagram showing an example of a small classification of other / ground meat according to the third embodiment of the present invention.

FIG. 43 is a classification diagram showing an example of subdivisions for others and raw food according to the third embodiment of the present invention.

FIG. 44 is a classification diagram showing an example of minor classification of other / sub-items according to the third embodiment of the present invention.

FIG. 45 is a classification diagram showing an example of minor classification of other / in-house processed products and maker processed products according to the third embodiment of the present invention.

FIG. 46 is a classification diagram showing an example of a beef incidental code according to the third embodiment of the present invention.

FIG. 47 is a classification diagram showing an example of an accessory code of pork according to the third embodiment of the present invention.

FIG. 48 is a classification diagram showing an example of other / ground meat incidental codes according to the third embodiment of the present invention.

FIG. 49 is a classification diagram showing an example of an additional code for other / salted food according to the third embodiment of the present invention.

FIG. 50 is a classification diagram showing an example of incidental codes of other / sub-items according to the third embodiment of the present invention.

FIG. 51 is a classification diagram showing an example of an incidental code of other / in-house processed product in Embodiment 3 of the present invention.

FIG. 52 is a classification diagram showing an example of an accessory code of other / manufactured products in Embodiment 3 of the present invention.

FIG. 53 is a classification diagram showing an example of major classification of marine products according to Example 4 of the present invention.

FIG. 54 is a classification diagram showing an example of medium classification of sashimi according to the fourth embodiment of the present invention.

FIG. 55 is a classification diagram showing an example of medium classification of round objects in Embodiment 4 of the present invention.

FIG. 56 is a classification diagram showing an example of middle classification of fillets in Embodiment 4 of the present invention.

FIG. 57 is a classification diagram showing an example of medium classification of salt-dried fish in Example 4 of the present invention.

FIG. 58 is a classification diagram showing an example of intermediate classification of frozen fish in Example 4 of the present invention.

FIG. 59 is a classification diagram showing an example of middle classification of a paste in Example 4 of the present invention.

FIG. 60 is a classification diagram showing an example of small classification of sashimi / white fish according to Example 4 of the present invention.

FIG. 61 is a classification diagram showing an example of small classification of sashimi / lean fish according to Example 4 of the present invention.

FIG. 62 is a classification diagram showing an example of small classification of sashimi / shellfish in Example 4 of the present invention.

FIG. 63 is a classification diagram showing an example of small classification of sashimi / crustacea according to Example 4 of the present invention.

FIG. 64 is a classification diagram showing an example of small classification of sashimi / molluscs according to Example 4 of the present invention.

FIG. 65 is a classification diagram showing an example of small classification of sashimi and tuna in Example 4 of the present invention.

FIG. 66 is a classification diagram showing an example of small classification of sashimi / assortment in Embodiment 4 of the present invention.

FIG. 67 is a classification diagram showing an example of small classification of sashimi and sushi types in Example 4 of the present invention.

FIG. 68 is a classification diagram showing an example of small classification of sashimi / mini-pack / viking in Embodiment 4 of the present invention.

FIG. 69 is a classification diagram showing an example of small classification of sashimi / freshwater fish according to Example 4 of the present invention.

FIG. 70 is a classification diagram showing an example of small classification of round fish and fresh fish according to the fourth embodiment of the present invention.

FIG. 71 is a classification diagram showing an example of small classification of round fish and live fish according to Example 4 of the present invention.

FIG. 72 is a classification diagram showing an example of a small classification of rounds / shellfish, crabs, and shrimps in Example 4 of the present invention.

FIG. 73 is a classification diagram showing an example of small classification of fillets / fresh fish according to Example 4 of the present invention.

FIG. 74 is a classification diagram showing an example of subclassification of fillets / frozen in Example 4 of the present invention.

FIG. 75 is a classification diagram showing an example of subclassification of a fillet / pane set according to the fourth embodiment of the present invention.

FIG. 76 is a classification diagram showing an example of small classification of the fillet / raw fish egg set according to the fourth embodiment of the present invention.

FIG. 77 is a classification diagram showing an example of subdivision of dried salted fish, salmon, and masu in Example 4 of the present invention.

FIG. 78 is a classification diagram showing an example of small classification of salt-dried fish and roe according to the fourth embodiment of the present invention.

79 is a classification diagram showing an example of subclassification of salt-dried fish and dried fish in Example 4 of the present invention. FIG.

FIG. 80 is a classification diagram showing an example of small classification of salt-dried fish and small fish according to the fourth embodiment of the present invention.

FIG. 81 is a classification diagram showing an example of subclassification of dried salted fish and pickled fish in Example 4 of the present invention.

FIG. 82 is a classification diagram showing an example of a small classification of dried salted fish and dried fish of Example 4 of the present invention.

FIG. 83 is a classification diagram showing an example of small classification of salt-dried fish and eel according to Example 4 of the present invention.

FIG. 84 is a classification diagram showing an example of subdivision of dried salted fish and salted seaweed in Example 4 of the present invention.

[FIG. 85] Salt-dried fish / processed product / Example 4 of the present invention
The classification diagram which shows the example of the small classification of a pack.

FIG. 86 is a classification diagram showing an example of subdivision of frozen fish and shellfish in Example 4 of the present invention.

FIG. 87 is a classification diagram showing an example of small classification of frozen fish and crustaceans according to Example 4 of the present invention.

FIG. 88 is a classification diagram showing an example of subclassification of frozen fish and molluscs according to Example 4 of the present invention.

FIG. 89 is a classification diagram showing an example of subdivision of frozen fish / seafood according to the fourth embodiment of the present invention.

FIG. 90 is a classification diagram showing an example of subdivision for frozen fish, tempura, and fries in Example 4 of the present invention.

FIG. 91 is a classification diagram showing an example of subclassification of paste / kamaboko according to Example 4 of the present invention.

FIG. 92 is a classification diagram showing an example of subclassification of paste / boiled fish paste in Example 4 of the present invention.

FIG. 93 is a classification diagram showing an example of subclassification of paste / fried kamaboko according to Example 4 of the present invention.

FIG. 94 is a classification diagram showing an example of subclassification of paste / chikuwa in Example 4 of the present invention.

FIG. 95 is a classification diagram showing examples of incidental codes for sashimi / white fish and red fish according to Example 4 of the present invention.

FIG. 96 is a classification diagram showing an example of incidental codes for sashimi and tuna in Example 4 of the present invention.

FIG. 97 is a classification diagram showing an example of an incidental code for round and fresh fish according to the fourth embodiment of the present invention.

FIG. 98 is a classification diagram showing an example of an accessory cord for round and shellfish according to the fourth embodiment of the present invention.

FIG. 99 is a classification diagram showing an example of an incidental code for fillet / fresh fish and frozen in Example 4 of the present invention.

FIG. 100 is a classification diagram showing an example of incidental codes for fillet and pan sets according to the fourth embodiment of the present invention.

101 is a classification diagram showing an example of incidental codes for dried salted fish and roe according to Example 4 of the present invention. FIG.

FIG. 102 is a classification diagram showing an example of incidental codes of dried salted fish and pickled fish in Example 4 of the present invention.

FIG. 103 is a schematic diagram showing a conventional in-store standard PLU code.

FIG. 104 is a schematic diagram showing a conventional in-store standard NON-PLU code.

FIG. 105 is a schematic diagram showing a conventional in-store shortened PLU code.

FIG. 106 is a schematic diagram showing a conventional in-store shortened NON-PLU code.

Claims (9)

[Claims] 1. A product code conforming to a 13-digit JAN code, wherein the first 2 digits are an in-store code or a country code, the next 6 digits are a product item code, and the next 4 digits are a product quality code. The last one digit is a check digit, the first one digit or the last one digit of the product quality code is a grade / size code, and the remaining three consecutive digits are a production area code. . 2. The 6-digit merchandise item code is composed of a 1-digit department code, a large classification code, a middle classification code, a 2-digit small classification code, and a 1-digit incidental code in order from the beginning. The product code according to claim 1. 3. The division code is fruits and vegetables, the large classification code is fruit, the middle classification code is varieties such as apple, mandarin orange, and strawberry, and the small classification code is product names such as Fuji, Hassaku, and Mehine. , 1 accessory code, 1 bag, 1 bag
The product code according to claim 2, which is an item such as a box. 4. The category code is fruits and vegetables, the major classification code is vegetables, the middle classification code is varieties such as fruit vegetables, leaf stem vegetables and root vegetables, and the minor classification is product names such as cucumber, cabbage and radish. The product code according to claim 2, wherein the accessory code is an item such as one piece, one bag, one pack, or the like. 5. The division code is livestock products, the major classification code is varieties such as beef, pig and chicken, and the middle classification code is the processing state of slices, fillets, blocks, etc.
It is a product name such as Wakatori and the sub-classification code is an item indicating the use such as sukiyaki, fried chicken, cutlet etc. and the part such as loin, rose, thigh, etc., and the accessory code is the place of production, part, type etc. The product code according to claim 2, which is an attribute of. 6. The division code is seafood, the major classification code is product attributes such as sashimi, round meat, and fillet, and the middle classification code is white meat, red meat, shellfish, crustacean, mollusk, tuna, and other varieties. Yes, the minor classification code is still not available, and the product name or processed state of bonito, red shellfish, crab, octopus, tuna, etc., and the accessory code is the item or product name such as sashimi sashimi, large, medium, or small pieces Item code described in 2. 7. The product code according to any one of claims 1 to 6, wherein, when the place of origin is in Japan, a three-digit postal code assigned to each area is used as the place of origin code. 8. The product code according to claim 1, wherein a code number assigned to an EAN member country is used when the place of origin is outside the country, as the place of origin code. 9. If the place of origin is a country of origin, the first two digits of the three-digit postal code assigned to each area are used to add 0 in front of the place of origin, and the place of origin is outside the country. The product code according to any one of claims 1 to 6, wherein, in some cases, a two-digit number assigned to an EAN member country has a 0 at the end and a three-digit number is used as it is as a three-digit number. .