Category Archives: Food & Agriculture

A sequence of fig’s genome was successfully decoded for the first time in the world jointly by Fukuoka Agriculture and Forestry Research Center operated by the Fukuoka Prefectural Government in Chikushino city, Kazusa DNA Research Institute based at Kisarazu city, Chiba prefecture, and Kyushu University. Researchers of the Fukuoka Research Center expect that the latest genome decoding will make it possible for them to shorten the time of fig plant breeding approximately from 15 to 7 years. It is also expected that presence of a gene controlling a shape and sweet taste of a fig fruit will be identified at a stage of seedling of a fig plant. It has … Continue reading →

Emirates Halal Center, a Halal certification agency authorized by the Government of United Arab Emirates (UAE), was set up at Minato ward, Tokyo on February 13. The Center issues Halal certificates which are to be required for exporting Halal goods to UAE. It is the first agency that was established out of the country. Halal certification systems observing Islamic precepts differ from country to country, which makes it necessary for trading firms to obtain respective Halal certificates according to the destination of Halal goods. The authority of UAE requires trading companies to get Halal certificates for processed and other foods except perishable ones. Before the Center is established in Tokyo, … Continue reading →

Demand for soy milk has been continuously increasing in Japan. According to a survey conducted by Japan Soymilk Association based at Chiyoda ward, Tokyo, production of soy milk increased 3.5 percent to 313,999 kiloliters in 2016, hitting the record for nine straight years since 2008. Habitual drinkers of the soy milk increased in the health-oriented market. Extension of its uses particularly in cooking and confectionery production has also given a boost to its consumption. Among many kinds of the soy milk, production of non-adjusted soy milk remarkably rose 13.2 percent to 75,933 kiloliters. Adjusted soy milk, which has the biggest share in the total production of soy milk, also boosted … Continue reading →

Yoshiaki Tateishi, 71, from Toyohashi city, Aichi Prefecture, has developed meat-free sausages which are made from only vegetables, grains and other non-meat ingredients jointly with Katsuhide Murata, a technical advisor of the Toyohashi Chamber of Commerce and Industry. According to his recipe, the sausages are made mainly from steamed and chopped/impasted vegetables. Tateishi expects to drive the demand from those who can’t eat meat, including Muslims. The man who was involved in a vegetable processing business until 2014 had a chance to visit supermarkets in the U.S. on business. He saw so many types of sausages including some which were featuring locally-grown ingredients. He was so inspired and came to … Continue reading →