The current "Kumamoto Red cow'' is a unique breed that was improved by crossing Simmental breeds with native breeds raised in the Aso, Yabe, and Kuma regions, and was registered as Wagyu beef in 1944 before the war. Akaushi has excellent cold and heat resistance, is suitable for grazing, and has a docile personality that makes it easy to raise. The meat is lean, contains a moderate amount of fat, and has a combination of umami, tenderness, and health. Beef's high-quality protein contains a well-balanced abundance of essential amino acids that cannot be synthesized by the human body. Foods with low carbohydrate content. Contains a good balance of calcium and minerals. Vitamin B2, which is abundant in beef liver, has the effect of promoting growth. Not only does it contain iron, which is easily absorbed, but it also helps with absorption from other foods. Contains a lot of saturated fatty acids that are difficult to oxidize. It has been found that taurine, a type of amino acid, is contained in large amounts in red beef meat. "C2H7NO3S (H2N-CH2-CH2-SO3H)" is said to have effects such as improving liver dysfunction caused by alcohol and lowering blood pressure. It has been proven that Red beef is so healthy that it is called natural healthy beef.
【Product name】
Taishu persimmon
【Type】
Diospyros kaki Thunb.
【Producing area】
Yamaga City, Kumamoto Prefecture, Ueki-cho, Kita-ku, Kumamoto City (JA Kamoto, JA Kumamoto Fruit Association)
【Origin of name】
It seems to have been named after the “King of autumn persimmons”, which has a refreshing sweetness and freshness, and is loved even if it is a disliked persimmon.
【Major features】
The 2022 Kamoto Regional Livestock Exhibition is being held in mid-September at the livestock inspection facility of the Johoku Branch of the Kumamoto Livestock Agricultural Cooperative in Yamaga City, with the aim of promoting local livestock farming and improving production technology. The exhibition has been held every year at this time, but it was postponed due to the corona crisis, and this year was the first time in three years. The brown-haired Japanese beef that is judged at the fair is a type of Japanese beef, and is a general term for cattle with horns that have yellowish-brown or reddish-brown hair (also called red cow). The areas where they are bred are mainly Kumamoto Prefecture, Kochi Prefecture, Hokkaido and the Tohoku region. The meat has become popular because you can enjoy both the moderate marbling and the deep flavor of red meat. However, it seems that it is not well known to the public yet, and it will take some time before it is recognized nationwide, so I would like to promote it here as well. In addition, according to a 2019 survey by the All Japan Akage Wagyu Association (Established date: March 3, 2011, Location: Sakuragi, Higashi Ward, Kumamoto City, Kumamoto Prefecture, Purpose of establishment: Improving the status of “Akage Wagyu”) , The recognition rate was only 13% (it seems that it was less than 10% in the Tokyo metropolitan area.) In Japan, cows are known as “Holstein（Bos taurus taurus）” with mottled white and black, and “Kuroge Wagyu” with all black. It is well-known for its species, but along with these, it is one of the cattle that has supported Japan’s diet since the modern era. Akage Wagyu, born in Kumamoto and Kochi, is said to be large and gentle, making it suitable for grazing. It is said that there are currently about 24,500 cows being raised in Japan. The reason for the birth of Akage Wagyu beef is that it was raised in Kumamoto and Kochi from the middle of the Meiji period to the Taisho period. Simmental (Originating in the Simmental Valley in Switzerland, the coat color is pale yellowish brown or reddish brown, the face is white, the limbs are white, and white spots appear on the back, etc. Large among European cows, even for milk and meat. It seems that they were bred mainly in Switzerland, but also in France, Austria, Germany, Italy, the Czech Republic, the United Kingdom, the United States, Australia, etc.) These cows have strong constitutions. It was able to withstand a rough diet, and its gentle nature made it suitable for use in farming and transportation, but it had the disadvantage of being small in size. In 1944, the cows from Kumamoto and Kochi, which continued to be improved, were collectively named “Japanese Brown”, and together with Japanese Black and Japanese Polled, they were certified as meat breeds unique to Japan. In addition, 50 cows that have been carefully raised by the producers will be exhibited at the exhibition, and the examination will be conducted by Hideki Yasutake, director of the Livestock Research Institute of the Kumamoto Prefectural Agricultural Research Center, as chairman, and the livestock industry of the Prefectural Agriculture, Forestry and Fisheries Department Production and Management Bureau. Seven people, including the staff of the section and the prefectural federation of livestock farming cooperatives, are subjected to a rigorous examination, and the experts are awarded prestigious awards. The Kamoto Agricultural Cooperative is located in the northern part of Kumamoto Prefecture, and seems to cover Yamaga City and Ueki Town, Kita Ward, Kumamoto City. It is 20 kilometers east-west, 35 kilometers north-south, and has a total area of 365 hectares. It is famous for its relatively mild climate, with an average temperature of 16.9 degrees Celsius and an annual average rainfall of about 2,000 mm (Kumamoto City). The production area is divided into flat areas in the south and hilly and mountainous areas in the north. In the flat areas, watermelons and melons are typified by Japan’s leading greenhouse horticulture zone. At the same time, vegetables such as strawberries, asparagus, and eggplants, as well as rice, wheat, livestock, fruit trees, and flowers, are widely produced. In addition, watermelon production areas are mainly formed on inland plateaus, and the soil quality is andosol (mainly derived from volcanic ash, the soil has a high phosphate absorption coefficient, a low volumetric weight, and is light. Organic matter accumulates. In addition, it has good water retention and permeability, low density (soil hardness), and is easy to cultivate, so it has better physical properties than other soils. As for the chemical properties of the soil, in general, the organic matter content of the soil is high due to the large amount of active aluminum contained in the soil, but it also tends to have a high adsorption capacity for phosphoric acid, which is important as a plant nutrient. It is distributed in northern Tohoku, Kanto, and Kyushu, and reflects the distribution of active volcanoes and volcanoes that were active until about 20,000 to 30,000 years ago.) With deep cultivated soil and good drainage, watermelon cultivation seems suitable for. On the other hand, in the northern region, farming is centered on rice, wheat, livestock, fruit trees, bamboo shoots, tea, flowers, etc., and strawberries and asparagus are introduced in some areas. Watermelon cultivation has a long history, and joint shipping started in 1954 by the Ueki Town union, and it seems that the introduction of grafting cultivation and the rapid spread of tunnel and greenhouse cultivation in the 1955s formed a major production area. After that, the facilities were advanced, such as the introduction of weatherproof greenhouses and continuous greenhouses, and in 1989, with the birth of “JA Kamoto” through the merger of agricultural cooperatives, the unified name “Yume Daichi Kamoto” was established. However, it seems that the company has been striving for profitable sales by establishing its brand. The cultivated area peaked at the time of the merger and has been declining due to the aging of the producers, etc. However, in order to stably ship high-quality watermelons as the main production area for spring and summer watermelons, we will develop new initiatives from the 2018 production seems to be The first is the “measures to encourage the maintenance and expansion of shipment volume,” which pays incentives for the increase in shipment volume due to the expansion of the cultivation area. The second is to pay incentives for shipments in June in order to improve the utilization rate of sorting machines in the second half of the shipping period, which has shown a certain effect in improving yields and securing the number of producers. The number of balls shipped per 10 ares increased from 475 balls in 2017 to 511 balls in 2020, and from 2018 to 2020, we secured 34 new shippers, reducing the rate of decrease in the number of producers compared to before the start of the initiative. It looks like it’s compressed in half. Furthermore, in July 2018, it opened the “Regional Leader Training Center” and started training new farmers at a training facility. So far, eight people have started farming in the second term. Among the members of the horticulture department, 421 members of the watermelon specialty department combine multiple weather-resistant greenhouses, continuous greenhouses, single greenhouses, and large-scale growing in plastic tunnels, and plant according to a cultivation schedule determined for each facility equipment and variety seems to be The main cultivation system seems to be a method of harvesting in April in a continuous greenhouse, planting seedlings for replanting just before the harvest, and harvesting in May to June. At the same time, it seems that it is common to combine a single greenhouse according to the labor. From summer to autumn, watermelons, melons, cucumbers, etc. are cultivated, and it seems that year-round cultivation centering on gourds is being carried out. Varieties are selected for each shipping season, and in March, “Super Ace Watermelon” (According to Hagihara Farm Co., Ltd., the grass is slightly strong, has good low-temperature elongation, and has good vine retention until the latter half. Female flowers under low-temperature sunshine. It has good growth and pollen production, and very good fruit setting. The fruit shape is rich round and has a good ball fat, and the fruit is less deformed and has a wonderful shape. The pericarp is dark green, and has 15 to 16 rows. It has a striped pattern. Flesh is a bright bright red color. Flesh is honey, crispy and has a high sugar content. It is good to eat. It has a long shelf life and is said to be suitable for selling by the piece.The fruit is thin, but it is elastic and does not split easily. Matures in May. It seems to ripen in 48 to 46 days after mating in harvest, and 45 to 43 days in June. Medium grass vigor, good female flower growth, very little flower flyout. Good pollen output and stable fruit setting even under low temperature and low sunshine. Fruit has good enlargement and shape, hollow fruit. Low occurrence. The fruit has a dark skin, clear stripes, and a watermelon-like fresh appearance. Flesh is pinkish-pink with little discoloration after harvesting, making it suitable for cut sales. The sugar content is particularly high and stable, and the meat quality is excellent. It has a wonderful crisp texture.)” and “Matsuri Bayashi Watermelon”. The cultivars are selected after careful consideration of their sugar content, quality, and ease of cultivation through annual trial cultivation and on-site review meetings held by the Horticulture Subcommittee. Also, in this region, the system of cultivating melons two to three times a year in the same field is the mainstream, and it seems that long years of cultivation have caused problems such as poor growth due to continuous cropping failure. For this reason, soil preparation such as soil disinfection and green manure cultivation with solar heat and chemicals, drainage measures by deep plowing, input of high-quality compost, and proper fertilization based on soil analysis have made it possible to produce watermelons that grow well every year and have good taste seems to be In terms of cultivation, watermelon bears fruit by mating (pollinating the female flower with the pollen of the male flower) one by one by human hands or bees. It seems that it is important in production and requires advanced technology. For this reason, it seems that they pay close attention to the temperature and humidity control until mating, taking into consideration the weather, aligning the tips of the vines called tsurubiki, and picking the axillary buds. After mating, the same JA seems to leave one well-shaped fruit per plant when the size of the watermelon reaches 7 centimeters in diameter, and the others are thinned. At that time, we use 6-color fruit-bearing markers called fruit-bearing sticks, and once every three days, we set up a stick of a determined color for each fruit. The harvest date is determined by the color of the fruit stalk. By harvesting each ball in the most delicious state in this way, it seems that stable quality is ensured. In addition, watermelons with a sugar content of 12% or higher, which are produced under strict cultivation standards such as limiting the cultivation period and varieties and marking the mating date every other day, are sold as “Yokayoka Watermelon” with added value. Harvested watermelons are sorted and packed at the JA Kamoto Ueki Melon Sorting Plant and the Wide Area Melon Sorting Plant, which were reorganized and maintained in 2014, and shipped to markets throughout Japan, including Tokyo, Osaka, and Nagoya. In the sorting line, after measuring the appearance and weight, the internal quality sensor measures the sugar content and maturity of each ball, and the cavity inspection device inspects the degree of hollowness to determine the grade. It seems that each inspected watermelon is labeled with the producer’s name and shipped at their own responsibility. It seems that JA Kamoto exchanges information with the market based on the planting plans submitted by the producers, the results of the tally of the fruiting sticks, and the cultivation situation, and is working to secure sales floors for mass retailers. In addition, the 2020 production was blessed with excellent weather, but due to the spread of the new coronavirus infection, it was sold in an environment that had never been experienced before, such as sluggish business demand. It seems so far, sales have been boosted by promotional events held by women’s groups to promote tastings in consumer areas, but they have no choice but to refrain from doing so. Under such circumstances, a full-scale introduction test of “black-skinned watermelon” was started on 4 hectares as a quality improvement measure in June, the latter half of shipment from 2020. It seems that the 2021 production will be expanded to 15 hectares and a cultivation test will be conducted to establish the technology. “Yamaga City, Kumamoto Prefecture”, A town where a meaningful time is promised. The flowers that add color to the four seasons shine. A townscape full of atmosphere with old-fashioned tenement house and sake breweries. Yamaga Lantern Festival-Master the essence of history and tradition inherited by lights. Twelfth Emperor Keiko（13 B.C. December 23, A.D. 130) was the twelfth emperor (reign: August 22, A.D. 71-December 23, A.D. 130), being described in “Kojiki” (The Records of Ancient Matters) and “Nihonshoki” (Chronicles of Japan). The origin of the Yamaga Lantern Festival is described by a legend which says that the villagers of Yamaga lit up their torches to welcome the procession of the Emperor Keiko whose path was hindered by a deep fog hanging above the Kikuchi River. Buzen Highway – It has been known as a change of attendance since the Edo period. Buildings such as the playhouse “Yachiyoza（Important Cultural Properties (Nationally Designated)” built in the Meiji era are also attractive. It is the two major symbols of the central city area along with “Sakura hot spring.” Proud of many “Hot water of beauty” is a hot spring that boasts yielding and is of good quality and soft to the touch.Chibuzan ancient tomb Tumulus : Aza Seifukuji, section of village Shiro, Yamaga City, Kumamoto Prefecture-National Historic Site, Designated Date October 12, 1922 : Circular-shaped ancient tomb with rectangular frontage-Decorated kofun built around the late Kofun period (6th century). The two side-by-side circles on the front look like a woman’s breast. “Origin of Ueki Town, Kita Ward, Kumamoto City”, Satsuma Rebellion : The battle over Tabaru : A war that played a role as the final finish of the Meiji Restoration. The largest civil war in Japan caused by the Kagoshima samurai led by Takamori Saigo in 1877. Almost the entire area of Kumamoto became a battlefield, and Kumamoto Castle was on fire. The direct incentive was the resignation of some Meiji government officials, including Saigo in 1873. Meiji Gov（In 1871 the Meiji government implemented Haihan-chiken throughout Japan）: Patriot who were active from the end of the Edo period to the Meiji Restoration, centered on Satsuma, Choshu, and Tosa, were listed. Saigo, who was an army general at the time, negotiates trade with Korea as a way to rescue the former samurai. It seems that he went down to Kagoshima because he did not accept the theory of conquest of Korea（advocacy of the Korean invasion）. Toshiaki Kirino, Kunimoto Shinohara, Shinpachi Murata and others from the same Satsuma domain also support Saigo. Becoming independent from the government, antigovernment officials and military personnel create a private school. Aboutt 13,000 clan army raises the nominal kagoshima of come go to visit. Kumamoto Castle in Kumamoto township on February 15, 1890. The incitement is undoubtedly due to Saigo’s assassination plan. The battle over Tahara, which started from March 1, (Taburazaka and Kichiji, etc) was a fierce battle that divided this war, and dauntless soldiers like KUNIMOTO SHINOHARA died in the war one after another. Satsu District (including the allies) was defeated at the battle of Tabaruzaka on March 20 and the battle of Anseibashi-guchi on April 8, on the verge of being attacked from multiple sides by the Government army, who were going south, and the backside of the Kumamoto Chindai Army; on April 14, Satsu District retreated to Kiyama by breaking the siege on Kumamoto-jo Castle. From March 1 to 31, the fierce battles of Tabaru Slope and Kichiji Pass were fought in present section of village Toyooka, Ueki town, Kamoto District County, Kumamoto Prefecture. “Japan Agricultural Cooperatives KAMOTO”, Located in the northern part of Kumamoto prefecture. It has jurisdiction over Yamaga City and Uekimachi, Kita Ward, Kumamoto City. 20 km east-west, 35 km north-south, total area 36.542 ha.The production area is roughly divided : Southern flatlands (Yamaga, Kamoto Town, Kao, Kita Ward, Kumamoto City and Distinguished in the northern secluded place in the mountains (Kahoku, Kikuka district). Southern district : Protected Horticulture – Watermelon and melon form the best production area in Japan in terms of both quality and quantity. It also forms the basis of Kamoto area agriculture. Vegetables, rice / wheat, fruits tree, flowering plant, stock raising etc. It has been made into a production area as a key crop. Northern region Rice / wheat, livestock, fruits tree, bamboo shoots, tea, flowers, etc. Ueki is the number one watermelon planted area and production volume in Japan. The jurisdiction is a thriving production area for watermelon cultivation, and it is mainly grown in greenhouses. Fruits are also limited to one fruit per share and are produced with high quality. The image of summer is strong, but in Yamaga, the season comes in May. It is shipped all over the country and is very popular as a gift. The produced watermelon is shipped under the unified brand of “Yumedaichi – Kamoto.” Not only will they be inspected at the fruit sorting plant, but they will also be instructed by farmers. We are working on safe production such as make soil, quality control, and production history. It is a fruit with many functions and is very good for beauty and health. The skin is also an important medicinal material. It has the effect of reducing cholesterol and dilating blood vessels. Speaking of Kodama watermelon, “Hitorijime Watermelon” We will deliver outstanding crispness and sweetness. Made seeds HAGIHARA Farm Co., Ltd. JA Kamoto’s greenhouse mandarin oranges look green, but the inside is ripe and sweet and sour. The contrast between the green color of the skin and the orange color of the flesh is beautiful, and once the skin is peeled, a refreshing aroma spreads out. Taishu persimmons are characterized by their crunchy texture and high sugar content, and are highly trusted and popular. This year, due to the bad weather in early spring, there was concern about the growth of the persimmons, but it seems that the persimmons have a beautiful color and luster. Persimmons are bright orange and Despite its bright orange color, this excellent produce, which is in season at this time of year, is green. Recently, more and more people know about It may have a ripe color that makes you hesitate for a moment. Until you try it once, you may not pick it up even if you see it. That’s why I’m writing today to introduce the original goodness of Japanese agricultural products and skilled farmers so that people around the world who see my blog will know about it. JA Kamoto began shipping Taishu persimmons on October 5, 2015, making it one of the leading production areas in the prefecture. This agricultural product is a type of “perfect sweet persimmon (astringent persimmon without seeds)” that becomes sweet regardless of the presence or absence of seeds. Compared to regular persimmons, it is a large ball with a high sugar content and a crispy texture. In addition, as it ripens, “striations” appear on the surface of the fruit (according to NARO, the sugar content of the areas where the stripes are formed is 2-3 degrees higher than that of the areas where the stripes are not formed, making it easier for the stripes to appear, making the fruit with stripes a high-quality fruit. It is also characterized by the fact that it is easy to create a spiral pattern that is said to be worthy of evaluation. The 2021 production was expected to have a total shipment of about 35 tons. Shipments continued until mid-November, mainly in the Kyushu and Kanto areas. In addition, the harvest of this excellent autumn taste is at its peak again this year, and on October 24th, a competition is being held at JA Kamoto Honjo in Kao Town, Yamaga City to compete for good taste and ball fatness. On July 1, 1955, three villages, Komenodake Village, Senda Village, and Yamauchi Village, merged to form Kao Village. The town was born on November 1, 1965 when the town organization was enforced. On January 15, 2005, Yamaga City and Kikuka Town, Kahoku Town, and Kamoto Town in Kamoto District were merged on an equal basis, becoming the new Yamaga City and disappearing. Greenhouse kumquats began to be cultivated in Kao Town (currently Yamaga City) in 1991, and since 1996 they have been sold under the Yume Komachi brand, establishing a firm position as a specialty product of JA Kamoto. In addition, the same JA greenhouse kumquat group consists of 9 farmers, all of which are cultivated on 2.2 ha as a combined management crop with tobacco. Greenhouse kumquat “Yumekomachi” is a fully ripened variety that is shipped from January to March. The fruit is large, has a reddish peel color, and is characterized by a high sugar content of 18 to 20, and can be eaten raw. It is a pleasant place. In 2022, although there was some abnormal weather in the summer, fruits with good coloring and high sugar content were produced, and about 25 tons were shipped from January 15th to March.
In 1977, “IIiG-16 persimmon” (“Jiro persimmon” × Okitsu No. 15 persimmon (“Okugosho persimmon” × “Hanagosho persimmon”) was selected as “Fuyu persimmon” at the Akitsu Branch of the Fruit Tree Experiment Station (Mitsu, Akitsu-cho, Higashi-Hiroshima City, Hiroshima Prefecture). ) is a sweet persimmon cultivar bred by crossing. Since 1989, it has been tested in the 4th strain adaptability test under the strain name of Akitsu No. 10 persimmon.
In NARO, about 60% of the production of sweet persimmons in Japan is accounted for by okute `”Fuyu persimmons,” which mature in mid-to-late November. is. In order to respond to this demand, nakate sweet persimmons are cultivated from early maturity, which is of high quality and easy to cultivate. The vigor and size of the tree are medium, and the shape of the tree is between open and upright. It has moderate resistance to diseases and pests, and no pests or pests that pose a particular problem are recognized even now.
Taishu persimmon has good fruit enlargement when cultivated using flat trellis, and produces large ball fruit weighing more than 400 g. In addition, covering the fruit bags in early September reduces the occurrence of soiled fruits, improved view. Grown at the National Agriculture and Food Research Organization Fruit Tree Research Institute, the harvest season is from early to mid-November. The sugar content is 14.8 to 16.0 %, but compared to “Fuyu ×”, powdery mildew (Phyllactinia kakicola Sawada: Small black spots appear on young leaves in May, and the disease is severe until around July. From around the end of August A white cottony fungus appears and spreads rapidly. A yellow perithelium is formed in this lesion, which later turns black. Powder-affected leaves fall off early, so the fruit becomes thicker. It is bad and weakens the vigor of the tree. In terms of ecology, it attaches to branches, stems, and fallen leaves with the perithelium in the wintering place. In addition, the method of transmission is that ascospores are young from the perithelium in April by the wind. It invades and infects through the stomata of the leaves. From June to July, conidia are formed on the lesions and scattered by the wind.The formation of conidia is weakened in the midsummer, but the scattering seems to increase again in autumn. It seems that the optimum temperature for growth is 15 to 25°C.) is likely to occur, so be careful. In general, it seems that flat shelf cultivation produces more female flowers than standing tree cultivation. However, excessive fruit setting leads to a decline in tree vigor, and if the tree vigor does not recover, male flowers will gradually increase and female flowers will decrease, so it seems important to strive for proper fruit setting. Appearance improvement by bagging seems to be likely to deteriorate during the coloring period due to a combination of soiled fruits, striped fruits, and powdery mildew.
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