【製品名(商品名)】
春姫
【種類】
Citrus japonica Thunb.
【管内】
鹿児島県南さつま市加世田, 笠沙町, 大浦町, 坊津町, 枕崎市, 南九州市知覧町, 川辺町（JA南さつま）
【名前の由来】
Of the kumquats cultivated in greenhouses, those with a sugar content of 16 degrees or more, a size of L balls (diameter 28 mm) or more, and completely colored red glue are used to refer to wintering kumquats. Common kumquats are available from the end of the year, but Haruhime only harvests those that are 210 days or more after flowering, so they are only available after January.
【主な特徴】
March 8, 2022 is “International Women’s Day” established by the United Nations to improve the status of women. Gender equality now for a sustainable tomorrow. Women make up the majority of the world’s poor and are vulnerable to crises such as climate change. This theme seems to recognize and celebrate the contributions of women around the world to lead climate change measures for a more sustainable future for all. On March 8th, the results of an analysis of the degree of gender equality in each prefecture were announced, and Kagoshima seems to have reached the 40s in three of the four fields, which is far from equality. When do women in the city feel disparity? Based on verification by a research team at a certain university, Kagoshima is ranked 46th from the bottom in the political and administrative fields, and 43rd in the education field such as enrollment rate. , The economic field such as the ratio of full-time workers was ranked 39th, which seems to be far from gender equality. “JA Minamisatsuma SPF Piglet Supply Center” was completed in June 1995 in Kasedashiraka City, southwestern Kagoshima Prefecture. About 27 years ago, the poultry house facility of about 90 ares was remodeled into a facility of 520 sows. It is for producing piglets of SPF pigs (pigs without specific pathogens: An abbreviation that stands for Specific-Pathogen-Free, which means “absence of specific pathogen”. Refers to pigs that do not have a specific disease that adversely affects their health. Safe and secure pork that has been cultivated based on the standards set by the Japan SPF Pork Association (Iwamotocho, Chiyoda Ward, Tokyo) and has been cultivated with great care under strict breeding control.). The facility consists of a weaning mating house in Windless, a pregnant pig house, a delivery house, a piglet house and a management house, and a compost house. It seems that the system is such that all urine and sewage are treated on-site. Immediately after the facility is completed, the introduction of SPF breeding pigs will start, and by August 10, 1995, 520 mother pigs and 30 breeding sows will be introduced. It seems that it has been completed and has moved toward full-scale operation. From mid-June, mating started on the basis of 24 pigs every week, and delivery started in October. Piglets raised to 30 kg at the age of 70 days in the jurisdiction It seems that it was planned to move about 240 pigs a week to the fattening pig center etc. and fatten them. The integrated production system centered on this center is still in the experimental stage, but in the future the piglets will be supplied and sold to farmers. The aim was to build a system that could produce safe and high-quality meat pigs at the farmer’s stage. It seems that it was also positioned as a training institution for. JA Minamisatsuma, located in the southwestern part of Kagoshima Prefecture, covers the three cities of Minamisatsuma City (Kaseda, Oura Town, Kasasa Town, Bonotsu Town), Minamikyushu City (Kawabe Town, Chiran Town), and Makurazaki City. It’s a large agricultural cooperative. Here, agriculture is carried out in a warm climate, tea production is thriving, and it is a major vegetable producing area designated by the prefecture brand such as “Kaseda squash” and “Chiran red” (sweet potato). It seems that it has become. The beginning of pumpkin cultivation in the Kasedashi area seems to date back to 1975. In the same year, a trial cultivation of spring pumpkin was carried out, and the following year, full-scale cultivation started in a field of 3 hectares. The cultivated area is increasing year by year, and in 1988, the annual shipment amount was 2000 tons and the sales amount was 500 million yen. However, the annual shipment volume in 2012 was about 780 tons, and the sales value was about 170 million yen, which seems to have continued to decrease due to the effects of the aging of producers. Even now, in order to meet demand, it seems that the challenge is to build a shipping system that can provide a stable supply. It has a history of 46 years of pumpkin cultivation, which boasts one of the leading production areas, and seems to be aiming to strengthen the brand by further improving the quality. It seems that Kaseda’s pumpkin has a spring crop that ships from mid-May to mid-July and an autumn crop that ships from late November to early December. The spring work seems to have a vinyl house (house / small house) and a 272.727 cm: 9尺 tunnel. Half of the spring crops are cultivated in greenhouses, and some are cultivated by crawling vines overhead and hanging pumpkins. 90% of the cultivars cultivated are “Ebisu pumpkin（A best-selling and long-selling product sold by TAKII & CO., LTD. In 1964. It has excellent fruit set and hypertrophy, and is a high-yielding species with a fruit weight of 1.7 to 1.9 kg. The fruit shape is oblate, and the pericarp is dark green and tends to have ornamentation. The flesh is dark yellow and thick, the flesh is slightly sticky, the taste is good, and the range of environmental adaptation is wide. Those who can produce stably will reach the harvest season 45 to 50 days after mating. It is famous as a representative of Cucurbita maxima.）”, and it seems that they are cultivated according to the cultivation standard table prepared by JA. This cultivation standard table describes in detail the formula of the green house tunnel, planting density, precautions for cultivation management, etc., and it seems that cultivation management is carried out with initial control in mind. The outstanding feature is that it is fully ripened in the field before harvesting. It seems that trial cutting is always done before harvesting in order to thoroughly ship ripe products. Specifically, it seems that the producer properly manages the number of days and integrated temperature after mating, and when a certain standard is reached, the sample pumpkin is harvested and brought to the fruit sorting plant. It seems that the person in charge of JA divides it in half and checks the color of the contents, checks the condition, and gives a signal of harvest. The producer starts harvesting in response to the signal. In this way, it seems that the quality is made uniform by the person in charge of JA confirming the optimum harvest time. The harvested pumpkins are brought to the fruit sorting plant in a special plastic container after the fruit stems have been dried to prevent rotting (2 to 3 days after spring production). At the fruit sorting plant, brushing and sorting are performed by a machine, and grades such as A product, B product, and C product are selected by a JA inspector. After sorting, the fruits are packed in boxes by grade and class and shipped to the Kanto, Kansai, and Hokuriku markets. In addition, non-standard products such as warts and deformed fruits are used for processing, and it seems that they are processed into a paste at JA’s processing facility. Kasedashiraka’s pumpkin was designated as the first “Kagoshima brand production center” in 1991. It seems that the producers are proud of being a brand production area, but are working hard to cultivate them with the goal of further strengthening. It seems that they always carry out trial cutting before harvesting to maintain high quality and uniform shipment of pumpkins. In addition, a shipping council to discuss production plans, sales policies, management methods, etc., a cultivation class to disseminate the details of cultivation work procedures and cultivation management methods, and to promote higher quality pumpkin production. It seems that they are trying to raise the awareness of the people concerned by holding fairs and the like. In addition, as an initiative related to safety and security, there is the creation of a production profile. It seems that the producer describes the amount of fertilizer input and fertilizer application date, the date of management work, the pesticide used and the date of spraying on the production profile, and submits it together with the sample pumpkin at the time of trial cutting. The JA staff confirmed the cultivation history and residual pesticides based on this profile, and established the prefecture’s original certification system “Kagoshima’s Agriculture, Forestry and Fisheries Certification” in 2006 to secure the trust of consumers. It seems that it has been acquired continuously since the year. Although it is highly evaluated as a brand, it seems that it is aiming for further quality improvement rather than being satisfied with the current situation. As one of the attempts, it seems that cultivation was carried out in a 363.636 cm: 12尺 tunnel on a trial basis from 2012 to 2013. As an initiative for sales promotion, in addition to holding a departure ceremony at the time of the first shipment, it seems that it is promoting to mass retailers through market wholesale. At these events, it seems that original posters and recipe collections will be used. Regarding shipping, in addition to the usual 10 kg cardboard, JA mail order seems to sell it in combination with Kaseda’s specialty pickled scallion. It seems that they are constantly exchanging opinions with the wholesaler, who is the shipping destination, about market conditions and the reaction of the selling destination, and always want to collect more information and connect it to sales. On Wednesday, August 5, 2020, the Konamizuki sweet potato producers’ subcommittee workshop was held at the JA Minamisatsuma Fureai Center in Chiran Town, Minamikyushu City, Kagoshima Prefecture. It seems that about 30 people including Konamizuki producers, JA Kagoshima Prefectural Economic Federation, JA Minamisatsuma, JA Satsuma Hioki, JA Ibusuki, and Kagoshima Prefecture Minamisatsuma Regional Promotion Bureau participated in the workshop. “Konamizuki sweet potato” was registered in January 2012 as a variety of sweet potato starch that is often directed to saccharified products such as high fructose corn syrup and starch syrup, as a variety that supports the expansion of its use in food applications. From the Ministry of Agriculture, Forestry and Fisheries variety registration website, Crop Category: Edible Crop, Type of Agriculture, Forestry and Fisheries Plant: Ipomoea batatas (L.) Lam. Application No. 24650, Application Date 2010/03/04, Application Publication Date 2010 / 06/14, Registration number 21332, Registration date 2012/01/20, Duration of breeder’s right 25 years, Date of extinction of breeder’s right Name and address of variety registrant, National Research and Development Corporation Agriculture and Food Industry Technology NARO (Kannondai, Tsukuba City, Ibaraki Prefecture): Name of the person who bred the registered varieties, Mr. Yu Yoshinaga, Mr. Kenji Katayama, Mrs. Yumi Kai, Mr. Tetsufumi Sakai, Mr. Yoshinori Nakazawa, There are restrictions on the act of exporting, and there are no designated countries. Outline of the characteristics of the plant of the registered varieties: The plant type is slightly stubborn, the stem color is absent, the knot color is absent, the number of branches is medium, the apical leaf color (1) (the most dominant color) is light green, and the apical leaf color (2). (Secondary color) is absent, leaf color (most dominant color) is green, leaf color (secondary color) is absent, leaf shape is heart-shaped, leaf vein color is absent, honey gland color is absent, stalk length is medium, The length of the scab is medium, the shape of the potato (1) is long spindle shape, the skin color of the potato (basic color) is white, the skin color of the potato (auxiliary color) is absent, and the skin color of the potato (shade) is quite light. , The skin color (distribution) of the potato is uniform, the color of the meat of the potato is white, there is no blur of the potato, the depth of the eyes of the potato is shallow, there is no open-field flowering, the number of upper potatoes per share is medium, per a The upper peach is a little heavy, and there is no carotin. Compared with the control variety “Shiroyutak”, the application variety “Konamizuki” is distinguished by the fact that the shape of the potato (1) is a long spindle shape. Compared to the control variety “Quick Sweet”, the leaf shape is heart-shaped, the skin color (basic color) of the potato is white, and the flesh color of the potato is white. The starch produced from this “Konamizuki” has characteristics such as low temperature gelatinization, aging resistance, and excellent moldability compared to sweet potato starch produced from conventional varieties, so it is a deep-fried ball. It seems that it is used for of fish paste and sweets. “Kagoshima brand” made by producers who are recognized for their reliability and high quality: In the prefecture, the agricultural and livestock products produced in the prefecture are properly evaluated by market participants and consumers, and are united with producers, related organizations and organizations so that they can be traded in a stable and continuous manner. We are developing a campaign to establish the Kagoshima brand. Agricultural and livestock products that represent the prefecture are designated as “Kagoshima brand products”, and organizations that meet certain criteria for producing and shipping the products are certified as “Kagoshima brand products”. The Kagoshima brand product designation standard is that the production volume is one of the highest in the country. The quality is highly evaluated by those involved in the wholesale market. The variety must be original, such as the breeding species of the prefecture. Characteristics such as quality, such as “GI” products, are linked to the region. GI products are agricultural, forestry and fishery products and food products whose characteristics such as quality are linked to the production area, whose names can be specified, and which are protected by the national government as intellectual property. Shipment is expected from December to March. The Kagoshima brand group (city / town / village name) is JA Minamisatsuma (Minamisatsuma City, Minamikyushu City, Makurazaki City). JA KitaSatsuma (Satsumasendai City). It belongs to the genus Kumquat of the Rutaceae family and is native to China. Since you can eat the whole skin, you can ingest the whole functional ingredients contained in it. With a high sugar content and plenty of vitamin C, it is effective in preventing colds. In addition, the skin contains aurapten, which is said to have a cancer-suppressing effect. Not only raw food, but also candied and marmalade are excellent. Unlike other citrus fruits, the peel is sweet and the whole can be eaten as it is. We are striving to produce large and sweet kumquats, mainly cultivated in green houses. JA Minamisatsuma brand Haruhime Kumquat has a soft skin, high sugar content and low acidity, so it can be eaten raw. The flesh that melts in a crispy texture makes it better than you can imagine. Classified as Citrus by Carl Peter Thunberg and listed in the 1784 Flora Japonica (“Flora Japonica”: 812 species of plants, Philipp Franz Balthasar von Siebold carries Thunberg’s “Fauna Japonica”. It seems that he came to Japan and used it for research. Kempel first introduced Japanese plants to Europe, but the full-scale introduction seems to be Thunberg. Furthermore, the whole picture is shown by Siebold) of Citrus japonica Although it was given a scientific name, it was divided into a new genus by Walter Tennisn Swingle in 1915, and was given a new scientific name (Fortunella) as a dedication to Robert Fortun, which was introduced to Europe. However, recent phylogenetic analysis suggests that kumquat is included in the citrus lineage.
HARUHIME Kumquat is particular about raising in a green house facility, registering a greenhouse, and keeping a fixed system for raising. In the photo inside the house, it seems that a sign with the registered number is installed. In addition, it can be eaten raw with its skin, and its sweetness becomes a habit. It seems that there are detailed standards other than cultivation facilities, such as sugar content of 16 degrees or more, L size or more, and coloring of standard values or more.
Haruhime has a unique refreshing acidity and a slightly bitter aftertaste. Kumquat has five white petals and you can enjoy a good scent. The place of origin is China, and it is directly transmitted to Japan from China. Raw food is also good, but since ordinary kumquat has a strong acidity, it is eaten with candied or food stewed in soy sauce and sugar to add sweetness. Also, it seems that it is sometimes made into dried fruit. It seems to be not only edible but also medicinal. It is good for sore throat and cough, and is even used for throat lozenges. It is often used as a folk remedy for coughing and colds.
Haruhime is also the name of a woman found in the famous samurai family in Japan. Nyoshunni-The second daughter of Taira no Masakado. She is a regular room of Taira no Tadayori. Kogenin – The regular room of Yoshinao Tokugawa, the lord of the Owari domain. She is the daughter of Yukinaga Asano, the lord of the Kishu domain.
Kagoshima Prefecture Certification: In addition to efforts to control production processes with safety and security in mind, agricultural products certified with efforts to reduce chemically synthesized fertilizers and pesticides are shipped with a distinctive mark.