Carl Zeiss Type 1 ≒ Germany Recreating the operation of 4500-Stars and 5-Planets: Designed by Mr. Max Wolff, observatory DR Heidelberg, at the initiative of Deutsches Museum DR Mr. Oskar von Müller, based on Karl in Jena First made in 1923 by Dr. Walter Bowersfeld of Zeiss

カリフラワー

【種類】

Brassica oleracea var. botrytis

【生産地】

長野県諏訪郡原村中新田（JA信州諏訪, JA全農長野）

【名前の由来】

Dérivé de cauli fleuri, qui signifie chou fleur.

【主な特徴】

Yatsugatake Central Agricultural Practice College (Hara Village, Suwa District) was established in 1938 as a Yatsugatake training farm for the purpose of training agricultural leaders. Since its founding, it seems that it has produced a large number of graduates who are active not only in agricultural leaders but also in agricultural organizations and the political and governmental world. Also, as Japan’s largest agricultural education farm, many children from all over the country seem to come to experience farming every year. The vast campus at the foot of Mt. Yatsugatake at an altitude of 1300 m and 267 ha is located at the foot of Mt. Yatsugatake and on a plateau at an altitude of 1300 m. The school has a vast campus of 267 ha. The Yatsugatake mountain range is lined up on the east side of the school, and you can see the mountains that represent Japan such as the Northern Alps and Central Alps in the west, and the Southern Alps such as Mt. Kaikoma in the south, creating a wonderful environment where you can feel the majesty of nature. Seems to be. From management practice education learned from dairy farming with 135 dairy cows and poultry farming of 7,000 hens, each department that constitutes the farm makes a crop planting and livestock breeding plan and production from production with the aim of achieving the management goal. It seems that they are managing and operating consistently until sales. It seems to be a feature of our school’s management practice education that students can acquire living production technology and business management ability by participating in the management practice. In the special course, in the first half of the first year, practical learning (all-round training) is conducted in all departments of the major. From the second half to the second year, he majors in one of the departments of “vegetables (fruit vegetables and leafy vegetables),” “flowers,” “dairy farming,” and “poultry farming,” and conducts project research while participating in farm management. Through practical learning in each of these departments and training for dispatching farmers, it seems that they will strive to improve their specialized agricultural skills and management skills and train new farmers. The content of the education seems to be practical learning in all departments for half a year from all-round training. You can experience a wide range of agricultural fields, and it seems that it will lead to major training from October. From studying in the major department, it seems that teachers and students will work together for one year to acquire knowledge of production, distribution, management, and specialized skills while feeling the joy and rigor of agriculture. In addition, it seems that agricultural experiential learning at advanced farmers, which cannot be obtained by school learning, can be obtained. For a month, learn about living farm management, farmers’ views on agriculture, and how rural society works. It seems that the graduation thesis will be compiled while trying to enhance and complement the specialized fields by elective subjects. The graduate school seems to train new agricultural managers and leaders who have specialized agricultural skills and business management abilities through the knowledge gained at universities and agricultural colleges and production training and management practices at our school. In 2004, the Shinshu Suwa Agricultural Cooperative merged two JAs, the “Suwa Midori Agricultural Cooperative” in the western foot of Yatsugatake and the “Suwa Lake Agricultural Cooperative” around Lake Suwa, and has a wide area under its jurisdiction. The jurisdiction called the Suwa area is located in the central part of Nagano prefecture, and has 3 cities, 2 towns and 1 village of Okaya city, Suwa city, Chino city, Shimosuwa town, Fujimi town and Hara village. In the jurisdiction, the temperature difference between day and night is large, the average annual temperature is around 11 degrees Celsius, which is cool in summer and severely cold in winter, and the annual precipitation is around 1250 mm, which is a typical inland climate. It is an area surrounded by clear air and beautiful rich nature. The area of cultivated land is 6566 hectares, and under the cool climate from the area around Lake Suwa at an altitude of 700 m to the foot of Mt. Yatsugatake at an altitude of 1200 m, a wide variety of agricultural products are produced at each altitude. The Suwa area is located almost in the center of Honshu, and is blessed with traffic conditions to east and west consumption areas (Keihin, Chukyo, Keihanshin). The characteristics are quite different depending on the region. One is the western foot of Yatsugatake, which is a designated production area for summer and autumn cabbage, which is mainly composed of highland vegetables. There are many full-time farmers, and about 30 kinds of vegetables such as celery, parsley, broccoli and cabbage, and about 50 kinds of flowers such as kiku, carnation, eustoma and statice are cultivated. The other is the area centered around Lake Suwa, which is a relatively urban area within the jurisdiction, and is mainly composed of members of the direct sales department, and is composed of part-time farmers and self-sufficient farmers. Celery prefers a cool climate, making the cool summer jurisdiction an optimal production area. Celery cultivation in the jurisdiction began in 1922 in Tamagawa, Chino City. When it was first introduced, it was completely wiped out due to the outbreak of disease, and after many failures, it was shipped to Tokyo and Nagoya for the first time in 1926. In Hara Village, trial cultivation was carried out in 1933, and full-scale cultivation began in 1940. Cultivation was banned during the Pacific War, and cultivation was stopped. However, after the end of the war, due to high economic growth and the development of highways, even in the high cold regions at the foot of Mt. However, the early introduction of a full-scale pre-cooling facility and the establishment of a foundation for advantageous sales seemed to be a major factor in the formation and growth of cultivation production areas. In 1967, the Western-based production subcommittees such as celly, parsley, cabbage, and lettuce were completely unified as the “Suwa Western-style Special Committee”. It was unified as “Western vegetables”. Currently, the Western-based producers’ subcommittee has become the “Shinshu Suwa Vegetables Subcommittee”, and it is said that the celery producers’ subcommittee “Celery Specialist Subcommittee” is under its umbrella. In 2019, the celery expert group had 58 producers and a planted area of 135 hectares. In the jurisdiction, it seems that long-term shipment in the summer is realized by making full use of institutional cultivation (Greenhouse cultivation) and open field cultivation. Sowing is carried out from early December to early June, seedlings are raised from January to August, planting is carried out sequentially from March to August, and harvesting is carried out from early May to mid-November. It takes 23 weeks (about 6 months, 16-18 seasons) from sowing to harvesting, and the cultivation days are much longer than other vegetables, and it takes a lot of effort to harvest, but management of seedlings in the early stages of sowing and raising seedlings Seems to be trying to reduce the labor of producers by doing it mainly by JA. The celery expert group is engaged in various activities such as learning advanced cultivation techniques to secure the shipment quantity of high-quality celery and inviting market personnel to check shipping standards in order to work on stable sales. It seems that they are going. Efforts related to stable production such as measures against continuous cropping obstacles, acquisition of technology related to maintenance of production and expansion of cropping period (advanced shipment by facility, stable production), and support by the current JA original subsidy project (farmer support project to do its best) In response, it seems that they are working on making it a facility. For stable supply and stable sales to the market, we are implementing sales promotion efforts such as inviting market personnel to check shipping standards and creating pamphlets for expanding consumption in collaboration with other production areas. From the beginning of cultivation, it is important that the seeders have selected excellent varieties suitable for the production area by self-seeding. The current “Suwa No. 3” was bred due to the problem of quality deterioration during the high temperature period in the summer, as the seeders repeated a great deal of effort and trial and error. It seems to be a big factor. Suwa No. 3 was introduced in earnest in 1990, and although it depends on the conditions such as the field, the cultivation period can be shortened by one month compared to the conventional varieties, leading to the expansion of the cultivation area and cropping period. In addition, the deterioration of quality during the high temperature period in summer is suppressed, and it becomes the driving force of high evaluation in the market and has our health. Celery is a vegetable that is very sensitive to heat. At high temperatures, the quality of the celery deteriorates significantly and the original taste is impaired. Therefore, various measures are taken in the production area to maintain the freshness of celery. Producers start harvesting in the field at midnight in order to finish the harvesting work before the sun rises. After that, the cut stocks are packed in cardboard (10 kg) and delivered to the collection facility before the temperature rises. Then, the celery brought into the collection facility is immediately cooled by the vacuum precooler, and then it seems to be stored at a lower temperature in the cold storage until the truck is loaded. All flights are transported by frozen trucks, and it is said that the temperature rise during transportation is suppressed. In this way, from harvesting to delivery to the market, the production area ships by cold chain to maintain freshness. Regular pesticide residue inspections are conducted to ensure the safety of celery. In addition, we have established a system so that we can check the shipping history, such as who’s celery is shipped to where (to the market, etc.) and how many cases are shipped, so that we can respond immediately to complaint processing and collection. That’s it. In addition, it is obligatory to record the cultivation history and confirm the use of pesticides before shipping, and it seems that it is a mechanism to ship after safety is confirmed. The cultivation period is very long, about half a year from sowing to shipping. During that time, there are many tasks such as pest control, fertilization management, sprouting, and harvesting, and advanced cultivation techniques are required of related parties and consumers. Furthermore, in recent years, there have been problems such as a decrease in yield due to abnormal weather such as high temperature, drought, typhoon, and freezing and frost damage, and deterioration of the cultivation environment. I hear that maintaining the production of celery produced under this advanced technology is an important issue. JA Shinshu Suwa’s celery is one of the leading production areas in Japan, with a national market share of 90% or more in the summer. Cultivated in a cool climate and striving to maintain freshness from harvest to shipment, the local celery is fresh and refreshing, and you can enjoy its crispy texture. It’s a wonderful vegetable that makes everyone smile. Mr. KIKUCHI, who will be introduced later, has been awarded the 16th JA Shinshu Suwa Flower Show / Vegetable Variety Association Prize: Cauliflower category (first year of Reiwa). Hara Village, Suwa District is a village located on a plateau (elevation 900 m-1,300 m) that stretches between Yatsugatake and Lake Suwa. The climate is refreshing due to low rainfall and low humidity throughout the year. Mt. Yatsugatake, which is crowded with people from the city as a calm summer resort and changes its expression in each season, is said to always calm the mind. The cold of winter can be severe, but the amount of snow is not enough to worry about. Even though it is widespread throughout the country, there are no villages with few mountains and valleys. Most settlements are within a 5-minute drive to the center of the village. Also, it takes about 10 minutes from a villa in the distance. For this reason, there is one elementary and junior high school and one nursery school, and all public facilities are concentrated within a radius of about 250 m from the government office, and it is said that the administration is compact. We have been aiming for a resort where people can feel at ease with nature. Therefore, we are trying to protect nature by zoning land use and creating the village’s own “Environmental Conservation Ordinance” to regulate the construction of buildings. That is the source of people entering Hara Village, admiring the splendor of the natural landscape, which makes it even more attractive. The penetration rate of public sewerage is one of the highest in the prefecture. The clear air and water, lettuce and spinach grown on the plateau full of light are all fresh and delicious. It is said that the abundant daylight hours nurture beautiful flowers such as starch and alstroemeria, making it one of the best flower producing areas in Japan. Even in a small village, the production of celery and anemone in summer is the highest in Japan. The Suwa region is a treasure trove of hot springs. There are many hot springs around Hara Village. Comparing several places, it seems that each bath and hot water has its own characteristics. The feature of “Yatsugatake Hot Spring: Momi no Yu” is that it has an open-air bath. Hot water is “sodium-sulfate / chloride hot spring” Sodium ion (914.7mg / 1kg) that enhances the hot bath effect, sulfate ion (1337mg / kg) that improves blood flow and softens the skin hardened by injury, and sebum. Contains carbonate ions (baking soda component) that have the effect of removing. Indications specific to spring quality are expected to be effective for cuts, peripheral circulatory disorders, poor circulation, depression, and xeroderma. The feature is that the hot water is warm and the skin feels refreshed. It is famous for its smooth skin and warmth without cooling. In recent years, a hot spring ingredient that has been called a “natural moisturizing ingredient” and has been attracting attention as a skin conditioner is metasilicic acid; chemical formula [SiOₓ (OH) 4-2x] n: Si (OH) 4. Nagano Prefecture has the highest average life expectancy (female) and employment rate for the elderly in Japan. And Haramura is said to be one of the top-class elderly people in the prefecture. This is because we are promoting the creation of a welfare medical village and creating a virtuous cycle in which residents can live in good health. Free medical expenses for the elderly according to their age. Based on the idea that “children are treasures of society,” we have created an environment where children can be raised with peace of mind. The aging rate is about 30%. In order to promote the settlement of young people, a subsidy of 500,000 yen is provided to people under the age of 40 when building a house in the living zone of Hara Village (as of 2016). It is famous for its outstandingly beautiful appearance of the stars. The brilliance of the stars in the sky that seems to fall is rich in nature and the air is clear. The beauty of the stars shows the beauty of the environment. The wonderful nature and beautiful landscape are said to be important assets that will be passed down to future generations. 有形文化財: 石仏 十三仏, 昭55.11.1, 中新田, 深叢寺, 有形文化財: 石仏 弁財天, 昭58.8.30, 中新田, 深叢寺, 有形民俗文化財: 回り舞台, 昭58.3.8, 中新田, 津島社, 天然記念物: 津島社の大藤, 昭47.4.1, 中新田, 津島社. Aporia hippia; 深山白蝶; Aporia hippia japonica Matsumura, a natural monument designated by the prefecture: A butterfly that inhabits the subalpine zone at an altitude of 1400 to 2000 m and inhabits the northern cold regions. As a characteristic of ecology, it has an unusual habit of living in groups from larvae to adults. In early August, it lays eggs on the larval planting, Berberis amurensis. When it hatches from an egg, it attaches a thread to the branch of the tree planting, forms a communal nest, lives in a group, and overwinters. The following year, the activity started with sprouting, and around June, it became a pupa and emerged as an adult in July. Nakashinden used to be Kouya of Suwa Taisha Shrine. Although it was sanctified and the situation where newly reclaimed rice field development could not be continued, the development of newly reclaimed rice field began in 1610 during the Edo period. It is not clear when the shrine was founded, but it is said that it was at the beginning of the development of newly reclaimed rice field, like Shinsoji Temple. Tsushima Shrine is enshrined in a place overlooking the district. Wolf memorial tower: At the north entrance of Nakashinden, on the ridge of the western prefecture of Koshin no Mori, there is a wolf memorial tower called a dog. In the old days, at night, wolves would come around private houses to catch chickens and rabbits, and sometimes humans would be eaten up. In a house with a wealthy man in the village, a young Yatsuki (servant) went to see the water in the rice fields early in the morning in the dark. Although it was close to breakfast, I hadn’t returned yet, and my worried husband went to pick up a sickle. Blood spilled from the water’s edge of the rice field and continued to the nearby forest, so when I ran in astonishment, the young man was being bitten and eaten by a wolf in the forest. The wolf jumped when he saw his master. The daring master waved his sickle to confront the wolf, and finally killed the wolf, even though he was bitten in several places. He made a stand in Tsuji, north of the village, and exposed the death to the bamboo blind. This is because it was customary to expose wolves that harmed humans and animals. For some reason after that, unhappiness continued in this house, so I asked a visitor to pray. Then the exposed wolf moved to the pilgrim and said from the pilgrim’s mouth, It is unavoidable that he was killed because he ate the young man, but it is a resentment that even a brute wolf will be exposed to death. ), So I asked this person to pray for a wolf memorial service and built a memorial tower for this dog. After that, this house also became prosperous. Broccoli and cauliflower are the same cruciferous vegetables and are transmitted with the cabbage family. While broccoli is a green-yellow vegetable, cauliflower is well known as a light-colored vegetable. I heard that it was the beginning of breeding the wild cabbage species native to the Mediterranean coast. Although it entered Japan in the early days of Meiji, it seems that it has not been established and has been cultivated and spread in earnest in the Showa period. At the time of cultivation, if you do not wrap caliculus in leef and grow it white without exposing it to light, you will not be able to produce such a fine crop. The white appearance like snow is beautiful and shines. I like it very much. Well, let’s move on. Broccoli is a green-yellow vegetable containing 810 μg of β-carotene (microgram, per 100 g of edible portion). On the other hand, the β-carotene of cauliflower is 18 μg, which seems to correspond to “other vegetables” according to the classification of the Ministry of Agriculture, Forestry and Fisheries and the Ministry of Health, Labor and Welfare. In nutrition other than β-carotene, broccoli is high in vitamin E (α-tocophenol) 2.4 mg, vitamin K 160 μg, vitamin C 120 mg, and folic acid 210 μg. Cauliflower is rich in vitamin C 81 mg and folic acid 94 μg.