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According to Takii Seed Co., Ltd., Hokkori 133 Squash has a dense flesh, a chestnut-like texture, and a particularly sweet taste. Because of its high flour quality, it lasts for a long time after harvesting, and it seems that quality deterioration is slow. The size of the fruit is a large ball, about the size of “Ebisu Squash”, and the yield is increased. The pericarp is extremely dark green with mottled spots. The fruit has a high instep and a voluminous appearance. In the case of fully ripened harvest, the flesh color is dark yellow and looks good and seems to be suitable for selling by the piece. The female flower is particularly good, and it grows well from the low node, and the fruit setting is good. The grass shape is a little stronger with large leaves and thick vines compared to “Ebisu Squash”. It is said that high-quality fruit is expected because the vine has good longevity.
The history of pumpkin cultivation in the Sowa area of the city goes back more than 100 years. It seems that he has been researching soil improvement independently for many years, and has been making organic farming, chicken manure compost, and ripe leaf mulch. The Sanwa area is also famous for its fertile soil and inland climate, where the temperature difference between day and night is large, making it suitable for pumpkin cultivation. For those in the know, “Miyako Pumpkin” production is also thriving. It is characterized by a dark green skin with light green stripes, and is highly popular for its strong sweetness, fluffy and smooth texture, and deep flavor.
In Koga City, building a new local production for local consumption model. It’s taking root little by little. In order to make full use of the favorable local conditions within 60 km from the city center in order to promote agriculture, it seems necessary to accurately grasp the needs of the city residents who are the main consumers. What urban residents want is something that cannot be obtained or is difficult to obtain in the city center, and one of them is “safe and secure” food. Awareness of food safety. On the rise, getting food by face-to-face with producers is the most reliable and consumer-oriented way of all. In addition, we have been using the local conditions of being able to come and go in one hour one way as an advantage of a production base, but we have changed the way of thinking that it is also an advantage in terms of attracting customers, and we will promote the creation of an environment where consumers can visit the production area and production site themselves. By doing so, we have built a new local food production and consumption model that “produces in the region and consumes (purchases) in the region”. For that reason, it is necessary to create new local resources as an opportunity to visit a familiar production base that can be visited within 60 km from the city center in one hour. The kind of Japanese rice wine that remains in the bottle (the grounds are deposited at the bottom of the bottle in two layers) seems to be gaining popularity.
Hokkori 133 Pumpkin cultivation is best done with two vines, the position of the first fruit should be after the 10th node, and the female flower at the lower node should be removed as soon as possible. In addition, although the standard amount of fertilizer is used as a standard, it seems to be more effective to reduce the amount of base fertilizer by about 20% in fertile soil (where countless molds and bacteria grow and the nutrients are well-balanced). It seems to be good to ship after sufficient curing as it has a high degree of flour. In the case of direct sowing, ensure sufficient soil temperature (20°C or higher) before sowing.