愛知県豊橋市（JAとよはし, JAあいち経済連 ）
“Autumn is rich” and “Shuho” Aichi Prefecture’s “love; 愛” is said to have been added in front.
The shipment of “Jiro persimmon”, which is characterized by its square and flat shape, crunchy texture, and rich sweetness, has begun in Toyohashi City, Aichi Prefecture, which is the number one producer in Japan. According to JA Toyohashi, we can expect a big harvest this season. On October 14, 2022, at the JA’s collection and shipping area (Ishimaki Honcho, Toyohashi City), where persimmons harvested in the city are brought in, staff skillfully check persimmons that are transported on a conveyor belt for scratches and pests. According to JA Toyohashi, the fruit grew a lot this year due to moderate rainfall in September. The harvest is expected to reach 2,300 tons, 330 tons more than last year, without any noticeable damage from the typhoon. The peak shipping season is from late October to early November. It is planned to be shipped mainly to the Kanto and Kansai areas. 330 producers belong to the JA persimmon section, cultivating several kinds of persimmons. Jiro persimmon from Toyohashi accounts for 70% of the national share and supports the foundation of Japanese agriculture. On February 28, 2022, Mr. and Mrs. Suzuki, who are persimmon farmers living in Ishimaki, Toyohashi City, won the Minister of Agriculture, Forestry and Fisheries Award at the National Fruit Tree Technology and Management Contest. This competition honors advanced farmers who can serve as models for others in terms of fruit tree production technology and management. It seems that the couple, with their foresight, will provide support with a view to the future so that they can pass on the technology to the younger generation that will follow them. From the Ministry of Agriculture, Forestry and Fisheries registration, the name of the registered variety, “Aishuho”, the name of the variety at the time of application publication, application number 4680, application date, 1991/08/12, application publication date, registration number 3812, registration date Date 1994/03/02, Duration of breeder’s right 18 years, Expiration date of breeder’s right 2003/03/04, Name and address of breeder, Yasushi Toyoda (Ishimaki Honcho, Toyohashi City, Aichi Prefecture), Registered variety Breeder’s name: Yasushi Toyoda, Noriharu Suzuki and Takashi Ikai, Restrictions on export activities, Designated countries, No restrictions on production activities, Outline of plant characteristics of registered varieties in designated areas: This variety is a branch change of “Jiro Maekawa persimmon” The fruit shape is oblate, the size of the fruit is very large, and it is a little later than ‘Maekawa Jiro’ in the growing area (Toyohashi City, Aichi Prefecture), and slightly earlier than ‘Jiro’. It is a persimmon. The tree is slightly upright, medium-sized, moderately strong, medium-length growing branches, medium-thickness of branches, medium-thickness of branches, reddish-brown color of branches, large size of leaves, mature. The color of the upper surface of the leaves is olive green. The female flowers are slightly larger, and the male flowers are absent. The shape of the fruit and longitudinal section is flat, the shape of the fruit apex is slightly concave, the shape of the cross section is square, the oblique groove is clear and long, the side groove is 4 rows, the shape is shallow and unclear, and the bottom part There are a few wrinkles, no tortoiseshell pattern on the skin, a little more powder, the shape of the top surface is square, the shape of the side is concave, and the peduncle is medium in length and thick in thickness. The shape of the heart is thin in the center, the size of the fruit is very large (around 350 g), the color of the fruit is orange-red, the presence or absence of the fruit seat and the degree of stripe pattern is not generated, the whole shape of the base is wide at the base and shoulder flat. , large in size, parallel to the fruit. The color of the flesh is yellowish orange, the size of the brown spots is quite small, the density is coarse, the distribution is limited to the fruit apex, the flesh is dense, and the sweetness is slightly low (about 14 degrees sugar content). The number of seeds is 0-1, the shape is square, the thickness is rather thick, and the size is medium. The result is more or less, the maturity period is medium, and it is around November 5th in the breeding area, which is slightly later than “Maekawa Jiro persimmon”. Flowering is only female flowers, sweet and astringent is completely sweet, physiological fruit drop is a little, fruit apical cracking is high, and cleft is medium. Compared to ‘Maekawa Jiro persimmon’, ‘Jiro persimmon’ has larger leaves, larger fruit size, 4-row gutters, larger pods, and more clefts. It is said that it can be distinguished by its large size of leaves, large size of fruit, and many clefts. Cultivation of Jiro persimmons began in Toyohashi in the early 1910s year. A farmer in Onoda Town, Ishimaki, Toyohashi City, Shizuoka Prefecture Introduced 200 persimmon seedlings grown in Mori Town, Shuchi District and planting the trees was the beginning. First fruit in 1914. Toyohashi used to have a thriving sericulture industry, so much so that it was called the city of silkworms, but it declined with the changing times. It seems that the mulberry field gradually changed to a persimmon field because the location conditions blessed with a warm climate were suitable for cultivating persimmons. Initially, they produced many varieties, including Fuyu persimmon, but they settled on Jiro persimmon, which is resistant to diseases and does not require artificial pollination. New planting progressed from around 1917, and for the purpose of selling Cultivation is widely spread. In the early Showa period, a production union was formed. It seems that it has been woven and shipped to the Kanto market. Cultivation area increased after 1960. It was triggered by a large-scale persimmon orchard created by a prefectural pilot project. Currently, Toyohashi City is the largest producer of Jiro persimmons in Japan. As a characteristic of the production area, “Jiro persimmon” accounts for nearly 90% of all persimmons produced in Toyohashi. In addition, there are “Wase Nishimura persimmon” and “Fuyu persimmon”. Recently, the cultivation area of ‘Wase Nishimura persimmon’ has been decreasing, and ‘Soshu persimmon’ and ‘Aishuho persimmon’ are increasing. Aishuho persimmon was registered in 1994 as a large fruit variety of Jiro persimmon born in Aichi Prefecture. The fruit is very large and looks great. Sweet and delicious stomach. Because it is a relatively new breed, so it is rare, It is often given as a gift as a luxury big persimmon. It has been shipped since 2002 under the brand of Jiro persimmon. There is Greenhouse cultivation began in the 1975s, and shipments began about two months earlier than those grown outdoors. It is said that he started by planting a sapling he found by chance when he was working as a servant and took it home. The sapling grows and bears fruit, but it tastes bad. In 1869, a fire spread nearby and the persimmon tree burned, but the following year it seems to have sprouted from its roots. A few years later, when I tried it again, this time it was exceptionally delicious. After that, it seems that it came to be called Jiro persimmon after the name of the discoverer. Also, it seems that it was after the war that it came to be described as ‘Jiro persimmon’.
According to NARO, “Soshu persimmon” is an early maturing sweet persimmon grown by crossing “Izu persimmon” with “109-27 persimmon” (“Okitsu No. 2 persimmon” × “Okitsu No. 17 fruit tree”). The fruit matures at about the same time as “Wase Nishimura persimmon”, and has a good taste and a deep taste. The fruit shape is flat and easily disturbed, and the fruit weight is about 250 g. The flesh is slightly soft and dense, and has a good taste with a lot of juice. The sugar content is 14-15%. As a Wase variety, it has a good shelf life, and can last for about 12 days in the growing area (Akitsu Town, Higashi-Hiroshima City, Hiroshima Prefecture). There are almost no stale fruits, and some soiled fruits are produced, and it seems that most of them are caused by striations in the cultivation area. In addition, the vigor of the tree is moderate, and the tree shape is open. Male flowers do not grow. The flowering period of the female flowers is almost the same as that of ‘Izu persimmon’ and earlier than that of ‘Fuyu persimmon’. Epiphysis of female flowers is common. Both parthenocarpy and seed formation ability are not high, and there seems to be a tendency for early fruit drop. New shoots tend to grow secondary in June, Colletotrichum acutatum, Gloeosporium sp. Increases in the rainy season. At first, black circular lesions appear, which gradually spread to dark brown, become elliptical depressions, and appear to have vertical cracks. In fruit, young fruits are black and round from around the rainy season. In the coloring stage, the disease becomes active again, and at first small black spots appear, and then it seems that the lesions become circular or oval and slightly depressed. It seems that mucilage (mass of spores) of salmon food tends to form on new shoots and lesions of fruits after rainfall, etc. Also, when the petiole is infected, the upper part is blackish brown. The plant overwinters in lesions, buds, fallen leaves, etc. on the old canopy.From around the end of April, spores are formed on these. The spores are rainwater. It scatters with droplets of, reaches soft shoots and young fruits, and seems to invade and develop from the epidermis. Spores are formed on newly formed lesions, and secondary infection occurs one after another. If the temperature is 20 to 27°C and the humidity is high, a large amount of spores are formed, and the disease repeatedly develops on shoots and fruits. In particular, when there is a lot of rainfall in May and June, there are many diseases on young branches and young fruits, and when there is a lot of rainfall in September and October, the damage to the fruits is severe. There is a difference in the onset of the disease depending on the cultivar. Fuyu persimmon and Hiratanenashi persimmon are weak, Saijo persimmon and Jiro persimmon（A type of astringent persimmon with a square shape and no seeds. It is known by other names in various places, such as Niigata’s Hacchin, Yamagata’s Shonai persimmon, Sado’s Okesa persimmon, and Tanenashi.）are moderate, and Koshu Hyakume persimmon and Yotsumizo persimmon（Astringent persimmons grow wild from Shizuoka Prefecture to Kanagawa Prefecture. It is a special product of Nagaizumi Town, Sunto District, Shizuoka Prefecture.）are strong. In addition, it seems that it is likely to occur in poorly drained gardens and densely planted gardens with poor ventilation). 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. On March 28, 2022, JA Toyohashi of Toyohashi City held the “Jumbo Eggplant Contest” for the first time to compete for the weight and thickness of eggplants by variety and department in order to boost the cultivation of special eggplants. In the weight category, 615 grams of eggplant, which is equivalent to the usual five eggplants cultivated by Mrs. Suzuki, has won the championship. Kansuke Hakuto Peach (Wase Peach, which was registered as a variety in 1981 because of the branch of Aichi Hakuto Peach. It is slightly larger than “Aichi Hakuto Peach”, the skin is well colored, and the flesh is juicy and sweet. , And sold as “Kansuke peach”) and other peach producing areas, the shipment of wase varieties has started in the northern part of Toyohashi city. It is blessed with good weather this season, but it rains moderately, and it seems that the fruits are big and sweet. On June 22, 2022, the current chairman of the JA Toyohashi Peach Subcommittee, who harvested “Misaka Hakuto Peach”, said, “It’s plump and big, and the sugar content is 12 to 13 degrees, which is sweet and delicious. Say he’s talking proudly. Under the slogan of “making delicious peaches,” the group members are actively exchanging information with each other through cultivation classes, etc., and are working to improve cultivation techniques. It is expected to ship about 5,000 cases (5 kg per case) this season, and is scheduled to be shipped to Aichi prefecture, mainly in Nagoya. In Toyohashi City, you can buy peaches that have just been shipped at the direct sales office “Fruit Shop Yume-Sai Hall” attached to JA Toyohashi’s general collection and shipping area in Ishimakihon Town. It is very popular. It seems that the shipping time is until the beginning of August. Kansuke Yamamoto was born in August 1500 in Kamo Village, Mikawa (currently Kamo Town, Toyohashi City). At the age of 25, he climbed Mt. Koya in Kishu, incubated at Marishitendo, and then toured the countries. His journey covers a wide range of areas such as Shikoku, Sanyo, Sanin, Kyushu, Osaka, Kyoto, and Sakai. It is said that he became a vassal of Mouri and Amako at one time (the truth is unknown). The officer to Shingen of Kai’s tiger is estimated to be around 1543. He became a samurai in command of a troop of foot soldiers with a tipend 100 presence and orderly 25 people due to the Suwa attack from 1542 to 1544, but after various achievements, he later became a samurai general (esp. During the Sengoku) with 500 presences. You have been promoted to period). A Sengoku warrior who survived until October 18, 1561. It originated in India today and is cultivated in China around the 5th and 6th centuries. It was introduced to Japan around the 8th century. It was introduced to Europe in the 13th century and in North America in the 16th century, and it seems that it was not as important as other vegetables. Is it from a beautiful outline? In the Edo period, the technology to make the first eggplant in a little bit started. It seems that the shogunate issued a ban because it was bought and sold at such a high price. When it was introduced to Japan, it was called Kunlun Purple Gourd (Indian Purple Gourd). Cultivation begins under the name “Rangoku Eggplant” in the Shosoin document of the Nara period. It seems that it has reached the present with a semi-forced pry that it is converted from good taste in summer to “make” and “live” and is auspicious. The harvest time and season are from July to October. The decisive difference from the eggplants on the market is the green stems and calyx. It is a place where there are few seeds, the flesh is tight, and it does not easily crumble. It seems that there are 180 varieties of eggplant in Japan, probably because it has been cultivated in Japan for a long time. By the way, it is said that there are more than 1000 varieties in the world. In addition, all members of the JA Toyohashi Eggplant Subcommittee have been certified as “environmentally friendly farmer (as recognized by law)” by the prefecture, and are working hard to cultivate safe and secure eggplants. Procedures for farmers to use the Eco Agricultural Products Mark: As an eco-farmer, certified by the prefecture, Create an “eco-agricultural product mark use permission application” and submit it to the Agriculture and Forestry General Office. It seems that the application form is also available for printing from the website and for the Agriculture and Forestry General Office. Procedures for farmers’ groups to use the Eco Agricultural Products Mark: As an eco-agricultural promotion group, it is certified by the prefecture. Next, prepare an “eco-agriculture promotion group certification application” and submit it to the Agriculture and Forestry General Office. It seems that the application form is also available for printing from the website and for the Agriculture and Forestry General Office. Procedures for distributors to use the Eco Agricultural Products Mark: Create an “Eco Agricultural Products Mark Use Permission Application” and submit it to the Prefectural Production and Distribution Division. The application form is printed from the homepage and is also available at the Prefectural Production and Distribution Division. Mark creation after receiving permission to use the eco-agricultural product mark: Farmers and eco-agricultural promotion organizations or distributors who have received permission to use the eco-agricultural product mark create their own marks. In order to maintain the uniformity of the mark design and color, the prefecture distributes the design sheet free of charge along with the license. Obligations of those who have been licensed to use the Eco Agricultural Products Mark: Those who have been licensed to use the Eco Agricultural Products Mark must: Creation and storage of related documents such as signboard installation in fields or sales facilities, production / shipment records, subdivision records, and mark management records. Toyohashi City is recruiting farmers to participate in the matching program from September to October 2022. It seems that the target audience is farmers in the Toyohashi area, JA, agriculture-related business companies, local support organizations, and others who are interested in new ways of agriculture and solutions to their own agricultural problems. In addition, it seems that it will recruit startups from all over the country to solve the problems faced by farmers in the city. Under the title of “Creating Future Agriculture”, the city has started a demonstration development project “TOYOHASHI AGRI MEEETUP” through co-creation between startups, local farmers, and companies, aiming to create agricultural innovation. “Toyohashi City, Aichi Prefecture”, Born on August 1, 1906 as the 62nd city in Japan（Futagawa-juku Station (Toyohashi City, Aichi Prefecture)）. Although it is a region, the east borders Shizuoka Prefecture with the Yumihari Mountains as the border. Facing the Pacific Ocean to the south and Mikawa Bay to the west, it is blessed with abundant nature and a warm climate. The center is dotted with facilities such as the city hall, yoshida（Fumonji Temple (Toyohashi City) (Toyohashi City, Aichi Prefecture): Yoshida Shichifukujin）castle, and art museum. It seems that the shopping district is developing around Toyohashi Station. A tram (city tram) runs from the station front to the eastern part of the city, and is popular as a means for citizens. In the eastern part, Imou Bog, known as small Oze in the Tokai region, is located in the eastern hills. In the south, the farmland cultivated during postwar days bears abundant vegetables and boasts the highest agricultural output (gross agricultural production) in Japan. The Omotehama coast, which faces the Pacific Ocean, is known as the spawning ground for loggerheads（Caretta caretta (Linnaeus, 1758): Widely distributed in the world ocean. The coastlines of Japan’s Honshu, Shikoku, Kyushu, and Okinawa are attracting attention as the only spawning grounds in the North Pacific Ocean. The body color is brown on the back, pale yellow on the abdomen, and the head is large.）. Mt. Ishimaki rises in the north, and many are hilly areas. A region where fruit trees such as jiro persimmon, which is famous for “Ishimaki”, strawberries, peaches, and grapes are cultivated. Beautiful flower irises（Acorus calamus var. angustatus: sweet flag）bloom in early summer at the northernmost tip. January 4: Toyohashi Flower Festival (Toyohashi City). Aichi Prefecture’s cabbage production in 2016 was the second highest in Japan. Above all, the area from Toyohashi City to Atsumi Peninsula is positioned as a major production area. Efforts of Mr. Koshiro Sugiura, who was the head of the vegetable shipping union in Takashi Village, Atsumi District (currently Toyohashi City) in 1930. Thanks to his efforts, the excellent variety “Koshi Kanran（Cabbage）” was born. After that, it will gradually be cultivated in neighboring Okubo, Tahara Town and Akabane Town. It is said that this area has become a production area that supplies large consumption areas in the east and west. In 1966, winter cabbage became a designated production area of the country, and actively worked on improving cultivation techniques. In 1968, Toyogawa irrigation water was introduced, and the production volume increased dramatically. It grows well in warm and abundant sunshine, and is characterized by good taste and freshness. The cultivated area at that time was about 1100 ha in the fall and winter, and about 500 ha in the spring and summer. Expansion of scale and anniversary of cultivation progress, acreage is on the rise. It is roughly divided into four types according to the time of year, and the main products are winter (cold ball) and gold sour (spring type), which are shipped in the fall and winter. In winter, the leaves are flat with few wrinkles, and the leaves are hard and chewy. It is used for cooking because it does not easily crumble even when cooked. Gold sour (named in Toyohashi: spring) is often used for raw food such as julienne because the leaves are wrinkled and round in shape and the leaves are soft. In recent years, sorghum（green manure: High production is expected and germination is good. Moreover, the seed price is cheaper than Crotalaria（Juncea）. It tends to be relatively easy to use because it is relatively responsive to the acidity of the soil.）has been used to improve drainage and fertility. It’s said that there is a border in Toyohashi City, Aichi Prefecture, that divides the two different ways of cooking sukiyaki between the Kanto and Kansai regions. 国指定 : 重要文化財 – 東観音寺多宝塔（Myoshin-ji School of the Rinzai Sect-行基） – 小松原-1907年5月27, 豊橋ハリストス正教会 聖使徒福音記者マトフェイ聖堂 – 八町通-2008年6月9日, 豊橋公会堂 – 1998年9月2日, etc. A long time ago, Ushikawa people（Pleistocene）lived 50,000 to 80,000 years ago. May 1957 at the limestone quarry in Ushikawa town-Discovered some of the human humerus. It is considered to be the oldest fossil hominid found in Japan. In the 600s, the “ear” country changed to Mikawa. “Perilla”, It is an annual plant of Lamiaceae and resembles Green shiso; Japanese basil. Perfect for health, the Jomon people were processed into cookies. “Kuruma shrine tumulus（Ueta Town）” : Prefectural designation (registration) 1959, Kofun period : CAR shrine, A 42 m-long front-rear burial mound located on the river terrace along the left bank of the Umeda River in the southern part of the city. In September 1885, when the rear circle was flattened for the renovation of the main shrine, three copper bell apricot leaves, one glass magatama, 33 jasper tube balls, one iron sword, and one Sue pottery bottle were found. It is estimated that the main body of the mound where the relics were excavated is a horizontal hole type stone chamber, but the details are unknown because the main shrine is built on the flattened surface. Of the excavated items, two of the harness decorations, Suzu Kyouha, are complete products, one is crushed but the bell part remains, and all three are three bells with bells on the tip and both sides. It seems that you can see that it was an apricot leaf. This Suzu Kyouha is rarely excavated and is the only obvious example of an excavated tumulus in the prefecture. It is a relatively old harness and is chronologically edited from the latter half of the 5th century to the first half of the 6th century even in the latter part of the Kofun period. In addition, glass magatama is also rare and has a red color. Since these have been stored at the car shrine without being dissipated from the time they were excavated, they are designated collectively. The front part of the mound remains well, the front part is 14 m wide, 24 m long, 2.8 m high, and the diameter of the rear circle is 18 m. “Ueta Town” : Our association consists of a total of 28 members and 10 designated suppliers, centered on Higashi Mikawa, in the Toyohashi area (15 people), the Toyokawa area (1 person), the Atsumi area (9 people), and outside the area (3 people). In addition, all of us members who handle agricultural products in the production area will provide information on consumers’ understanding of food and the safety and security of food. And we are making efforts to ensure a stable supply of fresh local vegetables and fruits that we love. Tower of Peac: In memory of the war dead and the victims of air raids who believed in the victory and prosperity of their homeland and dedicated their precious lives, praying for permanent peace in the world, and praying for peace so as not to repeat the tragedy of the war again, 1965 As a project to commemorate the 20th anniversary of the end of the war in September, the Toyohashi City Peace Tower Construction Support Group was organized and built with the cooperation of the general public. “Taishu persimmon” was developed in 1977 at the Akitsu Branch of the Fruit Tree Experiment Station (grape and persimmon research base) (Higashi-Hiroshima City, Hiroshima Prefecture). It is said to be a sweet persimmon cultivar bred by crossing persimmons (“Okugosho persimmon” × “Hanagosho persimmon”). Since 1989, it has been registered under the systematic name of “Akitsu No. 10 persimmon” and in 1994 as “Kaki Norin No. 7” and has been published. In the following year, 1995, it was registered as ‘Taishu’ based on the seed and seedling law from the former name registration variety. It is a sweet persimmon with very large fruits that can be expected to be harvested around the same time as the Wase Matsumoto Fuyu persimmon. Those with “stripes” tend to have a higher sugar content. Also, according to NARO, it is expected to spread widely in sweet persimmon production areas. It can be cultivated west of Chiba Prefecture on the Pacific Ocean side, and west of Niigata Prefecture on the Sea of Japan side, but it seems that it may remain astringent in cold highlands where the temperature does not rise sufficiently in summer. There were 349 producers in the JA Toyohashi Persimmon Group in 2020, of which 348 farmers were producing Jiro persimmons. In addition, Nishimura persimmons, Soshu persimmons, Aishuho persimmons, Fuyu persimmons, and Yoho persimmons（Application number (Application date) Publication date Registration number (Date of Registration) Duration of Breeder’s Rights, 3819 (31 March 1990), 1 January 1900, 2888 (November 19, 1991), 18 years
(Expiration date: November 20, 2009) Crossing combination old strain name Fuyu persimmon × Jiro persimmon, crossing year: 1967 Kaki Akitsu No. 6. It is a completely sweet persimmon, and requires high temperatures in summer and autumn to naturally remove astringency. Agriculture and forestry certified variety (former name registered variety), registration number: Kaki Norin No. 4. Moderate vigor, many female flowers, and low early and late fruit drop, resulting in high productivity. Appearance is good because there is little contamination. When the seeds are formed, a minute crack occurs at the apex of the fruit, and it seems that it tends to turn black from there. Due to the high parthenocarpy, seedless cultivation seems to be desirable to prevent blackening of the fruit apex. The sugar content of the fruit is about 16-17%, and the flesh is a little hard, but when it is fully ripe, the juice will increase and the taste will improve.）are also produced, but 198 ha (88%) of the total production area of 226 ha is Jiro persimmon farms. It seems that Toyohashi’s Jiro persimmon is still the main product of persimmon farmers. The Jiro persimmon brand of Toyohashi was created as a result of the pioneering persimmon farmer’s long-term promotion in the Kanto market and the accumulation of tasting events at the sales floor. Farmers in Toyohashi, such as those who were engaged in sericulture, seem to have changed to persimmon farmers in the 1955s when the economy deteriorated. Originally, Wase Jiro persimmon, which can be harvested from mid-October, spread around Toyohashi as a branch change (breed improvement) variety of normal Jiro persimmon that can be harvested around November in Mori Town, Shuchi District, Shizuoka Prefecture. I hear. At that time, persimmons from Gifu prefecture were shipped to the Nagoya market in Aichi prefecture, and persimmons from Nara and Wakayama prefectures were shipped to the Kansai market. Therefore, Toyohashi persimmon farmers aimed at the Kanto market, and farmers in Toyohashi City, Toyokawa City, and Shinshiro City jointly formed the Higashi Mikawa Fruit Tree Association, and jointly built fruit and vegetable farms in Toyohashi City and Shinshiro City to ship. In this way, it seems that even before the Higashi Mikawa Fruit Farm was established, individual farmers spared no effort in shipping persimmons from Toyohashi Station by JR Freight. Jiro persimmon seems to be the reason why the market trusted it because there were few fruits in the Kanto market. Furthermore, after the establishment of the Higashi Mikawa Fruit Tree Association, it seems that Toyohashi’s Jiro persimmon has become a brand because it succeeded in arranging a certain amount as a production area. However, it has become difficult for the Higashi Mikawa Fruit Tree Association to operate with only farmers, and it seems that 17 years ago, the fruit and vegetable farm in Shinshiro City was transferred to JA Aichi Higashi, and the fruit and vegetable farm in Toyohashi City to JA Toyohashi. Good persimmons contain more ascorbic acid than citrus fruits. This C6H8O6 (discovered in 1753 by James Lind (1716-1794), a British naval doctor, as a preventive factor for scurvy) and tannin excrete alcohol in the blood, and the diuretic action of abundant potassium helps to sober up. It is expected to have a great effect on hangovers because it promotes. In addition, sibol, a type of tannin contained in persimmons, has the effect of strengthening blood vessels and lowering blood pressure. I forgot to mention that Jiro persimmon cultivation has a long history. It borders on Shizuoka Prefecture to the east. It is located in the southern part of Yana District, and the name of the village comes from Mt. Ishimaki, which has an altitude of 358 m. The summit of Mt. Ishimaki is made up of huge limestone rocks, and the Ishinomakiyama limestone plant community around the summit is designated as a national natural monument. It looks like one side. As a mountain that can be easily climbed, it is popular among people of all ages, so it is worth paying attention to.
300-400 g per fruit of a full sweet persimmon. A variety discovered in Aichi Prefecture as a branch change of “Jiro Maekawa persimmon”. The fruit is large and crunchy, and the flesh is sweet. It is characterized by its natural astringency and sweetness when ripe. “Jiro Maekawa persimmon”, which is a traditional fruit of Mie Prefecture and originated in Taki Town, Taki District, is known as the highest quality sweet persimmon. It seems that in 1957, the producer, Tadaichi（Yuiitsu）Maekawa, discovered a branch that ripened particularly early in the Jiro persimmon in his garden. He named it ‘Maekawa Jiro persimmon’. Since then, it has been cultivated all over the country. The quality is characterized by the fact that the meat is a little hard and has a good texture, so that it is said that “Jiro persimmons are eaten with your teeth.”
In the past, persimmon farmers were successful even on a small scale because the unit price was high. It seems that capital investment is essential to expand the scale. Greenhouse cultivation, in particular, is not expensive compared to the unit cost, so there used to be about 10 greenhouse farmers in Toyohashi, but now there are only about five. Also, it seems that the persimmon production environment is changing. Jiro persimmon has the characteristic that it is difficult to color unless there is a temperature difference, but it seems that the production environment for persimmons has deteriorated due to recent climate change. In addition, I hear that open-field cultivation has a big problem of wildlife damage such as crows, deer, wild boars, and captives. The surrounding environment of the farm has also changed, and it seems that houses have been built around the farm, making it impossible to disinfect. Street lights also seem to attract pests. It would be nice if there were only fruit trees around, but in Toyohashi, where urbanization has progressed, it seems that it is difficult to think of starting a farm as a new persimmon farmer. The successor issue also seems to be a problem. It seems that there are only a few young persimmon farmers under the age of 50. Since the unit price of persimmons has not risen, there are many farmers with little income, and the number of producers seems to be decreasing. Skilled farmers argue that the only way to protect the Jiro persimmon brand of Toyohashi is for a small number of young people to go. It seems that people who make good things, such as how to make, how to fertilize, and how to disinfect, are different. In an era where we aim to sell good products at a high price, research into production methods seems to be essential. Despite these issues, in order to preserve tradition, JA Toyohashi currently holds cram schools and lectures for new farmers and retired farmers (retired farmers) who are expected to be new leaders.
Blessed with abundant water from the Toyokawa River and a mild climate, Toyohashi has a very active agriculture industry. A wide variety of crops such as outdoor vegetables, fruit trees, horticultural crops, and rice are cultivated. Livestock such as quail farming, which boasts the largest number of chickens in Japan, pig farming, and poultry farming, is also popular. It is a production area that boasts the amount. In addition, import liberalization of agricultural products (Agricultural Product Liberalization and Agricultural Policy: On October 5, 2015, the Trans-Pacific Partnership Agreement was negotiated in principle. A huge economic zone will be created that shares the rules. In Japan, while there are voices who expect a positive impact on the Japanese economy, there are voices of farmers who are concerned about the impact of increased imports of agricultural products. Import liberalization of agricultural products in Japan: Postwar food shortages and agricultural product imports. Agricultural land reform, implemented as a measure to democratize rural areas, contributed to the stabilization of agricultural production. Unable to overcome critical food shortages, food aid and imports from the United States provide the necessary food. Food imports were carried out using aid funds from the United States (Garioa funds, etc.), but trade exchange control policies were controlled by GHQ, and tax exemption measures were taken for food imports. However, liberalized items are subject to low tariffs, and agricultural protection items are subject to price policies and import restrictions. It will affect the construction of the trading system. In the 1950s, food shortages began to ease, but the U.S. side intended to dispose of surplus agricultural products, while the Japanese side intended to utilize the counter-funds for industrial investment. Reintegration into the international community and its aftermath tariff rates are being improved in preparation for GATT membership, but GHQ consistently insists on tax exemption for staple foods. Against the background of post-war food shortages, it was decided to carry out large-scale reclamation projects in order to increase food production and find jobs for veterans, according to the Emergency Reclamation Project Implementation Guidelines (approved by the Cabinet on November 9, 1945). The Government Fund for Relief of the Occupied Areas by the United States after World War II, the Supreme Commander for the Allied Forces, and the General Headquarters of the Supreme Commander of the Allied Forces, are required to accumulate as funds in return for the sale of food purchased with financial assistance, and the use thereof is limited by the United States.) In order to deal with problems such as the aging of farmers and the difficulty of finding successors, we are working to strengthen agricultural organizations and production / distribution bases, brand agricultural products, improve the rural environment, and develop leading farmers and agricultural successors.