2007, Yawatahama City Fisheries Promotion Basic Plan: Decrease in the number of fishermen and decrease in fisheries resources in fishing grounds due to deterioration of the fisheries management environment, such as sluggish fish prices and soaring fuel oil and feed prices. In order to promote the fisheries in the future, we have formulated guidelines that show the future direction and specific measures. The goals are to secure and train fishery successors, to modernize the fish market, and to increase the consumption of local fishery products. Taking into account the period during which it will be displayed, it will be 10 years from 2011 to 2020, including the year of its formulation.

富士柿

【種類】

Diospyros kaki ‘Fuji’

【生産地】

愛媛県八幡浜市

【名前の由来】

Cultivation began in 1928, the year commemorating Emperor Showa’s accession to the throne, and the persimmon is characterized by its divine red color and sweetness, and is said to have been named after its shape resembling Mt. Fuji.

【主な特徴】

Excerpt from the Yawatahama Regional Agricultural Development Office and Production Area Strategy Promotion Office. Year-round multi-drip irrigation simultaneous fertilization method cultivation using southern reserve water fertilization method) was started. It has been attracting attention as a technology for high-quality and stable production, but it seems that it was only introduced in some areas because it requires a water source. However, from this fiscal year, in the Maana district, a large-scale Marudori facility using southern reserve water has been introduced and started operation by utilizing the farmland cultivation improvement project (national government). This Marudori facility is currently 10.8 ha, and it seems that he plans to eventually expand to more than 30 ha due to maintenance work. The Regional Agricultural Development Office seems to provide cultivation guidance using manuals created in cooperation with JA. In the orchard that started operation in 2023, in order to demonstrate the effect of Marudori, it seems that they are actively applying brackish water and liquid fertilizer and collecting fine roots directly under the drip. If the basic management is properly carried out and the tree body is suitable for Marudori cultivation, the yield will increase and stable production will be possible year after year. Since there is a limit to the amount of water intake, etc. in cultivation using the southern reserve water, it seems that the cultivation manual will be reviewed in cooperation with JA, etc., so that cultivation management can be performed more effectively based on the operation results. On November 7, 2022, the first auction of Wase Unshu mandarin oranges from JA Nishiuwa was held early in the morning at Ota Market in Tokyo. In Yawatahama City, Ehime Prefecture, one of Japan’s leading mandarin orange producing areas, there are 20 markets nationwide, including the market in Tokyo. The average unit price (rough estimate) per 1 kg is 332 japanese yen (price without tax). Although the price has dropped by 3 japanese yen from last year, which was the highest since the establishment of JA, the JA seems to have said, “In an unstable economic environment, we were able to maintain the same level as the unit price, which has been trending high in recent years.” Also, according to JA, this season’s high temperature and low rainfall have resulted in a high sugar content, and rain from late October onwards has removed the sourness and produced a well-balanced fruit. Yawatahama City is located at the base of the Sadamisaki Peninsula at the western end of Ehime Prefecture, facing Kyushu across the Bungo Water Service (Uwa Sea), and is a port town that boasts one of the largest catches in Shikoku. Taking advantage of the warm climate and the terraced fields, citrus cultivation is flourishing, with brands such as “Hinomaru”, “Maana”, “Kawakami” and “Mitsuru” known throughout the country and Beni Madonna mandarin oranges. The Kuniki / Ujina district in Yawatahama City is the only area in Japan that produces “Fujigaki”. Today, however, this area is also aging and depopulated, and the lack of successors has led to an increase in abandoned farms and outsourced farmers. It seems that the current situation is that more and more farmers are switching to branded citrus. Fujigaki is famous as a persimmon that was born by chance in Yawatahama, Ehime Prefecture. Its distinctive feature is its appearance, which is the origin of its name. The tip of the mountain rises like a mountain and is the largest in Japan, just like Mt. Fuji. It has a refreshing and elegant sweetness, and the flesh is delicate and has a very smooth texture. Since it is an astringent persimmon, it cannot be eaten freshly picked, but it seems to be shipped after removing the astringency with alcohol. I refer to Shimane Prefectural Agricultural Technology Center (Ashiwatari Town, Izumo City), but when sweet persimmon matures, the tannins that give it an astringent taste naturally become insoluble and the astringent taste disappears, but Saijo persimmons and other persimmons mature. However, tannins do not become insoluble unless they become ripe persimmons. For this reason, dry ice is put in a polyethylene bag together with the fruit to remove astringency when packing the shipped fruit into boxes after sorting. However, since dry ice, which easily sublimates, is handled during packaging, the complexity of the process seems to be a problem. Therefore, in order to improve the labor of removing astringency, quality, and shelf life, the CTSD (constant temperature short-term removal using carbon dioxide gas) method, which removes astringency from a large amount of fruit at once, and the low-temperature removal method, which performs storage and removal of astringency at the same time, are proposed. Practical application of methods, etc. is under consideration. Also, when removing a small amount of astringency at home, it seems that there are methods such as removing hot water or using alcohol such as distilled spirits. In removing astringency using alcohol, 15 kg of persimmon fruit is sprayed with about 150 cc of 38% alcohol and sealed to remove astringency. After removal of astringency, the fruit has a good taste, but it softens more quickly and does not keep well. Deastringency is removed using about 90g of powdered alcohol per 5 kg of fruit. It is said that it has a good shelf life, so it is expected to be put into practical use together with improved taste. It takes longer to remove the astringency than dry ice, and if the temperature is low, it will take even longer to remove the astringency. Hot water deastringency is a method of removing astringency by immersing the fruit in hot water at 38-40°C for about 15 hours. Although the astringency removal time is short, it seems that it is not suitable for sale because of the high temperature and humidity, and the quality deterioration after the astringency removal is remarkable. Fuji persimmon is a rich and large-fruited variant of the 1927 Hachiya persimmon. In the same JA jurisdiction, it won the Ministry of Agriculture, Forestry and Fisheries Minister’s Award in 2003. At the beginning of the 20th century, more persimmons than mandarin oranges were produced in Ehime Prefecture. It seems that more effort was put into the production of mandarin oranges than the production of persimmons. Common persimmons weigh between 250 g and 350 g per piece, but Fujigaki produced in Kunigi, Yawatahama City averages about 500 g, with large ones weighing between 700 g and 800 g, and weighing up to 1 kg. Known as the largest persimmon in Japan, it is characterized by its deep red color and sweetness, and is traded as a luxury persimmon and gift item. Kunigi is a producer of persimmons, and in 1928, in commemoration of Emperor Showa’s accession to the throne, agricultural associations (national, prefectural, county, and town / village agricultural organizations were established. Ehime Prefecture Agricultural Association was established in 1896). , Saburoemon INOE receives a persimmon sapling. After a few years, the persimmon fruit grew, and it seems that they decided to try cultivating it because it was big. So it came to be called “Saburoemon-gaki” or “Emongaki”, and it seems that my grandfather was also called “Kakiemon”. Around 1955, it seems to have been named “Fujigaki” because it looks like Mt.Fuji. Also, in the 1955s, the price of mandarin oranges was so good that many farmers who tried to cut persimmon trees and plant mandarin oranges were scolded by their relatives and continued to cultivate persimmons. However, the result seems to have been better. Around 1965, Yoma started producing mandarin oranges and sweet (variety of) Watson pomelo in addition to persimmons. It seems that it spread in the Kunigi area from the late 1965s to the 1975s. Until then, it was a production area of leaf tobacco, but it seems that the conversion to persimmon was done at the time when profits were gradually decreasing. Nowadays, there are almost no farmers who specialize in persimmons, and there seems to be a tendency for many farmers to grow both persimmons and citrus fruits such as middle evening citrus. As for the economic aspect of the persimmon production area, it seems that the price was stable, so the income of the farmers was obtained and spread to the neighborhood. Also, tangerines are good in the 1955s. It seems that they planted it because of this, but because the soil around here was too fertile, the trees were too fat, the fruits grew too big and didn’t get any color, and they couldn’t harvest good-tasting mandarin oranges. There are two remaining Fuji persimmon trees in one farm, and they seem to have grafted the branches of these trees and divided them into neighboring areas. Since a large number of seedlings are needed, it seems that they spread the method of bringing only scions (the buds and branches to be grafted onto the rootstock) to a nursery shop, having them grow for one year, and then returning them. In the 1955s, a neighboring farmer took the buds and planted them on the persimmon seedlings. It takes two or three years for the persimmon to sprout and grow. After picking wild persimmons, sowing persimmon seeds, and waiting until the seeds sprout and can be grafted before grafting, it seems to take four or five years. Persimmons are said to last 8 years, but persimmons can be grown in as little as three years, so it doesn’t take that long. However, if you want to harvest a certain amount, it will still take about 8 years. Fuji persimmons are cultivated only in Yawatahama City in Japan. The reason why there are differences in the amount of production and shipping depending on the region is that persimmons have damaged or soiled fruits, and it seems that those that do not meet the sorting standards of the sorting house cannot be shipped outside the prefecture. It seems that those below the sorting standards are sold in the local market and consumed. Cultivation work seems to include pruning work in January and February. Trees are cut down to control overgrowth. I don’t have much work in April, so I mainly manage the garden, such as mowing the grass. In May and June, we mainly manage the garden, such as weeding, fertilization, and disinfection. Fertilizer now tends to be the same as mandarin oranges, but it seems that until a while ago it was different from mandarin oranges. It seems that the amount of N2 and H3PO4 was slightly different, but it costs more. It seems that disinfection and prevention will be done about once every 20th to 25th until October. The machine has an engine that spins a fan and moves around the park while spraying the persimmon trees with antiseptic solution. It seems that the tire is hung on the edge of the cliff and the medicine is sprayed at an angle of about 200 degrees. Fruit thinning is carried out from late June to August. The buds that remain after pruning are called the mother branch, which bears fruit. There are three or four fruits on one branch, but it seems to be the work of selecting the well-shaped fruits and making them into one. In August, the orchard is managed while finishing the fruit picking. In September, spread silver mulch. It seems that they pay attention to the risks in cultivation, how to reduce spoiled fruits, and how to increase the quality rate in production. Silver mulch is also used for mandarin orange cultivation, but a sheet like silver paper is put on the garden and light is applied to the persimmon from below. As a result, the temperature inside the park rises and the environmental conditions improve. When silver mulching was not done, good crops were close to 60%, but as soon as silver mulching was applied, excellent crops and excellent crops became 60%. Fujigaki doesn’t seem to have Wase or Okute. Harvest from brightly colored ones. Persimmons don’t seem to wear as they can’t be harvested in large quantities in one place. When it’s time to pick the fruit that has turned color, pick one here, one here, and so on, going around the trees in order. The persimmon trees are tall, so it seems that there are unexpectedly many injuries when picking persimmons on a stepladder. It seems that I have to walk around the field with a stepladder again. So now, I use a high-altitude harvesting stick that can be harvested by attaching a bag to the end of a long bamboo stick, putting the persimmon fruit in the bag and turning it around. You can pick fruit from high places without getting on a stepladder, and bamboo sticks are light, so it seems to increase efficiency. It seems that there are many farmers who are doing this kind of ingenuity now. In the 1955s, persimmons were harvested from trees in a halberd (woven straw container) or in a square bamboo basket, and a balance pole was used to carry them home. It seems that the bamboo basket was one or two times larger than the container. It seems that the bamboo basket was tied with a string and carried back and forth. There is not much difference between the Showa period and the present day in terms of removing the astringency from persimmons. Currently, the agricultural cooperative removes the astringency, but until 1982, it seems that each farmer removed the astringency. In the old days, persimmons were put in large barrels and distilled spirits were poured over them. After that, he began to put the fruit in a tea box, and then he made a room, put dozens of boxes containing the persimmon fruit, and added alcohol to remove the astringency. Currently, the agricultural cooperative has a deastringent device that can hold hundreds of containers. Spray with alcohol to remove astringency. This method was started by our union. With advice from Ehime Prefecture’s Industrial Research Institute (currently the Industrial Technology Research Institute), it seems that in the end the technology was developed on their own. We, the cooperative members, want to make the astringency removing device of the agricultural cooperative. It seems to be a device made by the manufacturer. When selling persimmons, it is sold with the fact that alcohol is removed from astringency. Most of the other production areas are carbon dioxide deastringent. Persimmon flavor seems to be different between alcohol and carbon dioxide. Carbon dioxide removal is better for longevity, but alcohol removal seems to give the persimmons a sweeter, milder flavor. Fuji persimmon does not have a high sugar content to begin with, so it is said that it is better to leave the sweetness. It is said to remove the astringency, but it is not actually removed. It seems that it is a problem of insoluble tannins and soluble tannins, just by preventing things that melt when put in the mouth from dissolving due to chemical changes caused by alcohol. Water-soluble tannins melt in your mouth and give you a bitter taste. As sweet persimmons ripen, the water-soluble tannins become insoluble, and you won’t feel astringency when you eat them. This seems to be the reason why even sweet persimmons taste astringent when eaten before they are fully ripe. You may also see sesame-like black dots, which are tannins that have turned insoluble. As for fruit selection, Fuji persimmons are classified into four ranks according to the selection criteria: excellent product, excellent product, good product, and good product. This seems to be determined by the persimmon’s dirtiness, shape and sugar content. There is a persimmon called tainted persimmon, which is a persimmon whose pericarp is dirty and blackened or has broken lines. It has a table of standards for staining results, and it seems that it is decided that this is good and this is not good. It seems that shipping is decided by looking at the table. Also, there seems to be a ranking according to size. There are usually four stages: 4L, 3L, 2L, and L. In addition, extra-large persimmons are ranked as 6L. This seems to be determined by weight. It seems to be ranked in roughly 50 g units. In the past, fruit was sorted according to size, appearance, appearance, and weight. Persimmons are shipped in cardboard boxes. Produced persimmons are shipped to agricultural cooperatives, which apparently ship them to the Kanto region, Kansai region (Osaka and Kobe), and the Kyushu region. From that time, it seems that it has not been sent to the Chugoku region. There was no railroad transportation, and it seems that there was a time when it was shipped to Kyushu on a ship. Until 1980, when the local Kamiyama Higashi Production and Shipment Association was established, it seems that there were many cases where they were brought to the port and loaded onto a ship to be transported to Beppu, Oita Prefecture. After that, the agricultural cooperative began to handle it, and it became truck transportation. Unqualified products (things that do not meet the standards in terms of appearance or quality) are processed at home to remove astringency and shipped to the local fruit and vegetable market. Fujigaki is more like a product that you put one in a basket of fruit. The price is too high to sell one. When it was the most expensive in Tokyo, it seems that one piece was around 800 japanese yen to 1,000 japanese yen. On average, one piece costs about 200 to 300 japanese yen. In addition, it is sold as a high-class fruit. Even if it is a persimmon, it is not a persimmon. It seems that there is now. “Yawatahama City” : The coastline forms a rias coastline（A submergent coastline with a complex narrow bay.）. Scenic landscape. City flower: Narcissus L. (1753)（Narcissus tazetta bulb）, It grows naturally in the mountains throughout the city, and the fragrance and appearance of the flowers symbolize the city. The place name is from the Yoro era (717-724), and it is said that the origin is that Hachiman Ogami（From samurai families nationwide, such as Seiwa Genji and Kanmu Taira, the god of luck (the god of martial arts) “Yumiya Hachiman”）was erected on the beach of this place. The district was based on the delta area of the Senjo River that runs through the center, and reclamation work was already carried out during the Tensho era (1573-1592). Since then, the city has been expanded from sea to sea due to repeated landfills. Goby（Gobioidei）cultivation and shipping industry have been active in the former Honai area since the Edo period.In the Meiji era, commerce and industry such as mining, shipping, and spinning developed under the new government’s policy of promoting the breeding industry. “The development of the wholesale market for marine products and the expansion of production of mandarin oranges and other citrus fruits”. After World War II, the fishing industry developed dramatically and is famous as a base for the trawl fishery. After that, while expanding the facility as a connecting port connecting Kyushu and Shikoku, the production of citrus fruits, mainly mandarin oranges, will become the main crop of the city. In the latter half of the 1970s, the fish market facilities in Okishinden were improved and it became a popular marine product distribution base. From 1980, the Nanyo Water Supply Authority started supplying water supply, and the water shortage in summer was alleviated. On March 28, 2005, the former Yawatahama City and the former Honai Town will be added to create a new Yawatahama City. “Ikata Town, Nishiuwa District” : Located on the Sadamisaki Peninsula, the westernmost tip of Shikoku. The Uwa Sea side in the south forms a coast with gentle white sand, and the Seto Inland Sea side in the north forms a ria coast. People’s lives are alive in beautiful nature. Known as a hometown blessed with a warm oceanic climate with an annual average temperature of 16 ° C. In order to inherit and nurture this hometown full of warm humanity and pass it on to tomorrow, each of us strives to create a city full of vitality and moisture. The towns of Nishiuwa District (Ikata, Seto, Misaki) merged on April 1, 2005. It is famous as a city of primary industries, mainly agriculture and fisheries. Mandarin oranges and other sweet potatoes are cultivated in terraced fields of masonry inherited from predecessors on steep lands and fields carved out on steep mountain slopes. Lively fish such as horse mackerel and mackerel are landed throughout the year. In the Uwakai, it is said that “dried young sardines fishing” by drift nets is actively carried out. etc. “Seiyo City, Ehime Prefecture” : Located in the southern part of the prefecture. Beautiful mountains covered with lush greenery and the deep blue sea are eye-catching. It is famous as a city with a variety of nature in the vast land. In Old town, industry and human exchange have been actively carried out while sharing the soil of culture. It is a geographically blessed area from 0m to 1400 m above sea level, with a total area of 514.34 km2. Forests account for 75% of the total. It has a vast area even in the prefecture, and it ranges from traditional cultural characteristics to industrial characteristics in proportion to the area. I admire the unique and diverse culture. Many cultural heritages such as historic buildings and burial mounds remain in each region. Folk performing arts and traditional events are preserved and handed down. The place name “Mikame” is a tradition that was put in the dust for fear of the drum and sword launched the morning after the storm, and the three bottles. In Agriculture, citrus management that utilizes the warm climate of the coast is flourishing. Paddy farming in mountainous basins, livestock and vegetables in mountainous areas. Wetland rice: Early cultivation is said to account for about 60%, mainly for very early varieties such as “Koshihikari rice”. Direct sowing of rice on flooded paddy field is cultivated in about 10 ha. The method of cultivating coated seeds by directly sowing them in paddy fields is used. Since no seedlings or rice planting work is carried out, significant labor saving and production cost reduction are expected. There are groups that practice pepper mulch, cloth mulch, and duck（Anas platyrhynchos var.domesticus）cultivation to create rice that is safe and environmentally friendly. One of the prefecture’s leading soybean producing areas in terms of acreage and output. It is also one of the few wheat producing areas, and boasts the largest acreage by city and town in the prefecture. Forestry: Making mountains so that proprietary and local residents can cut, carry out, and ship their own trees and continue to earn income. Focusing on selective cutting, it is environmentally friendly and uses the minimum number of machines: Self-cutting type. It seems that you will learn that making a living from agriculture alone is not an easy task. In the jurisdiction, the cultivation rate is about 20.2 out of the total area of 26 km2. The citrus sector is extremely high, with fruit trees cultivated in 95.8% of all cultivated land. A citrus area centered on the coast of Yawatahawa: It is famous nationwide as a brand producing area of Satsuma mandarin orange and leads the open-air mandarin in Japan. In the hilly and mountainous areas, joint shipment of Fuji persimmons will begin in the 1955’s. It is said that a 65 ha production area is currently formed. Midnight citrus is cultivated in the mountainous areas of the Honai area. In recent years, we have also been focusing on institutional cultivation of “Dekopon orange and Setoka orange.” Institutionalization was introduced early in Ikata. The production of greenhouse mandarin oranges and facility late citrus is thriving. Kiyomi Tangor in Misaki area and New Summer Orange in the Mikame district of Seiyo City takes advantage of the frost-free conditions. These are being emphasized as local specialties. In addition, deciduous fruit trees such as kiwifruit, loquat, and pears are also actively cultivated. “Kiyomi orange”, It is a small green tree of rutaceae citrus and is also called Kiyomi orange or Kiyomi tangor. Okitsu Fruit Tree Res. Stn. “Wase Miyagawa mandarin orange” and “Torobita orange” oranges are crossed and cultivated-1949. Registration number: Tangor Norin No. 1 Registration date: June 29, 1979: Old systematic name, Citrus Okitsu No.21 mandarin orange. The cold resistance of the tree is relatively strong. However, if the peel is exposed to low temperatures, there is a risk of cold damage. Therefore, a warm winter area is desirable. The flesh is dark orange, soft and juicy, with an orange scent. Maturity is in mid-March and late varieties. I have introduced various varieties so far, but most of them are born from ‘kiyomi mandarin orange.’ It has the property of “single embryo”, which is hard to find in citrus fruits. A new variety that is different from the parent is never found under natural conditions. Most of the new varieties currently available, it was created by crossing an independent administrative institution and a prefectural test site. Usually for producing new varieties of crops, pollinate pollen（Mating）of a different variety from Mother. The resulting fruits are hybrids of Both varieties. Therefore, it has a different property from its parents. However, this does not seem to work well with Citrus Fruits. Of course, fertilization forms crossed embryos in the seed. Separately, it is called nucellar seedling. Separately, it has the property of producing a number of embryos that are formed without fertilization-Multi-embryonic. Nucellar embryony does not contain any father’s blood. The buds from embryony embryony will be of the same variety as the mother. A variety with many embryony embryos: It can be around fifty and tends to suppress the growth of only one hybrid embryo. Therefore, if you use a multi-embryonic variety for Mother, there is a high possibility of overwhelming failure. On the other hand, buds from single-embryonic varieties are definitely hybrids. After all, for new variety breeding by mating: I hear from my mother that I don’t use multi-embryonic varieties. However, there are few single-embryonic varieties. It seems that there are only a few varieties that can actually be used for mating. In developing new varieties that inherit the goodness of mandarin oranges: A very important role is expected（Kiyomi Tangor, a new blood of Satsuma mandarin orange）.