Policies and Strategies
At Yukiguni Maitake, one of the significant pillars of our research and development is to pursue the potential of “mushrooms as food.” We are engaged in the development of new varieties of mushrooms and cultivation techniques and research on the functional properties of mushrooms, in order to deliver delicious and healthy mushrooms and health foods made from them that consumers demand because of their excellent taste and texture and high content of ingredients that help maintain and promote good health, etc.
Indicators and Objectives
The Yukiguni Maitake Group is engaged in research and development to “provide products with excellent health functions.”
| Scope | FY2020 | FY2021 | FY2022 | |
|---|---|---|---|---|
| Development of production technology: R&D Expenses |
non- consolidated |
2,190,000 | 2,530,000 | 2,620,000 |
| Research on functional properties: R&D Expenses |
non- consolidated |
830,000 | 670,000 | 860,000 |
Initiatives
Development of production technology
We are engaged in the development of production technology related to the mushroom business.
| Issues in research and development | Details and Results |
|---|---|
| Development of technology to produce maitake | We completed the development of production technology for new mushroom seed fungus and started manufacturing operation. |
| Development of maitake strains | We completed the development of a new variety (white maitake) and started its sales. |
We cut large mushrooms weighing over 900 g each to produce a variety of products in different quantities to meet diverse needs. In addition to the above, we are promoting the automation of the cutting process of maitake mushrooms in order to further improve efficiency, thereby aiming to further improving productivity and profitability.
Research on Functional Properties of Mushrooms
We are engaged in research on functional properties related to the mushroom business.
| Research and Development Tasks | Details and Results |
|---|---|
| Research on the health benefits of mushrooms | We focus on functional properties that may lead to extending healthy life expectancy, and are currently conducting research on the effects of the Group’s mushrooms in collaboration with multiple research institutions. |
| Mass production of functional ingredients contained in mushrooms | We are currently conducting research and development on inexpensive production methods for functional ingredients unique to mushrooms. |
| Research on new businesses | We are currently promoting research and development of processed foods and compositions that take advantage of the characteristics of mushrooms. |