Conditions and subjects of Siquasa product development
2009
Aibara, T. | Goto, K. | Ikoma, H., National Agriculture and Food Research Organization (Japan)
Regarding acid citrus Siquasa (Siquasa, Citrus depressa HAYATA) is produced mainly in the north area of Okinawa [Japan]. From the health functionality the development of marketable new product of Siquasa is desired, that is including not only juice but also use of unused by-product. This paper examined the present conditions and the subjects of product development of Siquasa. The following four points were analyzed: a) present conditions of Siquasa production, b) trend of Siquasa production markets, c) unused by-product generation at Siquasa processing factories, d) consumer recognition for Siquasa. As a result, the following points were cleared: a) production volume was decreased, but functionality of Siquasa was introduced by mass media at 2000, then it turned into increase along with the price increase. Currently, new planting is actively conducted, b) since juice is the main product, it is considered that there are many items. On the other hand, it is the issue of future product development that seasoning, supposed to be used on a daily basis is not sold in daily supermarkets so much. c) In certain processing factory, by-product of juice (juice squeezed for the second time, seed and final by-product, etc.) makes up more than half of the material is hardly used, d) By the first nationwide survey, the high recognition was clarified. Beverage such as juice or alcoholic drinks, or seasoning makes up the majority of the future expected products. In the future, to continually develop Siquasa related industry, the following 3 points become issues: a) clarification of appropriate material price range, and creation of management model/product development based on it, b) development of integrated utilization technology which enables zero-emission, c) development of business model which supports integrated utilization technology from production/process/distribution aspect.
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