アピオス・アメリカーナ（ジャガイモ、インドジャガイモ、ラッカセイ）は、北アメリカ原産のマメ科の多年草です。ネイティブアメリカンのインディアンが栄養源として食べていたそうです。日本では「アメリカほど芋」と呼ばれ、明治時代に北米から取り寄せたリンゴの苗木に混ぜて青森県に持ち込まれたと言われています。北アメリカ原産のマメ科ホドイモ属の植物は、土の中に生えるつる性の植物です。「鳥矢部」という農家は1996年から本格的に栽培を始め、現在は15人ほどに増えた。 花は香りの良い紫色の花です。 根は1～2mにもなり、長さ3cmほどのラグビーボール状のサツマイモが数珠つなぎのようにたくさん付いています。つるは2.5メートルほどまで成長し、グリーンカーテン（建物の温度上昇を抑える省エネ法）に適しています。
【製品名（商品名）】
青森県産にんにく
【種類】
Allium sativum L.
【生産地】
青森県上北郡東北町, 七戸町（天間林地区）, 野辺地町, 六ヶ所村, 横浜町,青森市（浪岡地区除く）, 弘前市（岩木地区・相馬地区除く）, 十和田市（十和田湖地区除く）, 東津軽郡平内町, むつ市（大字田名部＝旧JA斗南丘酪農地区に限る）（JAゆうき青森, JA全農あおもり）
【名前の由来】
“Wamyo Ruijusho’s a dictionary compiled in the mid Heian period”, the oldest encyclopedia in Japan compiled in the middle of the Heian period, has the description “Hiru”. It was in the early Muromachi period that it came to be called “garlic”. It is said that the etymology is “ninjoku” in Buddhism, which hates odors.
【主な特徴】
If there are scattered vegetable residues that cannot be shipped, each farmer will deal with it. However, it has been customary up to now that when agricultural products are concentrated in a business, the amount of residue generated becomes large, and it can become waste that is difficult to deal with, and the cost of disposal increases. On the other hand, many of these agricultural residues are valuable biomass resources, and at the same time that there are technologies to effectively use them, from the viewpoint of utilization, it seems that the concentrated residues can be used more efficiently. If it becomes possible to make effective use of residues that were conventionally waste, leading to a reduction in disposal costs, various benefits will be generated. One of the ways to effectively utilize this vegetable residue is methane fermentation (among the resources, waste-based biomass is the mainstream, and it refers to decomposition by microorganisms that feed on it (raw material). Using methane gas to generate electricity, heat, and CO2, and generating by-products (liquid and dry fertilizers) from liquids that have finished fermenting, various energy resources are created. Since fiscal 2018, we have been actively encouraging them. In this methane fermentation, biomass resources such as food residue, livestock excrement, etc. are decomposed by microorganisms, and biogas containing methane gas, which is used as fuel, can be obtained. It seems that the residue of the rate can be handled directly as a raw material. Also, the biogas produced by this methane fermentation can be used as fuel for power generation using a gas engine or the like. The electricity thus obtained is sold to electric power companies at a higher price than usual under the Feed-in Tariff (FIT) system (hereafter referred to as the “FIT system”). As of 2020, the purchase price of electricity generated by biogas from methane fermentation is 39 yen / kWh, and electricity can be sold at this fixed price for 20 years. Unlike photovoltaic power generation, biogas power generation facilities are expensive and slow to spread. The JA Yuuki Aomori Vegetable Promotion Association will hold the 831st day gathering for the first time in three years in 2022. As a countermeasure against the new coronavirus, alcohol was provided and the korean barbecue social gathering was not held as usual, but it seems that the korean barbecue set was distributed to the vegetable promotion members, the summer vegetable exhibition, and the haiku slogan work was exhibited. At the opening ceremony, performances and exhibitions by “Tosho Taiko（drum）” from Tohoku Town, Kamikita District are held at the Summer Vegetable Exhibition and the awards ceremony for the Garlic Tsubobori Kyo-enkai held on June 16. On the same day, June 16, the Garlic Subcommittee of the Vegetable Promotion Association conducted a survey with the cooperation of a total of 40 producers, 17 from the Shichinohe area, 18 from the Tohoku area, and 5 from the Rokkasho area. The growth of garlic was 22.4% higher than the average year, mainly in the 2L grade, and the growth was favorable. It seems that the result was 16.9% lower. On the 16th, 18 people from the Tenmanbayashi area, 14 from the Tohoku area, and 3 from the Rokkasho area, a total of 35 people, on the 16th, about 8 days earlier than the average year, on the 16th of the same month. Under the cooperation of the name producers, we are conducting a garlic survey. Overall, the L grade rate was high, but the 2 L grade rate was 24.7%, about 30% lower than the previous year, and it seems that the quality also tended to be lower than the average year and the previous year. The black garlic introduced this time is a health food that people around the world are paying attention to. It is easy to think that it was born in Japan and was traditionally eaten, but it seems that it has a surprisingly short history. It is said that the prototype was born around 1995. When a certain researcher visited Mie Prefecture, it seems that the idea began when woman shell divers were eating garlic after roasting it over an open fire. It seems that the woman shell diver warmed her body by eating roasted garlic before diving into the sea. After all, the birthplace of black garlic must be Mie Prefecture. Until 2005, Aomori Prefecture only sold fermented and aged sake in Mie Prefecture. However, Aomori Prefecture is one of the top producers of high-quality garlic in Japan. Since 2006, research and development has been carried out at various related places, and finally black garlic from Aomori Prefecture was born. Black garlic has black fruits. It seems that white garlic is put in a constant environment of high temperature and high humidity for 3 to 4 weeks to ripen and turn black. This change creates the same Maillard reaction that occurs when reducing sugars and amino compounds are heated, producing brown substances and melanoidins. During the ripening stage, the garlic gradually turns from white to brown, and finally turns black to complete ripening. When aged, the sugar content rises and the pungent odor inherent in raw garlic disappears, turning it into fruit garlic.) is believed to be In addition, it seems that this excellent food does not use any scientific food additives in the manufacturing process. One of the reasons for the breakthrough seems to be the research results of Dr. Jinichi Sasaki（Former Affiliation: Hirosaki University School of Medicine Department of Health Sciences Professor Degree, Doctor of Medicine (Hirosaki University), Master of Agriculture）, a former professor of medicine at Hirosaki University in 2006. This is the result of an animal study, and the effect on humans has not been verified. The contents are detailed in the doctoral dissertation, and it seems that it has become famous because it has been widely featured in the media such as newspapers. In an interview, the doctor talked about what led him to study the functionality of local ingredients. I was enrolled in the Department of Bacteriology, Faculty of Medicine, Hong Kong University, where I studied anaerobic bacteria, mycobacteria, and electron microscopy. I was asked to go to , where I learned the basics of oncology research. In his research on therapeutic drug development, it seems that LPS and cord factor of mycobacteria are used in combination. In the midst of this, I became interested in ingredients, and shortly before 1990, I got a call from Hajime Matsue, who was the chief of the Aomori Prefectural Industrial Technology Center. It seems that was the beginning. According to the doctor, black garlic has a variety of activities, and it has completely changed the concept of vegetables so far. It is also called a superfood overseas. Our work has been cited there, and universities are now starting to make them overseas as well. It’s a good thing. There are still some areas where the research is not sufficient, but it is yet to come. If all goes well, part of our research will be included in the book Current Strategies in Biotechnology and Bioresource Technology (Book Publishers International). Overseas is now a corona disaster (from 2020 to 2021 at that time). “Small turnip with leaves”, which is grown mainly in Noheji Town, Kamikita District, Aomori Prefecture, has a cool summer climate and is very sweet with a thin skin and a soft texture. It seems to be recommended. Besides, it plays an active part in various dishes such as wholesale not only to japanese-style meal but also to French restaurants. May-October is the peak of shipment. In order to deliver delicious small turnips that contain a lot of water to all parts of the country in a fresher state, producers start harvesting before dawn, carefully washing and boxing so as not to damage the thin skin. Seems to be going. In January 2019, JA Yuuki Aomori (Tohoku Town, Kamikita District) used Chinese Yam, which boasts the highest shipment volume in Japan, for biogas power generation (purchase price is still maintained. Japan has Food residues and livestock manure. It is clear that we are still finding a way to generate electricity using waste organic substances such as sewage sludge. For example, small wind power generation of 20kW or less has a high purchase price of 55 yen / kWh. Food residues, livestock manure, sewage Ferment sludge and resource crops to generate CH4 and CO2 (CH4 + CO2 + N2 + H2 + H2S + O2) (reduce environmental load, recover energy, utilize residues, improve economic efficiency). Biogas power generation uses gas as fuel to operate a gas engine. Woody biomass power generation (individual trees that make up a forest absorb and fix carbon dioxide in the atmosphere by photosynthesis. Produced from the forest. Burning wood as energy generates CO2, and if the forest is renewed after the trees are cut down, it is absorbed by the trees again in the process of its growth. From carbon neutral, carbon dioxide is used instead of fossil fuel. It seems that the construction of the plant is simple and relatively low cost compared to (it contributes to the prevention of global warming by suppressing the emission of food residue). Need to dispose of things). Utilizing the remaining residue such as the roots of YAM that had been discarded so far, the profits obtained from selling electricity are used to partially generate processing costs. In November 2018, the power generation facility was completed on JA’s premises and the business has started. At the same JA, after sorting, there will be a total of about 4 tons of tails per day and a chinase yam that cannot be shipped outside the standard. It costs about 20 million yen a year to dispose of it, and it seems that reducing the processing cost was an issue. It seems that it is a mechanism to generate electricity by burning the gas produced by fermenting tail and YAM that can not be shipped in the tank. It seems that the annual power generation is expected to be about 160,000 kilowatt hours, which is equivalent to the power consumption of 36 households number of ordinary households. Chinese yam, called “Dioscoreae rhizoma” in China, is a healthy vegetable that is rich in vitamins, minerals and dietary fiber and has effects such as appetite promotion, digestion promotion, fatigue recovery, and nutritional tonicity. Aomori Prefecture is the largest producer of dioscorea opposita, boasting the largest acreage in Japan and the second largest shipment volume in Japan. Yuuki Aomori Agricultural Cooperative is one of the largest production areas in Japan, boasting the largest acreage and production volume in the prefecture. This area overlooks the Hakkoda Mountains on the west side, and the vast land spreads out in the skirt. It is a cool area affected by the seasonal wind Yamase that blows from the sea. In the jurisdiction, it is said that it has developed by taking advantage of this cool climate and expanding the production of dioscorea opposita and garlic, which are not easily affected by Yamase. JA Yuuki Aomori’s long potatoes are thick and pure white, and are characterized by a crispy and sticky texture. The variety is a native species “Dioscorea batatas; Gankumijika” that was born in Aomori, and is characterized by its fairness, tenacity, and low harmness. This seems to mean that the neck is short. Chinese yam in Aomori is highly evaluated not only in Japan but also in overseas markets, and seems to be exported to the United States and Taiwan. In Taiwan, it is prized as a health food that works as a nourishing tonic, and unlike Taiwanese (wild species), Aomori’s long potatoes, which have a fine cross section and are white, are deeply popular. In the cold region of Aomori, Chinese yam, seeds are planted in May, and the harvest is “Autumn digging”, which is harvested from November to December, and “Spring,” which is harvested from March to April after wintering. It is said that there are “digging” twice a year. “Autumn digging” is a new product that has just been dug, and has a thin skin and little lye, so you can enjoy a fresh and crispy texture. “Spring moat” is ripened over the winter and the starch changes to sugar, which makes it sticky and sweet, and it seems that you can enjoy the rich taste of aging. In order to grow deep in the ground, a special excavator is used to cultivate the field to a width of about 15 cm and a depth of about 1 m. It seems to be harvested. The height of the vine grows to the height of an adult, and it seems that the growth of long vines in the ground can be seen by the color of the leaves and the thickness of the stems. In addition to the aging of producers and the shortage of successors during normal years, there was a concern that the area would decrease significantly at the beginning of the year due to the combination of seeds and shortages, but the desire to maintain the area of producers from the recent highs is quite strong. , The area is expected to decrease only a little. Variety: “Shoji”. JA is responding to producers by strengthening farming guidance. I heard that it is necessary to continue to pay attention to the effects of using seeds that are not normally selected in the year due to lack of seeds, rather than judging only by the varieties at the time of harvest this year. Mr. Hironori Mukai, the former chairman of the JA Yuuki Aomori Vegetable Promotion Association Nagaimo Subcommittee, which has been in farming for 30 years, was praised for Chinese yam’s high-quality, high-yield production technology and its contribution to production promotion as a leader in regional agriculture. In 2017, he was certified as a ”master of Chinese yam” by Aomori prefecture. The Chinese yam raised by Mr. Mukai was donated as an offering for the Daijosai festival following the throne of His Majesty the Emperor in November 2018. He said, “The reason why I chose the dioscorea that I raised as an offering of the prestigious Daijosai is because my parents and seniors worked hard for more than 50 years to make this area one of the top Chinese yam producing areas in Japan. Chinese yam in Aomori is white like snow, has a little ash juice, and is characterized by its crispy texture and rich taste. I hope you will enjoy Aomori’s Chinese yam, which is good for your health.” In the jurisdiction, “healthy fields” to build a production system for “safety and security” demanded by consumers, such as minimizing the effects of pests and fertilizers and pesticides, which are not easily affected by the weather. Based on the belief that “healthy vegetables grow in the country”, he is working on the thorough creation of healthy soil through the “eco-fertilizing certification system”. I hear that this is a system in which producers and JA work together to set basic field target values and certify each registered production field based on soil diagnosis results and patrol confirmation. In addition, in order to make effective use of the residue generated during cleaning, sorting and processing of Chinese yam, a joint venture funded by a domestic renewable energy company in 2019 will provide a small-scale biogas power generation facility (power generation scale of approximately 350 kwh / Day). It is said that the electricity obtained from biogas power generation by methane fermentation of Chinese yam residue is sold and a part of the profit is returned to JA Yuuki Aomori. In addition, it seems that it is planning to use a garlic drying facility that uses the waste heat of hot water generated by power generation and liquid fertilizer from the digestive juice of methane fermentation. It is said that the Governor of Aomori Prefecture commended the company in January 2021 for its efforts to reduce waste treatment costs and build a power sales revenue system, which was evaluated as having contributed to the promotion of the formation of a recycling-oriented society（PCB; physical aspect, biologocal aspect, chemical aspect）. JA Yuuki Aomori Chinese Yam Subcommittee is actively holding exchange events with consumers in order to create a production area where people can see their faces and strengthen the brand power of Chinese yam. Since 2014, we have asked each producer to sample the Chinese yam raised by each producer at shopping malls outside the prefecture and elementary schools in the jurisdiction, and held the “Delicious Chinese yam deciding match” to vote for the most delicious one and decide the ranking, which was well received. I heard that It has been held 13 times so far, and the number of votes is increasing year by year at shopping malls outside the prefecture, so it seems that the people concerned are feeling the results of consumer promotion activities. In 2019, he also participated in sales promotion activities in the United States, which is the export destination. It seems that the tasting sale of “Chinese yam butter-grilled”, which can be easily cooked at a Japanese supermarket in Seattle, Washington, USA, was well received. In particular, I feel that it was very effective for people who do not know how to eat, and from the subsequent exchange of opinions, I felt the need for future tasting sales, recipe proposals, and PR of health effects and safety. That’s right. Chinese yam is also called “mountain eel” and seems to have been eaten for nutritional tonic since ancient times. It contains a large amount of the digestive enzyme amylase and has the function of helping the digestion of the ingredients eaten together. It is rich in vitamin E and folic acid, and is expected to be effective in preventing lifestyle-related diseases, improving sensitivity to cold and stiff shoulders, preventing anemia, and maintaining the health of the gastrointestinal mucosa. It is rare among potatoes that it can be eaten raw, and it can be eaten as it is, but it is also delicious when boiled, baked or steamed, and it is said that you can enjoy various textures such as crispy, torotoro, and fluffy. Also, since it can be stored frozen, if you buy one long potato, peel it, cut it into a size that is easy to use, and freeze it, you can thaw and eat only what you need. JA Yuuki Aomori seems to have posted easy and delicious recommended recipes such as Chinese yam butter grilled, Chinese salad, juice, Chinese yam soboro boiled, healthy pudding, etc. with videos on its homepage. In addition, let’s try to build a healthy body by tasting Aomori’s Chinese yam, which is thick and pure white and has a crispy and sticky texture. It has a harsh climate with cold Yamase in the summer and snow in the winter. It is said that garlic is produced by storing plenty of sugar content and umami, taking advantage of the climate. Aomori Prefecture is Japan’s largest garlic producing area, accounting for 80% of the domestic garlic production. JA Yuuki Aomori boasts one of the highest production volumes in the prefecture, and is said to be making its own products such as “MILD229 (mild garlic)” and “New black garlic Ai-chan” that do not bother the smell after meals. The JA Garlic Subcommittee has set up an eco-farming certification system to make delicious and safe garlic through thorough soil preparation, and it is shipped all over Japan, including the Kanto region. Let’s move on. The origin of turnips is said to be around Afghanistan or the region of Southern Europe on the Mediterranean coast. It has been cultivated in Europe since BC, and since the 16th century it has been widely cultivated for food and feed, and I hear that turnips for feed occupy an important position. It is said that it was introduced from the continent during the Yayoi period in Japan. It seems to be the first record in the “Nihon Shoki” that in the 7th year of Emperor Jito (693 AD), “I gave a request to encourage cultivation as a crop to supplement the five grains.” In Japan, local varieties have been established indigenously for a long time, and it has become an important center of variety development in the world. There are a wide variety of turnips cultivated in Japan, such as “Red Turnips”, white turnips, large, medium and small, and there are about 80 varieties all over the country, including many native varieties unique to the region. Different strains are cultivated in the east and west with Sekigahara, Fuwa District at the western end of the Seino district in Gifu prefecture, and the Western-style strains whose origin is transmitted from Afghanistan through Europe are cold-resistant in eastern Japan. So, it seems that the Japanese-style strains transmitted via China are mainly cultivated in western Japan. It is also characteristic that there are many red turnip strains in eastern Japan. In the main production areas, summer and winter varieties are cultivated in combination, and although it varies from month to month, it seems that they are shipped year-round. The optimum temperature for growing turnips is 15 to 20 ° C, and it seems that they are cultivated in tunnels during the winter. I heard that the yields in 2004 were mostly in Chiba, Saitama, and Aomori prefectures, and the three prefectures accounted for about 76,000 tons, accounting for 45.4% of the total. Turnips have different nutrients in the roots and leaves. The roots are light-colored vegetables, rich in vitamin C, calcium, and dietary fiber, as well as the starch-degrading enzyme amylase. Amylase helps digestion and absorption when eaten raw, and eliminates heartburn and overeating discomfort. The leaves are green-yellow vegetables and are rich in β-carotene, vitamins B1 and B2, C, calcium and potassium. From a nutritional point of view, it has been proved and elucidated by ancestors and researchers that leaves contain more various nutrients than roots. Small turnip with leaves, which is cultivated mainly in Noheji Town, Kamikita District and is famous nationwide as a brand product. In 2007, it was registered as a “Small turnip with Noheji leaves” and has been highly evaluated by the market and consumers as a summer turnip. It seems that you can eat everything from the roots to the leaves. It has whole leaves and is characterized by its fruity sweetness and soft texture, so you can eat anything. Harvested early in the morning before dawn, with the highest priority on quality and freshness. The reason for its popularity is that it is harvested in the morning when the temperature is low and shipped the same day, so the leaves have a crispy texture and you can eat everything from roots to leaves. Only good products are shipped nationwide. It is branded with strict quality control. The JA Small Turnip Subcommittee has established branding through thorough quality control, in which only non-defective products are shipped. Since we want to deliver only fresh and really delicious products, they are delivered to the product name after undergoing strict quality and standard checks. Producers say they harvest every day before dawn, when the temperature is low. Wake up at 1:30 in the middle of the night and harvest. This is also said to be a delicious secret（Registration Number: No. 5089196, Registration Date: November 2, 2007, Registration Bulletin Publication Date: December 4, 2007, Publication Date: April 19, 2007, Application Number: Business Application 2007-25902, Application Date : March 26, 2007, prior application right generation date: March 26, 2007, renewal application date: May 12, 2017, renewal registration date: June 6, 2017, expiration date: 2027 November 2, Trademark (for search): Yamase \ Eastern wind and blessings of the earth \ Heji \ Nobeji hatsuki Kokabu etc., Registration number: No. 5513618, Registration date: August 10, 2012, Registration gazette publication date: September 11, 2012, Publication date: February 4, 2010, Application number: Commercial application 2010-655, Application date : January 7, 2010, Date of prior application: January 7, 2010, Expiration date: August 10, 2022, Application type: Regional organization. Trademark (for search): Nobe Jiha Tsukikokabu , Name (reference information): Noheji hatsukikokabu, Noheji kokabu, Noheji kabu. Right holder name or name: Yuuki Aomori Agricultural Cooperative, Address or whereabouts: Tohoku Town, Kamikita District, Aomori Prefecture, Name or name: National Federation of Agricultural Cooperatives, Address Or whereabouts: Chiyoda Ward, Tokyo）. Turnips are originally sweeter than radish, so even those who don’t cook much know that they can eat raw or vinegared turnips deliciously. When simmering, it is not necessary to boil it because there is little lye. It seems that the seasoning should be diluted to bring out the original taste of the turnip. The leaves are rich in nutrients, so it’s best to use miso soup, salt, and stir-fry without throwing them away. Also, the spring seven herbs “Brassica campestris” is a turnip. “Raphanus sativus L.” is a radish, and it is often thought of as a companion because it resembles a radish that is spoken side by side. It seems. In the world, in the 18th century, in the Norfolk region of England, cultivated land with root vegetables and pasture mixed with grains was cultivated in four districts, and it seems that Mr. Cork spread it as a Norfolk farming method. This farming method is a new farming method that replaces the three-field system since the Middle Ages. It is a method of planting feed caps and clovers on fallow land to feed livestock and eliminate waste of land. It seems that many turnips are still cultivated for feed in Europe. In addition, turnip grows in thin areas, so it is famous for being produced as a salvage crop all over the world, but it seems that it is cultivated especially in Russia, the suburbs of Turkey, and India. As an aside, Hakodate’s “red turnips” have been nurtured over a long history. There are various theories about its roots, and it seems that the original seeds were brought by western-route shipping or by settlers in Aomori prefecture. The ship used the westbound route to Osaka and Edo through the Seto Inland Sea, or the eastbound route to Edo through the Tsugaru Straits. I hear he has come to call ships on the westbound route. There seem to be several reasons for calling it, such as the theory that the northern ship has become dull, and the theory that Kitamae ship is a ship that runs in the Sea of Japan in the sense of the Sea of Japan. The facts can only be understood by human beings, the proof of living in that era. However, there is no doubt that there is a flowering and romance of civilization. It is a broken down protein and is an amino acid. It is interesting that it contains a large amount of a functional ingredient called S-allylcysteine (C6H11NO2S), which contains sulfur atoms and is odorless. Black garlic contains four times more S-allyl cysteine than raw garlic. Furthermore, as a new product in Aomori Prefecture, “Kohaku Garlic” has recently been developed. This excellent food seems to be characterized by a higher content of S-allyl cysteine, a functional ingredient, than that of “aged black garlic.” However, although the chemical analysis of the composition has been completed, the analysis of functionality seems to be insufficient. In addition, according to the results of research, black garlic has stronger antioxidant power than raw garlic, and it seems that both the DPPH radical method (RS50% activity) and the SOD method show antioxidant power. Finally, Aomori Prefecture is said to be a short-lived prefecture. He seems to have said that there are ways to actively change your diet and conservative ways to avoid eating this and that. He actively preaches that there must be a way to take this and that. It’s a really interesting area, and I’d like to pay attention to it. JA Yuuki Aomori has a harsh climate with cold winds descending from the mountains in summer and snow in winter. Taking advantage of the climate, it is produced with plenty of sugar content and umami. Aomori Prefecture is Japan’s number one garlic producer, accounting for 80% of domestic garlic production. The JA boasts top-class production volume in the prefecture, and “MILD229 (mild garlic: epoch-making garlic” that is specially processed so that the smell after eating does not bother you after eating. No chemicals are used. , Ideal to remove only the bad smell and retain the original aroma, flavor, and nutritional effects of garlic. It is delicious all year round with strict temperature control storage) and “Shin-Kuro Garlic Ai-chan” (Fukuchi White 6 pieces of garlic, made according to strict standards). After being selected, they are slowly fermented and aged for about two months using a unique manufacturing method, which turns the grains black. This is the result of the breakdown of proteins into amino acids and carbohydrates into brown sugar. The taste and texture does not have the peculiar smell of garlic, just like dried fruit.” The JA Garlic Subcommittee has set up an eco-farming certification system to grow delicious and safe garlic through thorough soil preparation. In 2010, there were 334 members and the cultivation area was 240 hectares. It is shipped all over Japan, including the Kanto region. Aomori Prefecture has been certifying eco-farmers based on the Law Concerning the Promotion of Introduction of Highly Sustainable Agricultural Production Methods. In July 2022, the Sustainable Agriculture Act was abolished and this system was also abolished with the enactment of the Act on Promotion of Environmental Load Reduction Business Activities for Agriculture (Act No. 37 of 2022). After the 1st, we will not be able to accept eco-farmer plan applications. In addition, it is planned to shift from the eco-farmer certification system to a new system based on the new law, and the government is currently considering the details. Aomori Prefecture has established the “Aomori Prefecture Eco-Farmer Mark” in order to raise awareness of the prefecture’s eco-farmers and increase consumption of the prefecture’s agricultural products produced by the eco-farmers.
The place of origin is presumed to be the Mediterranean coast of West Asia. It seems that it was already cultivated and used in ancient Egypt around 4500 BC. In addition, it was cultivated and used in ancient Egypt around 3200 B.C. stored in the library)” as a medicine. Garlic is thought to have been introduced to Japan around the 8th century via China, but it wasn’t until after the Meiji period that it became widely eaten by the general public. In 1936, Dr. Kiyoshi Kominato (1893-1974), then a graduate student at Kyoto University’s Faculty of Agriculture, developed the idea of scorginine (a function that burns nutrients in the body and converts them into energy and enhances the function of vitamin B1, which is useful for relieving fatigue). It is a famous story that the discovery and extraction of.
The shipment volume in 2013 was 9,940 tons, accounting for about 70% of the domestic shipment volume (14,500 tons nationwide). The cultivar called “Fukuchi White”, which is suitable for the climate of this prefecture, is produced. Its cultivation began in 1962 in Takko Town, Sannohe District. expansion. One piece is large in Large ball, and the body is firm and white like snow is impressive. In addition to the quality of the seeds, Aomori Prefecture is able to ship high-quality garlic year-round through the creation of suitable soil for garlic cultivation, advanced cultivation techniques, meticulous management, and drying and storage techniques.
C6H10OS2（Discovered in 1944 by American scientists Chester J. Cavallito and Bailey）: A type of amino acid called alliin, which is transformed into allicin by the action of an enzyme called alliinase when it is chopped or crushed. If it does, it will generate and release “Allicin” as a countermeasure. When garlic is used in cooking, it tends to produce large amounts of allicin when minced or ground. That’s what creates that intense smell and irritation. Allicin is highly reactive and causes inflammation in severe cases, but when it is boiled or fried in oil, it changes into substances called “sulfides”, which combine to form stable sulfur compounds.
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