Abstract
Strawberry cultivated in Japan widely known for its sweet and soft nature which regards as premium fruits in Japan. The objective of the present study was to give an overview of strawberry cultivation, and postharvest processing in selected manufacturers and farms in Nagano, and Hokkaido, Japan. The information was obtained through an interview session, and questionnaire distribution. Case study approach was used to obtain data. The cultivation of strawberries in Japan at the selected study area was mainly planted in the greenhouse under controlled temperature to maintain the quality and yield of strawberries. The strawberries in all the selected farm used manual grading process during the strawberry picking process. Processing of strawberries into other products was often done in small-scale by farmers and sold directly from the farm and distributed to other local seller and supermarket which portrayed “from farm to fork” practice. Strawberries processed into products such as jam, drinks and ingredients in bakery goods were labelled as premium products sold in special shops in Japan. Japan’s Strawberries and strawberrybased products produced by the larger manufacturer were able to penetrate the Hong Kong, Malaysia and Thailand market.
Highlights
Strawberry or scientifically called Fragaria ananassa is popular among consumer worldwide due to its distinctive taste, unique appearance and nutritional benefit
In Japan, strawberries are the third most valuable crops produce alongside rice and tomatoes, which Tochigi, Fukuoka and Kumamoto were the top 3 producers of strawberries (Ishikawa et al, 2018; Petlock and Sugimoto, 2015)
Based on the questionnaire distributed, in-site visit and interview, all farms selected in this study (Farm 1, 2,3, 4, 5, 6, 8 and 10) using runners originated from the parental plants during cultivation of strawberries
Summary
Strawberry or scientifically called Fragaria ananassa is popular among consumer worldwide due to its distinctive taste, unique appearance and nutritional benefit. Strawberry is a non-climacteric fruit, originated from temperate regions but, can be cultivated under sub-tropical, and tropical regions (usually at higher altitude area which has lower temperature (Al-Madhagi et al, 2018; Muzaffa et al, 2018). Strawberry required a cultivation temperature of day and night ranging from 20 to 28°C and 12 to 18°C respectively (Abidin et al, 2018). The cultivation of strawberries in Japan was done in an open field farm but changed to greenhouses (Petlock and Sugimoto, 2015). Strawberries can be cultivated either in soil or soilless system using a hydroponic method of the plantation (de Miranda et al, 2014). The cultivation of strawberries in Japan mainly use soil as growth medium under greenhouse plantations enable farmers to control the temperature, water, pest, disease and pollination of strawberries during cultivation, pre and post-harvest process(Petlock and Sugimoto, 2015)
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