Health-food Business

Takara Bio has been researching the bioactive properties of Gagome kombu (kelp) "fucoidan," agar "agaro-oligosaccharide," Ashitaba (angelica herb) "chalcone," mushroom "terpene," yam (Dioscorea esculenta) and herb (Peucedanum japonicum), and has been developing and producing health food products containing these active ingredients. These products are marketed through Takara Healthcare Inc. (a wholly owned subsidiary of Takara Holdings Inc.)

1. Gagome Kombu (Kelp) "Fucoidan"

Fucoidan is a polysaccharide with a thick consistency that is found mainly in various species of brown kelp, including kombu. Takara Bio was the first to identify three chemical structures in fucoidan found in Gagome kombu, a type of kelp in the Kjellmaniella family, and the Company named these F-fucoidan, U-fucoidan and G-fucoidan. It is known that fucoidan enables seaweed to self-repair when it becomes damaged. Fucoidan also provides a barrier against harmful bacteria and protects against dryness. Takara Bio has focused on the functionality of Gagome kombu "fucoidan" and is continuing its R&D.

2. Agar "Agaro-oligosaccharide"

Agar, which is made from tengusa and other types of kelp, is known as the "king of dietary fibers" and is a popular traditional Japanese food. Takara Bio is not only interested in the dietary fiber properties of agar but is also focusing its research on agaro-oligosaccharides, which are obtained by heating agar in acid. We have already developed an effective manufacturing method of agaro-oligosaccharides and are marketing these as a functional ingredient.

3. Ashitaba (Angelica Herb) "Chalcone"

Ashitaba is indigenous to Japan and grows wild on the Pacific coast, mainly in the Izu Islands. Ashitaba is known for its strong vitality as indicated by the saying, "If Ashitaba leaves are picked today, new leaves will be in place by tomorrow." Ashitaba is rich in vitamins, minerals and dietary fiber, many of which are important nutrients for both health and beauty. Takara Bio produces Ashitaba on farms in Japan.where special care is taken to ensure its quality.and offers Ashitaba as healthoriented food products. Takara Bio has focused on chalcone, a polyphenol peculiar to Ashitaba, and is pursuing R&D in this area.

4. Mushroom "Terpene"

Mushroom "terpene" is one of the compounds present in Bunashimeji mushrooms (Hypsizigus marmeoreus). Takara Bio has carried out a wide variety of research relating to mushrooms but is particularly focusing on the properties of mushroom "terpene" in its current research.

5. Yam (Dioscorea esculenta)

Dioscorea esculenta is a type of yam that is cultivated in Okinawa. This dense, sweet yam is very tasty but is grown in extremely small amounts because it is vulnerable to cold and difficult to cultivate. This "phantom yam" is not widely known even among local inhabitants. Takara Bio has discovered Yamsgenin^®, a substance which is found in the Dioscorea esculenta yam but not found in ordinary yams.

6. Herb (Peucedanum japonicum)

Peucedanum japonicum is a perennial plant in the Apiaceae (Umbelliferae) family that grows naturally along the coast, mainly from southern Kyushu to Okinawa. In Japanese, it is called "botanbofu." It is often called the herb of long life, which derives from local folklore, "If you eat a sprig of botanbofu, you will live a day longer." Takara Bio has focused its research on the herb’s intense vitality. In particular, we are investigating the properties of a constituent compound called Isosamidin.

Mushroom Business

Takara Bio was the first company to succeed in the large-scale production of Bunashimeji mushrooms, which are now widely available at most supermarkets. In 1973, we licensed our large-scale production technology to JA ZEN-NOH (National Federation of Agricultural Cooperative Associations) Nagano, and succeeded in the commercialization of this mushroom. We have since licensed the technology for the large-scale production of Bunashimeji mushrooms to JA ZEN-NOH Nagano and other companies.

Takara Bio has also succeeded in the large-scale production of Honshimeji mushrooms, which are considered extremely difficult to mass produce. Honshimeji mushrooms are known for their exquisite taste.as the saying goes, “Matsutake for aroma, Shimeji for taste.” We have been mass producing Honshimeji mushrooms since 2004 at our facility in Yokkaichi, Mie Prefecture, and in fiscal 2011 we forecast a production volume of approximately 120 tons.

Through Mizuho Nourin Co., Ltd., a joint venture between Takara Bio, Kyotanba-cho and the Kyotanba Forestry Association, both of which are in Kyoto Prefecture, we are involved in the mass production of Hatakeshimeji mushrooms. Mizuho Nourin anticipates production of approximately 1,500 tons of mushrooms in fiscal 2011.

Since fiscal 2010, we have been reinforcing our internal sales organization for Hatakeshimeji and Honshimeji mushrooms and are targeting further increases in sales. In the future, the Company plans to expand production volume, reduce cost and further enhance product quality. In R&D, we are working to utilize the know-how gained through the cultivation of Honshimeji and other mushrooms as well as our genome sequencing technology to develop new production technologies for high-value-added mushrooms.