"Hazaka Plant" uses the ability of microorganisms to ferment and decompose organic waste

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Interviews with Agricultural Producers

This page contains the Interviews with Agricultural Producers.

Aomori Prefecture: Mr. Hanada, Apple Grower

Since I started using this compost containing ocean minerals manufactured with marine waste as the main raw material, the flowers definitely bloomed more early than an ordinary year, and the leaves also grew larger more quickly. The flavor of the apples also changed to a fresher and more natural taste.

Miyagi Prefecture: Mr. Inomata, Chrysanthemum Grower

Since I started using the smooth soil improvement material manufactured by Hazaka Plant, the clayey soil has improved and the replanting problems which occurred when I was using chemical fertilizers have gone away. The glossiness of the leaves has also improved, and the hairy roots are now spreading strongly. After harvesting, the flowers usually last about two weeks; however, the flowers are now lasting about one month. I also won the Gold Prize in the JA Miyagi Flower Competition Show.

Hyogo Prefecture: Mr. Maekawa, Spinach, Potherb Mustard, Edible Chrysanthemum Grower

I have been using the compost manufactured by Hazaka Plant in Oya, Hyogo Prefecture for seven years. The vegetables I grow are shipped to CO-OP and etc. Also, as a volunteer, I offer my vegetables to school lunch centers as a volunteer, and the children happily say "it’s even delicious eating it in a salad".

Miyagi Prefecture: Mr. Sato, Rice Farmer (Yamadanishiki: Rice suitable for brewing sake)

Since 1994, I have been using the compost of the Hazaka Plant for nearly 10 years, and started growing "Yamadanishiki" in 1998. Most of the Yamadanishiki used for the brewing of sake, is grown in Hyogo Prefecture. It was said that it was not possible to grow Yamadanishiki in the mountain slopes of northern Miyagi Prefecture. However, when I used this compost as a fertilizer, I was splendidly successful at growing Yamadanishiki. There were other farmers trying to grow Yamadanishiki similarly, but they didn’t succeed. Therefore, they did not believe that I succeeded to grow this brand in this area, and didn't even grade the rice. For this reason, I decided to sell the rice directly to the sake brewers. The sake brewers’ who use Yamadanishiki grown in Miyagi Prefecture, evaluated that they can brew sake quicker with a better fragrance compared to the same brand grown in Hyogo Prefecture, and they purchased this brand at a price higher than the market price.


For those who are considering the construction of a Hazaka Plant, refer to the following Construction of Hazaka Plant page.