Marine Foods Aims for \79B in Sales, or 105%
September 24, 2009
Marine Foods President Fumio Muragishi responded to an interview at the year-end business meeting. The President said, “At this year’s event, we showcased a total of 757 items, including 185 new products; we introduced cultured bluefin “Uwamaru”, which will be shipped out in December, hot pot ingredients, our flagship products of sushi related materials, “Super Cool” (the company’s brand), year-end merchandises, as well as gifts. As for business performance, sales for the first half-year are expected to clear the last year’s results; therefore, we are looking at \38 billion in sales, or 100 percent compared to the same period last year. We are aiming for 103 percent in sales for December, which includes sales from year-end commodities, in comparison with the corresponding time a year ago, and 105 percent, or \79 billion for the entire business year.”
700 Farmed Bluefin Shipped at the End of the Year
President Muragishi further commented, “We named this year’s year-end business meeting ‘NEXT ONE: Marine Foods’ Challenge.’ It means that, in the middle of a tough market environment, business opportunities can be found when we put ourselves in clients’ shoes; and therefore, our challenge lies in the development of products that further answer the needs of the age. Additionally, this year’s event consists of the sections of company message communication, brand, year-end merchandise, suggestion, and gifts, as well as the main stage and a collaborative project with Mie Prefecture, Mie Plant’s ‘Project from Ise.’ At the section of company message communication, we share the business undertakings of Marine Foods and/or Nippon Ham Group, such as quality management, quality assurance, and CS activities as open technologies. The main section is divided into four sub-sections: one of them displays cultured bluefin “Uwamaru,” which will be circulated starting in mid December. In addition, responding to high demand of hot pot meals, the company set up a special section for it.”
Renovation of Processing Plant in Uwajima, Aiming for Loin Production
Mr. Muragishi continued, “Farmed bluefin currently weights 10kg per fish; by mid December, the fish is expected to grow to 18kg. This year, 700 bluefin are slated to hit the market. Simultaneously, a loin processing plant in Uwajima is being renovated to answer detailed product needs. Besides bluefin loin processing, the plant will also handle the filleting of amberjack and Japanese seaperch. At the section of sushi, which is our backbone business operation, we are offering buffet service of sushi and rolls, which is a great deal, as well as chirashi. A “Super Cool” brand we have been taking on since last year had new additions, such as Japanese horse mackerel. At the year-end merchandise section, there are 12 sub-sections that introduce information on products and their production regions by ingredient. Also, the brand section showcases company brands, “Umi no Ebi” and “Umami no Unagi”, as well as products made from Aurora salmon. The suggestion section presents the ideas of flat-rate sale and all-you-can-bag sale with a mass outlet’s fishing section in mind, as suggestions of how to appeal to consumers. We are clearly suggesting Uwamaru farmed bluefin, fish balls for hot pot recipes, our flagship product of sushi, and year-end foodstuff at this event. Finally, We want to determine what an H1N1 flu pandemic will become of.
September 17, 2009
Kyokuyo Suisan is slated to hold an open house on its new overseas purse seiner “Dainana Wakabamaru” (The Seventh Wakabamaru), 760 tons, which has been constructed at Miho Zosen, at the Port of Yaizu in the morning on October 4. There will be a ceremony to commemorate the completion of the ship in the afternoon at Yaizu Grand Hotel in Yaizu City.
With Capability to Load Helicopter
The Dainana Wakabamaru’s characteristics are as follows: 1) a two-deck vessel with a bulb bow and flapped rubber; 2) enlargement of deck space for helicopter use for fish group detection with installation of necessary equipment; 3) installation of eight freezers to enhance a freezing capability-a brine freezing capacity of 55 tons per bottle x 22 bottles-, for refrigeration environmentally friendly ammonia being used; 4) a power winch capacity of 20 tons x 52 meters a minute with installation of a bow thruster; 5) installation of large fixed diameter propellers for energy and propulsion efficiencies; 6) one skiff and three work boats; 7) the main engine size of 4,000 horsepower with energy efficiency-an official trial operation record of 16.8 knots; 8) each cabin size of more than 1.5 square meters per person, larger than a standard, with special cabins for pilots and mechanics, and an observer room for international resources management councils; and 9) the maximum capacity of 30 people (27 crew members).
September 16, 2009
Kyokuyo headquarters and Kyokuyo Shoji held the Autumn 2009 Business Meeting in Tokyo on September 15. In addition to domestically cultured tuna, about 300 items of tuna, bonito, salmon, and shrimp, among others, were displayed at ten different sections. 700 clients from roughly 300 companies visited the showcases and talked business, enjoying samples.
Focus on Unique Processed Products of Domestic Raw Materials
The prepared foods section (50 items) presented a variety of new products manufactured from domestic raw materials. A “Hokkaido Dosanko” series harnessed raw materials from Hokkaido, offering new autumn products “Tako Karaage” (fried octopus) and “Sanma Tatsutaage” (fried saury), in addition to fried atka mackerel, squid, and chum salmon. This series is a popular one with growing sales at the mass retailers’ deli sections as well as Japanese style drinking spots (izakaya) as an autumn-winter commodity.
Furthermore, a “Totoya no Totokatsu” series lined up more products, “Shiogama no Maguro Katsu” (Shiogama’s tuna cutlet) and “Sanriku no Sanma Katsu” (Sanriku’s saury cutlet), in addition to “Sakaeminato no Aji Katsu & Iwashi Katsu” (Sakaeminato’s Japanese horse mackerel cutlet and sardine cutlet). The company appealed for safety assurance by making the most of local products.
The original article was published on September 16, 2009 and was translated by Kiyo Hayasaka.
September 15, 2009
Tosakatsuo Suisan, managed by President Hiroyuki Myojin, entered its distant water pole and line fishery, B1 bonito, to the MSC certification assessment earlier this year and now the assessment process has reached the final phase, a review by certifiers. It is expected that the fishery will be awarded a certification late this month.
September 9, 2009
Nippon Suisan published the “Nissui Environmental Report 2009.” The report summarizes Nissui’s environmental efforts for 2008, including CO2 emission reduction, marine resources conservation, waste cutback, and recycling.