The company’s strategy is to “reduce its consumption of outdoor-grown vegetables, and gradually transition to vegetables cultivated in the plant factory,” says plant factory manager Katsuhiro Takahashi. Using vegetables cultivated in a plant factory reduces the risk of foreign contaminants and greatly reduces the inspection burden.
The company is already supplying edible chrysanthemum for its soups. Because the herb is harvested in the plant factory and immediately processed in the food processing room next door, it is considerably fresher than chrysanthemum procured outside. In addition to its delicious taste and absence of contaminants, the company is impressed with the clean leaf shapes and consistent taste achieved across the seasons.
The plant factory has also helped improve the company’s brand image. Existing and prospective customers who were given guided tours of the plant factory were impressed with how tasty the vegetables were and with the quality of the cutting-edge facilities. Manager Katsuhiro Takahashi proudly commented, “No one imagined that our company would be able to deliver results so quickly.
Contact Person: Mr. Hugh Hu
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