バイオマス開発機構 Product Lineup

In the 2024 Kumamoto Prefecture Agricultural Products Processed Food Contest, we received a bronze award, and in the 2024 Kumamoto Prefecture South Food Grand Prix, we won the grand prize. The Yatsushiro City specialty, Buntan grapefruit, begins harvesting in December and reaches its peak season from January to March, making it a seasonal product. To enjoy the Buntan grapefruit fruit as it is, we have made it into a syrup. The syrup is made by carefully peeling each fruit. The syrup also uses the peel of the Buntan grapefruit, giving it a subtle fragrance. As the name "Gorotto Buntan" suggests, you can easily enjoy the large Buntan grapefruit fruit. You can savor it as is, or use it as an accent in desserts and confections. Gorotto Buntan is available in 400g and 200g packages. Additionally, we offer a 1kg option for commercial use.

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Our company is equipped with mixing pots, blenders, a food mill (pulper finisher), steam sterilizers, large refrigerators, and freezers. We use the mixing pots for processing paste from pomelo and puree from tomatoes. We have two mixing pots that can hold 60 liters each. We also have two blenders, which are used for the final finishing. This allows us to produce a large quantity during the processing of citrus pastes and vegetable or fruit purees. The food mill (pulper finisher) is often used when processing tomatoes into puree. This food mill can also be used for juicing fruits. The main difference from a juicer is that it retains the fiber. By straining the pulp, the fiber contained in the pulp includes the nutrients found in the fruit, allowing us to juice without losing any nutrients.

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We offer contract manufacturing of food products utilizing our know-how in food processing, such as paste processing of pomelo and Shiranui, as well as tomato puree processing. The entire process, from processing to packaging, is mostly done by hand, allowing for meticulous finishing. Please feel free to contact us.

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The Yatsushiro City specialty, Bampiyu, begins harvesting in December and reaches its peak season from January to March, making it a seasonal product. To enjoy the fresh taste of Bampiyu year-round, Bampiyu farmers established the "Dessert Workshop Orange Association," which developed the Bampiyu paste "Maxito." The biggest feature of Maxito is that it uses the entire Bampiyu, separating the peel, pith, and flesh. The peel has an aromatic scent, the flesh offers a balance of acidity and subtle sweetness, and the pith contains beneficial bitter components. This product highlights the unique qualities of each part, crafted by Bampiyu farmers. Maxito can be used as a fruit sauce for ice cream and yogurt, as a dressing for salads, and as a delicious mixer for carbonated water, cocktails, and shochu. We offer convenient trial sizes of 80g, as well as 250g and 600g options. Additionally, we have gift sets of two 250g jars and three 80g jars, and we also produce and sell a 1.5kg option for businesses. If you are interested, please contact us. https://www.biomass-kaihatu-kikou.com/form.html

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Our orange division and food processing plant focus on processing the specialty of Yatsushiro City, Kumamoto Prefecture, known as the "Bampiyu" (a type of citrus fruit). We collaborate with JA Yatsushiro, Bampiyu farmers, and our own Bampiyu farm to secure raw materials and produce products. We also undertake processing work on a contract basis. Additionally, we offer consulting services for greenhouse cultivation of Bampiyu (Shakakudo) and Atemoya (pineapple Shakakudo), as well as biomass gasification power generation. 【Products Offered】 ■ Bampiyu paste "Maxito" ■ Syrup-preserved "Gorotto Bampiyu" ■ Drinkable Bampiyu jelly "Maxito Jelly" ■ Bampiyu chiffon cake ■ Bampiyu chiffon rusk *For more details, please download the PDF or feel free to contact us.

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