Local News

The Kyushu-Okinawa Agricultural Research Center of the National Agricultural and Food Research Organization has developed a new strain of rice it calls tachiharuka. The new rice is more resistant to weather and disease, and has a 10%-20% higher yield. The center began work in 2004 to meet the growing demand for inexpensive commercial rice that could be used for brewing sake and restaurant meals. It is expected to be widely used in Kyushu, where there are frequent typhoons. Source: Nishinippon Shimbun