Immersed in research about using ice plants to forestall soil damage caused by salt, Akihiro Nose, a professor in the agriculture department at Saga University in Honjo, Japan, was surprised when a student suggested the plant might be edible. While continuing his research, Nose put the plant on the market in 2006, calling it “barafu.” A venture firm named Nokendo, run by Nose and former students, is working to find a sales channel. Nose describes barafu as “salty, crispy, and refreshing,” and Nokendo sales director Takahiro Ogawa says the plant “has a pretty appearance” that appeals to consumers. Sales contracts with local farmers and the development of processed foods containing ice plant — including ice cream — are underway.<\/p>\n
Saga is among a growing number of Japanese research institutions that have developed food products as an offshoot to their research projects. Foodstuffs developed by universities face a rough road to commercialization, since the institutions lack sales outlets and business know-how. However, last summer 28 Japanese institutions marketed their products at a special sale in a department store. Hokkaido University brought kelp, Shinshu University exhibited what it called “ruby honey,” and Yamagata University displayed bread made from rice powder. Commercialization of university-brand foods can help publicize research results in a way that people can understand and could also help universities attract students, according to the institutions.<\/p>\n