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BUT INDONESIA ALSO PRODUCES EDAMAME ^_^

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ONE AND ONLY INDONESIAN EDAMAME EXPORTER IS IN JEMBER

EDAMAME OUTLET IN JEMBER

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EDAMAME PLANTATION IN JEMBER

200 asl. 1.200 hectare. 3.5 ton / ha.

Ryokkoh Variety (Jepan)

R 75 Variety (Taiwan)

3 times harvest in one year.

L/O/G/O

The opportunity to develop edamame products in Jember district had been about 35% of the total production of edamame carried out by the Mitratani Two Seven, while 65% of the production had been exported

We export to : Japan Singapore Malaysia Taiwan United States

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As for the domestic market, Mitra Tani this year to sell 1,360 tons of edamame

As for targeting to export Mitra Tani as much as 5593 tons of edamame.

Mitra Tani Two Seven targeting revenue of Rp 121 billion by the end of this year. USD 102 billion of which came from exports to Japan

L/O/G/O

Edamame VS Local Soybean

1. Edamame seed size bigger, sweeter taste and softer texture than local soybeans.

2. Edamame can be grown both in the tropics and subtropics at temperatures hot enough and relatively high rainfall

3. Edamame harvest time is relatively short

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HARVEST & POST HARVEST

HOW TO HARVEST

o Harvesting period period ranged from 45- 65 days

o Harvesting donot run simultaneously and have intervals for 2 days

o Edamame beans reach harvest at different times based on the amount of sunlight the plants receive. The more sunlight your plants receive, the sooner they will be ready for harvest.

o Edamame is generally hand-harvested on small farms,

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Pods are ready for harvest when they are .....

o close to fully size

o completely green pod, with no hint of yellowing

o pods must have two or three seeds

o most pods should be at least 5 cm long

o damage and disease-free

Additional requirement

o 500 g yields should contain 160 -170 pods

o the weight of 100 seed should exceed 30 gram

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The quality of edamame is highly depend on post harvest treatment.

Several sensory attributes and nutritive compounds decline rapidly in unappropriate post harvest handling.

Long term storage is followed by rapid enzymatic degradation and microorganism damage lead to nutrient loss, color changing, off-flavors, and off-odors.

That is why long term storage must followed by several preservative tecghniques.

Post harvest of edamame consist of several treatment such as washing, sorting, blanching, cold storage and packing

Washing is process in which edamame exposed to clean potable water in order to remove any sewage in order to prevent microbial cross contamination. Washing is important techniques to keep the cleaning and also prevent further deterioration in edamame during storage period

WASHING

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Sorting

Blanching and Freezing

Blanching is a process in which vegetables are briefly exposed to boiling water prior to low temperature storage

It serves as a necessary step to maintain vegetable quality and extend shelf life (Xu, et al., 2012) by turning off several degradation activity caused by endogenous enzime and microorganism and also gaining color and texture of edamame.

Freezing is process in which vegetables are exposed to freeze condition to extend shelf life

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Fresh horticultural product has limited shelf life ranging from a few hours to a few weeks at ambient conditions.

Packaging is required not only for preservation and protection but also for safe transportation of products during storage and handling.

Packing

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