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A food tech farm that nurtures agriculture and health

A food tech farm that nurtures agriculture and health

ノウトケンコウヲハグクムフードテックファーム
Vendor
株式会社アガペファーム
As a group company of dispensing pharmacies with 82 stores nationwide, we are a company that supports healthy bodies with food before contracting illness.
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T6290001064299

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About the brand

As a group company of dispensing pharmacies with 82 stores nationwide, we are a company that supports healthy bodies with food before contracting illness.
1
With the theme of supporting people's health with food, we are a manufacturer that makes products that use only plant-derived ingredients and do not use any additives.
2
We are working on product development in collaboration with industry, academia, and government with the Fukuoka Prefectural Industrial Technology Center's Biofood Research Institute and Kyushu Sangyo University.
3
We utilize the voices of customers who use dispensing pharmacies, which are group companies, in product development.

More about the Brand Owner

藤木　一行（代表取締役・薬剤師）

kazuyuki Fujiki ( President / Pharmacist )

He is the founder of Agape Pharmacy, a dispensing pharmacy with about 80 stores nationwide. He suffered hearing loss due to an adverse reaction to vaccination that occurred as a child, and he struggled to obtain a pharmacist license. Based on his own experience, he established Agape Farm Co., Ltd. for the purpose of making ginger using conventional cultivation methods that do not use chemicals under the theme of "creating a healthy body that is less susceptible to disease through food," and started with the production of ginger syrup, and in 2022 we are aiming for a mass production system by building a new factory that has acquired international certification (halal certification, kosher certification). Our motto is "Helpful."
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Learn more about this brand

Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?

Why are we doing?

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Fukuoka Prefecture is the second largest soybean producing area in Japan. It is a production area where delicious soybeans can be harvested, which is said to be Hokkaido in quantity and Fukuoka in quality. Development of processed products made from delicious soybeansFukuoka Prefectural Industrial Technology Center Biological Food Research Institute (Kurume City)This was the beginning of the brand building. In addition, from the conversations with customers who visit the dispensing pharmacies of group companies, we receive hints that it would be nice to have such a food, and we are working hard every day to develop products that will make them happy.
　
　
　
　
　
　
　

What are we doing?

Currently, we are developing our business in two divisions: a division that cultivates peppers and potatoes in organic JAS fields, and a division that manufactures soy milk "Soirakto," a fermented soy milk with lactic acid bacteria and "Kinkyokan," a food with functional claims, using soybeans and ginger, which are local specialties, and "Kinkyokan," a ginger syrup with functional claims, at a factory that has acquired JFS-B, halal, and kosher certifications.
　
　

Commitment to the product

Food with Functional Claims (G272) Ginger Syrup "Kinkyokan"
　
Hachiro Ginger, produced in Yatsushiro in Kumamoto Prefecture, which is the second largest ginger production area in Japan, is a brand ginger with a large stock, strong spiciness, and low fiber in the pulp. Without using a single drop of water, the ginger extract is extracted with millet sugar, boiled down, and the juice of Oita Kabosu is added to make a syrup that is sweet but retains a refreshing sourness. The active ingredients gingerol and shogaol contained in ginger exert a warming effect on peripheral areas, making this product appreciated by those who are concerned about cold hands and feet. Divide the syrup into 5~6 times with your favorite drink and drink. Also. It can also be used to season dishes such as boiled blue fish and grilled pork with ginger. We also offer a 20ml (approximate daily intake) stick-type product that is easy to carry.
Lactic acid bacteria fermented soy milk "Soirakto"
This product uses only soybeans from Fukuoka Prefecture and was developed with the aim of becoming a "plant-based Yakult".
We were the first major manufacturer to develop a drink-type soy milk yogurt in collaboration with the Fukuoka Prefectural Industrial Technology Center Biological Food Research Institute. Lactic acid bacteria fermentation is usually increased by lactic acid bacteria eating sugar, but we have established a technology to complete lactic acid bacteria fermentation without adding sugar. As a result, the ratio of non-glycoside isoflavones (aglycone type), which are easily absorbed by the body when lactic acid bacteria eat carbohydrates bound to glycoside isoflavones (glycoside type) contained in soybean products, is reversed, and rises to 65% of the total isoflavones, making it easy to alleviate women's unique problems due to aging. (Patent No. 6461229 Fukuoka Prefecture Joint Application)
　
　
　

Who are supporting us?

Our products were developed on the premise of "pure plant-based + additive-free", and it is easy to feel by continuing to drink it. Recently, there has been an increase in the number of people who avoid animal products for healthy purposes such as "vegetarian" and "vegan", and our products are generally targeted at such health-conscious people.
In particular, it is a product that should be continued to be taken by people who have problems such as cold hands and feet, PMS, and menopause, which are common in women.
In addition, from grandpa and grandma to children, the whole family aims to create a healthy body that does not lose to illnessNew Eating HabitsPlease use it as.
　
　
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