Lamb Raised on Wine Lees on Sale in Japan

Copyright Fujisan Farm

Fujisan Farm, located in Fujiyoshida City in Yamanashi Prefecture, Japan, started selling lamb labeled "Fujisan Wine Lamb" in January 2010. The animals are raised on feed containing wine lees and bean curd refuse. The feed was developed at the Yamanashi Prefecture Livestock Experiment Station utilizing wine lees and bean curd refuse, which are usually disposed of as industrial waste. The same type of feed has been used for beef cattle, but this is the first time it has been used for sheep.

Fujisan Farm started producing the feed using a newly-developed method in November 2009. Wine lees from grapes harvested in fall 2009 were provided by a long-established winery, Chateau Lumiere, in Katsunuma, Yamanashi Prefecture. Okara or soy pulp from domestically produced soybeans came from a tofu shop in Oshino Village in the prefecture. These were mixed and crushed in a drum, followed by fermentation for three weeks.

Research shows that vitamin levels in the animal's blood increase when they are given wine lees. The high concentrations of vitamins in the blood make the meat less fatty and yields more flavorful lean meat. The farm raises Suffolk sheep with black faces and limbs.

Fujisan Farm intends to increase the number of sheep to about 100 and produce not only lamb, the meat of sheep in their first year, but also hogget, the meat of sheep aged one to two years. The farm plans to sell the meat through the Internet.

Posted: 2010/02/02 06:00:15 AM

TAG Food/Water , Material reduction , Non-manufacturing industry