In order to produce quality control standards of HACCP our manufacturing facilities take hygiene management seriously.
The four aspects of own production facilities mentioned above are all thoroughly documented in order to ensure that management and production take place smoothly.
In this way, we guarantee total safety of our products.
In April 2005, Ogurinouen attended a conference on ubiquitous computing systems for green tea. This included discussions on safety, reliability and providing quality products for our green tea loving consumers. Makinohara city, Omaezaki city and Haibara-gun Kawanehoncho have routinely sponsored this program. There are 9 companies and a total of about 430 farmers which provide green tea and Ogurinouen is the one and only company responsible for packing and distribution of the final product. Through the traceability system, consumers are able to trace the origin of the tea that they are drinking.
The origin of and information pertaining to our teas can be checked using the QR code. The QR code is an alphanumeric block of 24 characters which is printed an the tea packet. By taking a photo of this QR code with one's cellular phone, a consumer can easily learn all he/she wants to know about the tea's history and origin.
I say the environment that can access information networks such as Internet with anyone anytime somewhere. By this system, I show cultivation history information (cultivation information such as a pesticide or manure) from a production farmhouse and ingredient analysis information (a blend and quality inspection information) to perform at processing and a circulation stage and send "security" and "relief" of green tea.
A meaning of [trace]+[ability]=[production history].
Who of any place makes this green tea, and it is produced by any kind of trip, and it is what kind of structure which can confirm whether it is cultivated.
I see production place and a face of a producer close.
(A system model district maintenance business safe in 2005 relief of Japanese Ministry of Agriculture, Forestry and Fisheries ubiquitous food)