Bulletin of The Iwate Agricultural Research Center No.5
|Breeding of a New Glutinous Rice Variety "Mochibijin"|
|Shinsuke NAKAJO, Yutaka KIUCHI, Hiroko NAKANO, Kazuhiko TAMURA, Shigeru OGATA, Masaki TAKAHASHI, Kengo OGIUCHI, Tsutomu SASAKI, Hiroya ODANAKA, Yoshiaki OHGI, Takashi SATOH, Hiromi SUGAWARA, Hideaki NAKAMURA, Akikazu NAKANISHI, Masahiro TAKAHASHI, Yoshiaki TERUI and Yoshinori KAMIYAMA|
|Ā@"Mochibijin" is a new rice variety developed from the cross
between "Niigata-Mochi31 (named "Wataboushi")" and
"Chubu-Mochi 80" made in 1991 at the ex-Kennan branch of Iwate
Agricultural Experiment Station. This variety was intended for a glutinous
with middle maturity, slightly high lodging resistance, good eating quality
and processing suitability for making rice cake.
Ā@"Mochibijin" had been tested as a local line number "Iwanan-Mochi 19" from 1998.
Ā@It was adopted as a recommended variety in Iwate Prefecture at February 2002, which will divide the peak of harvest season of leading glutinous variety "Himenomochi".
Ā@Several characteristics of this variety are described as follows;
(1) It belongs to the middle maturity group, slightly later than "Himenomochi"
(2) The plants are panicle weight type rather than intermediate. Its culm is slightly shorter than "Himenomochi". Its panicle number is similar to "Himenomochi".
(3) It has slightly high lodging resistance, stronger than "Himenomochi".
(4) "Mochibijin" is easy to distinguish from "Himenomochi" with brown apiculi, and short brown awns which appear rarely.
(5) It has good eating quality, as same as "Himenomochi". Additionally, it is suitable for industrial production of rice cake, similar to "Koganemochi".
|Breeding of a New Rice Variety "Iwatekko"|
|Hiroko NAKANO, Yutaka KIUCHI, Shigeru OGATA, Masaki TAKAHASHI, Kengo OGIUCHI, Hiroya ODANAKA, Yoshiaki OGI, Takashi SATO, Yoshiaki TERUI, Hiromi SUGAWARA, Hideaki NAKAMURA, Akikazu NAKANISHI and Yoshinori KAMIYAMA|
|Ā@"Iwatekko" is a new rice variety developed from the cross between
"Hitomebore" and "Touhoku141 (named "Kokoromachi")"
made in 1991 at ex-Kennan branch of Iwate-ken Agricultural Experiment Station.
"Iwatekko" was intended for an early-maturing variety with cool
weather tolerance, high grain quality and good eating quality.
Ā@"Iwatekko" had been tested as a local line number "Iwanan 16" from 1998.
Ā@It was adopted as a recommended variety in Iwate prefecture in 2001.
Ā@Several characteristics of the "Iwatekko" are as follows;
(1) It belongs to the early-maturity group, same as or slightly later than "Takaneminori".
(2) The plants are partial panicle number type. Its culm is slightly longer than "Takaneminori", as same as "Akitakomachi". Its panicle number is more than "Takaneminori" and "Akitakomachi".
(3) Lodging resistance is slightly weaker than "Takaneminori", as same as "Akitakomachi".
(4) It has high tolerance to sterility caused by low temperature at the booting stage, superior to that of "Takaneminori" and "Akitakomachi".
(5) The grain quality is superior to that of "Takaneminori", as same as "Akitakomachi".
(6) The eating quality is as same as "Akitakomachi", evidently superior to that of "Takaneminori".
|Development Process and Support Direction on Dairy Farming Management in Iwate|
|Ā@In order to aim at training of the owner farmer in Iwate Prefecture,
after conducting interview investigation of dairy farmers, development
process and the support direction were shown from the business management
Ā@After engaging in agriculture, the āoipeline ārystem and the large-sized power farming system were taken in on the basis, and labor-saving and the advancement of capital equipment were reformed from the ten dairy cow scale on it at the 50 dairy cow scale.
Ā@Furthermore, employment labor is taken in and there is also dairy farming management which is progressing to the āeree-ārtole āĀāéāĄĀ@Milking-āoarlor ārystem of a 100 dairy cow scale and the corporation form.
Ā@While outside environment changes, for a new production system or scale expansion, an investment was made accumulating owned capital and it has developed.
Ā@This process was arranged in four stages of a ālanagement āoarticipation āserm, a ālanagement ācevelopment āserm, an ā`dditional āhnvestment āserm, and a ālanagement āqeorganization āserm, and the main point was described according to the farm business management item.
Ā@Moreover, a support item and the contents were clarified to the āeree-ārtole āĀāéāĄĀ@Milking-āoarlor ārystem of a 100 dairy cow scale and ārāĒāĀāĆāĆ-āaāĀāíāé ārāôāďāĒāÖāća 50 dairy cow scale of dairy farming business management technology, the present condition, and the intention.
|Improvement Process and Main Problem of Tobacco Farming in Northern Iwate|
|Ā@ The advanced tobacco farming in northern Iwate have progressed by taking the lead in introducing new technology and necessary machines or facilities every about ten years.Such farming have be given technical assistance and financial support by Tobacco and Salt Public Corporation or Japan Tobacco Inc.(JT) through tobacco farming association since beginning tobacco farming by the management's predecessor(about 1955-1965) till the present.Nowadays, these farming carry problems and uneasiness concerning small and distributed fields,wilt disease, farming management and it's succession.Accordingly, there are necessary that taking measures to meat reaching agreement on practical use of regional fields, scaling up and collecting the fields, advice for management and bringing up the leader.Then, because of farming association and JT is restructuring, there are important than before that administrative support and tying-up.|
|Characteristics of Barnyard Millet Landrace with Lower Amylose Content in Iwate prefecture|
|Satoshi HASEGAWA and Masumi KATSUTA|
|Ā@The Barnyard MilletĀiEchinochloa utilis Ohwi et YabunoĀjcultivar 'Mojapey' (local name) grown in Akka area, Iwaizumi-cho,
IWATE prefecture has the 12-13Āď amylose contentĀ@and the different starch
pasting characteristic, as compared with the standard cultivars 'Karumai-zairai(shiro)'
and 'Daruma' have about 27-28Āď amylose content.
Ā@We observe cooked'Mojapey'has sticky, soft and good flavor in test for eating quality even when cooling down.
Ā@The Barnyard Millet cultivar 'Mojapey' is expectable for the improvement in flavor, and for the development of new processed foods.
|The Labor Saving Technique of Maize Harvesting and Ensiling by the Roll Baler for Chopped Material|
|Takaharu MASUDA, Tomomi HIRAKUBO and Shigeki KAWAHATA|
|Ā@The roll baler and the bale wrapper for chopped material, a new technique
of maize harvesting and ensiling, is able to gather chopped maize into
a roll bale of 80cm diameter, 88cm width, 0.45m3 volume, 316.5kg weight of high density. The percentage loss of product
at bale release and wrapping was 2.1%.
Ā@The results of a maize harvesting test using a 85ps tractor and a double row harvester show the work efficiency of the roll baler to be 21.4acre per hour, however in the case of the bale wrapper, it was able to ensile only 15.1a/h, and could not follow the roll baler efficiently.
Ā@A comparison of the time taken for the roll baler to complete a work task and standard time taken showed a decrease in 43%, a significant reduction in work expenditure(work force).
Ā@The silage products were able to maintain excellent fermentation quality during the preservation term of wintertime(108~134days) and summertime(~312days), and showed no irregularity(average V-score= 94.7Ā}1.3) among the bales. The spoilage loss was less than 0.03%.