Yoshinobu Amata
(Koyadaira, Mima City)

Koyadaira in Mima City, located at the foot of Mount Tsurugisan, is known as the yuzum-producing area.

Mr. Yoshinobu Amata officially began yuzu cultivation in Koyadaira. When sericulture declined in 1963, he focused on cultivating Yuzu because it sold at a high price.

At first, it was said that Koyadaira was unsuitable for yuzu cultivation; however, the cultivation was successful and spread throughout Koyadaira. In the middle of 1975, the price of Yuzu was sometimes as high as JPY 6,000–JPY 7,000 for a box of 12. However, prices began to fall, reaching approximately 60 yen per kilogram, when it was cheapest in 1985.

Mr. Amata came up with the idea of cultivating Yuzu without pesticides because some farmers became physically sick and used disinfection from spring to summer when Yuzu began to bear fruit. He also thought this would be of additional value and lead to branding.

Around that time, the Japan Agricultural Cooperative recommended organic farming, and he became the first certified organic farmer in Tokushima Prefecture in 1999. He began cultivating chicken manure and dried kaya as fertilizer instead of pesticides.
Later, other Yuzu farmers in Koyadaira became certified organic farmers, and the entire community began to engage in organic farming. Recently, Yuzu has also been drawing attention in other countries, and French chefs have come to see his organic-cultivated Yuzu.

He looks forward to welcoming his grandchild, who lives outside the city and helps with harvesting every November.
He also offered harvesting experiences to urban students to learn about agriculture in mountainous areas.
Carrying heavy boxes of Yuzu on mountain slopes is difficult, even for young people, but Mr. Amata said, "I want to continue cultivating Yuzu as long as I am healthy."