World Grain - September 2021 - 78

FEATURE: CONSTANT INNOVATION KEY TO SATAKE'S 125-YEAR SUCCESS
The REACH rice milling system
improves efficiency and simplifies
the rice milling process.
Machine, invented in 1955, became the first rice milling
machine to be exported from post-war Japan. The
following year, Satake developed the one-pass rice
milling machine for use by farmers.
The focus during that time was increasing the volume
of production with mass production and improved
efficiency. Satake's Compass Rice Milling System
allowed the Japanese government to centralize largescale
rice milling facilities. Because of the government's
endorsement, the system was used by a majority
of rice mills in Japan in 1962.
In 1966, the company developed the tempering
dryer, which could dry rice up to 10 times faster than
previous dryers, and in 1974, the Rice Master, the first
husker with an oscillating paddy separator, ushered in
a new era for husking.
Satake also started
expanding its physical
locations,
Tohoku
Satake
opening
Co.,
Ltd., in northern Japan
in 1968 and Satake Inc.
in Houston, Texas, US,
in 1980. Physical expansion
continued in the
1990s with the establishment
of Satake UK Ltd.,
through the acquisition
of Robinson/Simon;
Satake
(Suzhou) Co.
in
Manufacturing
Ltd.,
China; and Satake
America Latina Ltda., in
Porto Alegre, Brazil.
After production volumes
reached a satisfactory
level, the focus
78
shifted to the quality of the products. Consumers were
increasingly demanding better tasting and cleaner rice.
Conveniences were much sought after, including washfree
and quick-cooking rice. At the same time, safety
and security, including the absence of foreign material
and discolored grains, were sought after by the consumer,
and Satake responded.
" Satake has led the grain processing field by developing
innovative products that have never been seen
before, one after another in response to the needs of
society and the times, " Matsumoto said.
In 1986, Satake developed a " Taste Analyzer " that
objectively measures the taste of rice.
" The new method, which determines the taste of rice
based on its component content, has made it possible
to conduct simple and consistent taste tests, " he said.
In recent years, the company developed " rinse-free
rice " by safely and gently removing bran from the surface
of the rice so it can be cooked without rinsing.
This had been desired by the industry and consumers
for a long time, especially since it did not produce
wastewater.
Satake also developed a technology to naturally
transfer the functional components of brown rice to
white rice. This technology transfers the GABA found
in the germ of brown rice into white rice through the
natural germination process and moisture transfer of
the rice. It has been commercialized as " GABA Rice. "
" In today's Japan, the focus on safety and security
have further expanded into the areas of health and
beauty, " Matsumoto said. " We have always been committed
to satisfying the needs for our customers and
consumers by promptly incorporating these market
needs and changes into our product lines. "
Kazuhisa Matsumoto took over as the new company
president as of June 1, 2021.
September 2021 / World Grain / World-Grain.com
http://www.World-Grain.com
World Grain - September 2021

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