Materia primaIngredientes alimentarios

Unshū Mikan (Satsuma Mandarin)

温州みかん (温州みかん)

Por qué hacer sourcing en Japón

~40% of Japanese citrus volume is unshū mikan; mature cultivation, processing, and chinpi Kampo supply chains established.

Spec clave

Brix 10-12; acidity 0.7-1.0%; chinpi (dried peel) used in Kampo; hesperidin-rich peel extracts for cosmetic use.

Producto final típico

Fresh-fruit retail, juice retail, chinpi Kampo herbal, cosmetic peel extracts.

At a glance

Proveedores listados
2 proveedores
MOQ típico
100 kg fresh; 10–50 kg juice / peel
Plazo típico
4–8 weeks
Regiones de origen
Wakayama (largest), Ehime, Shizuoka, Kumamoto
Categoría
Ingredientes alimentarios
Temporada de cosecha
October – February
Estado regulatorio en Japón
Food product; cosmetic JSCI listed for peel extract; chinpi Kampo
Nombre INCI
Citrus Unshiu Peel Extract
Nombre japonés
温州みかん
Romaji
温州みかん

Sobre este ingrediente

The Satsuma mandarin — Japan's most-cultivated citrus by volume (~40% of all Japanese citrus production). Wakayama, Ehime, Shizuoka, and Kumamoto dominate. Distinguished by seedlessness, easy-peel rind, and refreshing sweet-tart balance. Beyond fresh fruit, mikan peel (chinpi) is a classical Kampo herbal raw material with long medicinal history; the peel is also extracted for cosmetic applications. The 'Satsuma' name reflects the variety's introduction to the West from Satsuma province (Kagoshima) in the late 19th century.

Estado regulatorio

JapónFood product; cosmetic JSCI listed for peel extract; chinpi Kampo
Unión EuropeaFood import; CosIng listed
Estados UnidosGRAS; FDA Prior Notice; MoCRA cosmetic use
ChinaGACC food facility registration

Proveedores japoneses

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