Yamabudō (Japanese Wild Grape)
山ぶどう (Yamabudō)
Por qué hacer sourcing en Japón
Iwate yamabudō has GI-protected wine status; only origin with established cooperative-scale juice and concentrate processing for export.
Spec clave
Anthocyanin 1,500–4,000 mg/L juice; resveratrol 5–25 mg/100g fruit; total polyphenol 800–2,500 mg/L.
Producto final típico
Resveratrol-positioned supplements, super-fruit RTD juice, heritage-positioned retail wine and jam.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 100 L juice; 10–50 kg concentrate; 1–10 kg extract
- Plazo típico
- 6–10 weeks (food); 10–14 weeks (extract)
- Regiones de origen
- Iwate (Kuji, Kunohe), Aomori, Hokkaido, Tōhoku generally
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- September – October
- Estado regulatorio en Japón
- Food product; CosIng-comparable extract status for cosmetic use
- Nombre INCI
- Vitis Coignetiae Fruit Extract
- Nombre japonés
- 山ぶどう
- Romaji
- Yamabudō
Sobre este ingrediente
Wild Japanese grape (Vitis coignetiae) native to Tōhoku and Hokkaido. Dramatically smaller and more acidic than European wine grapes, but with anthocyanin and resveratrol concentrations 2–4× higher. Iwate Prefecture is the centre of commercial cultivation and processing — local cooperatives produce yamabudō juice, jelly, wine, and increasingly resveratrol-rich extract concentrates for the international supplement market. Iwate's Kuji and Kunohe districts have GI-protected branding for yamabudō wine.
Estado regulatorio
| Japón | Food product; CosIng-comparable extract status for cosmetic use |
|---|---|
| Unión Europea | Food import; CosIng evaluation per specific extract |
| Estados Unidos | GRAS for fruit-derived foods; MoCRA cosmetic use |
| China | Imported food product; GACC registration for industrial-scale supply |