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日本广岛大学药学部助教授神田博史和太田胃散公司利用组织培养大量生产高价的香辣调味料番红花成功。实验现在还处于烧瓶培养阶段,但今后不断改进技术,将向增殖时间缩短和栽培品种水平的目标发展,计划1～2年后达到实际应用。太田胃散公司是家庭用胃肠药的专门制造商。该公司是第一次在生物技术领域取得成果。番红花的干雌蕊作为香辣调味料和有镇静效果的药材,一向受到重视。收获期很短,一年中只有即将开花的2周时间,并且,从一朵花中只能采3个雌蕊。因此,流通到最终用户,价格较高,每公斤达30万～150万日元。日本用于食品方面每年需要最约1.3吨,销售额
Professor Kadahiro Kada and Assistant Ota Gassan Co., Ltd., Professor of the Pharmacy Department of Hiroshima University in Japan, used tissue culture to successfully produce high-priced spicy seasoning saffron. The experiment is still in the flask cultivation phase. However, in the future, the continuous improvement of technology will lead to the development of the goal of shortening the proliferation time and the level of cultivars. It is planned to reach practical use after 1 to 2 years. Ota Gassan Co., Ltd. is a specialized manufacturer of home-use gastrointestinal drugs. This is the first time that the company has achieved results in the field of biotechnology. The dry pistil of saffron has always been valued as a spicy seasoning and a calming effect. The harvest period is very short, only about 2 weeks before flowering in a year, and only 3 pistils can be picked from a single flower. Therefore, it reaches the end user and the price is relatively high, reaching 300,000 to 1.5 million yen per kilogram. Japan needs about a maximum of 1.3 tons of food per year for sales.