Page 24 - Catalog ITCS

T.I./15 Hirotaka Sakakibara (Director)
Tlf: +00-81-+81-569-44-1711
Email: hyokan.s@gmail.com JAPAN
HYOKAN www.hyokan-supply.com

TO WHOM IT OFFERS VALUE AND WHAT VALUE To whom What value
- Fish distribution companies Extend the freshness of highly perishable foods without losing their properties (taste,
- Restaurants texture, moisture, etc.) even outside of their natural life
Agri-food sector companies - Fruit and vegetable producers
- Florists
- …..
Companies that process organic matter and plastic
outside the agri-food sector
Spanish and French companies having access to the agri-food market: Manufacture of the equipment through a Manufacturing License Agreement that
Companies that offer technological solutions and - Suppliers of industrial kitchen equipment allows expanding the product range with high value equipment for the user. Also willing to
services to the agri-food sector - Engineering and installation companies in the industry set up a Joint Venture
Companies that want to invest (or diversify) in
other activities

Local authorities, R&D centres, entities that - Entities fostering Circular Economy in general. - Benchmark of Good Practice to spread in its region.
promote circular economy in general
Fit in Circular Economy Contribution to environmental impact Contribution to economic impact Contribution to social impact
Design for Circularity - Avoids the waste of fresh food (very perishable). - Allows the producer and distributor to go to market at peak prices - Minimise the social impact associated
Maintenance/Repair Enables to achieve zero waste with organic waste.
Reuse and recirculation - Allows consumers to make larger purchases when there is a greater supply
Remanufacturing - Avoids the management of food waste (bulky, bad
Revaluation smells, etc.) - Fresh food is, by default, expensive (fish, mushrooms, etc.) If managed properly, waste
Recycling is avoided
Energy recovery - Allows logistics to be optimised, with intermediate
Product as a Service warehouses - Allows to develop businesses now unthinkable (e.g. "fresh" off-season fruit)

REFERENCES ALREADY INTRODUCED
VALUE PROPOSITION FOR “END USER” IMPLICATIONS FOR “END USER” PHOTOS / IMAGES
IN THE MARKET
Chrysanthemums after 2 weeks
- ADAPTED industrial refrigerators and cold rooms - Reduces food waste
- Capable of preserving the freshness of food and flowers
(avoids dehydration) - Allows savings by better managing purchases
- Extends the life of scarce, limited-duration or expensive foods over (buy more when there is higher supply)
a long period of time
- Applying a high voltage, low intensity electric field to the shelves - HYOKAN's current restaurant customers have an
to prevent water molecules from freezing. average saving of € 80/month on food
- Does not freeze food at – 3°C purchases. Strawberries after 3 weeks
- Have characterised more than 1,000 foods
- Over 1,000 installations Mid-sized fridge: Industrial refrigerator Cold Room
- Adds ripeness to the food (enhancement of flavours and content of
Amino acids) Cost (in Japan): € 12,000
- Allows savings in the purchase of food, flowers, as they can be
bought in periods of greater supply Power consumption: € 3/month
- Allows to preserve organic products (without preservatives) (extra cost) Meat, after 1 month, retains its natural colour
longer

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Refrigerated warehouse Florist's showcase