The Siquasa is a small and acid citrus fruit having a distinctive aroma, which is produced in the northern part of Okinawa. The main commercial by-product obtained from this fruit is 100% juice. Recent years have witnessed an increased leveling-off of the sale of Siquasa by-products and lowering of the price of the raw material, i.e., the fruit. It can be said that the production and product development of the Siquasa fruit have entered into a new phase aiming at securing a steady market position. We presented a model design of Siquasa production and product development in the wake of the boom with the aim of facilitating the abovementioned objective.
In Okinawa, a form of Siquasa called “Aogiri” is used as vinegar in August and September. Expanding the sale of Aogiri in mainland Japan would create a new demand and market for the product. However, in order to keep obtaining a higher price for Aogiri, it is necessary to ensure a continuous supply of the quality and quantity of the product that the market demands and to build a committed relationship between the areas of production and the market.
