{"id":5424,"date":"2025-10-30T10:11:30","date_gmt":"2025-10-30T01:11:30","guid":{"rendered":"https:\/\/www.ag.kagawa-u.ac.jp\/english\/?p=5424"},"modified":"2026-01-27T09:34:16","modified_gmt":"2026-01-27T00:34:16","slug":"closing-ceremony-for-the-kagawa-university-2025-jica-nikkei-training-program-development-of-a-new-small-food-business","status":"publish","type":"post","link":"https:\/\/www.ag.kagawa-u.ac.jp\/english\/closing-ceremony-for-the-kagawa-university-2025-jica-nikkei-training-program-development-of-a-new-small-food-business\/","title":{"rendered":"Closing Ceremony for the Kagawa University 2025 JICA Nikkei Training Program: Development of a New, Small Food Business"},"content":{"rendered":"\n

Closing Ceremony for the Kagawa University 2025 JICA Nikkei Training Program: Development of a New, Small Food Business<\/strong><\/p>\n\n\n\n

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The closing ceremony for the FY2025 JICA Knowledge Co-Creation Program, \u201cDevelopment of New Small Food Business,\u201d<\/em> was held on October 29, 2025<\/strong>, at the Faculty of Agriculture, Kagawa University. During this program, participants from Colombia, Paraguay, Brazil, and Bolivia completed two weeks of intensive training that combined lectures, field visits, product development workshops, and business model planning.<\/p>\n\n\n\n

At the closing ceremony, opening remarks were followed by greetings from Prof. Peter Lutes (Faculty of Agriculture, Kagawa University) and Ms. Noriko Shiiya (Director, JICA Shikoku Center). Certificates of completion were then presented to each participant in recognition of their achievements.
Mr. Takashi Takegami delivered acknowledgements, expressing appreciation to all partners and supporters who contributed to the success of the program.<\/p>\n\n\n\n

After the award presentation, a commemorative photo session was held, and the ceremony concluded with closing remarks. The event marked the successful completion of the program and celebrated the participants\u2019 commitment to applying their new knowledge to the development of sustainable and innovative food businesses in their home countries.<\/p>\n\n\n\n

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The Kagawa University 2025 JICA Nikkei Training Program: Development of a New, Small Food Business was held between October 6 to October 29, 2025. The initial sessions were conducted by JICA at the JICA Yokohama Center.

From October 14 to 29, 2025, JICA Shikoku and Kagawa University conducted a training program focused on small-scale food business development. Thirteen participants from Colombia, Paraguay, Brazil, and Bolivia\u2014including restaurant owners, chefs, and food-related community leaders\u2014joined the program.<\/p>\n\n\n\n

Led by Prof. Peter Lutes (Faculty of Agriculture, Kagawa University) and guest instructors, the course introduced practical methods for starting and managing a sustainable food business. Participants learned business planning, product development, food safety, branding, and promotion strategies. In addition to lectures, participants visited local business sites in Takamatsu, experienced Japanese food culture such as handmade udon and fusion cuisine, and learned about the use of regional ingredients.<\/p>\n\n\n\n

The program emphasized \u201cglocalization\u201d\u2014combining local ingredients and traditions with Japanese knowledge, techniques, and business models such as Japanese cuisine and fusion cuisine. The goal is to support the creation of new, high-quality, and sustainable food businesses in developing countries and Nikkei (Japanese-descendant) communities.<\/p>\n\n\n\n

After completion, participants are expected to apply what they learned\u2014food safety, product development, marketing, and business design\u2014in their home countries and contribute to local economic and community development.<\/p>\n\n\n\n

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Training Outline<\/strong><\/h3>\n\n\n\n