Okayama University Deepens Collaboration for Kibi Dango with Local Rice Producers
In a pivotal step towards preserving the traditional taste of Kibi Dango, Okayama University (OU) and Koeido Co., Ltd., a renowned confectioner based in Okayama, held a collaborative meeting with rice producers at Koeido’s manufacturing site on February 13, 2026. This initiative is an embodiment of the comprehensive partnership announced on November 26, 2025, aimed at ensuring the quality and sustainability of Kibi Dango by directly engaging with those who cultivate the essential ingredient: glutinous rice.
The event gathered rice producers and university representatives, allowing for an exchange of ideas and familiarity that seeks to enhance the quality of Kibi Dango, okayama's beloved treat. Participants toured the manufacturing line, observing the meticulous process by which high-quality glutinous rice is transformed into Kibi Dango. The visits to various processing stages were significant in highlighting the technological expertise required to maintain high standards in quality control. Attendees expressed surprise at the innovation and dedication demonstrated by Koeido’s staff, particularly impressed by comparative samples used for quality management.
An integral part of the workshop included a demonstration of Koeido's 'Idea Sheet'—a tool pivotal for the development of new products. The attendees learned about the brainstorming process that takes place at Koeido, from conceptualizing new ideas to actual product development. A rice producer shared his reflections, stating, "I was invigorated by the enthusiasm of the Koeido staff; it has reignited my passion and determination towards my rice cultivation goals."
Following the tour, a collaborative discussion took place, where the latest research findings from the joint research team were shared. This discourse created a platform for constructive dialogue about improving agricultural practices and processing technologies. Associate Professor Katsutoshi Onaka from the Graduate School of Environmental and Life Science remarked on the valuable experiences gained from the interaction between producers and consumers of processed rice, stating, "This collaboration has provided invaluable insights into the needs and challenges faced in rice production and processing, which are crucial for my research in agricultural management."
As Okayama University continues to advance its commitment to being a leading research university that addresses local and regional challenges, the institution remains dedicated to fostering innovation that honors traditions while paving the way for future developments in the agricultural sector. The collaboration between Okayama University and Koeido promises not only to cultivate a sustainable local economy but also to safeguard the culinary heritage of Kibi Dango for the generations to come.
Stay tuned for further updates on this exciting synergy between academia and local agriculture as they work tirelessly to enhance the traditions and practices that shape the local culinary landscape.
The event gathered rice producers and university representatives, allowing for an exchange of ideas and familiarity that seeks to enhance the quality of Kibi Dango, okayama's beloved treat. Participants toured the manufacturing line, observing the meticulous process by which high-quality glutinous rice is transformed into Kibi Dango. The visits to various processing stages were significant in highlighting the technological expertise required to maintain high standards in quality control. Attendees expressed surprise at the innovation and dedication demonstrated by Koeido’s staff, particularly impressed by comparative samples used for quality management.
An integral part of the workshop included a demonstration of Koeido's 'Idea Sheet'—a tool pivotal for the development of new products. The attendees learned about the brainstorming process that takes place at Koeido, from conceptualizing new ideas to actual product development. A rice producer shared his reflections, stating, "I was invigorated by the enthusiasm of the Koeido staff; it has reignited my passion and determination towards my rice cultivation goals."
Following the tour, a collaborative discussion took place, where the latest research findings from the joint research team were shared. This discourse created a platform for constructive dialogue about improving agricultural practices and processing technologies. Associate Professor Katsutoshi Onaka from the Graduate School of Environmental and Life Science remarked on the valuable experiences gained from the interaction between producers and consumers of processed rice, stating, "This collaboration has provided invaluable insights into the needs and challenges faced in rice production and processing, which are crucial for my research in agricultural management."
As Okayama University continues to advance its commitment to being a leading research university that addresses local and regional challenges, the institution remains dedicated to fostering innovation that honors traditions while paving the way for future developments in the agricultural sector. The collaboration between Okayama University and Koeido promises not only to cultivate a sustainable local economy but also to safeguard the culinary heritage of Kibi Dango for the generations to come.
Stay tuned for further updates on this exciting synergy between academia and local agriculture as they work tirelessly to enhance the traditions and practices that shape the local culinary landscape.
Topics Consumer Products & Retail）
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