On our development farm, the tomatoes grown for development are used for our research, but only some of them are used, and the rest are used by our part-time workers to experience the delicious taste.

However, as it is not possible to consume all of the food, our employees have devised a way to contribute to the prevention of food loss and the world, and we have decided to donate the food to a nearby children's cafeteria.

How can we produce tomatoes that are 'safe, tasty and nutritious', rather than just a grown crop?

Why do they taste better than other tomatoes? We would be delighted if you could think about this and use it as a starting point for your own techniques.

It is one of our goals that technology enriches people's lives.