| Rie Kitamura |
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Light-Alcohol Refreshers Group
Product Dept.
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“I am responsible for the planning and development of light-alcohol refreshers, such as Chu-Hi products. To develop ‘Jika-Shibori,’ which was released in March, we traveled to regions producing fruit and visited a number of fruit farms and juice plants. We checked the quality of the fruit juice to be used for the product as well as its accompanying manufacturing processes. Because the key feature of Jika-Shibori is the appearance of natural fruit juice, we focused our efforts on securing the safety and security of fruit juice, as well as its taste. So we could deliver such a product, we carried out stringent checks in the development process.
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Takara CAN Chu-Hi Jika-Shibori
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| Masahiro Tanaka |
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Production Section, Kusunoki Factory
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“When we changed the delivery method of shrink film to the container delivery method, we had to modify part of the factory’s production facilities and change detailed specifications. However, thanks to the cooperation of relevant departments, the shift was successful. Although currently containers are used only for products with larger delivery lots, we will make efforts to introduce in the future the container delivery method for items with smaller lots as well. |
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| Miho Kazama |
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Distribution Channel Section, Kan-Shinetsu Branch
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“During a long training period conducted at factories, the heartland of manufacturing, we entered production sites and experienced manufacturing processes. There, I realized that even the light alcoholic refreshers we drink are often made through a number of processes, involving many people, all of whom have the aspiration to make better products.
What impressed me the most was a poster on the wall of the sake-making warehouse saying, ‘You cannot produce high quality liquor if you continue to say I am tired and cannot continue my work any longer.’ Through this training I came to understand both the difficulty of stably producing liquor of a continuous quality as well as the manufacturers’ excellent skills and pride in making high-quality liquor. Keeping these experiences in my mind, I will continue my work to sell liquor from the standpoint of a manufacturer, a sales person and a consumer.”
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| Daisuke Hibi |
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Planning Section, Kyushu Branch
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“These days, employees in all sections cannot achieve successful results if they just continue to do what they have done yesterday. Through the self-selecting training programs I learned new perspectives that I couldn’t have acquired through my work experiences alone. This included how to create a framework and a method to escape stereotypes with other participants. These experiences will allow me to grow.
I hope I will be able to continue participating in training programs to raise my awareness and utilize the experiences in my future career.”
The training programs Hibi participated in during fiscal 2006 included training to improve presentation skills, training to develop logical thinking, and training to strengthen planning capacity. |
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