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Published byRoland Park Modified over 9 years ago
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WASABI
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A LITTLE ABOUT MYSELF I am Joe Halter. I have a B.B.A., with a major in Accounting from W.M.U. I have over 25 years of accounting work experience. I have always wanted to run my own business. In the past I have operated a lawn care business and an income tax preparation business.
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RELATED EXPERIENCE I have always loved to grow plants of all kinds. While in high school I worked at a tree nursery. I have extensive experience propagating plants. I currently have a 16’ X 24’ greenhouse.
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MY BUSINESS IDEA I would like to grow and distribute wasabi. Wasabi is a semi-aquatic plant Native to the Japanese mountains Wasabi is used to make a condiment, mainly used with sushi. It also has medical uses. It is a member of the same plant family as horseradish and cabbage. Most of what is called wasabi in the market today is fake. Made from horseradish and green food coloring.
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MY BUSINESS IDEA Real wasabi is cherished by the Japanese and I am told it is much better tasting. Because of its perceived difficulty in growing there is a short supply. There is a high demand for real wasabi and it is growing rapidly. With the rising popularity of sushi in the U.S., demand for real wasabi here is growing here too.
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JOBS Planting, harvesting, and maintenance of crop Processing into the finished product and packaging Micro-propagation lab to create young wasabi plants Office staff Marketing Miscellaneous jobs Outside vendors.
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COMMUNITY BENEFITS This regional area could become a large producer of wasabi. If the conditions can be produced to make it profitable to economically grow wasabi here, other crops could be grown here. Research in the use of alternative energy sources in my project could benefit other current industries in the area and new ones. Geothermal energy for instance. Additional research opportunities could develop. Diversifying the economy.
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MY NEXT STEPS Talk to agriculture professionals. Talk to alternative energy engineers. Talk to regular engineers. Talk to local sushi restaurant owners. Talk to local, state and federal government officials. Talk to financial professionals.
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