Topics: Monosodium glutamate, Ajinomoto, Food industry Pages: 8 (2508 words) Published: April 9, 2013
Excessive nutritional intake is not limited to economically advanced countries. It is also becoming a serious social problem in emerging countries that have been rapidly developing in recent years. Unfortunately, the usage of sugar, salt, and fats to enhance food flavor, food texture and eating satisfaction is generally regarded as more appealing than using ingredients designed to reduce those items for the purpose of curbing excessive nutritional intake. It is a known fact that chefs around the globe utilize Ajinomoto to enhance the flavor of their cuisine and is a major product sold in over 100 countries worldwide. However, the usage of Ajinomoto has been the topic of great discussion and debate. Some of the people will use Ajinomoto, as they believe it is a safe ingredient to use just like salt or sugar. There is another group of people, which is against the use of Ajinomoto, as they believe that it is not safe and causes severe health problem (Ajinomoto, 2012). The main attribute of the food is to give the correct nutrients for the growth of the body, but it is an amazing fact that, we eat the food not only for looking the nutrient value but also the taste which getting through the food for a few minutes. It was the main reason that, we choose the food in the fast food outlets and bakeries. In such cases the food which we eat having more colour, smell and taste, but contains less nutrient value. We eat such food items to fulfill our craving about the tasty food. The reason for the tasty food which stimulates our taste buds, while eating food in several fast food centers, branded restaurant chains and Chinese restaurants are by means of adding a type of salt named as Ajinomoto. This is the reason why this company attracted us and makes us choose it to do further research whether Ajinomoto is good or bad.

Historical Background
The world's first and still largest producer of monosodium glutamate (MSG), Ajinomoto Co., Ltd., one of Japan's largest food processing enterprises (Ajinomoto, 2012). In addition to the seasonings, Ajinomoto Company production of edible oils, frozen and processed food, beverages, dairy products, amino acids, pharmaceutical and other specialty chemicals. The company has operations in 20 countries and nearly 80% of revenue in the domestic sphere. MSG, the company's mainstay for more than 80 years, was discovered in kelp by Kikunae Ikeda at the University of Tokyo in 1908. With help from Ikeda, Saburosuke and Chuji Suzuki--two brothers who had been extracting iodine from seaweed since 1890--formed Ajinomoto to produce the substance commercially. They began marketing it in 1909 as "AJI-NO-MOTO," which translates literally as "essence of taste" (Ajinomoto, 2012). The company focuses on the development of international sales and chemicals, in its inception, has established a solid foundation. An open an office in New York in 1917, between being open to the whole of Asia, giving companies and Japanese companies such as Global Positioning decades of war production and sales offices (Ajinomoto, 2012). During this time, the company began producing soy protein, eventually leading edible oil production MSG. The final focus of chemical research of the Central Research Laboratory was founded in 1956. Research in the 1950s brought not only different biological and synthetic monosodium glutamate production methods, but to enter the pharmaceutical industry (Ajinomoto, 2012). Amino acids found in a variety of applications, before the end of the decade, they were used to in the company of seasonings and animal feed additives. In the 1960s, the company has taken greater strides toward internationalization. Most of the overseas growth is limited, and seasonings in Asia and South America, to expand production (Ajinomoto, 2012). However, through joint ventures with U.S. and European companies and the concession agreement, Ajinomoto to increase its presence in these continents and at the...
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