Start a Healthy Lifestylewith the Power of Manda Koso

Make full use of
botanical nutrients

What Is Manda Koso?
Manda Koso is a fermented botanical food productsuitable for everyone, from young children to the elderly.

Manda Koso is a health food thatconcentrates the intrinsic nutrients ofbotanical materials. It is made throughfermentation techniques developed onInnoshima, an island located in Japan’sInland Sea and blessed with an ideal
horticultural climate.

NATURE

Blessings of plants
make you beautiful

From kids toseniors

BEAUTYHEALTH

Manda Koso is made from 53 or morekinds of botanical raw materials thathave all met our strict in-house safety
standards.

1In a time-consuming process that takes
over three years and three months,
Manda Koso is fermented
spontaneously, without the use ofadditives and without the application ofheat to the fermentation/maturation
process.

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Benefits of Manda Koso
Manda Koso was created with a view to promoting healthy lifestyles.
“How is it good for my health?” “Who is it suitable for?”To answer these questions, let’s take a closer look at Manda Koso.

Made from53 or more kinds of botanical ingredients

Root Vegetables

Cereals

Fruits, Citruses

Beans, Sesame Seeds

Edible Algae

Burdock, carrot, garlic,lotus root, etc.

Brown rice, glutinous rice,barley, white rice, etc.

Hassaku, mandarin, apple,
persimmon, pineapple,
akebia, etc.

Soybean, black sesame seed,white sesame seed,black soybean, etc.

Kelp, hijiki, laver, etc.

Packed with Botanical Nutrients—
The Power of Fermentation Is Good for Your Body
Since ancient times, people have made use of fermentation as

food product of botanical origin, made by fermenting anda means of improving the preservation of food and enhancing

maturing 53 or more kinds of botanical ingredients. It contains

its flavor. Fermented food has long been an important part oflactic acid, acetic acid, amino acids, and protein, all of which

the Japanese diet. In recent years, the myriad benefits ofare produced during the fermentation process. Taking Manda

fermented food have been scientifically demonstrated andKoso continuously on a daily basis can contribute to a healthier

have been attracting a lot of attention. Manda Koso is a healthlifestyle.

Especially Recommended for People Who...
□ Are concerned about lifestyle habits□ Tend to be constipated□ Want to age gracefully□ Tend toward nutritionally unbalanced diets□ Are pregnant□ Want to work with vigor□ Enjoy drinking alcohol

How to Eat Manda Koso
Jar type

Pack typeTake three to four servings a day, at any
time of the day, using the spoon
provided (approx. 1.2 grams perserving).

Take two packs a day (2.5 grams/packx 2) at any time of the day.

For both typesYou can mix Manda Koso in otherbeverages or food to make it easier toeat.

Note: Please avoid hot beverages or food over 70°C.

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Efforts for Quality
To deliver products with confidence and pride, we are thoroughly committed
to safety and hygiene. To this end, we carefully select the raw materials andconduct rigorous inspections of each production process.

Gaining Support from All Over the World
Manda Koso is made from raw materials that people have long

Germany. We have received extensive feedback from ourbeen eating for their health benefits—for example, fruits, root

regular long-term customers, with the circle of satisfied

vegetables, and edible algae. Manda Koso’s value has beencustomers spreading to more than 30 countries around thescientifically demonstrated and publicized at academic

world. Our starting point and our goal is to make good use ofconferences and symposiums, not only in Japan but also

botanical energy—derived from the blessings of the sun, theoverseas, in countries such as in Indonesia, South Korea, andearth, and the sea—for the benefit of human health.

Raw Materials

Quality Control

Sensory Tests

We uphold safety standards for all rawmaterials, starting from the procurement
stage. We rigorously check for residual
agricultural chemicals and carefully
examine cultivation management records.
In making Manda Koso, we use only thosematerials that satisfy our quality standards
at every stage of procurement, right backto their place of cultivation. No geneticallymodified raw materials are used. Only
when these strict standards are met may
the raw materials be used for Manda Koso.

All our products are inspected by ourexpert staff in a process of thoroughgoing
quality control. By conducting
physicochemical tests, which are pertinent
to the fundamental quality of a product,
and microbial inspections, we uphold acommitment to stable hygiene and qualitycontrol.

No matter how accurate measuring
instruments may become, they are nomatch for human senses when it comes totesting for flavor and aroma. At our plants,
we conduct human sensory tests to deliverconsistently high-quality products every
time: our staff taste the products directly at
the final stage to judge their flavor, aroma,color, and other qualities.

Independent Third-Party Certification
Manda Koso and our plants have received third-party certification, providing
assurance that people can choose Manda Koso with peace of mind.

GMP-Certified from the Japan
Health and Nutrition Food
Association

HACCP-Certified fromSGS Japan

Recognized for the safety of our manufacturing
process

Recognized for efforts in quality and safety
GMP (Good Manufacturing Practices) refers to a set of guidelines
issued by the Japan Health and Nutrition Food Association that pertainto production control and quality control for dietary supplements. GMP
assures that products are handled safely throughout the manufacturing
process—from the stocking of raw materials to production andshipment—and that a required level of quality is maintained.

HACCP (Hazard Analysis and Critical Control Points) is a system foranalyzing the type of hazards that may exist in production processes,
from the shipment of raw materials to the shipment of finished products.
By strictly controlling potential hazards, the HACCP system works toensure product safety.

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Research and Development
At Manda Fermentation, we aim to reveal the mechanisms of Manda Koso
that are beneficial to our bodies and we seek also to make the most of thesefindings in developing even more useful products.

Scientifically Clarifying Manda Koso’s Potential for Health Enhancement
We have empirically examined Manda Koso through various

have revealed several notable facts. We will continue our dailyexperiments. Through our research so far, we have been able

efforts in R&D, using sound judgment within a scientific

to identify the functional constituents contained in Manda Koso

framework.

and analyze their influence on human physiology. Our findings

Manda Fermentation’s Original Fermentation Techniques• Techniques to implement spontaneous fermentation atMost traditional fermented food products are produced byambient temperatures

fermenting a single material. But with Manda Koso, various• Techniques to produce fermented food products using solidmaterials are fermented through a multiplex fermentationmaterials such as seeds and rind

process. Such fermented food products are very rare anywhere• Techniques to implement spontaneous fermentation without

in the world. To make 53 or more kinds of raw materials go
through multiplex fermentation requires extraordinary

applying heat or using additives or preservatives in thetechniques and experience, as well as detailed data gathering

fermentation/maturation process

and management. We take particular pride in our various

Using these original techniques developed through experience

original fermentation techniques.

accumulated over the years, we can deliver Manda Koso

• Techniques to control fermentation involving various raw

without destroying the intrinsic nutrients of the botanicalingredients.

materials

Articles Published in Academic Journals
FieldTitleAuthorYear

Journal

Anti-oxidation

Effect of diet supplemented with a fermented vegetable product on lipid peroxidation in liverof Japanese flounder, Paralichthys olivaceus

Ashida, et al.

2002

Suisanzoshoku

Anti-oxidation

Effects of a fermented vegetable product on hemolysis and lipid peroxidation of Japaneseflounder erythrocytes

Ashida, et al.

2002

Fish. Sci.

Immunity, anti-oxidation

In vitro antioxidant and anticancer activities of extracts from a fermented food

Kim, et al.

2003

J.Food Biochem.

Menopause, osteoporosis

Effects of a fermented vegetable product on fat deposition and bone metabolism inovariectomized rats

Shimada,et al.

2004

J. Nutri. Sci. Vitaminol.

Immunity

Immunostimulatory effects of fermented vegetable product on the non-specific immunity ofJapanese flounder, Paralichthys olivaceus

Ashida, et al.

2005

Fish. Sci.

Anti-oxidation

Dietary effects of a fermented vegetable product on glutathione peroxidase activity and lipid
peroxidation of Japanese flounder, Paralichthys olivaceus

Ashida, et al.

2006

Fish. Sci.

Radiation exposure

Defensive effects of a fermented vegetable product on X-ray exposure—effects on theregeneration of intestinal crypts

Ashida, et al.

2006

The Journal of Japanese
Mibyou System Association

Immunity

Inhibition of human breast cancer cell growth and enzymatic activity by a fermented
nutraceutical: an in vitro and in vivo study

Marotta, et al.

2009

Ann. NY Acad. Sci.

Stress

Effect of a dietary fermented vegetable product on the heat shock response of Japaneseflounder, Paralichthys olivaceus

Ashida, et al.

2009

Fish. Sci.

Stress

Effects of fermented plant product on growth performance, some blood variables, carcase
characteristics, and intestinal histology in broilers

Lokaewmanee,
et al.

2012

British Poultry Science

Note: There are also 21 other articles published in journals by 10 academic associations, including the Japan Society of Obstetrics and Gynecology.

Corporate Overview
Company nameManda Fermentation Co., Ltd.

Number of employees

260

Headquarters

5800-95 Innoshima Shigei-cho, Onomichi City, Hiroshima Prefecture722-2192, Japan
Phone: +81-845-24-3555 Fax: +81-845-26-2034

Description of business

Foundation

June 3, 1987

Manufacture and sales of health food products and others

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Tokyo OfficeOsaka Office