Currently, Japanese food waste averages at around 25.5 million tons per year, with edible waste – that can and should be eaten in a sustainable world – accounting for 6.12 million tons of that alone. This is one of Japan’s major social problems that needs to be tackled in order for the country to reach it’s Sustainable Development Goals (from hereon known as SDGs).

Even in Okinawa prefecture, there are many products that cannot be sold as they do not meet society’s ‘expectations and standards’ such as having a desirable shape and/or colour, or being slightly overripe.
Because this contributes negatively to Japan’s food waste bill, active efforts are required by individuals and companies within the prefecture to approach and solve this issue.

In order to succeed in reducing Japan’s overall food waste, Okinawa Prefecture’s signature beer company, Orion Breweries, is adding a new product to their WATTA Chūhai range; WATTA Keitts Mango.

The new beverage is a Chūhai that uses Keitts Mango from Okinawa’s Tomigusuku city – which would otherwise be discarded – and is scheduled to be sold in the prefecture from 22 June 2021.

Keitts Mango is a late-season mango cultivar that originated in south Florida. It is characterised by large green fruit and it’s strong, sweet flavour which owes itself to the fruit’s high sugar content of 16-19%, this is in comparison to regular mangos which normally have sugar content of 10-14%.

From the moment you unseal the pull tab, you can enjoy the sweet and fruity aroma wafting from Orion’s WATTA Keitts Mango. Refreshing, full of flavour and eco-friendly, Orion’s WATTA Keitts Mango is the perfect beverage to accompany Okinawa’s tropical summer nights.

WATTA Keitts Mango will be available from 22 June 2021 within Okinawa Prefecture and the Amami islands. If you are based outside of the islands, the drink will be available to order online from the official Orion Beer shopping site.

Orion WATTA Keitts Mango

Price: open price (to be chosen individually by vendors)
Quantity: 350ml can
Alcohol content: 3%

By - Connie Sceaphierde.