Asahi Bio: Brewery yeast, improve quality of turf by 28%-Demonstrates 18 golf courses
Improve the quality of turf and become an environmentally friendly golf course
April 9, 2019
Asahi Bio Cycle:
Asahi Bio Cycle (Head office Tokyo) utilizes the “brewer’s yeast cell wall,” a by-product of beer brewing.
The Brewery Yeast Cell Wall contributes to establishing a sustainable golf course management system.
JAERI (Tsukuba City), Accordia Golf (Tokyo):
In a collaborative study, we conducted quantitative evaluation of golf course management using the method of life cycle assessment (LCA).
This time, for the first time at the Narita Golf Club (Chiba Prefecture), we conducted demonstration tests on a scale of 18 holes.
14th LCA Conference Presentation:
The results of this demonstration were presented on March 5 at the 14th Japan LCA Society Research Presentation (Kyushu University Ito Campus).
The presenter is Dr. Seido Hayashi of the National Research Institute for Agro-Environmental Research, who is a co-researcher.
Specific achievements:
The quality (value) that quantified the condition of turf improved by 28%, and the amount of use of chemical pesticides decreased.
Greenhouse gas emissions per turf quality (value) at 18 golf courses were confirmed to be reduced by 22.3%.
In other words, it was found that the introduction of agricultural materials using brewer’s yeast cell walls reduces the amount of chemical pesticides used and contributes to the realization of a golf course that is environmentally friendly and has high turf quality.
Asahi Group Holdings