Beniharuka Sweet Potato (Satsumaimo)

Beniharuka (紅はるか) · Kagoshima / Miyazaki, Japan
Fresh & Specialty Vegetable Chilled Established export

Japan's most-cultivated sweet potato variety, creamy and dessert-sweet when roasted ('yaki-imo'). A breakout export sold into Hong Kong, Thailand and Singapore — especially to Chinese-heritage consumers who treat it as a healthy, low-calorie food. Exports peaked in 2024, with Thailand the fastest-growing destination.

The supplierRegional JA (Kagoshima, Miyazaki) and specialist sweet-potato exporters; Kagoshima/Miyazaki dominate production; rapidly growing export driven by 'yaki-imo' (baked sweet potato) boom in East Asia. B2B-ready exporters with curing/storage facilities.
Why it sells abroadUltra-sweet, moist, honey-like 'Beniharuka' when baked (yaki-imo); converts to syrupy texture; viral street-food appeal.

Buyer's brief ✓ SOURCES VERIFIED

CertificationsPhytosanitary certificate (confirmed-required): Japan enforces phytosanitary certificates for fresh plants/plant products for consumption, and sweet potato is subject to quarantine pest controls in several markets (per Japan MAFF / USDA FAS guidance). Grower-level JGAP/GLOBALG.A.P: not publicly verified for the named Kagoshima/Miyazaki JA lines (some Kagoshima growers hold GAP, but not confirmed for this specific product). HACCP/FSSC 22000 at frozen-baked processors: plausible but not publicly verified per processor.
Pack formatsExport carton ~5-10kg loose/trayed; retail ~1kg; reefer-palletized; frozen-baked retail pouches/individually-wrapped formats (confirmed common in market).
Shelf lifeCured roots store weeks-to-months at ~12-15°C (chilling injury below ~10°C); frozen-baked product per frozen cold-chain. Keep existing.
StorageFresh: cool ambient ~12-15°C, NOT refrigerated (chilling injury). Frozen-baked: -18°C.
Minimum orderTypical: pallet to reefer FCL; LCL for smaller importers.
Lead timeTypical: 1-3 weeks incl. phytosanitary inspection and curing.
CapacitySeasonal harvest ~Aug-Nov; cured storage enables ~year-round shipping.
Container loadTypical: reefer FCL/LCL set to ~13°C (not 0-5°C); year-round from cured stock.
PricingEstimate: accessible-premium; rising with export-boom demand. Volume FOB.
OEM / private labelFrozen-baked / yakiimo OEM and private-label confirmed-available: multiple Kagoshima/Kumamoto processors sell frozen baked Beniharuka in retail and contract formats. Fresh roots = brand/regional grade only.
Wholesale & MOQContainer consignments via regional JA & specialist exporters (e.g. Japan Future Agri); retail packs at Asian grocers (FairPrice SG, WASO UK)
Key exporters & distributorsJA Kagoshima / JA Miyazaki, Japan Future Agri, JA Zen-Noh, trading houses
Export regulationPhytosanitary certificate; roots are washed/cured (soil-pest scrutiny). Some markets require heat/cold treatment. Established, growing trade — Thailand exports expected >3,700 t in 2024.
Market demandMajor yaki-imo export boom HK/TH/SG/TW; supermarket, convenience and street-vendor channels; frozen-baked format expanding.
How to source itKagoshima/Miyazaki JA and specialist exporters/processors; trading houses; JETRO/GFP; FOODEX.
Verified sourceshttps://www.fas.usda.gov/data/japan-updated-guide-new-phytosanitary-certificate-requirements-japan; https://www.kagoshima-shoku.com/ovs/item/sweetpotato/; https://minamihashi.co.jp/en/product/
MakerRegional JA (Kagoshima, Miyazaki) / specialist exporters
OriginKagoshima / Miyazaki, Japan
CategoryFresh & Specialty / Vegetable
Available inHK, TH, SG, TW
HandlingChilled
Price tierMid
ChannelMass
Export readinessEstablished export
HS code0714.20
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Profile maintained by Japonity (japonity.com), May 2026. General sourcing information only — confirm current availability, pricing, MOQ and the destination market's import rules with the maker or exporter before contracting. Japonity is not affiliated with this brand.