Oriental Yeast India (OYI), a subsidiary of OYC Japan, a global leader in
yeast manufacturing in Japan, expanded its footprint by investing 900 crores in building a global
scale yeast plant in Khandala MIDC, Satara. This state-of-the-art manufacturing facility has installed
capacity of 33,000 Million Tons of fresh yeast in Phase I of its operations. The manufacturing facility
will generate employment growth for the region, the plant will directly employ 200 people and
further provide 800 indirect employment through local suppliers across the value chain.
As a responsible organization with sustainability as one of the core pillars, the State-of-the-Art
facility is built to the highest food safety global standards, with Zero Liquid Discharge water
treatment facility making it a benchmark for the Indian industry. Oriental Yeast India is a significant
player in providing yeast products to bakeries, distilleries and other food segments in India and
international markets.
Masashi Nakagawa, President of OYC Japan and Chairman of Oriental Yeast India said, “India is the
cornerstone of our global strategy, certainly one of the top focus markets from OYC perspective. This
new plant is a testimony of our commitment to India and is an important milestone for our
international expansion. The plant will offer innovative yeast products, and services to cater to the
burgeoning demand of large food chains, local bakers and other allied industries. Aligned with the
‘Make in India’ initiative this plant will reduce dependence on yeast imports into India. We look
forward to collaborating with all our customers and stakeholders for the success of our shared
OYC was founded in 1929 as Japan’s first bakers’ yeast manufacturer, and since then has expanded
into providing a variety of food products, bakery ingredients and other biotechnology-allied
products. Over the years OYC has become the largest yeast-producing company in Japan. Through
the development of its high-end yeast fermentation technology, OYC has contributed to high-quality
biochemical research, as well as created innovative yeast and bakery ingredient products.