Safe and Healthy Dietary Life

Message from the president

Corno Macaroni Co., Ltd., since its establishment in 1946, has consistently been engaging in the manufacturing of pasta products. We have kept contributing to the diversified diet since then. However, amidst the intense competitions with foreign and domestic manufacturers, our business environment is getting more and more fluctuated with uncertainties. "Keep in mind the higher quality and lower cost production." This is our motto to face up to possible changes in the market. In 1993 we constructed the Product Center in Kanra-machi, Gunma Prefecture, about 100km to the north of Tokyo district. Kanra-machi is a twin town of Certaldo, Italy. We introduced a highly advanced computer-generated production management system, and started operating the two lines of manufacturing facilities; one for long goods and one for short goods. In 2000, we were qualified for ISO 9001-2000. In 2007, we updated the line of short goods in order to fit in with present-day consumer’s requirements. The installment is quite instrumental in line-streaming the whole short products and developing new ones.

It was our pride that our products constantly have provided reliability for people young and old alike with carefully selected material on the concept of putting productive safeness first for the sake of public healthiness.
It is also our pride to say that we shall remain unchanged in our positiveness to the idea of customers first.

Isao Iguchi
Corno Macaroni Co. Ltd.

Corporate Plofile

Company name Corno Macaroni Co. Ltd.
Representative Isao Iguchi, CEO & President
Head Office

4-3-2 Shakujii-machi, Nerima-ku, Tokyo, JAPAN map
TEL +3-3997-2111 FAX +3-3997-2118

Product Center

686 Shirakura, Kanra-machi, Kanra-gun, Gunma, JAPAN map
TEL +274-74-6611 FAX +274-74-6634

- Braibanti’s (Italy) ultra-high temperature dry spaghetti processor:
1 line (monthly production: 600t)
- Anselmo’s (Italy) ultra-high temperature dry macaroni processor:
1 line (monthly production: 300t)

※Site area:5,000 sq.m.

※Total building area:3,093 sq.m.

Foundation April 1946
Capital fund 28 million yen

Corporate History

1949 November Inaugurated as the Macaroni Division at Shinto Seifun K.K. Begin processing on commission as the Ministry of Agriculture’s contract factory.
1952 May With the Food Control Act lifted, registered as a macaroni manufacturer and dealer with the Tokyo Metropolitan Government. Monthly production capacity: 20t
1956 July Installation of Rossi’s (Italy) macaroni processor, backup pasta dryer, and finish dryer. Monthly production capacity: 45t
1960 April Split-off from Shinto Seifun K.K. to be established as Corno Macaroni Co.
1960 September Completion of the new factory. Installation of two Braibanti’s (Italy) pasta dryers. Monthly production capacity: 75t
1967 February Manufacture facilities enhancement.
Begin spaghetti manufacturing.
Monthly production capacity: 200t
1975 April Installation of Bueler’s (Switzerland) spaghetti processing line.
Establishment of the Sales Office focused on commercial-use and catering industry clients.
Monthly production capacity: 375t
1983 December (Switzerland) macaroni dryer. Monthly production capacity: 450t
1984 April Signing of an agreement with Braibanti (Italy) sole distributorship of Braibanti’s past imported from Italy to Japan.
Enhancement of flour and sugar purchases for catering industry clients.
1987 July Renewal of Bueler’s (Switzerland) macaroni dryer. Monthly production capacity: 525t
1993 February Completion of a new factory (Product Center).
Shut down of the old factory.
Merger of Shinto Seifun K.K. and Corno Macaroni Co., and the new company to be named Corno Macaroni Co.
1993 March Renewal of Braibant’s (Italy) spaghetti processing line.
1993 May Relocation of Bueler’s (Switzerland) macaroni processing line from the old factory to the new Product Center. Monthly production capacity: 825t
1994 June Completion of the Head Office building (the location of the old factory).
2001 December Acquired ISO9001-2000.
2004 October Awarded the Health Minister’s Award for the Excellent Food Service Sanitation Facility
2007 June Renewal of Anselmo’s (Italy) ultra-high temperature dry macaroni processor line. Monthly production capacity: 900t
2011 September Inaugurated President and Representative Director Isao Iguchi
2018 September Acquired FSSC22000:Varsion 4.1
Food Safety System Certification(FSSC) 22000:Varsio4.1
The Design/Development And Manufacture Of Pasta (Spaghetti,Macaroni,Etc)