Skip to main content

Ajinomoto Value Stock - Dividend - Research Selection

Ajinomoto Co., Inc.

ISIN: JP3119600009, WKN: 853681

Market price date: 08.01.2021
Market price: 2.400,00 JPY




Ajinomoto Co., Inc. Fundamental data and company key figures of the share

Annual reports in JPY
Key figures 06-06-2020
Cash flow
Net operating cash flow 114.856.000.000
Capital Expenditures -73.703.000.000
Free cash flow 41.152.999.424
Balance sheet
Total Equity 592.070.000.000
Liabilities & Shareholders equity 1.353.620.000.000
Income statement
Net income 18.836.000.000
Eps (diluted) 34,360
Diluted shares outstanding 548.196.000
Net sales/revenue 1.100.040.000.000

Fundamental ratios calculated on: 08-01-2021

Ratios
Key figures 08-01-2021
Cash flow
P/C 0,00
   
P/FC 0,00
Balance sheet
ROI1,39
ROE43,74
Income statement
P/E69,85
Div. Yield0,00%
P/B0,00
P/S1,20


Do you want to do make a detailed fundamental analysis of this stock?

✓ NEW Fundamental API Access to 500 data points per month
Fundamental data up to 25 years
Comparison to all other stocks by the FScore
Time saving!

How our site works ...

Non-binding 7 days without automatic subscription
 No termination required after the free week
Finanzoo fundamental analysis
Data updated daily
Virtual depots
Share alarms via email
Subscription can be canceled at any time at the end of the month 
Choice of desired shares
Over 2000 stock analyzes available
Bitcoin payment possible if you do not want to subscribe

Price for monthly subscription $ 19.99 / month including VAT.



DescriptionData
Symbol2802.TSE
Market Capitalization12.684.583.936,00 USD
CountryJapan
IndicesNIKKEI 225
SectorsFoods
Raw Data SourceIFRS in Millionen JPY
Stock Split
Internetwww.ajinomoto.co.jp


Description of the company

Dr. Kikunae Ikeda Discovers Umami in 1908.

The discovery began with boiled bean curd with dashi (broth) made from kombu, a kind of kelp. While dining on kombu dashi, Dr. Ikeda became convinced that there was another basic taste altogether different from sweet, salty, sour, and bitter, and he began researching the composition of kombu dashi. Around the same time, Hiizu Miyake, Japan's first doctor of medicine, hypothesized that "good taste stimulates digestion." Dr. Ikeda was encouraged by this idea, and ultimately discovered that glutamic acid, a kind of amino acid, was what gave kombu the distinctive taste he had been searching for. He named the taste "umami," and proceeded to invent a method for producing seasoning with glutamate as a key component.

 

improve the nutritionof the Japanese people.

When he went to study in Germany in 1899, Dr. Ikeda was surprised by German people's physiques and general healthiness, which fostered in him the strong desire to "improve the nutrition of the Japanese people." Another individual who shared in his dream was Saburosuke Suzuki II, who launched a business venture to begin selling AJI-NO-MOTO®, the world's first umami seasoning in 1909. The origins of the Ajinomoto Group lie in this ideal: "Eat Well, Live Well."

 

Eat Well, Live Well.

In 2000, researchers at the University of Miami reported the presence of umami receptors on the tongue, and in 2006 Ajinomoto's Institute of Life Sciences discovered that such receptors were also present in the stomach. The importance of glutamate — not only to our sense of taste but also in the nutritional and physiological sense — is being demonstrated more and more through our recent research. Our "Eat Well, Live Well" is actually an ideal that has been scientifically proven.

Today, the Ajinomoto Group continues to share this aspiration. We aim to contribute to society in the fields of Food, AminoScience, and Pharmaceuticals and Health by further pursuing the potential of amino acids that was found with the discovery of umami.

The Finanzoo GmbH assumes no liability for the accuracy of the information! All information is provided without warranty. Sources:: www.bundesanzeiger.de, www.sec.gov, www.ajinomoto.co.jp