However the country was turning into more affluent and shoppers have been prepared to pay a bit extra for their favorite seasoning, so between 1964 and 1970 the key makers (Kikkoman, Yamasa, Higeta) all stopped using HVP and returned to creating fermented shoyu, although typically 85% of the soybeans have been defatted. For 5-10 years after the conflict, little fermented shoyu was made in Japan; its manufacturing reached a low in 1949, with most being semichemical or chemical. Endogenous retroviruses may be present in hybridomas used for monoclonal antibody manufacturing. It's interesting to notice that presently and up to the present in America, the most generally used soy sauce was nonfermented HVP soy sauce, the poorest grade in Japan, which can be discontinued altogether there within the 1970s. By 1964 solely 0.2% of all Japanese shoyu was exported, custom amino acids supplier but the amount was growing.
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