Taiwan's Agriculture and Food Agency reports that seasonal surpluses of fruits and vegetables in winter continue to pressure the market, and it is encouraging growers and processors to convert excess produce into processed items to extend shelf life and expand distribution channels. The agency held an awards event for processed foods made from domestic vegetables, with 60 entries from 28 companies and farmers' groups. Selected products included vegetable enzyme drinks, frozen mushrooms, vegetable juice, and bitter melon cookies, which will be sold at the Taipei Hope Plaza Farmers' Market.
According to Hsieh Chang-wei, vice president of National Ilan University, processed fruits and vegetables can be stored frozen or at room temperature, depending on the method used. He noted that modern processing technology supports nutrient retention. Hsieh cited the Taoyuan Farmers' Association, which grinds vegetables into instant powders that retain most nutrients. He also stated that fermentation can increase vitamin content in fruits and vegetables, processing can improve nutrient absorption in mushrooms, and low-temperature frying can reduce bitterness in bitter melon cookies.
Since December 2024, the agency has collaborated with National Chiayi University to pickle radishes, cabbage, and bamboo shoots using low-salt and sterilization techniques. These products can be stored at room temperature and consumed directly. The agency said that it is also supporting processors adopting advanced rapid-freezing technology for fruits and vegetables, with freezing temperatures reaching minus 40 °C. This method is intended to maintain the nutrients and texture of produce and help stabilize fruit and vegetable supplies during typhoons or other disruptions.
Source: Taiwan News
