To promote the use of domestically produced pickled vegetables in food processing, the Agriculture and Food Agency, Ministry of Agriculture, teamed up with National Chiayi University to host the “Pickling Up Success: Taiwanese Vegetables Take the Spotlight” press conference and tasting event on December 20th. The event showcased a variety of ready-to-eat processed pickled vegetables made from white radishes, cabbages, bamboo shoots, and mustard greens, prepared by nine companies using innovative processing techniques for ambient or refrigerated storage. This highlighted the collaborative efforts of the government, industry, and academia in advancing the pickled vegetable industry.
Xu Hui Ying, Deputy Division Director, Agriculture and Food Agency, noted that many domestic vegetable producers have adopted fermentation techniques to produce pickled vegetables to extend their shelf life. The unique flavor of pickled vegetables is highly appreciated by consumers in Taiwan. This has significantly increased the economic value of pickled vegetables. To offer consumers more diverse options, NCYU has refined processing technologies and employed low-sodium and sterilization methods. Through secondary processing, pickled vegetable products have been developed that can be stored at room temperature. These processed pickled vegetables are convenient and positioned as staple products that can adapt to changing weather conditions. They can be consumed at any time, and, in addition to retaining good flavor, are more in line with the current nutritional trends of low-sodium and dietary fiber intake. Moreover, processed pickled vegetables are utilized as complementary ingredients to develop various prepared foods, breaking the stereotype of pickled vegetables. They are integrated into household's meals as delicious dishes. This modernization of traditional pickled vegetables satisfies the evolving taste buds of consumers.
NCYU President Han-Chien Lin expressed gratitude to the Agriculture and Food Agency for their guidance and acknowledged the efforts of the teacher and student team of the Department of Food Science in implementing this initiative. They have supported pickled vegetable processors in developing small-packaged or business-use products, apply for traceability and pass ISO22000 certification. The fruitful outcomes were displayed at today’s event. The team of NCYU's Department of Food Science is committed to supporting the industry and contributing to agricultural sustainability. They work together to connect the industry chain and continuously strive for improvement, aiming to provide consumers with a broader variety of products.
Leveraging advanced processing technologies, NCYU
has developed seven ready-to-eat pickled vegetable products for
room-temperature storage and five refrigerated options tailored for business
use. The event also featured processed pickled vegetables paired with seafood,
chicken, and other foods, which bring a modern twist to traditional pickled
dishes. They have created a diverse range of flavors that seamlessly merge
traditional hometown tastes with innovative ideas, ensuring convenience and
delighting consumers' palates.
Photo 1: A group photo with honored guests.
Photo 2: Associate
Prof. Jan-Jeng Huang of the Department of Food Science elaborated on the vision
behind developing pickled vegetables.
Photo 3: The companies
presented a variety of pickled vegetable dishes for participants to sample.
Photo 4: Oil-poached chicken thigh served with an assortment of pickled vegetables