Food Farmers Keyword "Searching for taste hunters, just to find the Taiwanese taste on the table

Published 2022년 10월 30일

Tridge summary

A food expert, Xu Zhong, is promoting the revival of Taiwanese soybeans, believing that emphasizing the taste of the place of origin should have substantial theoretical data. He has found that the variety 'Ten Shi', introduced from Japan in the 1950s and 1960s, increases the natural sweetness of soy milk through germination. Xu Zhong also believes that only through everyone's enthusiasm and investment can Taiwanese soybeans continue to improve technology and create more local flavors. The article also discusses the difference between black bean soy sauce and soybean and wheat soy sauce in Taiwan, noting that the latter is more popular due to its sharp taste and ability to highlight dish flavors.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

Soybeans are an important source of plant-based protein in Asian diets, and they are also a bulk commodity in the world’s agricultural and food trade. So far, Taiwanese soybeans are still imported from the United States. Among the soybeans for oil and feed purposes, food-grade soybeans or non-GMO soybeans are also distinguished. In recent years, a group of people not only pay attention to the non-GMO soybeans, but also want to find the soybeans that belong to Taiwan. With the benefit of imported soybeans, why are people willing to invest in this revival movement? Xu Zhong, a food expert who has studied Taiwanese soybeans for many years and has actually invested in the processing of soy products, has a deep understanding of the charm of local soybeans, and has first-hand observations on the development and promotion of local soybeans along the way. Xu Zhong/Ingredient Expert, Chairman of Taiwan Food Technology Exchange Association Xu Zhong has a scientific background of ...

Source: Agriharvest