Tridge summary
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 used for oil and feed, food-grade soybeans or non-GMO soybeans are also distinguished. In recent years, a group of people not only pay attention to non-GMO soybeans, but also want to find soybeans that belong to Taiwan. Under the advantage 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 a first-hand observation of the development and promotion of local soybeans along the way. Xu Zhong ／Ingredient expert and chairman of the Taiwan Food Technology Exchange Association Xu Zhong has a scientific background of nutritionist training and is also the first in Taiwan to obtain a master's degree from the Italian University of Slow Food. He has considerable knowledge of local ingredients in Taiwan and European ingredients. Understanding, combined with the professional knowledge of nutrition, gourmet, and slow food, spares no effort to explore and promote Taiwan's food culture. , I am most intrigued by the golden pearl soybean, especially the germinated golden pearl soybean milk, without adding sugar, the sweetness of the golden pearl bean itself is decomposed from the starch, how wonderful. As a taste researcher, of course, Even better, so over the years, I have tried Jinzhu Beans from several origins and found that the ones produced in Chiayi are the most appetizing, and the freshly harvested Jinzhu Beans are not the best taste, but matured after three months of storage at low temperature. Soybeans can produce the ideal taste of soy milk in my heart.” In just a few words, Xu Zhong, a food culture researcher, fully expressed his pursuit of the taste of the terroir. Is there a better way to discuss? This is Xu Zhong. He believes that emphasizing the good taste of the place of origin should not be just empty warm words, but also substantial theoretical data. Looking back at the soymilk that Taiwan drank more than ten years ago, the source of soybeans used was either the United States or Canada. Although changing soybeans is not necessarily feed-grade soybeans, Taiwanese did not care about soybean varieties at that time, let alone the soybeans grown locally in Taiwan. However, Xu Zhong mentioned that at that time, they had paid great attention to the quality of soybeans and promoted non-GMO soybeans. The two brands of "Douzhiwei" and "Chuangui Tofu" were also hesitant to use Taiwanese soybeans at that time. The reason is that for the brands of quantitative products, it is not that they do not want to use local soybeans, but the price of Taiwanese soybeans in the past ten years.