TAIPEI (Taiwan News) — The Agriculture and Food Agency said that Taiwan often sees a winter surplus of fruits and vegetables and is encouraging producers to turn the excess into processed products to extend their shelf life and broaden market reach. 

The agency held an awards ceremony on Thursday for processed foods made from domestic vegetables, attracting 60 entries from 28 food companies and farmers’ groups, per CNA. Winning products included vegetable enzyme drinks, frozen mushrooms, vegetable juice, and bitter melon cookies. These items are expected to be sold at the Taipei Hope Plaza Farmers’ Market this weekend.

Hsieh Chang-wei (謝昌衛), vice president of National Ilan University, said that processed fruits and vegetables can be stored frozen or at room temperature, adding that modern processing technology helps preserve their nutrients. He cited the Taoyuan Farmers’ Association, which grinds vegetables into an instant powder that retains most of their nutrients.

Hsieh noted that fermentation can increase the vitamin content in fruits and vegetables. He added that processing can improve nutrient absorption in mushrooms, while low-temperature frying can reduce the bitterness of bitter melon when made into cookies.

Since December 2024, the agency has cooperated with National Chiayi University to pickle domestic radishes, cabbage, and bamboo shoots to extend their shelf life. Using low-salt and sterilization methods, the products can be stored at room temperature and eaten directly.

The agency said that it has also supported domestic food processors in using advanced rapid-freezing technology for fruits and vegetables. The technology can reach temperatures as low as minus 40 C, maintaining the nutrients and texture of produce during freezing. The agency added that it can also help ensure a stable supply of fruits and vegetables during typhoons and other disasters.