Yilan: Orange Town Preserved Fruit Tourist Factory. [Evaluation Valid Period: 2023/08/02~2026/08/01] [Excellence Valid Period: 2011/10/05. [Evaluation Valid Period: 2023/08/02~2026/08/01] [Excellence Valid Period: 2011/10/05~2014/10/04] Yilan is the region with the highest kumquat production in Taiwan, especially concentrated in the Jiaoxi, Yuanshan, and Sanxing areas, with an annual output of approximately 2,000-3,000 metric tons. Seeing the decline of these orchards, the young Lin Zhi-man thought of his newlywed wife, Hong Mei-fang, who specialized in food processing. Thus, he discussed with his beloved wife whether kumquats could be made into delicious preserved fruits to help farmers solve the predicament of abandoning harvests due to overproduction. In 1979, Hong Mei-fang, who taught in the Food Processing Department at Yilan Vocational High School of Agriculture and Technology (now National Yilan University), and Lin Zhi-man, who had a deep affection for kumquats, began their journey to strive for kumquats. Traditional methods of making preserved fruits require 15-30 days of sugaring and heating above 100℃, which causes the fruit peel to "brown." Therefore, bleaching agents must be used to improve appearance, and preservatives are added to extend shelf life. Seeing these traditional methods of making preserved fruits, Lin Zhi-man and his wife instinctively felt, "If we wouldn't dare to eat it ourselves, how could we dare to make it for others to eat!" Therefore, how to develop preserved fruits without bleaching agents, preservatives, or artificial flavors,
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Yilan