Ensuring Safety through Facility Cultivation
Distinguished by their appearance and quality, Taiwanese jujubes stand apart from the Indian counterparts introduced in the past. Years of meticulous R&D and selection at research and extension stations have yielded premium varieties featuring rounded, thin-skinned, juicy, and crispy fruits. Often referred to as the "Taiwan Apple," these fruits, including the commonly-seen early variety “Tainung No.13 - Shirley,” the medium variety "Kaohsiung No. 12 - Cherish," and the late variety "Kaohsiung No. 11 - Honey," embody Taiwan's distinctive agricultural prowess.
By leveraging varieties with different ripening seasons, coupled with facilities for lighting and rain protection, growers adeptly regulate harvest times, ensuring a continuous supply from November to April, precisely meeting consumers’ demands. Recent advancements, such as "constant moisture management," championed by the Taiwan Agriculture Research Institute under the Ministry, not only enhance ripening but also impart a lustrous sheen to the jujube skin, extending both yield and freshness. These innovations significantly contribute to the overall quality and shelf life of the fruit in both domestic and international markets. Certification for traceability and the meticulous implementation of cold chain logistics during collection and transportation further fortify the fruits' superior quality and safety standards.
Be an Early Bird for the Jujube Season
Impacted by challenges posed by Typhoons Haikui and Koinu, this year's jujube yield is estimated at 26,800 tons, a 20% to 30% decrease from previous years. The AFA emphasizes that, despite this reduction, the quality remains intact. When selecting jujubes, consumers are advised to choose rounded fruits with smooth, wrinkle-free skin around the stem, exhibiting a light-green color and a natural shine. The bought jujubes should be stored in the refrigerator to keep them fresh. With the harvest season underway, now is the time for consumers to be early birds and support local farmers by indulging in the newly harvested delights.
