New Kumquat Processing Technology: Hualien Agricultural Research and Extension Station Successfully Develops Puree and Syrup
The Hualien District Agricultural Research and Extension Station announced new kumquat processing technologies, developing puree and syrup. This extends kumquat shelf life and enables diverse product applications. They have partnered with Jiao-hsi Farmers' Association to promote Yilan kumquat processing materials and various product uses.
📋 Article Processing Timeline
- 📰 Published: May 7, 2026 at 18:32
- 🔍 Collected: May 7, 2026 at 19:02 (29 min after Published)
- 🤖 AI Analyzed: May 7, 2026 at 19:14 (12 min after Collected)
Central News Agency
(Central News Agency reporter Wang Shu-fen, Taipei, May 7th) The Hualien District Agricultural Research and Extension Station of the Council of Agriculture today announced two new processing technologies at the Council of Agriculture. In addition to traditional dried kumquats and candied kumquats, kumquats can now be developed into puree and syrup, fully preserving their color and flavor.
The Hualien Agricultural Research and Extension Station presented the core technologies of "Kumquat Puree Processing and Application Technology" and "Kumquat Syrup Processing Technology" and their processing applications. They also completed a technology licensing signing ceremony with the Jiao-hsi Farmers' Association, jointly promoting Yilan kumquat processing materials and diverse product applications.
The Hualien Agricultural Research and Extension Station stated that Yilan County is the main production area for Taiwanese kumquats, accounting for over 90% of the national output. Kumquats have a unique flavor and appealing color, are rich in functional ingredients such as Vitamin C and flavonoids, and can be eaten fresh or processed.
The Hualien Agricultural Research and Extension Station explained that the kumquat harvest season is concentrated from November to February each year, and their shelf life is short. Traditional processing is mostly used for producing dried kumquats and candied kumquats, lacking market differentiation. The newly developed kumquat puree, created with new processing technology, is rich in fiber and has a pulpy texture. Its color and flavor are similar to fresh fruit, making it suitable for use in ice products, beverages, baking, and catering.
100% kumquat-processed syrup retains the kumquat's color and flavor, with a balanced sweet and sour ratio, suitable for beverage preparation, seasoning development, baking, and catering applications.
In addition to introducing kumquat puree and kumquat syrup, the Hualien Agricultural Research and Extension Station also showcased kumquat baked goods developed by local Hualien bakers using kumquat puree, as well as ice products made with kumquat puree. They also invited catering professionals to demonstrate how to prepare beverages using kumquat syrup. (Editor: Chen Ching-fang) 1150507
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(Central News Agency reporter Wang Shu-fen, Taipei, May 7th) The Hualien District Agricultural Research and Extension Station of the Council of Agriculture today announced two new processing technologies at the Council of Agriculture. In addition to traditional dried kumquats and candied kumquats, kumquats can now be developed into puree and syrup, fully preserving their color and flavor.
The Hualien Agricultural Research and Extension Station presented the core technologies of "Kumquat Puree Processing and Application Technology" and "Kumquat Syrup Processing Technology" and their processing applications. They also completed a technology licensing signing ceremony with the Jiao-hsi Farmers' Association, jointly promoting Yilan kumquat processing materials and diverse product applications.
The Hualien Agricultural Research and Extension Station stated that Yilan County is the main production area for Taiwanese kumquats, accounting for over 90% of the national output. Kumquats have a unique flavor and appealing color, are rich in functional ingredients such as Vitamin C and flavonoids, and can be eaten fresh or processed.
The Hualien Agricultural Research and Extension Station explained that the kumquat harvest season is concentrated from November to February each year, and their shelf life is short. Traditional processing is mostly used for producing dried kumquats and candied kumquats, lacking market differentiation. The newly developed kumquat puree, created with new processing technology, is rich in fiber and has a pulpy texture. Its color and flavor are similar to fresh fruit, making it suitable for use in ice products, beverages, baking, and catering.
100% kumquat-processed syrup retains the kumquat's color and flavor, with a balanced sweet and sour ratio, suitable for beverage preparation, seasoning development, baking, and catering applications.
In addition to introducing kumquat puree and kumquat syrup, the Hualien Agricultural Research and Extension Station also showcased kumquat baked goods developed by local Hualien bakers using kumquat puree, as well as ice products made with kumquat puree. They also invited catering professionals to demonstrate how to prepare beverages using kumquat syrup. (Editor: Chen Ching-fang) 1150507
Choose to stand with facts; every sponsorship you provide is a force to protect press freedom.
Download the Central News Agency "First-hand News" APP to stay updated with the latest news.
The text, images, and videos on this website may not be reproduced, publicly broadcast, publicly transmitted, or utilized without authorization.