Taiwanese jujube, a unique fruit in winter season, is produced in the end of December to next March.
It is cultivated in the subtropical environment of Pin-Tung. There is a huge difference in day and night temperature in Pin-Tung during winter times. It helps the fruit to preserve the nutrient for growth. The sufficient sunlight in day time helps create the astonishing flavor of the jujube. Inheriting over thirty years' experience cultivating jujube from his father, he transfers technology from Kaohsiung agricultural research and extension station, including Shirley at the end of December, Cherish in the middle of January and Honey after Chinese new year taking turns to present various flavors. Each pó-tó lâm-hong chó has the natural sweetness beyond your imaginations and the mouth feel crispier than that of a pear.
The traceable agricultural products need to go through several phases of certification, including production location, soil texture, process location, warehouse record keeping and shipment record. With a scan of the QR code, everything pops up just like you are retrieving a file from the household registration authority.
The safety has been certified by 374 of the production, safety risk inspections and medicine testing. Inspected by the third-party, there is no need to carry out inspections in person and worry about chemical element being eaten down.
With such a serious concern about food safety, the orchard is certified as the gold medal orchard by Ping-Tung county government.
Eco-friendly orchard passing national certification and with zero pesticide residues.
The orchard is partially covered with grass to maintain soil fertility and stay moisturized for a better water and soil conservation.
There is no burning the agricultural waste in the orchard. After being pruned, the branch will be squashed into pieces to increase the organic matters in the soil and keep it from polluting the environment. Inspected by the third-party, it meets the criteria of national standard to make sure the product safety for each jujube.
The orchard is located in Gaoshu ,the water resource protection area without factory pollution. We choose to plant relatively vulnerable varieties with its yield accounting for less than 3 percent of the nation, such as treasure, cherish and honey. These are thin-skinned and juicy. It proves that the harder to plant, the more delicious to have.
Growth under natural conditions and scientific management
Trees are pruned in the spring so that it can sleep to rest the branch. Lands are cultivated in the summer for the future propagation.
Fruit setting is practiced in the autumn with organic fertilizer. Fruit setting is practiced in the winter with 70 percent of the harvest utilized as the organic fertilizer. The jujubes grow under natural conditions and are protected by the net scaffoldings to prevent it from being bitten by the worms. With complete nutrition diagnosis and manure management, each jujube preserves its natural flavor.
We try out best to maintain the high quality at the expense of 70 percent of the harvest as the soil nutrient. It nourishes the jujubes on the branch, making it a surprisingly natural sweetness and giving a taste which is crispier than that of a crunchy pear.
3 hours of professional preservation to keep the sweet freshness in the jujube.
There is no need for the jujube to go through ripening process. The flavor will go away with time since it ha been plucked. Pó-tó lâm-hong chó works against the clock to keep the delicious taste. We spend several millions of dollars to develop professional fruit selection equipment, cold storage for keeping the freshness and delivery system. The jujube can be delivered to the storage within 3 hours and to be quickly frozen at 3 to 5 degrees to keep fresh.
Each emerald handed over to you is sweet, juicy and fresh as it has just been plucked.