In order to stabilize the price of bananas when they are in abundance, researcher Cai Shuzhen of the Agricultural Research Institute has developed "frozen pre-cooked green bananas" that can be used as cooking ingredients.

(Photo by reporter Chen Jianzhi)

[Reporter Chen Jianzhi/Taichung Report] The Agricultural Research Institute of the Council of Agriculture held a research and development results and technology matchmaking meeting today. In addition to displaying new varieties such as small fruit tomato, oncidium and pink, in order to make bananas, pineapples and guavas abundant. Assist in marketing, stabilize market prices, develop high-starch green bananas into frozen pre-cooked green bananas that can be eaten, and process pineapples and guavas into frozen fresh fruits, as well as pineapple and guava sorbets like ice cream, which are nutritious The consumption trend of natural, natural and less additives has been successfully transformed today, and it has seized the ice cream market with more than 4 billion business opportunities.

Lin Xueshi, director of the Agricultural Research Institute, said that the institute is committed to the breeding of new crop varieties and the improvement of agricultural production technology. In addition to strengthening basic research, it also creates value-added applications of agricultural products to enhance industrial competitiveness.

Take fresh agricultural products as an example, which are seasonal and immediacy. If the peak season is not sold out in time, most of them are discarded.

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Cai Shuzhen, a researcher from the Agricultural Chemistry Group of the Agricultural Research Institute, said that the prices of bananas and pineapples fell during the peak production period, and they had to face quarantine when they wanted to export them. In order to expand channels and stabilize market prices, they spent 3 years researching freezing processing. Starch properties, the development of "frozen pre-cooked green bananas", which have no juice dripping and no sweetness after thawing, are suitable as ingredients for Chinese and Western cuisines, and can be made into croquettes, Buddha jumping over the wall, banana cakes and other delicacies.

Cai Shuzhen said that in order to maintain the original flavor of pineapples and guavas, and to avoid the problems of high microorganisms and flavor loss during frozen storage, through raw material pretreatment technology, dipping formula and process, and rapid freezing processing procedures , developed ready-to-eat frozen pineapple fresh fruit and guava frozen fresh fruit.

Cai Shuzhen said that they have also developed pineapple sorbet and guava sorbet ice cream like ice cream, but the ingredients are only pineapple, guava, water, sugar, citric acid and salt, unlike many ice creams on the market that have stabilized additives, emulsifiers and other additives, in line with the consumption trend of nutrition, natural, and less additives.

In order to expand the channels of pineapples and guavas and stabilize market prices, researcher Cai Shuzhen of the Agricultural Research Institute developed instant frozen fresh fruits and sorbet ice products.

(Photo by reporter Chen Jianzhi)

In order to expand the channels of pineapples and guavas and stabilize market prices, researcher Cai Shuzhen of the Agricultural Research Institute developed instant frozen fresh fruits and sorbet ice products.

(Photo by reporter Chen Jianzhi)