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Tainan is rich in red pineapples. Red pineapples are called red pineapples because their skins are red before they ripen. The most important thing in making Taiwan red pineapple is not to use any artificial additives, not to harm nature, and to keep the natural flavor of the dried fruit.

The founders signed contracts with local small farmers to try to solve the problems of low prices and slow sales caused by bumper harvests and defects from raw material procurement, collection, packaging, transportation and other links.

The production of dried fruit requires cumbersome steps such as cleaning, cutting off defects, halving, slicing, and sugar coating, and it generally takes about 20 hours to bake.

The principle of drying is simple, but drying speed, temperature and wind can greatly affect the flavor of the finished product. After many trials and adjustments, I found the best speed and temperature. At the beginning, the baking temperature is a little higher to make the surface of the dried fruit hard, control the color of the dried fruit, and it is not easy to ferment; then slowly lower the temperature to allow the water to fully evaporate. Dried fruit has passed the international exhibition unit SGS certification.

Country of origin: Taiwan

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Storage: Please keep in a cool and dry place, away from direct sunlight.