F.A.Q

Taiwan Japonica rice is a high-quality short-grain rice that is primarily grown in Taiwan. The origin of this rice variety can be traced back to the 1920s, when it was first introduced to Taiwan from Japan.

The quality of Taiwan Japonica rice is generally considered to be excellent, with a sticky texture and a slightly sweet taste. It is known for its high levels of amylopectin, a type of starch that contributes to its stickiness. Additionally, Taiwan Japonica rice is prized for its consistent quality, as it is grown in a controlled environment with strict quality standards and subjected to rigorous testing to ensure that it meets the highest standards of taste and texture.

Taiwan Japonica rice is used in a variety of traditional Taiwanese dishes, such as rice balls, sushi, and stir-fries. It is also exported to other countries, where it is highly valued for its quality and unique taste.

Taiwan Japonica rice is typically processed and manufactured using modern techniques to ensure high quality and consistency. Here are the general steps involved in the processing and manufacturing of Taiwan rice:

1. Harvesting: Taiwan Japonica rice is typically harvested by machine, using a combine harvester. This ensures that the rice is harvested quickly and efficiently.
2. Drying: After harvesting, the rice is dried using modern drying facilities, such as large-scale dryers, to remove excess moisture.
3. Milling: The rice is then transported to a milling facility, where it is processed to remove the outer layers of the grain, including the hull and bran. This results in white rice that is ready for consumption.
4. Sorting and grading: After milling, the rice is sorted and graded based on factors such as size, color, and quality. This is typically done using automated sorting machines that can quickly and accurately identify any defects in the rice.
5. Packaging: Once the rice has been sorted and graded, it is packaged for distribution. This is typically done using automated packaging machines, which can fill bags of rice quickly and accurately.

Overall, the processing and manufacturing of Taiwan Japonica rice is highly automated, using modern techniques to ensure high quality and consistency. This helps to ensure that the rice is of the highest quality and is suitable for a wide range of culinary applications.

To export Taiwan rice to overseas markets, the exporter must obtain several certifications to comply with regulations and requirements of the target market. Here are some of the certifications that may be required:

1. Food Safety Certification: This certification ensures that the rice meets food safety standards and regulations of the target market. In Taiwan, the Bureau of Standards, Metrology and Inspection (BSMI) is responsible for issuing food safety certificates for food products, including rice.
2. Phytosanitary Certificate: This certificate ensures that the rice is free from pests and diseases and complies with the phytosanitary regulations of the target market. The certificate is issued by the Taiwan Council of Agriculture (COA) and must be endorsed by the target country’s regulatory agency.
3. Certificate of Origin: This certificate confirms the country of origin of the rice and is required for customs clearance. It is issued by the Taiwan External Trade Development Council (TAITRA).
4. Halal Certification: If the target market is predominantly Muslim, halal certification may be required to ensure that the rice meets halal requirements.
5. Kosher Certification: If the target market is predominantly Jewish, kosher certification may be required to ensure that the rice meets kosher requirements.

The specific certifications required for exporting Taiwan rice to overseas markets will depend on the regulations and requirements of the target market. The exporter should research the regulations and work with relevant government agencies and certification bodies to obtain the necessary certifications.

The packaging and labeling requirements for exporting Taiwan rice will depend on the regulations and requirements of the target market. However, here are some general guidelines that may apply:

Packaging:

• The packaging should be made of materials that protect the rice from damage, moisture, and contamination during transport.
• The packaging should be strong and durable enough to withstand the rigors of shipping and handling.
• The packaging should be labeled with the product name, weight, and country of origin.

Labeling:

• The labeling should include the product name, weight, and country of origin.
• The labeling should comply with the regulations and requirements of the target market, such as language requirements and allergen labeling.
• The labeling should include any necessary certifications, such as food safety or phytosanitary certificates.
• The labeling should include production and expiration dates.
• The labeling should include instructions for storage and preparation, if required.

It is important to note that different countries have different packaging and labeling requirements. Therefore, it is essential to research the regulations and requirements of the target market and comply with them to ensure successful exportation. The exporter should work with relevant government agencies and certification bodies to ensure that the packaging and labeling meet the necessary standards.