Manufacturing
The production process follows the HACCP food safety control system.
From quality control to production management, each stage involves precise monitoring of time and temperature.
HARVEST & DRYING
Taiwan, with its relatively low latitude, experiences a humid and hot climate, resulting in two rice harvests per year. The peak harvest seasons occur in May to June and October to November. Immediately after harvesting, the drying process is initiated.
TEMPERATURE CONTROL
After drying, the rice is stored in cold storage to maintain its freshness and enhance its stability.
7-9 DAYS FUMIGATION
A 7–9 day fumigation process
MILLING & PROCESSING
Rice huller mills and grinds the rice grains
SORTING
After cleaning the residual fine rice bran on the surface of the rice grains, rice grains are classified.
PACKING & STORAGE
Packed in vacuum-sealed packaging and stored under refrigeration
QA
Quality control inspection before shipment
UPLOADING & DELIVERY
Transportation and shipment
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