{"id":1485,"date":"2023-02-06T00:41:19","date_gmt":"2023-02-06T00:41:19","guid":{"rendered":"https:\/\/taiwanrice.org\/?page_id=1485"},"modified":"2024-01-11T09:00:53","modified_gmt":"2024-01-11T09:00:53","slug":"manufacturing","status":"publish","type":"page","link":"https:\/\/taiwanrice.org\/zh\/manufacturing\/","title":{"rendered":"Manufacturing"},"content":{"rendered":"

Manufacturing<\/h2><\/div><\/div>\n\t
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The production process follows the HACCP food safety control system.
\nFrom quality control to production management, each stage involves precise monitoring of time and temperature.<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\t\t<\/div>\n\t<\/div>\n

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HARVEST & DRYING<\/strong><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

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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.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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TEMPERATURE CONTROL<\/strong><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

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After drying, the rice is stored in cold storage to maintain its freshness and enhance its stability.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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7-9 DAYS FUMIGATION<\/strong><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

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A 7\u20139 day fumigation process<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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MILLING & PROCESSING<\/strong><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

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Rice huller mills and grinds the rice grains<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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SORTING<\/strong><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

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After cleaning the residual fine rice bran on the surface of the rice grains, rice grains are classified.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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PACKING & STORAGE<\/strong><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

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Packed in vacuum-sealed packaging and stored under refrigeration<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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QA<\/strong><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

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Quality control inspection before shipment<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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UPLOADING & DELIVERY<\/strong><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

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Transportation and shipment<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div>

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<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"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 [...]","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/taiwanrice.org\/zh\/wp-json\/wp\/v2\/pages\/1485"}],"collection":[{"href":"https:\/\/taiwanrice.org\/zh\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/taiwanrice.org\/zh\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/taiwanrice.org\/zh\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/taiwanrice.org\/zh\/wp-json\/wp\/v2\/comments?post=1485"}],"version-history":[{"count":10,"href":"https:\/\/taiwanrice.org\/zh\/wp-json\/wp\/v2\/pages\/1485\/revisions"}],"predecessor-version":[{"id":1887,"href":"https:\/\/taiwanrice.org\/zh\/wp-json\/wp\/v2\/pages\/1485\/revisions\/1887"}],"wp:attachment":[{"href":"https:\/\/taiwanrice.org\/zh\/wp-json\/wp\/v2\/media?parent=1485"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}