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Browsing: 529 times print

Date:2020-11-25
Bracket:2020 NCYU NEWS
Department:ncyu

A group photo of NCYU President Chyung Ay (third from left), Yao Chih-Wang (middle), Deputy Director General of Agriculture and Food Agency, Council of Agriculture, Executive Yuan, and other guests of honor NCYU Low-Sodium Soy Sauce Advanced with High-Quality Domestically-Grown Certified Soybeans
  To meet the modern needs for health and food safety, National Chiayi University released the advanced NCYU Low-Sodium Soy Sauce. On the morning of Nov. 25th, “National Chiayi University Low-sodium Soy Sauce and Domestically-grown Certified Soybeans” Products Presentation took place at the Worker Cooperative on the Lantan campus. Hosted by NCYU President Chyung Ay, the event was honored with the attendance of guests of honor including Yao Chih-Wang, Deputy Director General of Agriculture and Food Agency, Council of Agriculture, Executive Yuan, and Chen Po-Lun, Chairman of Jiaonong Foods.

  According to NCYU President Chyung Ay, the NCYU Soy Sauce, which has always been well received by the public and known far and wide, is one of the most popular items for homecoming alumni during anniversary seasons. The more advanced “NCYU Low-Sodium Soy Sauce” unveiled today is made from domestic soybeans and wheat produced by local farmers under contract farming, coached by the Southern Region Branch, Agriculture and Food Agency, Council of Agriculture, Executive Yuan. The soy sauce is produced from pure soybeans that have been brewed for more than 180 days, with a salinity of about 12 percent. It is free of artificial additives such as caramel, preservatives and sweeteners. Made from 100% domestic non-genetically modified soybeans and domestic wheat, with each grain plump and full, the products contribute to the safety and health to the public.

  The soybeans, which contain 35.6% protein, are a good source of protein intake. They are zero in cholesterol, rich in fiber and carbohydrates, and high in potassium content, which make them starkly different from the animal proteins in general. Touted as “meat in the farm,” they have a balanced content of essential amino acids that are the best source of protein nutrients for both children and the elderly. They are also key to the development of human cell membrane and brain nerve tissues. Consumption of the dietary fiber of whole soybeans can help improve intestinal peristalsis and physical health. Cooked soybeans that are domestically produced and certified can be used to create a variety of dishes for schools at all levels, and are a new and safe choice of plant-based proteins for the health of school children.

  Deputy Director General Yao Chih-Wang indicated that many of the soy sauce or soybean products currently offered on the market are produced from soybeans imported from abroad. The Agriculture and Food Agency has been actively coaching Taiwanese farmers on contract farming, which allows them to produce certified soybeans from farming to mechanized harvesting. He expressed gratitude to the NCYU Worker Cooperative and Jiaonong Agricultural Processing and Production Cooperative for their joint efforts to promote domestically produced certified soybeans, so that the products can reach out to more consumers and elementary school children.
Palatable food made from NCYU Low-Sodium Soy Sauce and domestically grown cooked soybeans Chu Shu-Lin, Manager of the NCYU Worker Cooperative, promoted the newly released NCYU Low-sodium Soy Sauce. Lin Yun-Wei, Dean of Student Affairs, NCYU, ground domestically grown cooked soybeans and made soy milk at the venue for the honored guests to taste.
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