"Eating" is always an essential part of people’s livelihood. Ready-to-eat (RTE) and ready-to-cook (RTC) meals, which are easy to obtain and can be easily handled in a short time, have helped solve the dining problems of many people.
More and more domestic food and beverage companies, keen in developing the Muslim market, are pursuing Halal certification. The three categories of certification are: restaurants, hospitality operators, and food items.
The joint ventures of Japanese retail distributors and farm operators have changed the mode of farm operation. The distributors are involved in the management from cultivation, processing, up to the sales of the food products.
In the transformation of small farmers from primary production to secondary processing, besides the knowhow on food production, they also need assistance on the back-end marketing skills such as packaging design, pricing, and marketing and promotion.
Covid-19 has greatly increased global concern with issues of food safety and hygiene and the environmental protection of packaging materials. This means more responsibilities and pressure on the food industry operators.
The turnover of the food & beverage industry in Taiwan reached an unprecedented high of NT$811.58 billion in 2019, with a total of 146,009 operators and 750,000 employees.
The impact of COVID-19 has indeed changed the dining habits and behavior. The anti-epidemic social bans imposed in Taiwan since May 2021 has limited food & beverage services to take-out and catering.
As a matter of fact, there are only 26 countries allowing ractopamine, such as the United States, Canada, Australia, New Zealand, etc. Another 160 countries, including those of the European Union and Russia prohibit the use.
The issue of primary processing plants for agricultural products has received wide attention these past few years.
In response to recent discourse’s heavy emphasis on food safety, farmers need to familiarize themselves with their own products’ characteristics such as post-processing taste and quality change, and, assess whether the product is suitable for processing.