Yilan: Orange Orchard Candied Fruit Tourist Factory

Certification Validity Period: 2023/08/02~2026/08/01; Excellence Validity Period: 2011/10/05~2014/10/04. Yilan is Taiwan's largest kumquat producer, particularly in Jiaoxi, Yuanshan, and Sanxing, with an annual output of about 2000-3000 metric tons. Seeing the orchards in decline, young Lin Zhiman thought of his newlywed wife, Hong Meifang, who was skilled in food processing. He discussed with her the possibility of making delicious preserved kumquats to help farmers overcome the plight of abandoned harvests due to overproduction. In 1979, Hong Meifang, an instructor in food processing at Yilan Agricultural and Industrial Vocational High School (now National Yilan University), and Lin Zhiman, who had a deep affection for kumquats, embarked on a journey to champion the kumquat. Traditional preserved fruit production required candying for 15-30 days and heating above 100℃, which caused the fruit peel to brown. Therefore, bleaching agents were necessary to whiten them and enhance their appearance, and preservatives were added to extend shelf life, among other things. The Lin Zhiman couple found these traditional methods unacceptable, thinking, 'If we wouldn't dare eat them ourselves, how can we make them for others!' Thus, their primary goal became to develop preserved fruit without bleaching agents, preservatives, or artificial flavors. In 1983, they established a factory for research and development. The research was arduous and prolonged. To fund the research, Lin Zhiman sold a Western-style house. To revolutionize traditional preserved fruit manufacturing, the couple diligently studied relevant food science books, finally drawing inspiration from molecular osmosis. 'If we candy and heat in a vacuum, wouldn't that lower the boiling point?' This sudden insight brought a breakthrough to their research. Lin Zhiman then personally designed the candying equipment. After countless trials and failures, he finally realized his dream of boiling at 60℃ under vacuum. Thanks to this innovation, the traditionally lengthy candying process could be completed within 24 hours under his method, successfully solving the 'browning' problem and making their dream of producing preserved fruit without bleaching agents or preservatives a reality. 'From the Home of Kumquats, returning to natural flavors.' The couple named their brand 'Orange Orchard' (橘之鄉). After seven years of dedicated research, in 1986, they sold their first meticulously crafted, world-pioneering kumquat preserve – a transparent candied fruit free of bleaching agents, preservatives, and saccharin, and also low in sweetness and calories. In 1987, a small, obscure factory received the New Product Award and the Excellent Food Hygiene Management Award from the Food Science and Technology Association of the Republic of China. The success of 'Orange Orchard' astonished many large food manufacturers. Orange Orchard's products became the preferred dessert for entertaining guests by the Yilan County Government. Even the Ministry of Foreign Affairs and the Council of Agriculture purchased them for their overseas visits to present to international guests, making Orange Orchard the most economical and practical 'county gift' and 'national gift'.