Bringing kumquats up to date
Lina Liao, third-generation chief executive officer at Minxiong Kumquat Factory, tells us that kumquats are known for three flavors: the sweetness of their skin, the sourness of their juice, and the bitterness of their seeds. The most troublesome task is to remove the seeds: small as it is, each kumquat contains from three to as many as seven seeds. To enhance the economic value of kumquats, the company has worked with the Food Industry Research and Development Institute to launch candied “crystal kumquats.”
Attracting fresh attention to this once-neglected fruit, the project has effectively offset the unpopular bitterness of kumquat seeds and the spiciness of the rind through a special candying technique. The company has since developed mini-pastries containing whole kumquats and is now able to capitalize on all parts of the plant. The skin and flesh are made into candied fruit, jam, sauce, and concentrated juice. The seeds are grown to create ornamental potted plants. Even the leaves have culinary uses: they’re cooked with roast chicken or with eggs braised in tea-infused soy sauce. Minxiong Kumquat Factory is thus actively engaged in adding value to farm produce.

Kumquats are harvested manually. It’s labor-intensive and time-consuming work. (courtesy of Minxiong Kumquat Factory)

Second-generation owner Tsai Te-yi opened a shop in downtown Minxiong. The giant smiley kumquat was installed in 1990, becoming a local landmark as well as a memory shared by Minxiong people. (courtesy of Minxiong Kumquat Factory)

Tsai Hai-piao (at left in right-hand photo) established a kumquat processing business and trained salespeople, endeavoring to turn the fruit into one of Minxiong’s specialties.(courtesy of Minxiong Kumquat Factory)