Precious Treasure of Dajia

Precious Treasure of Dajia – Unique Fertile Alluvial Soil

Dajia is a coastal suburban district located on the northwestern corner of Taichung. The terrain is full of various features including mountains, rivers and plateaus. It is a river delta composed with the eastern Houli plateau, Da’an and Dajia River valleys. A lot of agriculture activities depend on both rivers by taking advantage of their plenty of water supply making Dajia district a common location for civilizations to flourish due to access to flat land for farming. These silts and clays are capable of holding water which is very essential to the life of plants. The climate of the region is sub-tropical, and the average temperature is roughly 24 degrees Celsius, which makes Dajia an ideal place for growing taros.

A perfect combination of fertile alluvial soil, plenty of waters and ideal climate made Dajia an ideal heaven for growing a special premium Betel Nut Taro which is recognized as the best taro in the world. It contains very high and fine-grained, easily digestible starch with relatively subtle fibers and delicate texture. It has a naturally sweet, nutty and tinge of vanilla flavor while it tastes soft, rich creamy and smooth as silk when cooked.

The production of Dajia taros are strictly managed by a series of quality control from planting to harvest. The farmers use the biological pest control for farming management by reducing pesticide with proper fertilization. All the taros are required to pass the pesticide residue test before harvest in order to provide people with safe products.

All of these made us win the reputation as “the Capital of Taros”-Dajia.

Best Taro in the World – Dajia Betel Nut Taro

Taro is a major food staple in Taiwan. well-known title as “the Taro Capital of Taiwan” since it has ideal weather and soils for growing taros. There are many varieties of taros. Among them, a special premium Betel Nut Taro grown throughout Dajia is recognized as the best taro in the world. It contains very high and fine-grained, easily digestible starch with relatively subtle fibers and delicate texture. It has a naturally sweet, nutty and tinge of vanilla flavor while it tastes soft, rich creamy and smooth as silk when cooked. Inside, the flesh ranges from pure white to ivory with subtle streaks of pale purple.

However, great taste takes time. It takes 8 to 10 months to mature. When it is full-grown, it becomes fine-textured and contains more starch with a dense, soft, creamy melt-in-your-mouth texture when cooked. Also, the aroma gets richer and intense.The quality of Dajia taro is so high that it is commonly used in Taiwanese cuisine in a variety of styles baked, steamed, boiled or stir-fried as a main dish, flavor-enhancing ingredient or a dessert is used to make delicious Dajia pastries, ice cream, rice cake, cookies and many other famous specialties. Meanwhile, it is a key ingredient in lots of local dishes including Taro Topped with Caramel Dressing, Taro Tapioca/Taro Sago Sweet Soup, Rib Soup with Taro…etc. It is also commonly used as a main course for Hot Pot and in-home cooking. Another popular traditional Taiwanese snack is taro ball, served on ice or deep-fried. It is common to see taro as a flavor in desserts and drinks, such as worldwide-famous bubble tea.