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Dedication to systematic improvement of quality on the part of local producers, and stringent oversight and evaluation by the Taiwan government, has led to a steady rise in overseas sales in recent years for Taiwan’s unique-flavor chicken and duck preserved eggs, boiled salted eggs, iron eggs, and other related products. To ensure stabilization of egg sources and quality, processing facilities have entered into contractual agreements with feed producers and poultry-rearing operations, guaranteeing that ducklings and feed meet quality standards. Processers regularly dispatch trained personnel for unscheduled inspections of the health of ducks and the management quality at rearing operations, ensuring that duck eggs conform with strict hygiene standards for food products. |
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Beyond Taiwan’s rigorous CAS Premium Agricultural Products certification process, local processors of duck eggs also use sonar machines to examine the integrity of shells. All preserved-egg products are completely free of heavy metals and of drug residues. The salting process and cooking temperature for boiled salted eggs are stringently monitored, ensuring that the flavors of the end-product are natural and delicious. In recent years the TAP (Traceability Agricultural Product) system has been put in place for duck egg processing enterprises, ensuring that the country’s preserved eggs, boiled salted eggs, and other processed egg products are safe and are accepted in markets around the world. The island’s duck egg products even undergo Halal food certification to enable Muslim consumers worldwide to enjoy them. |
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