Fresh taro made into dehydrated taro sticks, the natural color, shape and flavor of fresh taro are preserved, with high appearance, crispy and delicious. Non-puffing, light burden, using VF low temperature dehydration process, the purpose of frying is achieved by quickly removing moisture at a lower temperature(65-100℃). Compared with traditional deep frying, vacuum frying can reduce the exposure time of ingredients in high temperature oil, thereby reducing the damage to nutrition and taste, and also reducing oily smoke and unhealthy fat intake. The dehydrated taro sticks returns to its original taste, and the vegetables are eaten crisp, bringing a new experience to the taste buds.
Equipped with advanced automated production lines, strict production and hygiene conditions ensure the safety and hygiene of Guang Tou Li Ji products, the workshop also has a cold storage room and a quick-freezing room. Pasteurization of raw materials and ozone sterilization in the workshop, combined with automated assembly lines. All automatic packaging lines in the inner packaging workshop are efficient and hygienic. The cleanliness of the entire workshop has reached 100, 000 grades, making every effort to ensure food safety, and the transparent production process allows consumer to have no worries.
Why choose our vacuum-fried taro chips?
Compared to ordinary taro sticks, our vacuum-fried taro sticks undergo a special processing technique to remove any bitterness that may be present in the taro, leaving only the pure sweetness and soft texture. This allows even those who dislike the bitterness of taro to fall in love with this delicious treat.
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Features of vacuum-fried taro sticks
Carefully selected high-quality taro with a natural powdery aroma
Carefully selected premium taro grown in selenium-rich soil, with snow-white, delicate flesh and moderate starch content, naturally emitting a unique taro aroma. Manually selected taro with uniform size and no damage, ensuring superior quality from the source.
Vacuum low-temperature process, locking in nutrients and flavor
Using advanced vacuum low-temperature frying technology, the taro is processed under low pressure at precise temperatures. Compared to traditional high-temperature frying, this method reduces oil intake by over 55% while maximizing the retention of proteins, vitamins, and minerals in the taro, ensuring both nutrition and flavor.
Three-layered texture, rich in layers
Outer layer: Crispy and fragrant, with a crisp sound upon the first bite.
Middle layer: Soft and creamy, with the unique smooth texture of taro.
Inner layer: Retains the natural softness of taro, with its aroma slowly releasing in the mouth.
No artificial flavorings, colorings, or preservatives added. Only a small amount of sea salt is used to enhance the flavor, restoring the purest freshness and aroma of taro.
Available in multiple packaging sizes to suit different needs.
Options include a 15g mini sample pack (perfect for trying), an 80g portable small pack (easy to carry), a 200g family-sharing pack (for enjoying with loved ones), and a 1kg commercial bulk pack (for culinary use). Packaged in airtight, moisture-resistant bags, the product can be resealed after opening and stored at room temperature for up to 8 months while maintaining its crisp texture.
product advantages
Professional Customization Services to Support Market Expansion
We offer full-process OEM/ODM customization, allowing adjustments to flavor, packaging design (multilingual versions, personalized logos), and product specifications (customized weight) based on customer needs.
We provide customers with detailed market analysis reports, offering tailored product solutions based on regional consumption habits and market demands to help customers quickly penetrate local markets.
Leading Core Technology and Strong Competitive Advantage
Holds 25 national patents, including 10 related to vacuum low-temperature frying technology. The R&D team consists of 15 senior food experts with an average industry experience of over 12 years, continuously optimizing production processes to enhance product quality.
From raw material procurement to finished product shipment, the entire process can be completed within 36 hours, 40% faster than the industry average, enabling swift response to customer order demands.
Comprehensive compliance certifications for global market access
The company holds 15 international authoritative certifications, including ISO9001, HACCP, FDA, and EU, ensuring products meet food safety standards in multiple countries and regions worldwide, enabling seamless entry into target markets.
We provide complete customs clearance documents and maintain long-term partnerships with logistics providers at over 150 global ports, ensuring timely and secure delivery of goods.
Robust production capacity for stable supply
We have a modern production base covering 50,000 square meters, equipped with 20 fully automated vacuum frying production lines, with a daily production capacity of 40 tons of vacuum-fried taro sticks, capable of meeting large order supply demands and supporting continuous production without interruption.
We operate a 3,000-acre taro planting base, with scientific management throughout the entire process from planting to harvest, ensuring stable raw material supply and consistent quality.
This industry
Our fruit and vegetable crisp products also possess strong market competitiveness. They not only offer a wide variety of options, including apple crisps, strawberry crisps, and carrot crisps, but also feature a crisp texture and convenient portability. Whether as a snack or an afternoon tea treat, fruit and vegetable crisps offer consumers a delicious experience. For distributors, such products do not require extensive marketing efforts, as their excellent reputation naturally attracts a large number of repeat customers. The combination of long-term customer loyalty and the continuous introduction of new products provides fruit and vegetable crisp distributors with a stable customer base and sustainable returns.