When visiting the townships of Xinpu
and Beipu in Hsinchu County from September to December each year, one would
always see an orange persimmon sea. On the heels of the September winds,
persimmon farmers would patiently set up shelves used for drying and
dehumidfying persimmons, and carefully follow the traditional method to make
fragrant and sweet dried persimmons.
(Photo: CNA)
The history of dried persimmons in
Hankeng Village, Xinpu Township has lasted for over a century, and it has long
become a unique industrial culture of Xinpu Township. The September winds
refers to a common climatic condition that occurs in the north-western region
of Taiwan after the autumn comes, so named due to the fact that it occurs
around the period of the Double Ninth Festival, which falls on 9th September of
the lunar calendar. In some dry regions in Taiwan during the winter, residents
would take advantage of the September winds to produce wind-dried foods –
including local specialties such as Hsinchu rice noodles and dried persimmons.
(Photo: CNA)
Native Taiwanese persimmons taste
bitter and have a hard texture, and are unsuited for direct consumption.
Generally, these persimmons need to be soaked, sun-dried, wind-dried, and so
forth to get rid of the astringent taste.Producing dried persimmons thus is a
representation of the wisdom towards food our ancestors possessed. Xinpu’s
Hankeng Village, dubbed ‘the dried persimmon village’, is the prime example of
a place that understands how to combine natural climatic conditions together
with food wisdom.
The process of making dried persimmons
is rather time-consuming. The traditional method involves sun drying
persimmons. First, persimmons that are roughly 80% ripe and yellow are picked.
Then, its calyx is quickly removed, along with the skin, upon which it is left
to dry in the sun and subject to the September winds. Roughly three to four
days later, the persimmons would soften, and the color will turn brown. It
would then be compressed, smoked, and further processed.
(Photo: CNA)
Currently, most dried persimmons
factories use dehumidifying machines that produce cold air to ensure a stable
quality of its products, which allow these factories to sidestep the
uncontrollable natural factors that would be a part of the traditional method.
The factories use computers to keep temperature at around 25 degree Celsius,
and utilize big electronic fans to replicate an environment similar to outdoor
wind drying. The color of the dried persimmons produced via this method would
be more vibrant and visually pleasing.
The dried persimmon industry in Hankeng Village is said to have lasted for over a century. Though Xinpu Township is not a main area that grows persimmons, Hankeng Village is undoubtedly the hub of processed persimmons in Taiwan, accounting for of 80% of the industry. Due to its natural and unique hilly terrain coupled with the dry weather conditions where rain is infrequent, upon autumn and winter each year, the locals would take advantage of the blazing autumn sun and the strong September winds to dry persimmons with the help of nature. After being exposed to the sun, bitter persimmons which are dried and dehumidified are transformed into the delicious delicacy.
(Translators: Chloe Hsu, Jasmine Hsu, Clare Kao, Vicky Yang
In collaboration with Fu Jen Catholic University, Department of English)