Dajia’s rich and fertile soil provides the perfect environment for growing taro. Around the Lunar New Year, local farmers begin planting taro seedlings. After months of sunshine and careful care, the taro is harvested in late autumn, bringing a soft texture and rich aroma. For farmers, every taro is the result of their hard work and a precious gift from the land.


The founder of Tsung Hsin Foods, Chairman Liao, grew up in a farming family surrounded by taro fields. From an early age, he learned how taro was grown and developed a deep connection with the land. After entering the baking industry, he wanted to share the taste of his hometown with more people. He focused on developing taro fillings that bring the rich aroma and smooth texture of Dajia taro into breads and desserts.


From farm to table, Tsung Hsin Foods has built a stable supply chain and works closely with local farmers. Every taro filling is made with care and passion, bringing the taste of Taiwan’s land and the warmth of its people to every bite.
Back