Taro Chip Production Process and Quality Assurance

The production begins with selecting and cleaning mature taro corms. After peeling, the taro is blanched in boiling water for 3–5 minutes to reduce enzymatic activity and sterilize the surface. The corms are then sliced uniformly to 1–2 mm thickness, ensuring consistency during the drying and frying stages.

Slices are dried via hot air at 60–70°C or via sun drying to reduce moisture content. Subsequently, they are deep-fried in vegetable oil at 170–180°C until crisp and golden. Excess oil is drained before cooling to ensure product quality.

Rigorous hazard assessments are conducted, including visual inspections and metal detection to eliminate foreign objects. Chemical and biological risks are also mitigated. Finally, the chips are sealed in food-grade laminated pouches labeled with tracking information and stored in a cool, dry environment.