Print

Mail

wiki links

Sour taste of sweet success

By Ho Yi
STAFF REPORTER
Tuesday, May 15, 2007, Page 16

Over 40 of Yang's vinegars line the shelves of her home along with a large collection of vinegars from throughout the world. PHOTO: HO YI, TAIPEI TIMES

Around 10 minutes drive from Sun Moon Lake (日月潭), Nantou County (南投縣), Yuchih Township (魚池鄉) lies a quiet agricultural community where many of its 10,000 or so inhabitants use the nearby mountain springs to grow high-quality mushrooms that are mostly exported to Japan. Four years ago, a big-city family settled down in the small town and two years of trial and error later, a new item was added to the local export list: natural vinegar made from certified organic vegetables, fruits, grains and herbs.

"When we first traveled to the mushroom town 700m above sea level, the locals told us crops rarely need pesticides or fertilizers, just lots of water from the natural reservoir in the mountain. I immediately said to myself 'this is it' since the brewing business is all about location, sun, fresh air and water," said the creator of Luyin natural vinegar, Yang Lu-yin (楊綠茵), who just wound up the busiest season of the year sealing newly harvested plums into pottery jars to ferment for two years.

Yang Lu-yin talks about the healing powers of natural vinegar with passion and conviction. PHOTO: HO YI, TAIPEI TIMES

With a postgraduate degree in sociology from Chinghua University (清華大學), Yang dedicated the first half of her life to cultural and social work stretching from her pioneering participation in the Integrated Community Development Project (社區總體營造), saving the abandoned historical railway line from Sanyi (三義) to Houli (后里), to establishing Taiwan's first railway art village Stock 20 (20號倉庫) in Taichung.

Yet the busy lives of Yang and her husband had left the couple exhausted and their son sent to his grandparents' far away from home.

"At one point of my life, I started to ask myself what happiness truly means," said the mother of two.

The answer is Yuchih and the traditional art of making vinegar. She tried out ingredients offered by organic farmers, friends, neighbors or even strangers and chose to make the base vinegar out of brown rice, which is more nutritious and costlier to produce than the traditional constituent glutinous rice.

"My academic training comes in handy for my brewing adventures as I keep asking questions and am not afraid of experimenting. I have also learned a lot from my extensive reading of foreign clinical reports and medical studies on vinegar in the same way as I did my thesis and academic projects," Yang said.

The end result is over 40 kinds of novel vinegars lining Yang's shelves, 10 of which, including black bean, passion fruit, mulberry, pineapple, plum and old pine flavors, are produced on a large scale.

The first batch of Yang's natural vinegar came out in 2005, two years after the ingredients were sealed in jars. And during that time, the brewer divided her time studying vinegar, reading, having fun with her kids, exploring the countryside and visiting organic farmers much like "Marx's ideal man who reads poetry in the morning, ploughs in the afternoon and makes art at night," to use Yang Lu-yin's words.

Currently, the brewery can produce 50,000 to 100,000 bottles of vinegar a year, which are mostly exported to Singapore, Malaysia, US, Canada and Australia. The Yangs visit Singapore and Malaysia around five times a year to share their knowledge and tout the healthful benefits of their vinegars, which are certified by Singaporean authorities. Taiwan doesn't issue certification for vinegar since it is categorized as a food seasoning.

Rather than actively exploit new markets, the brewing family prefers to wait for buyers to stumble across its products. "All of our foreign distributors found us, not the other way around and I think it's better to sell my products abroad since I don't like the idea of taking part of the local, limited market away from other vinegar-makers," Yang said.

Often touted as an all-purpose medicine and supplement, natural vinegar's healing virtues have been extolled in both Western and Eastern civilizations.

According to Yang Lu-yin's own study, vinegar has been used as medicine in China since the Ming Dynasty.

"The use of vinegar as medicine started early in human history, but now it is reduced to a cheap flavor enhancer. My job is to restore vinegar to its original healing status," the 38-year-old brewer said.

Medical professionals are cautious on vinegar's healing properties since little scientific research has been done on its effects. "More studies need to be done before we can start to understand and analyze the vinegar's healing properties. Before that happens, it's only safe to say that natural vinegar is one of several beverage options containing nutrients and vitamins," said head of the dietetics department at National Taiwan University Hospital (台大醫院營養部), Cheng Chin-pao (鄭金寶), adding that people suffering from gastric ulcers or other digestive problems should drink vinegar after meals, but diluted with more water than is commonly suggested.

Yet in the eyes of Yang, rather than seeing vinegar as a too-good-to-be-true miracle cure, it is a supplementary source of vitamins, minerals, enzymes and amino acids, which contemporary diets rich in processed foods often lack.

On a site next to the vinegar brewery, Yang and her family's future house and a showroom for foreign buyers and distributors are under construction.

"Our friends and families were worried sick when we first moved here with little money in our pockets but we have found the ideal life," Yang said.

For more information on Luyin natural vinegar, visit www.luyin.com.tw.

This story has been viewed 2069 times.