After nearly 30 years of jujube breeding, Qiu Zhuying has developed burst-in-your-mouth juicy varieties that help farmers turn their fortunes around

Bite into a plump, green fruit - juicy and refreshing, sweet without being cloying. At first glance you might think it's a green apple, but it's actually the "Zhenmi jujube" that is currently in peak season, and this is just one of the varieties. Taiwan jujube varieties flourish in profusion like a hundred flowers blooming, each with its own characteristics, differing in peel thickness, sweetness, juice rate, and fruit size.

Jujubes were originally introduced to the country from India. That variety had thick skin, a rather astringent taste, and was small - that was the established impression of jujubes among the older generation. However, after Qiu Zhuying, a fruit tree researcher at the Kaohsiung District Agricultural Research and Extension Station, threw herself into jujube breeding, the world of jujubes was turned upside down from then on.

Li Yongcong believes that although the domestic home delivery market offers good prices, the domestic post-Chinese New Year market volume gradually declines, so he hopes to expand into export markets. "Last year we began trying to use No. 11 to crack the export market." For example, a shipment exported to Dubai a few days ago - "the trader said the jujubes that arrived were super sweet and would definitely sell well."

Li Yongcong grows five and a half fen of No. 12 Zhenai and four and a half fen of No. 11 Zhenmi, focusing mainly on the home delivery market. In the past he also grew old Indian varieties, "but the harvest periods were inconsistent, and they were astringent and unpalatable." After Qiu Zhuying developed multiple varieties, he upgraded all the way to the present. "We all follow her lead."

Although jujubes can be harvested in the same year they are planted, when switching to new varieties, difficulties are inevitable, such as grafting failure and low yields. "But you have to fight! You have to follow the trends of the times, or you'll be eliminated. Customers like to try new things." The first year is a running-in period, and by the second year things gradually stabilise.

Fruit farmers: Without the Kaohsiung Agricultural Research and Extension Station, there would be no Taiwan jujube achievements today

Dashe, Kaohsiung jujube farmer Su Wencai began growing jujubes in 1994 (ROC year 83). In the past he mostly grew the old "Gaolang No. 1" variety, and later followed along growing Zhenbao, Zhenmi, Zhenai, and others. "As long as it can attract consumers and improve farmers' incomes, farmers' willingness to accept new varieties is high."

However, Su pointed out that each jujube variety has a different personality, and you have to gradually understand how to care for it. "Even harvesting differs for each variety. For Zhenai and Zhenmi, you look at the tail of the jujube - once it changes colour, it can be harvested; for old varieties, you look at whether the stem end is fully open." He laughed and said, "The first time I grew a new variety, I didn't even know how to tell or how to harvest. Dr. Qiu actually picked a few for me to see, and only then did I know."

"It takes two years to become familiar with a variety." Particular attention must be paid to the amount of fruit thinning. "Whether thinning is thorough or not makes a world of difference to subsequent quality and yield." Every time you switch varieties, it's a learning experience. Su Wencai believes, "Good varieties mean following the times." Old varieties used to have an average fruit weight of only 2 liang, while current varieties weigh about three and a half to four liang.

Su Wencai pointed out that he mainly grows Zhenbao, Zhenmi, and Zhenai, using their differing growth period characteristics to stagger harvest times, harvesting all the way from November to mid-April of the following year. This not only reduces harvesting labour but also maintains a steady supply of good-quality jujubes.

In addition to selling directly and sending to wholesale markets, Su Wencai also steadily exports to Hong Kong, China. He stated that this year is the third year of exporting to Hong Kong, China, from early December to mid-March of the following year, with a volume of about 600 jin per week. "The taste of Chinese and Taiwan jujubes is really very different - climate determines quality." He also stressed, "Without the Kaohsiung Research and Extension Station, there would be no Taiwan jujube achievements today."

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