The global trend in fisheries development shows that aquaculture has surpassed marine capture fishing. Planned production can reduce climate risks and create higher fishery value through scale-up, especially in high-end dining such as Michelin-starred restaurants!
Taiwan is not only surrounded by the ocean, but also possesses excellent nearshore aquaculture resources, such as deep ocean water (which is suitable for development in only four places globally). This can establish a sustainable development green circular economy! Kenny Chung is a long-acquainted entrepreneur, who has been dedicated for decades to the upgrade of local Taiwanese ingredients. From running a Japanese cuisine restaurant to a food processing factory, from raw, edible oysters to high-priced health foods, from Nan’ao in Yilan to a French oyster seedling factory, all are within his scope of work!
We are delighted that TAMSUO Aquatic Products is willing to join the SIC Sustainable Impact Accelerator in the development of toxin-free aquaculture using Taiwan’s deep-sea water. We firmly believe in the power of Taiwan’s culinary research and development, which certainly has the potential to captivate food enthusiasts around the world!
