“Cailiao Chen’s Orchard” spans an area of three acres, with four types of guava and 140 fruit trees cultivated within. A strict toxin-free policy challenges the traditional notion that guavas don’t need fertilizer or water. The use of costly tap water irrigation, organic fertilizer, and biological pest control maintains the exceptional quality of their fruit. Each guava is bright green and shiny, thin-skinned yet thick-fleshed, firm and sweet, with a sugar content of 13 to 14 degrees.
Introduction
“I promised my mother I would return!” says 62-year-old former renovator Chen Chien-Chih. Thirteen years ago, he honored his mother’s dying wish and moved from bustling Tainan to unfamiliar Zuozhen to cultivate his barren ancestral land. He discovered that the land was full of mineral rock and chalk soil, with not an earthworm in sight, but rather 50 tons of waste and no groundwater.
“I promised my mother I would return!” says 62-year-old former renovator Chen Chien-Chih. Thirteen years ago, he honored his mother’s dying wish and moved from bustling Tainan to unfamiliar Zuozhen to cultivate his barren ancestral land. He discovered that the land was full of mineral rock and chalk soil, with not an earthworm in sight, but rather 50 tons of waste and no groundwater.
” Cailiao Chen ” guavas are shiny with an oily sheen, a crisp and juicy texture, moderate softness, and a subtle sweetness. Through word of mouth and viral Facebook postings, 80% of customers end up as regulars, resulting in a high return rate. Despite the pearl, honey, red-heart, and ruby variety guavas being sold at twice the market price, they remain in high demand.
Features of Agricultural Tourism
Fruits
Five years ago, Chen Chien-Chih rose to the position of chairman of the Glorious Recreation Area. He bore the task of revitalization and leading by example, demonstrating that there are more avenues available to farmers than just production! After one year of experimenting with processing techniques and procedures, he managed to produce 11 pounds of dried fruit from 50 pounds of fresh fruit, preserving the essence which resulted in higher profits. He then made the orchard open for tourism, showcasing his premium guavas, and sharing photos of crested serpent eagles, yellow doves, and wild rabbits, all done to attract visitors and successfully led to a bustling attendance.
When visitors arrive, he guides them through the history and ecology of guavas, reveals the secrets of toxin-free farming, and immerses visitors in the joys of rural life. Guests can pick and taste fresh guavas straight from the trees, experiencing the fruits of labor of the farmer. They can also make their own licorice guava or try creative dishes like guava sandwiches and egg rolls. Finally, a cup of hand-brewed guava coffee, with its lingering fragrance and refreshing taste, has also proven to be very popular.
