Cultivating a Sustainable Future for Taiwanese Soybeans
“Field many” is located in Beidou Township, Changhua County. The base sits amidst vast farmland, centered around a quiet blue traditional Sanheyuan (three-sided courtyard) house. Founder Chen Guang-jing originally worked in the tech startup industry. The long hours of high-pressure work led him to rethink the relationship between life and the land. Seeking a healthier diet and lifestyle, he returned home to become a weekend farmer. After discovering “Shumei Natural Farming,” he formally committed to agriculture and launched sustainable agrifood initiatives.
Introduction
Shumei Natural Farming advocates for zero pesticides and chemical fertilizers. It allows crops to grow according to nature through clean soil and sufficient sunlight, air, and water. This philosophy is the core cultivation method at Field many. The farm primarily grows “Kaohsiung Selection No. 10” soybeans, a variety bred by the Kaohsiung District Agricultural Research and Extension Station in the 1970s. These beans are round and golden, featuring a rich aroma and sweet flavor, making them ideal for traditional soy products like soy milk, tofu, and tofu pudding.
Field many also practices the concepts of “local production for local consumption” and “whole-bean utilization”. Almost the entire process—from harvesting to processing and dining—takes place in Changhua, significantly reducing the carbon footprint. The okara (soy pulp) produced during processing is recycled into animal feed, baking ingredients, and daily necessities, reducing waste by over 8 metric tons annually and realizing a sustainable circular economy model.
Characteristics
Grains
Field many is not only a production base but also an agritourism venue that fully presents the “farm-to-table” experience. Using soybeans as the main theme, the farm integrates planting, processing, cooking, and interactive experiences, allowing visitors to deeply understand the source and value of their food. Through eco-friendly farming, the soybean flavor is purer, leading to a variety of popular self-developed products such as freshly ground soy milk, handmade tofu pudding, traditional tofu, handmade soybean noodles, roasted black bean tea, and soy fiber cookies.
During agritourism activities, visitors can enter the fields to learn about the soybean growth environment and the spirit of natural farming. They can also participate in making soy products to experience the processing flow firsthand. Through guided tours and hands-on practice, agrifood education is transformed into a relatable learning process, making it suitable for families, school field trips, and corporate visits.
