Produced in Taitung, using organic brown rice, cultivated naturally without pesticides.
Processed with α-technology to make the organic sprouted brown rice more fragrant, sweet and tender.
Strict germination control through biotechnology.
Contains 10 times more natural functional substances such as GABA and IP6 compared to white rice.
Guaranteed germination rate of over 85%.
An excellent choice for a low-GI diet.
WAYFONG FOOD COMMERCIAL CO., LTD.
During the product development stage, the product was designed with a focus on elderly nutrition and ready-to-eat convenience. Organic japonica brown rice from Taitung was selected and processed through biotechnology germination control and alpha-gelatinization technology to create a softer texture while preserving nutritional value. Prior to mass production, stability, shelf-life, and process validation tests were conducted to ensure product quality and safety under room-temperature storage conditions. The germination rate is maintained above 85%, and functional nutrients such as natural GABA and IP6 are verified to provide higher nutritional value than white rice. Additional tests including water activity (Aw), pH value, and texture evaluations are performed to ensure taste, stability, and elderly-friendly consumption. For safety assurance, the product undergoes both internal inspections and third-party laboratory testing approved by government authorities. Major microbiological tests include Staphylococcus aureus, Salmonella, and Listeria monocytogenes, all of which comply with food safety regulations. The product has also received U.S. patent certification and senior-friendly food recognition.
A comprehensive quality management system has been established, covering raw material inspection, process control, semi-finished product monitoring, and final product shipment inspection. Raw materials are sourced from qualified suppliers with traceable documentation, and incoming inspections include appearance, odor, and quality verification. Production follows standardized operating procedures (SOPs), including germination time control, temperature and humidity monitoring, alpha-processing conditions, and packaging seal inspections. Critical Control Point (CCP) management is implemented to reduce contamination risks. Semi-finished and finished products are tested for water activity, pH value, microbiological safety, and packaging integrity to ensure stability and safety. A digital batch traceability system records germination rates, temperature data, inspection reports, and shipment information. Regular internal quality audits, employee training, and performance evaluations are conducted to maintain consistent product quality and process stability.
The product adopts a comprehensive risk management system covering raw materials, manufacturing, finished products, and post-market monitoring. Supplier qualification reviews and source verification are conducted to minimize contamination risks from raw materials. During production, HACCP and GMP principles are implemented, with critical control points established for germination, heating, filling, and packaging processes. Quality assurance personnel conduct regular inspections and maintain detailed records. Semi-finished and finished products undergo self-inspections and third-party testing, including microbiological analysis, water activity, and pH value testing, to ensure safety and stability. A dedicated quality management team and cross-department task force are responsible for investigating abnormal events and implementing corrective actions. Employee training and internal audits are conducted regularly to strengthen food safety awareness and risk identification capabilities. Data analysis is also used to monitor trends and prevent recurring quality issues.
The company has established a complete post-market safety monitoring and crisis management system. Consumer feedback, complaint records, and market information are continuously collected as references for quality improvement and risk prevention. All products are covered by NTD 50 million product liability insurance to enhance consumer protection. Before market release, every batch is tested by government-approved third-party laboratories for microbiological safety, and all inspection and production records are retained for traceability. If any quality issue or consumer complaint occurs, the company immediately activates its crisis response procedure, including suspending sales of the affected batch, recalling products, preserving customer samples for testing, and conducting cross-department investigations involving quality assurance, production, and management teams. Investigation results are reported to regulatory authorities, and customers are proactively informed of follow-up solutions. Corrective and preventive action (CAPA) measures include process adjustments, supplier reassessment, employee retraining, and increased inspection frequency. Continuous internal audits and improvement programs are implemented to reduce the risk of recurrence and ensure product safety and quality consistency.
