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臺灣大學生農學院社會責任深耕計畫

深耕雲林產業 協助建立「雲饗豬」品牌

臺灣大學生農學院社會責任(USR)深耕計畫「攜手 雲林-特色農業產區 深耕產業」,由計畫主持人、臺大食品科學研究所所長潘敏雄教授與雲林肉品巿場公司總經理黃加安,於11月4日在台大農經講堂簽署「策略聯盟合作」儀式,未來將由深耕計畫團隊深耕雲林產業,並協助建立「雲饗豬」品牌。

 

臺大深耕計畫主持人潘敏雄教授表示,本計畫持續深耕兩大主軸(植物醫生和動物醫生)以實施四個在地深化目標,並透過長期規劃與盤點雲林農民戶第一線問題並佐以相符之關鍵項目來實現這些切地之需求。

 

其中包括:一、在地學習計畫,培育新技術、農業管理人才和食農教育師資。二、在地服務計畫,提供全天候植物醫生診斷和害蟲防治以及牲畜場管理和疾病防治。三、在地實踐計畫,推廣農業循環經濟、創新媒體平台和特色農產品。四、在地農業計畫,強化特色地方農產品、加工與市場銷售聯繫以及產學合作的畜牧場發展。

 

潘敏雄表示,本次台大USR團隊和雲林肉品市場進行產學合作,期望能透過臺大的產學合作,進一步能落實臺大和雲林地區食農產業的更密切合作,因此選定以雲林肉品市場的「雲饗豬」品牌出發,透過臺大現有的動物技術開發與食品加工的成果,落實在雲饗豬品牌提升與加值,進一步嘉惠雲林地區的農民,讓雲林地區的食農業能朝永續健康經營往前邁進一大步!

 

雲林肉品巿場公司總經理黃加安表示,目前進口豬肉占了總消費量的兩成,消費者對進口豬有很大的食品安全虞慮,因此本土生產的國產豬必須在食品安全方面,讓消費者吃的安心。

 

黃加安表示,目前國內毛豬在養頭數約560萬頭,而雲林縣就占了60萬頭,可說是養豬大縣,因此與台大(USR)深耕計畫「攜手雲林-特色農業產區、深耕產業」,將協助協助建立「雲饗豬」品牌,這個品牌強調「絕不含瘦肉精、禁用廚餘養豬、優質養育系統、環保人道飼養、高標準安規品管」等五大保證,希望產業與學術合作,能夠加速產業升級,建立消費者對食安之信心。

 

參加這項合作簽署儀式的台大團隊包括農經系教授張宏浩、獸醫專業學院院長蘇璧伶、特聘教授張嘉芳、台大動物醫院院長張惠雯,以及雲林養豬協會理事長吳英吉等人。

照片一:台大深耕計畫團隊與雲林肉品巿場公司簽署「策略聯盟合作」儀式。圖左:雲林肉品巿場公司總經理黃加安。圖中:台大潘敏雄教授。圖右:雲林養豬協會理事長吳英吉。

照片二:台大深耕計畫團隊在簽署「策略聯盟合作」儀式後,與雲林肉品巿場公司總經理黃加安及雲林養豬協會理事長吳英吉合影。

照片三:「雲饗豬」品牌強調「絕不含瘦肉精、禁用廚餘養豬、優質養育系統、環保人道飼養、高標準安規品管」等五大保證。

University Social Responsibility Project

College of Bioresourse and Agriculture, National Taiwan University

Deepening the Counseling for the Yunlin Industry: Assisting in Establishing the 'Yun Xiang Pork' Brand"

 

The University Social Responsibility (USR) Project of the College of Bio-Resources and Agriculture at National Taiwan University (NTU) has initiated a collaborative effort with the Yunlin Meat Shop Company to develop the "Yun Xiang Pork" brand. This partnership was officially formalized in a strategic alliance ceremony held at the agricultural economics auditorium on November 5th in NTU.

Distinguished Professor Min-Hsiung Pan, the program director and director of NTU's Institute of Food Science and technology, expressed that this project aims to continue deepening two main goals, namely Plant Doctors and Animal Doctors, to implement four local deepening objectives. These objectives are achieved through long-term planning and addressing the frontline issues faced by farmers in Yunlin. The four key initiatives include local learning programs for nurturing new technologies, agricultural management talents, and educators for agriculture. It also includes local service programs for providing round-the-clock plant doctor consultations for pest control and livestock farm management and disease prevention.In addition, there are local practice programs for promoting agricultural circular economies, innovative media platforms, and unique agricultural products. The final component involves local agricultural programs to strengthen the development of high-light agricultural products, processing, market sales connections, and collaborative development between academia and the livestock industry.

Professor Pan explained that the USR team NTU is collaborating with the Yunlin Meat Shop Company to realize a closer partnership between NTU and the local food and agriculture industry. The project will use NTU's existing achievements in animal technology development and food processing to enhance and promote the value of the "Yun Xiang Pork" brand. This will benefit local farmers in Yunlin and boost the region's food and agriculture industry towards sustainable and healthy growth.

 

Mr. Jia-An Huang, the president of the Yunlin Meat Shop Company, emphasized the importance of food safety in the context of increasing imports of pork, which currently account for 20% of total consumption. Consumers are concerned about food safety in imported pork. Therefore, native pork must provide consumers with peace of mind in terms of food safety.

Mr. Huang noted that there are approximately 5.6 million domestic pigs, and Yunlin County accounts for 600,000 of them, making it a major region for pig farming. By collaborating with NTU USR Program, the "Yun Xiang Pork" brand has been established, emphasizing five key guarantees: "no use of ractopamine, no use of kitchen waste for pig feed, high-quality breeding systems, environmentally-friendly and humane husbandry practices, and strict adherence to safety and regulations." The collaboration between industry and academia aims to accelerate industry upgrading and build consumer confidence in food safety.

The NTU team participating in the signing ceremony included Professor Hong-Hao Chang from the Department of Agricultural Economics, Dean Bi-Ling Su of the School of Veterinary Medicine, Distinguished Professor Fang-Chia Chang, Director Hui-Wen Chang of the NTU Veterunary Hospital, and Mr. Ying-Chi Wu, Chairman of the Yunlin Pig Farming Association, among others.

Photo 1: The NTU USR team and the Yunlin Meat Shop Company signing the "Strategic Alliance Collaboration" ceremony. Left: Mr. Jia-An Huang, presedent of Yunlin Meat Shop Company. Center: Distinguished Professor Min-Hsiung Pan from NTU. Right: Mr. Ying-Chi Wu, Chairman of the Yunlin Pig Farming Association.

Photo 2: The NTU USR Program team posing for a photo with Mr. Jia-An Huang, presednet of the Yunlin Meat Shop Company, and Mr. Ying-Chi Wu, Chairman of the Yunlin Pig Farming Association, after the signing of the "Strategic Alliance Collaboration."

Photo 3: The "Yun Xiang Pork" brand emphasizes five key guarantees: "no use of ractopamine, no use of kitchen waste for pig feed, high-quality breeding systems, environmentally-friendly and humane husbandry practices, and strict adherence to safety and regulations."

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