High-heat camellia oil gains attention; agricultural agency shares tips for identifying authentic domestic products

Amidst a recent food safety scare involving contaminated soybean oil, Taiwanese consumers are increasingly turning their attention to domestically produced camellia oil, prized for its high smoke point and rich nutritional profile. The incident, which saw a large quantity of soybean oil found to contain a banned carcinogen, has amplified the public's desire for trustworthy and healthy cooking alternatives.

Camellia oil, known for its versatility in the kitchen, can withstand high temperatures, making it suitable for various cooking methods including frying and stir-frying. It is also recognized for its beneficial fatty acid composition and is sometimes consumed directly for its perceived health benefits. The Taiwanese government, through the Council of Agriculture (COA), has been actively supporting the transition of betel nut farms to oil-tea cultivation since a 2014 food safety crisis.

This initiative has led to a steady increase in domestic oil-tea cultivation area, projected to reach 1,830 hectares by 2025, up from 1,039 hectares in 2014. The COA emphasizes that locally produced camellia oil is primarily for the domestic market and is positioned as a premium, health-conscious cooking oil due to its properties like low smoke emission and excellent fatty acid balance.

To ensure consumers purchase genuine Taiwanese camellia oil and avoid adulteration with imported products, the COA promotes a robust traceability system. Farmers are encouraged to obtain certifications such as product traceability or organic and friendly farming verification. Last year, 156 farmers were certified for oil-tea traceability, covering 112 hectares, with an additional 248 hectares under organic certification and 277 hectares in organic transition. The COA advises consumers to look for these certifications when buying camellia oil to guarantee 100% domestic origin.