180-YEAR-OLD PRACTICE: Taiwanese farmers drying persimmons under the sun (above). The farm in Hsinchu County in Taiwan chooses to dehydrate the fruit the traditional way. For 180 years, its workers have been peeling the fruit by hand, eschewing machinery to preserve the unique texture and flavours of the dried persimmons.PHOTO: EPA-EFE
180-YEAR-OLD PRACTICE: Taiwanese farmers drying persimmons under the sun. The farm in Hsinchu County in Taiwan chooses to dehydrate the fruit the traditional way. For 180 years, its workers have been peeling the fruit by hand (above), eschewing machinery to preserve the unique texture and flavours of the dried persimmons.PHOTO: EPA-EFE
180-YEAR-OLD PRACTICE: Taiwanese farmers drying persimmons under the sun (above). The farm in Hsinchu County in Taiwan chooses to dehydrate the fruit the traditional way. For 180 years, its workers have been peeling the fruit by hand, eschewing machinery to preserve the unique texture and flavours of the dried persimmons.PHOTO: EPA-EFE
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