Based on more than six decades of experience in product technology and development, we have designed six stages of the product development process to satisfy consumers’ demand. Taking into account the need for hygiene, safety and special features as well as the idea of reducing additives, and by cooperating with and seeking assistance from relevant departments in the development process, we aim to develop colorful, tasty, healthy and safe products to meet the expectations and needs of consumers.

To make our products more competitive, we engage in research on innovative technologies and quality improvement for products, including: research on reduction of additives, nutrient preservation, new processing technology, process reaction, application of new equipment or quality improvement that provides nutritional and health benefits to consumers and meets their demands.

The selection and traceability of raw materials are the cornerstone of quality products developed by Wei Chuan, as well as the professional commitment of our hardworking employees. We ensure traceability of raw materials before selecting appropriate ones according to product characteristics. We visit the production areas to inspect the local conditions and quality of products to ensure that all products bought by consumers are safe and reassuring.

An accumulation of decades of human resources and experience has contributed to CIR’s abundant development capabilities. With a huge amount of data, CIR is able to transform the creative ideas of researchers into systematic knowledge for learning and improvement through its well-established system and process, which includes digital transformation.

Through a product lifecycle management (PLM) system, we can accurately quantify and significantly reduce human errors and improve the efficiency of cross-departmental communication. Using a knowledge management (KM) system, we can integrate the essence of knowledge and problem solutions for the development of each product to achieve perfect transfer of the synergy of cross-departmental learning and knowledge.

The quality assurance department has set up two nationally accredited analytical labs in Taipei and Douliu. In order to achieve independent food safety management, we have established relevant control regulations for upstream suppliers, including review mechanisms for the development, legal qualification and access, on-site inspection, evaluation and rating, regular audits, and disqualification of new suppliers, to ensure that the raw materials used in our products are all legal and safe. At the same time, we have established an internal tracking and tracing management system to create product traceability information at all stages: raw material management, supplier management, production process, and storage and transportation. In addition, we continue to improve quality assurance systems and personnel capabilities, establish a risk warning database, and enhance the capability and efficiency of independent inspection.