SauceCo

SauceCo make miso, soy sauce and pickles according to the ancient method, using the unique geographical conditions in the region, combining Fengyuan(Huludun) and Taiwan's high-quality agricultural products, and producing kitchen sauces with profound fermenting technology. Actively develop and create multi-flavor sauces, internationalize the taste of Taiwanese brewed food, and expand the Taiwanese agricultural market. In order to deepen the promotion of environmental conservation and social goods, and enhance the connection of regional development, SauceCo established the "Taiwan Miso Culture Museum", and introduced the "new museology" perspective in the strategy of sustainable innovation of the enterprise, allowing the "Miso Museum" Promoted to a more people-friendly "Fermenting Cooking School", in addition to providing people with a rest of education and entertainment, it can move into the community, get closer to the people more flexibly, express concern for environmental protection and social education, and through food and agriculture education, Environmental education, experiential learning, themed tourism, cultural creativity, cross-industry alliances, and regional revitalization of local creative and humanistic activities effectively break through the limitations of fixed sites for tourism factories, and achieve close integration between enterprises and localities, and pursue the sustainable vision of common prosperity and common goods.