The raw materials of enzyme products in Jia Lian, Taiwan Province Province are all standardized and organically grown, and naturally mature. Choose more than 150 kinds of seasonal vegetables, fruits, mushrooms, herbs and seaweed.

In the tertiary fermentation, Jia Lian patented bacteria were used. In order to improve the enzyme activity, only the first five generations are used, while general enterprises will expand to 10 generation;

Each component is fermented in a single pot, refined in three stages, and then chelated according to the formula for secondary fermentation, and the accumulation time is as long as one to two years or even longer, which ensures the higher activity of the enzyme.