Last year, Chyuan Shun also imported rice from the United States and Thailand, but Yeh says that consumers didn't take to it. After harvesting, packaging and shipping, by the time foreign rice to reaches Taiwan it's already at least six months old. Although the rice may not look much different, it's noticeably harder after cooking. When you eat Taiwanese rice, you can taste the "freshness."
去年泉順公司也自美國、泰國進口了一些米，但葉淑蕙說，民眾的反應並不好，因為外國米從當地收割、包裝、船運抵達台灣，幾乎已過大半年，雖然米粒外型沒有太大變化，但是吃起來比較硬，台灣米絕對可以吃到「新鮮」。