2025年2月份見識之旅縮影 　　2025年2月9日由呂明澐小姐帶領21位見習生及其家長們，至屏東進行南國紅逗暨大鵬灣潟湖生態之旅。上午首站來到可茵山枋寮旗艦店，導覽員手持新鮮的可可果，細心地向大家展示這顆宛如橄欖球般的果實。打開已剖開的外殼，可見內部包裹著白色果肉的可可豆，隨後透過看板及現場運作的機器，詳細介紹可可豆如何蛻變成令人垂涎的巧克力，從發酵、日曬、烘焙、研磨，每一道工序皆影響著最終的風味層次。接著，大家移步戶外，近距離觀察可可樹與果實，導覽員說明可可樹喜高溫多濕的植栽特性，其實十分適應屏東氣候與地理條件，且政府也積極輔導農民將檳榔園轉作可可園，不僅兼顧農民生計，也有助於水土保持與環境永續發展。最後進行巧克力彩繪DIY，大家拿起巧克力醬，發揮創意，用巧克力醬繪出各式可愛圖案，過程趣味十足，滿載歡笑與成就感。 　　For the study tour of February 9, 2025, Ms. Lu Ming-yun led 21 ARF interns and their parents on a trip to Southern Red Beans and Dapeng Bay Lagoon in Pingtung. The first stop was Cocosun's flagship store in Fangliao. Holding a fresh cacao pod, the tour guide carefully presented a rugby ball-sized pod and split it open, displaying cocoa beans wrapped in white flesh. Display boards and on-site machines showed how cocoa beans transform into delicious chocolate. Each step of the production, from fermentation, sun-drying, and roasting to grinding, affects the final depth of flavor. Observing cacao trees and fruits up close outdoors, everyone learned that they grow better in hot and humid environments, making them greatly suitable for Pingtung's climate and geographical conditions. Farmers are encouraged to grow cacao instead of betel nuts, as it improves their livelihoods and facilitates soil and water conservation and environmental sustainability. During a DIY chocolate painting, everyone had fun using chocolate jam to make cute drawings. 　　 　　中午時分來到萬丹的「南國紅逗」，一踏入園區，映入眼簾的是滿滿一片翻曬中的紅豆，在陽光的照耀下閃爍著細緻的紅潤光澤，景象壯觀令人驚嘆。在老闆的熱情解說下，大家方才了解到紅豆只有在特定的時節種下方能順利結果，萬丹的紅豆從每年中秋後開始播種，直到12月底至1月初進行採收，經過山泉水清洗、日曬和乾式冷藏處理，才能保留最佳營養與風味。不同品種的紅豆各具特色：8號紅豆顆粒細小適合製作甜點；9號紅豆則適合日常煮食，風味濃郁；10號紅豆雖顆粒碩大，口感較淡，卻別具獨特風味，每種紅豆都各有千秋。接著，老闆展示了父親如何憑藉經驗與巧思，從純人工篩選到改良機器輔助，提升紅豆處理的效率。除了讓見習生們體驗人工挑揀紅豆的細緻與耐心，也學習翻曬紅豆的過程。隨後，漫步到村口的福德宮，聆聽老闆講述水仙村的歷史故事。廟宇牆面上四種截然不同的彩繪風格，訴說著這片土地的傳說與文化底蘊，歲月的痕跡與畫作交織，讓人不禁對這座村落的過往與信仰傳承心生敬意。導覽結束，店家貼心端上熱騰騰的紅豆湯供大家享用，為這場充滿溫度的農村體驗畫下暖心的句點。 　　At noon, everyone arrived at Southern Red Beans in Wandan, where a spectacular spread of glossy red beans was drying under the sun. The proprietor explained that red bean plants can only fruit when grown during specific times of the year. In Wandan, seeds are sown after mid-autumn each year and harvested from late December to early January. They can only retain optimal nutrition and flavor after being washed in mountain spring water, sun-dried, and cold-air dried. Each variety of red bean has its own characteristics; no.8 beans are smaller and suitable for making desserts, no.9 beans are suitable for daily cooking due to their rich flavor, and no.10 beans are large with a subtler taste and unique flavor. The efficiency of red bean processing has improved through experience and smart thinking, taking the process from purely manual screening to machine assistance. Interns experienced the meticulousness and patience of selecting beans manually, and learned to flip the beans while sun-drying them. At Fu De Temple, everyone listened to a historical story about Shuixian Village. Four different painting styles on the temple walls tell the legends of the land and its deep culture, and its history and art evoked respect for the village's past and its religious faith. Finally, everyone enjoyed some steaming red bean soup, putting a heartwarming end to the farm village experience. 　　下午前往東港的大鵬灣，搭乘遊艇欣賞壯麗的潟湖風光。大鵬灣是台灣少數的潟湖之一，湖水清澈透亮，水鳥輕盈飛翔，微風拂面，帶來無比愜意的舒適感。導覽員解說著潟湖的生態與歷史，讓人對這片水域有了更深的認識。從可可的甘苦、紅豆的純樸，到大鵬灣的壯闊自然，這場旅程不僅品味了屏東的甜美風土，更深刻體驗當地農業與自然環境的獨特魅力。至此，本日活動已近尾聲，大家一起合照留念後搭車返程，並期待於下次見識之旅再相見。 　　In the afternoon, everyone made their way to Dapeng Bay in Donggang to enjoy scenery of the lagoon. With birds flying over its clear waters and breeze blowing, the lagoon, which is one of few in Taiwan, felt incredibly relaxing. Everyone learned about the ecosystem and history of the lagoon. The study tour not only allowed everyone to savor the sweet culture of Pingtung but also experience the unique charm of local agriculture and natural environment. As the day's activities came to an end, everyone looked forward to the next study tour on the journey home.

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