Taiwan's 'One Vegetable' Plummets in Price! Costs Drop 85%, Now Extremely Affordable – One Smart Tip Extends Freshness by a Month

Yellow zucchini (Huang Ruyi), which previously experienced a sharp production decline due to heavy rains and reached sky-high prices, has finally seen its price plummet. According to data from Taipei Agricultural Products Marketing Corporation, the wholesale average price of yellow zucchini has dropped dramatically from a peak of NT$501.2 per kilogram to just NT$71.7—representing an 85% price drop in less than a month. Meanwhile, green zucchini (Qing Ruyi) is even cheaper, with an average price of only NT$40.4 per kilogram. With supply now restored, consumers can purchase this once-expensive vegetable at pocket-change prices.

What’s the difference between yellow and green zucchini? How should you pick and store them to prevent spoilage? Here’s a complete guide.

Yellow Zucchini Prices Collapse—From Over NT$1,000 to Just NT$71

In June, heavy rains and crop water damage drastically reduced yellow zucchini supply, causing prices to skyrocket. According to trading data from Taipei’s First Fruit and Vegetable Wholesale Market on June 23, only 185 kilograms of yellow zucchini (product name: Huang Ruyi) were traded that day, with an average wholesale price of NT$501.2 per kilogram—setting a new historical high. The highest-quality grade, labeled 'top price,' even reached NT$1,194.6 per kilogram, making it a widely discussed 'luxury vegetable' in the market.

However, as production gradually recovered, prices quickly fell. The latest trading data from July 15 shows that yellow zucchini trading volume rebounded to 270 kilograms, with the average wholesale price dropping to NT$71.7 per kilogram. The lowest price was as low as NT$14.4—nearly an 85% decline from its peak.

Green Zucchini Even Cheaper, Trading Volume Surpasses 8,000 Kilograms

In addition to yellow zucchini, green zucchini (product name: Qing Ruyi) has seen even more stable supply. Taipei Agricultural Products data shows that on July 15, green zucchini trading volume reached 8,076 kilograms, with an average wholesale price of around NT$40.4 per kilogram—cheaper than yellow zucchini and bringing zucchini back into the affordable range for everyday households.

How to Store Zucchini After Buying?

Putting zucchini directly into a plastic bag and refrigerating it may seem convenient, but it can actually accelerate spoilage due to moisture buildup. Taipei Agricultural Products previously advised selecting zucchini with firm, non-soft bodies and checking the stem end for dryness, avoiding those that are blackened or damaged.

Japanese food giant KAGOME and frozen food leader NICHIREI Foods have shared effective refrigeration and freezing methods. Refrigerated zucchini can last 7 to 10 days, while frozen zucchini can be preserved for about 3 weeks to 1 month.

Refrigeration (Lasts ~1 Week)

Recommended steps: - Use kitchen paper to thoroughly dry the surface of the zucchini. - Wrap it completely with dry paper towels. - Place it in a resealable or airtight bag. - Store in the refrigerator.

This method uses paper to absorb excess moisture, extending freshness by about a week while maintaining a tender texture even after cutting.

Freezing (Lasts ~1 Month)

If you can't consume it quickly, freezing is ideal.

Steps: - Wash and completely dry the zucchini. - Slice or cube it. - Place in a sealed freezer bag. - Remove air and store in the freezer.

No need to thaw before cooking—use directly in stir-fries, soups, or baked dishes. This not only saves time but also reduces food waste.

Sources: Taipei Agricultural Products Marketing Corporation, KAGOME, NICHIREI Foods Editor: Chen Defu