Anaerobic lots in a hot climate
Why the method travels badly, and the two farms making it work.
The problem
Anaerobic fermentation relies on temperature control. In a Taiwanese September the tank sits at 30°C and the process runs away in hours, not days.
Farms that succeed bury the tank, run it at night, or use a cooled room — all of which cost money a smallholder does not have.
Anaerobic is a temperature story. Everything else is a footnote.
The result when it works
Controlled anaerobic lots here taste of cooked fruit and spice rather than the bubblegum notes that made the method famous.
They are also expensive, and often sold before the mill is dry.
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