Memory shortage to drive laptop prices up 15% to 20%

Memory shortage to drive laptop prices up 15% to 20%

2025-12-10

Tech industry sources say laptops from top brands may be about to become significantly more expensive this month. Dell and Lenovo could hike up prices by 15% to 20% in mid-December, with other makers expected to follow suit in January. That’s an increase of up to NT$6,000 on a NT$30,000 laptop. The cause for the rise is a severe shortage of memory chips, which has caused prices to double and even triple. Retailers say the higher prices will impact consumer demand.

Jerry
Computer store manager
Prices have more than tripled, and they could increase again after the Lunar New Year. If we’d stocked up earlier, we could delay the impact. But if not, we’re just going to have to follow market prices, which are pretty pricy now. Consumers are getting scared away. They feel that the new prices are unjustifiable. Buyers might just stick with the default specs and wait until later to make any memory upgrades.

Consumer
Needs a laptop
Of course there is some impact. I need a laptop for work. But I just need something basic for documents.

Demand from the AI market is exhausting the supply of memory chips, making it difficult for the consumer market to secure a stable supply. Amid skyrocketing prices, laptop sales are sure to take a hit.

For more Taiwan news, tune in:
Mon to Fri at 9:30 pm on Channel 152
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#tech #laptop #memory #ai

記憶體缺貨狂漲2到3倍! 一台筆電恐貴4500至6000元

2025-12-10

業界傳出消息，戴爾和聯想最快12月中，筆電價格調漲15%到20%，其他品牌預計一月也要漲價。以一台3萬元筆電來算，就要多付4500到6000元。主要是因為記憶體大缺貨，價格狂飆，跟一個多前相比，已經漲了2到3倍，筆電零售商坦言，勢必會衝擊買氣。

[[電腦零售商店長 Jerry]]
“現今已經漲到三倍以上，陸續可能過完年還會再漲。如果說我們事前有先備一點貨，那當然可能可以讓這個漲價的問題可以晚一點，如果沒有，可能就依時價，現在價錢都蠻貴的。(客人)應該是嚇了好幾跳，因為已經來到應該是覺得不太可能接受的價錢，他們可能，買的人會比較傾向就是，記憶體就晚點再加，先用原規格就好了。”

[[消費者]]
“多多少少(影響)。因為工作上有需要，就會想要，需要有一台筆電，最基本做文書就可以了，不需要太好的。”

這一波漲價潮的主因，是因為記憶體的產能，被AI市場搜刮一空，導致消費性市場無法穩定供貨，筆電價格大漲，勢必也會衝擊買氣。

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Lin Yung-chi
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At the National Palace Museum, the gift shop has plenty of creative products to take home with you. Aside from the usual postcards, there’s this silk scarf I’m wearing with the painting Dwelling in the Fuchun Mountains. Even the Mao Gongvessel can become a cup holder.

One visitor after seeing an early 20th century batik sarong with bouquet motifs on exhibit said in a post that if the museum made it into a silk scarf, they would definitely buy it. The comments section quickly became a wish list. Someone suggested making the recently trending Treaty of Shimonoseki into a mug or a scarf. Another said that the finely carved snuff bottles would make a beautiful earbud case.

Visitor
I think it’s a real selling point. To me, it’s super appealing.

Visitor
That vase thing could also be an umbrella stand.

Visitor
If your place is big enough, the Mao Gong vessel could be used for incense.

The museum actually saw all of these wishes!

Huang Yung-tai
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Winter is here, so we can make wool scarves. Using these images would be great. And that one suggestion to make an AirPod case from a snuff bottle, I think that would be very effective. Of course, we first have to find a manufacturer and they have to agree. Actually, everyone reached a consensus in record time.

The museum has actually engaged in many unexpected collaborations before, even making a water dispenser. Its collection of cat images over time is a favorite. It has even made snacks.

Huang Yung-tai
Museum deputy director
Penghu has a double heart rock formation. We previously exhibited our meat-shaped rock in Penghu. So how did we combine these two? You are the “flesh of my heart,” or beloved one.

The museum as of October already made more than NT$300 million from its creative products, up 20% from the same period last year. You can’t take the artifacts home with you of course, but you can collect as many of these products as you want!

For more Taiwan news, tune in:
Mon to Fri at 9:30 pm on Channel 152
Tue to Sat at 1 am on Channel 53

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Edtech Taiwan showcases latest in AI-powered educational tools

AI applications are becoming ubiquitous. Now, they are even being used in education. At the Edtech Taiwan expo, the latest in AI-powered educational tools were on display. They included an all-in-one real-time interactive teaching platform that helps teachers prepare lessons, interacts with students in class and even generates real-time questions for students to assess their learning progress. Even learning how to play a sport such as golf can be helped along by AI.

This is an indoor golf driving range that uses simulators and AI-powered projections. The AI assists schools’ track training data and enables players to improve more quickly.

Liu Chin-ming
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When you press “generate,” the lesson prep AI will come up with a teaching plan, learning objectives, teaching content and exercises, all to help you prepare well.

The all-in-one real-time interactive teaching platform generates learning objectives, along with practice questions and exercises based on textbooks in various academic fields.

Liu Chin-ming
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The AI can analyze a student’s performance in class. This allows teachers to understand how well the students have grasped their lessons.

After students finish answering questions on tablets, the AI can immediately correct their papers, giving teachers more time to prepare lessons or help students with their weak spots.

Chen I-an
National Tsing Hua University
Sometimes we need to stimulate the students’ curiosity, but that’s quite difficult. So, with the help of AI, we can create some new ways of thinking. However, sometimes after using AI, students may lose focus because they only see the AI’s answer and don’t reflect on the question. Therefore, in class, we still guide the students to integrate their own ideas with AI before they show them to us.

Lien Yu-jen
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In my 15 years of teaching, I have always taught Chinese language. In the past, we had to rely on publishers and technology companies for all kinds of hardware and software. But now, every teacher has their own teaching assistant right with them. Teachers can easily use the electronic whiteboard and interactive screens in the classroom to call up their teaching materials and these materials are even customized for them.

Using AI means a much reduced amount of paper consumption, and the customized teaching materials on offer means that students can, as the saying goes, learn twice as much with half the effort.

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Insider provides insights into green restaurant trends for 2026

Taiwan now boasts more than 540 certified green restaurants. At this year’s Green Dining Guide annual awards, 11 establishments achieved the 3‑Star recognition for the very first time. FTV reporter Stephany Yang sat down with Hannah Macey, from the Sustainable Restaurant Association, to discuss emerging green dining trends and her insights into Taiwan’s sustainable food industry.

Taiwan now has over 540 certified green restaurants. The Green Dining Guide annual awards ceremony honored green and sustainable hospitality businesses.

Taro Ho
Green Dining Guide co-founder
The reason the two chefs won the ambassador title is that they have continuously promoted eco-friendly and sustainable dining. Green dining is not just about making money, it also embodies community care, collaboration with farmers, and food education. Our hope is to bring together more members of the food and beverage industry who are willing to use organic, eco‑friendly, or animal welfare-friendly ingredients. Through procurement, we can support these responsible producers.

Hannah Macey
Sustainable Restaurant Association
It is now the world’s leading sustainability certification tailored for the hospitality sector. It is built on ten impact areas covering how you design your menus and source your ingredients. Through to how you engage with the local community and treat your staff in your restaurant space. Through to your environmental impact. So, looking at everything from the energy emissions and carbon emissions on site. Through to the environmental impact throughout your value chain. Something I really noticed yesterday and really noticed through my conversations with the Green Dining Guide, is this real capacity to support farming networks in your country. It seems very interconnected it seems a lot easier than my experience learning about other countries. I learned that it is easy to do direct delivery from farmers. I know that there is a 24‑hour postal service I learned about, which is very cool. Also, you got these Indigenous native people that live in your mountains and live in your regions that have not shifted their farming or gone with the Western modern ways of farming. They have stuck to their principles. These Indigenous farmers have really got this amazing capacity for a diversity of plants and diverse species, all really tasty because these species are grown with the real soil.

In 2025, Taiwan’s green dining movement reached a major milestone with the official launch of the Food Made Good Standard, introduced in partnership with the Green Dining Guide and the Sustainable Restaurant Association. As part of this initiative, Hannah Macey from the SRA visited two certified green restaurants to witness the impact firsthand.

Hannah Macey
Sustainable Restaurant Association
I had the pleasure yesterday. I am in Taiwan for the week. I had the pleasure yesterday to visit two of the restaurants—a two-star and a three-star restaurant—in Central Taiwan yesterday. I visited From Heart to Table in Puli Township and Liao’s Studio which is close to Taichung. From Heart to Table, who are here today, and I went to visit yesterday. Some examples of things they do is for instance, they serve buckwheat tea. I know buckwheat is quite a common tea drunk here, and then they use that buckwheat after to form one of their dishes. So, it is a circular approach to the ingredients. Sort of re-purposing that tea which would often be chucked in the bin. It is about repurposing that. Also, something very fascinating I also loved learning about the leopard cats and learning how they are only using suppliers, only using farmers who aren’t using chemicals on their soil, and really bringing the leopard cats into their farming ecosystem.

Seafood and beef have long been staples on menus worldwide. How can people eat more sustainably?

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Taro Ho
Right now in Taiwan, we have a “Taiwan Seafood Choice Guide” available online. It shows which fish species are becoming increasingly scarce, and people are advised to avoid eating those species. However, many Taiwanese citizens are not yet aware of this issue; they may only say things like “don’t eat large fish” or “don’t eat shark fins."

Hannah Macey
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Beef is one of the biggest greenhouse gas emitters. The stats for beef in comparison to other animal products is vast. I know this is an issue globally. We all eat a lot of beef but I just noticed it here. One thing we really push at the SRA and with our conversations is how do you lower the amount of beef on your menu? Something that I shared earlier is collaborating with butchers and taking a “whole animal” approach to the beef. Working with diverse cuts, not just the prime cuts, but also the secondary cuts.

The award ceremony also hosted several forums, gathering professionals from different fields to discuss sustainable dining and future directions.

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They wanted to go downstairs, but couldn’t find an elevator anywhere.

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Lu Hung-wen
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