'Transformation', enhancing the value of Da Lat agricultural products

With modern technology, right from their university days, students of Dalat University (Da Lat city, Lam Dong ) have raised the level of local agricultural products, contributing to opening up opportunities to increase the value of specialty products of the city of thousands of flowers.

No longer just lessons from books, the practical hours of students of the Faculty of Agriculture and Forestry (Da Lat University) are now closer to reality. In the laboratory with modern equipment, students meticulously cut typical agricultural products of the mountain town such as strawberries, laba bananas, crispy persimmons, carrots... to prepare for the practical session on vegetable drying technology.

Vo Hoang Thanh Tuyen (4th year student, Faculty of Agriculture and Forestry) said that through the practical sessions, he had useful lessons from theory to practice. Thereby, he gained experience right from the stage of selecting input materials to the process of applying modern technology to produce the most perfect products. Applying deep processing technology to many types of Da Lat agricultural products is also an opportunity for people to increase the value of their products. With useful lessons, he and his friends will help him and his friends when they graduate and go to work to contribute to increasing the value of Lam Dong and the Central Highlands agricultural products - student Tuyen hopes.

The laboratory with modern technological equipment systems such as cold drying, hot drying, freeze drying, spray drying is invested from a State project for Da Lat University from 2023. Thereby, helping students experience the latest technology in deep processing to "transform" Da Lat agricultural products into high-value specialties, retaining their natural fresh taste.

According to Dr. Nguyen Thi Thanh Tinh, lecturer of Food Technology (Faculty of Agriculture and Forestry), the laboratory is an opportunity for students to apply theoretical knowledge into practice. From there, they can observe that each drying technology has its advantages and disadvantages for each different type of agricultural product.

After several trials, the Faculty of Agriculture and Forestry has produced high-quality dried products such as: Herbal powder (Cordyceps, Perilla), herbal tea (rose, chrysanthemum), dried or soft-dried fruits. Meanwhile, freeze-drying technology is applied to high-value agricultural products such as Japanese strawberries, dried persimmons, mulberries, freeze-dried yogurt, freeze-dried Laba bananas, freeze-dried bird's nests, etc.

Dr. Nguyen Thi Thanh Tinh said that drying technology helps to preserve agricultural products longer as well as increase nutritional value while still maintaining the natural flavor. Thereby, it brings higher economic value to people when selling deeply processed and refined agricultural products using the most modern drying technology. "In addition to allowing students to practice, the Faculty also welcomes some units in Da Lat to visit and order trial drying of some vegetables using new technology for them to research and apply in practice" - Dr. Nguyen Thi Thanh Tinh said.

In recent times, dried fruit and vegetable products of the Faculty of Agriculture and Forestry have been displayed and introduced through seminars and forums within the school. In addition, some products have also been brought to consumers outside the lecture hall and received positive feedback from customers.

Dr. Cao Thi Lan, Head of the Faculty of Agriculture and Forestry (Da Lat University) informed that in addition to serving research and teaching, the unit has created many typical products of the faculty and the school. In the future, the Faculty strives to build 1-2 products with its own brand for commercialization, especially products related to Da Lat vegetables, which are good for human health.

According to VNA

Source: https://doanhnghiepvn.vn/cong-nghe/-bien-hoa-nang-tam-gia-tri-nong-san-da-lat/20250211035421310