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Agricultural engineers invent better tomato preservation methods
After two years of research, engineers from the Vietnam Institute of Agricultural Engineering and Post-Harvest Technology have come up with new tomato preservation techniques that triple the storage time of tomatoes.
“Long distances from tomato sup-pliers to retailers have had negative effects on the quality of tomatoes,” said Nguyen Lam Son, head of HCMC-based vegetables provider Thao Nguyen Ltd., “This technology will thus be a great help.”
The new techniques will first be implemented at Thao Nguyen’s farm in the Central Highlands province of Lam Dong.
According to the research engineers, the new tomato preservation technology, which is made up of several processes including tomato cleaning, drying, classifying and packaging, helps to maintain the tomato’s color, prevent wrinkling and minimize crushing during delivery.
Lam Dong farmers’ reception of the new technology was enthusiastic.
They said tomato prices were low around harvest time and better preservation methods would enable tomato growers to store them and wait until prices went up.
Nguyen Lam Son said his company will work closely with local agricultural authorities and farmers to produce higher-quality tomatoes with the new techniques.
Source: thanhniennews.com
After two years of research, engineers from the Vietnam Institute of Agricultural Engineering and Post-Harvest Technology have come up with new tomato preservation techniques that triple the storage time of tomatoes.
“Long distances from tomato sup-pliers to retailers have had negative effects on the quality of tomatoes,” said Nguyen Lam Son, head of HCMC-based vegetables provider Thao Nguyen Ltd., “This technology will thus be a great help.”
The new techniques will first be implemented at Thao Nguyen’s farm in the Central Highlands province of Lam Dong.
According to the research engineers, the new tomato preservation technology, which is made up of several processes including tomato cleaning, drying, classifying and packaging, helps to maintain the tomato’s color, prevent wrinkling and minimize crushing during delivery.
Lam Dong farmers’ reception of the new technology was enthusiastic.
They said tomato prices were low around harvest time and better preservation methods would enable tomato growers to store them and wait until prices went up.
Nguyen Lam Son said his company will work closely with local agricultural authorities and farmers to produce higher-quality tomatoes with the new techniques.
Source: thanhniennews.com
Publication date: 11/27/2007
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