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Coffee and human health(26/08/2019)

     Coffee is a complex combination of chemicals such as phenolic chlorogenic acid, di terpenes and caffeine, which is a natural alkaloid that can be found in large amounts more in coffee than in any other dietary products. Coffee is also composed of many other constituents such as potassium, niacin, magnesium, and antioxidant substances, like tocopherols, that may play a role in its biological activity. Coffee is a beverage…

Fertilization and plant protection methods in the organic black pepper production(14/08/2019)

Nguyen Xuan Hoa (Ph.D) Division of Plant Protection      Black pepper is an important Vietnamese export product. For many years, Vietnam has always maintained the world’s number one position in the black pepper production and export. Currently, Vietnamese black pepper is present in more than 100 markets around the world. From 2018 up to now, black pepper price has been decreasing, affecting the Vietnam’s pepper industry. However, in the…

The role of Saccharomyces cerevisiae in coffee fermentation in order to improve the green coffee bean quality(12/08/2019)

      Tran Thi Tham Ha (M.Sc) Division of Post-havest Studies       Saccharomyces cerevisiae is a species of yeast that is commonly used in food industry such as winemaking, baking and brewing. The yeast is able to secrete pectinlyase and polygalacturonase enzymes, which help the degradation of coffee mucilage and pulp. Saccharomyces cerevisiae is essential for coffee fermentation as it can contribute to accelerating the rate of fermentation,…

Root-knot nematodes Disease Cycle(25/07/2019)

Epidemiology Root-knot nematodes begin their lives as eggs that rapidly develop into J1 (first-stage juvenile) nematodes (Figure 16). The J1 stage resides entirely inside the translucent egg case, where it molts into a J2 nematode. The motile J2 stage is the only stage that can initiate infections (Figure 20). J2s attack growing root tips and enter roots intercellularly, behind the root cap (Figure 21). They move to the area of…