A brief overview of Piper longum L.(22/10/2019)
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Scientific and technical activities
Viện Khoa học Kỹ thuật Nông Lâm nghiệp Tây Nguyên tham dự Hội nghị: “Định hướng về sản xuất Nông nghiệp gắn với thị trường tiêu thụ một số nông sản, sản phẩm quả tươi của tỉnh Đắk Lắk”(23/09/2019)
ThS. Đào Thị Lan Hoa Phòng Khoa học và Hợp tác Quốc tế Sáng ngày 19 tháng 9 năm 2019 tại Thành phố Buôn Ma Thuột, tỉnh Đắk Lắk, Cục Bảo vệ Thực vật phối hợp cùng Sở Nông nghiệp và Phát triển Nông thôn tỉnh Đắk Lắk đã tổ chức Hội nghị: “Định hướng về sản xuất Nông nghiệp gắn với thị trường tiêu thụ một số…
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Citrus Leaf Miner (Phyllocnistis citrella Sainton) on orange and control measures(18/09/2019)
For more information: khoahoc@wasi.ac.vn
The Western Highlands Agriculture and Forestry Science Institute attended the scientific workshop “Pest and disease management approaches of durian, avocado and jackfruit in Dak Lak province(12/09/2019)
For more information: khoahoc@wasi.ac.vn
For more information; khoahoc@wasi.ac.vn
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…
Factors afecting avocado fruit set and yield(16/08/2019)
For more information: khoahoc@wasi.ac.vn or hunghuewasi@gmail.com
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,…