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Completion of intensification technical process for avocado in Central Highlands(21/09/2021)

Lam Minh Van, Hoang Manh Cuong, Tran Van Phuc, Nguyen Xuan Hoa, Nguyen Thi Van Western Highlands Agriculture and Forestry Science Institute Booth 7 avocado has high yield, good fruit quality, good appearance, and late harvesting season, which is suitable for Central Highlands. To contribute to the development and improvement of avocado production, the research experiments to complete the intensive process of Booth 7 avocado were carried out from 2018…

Study on using enzyme preparations to produce high quality coffee bean (Arabica Coffee) in wet processing methods(20/09/2021)

Pham Văn Thao, Phan Thanh Binh, Nguyen Thi Thoa Western Highland Agriculture and Forestry Science Institute Study on using high-potency enzymes preparations to remove the viscous layer on parchment coffee is one of the contents of the project ''Improving preliminary processing and processing technology to improve the quality of green coffee, increase production value. Vietnamese coffee products ”. The experiments was carried out for 2 years (2018-2019) in Dak Lak…

Enveritas signed a research agreement with Western Highlands Agriculture and Forestry Science Institute(09/07/2021)

Dang Thi Tham, Dao Thi Lan Hoa Division of Research Management and International Cooperation On July 7th, 2021, the Asia regional expert – representative of Enveritas in Vietnam visited and officially launched the project with Western Highlands Agriculture and Forestry Science Institute (WASI). Representatives of Jacobs Douwe Egberts (JDE) and Nestlé Vietnam Co., Ltd being sponsors also attended the project kickoff meeting. Participants from WASI including WASI’s Leadership Board, Division…

Study on using enzyme preparations to produce high quality coffee bean (Robusta coffee) in wet processing methods(02/07/2021)

Pham Văn Thao, Phan Thanh Binh, Nguyen Thi Thoa Western Highlands Agriculture and Forestry Science Institute Robusta coffee has a high viscous layer content, which is difficult to remove it in wet processing methods. Study on using high-potency enzymes preparations to remove the viscous layer on parchment coffee and produce high quality coffee bean will solve this problem. This is one of the contents of the project ”Improving preliminary processing…

(Tiếng Việt) Viện Khoa học Kỹ thuật Nông Lâm nghiệp Tây Nguyên tổ chức Hội nghị cán bộ, viên chức năm 2021(05/02/2021)

 Đặng Thị Thắm Phòng Khoa học và Hợp tác Quốc tế      Chiều ngày 04 tháng 02 năm 2020, Viện Khoa học Kỹ thuật Nông Lâm nghiệp Tây Nguyên đã tổ chức Hội nghị cán bộ, viên chức năm 2021. Hội nghị nhằm tổng kết, đánh giá những thành tích đạt được trong năm 2020 và đề ra mục tiêu, phương hướng nhiệm vụ năm 2021. Đồng thời cũng…

The determination of the best heat pump drying mode for manufacturing green peppercorn(15/10/2020)

Green peppercorn is a special product from pepper cherries. Green peppercorn has a very specific flavor and different with other pepper products (black pepper, white pepper): fresh and light flavour of green peppercorn, excellent aftertaste and good hot. In the world, there are some products of green peppercorn, such as: dried green pepper, green pepper in vinegar and freeze-dried green peppercorn.  These products usually have high economic value and they…

Research on the suitable dose of controlled release fertilizer for Robusta coffee in mature stage on reddish brown basalt soil in Dak Lak(30/08/2020)

Nguyễn Thị Hồng Hạnh, Đinh Thị Nhã Trúc, Phan Việt Hà The Western Highland Agriculture and Forestry Science Institute In coffee intensive farming, most farmers use soluble chemical fertilizers. However, when facing unfavorable conditions, a large amount of fertilizer will be lost; leading to reduces cost-effectiveness and increases the risk of environmental pollution. Therefore, the experiment “Research on the suitable dose of controlled release fertilizer for Robusta coffee in mature…