(Tiếng Việt) GIỚI THIỆU MÔ HÌNH CƯA GHÉP CẢI TẠO CÁC GIỐNG CÀ PHÊ CHÈ LAI TN6, TN7, TN9 TẠI SƠN LA(08/06/2023)
Sorry, this entry is only available in Vietnamese.
Results on research into
ABSTRACT Sexual hybridation is primary method for black pepper breeding in order to select good varieties with higher productivity, yield, quality as well as resistance to disease and environmental risks. Research showed that white pepper seeds germinated after 13-27 days after incubation, most of seeds were germinated 15-23 days after incubation with 56,1-86,9% of seeds germinated. The three-month old seedlings of H-DP6 and H-L1 showed better growth with good plants…
Sorry, this entry is only available in Vietnamese.
(Tiếng Việt) Hội thảo tham vấn ý kiến chuyên gia về xây dựng mô hình OCOP dựa vào nội lực cộng đồng tại Đắk Lắk(04/08/2022)
Hội thảo tham vấn ý kiến chuyên gia về xây dựng mô hình OCOP dựa vào nội lực cộng đồng tại Đắk Lắk ThS. Đinh Thị Nhã Trúc, CN. Nguyễn Vũ Kỳ Sáng ngày 15 tháng 7 năm 2022, tại Viện Khoa học Kỹ thuật Nông Lâm nghiệp Tây Nguyên, Đơn vị chủ trì và nhóm nghiên cứu đã tổ chức Hội thảo tham vấn ý kiến chuyên gia về…
(Tiếng Việt) Hiệu quả kỹ thuật và kinh tế của mô hình cà phê vối ứng dụng gói kỹ thuật canh tác bền vững(20/12/2021)
Sorry, this entry is only available in Vietnamese.
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…
(Tiếng Việt) Các mô hình cưa ghép cải tạo giống cà phê vối chín muộn TR14, TR15 đạt hiệu quả(20/08/2021)
Sorry, this entry is only available in Vietnamese.
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) KẾT QUẢ NGHIÊN CỨU ỨNG DỤNG ENZYME ROHAPECT TRONG QUÁ TRÌNH SẢN XUẤT TIÊU SỌ TỪ TIÊU ĐEN(03/12/2020)
Sorry, this entry is only available in Vietnamese.