Results on research into

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…

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…

A study result of the effectiveness of cinnamon bark extract in preventing Fusarium oxysporum from harming coffee trees(12/08/2020)

Nguyen Xuan Hoa, Ph.D and Nguyen Thi Thien Trang, BA. Division of Agriculture System This study was carried out to evaluate the effectiveness of biopreparation against Fusarium oxysporum in coffee. The experiment was conducted on an 8-year-old coffee, arranged in a randomized complete block design (RCBD) with 4 formulas, 3 replications, 9 coffee trees per plot; between two plots, there is a row of coffee to separate. One liter of…

This study used methanol solvent to extract active ingredients from cinnamon bark. After geting cinnamon bark extract, added chitosan powderto create biological preparations to protect coffee roots from harmful nematodes. Experimental results showed that preparations and extracts have had no effect on stimulating growth plants of aerial parts. Treatment formula for concentration of 0.2% of preparations got the highest efficiency in anti-nematicidal activity compared to other treatments. The efficiency of…

Weight gain of fattening cattle fed by Total Mixed Ration (TMR)(29/10/2019)

Truong La, Ph.D Division of Research Management and International Cooperation      Using 18 Brahman crossbred bulls from 19 to 20 months for an experiment to examine their Average Daily Gain (ADG) while using diets of Total Mixed Ration (TMR). The bulls were allocated into 6 lots, each of 3 heads. Bulls were fed in 3 different rations by starch foods (maize meal, rice bran, cassava meal) with the same…

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,…