Bowls of "pho", a traditional dish of Vietnam (Photo: VNA) HCM City (VNA) – The High Pressure Processing (HPP) technology willhelp bring the original flavour of Vietnamese traditional dishes like “pho” or “bunbo Hue” (Hue-styled noodle soup with beef) to foreign countries, said Lam DaoHung, Chairman of Minh Hung Group.
On the sidelines of a ceremony to ink the minutes on the construction of a HPPprocessing plant in Vietnam between the Minh Hung Group, Canada’s MHEnvironGroup and the US’s Avure Technologies, Hung said that HPP is a significantbreakthrough which changes all concepts of food preservation and processing.
“We want to deploy HPP technology to keep food taste, texture and quality. Inthe coming time, Minh Hung Group will work with its partners to sell processedpho in foreign markets like North America and the EU”, he noted.
According to Tom Woodward, Vice President of Sales at Avure Technologies, HPPis a cold pasteurisation technique by which products, already sealed in itsfinal package, are subjected to a high level of isostatic pressure transmittedby water. It helps eliminate food spoilage microorganisms like Listeriamonocytogenes, E.coli and Salmonella.
The construction on the HPP food processing plant will begin in September 2018in Ben Luc district, the Mekong Delta province of Long An. The 22 million USDproject will become operational after nine months.
Phung Duc Tien, Vice Chairman of the National Assembly’s Committee for Science,Technology and Environment, said that high-tech application into foodprocessing is crucial to add more values to agricultural products.
As part of efforts to support domestic enterprises to deploy advancedtechnologies into agriculture, the National Assembly will legalise the issuesof technology and technology transfer.-VNA
VNA
