Thanh Chuong black plum is processed with new technology, available in supermarkets.

(Baonghean.vn) - Thanh Chuong's famous black plum specialty has long been processed by traditional stewing method, eaten seasonally, and cannot be preserved for long. Now it has been processed by new technology and packaged in modern jars.

This is the latest achievement of the project "Application of science and technology to build a model for preserving and processing Thanh Chuong black canarium fruit" proposed by Thanh Chuong district, approved by the Provincial People's Committee, and assigned to an agricultural development company to take charge of implementation.

For a long time, black plums have only been processed by the traditional method of stewing, which is very difficult to preserve and does not meet consumer tastes. Now they are processed by new technology.

After being stewed, the Chinese jujube is put into a glass jar, poured with salt water or fish sauce at 100 degrees Celsius and the lid is closed tightly. Then it is sterilized and heat shocked.

Technical processing and preservation processes are researched and transferred by experts from the Central Fruit and Vegetable Research Institute.

Black plum is a rustic dish, considered a specialty of Thanh Chuong (Nghe An). Photo: Dinh Tho

“Previously, people often salted canarium fruit like pickled cucumbers or eggplants, which made the canarium lose its characteristic flavor. On the other hand, people often salted in plastic or ceramic jars without tight lids, allowing microorganisms to penetrate, ferment, and grow mold, affecting the health of users. We have applied new technology, so canarium fruit can be preserved longer at room temperature. The shelf life of the product is 1 year from the date of manufacture, and it has become a commodity and is favored by consumers,” said Master Nguyen Huu Hieu, project manager.

Currently, black plum products are packaged in jars weighing 800g, 1,280g, labeled and have been confirmed by Nghe An Food Safety and Hygiene Department to comply with food safety regulations; inspected and certified by competent authorities for quality, intellectual property and brand protection nationwide.

After braising, put the canarium fruit in a glass jar, pour in salt water or fish sauce at 100 degrees Celsius, close the lid tightly; the canarium fruit will be preserved longer at room temperature. Photo: Dinh Tho

Although the product has just started to be distributed to the market, many businesses in Hanoi, Ho Chi Minh City, Da Nang... have contacted to cooperate in exclusive distribution in these localities.

The project is implemented in a closed chain from selection, breeding, planting to processing and preservation, opening up a new direction for canarium trees in the area. Canarium fruits have and will have a stable market, creating motivation for people to confidently develop.

Mr. Gian Tu Thuan - a canarium grower in Cat Van commune shared: "Canarium has long had high economic value, now it is processed and preserved, the output is stable, we are also confident in investing in expanding the area of ​​canarium trees".

In the near future, Thanh Chuong black canarium will be available in supermarkets in the South and the North, and will participate in Vietnamese goods fairs.

This is a new step forward for Thanh Chuong district in turning specialty canarium fruit into a commodity, creating a stable and long-term output for the people.

Tho Temple