Friday, 10/11/2017 15:10 (GMT+7)
The Central Highlands province of Lam Dong’s Da Lat city has hundreds of hectares of persimmon, producing thousands of tons per year. Apart from the amount of fresh persimmon brought to the market, many households produce dried persimmon using Japanese technology, gaining much higher value.
Accordingly, persimmon fruits are dried in ovens for 3 hours at a temperature of 500-600 degrees Celsius, then air dried for 3 weeks at ambient temperature of 25-30 degrees Celsius.
The selected persimmon fruits are often the old ones harvested at the end of the season.
Persimmon fruits are washed and peeled.
The peels are completely removed before the fruits put into ovens.
Fruits are dried for 3 hours in ovens.
After being dried in ovens, the fruits are hung separately to dry.
The fruits are then dried in natural weather condition without using any additives.
The fruits are hung for 20 days.
Ms Dang Thi Thu Van says each year, her family hangs some 30 tons of persimmon, apart from 100 tons dried in ovens.
The technology helps increase the value of persimmon, making it another specialty of Da Lat city.
Visitors experience dried persimmon production. The high quality fruits appeal to customers.
In optimal weather conditions, some 7-10 kilograms of fresh persimmon fruits will produce a kilogram of dried fruit. Therefore, the dried fruits are often sold at high prices, at some VND400-450,000 per kilogram.
BTA (Photos: SGGP)