Process & Technology

Fermentation technology of Vietnamese spices and herbs is patented and protected by intellectual property rights by the National Office of Intellectual Property. The fermentation process goes through many stages and is a harmonious combination between the fermentation process by beneficial microorganisms and the endogenous fermentation process under conditions of strict temperature and humidity control over a long period of time in order to maximize the effectiveness of Vietnamese medicinal herbs.

After the fermentation process, spices – herbs turn into nutritious black, rich in antioxidants, easy to digest, easy to absorb, and helps increase the natural flavor and preserve the product longer without any preservatives or manufacturing additives in the whole production process.

Full of Vitamins

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Healthy Products

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01
Process of cultivation and management of material areas

We plan the zoning of crops according to soil conditions, climate, soil and characteristics of each spices – herbs. The process complies with ecological, VietGAP and organic standards certified by reputable rating agencies.

02
Process of harvesting and processing raw materials

To ensure the selection of the best quality ingredients and the highest medicinal properties to ferment into spices products – safe and healthy herbs for users. At the same time to minimize the risk of contamination from microbiological, biochemical or physical impacts damaging and reducing substanceslượng nguyên liệu

03
Fermentation process and technology

Fermentation technology of Vietnamese spices and herbs is patented and protected by intellectual property rights by the National Office of Intellectual Property. The fermentation process goes through many stages and is a harmonious combination between the fermentation process by beneficial microorganisms and the endogenous fermentation process under the conditions of temperature and humidity which is strictly controlled for a long time in order to maximize the effectiveness of Vietnamese medicinal herbs

 

04
Production quality management process according to HACCP

HACCP stands for Hazard Analysis and Critical Control Point System, and means “hazard analysis and critical point control system”, or the system for analyzing, identifying and organizing hazards. crucial in the process of producing and processing food ”.

05
Process of linking and chain link cooperation

Ensure that agricultural products are strictly controlled and traceable from planting, harvesting, preliminary processing and manufacturing. Aiming to create quality, high value-added, safe and healthy products for consumers from naturally fermented herbs.

06
Process of packaging and preserving finished products

All products are packed in quality-tested packages, ensuring safety and convenience for users. The latest fermentation technology makes it possible to store products in long-term conditions without the need for any preservatives or additives in the entire production process.

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