Evaluation and acceptance of the scientific and technological project "Research on diversifying processed products from jackfruit (Artocarpus heterophyllus LAM)"
In the afternoon of May 27, 2025, Can Tho City Department of Science and Technology held a meeting of the Advisory Council to evaluate and accept the results of the implementation of the scientific and technological project "Research on diversifying processed products from jackfruit (Artocarpus heterophyllus Lam)." The project was carried out by Associate Professor, Dr. Bach Long Giang. Nguyen Tat Thanh University was an implementing agency; Science and Technology Advances Application Center, Vietnam - Korea Industrial Technology Incubator were coordinating units.
Overview of the meeting
Attending the acceptance ceremony, there were Ms. Tran Hoai Phuong - Deputy Director of the Department of Science and Technology of Can Tho City; Council members are experts and scientists in the field of food technology, processing industry and the research team.
Council's members
The project aims to assess the current status of processing jackfruit products in Can Tho city and the Mekong Delta region; Successfully develop a process for processing and preserving 04 jackfruit products: freeze-dried jackfruit, probiotic jackfruit rice, jackfruit fiber chips, cocoa-flavored fermented jackfruit seed powder; Transfer production technology processes and effectively apply the model of equipment for processing jackfruit products to receiving units in Can Tho city.
Over the implementation period, the project has achieved outstanding results, such as successfully building a process for processing and preserving 04 products from: freeze-dried jackfruit; probiotic jackfruit powder, jackfruit fiber chips, cocoa-flavored fermented jackfruit seed powder. The products are highly appreciated for their quality, nutritional content, preservation ability and commercialization potential.
Research team
In addition, the results showed that there was no significant difference between localities with a tendency to have similar biological compounds. This can be explained by the natural conditions of the Mekong Delta, where climate, soil and cultivation factors do not differ significantly. In the Co Do - Can Tho area, the ripening time of 120 days was selected as the raw material for production to ensure uniformity in the processing of products.
The council took souvenir photos
The Council evaluated and unanimously accepted the project as Excellent, and acknowledged the efforts and achievements of the research team throughout the implementation process. In addition, the research team was encouraged to continue expanding applied research directions to enhance the ability to commercialize products and make practical contributions to the socio-economic development of Can Tho city in the coming time.
However, the Council noted that the research team needs to continue to improve some contents according to the comments of Council members to improve the quality of the project and better serve the transfer and practical application work.
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