Science and technology 'change the fate' of Ly Son garlic

QUANG NGAI Thanks to the application of deep processing technology, Ly Son garlic is gradually escaping the situation of being sold raw, opening up a sustainable direction.

Changing traditional farming practices

Garlic has long been the “white gold” of Ly Son special zone ( Quang Ngai province). This crop is not only closely linked to the livelihood of the people but also a famous specialty of the whole country. However, for many years, garlic production in Ly Son has mainly relied on the traditional method of using red basalt soil and coral sand, replacing it periodically after each crop. This method is not only costly but also affects the environment, depleting coral sand resources.

In recent years, people in Ly Son have cultivated garlic using traditional methods and mainly sold raw products to the market. Photo: LK

Along with that, Ly Son garlic is mostly just raw products sold to the market. There is no specialized preservation and processing process, so the economic value is still low and the output is unstable. The situation of good harvest but low price, and products easily damaged after harvest occurs frequently. While the agricultural land fund of the Special Zone is increasingly narrowing due to the speed of urbanization and tourism development, the requirement is to increase the value of garlic instead of increasing the area.

Based on that reality, in recent years, Quang Ngai province has implemented many research topics on applying science and technology to garlic cultivation in a sustainable direction. The breakthrough in the orientation of increasing the value of Ly Son garlic products started with the topic "Research on the synchronous application of scientific and technological solutions to serve the production, preservation and processing of Ly Son garlic sustainably according to the value chain", implemented from 2021.

This is a national-level project chaired by Nong Tin Science and Technology Company Limited, in collaboration with the South Central Coast Agricultural Science and Technology Institute, the Fruit and Vegetable Research Institute and the Ly Son District Agricultural Service Center (formerly). This project does not only focus on cultivation techniques, soil improvement, and reducing dependence on coral sand, but more importantly, it creates a major shift in the processing, preservation and commercialization of Ly Son garlic products.

The model belongs to the topic "Research on the synchronous application of scientific and technological solutions to serve the sustainable production, preservation and processing of Ly Son garlic according to the value chain" deployed from 2021. Photo: LK

According to Mr. Vu Van Khue, Deputy Director of the South Central Coast Agricultural Science and Technology Institute, in the past, Ly Son people cultivated garlic on coral sand, with compacted basalt soil underneath. This method caused the garlic roots to develop poorly, only spreading horizontally, easily falling over during storms, and limited water and nutrient absorption, leading to unstable productivity and high costs for fertilizers and pesticides.

From the topic "Research on the synchronous application of scientific and technological solutions to serve the production, preservation and processing of Ly Son garlic sustainably according to the value chain", the research team has improved the method of land preparation, not adding new basalt soil or replacing coral sand as before but keeping the entire old sand layer, then plowing and mixing it evenly with the basalt loam layer at a depth of about 20cm to create a loose sandy soil layer.

According to Mr. Khue, this sandy soil helps garlic roots grow stronger, deeper and wider, the plants stand firmly, fall less, have better water and nutrient absorption, thanks to which garlic grows healthy, has fewer pests and diseases and is more resistant to adverse weather. The results of the first crop model show that garlic yield reached 6.34 tons/ha, nearly 50% higher than the mass field (4.23 tons/ha). Although the initial cost is higher due to increased organic fertilizer, the economic efficiency is outstanding.

Mr. Khue affirmed that improving soil preparation techniques and organic farming management not only helps maintain productivity and improve garlic quality, but also opens up great prospects for sustainable development of Ly Son garlic, adapting to climate change and the current trend of clean agriculture. Clean, qualified garlic will be a safe raw material for deep processing into more valuable products.

Diversified products from modern processing

Applying science and technology to processing is considered a breakthrough direction to help "liberate" Ly Son garlic from the small-scale production chain. Based on the source of garlic materials meeting VietGAP standards, Nong Tin Science and Technology Company Limited has invested in modern machinery and processing lines, creating many new products such as black garlic soaked in honey, garlic powder, garlic pate and garlic extracts.

Nong Tin Science and Technology Company Limited invests in machinery and applies technology to deeply process Ly Son garlic products. Photo: LK

According to Mr. Phan Son, Director of Nong Tin Science and Technology Company Limited, the production process of black garlic soaked in honey is carried out in a closed system, applying forced thermochemical fermentation technology in a strictly controlled environment of humidity and temperature for 30 days. This process helps beneficial microorganisms to work strongly, converting compounds in fresh garlic into new active ingredients that are beneficial to health.

After fermentation, the garlic is peeled, extracted to get black garlic solution mixed with pure wild honey in a certain ratio. The product not only has a sweet taste, easy to use but also retains all nutritional value, completely without using preservatives or additives.

For garlic powder products, the company applies cold drying and fine grinding technology. Unlike the manual garlic roasting method that often loses essential oils, cold drying technology helps preserve the natural color, aroma and precious essences. “This is a technology that requires high investment but ensures consistent quality, food safety and hygiene and meets export standards. Importantly, deep processing technology helps prolong product preservation time, reduce loss and significantly increase economic value,” said Mr. Son.

Products made from Ly Son garlic are now known and used by many domestic customers. Photo: LK

The initial results have confirmed the clear effectiveness of applying science and technology to deep processing. Previously, Ly Son garlic depended entirely on the season, people worried about the price dropping during the harvest, and garlic spoiling quickly. Now, with the modern processing system, garlic can be purchased all year round, preserved and processed into many different products, helping to stabilize output and increase income for people.

Deeply processed products also contribute to reducing pressure on the environment. When fresh garlic no longer has to be sold in bulk seasonally, post-harvest losses are significantly reduced. Along with that, the production model following the VietGAP process, using organic fertilizers and biological pesticides gradually replaces toxic chemicals, creating a foundation for green and sustainable agriculture on the island. Since then, Ly Son garlic has gradually become a high-tech product with economic value and a sustainable brand, worthy of being the pride of the outpost island region.

Mr. Phan Son, Director of Nong Tin Science and Technology Company Limited, said that the Company is currently cooperating with Ly Son people to produce garlic with a raw material area of ​​about 10 hectares according to VietGAP standards. From this raw material area, the Company annually brings to the market nearly 20,000 products of all kinds, distributed in many provinces and cities and through e-commerce platforms. In the coming time, the Company will continue to complete procedures to export garlic products to the Middle East market.

Source: https://nongnghiepmoitruong.vn/khoa-hoc-cong-nghe-doi-phan-toi-ly-son-d782056.html