Enhancing the value of native purple garlic

QTO - Ba Don purple garlic has long been considered a typical specialty of the sandbanks of Gianh River in Quang Trach District and Ba Don Town (old), providing a stable livelihood for local people. However, the production and consumption of this garlic variety is still small-scale and manual, not commensurate with its potential and inherent advantages. In this situation, the science and technology (S&T) task "Developing the value chain from Ba Don purple garlic, Quang Trach" has been effectively implemented.

Dr. Ly Thi Thu Hoai, Head of the project, said that the project will be implemented from September 2023 to August 2025 under the chairmanship of Quang Minh Inco Investment Consulting Company Limited, in coordination with Thu Hoai Lab business household and under the management of the Department of Science and Technology. The project aims to complete the processing technology process, develop basic standards, design a brand identity system and pilot production of deep-processed products from purple garlic. Thereby, contributing to increasing commercial value, expanding the market and building brands for local specialty products.

The results of the mission will create a scientific database to confirm the value of Ba Don purple garlic; at the same time, build a value chain model with diverse products to attract consumers, especially tourists, contributing to the development of the Ba Don purple garlic brand to reach far and sustainably.

During the implementation of the task, the research team has implemented effective improvements to the process of processing fermented dried garlic. Accordingly, using a cold dryer (10-15kg/batch) with a temperature adjustment of 45-50°C; with an air filtration and moisture separation system to control microorganisms, preserving the natural flavor of garlic. The drying time is optimized at 20-24 hours, the moisture content of the product after drying is about 15%-18% to ensure flexibility and preservation ability.

The dried garlic product has a light brown color, moderate softness, suitable for daily dishes, as a spice or nutritional supplement. The garlic powder processing process has also been improved by applying a 2-stage grinding process: coarse grinding (separating fibers) and fine grinding; using a vibrating screen to classify the powder particles, for stable particle size. The garlic powder product is fine, naturally light yellow, retains the original flavor and is hygienic, does not clump, suitable for use as a high-class spice.

Products from Ba Don purple garlic are highly appreciated by customers - Photo: MN

Notably, in order to ensure quality, safety and legal basis for product circulation on the market, the task has developed and issued 4 sets of basic standards corresponding to 4 experimentally produced products (Ba Don purple garlic syrup - 2 types, fermented dried garlic and garlic powder). On the basis of completing the technological process and developing basic standards, the project has conducted experimental production of 4 types of products from Ba Don purple garlic with a total of 1,800 products to evaluate the possibility of small-scale production, quality inspection, consumer feedback and prepare for commercialization. The products are produced at a joint facility (Thu Hoai Lab business household) with technical guidance and supervision from a group of experts.

According to Dr. Ly Thi Thu Hoai, one of the other notable results of the main task is the collection of information and the construction of a map of raw material areas. The Ba Don purple garlic distribution map is the basis for selecting connected raw material areas, monitoring the planting, care and purchasing processes for the experimental production content. At the same time, based on the survey map, the research team evaluates and orients potential raw material areas to continue replicating the model, developing a stable value chain from Ba Don purple garlic after the end of the experimental production. Initially, a connection has been built between farmers, scientists and businesses in the production and consumption of agricultural products.

In addition, brand building is a key content of the task to shape the product image associated with the locality, increase recognition and create a foundation for sustainable development for Ba Don purple garlic products in the market inside and outside the province. The implementation team has completed the synchronous elements of brand identity, including: Logo, promotional leaflets, packaging and label samples and QR code for traceability. The brand has been initially recognized by the market on a number of trial sales channels.

Consumer feedback shows a high level of satisfaction with packaging design, clear information, and convenient access. Workshops, participation in a number of events, and test sales were also implemented to assess market feedback, test product acceptance, and customer accessibility through digital platforms. In the first phase, the research team focused on testing two popular online sales channels, Zalo and Facebook, which are suitable for retail scale, low cost, and easy to spread among the domestic consumer community.

At the provincial acceptance conference, Director of the Department of Science and Technology Dang Ngoc Tuan commented that the task had completed its set goals, had practical value and was consistent with the orientation of sustainable agricultural development, thereby contributing to raising the brand name of Ba Don purple garlic and increasing income for local people.

Mai Nhan

Source: https://baoquangtri.vn/kinh-te/202511/nang-tam-gia-tri-cay-toi-tia-ban-dia-cb768b8/