The company also worked with leaders of Hai Duong Province and Ameii Vietnam JSC on the technology transfer at a meeting held in Thanh Ha District on the same day.
Accordingly, fresh lychee are preliminarily processed and washed with water, then peeled and soaked with fermented product. The lychee will successfully ferment after only 2-3 weeks.
Thanks to the fermentation technology, fresh lychee can be processed into many other products including juice and wine which can be stored in the refrigerator for a long time.
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Workers at Ameii Vietnam JSC preliminarily process lychee for export to Japan. |
After the fermentation technique is successfully transferred, Ameii Vietnam will coordinate with Long Hai Co., Ltd. to preserve and produce products from fresh lychee on a large scale for both domestic consumption and export.
The transfer of lychee fermentation technology will help to solve the problem of seasonality as fresh lychee can now be preserved and consumed all year round.
