Bowls of "pho", a traditional dish of Vietnam (Photo: VNA)

The High Pressure Processing (HPP) technology will help bring the original flavour of Vietnamese traditional dishes like “pho” or “bun bo Hue” (Hue-styled noodle soup with beef) to foreign countries, said Lam Dao Hung, Chairman of Minh Hung Group.

On the sidelines of a ceremony to ink the minutes on the construction of a HPP processing plant in Vietnam between the Minh Hung Group, Canada’s MHEnviron Group and the US’s Avure Technologies, Hung said that HPP is a significant breakthrough which changes all concepts of food preservation and processing.

“We want to deploy HPP technology to keep food taste, texture and quality. In the coming time, Minh Hung Group will work with its partners to sell processed pho in foreign markets like North America and the EU”, he noted.

According to Tom Woodward, Vice President of Sales at Avure Technologies, HPP is a cold pasteurisation technique by which products, already sealed in its final package, are subjected to a high level of isostatic pressure transmitted by water. It helps eliminate food spoilage microorganisms like Listeria monocytogenes, E.coli and Salmonella.

The construction on the HPP food processing plant will begin in September 2018 in Ben Luc district, the Mekong Delta province of Long An. The 22 million USD project will become operational after nine months.

Phung Duc Tien, Vice Chairman of the National Assembly’s Committee for Science, Technology and Environment, said that high-tech application into food processing is crucial to add more values to agricultural products.

As part of efforts to support domestic enterprises to deploy advanced technologies into agriculture, the National Assembly will legalise the issues of technology and technology transfer.