The project is co-ordinated by the Center for Science and Technology (Science and Technology), Binh Phuoc Department of Science and Technology, and Nguyen Tat Thanh University, Ho Chi Minh City. implemented by HCM. Mr. Dang Van Ha, in charge of Applied Research Department, Center for Science and Technology of Binh Phuoc province, said: The project aims to research the technology of preliminary processing of fresh cashews and juice from cashew fruit meat, drying and preserving dried fruits suitable for processing. suitable for processing needs. Research on technology to remove unsuitable substances; building technology models, equipment for the production of cashew jam, nutritional powder and cashew fruit beverage. Survey and evaluate product quality according to the tastes of consumers and according to Vietnamese standards. Accordingly, food processing technology can reduce the residual tannin content in the fruit juice to the lowest level, while still ensuring the nutritional value after processing and preserving the properties of the juice. product quality by some modern technical methods in processing. Combining natural extracts with many biological active ingredients to improve the processing diversity of products. “The research products are now completed in the laboratory. The criteria such as the characteristic smell and taste of cashews all meet the set criteria. If successful, the package production technology will be transferred, which will contribute to improving product quality and promoting economic efficiency for cashew farmers in Binh Phuoc in particular and in Vietnam in general," said Dang. Van Ha shared. study easy to increase income for the hot dan tu After cutting, the cashews are dried According to Mr. Nguyen Phu Thuong Nhan, Faculty of Food Chemical Technology, University of Agriculture and Forestry, Ho Chi Minh City. Ho Chi Minh City: Cashews can be used to produce fruit juices, jams, and vinegars, and as technology develops, products made from cashews are increasingly diverse. Many processes have been industrialized to convert cashew nut into a number of products, such as juice, jam, syrup, etc. In this study, in addition to making cashew nut jam and juice, it also makes powder. dissolved air conditioner. The advantage of soluble powder is that it is easy to use, and the storage time is also increased from 6-8 months compared to the liquid form. study easy to increase income for the hot dan tu Master Nguyen Phu Thuong Nhan, University of Agriculture and Forestry, Ho Chi Minh City, a member of the research team shared about the benefits of cashew nut And Ms. Dang Thi Mo, Project Manager, Center for Science and Technology of Binh Phuoc province, said that analyzing from a scientific perspective, ripe cashew products contain 85% of fruit juice, with a sugar content of 8-10%, mainly Weak is the reducing sugar. However, this food has not been used yet due to its acrid content. In addition to the astringent, polyphenols present in the cashew fruit juice cause a bitter taste. ​​Understanding that factor, Nguyen Tat Thanh University coordinated with the Center for Science and Technology of Binh Phuoc Province to study to eliminate it. The astringent in the fruit is used to process dried cashew jam, soluble powder and juice, contributing to improving the economic value of the Binh Phuoc cashew growing area as well as making local specialty products.