THE MARRIED BEANS
For Mr. Ho Pham Minh Duy, the above saying is not simply a daily motivational saying, but more than that, it is a guiding principle for all his activities. Everything comes from his love for coffee beans, Mr. Minh Duy nurtures in himself the desire for international friends to know more about Vietnamese coffee. And every day, starting from a small company called THE MARRIED BEANS, Mr. Duy and his teammates strive to "do better every day", bringing the brand THE MARRIED BEANS closer to domestic and foreign consumers.
The disadvantage of the coffee growing industry for farmers is that farmers only have income during the harvest season. In the months before the harvest season, people fall into debt because they have no money. Seeing the worries of people about food and money, THE MARRIED BEANS has supported people to grow Da Lat persimmons. The harvest season of persimmons comes before the coffee season, so not only does it help farmers have more income on normal days, but growing persimmons also helps the coffee garden block the wind, reduce light intensity, thereby increasing the productivity of coffee trees during the harvest season.
Growing persimmons is one thing, finding an outlet for this product is another. The characteristic of persimmons is that they ripen in batches, and the demand from customers for fresh persimmons is not much, because fresh persimmons cannot be preserved and kept for as long as other fruits. From such practical issues, THE MARRIED BEANS decided to study and research how to make wind-dried persimmons, at the same time transfer the technology of making wind-dried persimmons to people and support part of the cost so that households can have standard greenhouses.
What THE MARRIED BEANS is doing, is with only one goal, which is to create better products every day. Therefore, not only does THE MARRIED BEANS want to improve the lives of farmers, but it also pays special attention to the products it creates every day.
ROSE TREE BEFORE HARVEST SEASON
Dalat persimmons are easy to grow, easy to live and do not require much care. Before the persimmons are harvested, people plant persimmons with coffee trees mainly to block the wind and sun for the coffee trees, helping to reduce the ability of the coffee trees to evaporate. In addition, due to the characteristics of each type of tree, persimmons will absorb nutrients from the soil that are not necessary for the coffee trees. Therefore, if coffee and persimmons are intercropped, the quality of fresh persimmons and coffee trees when the season comes will be very stable and achieve high productivity.
ROSE SEASON – THE SEASON OF AUTUMN FRUITS
Dalat persimmons start to be harvested from September to November every year. This is the time when the persimmon trees are bare of leaves, with only fresh orange persimmons on the trees that stand out in the garden. If the garden has the hanging persimmon variety, the harvest time can be earlier, around July. As for ripe persimmons, you have to wait until September, when the persimmons reach the soft, sweet stage, then you can pick them. The best time to pick persimmons is early in the morning or in the cool afternoon, when the temperature is not too high, cool enough to pick.
Persimmons are easily scratched, bruised or bruised when picked from the tree. To be able to pick a whole persimmon without scratches, requires the picker to have a skillful hand as well as many years of experience picking persimmons.
The tools for picking persimmons are simply a basket or bucket to hold the persimmons and a pole with a hook to pick persimmons from high branches. Farmers can reach up and pick the low branches by hand, but for the high branches, they use a pole to pick and put them in a cloth bag. If someone is experienced enough, they can still climb the high branches to pick.
The persimmons chosen for picking will be those that are just ripe, have enough sugar, and are soft enough to hold. If picked too early, the persimmons will not be edible because they are still unripe and will only taste astringent. If picked too late, the persimmons will be overripe and easily crushed during transport.
After picking the persimmons, the next step is to select and classify them. The ripe red fruits will be sold fresh to consumers. The unripe fruits, large in size and firm in the hand, will be processed into dried persimmons - a fruit that has captivated the hearts of many who love Da Lat.
THE MARRIED BEANS
From the very beginning...
To make hanged persimmons, in addition to the criteria set out when picking persimmons, the harvested persimmons should have long stems for easy tying.
The first step when making persimmons is to clean the persimmons. After washing, the persimmons will be peeled in an arc from the stem down. When cutting, limit the persimmons from being scratched and bruised, so you need to be gentle and skillful when doing this step. The stem will be left intact, not cut off so that it can be easily tied with a string. To complete the persimmon cleaning step, we will dip the persimmons in alcohol to disinfect. Just dip the persimmons for about 90 seconds, the persimmons after hanging will not get moldy or attract insects.
After cleaning, the next step is to tie strings to each persimmon. At THE MARRIED BEANS facility, persimmons are hung on racks, each stem is attached to each bracket of the rack. The racks help to hang persimmons, saving time, money and ensuring hygiene for the product.
The most suitable environment for hanging roses is an open but closed space with enough light. The roses of THE MARRIED BEANS are hung in a greenhouse with enough light and open space, limiting insects and bacteria from affecting the quality of the roses.
During the time of hanging persimmons, the decisive factor for the quality of the finished product is the space where the persimmons are hung. Gardeners must limit the number of people entering the space where the persimmons are hung, ensuring that the space where the persimmons are hung is almost uniform. When the time is near to harvest, the person who makes the persimmons will massage each persimmon. The purpose of this is to allow the sweet juice of the persimmons remaining in the fruit to spread throughout the persimmons, not to be concentrated in a certain location.
After about 20 days, the artisans will come in and harvest the hanging persimmons. The harvest will take place during the day, when there is enough light to see if the persimmons have shrunk enough. After harvesting, the persimmons will be screened again, removing fruits of uneven size, fruits with aesthetic defects, etc.
…until packing...
The packaging process for persimmon products is carried out at a specialized factory. To keep the persimmons' flavor and aesthetics intact during transportation, THE MARRIED BEANS's dried persimmons will be packaged and vacuum-sealed, limiting all exposure to air. For the most convenience of customers' needs, THE MARRIED BEANS's dried persimmons are packaged in 300g and 500g quantities.
When the persimmon has been packaged and vacuum-sealed, the sugar accumulation process inside the persimmon itself continues to take place. Therefore, sometimes when the product reaches the customer, the customer will see a white layer of yeast surrounding the persimmon. This is the natural yeast layer of the persimmon, completely non-toxic and does not affect the quality of the product.
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