Wood-roasted cashews are a combination of traditional techniques and unique craftsmanship to preserve the natural flavor. It is not just a dish, but a cultural feature, a taste experience. Each batch of hand-roasted cashews with wood requires the experience of the worker to continuously adjust the fire, monitor the temperature, and stir evenly so that the cashew nuts cook slowly, retaining their inherent sweetness. Traditional wood-roasting does not peel off the silk shell first, but keeps it, letting the shell burn naturally, helping the cashew nuts not dry out or lose oil. This shell also helps the nuts stay crispy for a long time, without using preservatives. Wood-roasted cashews retain their characteristic crispness, richness, and richness that no other industrial cashew nuts can match. This is the identity and difference when there are many similar products on the market.
Grasping that value, Hai Binh Gia Lai Cashew Joint Stock Company (Pleiku Ward) has persistently pursued the traditional manual roasting method, combined with the development of more product packaging designs to meet the diverse needs of the market. Mr. Luu Hoang Son - Director of Hai Binh Gia Lai Cashew Joint Stock Company, shared: “We determined that to compete, we must have our own identity. And traditional values are the identity that we preserve in each batch of manually roasted cashews. In particular, the raw material we choose is Se cashew nuts - a native cashew variety grown mainly in Duc Co commune, where the soil and climate are dry, creating cashew nuts that are small in size but firm in the core, with a characteristic sweet and fatty taste that no other region has. In addition to raw roasted products, the company also develops many different cashew flavors, such as chocolate, wasabi, cheese, coffee ...”.
Thanks to the support of the Department of Industry and Trade, Hai Binh Gia Lai Cashew Joint Stock Company recently met and discussed with a delegation of Japanese, Lao and Cambodian businesses. During the direct visit to the factory, the company's cashew products attracted special attention from Japanese partners, due to the choice of traditional processing methods and the cultural story behind each product. “Personally, I see this as a great opportunity for businesses to learn, develop and accompany local products to consumers in your country. Not only looking for output, the company hopes to learn how to operate the supply chain, quality standards and international marketing strategies from leading Asian markets. Currently, the company has achieved important certifications such as ISO, HACCP. However, accessing this demanding market requires the company to not only strive to maintain quality, but also invest in machinery, technology and growing areas to meet the needs of customers. One of the prerequisites set by the Japanese side is that the entire raw material growing area must be strictly controlled, have a growing area code, apply sustainable, environmentally friendly farming methods and the products must have full traceability records,” said Mr. Son.
Photo: Vu Thao
With positive signals from the working trip with the international business delegation, Hai Binh Gia Lai Cashew Joint Stock Company hopes to continue negotiating with businesses, opening new doors for local processed agricultural products to reach further. “We hope not only to sell products but also to bring the culinary culture of our locality to international friends, contributing to promoting the image of Gia Lai and the Vietnamese agricultural industry on the world map,” Mr. Son expressed.
Japan is known as the most demanding market in the world with strict requirements on quality, traceability and sustainability in production associated with clear brand stories and accompanying cultural values. Therefore, businesses need to enhance production capacity, access international standards and connect to the market through trade promotion programs.
Source: https://baogialai.com.vn/giu-lai-tinh-tuy-trong-tung-hat-dieu-se-post329851.html
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