Product
Group 1:
GROWING SPROUTS IN STERILE CONDITIONS |
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For better protection
of the interests of future growers and to prevent reckless copies by untrained growers that will ruin that future of
this production, we will provide just an overall description of
what to be done: Clean and bacteria-free,
chemical-free sprouts are excellent nutritional sources but must
be accompanied by (a) Tested supply of seed sources (b) Sterile
and bacteria-free water source (c) Relatively contaminant-free
processing facility and post-production processes (handling,
packaging, delivery). |
Small Sprout Operations |
Medium - Large Capacity Sprout Operations |
Sterilized Water Supply |
Larger/Organized Clean Water Supply system |
Adding Sprouts to our hydroponic network |
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Small rotary
sprout system can be useful for Vietnam. We may develop
smaller systems to supply or to sell these to encourage
growers to grow to supply their villages. |
Medium to large
system must be organized or trained to individual
entrepreneurs or operated as a dept to our greenhouse network
to assure bacterial-free supply. |
Water purity is
required for sprout production. Smaller system can be
developed for our own use and for resell to use profit to
support our agricultural programs. |
Water purifying
system must include: Heat, Activated Carbon, Reverse Osmosis,
UV sterilizer and Sub Micron filter. |
The advantage of
our Greenhouse hydroponic network is that we can incorporate
sprout growing system efficiently and economically |
Building our own Sprout equipments in 3 years |
Good taste, Nutritional, known health & disease prevention |
IMPORTANT NOTICE: Seeds and growing equipment and conditions must be free of pathogens, bacteria |
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MUNG
BEAN good source of vitamin C, fiber at lowest calories |
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W/
enistein (anticancer) Prevents tumor since genistein
effectively for cancer.
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FOOD-BORNE DISEASES with
sprouts are: Escherichia coli, various Salmonella
Ecoli serotypes and Bacillus cereus as causative
agents. The
likely source was contaminated seed, poor sanitation and
unhygienic practices at the sprouting facility may also
contributed to the outbreak. A rational certification and
testing schedule must be in place. These are some acceptable
practices: |
Mung bean |
Clover |
We must
have a plan to learn to reproduce small and medium
sprout production systems in 3 years by training university
grads as teachers and welders to become equipment fabricators. |
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SOY
sprout is a good source of vegetable protein, fiber and vitamin C |
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Has 20
times more vitamin C and 4 times vitamin A than milk. |
SEED CAUTION:
Approved source (purchase specifications grown and certified
for human food, including manure management, labeled with lot
number for trace back to source - Stored and handled under
sanitary conditions during distribution - Inspection for torn
bags or containers, rodent evidence (feces, urine - fluoresces
in UV light) Product condition (not wet or moldy) |
Soy bean |
Radish |
PRODUCTION: Will
be incorporated into our Industrial Manufacturing Sites
located at poor provinces without agricultural resources; We will seek
donations of equipments from other countries |
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Breast,
colon cancer, anti-bacterial Helicobacter pylori (ulcers) |
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STORAGE &
GERMINATION: Stored in disinfected
area; free of insects, dirt, animals; Hot & cold water
available Use clean moving water for sprouting;
Sanitize all surfaces that irrigation water and
sprouts contact - Wash hands before and after handling sprouts
- No broken or cracked utensils or equipment Building enclosed
- Testing irrigation water for Salmonella and E.
coli |
Broccoli |
Mustard |
Sunflower |
SELECTIONS will be
of broad range since our agriculture developments. We will
also train Vietnamese workers to do other equipments or other
industries to expand this service into an industry. |
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menopausal,oste-oporosis & heart Phytoestrogens: plus
isoflavones, coumestans... |
Other popular
sprouts:
Buckwheat
Garlic, Lentil, dill Pumpkin, Wheat, kidney beans, pinto
beans, |
POST HARVESTING,
SHIPPING
:Use clean,
sterilized water rinse - Wash hands before and after
handling - Use Glove - Sprout package properly
labeled, lot code and "Keep Refrigerated" instruction
- Food grade packaging materials Storage - Store/display
at 41°/5°C or less Protect sprouts from contamination |
Alfalfa |
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Product
Group 2:
INDOOR
MUSHROOMS IN STERILE AND CLEAN ENVIRONMENT |
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Indoor mushroom
production is a serious, scientific, precise and discipline
industry in both enclosed and sterile environment. Unlike plants,
mushroom's growing conditions depend largely from their medium's
decomposition processes and the atmosphere in which the medium is
located. Mushrooms grow well at relative humidity levels of around
95-100%, and substrate moisture levels of 50 to 75%. The
introduction of indoor mushroom in Vietnam is suitable for various
reasons and will bring economic improvements to rural to poor
central and northern provinces. While our Organization will focus
on both export agriculture and domestic consumption of those are
not for export. The details cannot be discussed on the web but
provided to our participating growers. These are general
information re our mushroom development. |
POPULAR EDIBLE MUSHROOMS |
Button
Agaricus
bisporus |
ENOKI
Flammulina
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Shimeji
(Hypsizygus tessellatus) |
KING
OYSTER
Pleurotus
eryngii |
SHIITAKE |
STRAW
mushroom |
Oyster
mushroom |
Stone m.
Boletus Edulis |
Matsutake
Tricholoma
m. |
Chanterelle
Cantharellus |
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These are common
edible mushrooms in the market in different forms. Only
certain cultivars of each variety can be grown in Vietnam for
domestic consumption or export. Each variety requires a unique
growing technique and conditions that best simulate their
natural setting. All mushroom production must be conducted in
special conditions that are carefully tested and monitored by
instruments. |
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SOME MEDICINAL MUSHROOMS... |
"Lingchi"
Ganoderma lucidum |
"Turkey
Tail" Trametes versicolor |
Cordyceps sinensis
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Garnoderma
applanatum |
Chaga
(inonotus obligous) |
Pearl Oyster
plewrotus orstreatus |
"Zhuling"
olyrotus Umbellatus |
Suzhirotake chizophyllum commune |
Birch
polypore piptoporus betulinus |
Mesina
Phellinus linteus |
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These are among
the most interesting mushrooms known with medicinal
properties. Each variety requires a unique growing technique
and conditions that best simulate their natural setting and/or
host plant medium (where it grows from). We will form a group
of scientists and engineers to study each mushroom to develop
and test a most suitable growing method for Vietnam. Some of
which will be located in provinces without other economic
assets to help them with income. All info about these medical
mushrooms are available to our members and growers only. |
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SUMMARY OF SCIENTIFIC METHODS OF GROWING MUSHROOMS |
Precise
Procedures and Valid/Verified Manual |
Develop
Verifying-Validating Procedures by instruments |
Sterilized & Controlled Environment |
Indoor
growing container |
Incubating Environment |
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PRODUCTION
procedures cannot be listed here but basically must follow a
strict manual for each mushroom location and method |
After procedures
are set, validating, monitoring tests are made for workers to
check based on set schedule |
Certain
mushrooms are grown in sterile conditions and workers must
follow strict hygiene work preparation conditions. |
Growing
"containers" may be bags, wood logs on racks or hanging in
enclosed rooms with controlled atmosphere, temp, humidity and
lighting. |
Incubating or
growing environment can be sterile room with sterile/pure air
quality or enclosed rooms with good hygiene practice. |
We will not
discuss the specific work procedure for the above to safeguard
the interests of our growers but generally speaking, indoor
commercial mushroom production involves a unique process,
procedures, planning and preparation. They could be located in
areas with economic difficulties or poverty. Each set of
working manual for each mushroom will be crafted specifically
for such province/location based from our scientific knowledge
and experience. Procedures are exact, strict and followed a
time-table to assure predictable supply schedule for
customers. To do so, each operation must be well organized,
programmed or scheduled using specific or general management
software. |
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Important Issues re Mushroom Development in Vietnam |
Pest,
Diseases and Hygiene |
Developing Supply of Container,Compost, spawning |
Development
of work programming and habit |
Infrastructure-related planning issue |
Prevention
of "Forest planting" practice in Vietnam |
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There must be a
hygiene and pest/disease prevention plan in place. Inoculation
stage done in sterile conditions and growing areas are in
strict hygiene standard at all time. |
Whether log or bag
container method, we will study and develop a supply for these
media in Vietnam. We may have to custom produce our own media. |
The development of
a strong program start with a good flow chart and a good
working habit to follow, plan, schedule the work by our
planners. |
The supply of
electricity, the quality of water and water pressure (for
precise misting) are essential. These must be well organized
and planned. |
While we should
not discourage growing in natural forests but we must be extra
careful with this plan 1) People will abuse forests and 2)
must be trained about poisonous mushrooms |
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Product
Group 3:
BACTERIA-FREE,
BIO CHEMICAL-FREE INDOOR FISH AND CRUSTACEAN PRODUCTION TO
SUPPLY THE CITIES |
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This Special Program
will be discussed further in the other "INDUSTRIAL MANUFACTURING"
Chapter. We just briefly describe the plan for a reference here.
The development of disease-free indoor fisheries for Vietnam is
necessary as the growing intentional abuses of outdoor fisheries
will continue to produce diseased fish/shrimps and increase
chances of transmutation of new pathogens into the environment.
With climbing level of contaminants/parasites seafood/fish
products from Vietnam, we like to educate Vietnamese more about safer and disease-free indoor production before we have
to face epidemiological public health issue that will deter
consumers domestically and internationally. |
Indoor Fish
Production to supply cities |
Selective
Sweet Water Crustaceans |
Selective
Salt Water Production |
Education,
Training, Scholarships |
How do we
fund these developments? |
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Indoor fishery
cannot produce larger qty than outdoor but at higher rate and
better fish. When done correctly it costs less in the long run
and better protect the environment. However selection and
development must be fully sanitary and bacteria-free. |
We will study
the use of larger indoor production system to supply the
cities (no export) with selective fish for public health
reason, to improve the nation's image and other critical
industries: hotels, restaurants, tourism, etc. |
We can join
with specialists in Vietnam to develop various models of
mobile fisheries but must have an enforcement system set up to
prevent abuse; growers must be strictly monitored to protect
the environment. |
Fish farming
must be guarded against abuses that lead to damages to the
industry, environment and public health. We will develop
education, training programs and scholarships for students
with the conditions that they will educate and train others. |
Funds are
developed from actual indoor fishery projects set up as pilot
models with donations from any sources. Profit will be used to
develop joint ventures with private business. This will
improve the image of Vietnam within the hotels and tourism
industry |
Any reproduction
of nature must be taken seriously and must be guarded against greed
and abuses to prevent irreversible environment and public health
problem as diseases and pathogens developed. We will look into
developing innovative or modernized indoor and safe outdoor
systems in Vietnam. With the support of the
international scientific communities, we hope to expand this
program. Even with modern systems, the use of any added bio
agents, hormone stimulants must be prohibited, and
developments must be safely monitored to prevent abuses. More info will be discussed in the "Industrial
Manufacturing" segment of this website. MORE DISCUSSIONS re
indoor fishery and related products will be included in our
"INDUSTRIAL MANUFACTURING" segment. |
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Product Group 4:
EDUCATION
IN SAFER FOOD PROCESSING |
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Another important
frontier in our fight for agricultural and economic improvement is
the desperate need for gradual improvements in the food processing
sector. This problem cannot be corrected overnight but we will do what we can to provide some
education, scholarships and to set up some food processing
facilities as training examples. Food by-products are an integral
part of agriculture and for most other
countries, it is 10-25% of GDP and are taken seriously. It is also a matter of public health, environment,
public sanitation. |
HIGH LEVEL HYGIENIC PRINCIPLES
INSECT-FREE, BACTERIA-FREE INSPECTOR DEVELOPMENT PROGRAMS |
RANDOM ,
ROUTINE TEST PLANS WITH CLEAN, DISINFECTED EQUIPMENTS, WATER,
CONTAINERS, ETC. |
EDUCATION AND TRAINING
TOWARD A NEW PHILOSOPHY ABOUT FOODS AND
CONSUMERS |
DESIGN AND MAKE
SIMPLE, EQUIPMENT TO SELL TO FOOD PROCESSORS |
DEVELOP INNOVATIVE JOINT VENTURES TO PROMOTE GOOD FOOD PROCESSING
WITH BUSINESSES |
We must develop
reasonable standards in food processing without excessive rules
that make it difficult for business to work. Routine sanitation
program in place, Bacterial test schedule on food items. Quality
storage, waste system mgt; Proper use of any food additives
anywhere. |
Inspection program
must be developed. We also will train, employ university students
to perform our testing as a training. Workers must use clean
uniforms Packing
facility, materials must be kept clean. Hygiene is a key to maintain a bacteria free
environment. |
To develop plans to
implement hygiene and safety plans must include the training of
new attitude and philosophy about food processing. Training of a
better attitude in most cases is more important and more
cost-effective in additions to food regulations. |
To generate money
to pay for food-processing education, we will study to design &
develop simple, non-mechanical equipment to sell. Profits
will be saved for developments in education to young and new
businesses. List of what we may make is discussed in "INDUSTRIAL
MANUFACTURING" Section |
We will seek
donations and assistance from international sources to support
funds to assist new, young, credible food processors who would be
willing to conduct processing with hygiene standards and other
testing ( by students as part of our advocate for clean food in VN) |
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Must be more
careful... |
Safety Standard |
Education &
Training |
Equipment Mfg |
Cooperation |
HYGIENE, STERILE,
BACTERIA-FREE and CHEMICAL-FREE are important foundations for
agriculture by-products. It is essential to prevent
contamination and to maintain a highest quality supply to the
people. Quality of life and the future of the next generations
starts with bacteria-free food sources. |
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Other
Support Work:
IMPROVE
LABOR RELATIONS, MANAGEMENT, DISTRIBUTION via EDUCATION & |
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We will develop new
and improved LABOR and MARKETING POLICY in our indoor agricultural programs
with focus on a more supportive, productive, and personal LABOR and MANAGEMENT policies contrary to the
impersonal, materialistic and mechanistic styles of Western
culture by providing a respectful and
warm personal relationships among staff. Workers must also know
that our mission and its businesses are not to exploit society and
people for income but to support the society and people in what
they need. |
1. IMPROVED LABOR
POLICY 2. WORKERS OWNERSHIP 3.
SUPPORTIVE, RESPECTFUL RELATIONSHIP with STAFF |
1. ORGANIZED
MANAGEMENT 2. MANAGEMENT SOFTWARE 3. ORGANIZED SCHEDULING
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1. EDUCATION &
TRAINING
2. SCHOLARSHIPS
3. INTERNSHIP &
TRAINING OF NEW MANAGERS |
1. PRE-MARKETING SETUP
2. LOW COST TO PEOPLE 3.
PRIORITY TO HOTELS AND LOCAL RESTAURANTS. |
1. SELL AT LOW
PRICE TO THE PUBLIC, BUSINESSES HOTELS, RESTAURANTS, TOURIST
BUSINESSES... |
We must adopt smarter labor policy for better working relationship for our indoor operation: 1) Farmers to own up to 40% of the business and share
profit (2) Priority to street vendors as an option in life (3)
Supportive relationship (4) Extensive use of family
members in other operations and in new expansions |
We will introduce and
train each greenhouse site to effectively manage every components
by computer software to better schedule and plan daily tasks.
Computerized management reduces time and errors while allowing
managers to plan, organize work effectively. |
We will develop low
cost training programs that promote better production, better
understanding and working with labor, workers and better
management software, etc to assist them to become respectable
managers. |
One of the key
features of our greenhouse program is: we will sell vegetables at
preset low prices. Priority to hotels, restaurants,
tourism-related businesses especially at poorer provinces. This is
to encourage growth and improve the public image of Vietnam while
servicing the public health need. |
Most of all, we will
not allow our products to be sold at high cost to the people and
the business. By supporting them, we will support the
strengthening of their businesses, which in turn, contribute to a
strengthening of the nation. |
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Personal Labor
Relations |
Smarter
Management |
More education
& training |
More local
cooperation |
Always low
price to people |
By improving our own management,
by treating our workers better, they will produce more and
bring about better results to benefit the people and businesses in
the cities thereby improving our
national public image while minimizing food-borne diseases,
parasite-included fish to the people especially children. |
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Our INDOOR
AGRICULTURAL PROJECTS is to address simple, profitable economic
needs for the crowded but unemployed populations surrounding the
cities. It is also urgent strategy to address the growing presence
of pathogens and parasites in farm grown fish, shrimps. It is also
a most effective move to deal with the growing shortage of
vegetables, higher food cost to the poor and to prevent food-borne
parasites to young children. We also need to emphasize that there
is no needs to carry out entrepreneurship by paying exploitative
wages to workers. In our system, everyone is important and
everyone benefits for his or her dedication to our cause. |
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