Lai Chau Ginseng: A New Breakthrough in Vietnamese Red Ginseng Processing Technology

Dr. Pham Ha Thanh Tung, the Director of the Vietnam Ginseng and Medicinal Materials Research Institute, has conducted research on Lai Chau ginseng, a Vietnamese ginseng species discovered in 2013. His team used high-pressure liquid chromatography to determine the average content of the main active ingredient MR2 in Lai Chau ginseng samples, which exceeded current regulations set by the Vietnamese Pharmacopoeia.

Lai Chau ginseng is typically used in fresh or dried form, but there have been no deeply processed products available until now. Dr. Tung’s team aimed to address this by developing Vietnamese red ginseng processing technology. By processing Lai Chau ginseng into red ginseng, they were able to preserve its valuable pharmacological properties while enhancing its biological effects, similar to Korean red ginseng.

The processing of Lai Chau red ginseng involved unique transformations in the active ingredients, resulting in improved benefits and a reduction in bitterness. Dr. Tung overcame challenges in the research process to create an optimal processing procedure that retains the active ingredient MR2 while reducing bitterness.

The technology for processing Lai Chau Red Ginseng has been successfully applied and commercialized, with products available on the market. At a recent festival, the product received positive feedback from consumers for its taste and effectiveness. Dr. Pham Ha Thanh Tung’s work continues to contribute to the advancement of Vietnamese ginseng research and production.

In conclusion, Dr. Tung’s research on Lai Chau ginseng has led to the development of a new type of processed red ginseng that is more effective biologically than fresh or dried forms. The unique transformations in the active ingredients have resulted in improved benefits and reduced bitterness, making it easier for consumers to use effectively.

His research team used high-pressure liquid chromatography (HPLC) techniques to determine the average content of MR2 in Lai Chau ginseng samples collected from Sin Ho garden during five years harvesting period.

Lai Chau Gin