/ Vacuum drying /
Vacuum drying is to place fresh foods in a vacuum fresh environment. By using lower boiling point features, evaporate water contained in fresh foods with a lower temperature, so that foods can retain the original nutrition, flavor and appearance.
Through ways of cookery, in addition to maintain the original flavor beyond, you can also provide products with special taste of different national flavors. Fresh foods distribution will be more diverse.

/ Drying processes of agricultural products /
harvest → frozen → dipping → drying → packing

/ The advantages of vacuum drying /
Extension of fresh product life-cycle (extend 1 month to 1 year).
Process many raw materials (fruits, vegetables, mushrooms, fish, etc.).
Diversification of sales channels.
Mature advantage.
Lower processing costs.