Revolutionizing Vietnamese Ginseng: The Development of Lai Chau Red Ginseng and Its Unique Processing Techniques

Dr. Pham Ha Thanh Tung’s research has led to the development of a new product from Lai Chau ginseng, a plant native to Vietnam. His team used high-pressure liquid chromatography to determine the average content of the main active ingredient MR2 in Lai Chau ginseng samples, resulting in a significantly higher value of 4.24 ± 0.75%. This highlights the unique medicinal properties of Lai Chau ginseng and sets it apart from other Vietnamese ginseng species.

Despite its medicinal benefits, Lai Chau ginseng has traditionally been used in fresh or dried form. However, Dr. Tung’s team aimed to create a more deeply processed product by developing Vietnamese red ginseng processing technology. Through this process, they were able to preserve the valuable pharmacological properties of Lai Chau ginseng 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 during the research process to create an optimal processing procedure that retains 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, consumers gave positive feedback on the taste and effectiveness of the product.

Dr. Pham Ha Thanh Tung’s work continues to contribute to the advancement of Vietnamese ginseng research and production by creating innovative solutions that enhance the medicinal properties of this valuable plant species.