Tiếng Việt
Harvesting process
Thousands of tons of lonely garlic
are harvested only once a year
Raw material area
Dong A Pharmaceutical owns raw material areas in the regions of Sa Pa, Moc Chau… These are areas with cold climates, suitable for cultivation conditions of the Lonely Garlic variety to ferment Black Garlic, with cycles Grows for 6 months (different from garlic used as a regular spice)
Store in cold storage
All fresh garlic after harvest is stored in -3oC cold storage to avoid sprouting and prepare to start a new journey. 
Natural fermentation 
Dong A Diamond Garlic is 100% naturally fermented for more than 2000 hours, under strict temperature, humidity… conditions according to the standards of exclusive technology transferred from Japan. The production process of Dong A Diamond Garlic is carried out in an air-controlled environment by an HVAC (Heating, Ventilation and Air conditioning) system with a HEPA H13 filter that can filter both dust and bacteria, keeping the air clean. The room ensures sterility, stability in temperature and humidity.
Throughout the fermentation process, product quality is continuously monitored and tested by pharmacists and leading experts researching black garlic.
Finished product selection process
Distilling the essence, after fermentation, the finished product is screened according to the following criteria: Active ingredients, appearance, physical appearance and flavor. Only 25% of the finished product is selected for packaging and supply to consumers. use
25%
