Bai Lam, also known as the olive fruit, is a nutrient-rich fruit that stands out for its high calcium content. According to analysis, every 100 grams of pulp contains 204 mg of calcium, 15 mg of vitamin C, 0.77 grams of protein, and 6.55 grams of fat. The fruits of *Passiflora edulis* are not only delicious but also have medicinal benefits, such as cooling the body, quenching thirst, aiding digestion, relieving sore throats, reducing diarrhea, detoxifying the system, and promoting bone development. Chewing the juice from the fruit can help neutralize scorpion venom, while the juice from the green leaves can be used to wash sore areas.
Studies have shown that foods made from olives or olive oil offer heart-protective benefits. Beyond being eaten fresh, Bai Lam can be processed into various types of candied fruits, making it a popular choice for snacks and traditional desserts. In recent years, olive juice has gained popularity as a refreshing and healthy beverage. With rising living standards, there's an increasing demand for olive fruits and their processed products, yet supply remains limited, creating a growing market opportunity.
However, Bai Lam is delicate and prone to shrinking during storage. It should be kept away from drying conditions and protected from high temperatures and humidity. Maintaining proper temperature and humidity is crucial for both storage and transportation. Traditionally, post-harvest packaging involves using wooden barrels or bamboo crates, lined with linen or bamboo mats. The fruits are then placed inside, covered with more bamboo or banana leaves, and sealed tightly. When stored correctly, fresh Bai Lam can retain its color, shape, and flavor for up to 3 to 4 months, with the flesh becoming even crisper and more flavorful over time.
For long-term storage, ceramic jars are often used, with a layer of bamboo or fresh olive leaves at the bottom. The fruits are carefully arranged, covered with additional leaves, and sealed. It’s recommended to check the contents every 7 to 10 days, removing any spoiled fruits to prevent spoilage. During transportation, the fruit is vulnerable to damage from shocks and rough handling. Therefore, it's essential to ensure smooth, cool, and sheltered conditions to minimize losses and maintain quality.
Dried Fruits
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