Chemical Composition of Rice (Calculated as a % of 100g of Rice)

Vegetables and fruits contain a lot of water, mostly free water, so they evaporate easily. If 5-7% of water is lost, vegetables and fruits will wilt, metabolism will be impaired, and the intensity of hydrolysis and oxidation processes will increase.

Low humidity, high ambient temperature, and strong air circulation speed rapidly increase the evaporation of water from vegetables and fruits.

To limit the above consequences, it is necessary to choose good quality, fully developed vegetables and fruits for storage. Use packaging, sand cover, or use humidity control equipment to limit water evaporation.

1.5.2. Respiratory process

According to the known definition - Respiration is the biological oxidation process of organic substances into simple substances and releasing energy - This is the main form of interaction of vegetables and fruits with the surrounding environment to maintain their life.

The products produced by the respiratory process affect the quality and respiratory intensity of fruits and vegetables.

When fruits and vegetables are stored in an anaerobic environment (low oxygen), the products of anaerobic respiration and fermentation accumulate in the fruit tissue, creating characteristic flavors for some types of ripening such as bananas, oranges, pineapples, apples, pears. For some other types of fruits and vegetables (potatoes, carrots...), the above products are the cause of rotting.

When vegetables and fruits are stored in an environment with enough oxygen (aerobic), the products created are heat, H2O , CO2 , causing the pile of vegetables and fruits to become both hot and anaerobic, and to condense water vapor... causing the pile of vegetables and fruits to spoil faster.

In short, to enhance the aroma of fruits, they need to be stored in an anaerobic environment. In an anaerobic environment, they need to be stored in a cool, airy place.

1.5.3. Germination

During storage, vegetative vegetables continue to develop, moving from the vegetative stage to the

vegetative stage to bud formation stage.

Germination often occurs in seeds, onions, garlic, potatoes, etc.

The commercial quality of sprouted vegetables and fruits will decrease due to loss of nutrients, reduced shelf life, and susceptibility to damage by mold and microorganisms.

To prevent, it should be stored in a place with low temperature (10 – 18 0 C) and suitable ventilation.

1.5.4. Microbial spoilage

During storage, fruits and vegetables can be damaged by microorganisms or diseases, but mainly by microorganisms (mold, yeast, bacteria). When infected with microorganisms, the physiological function of fruits and vegetables is disrupted, cell permeability increases, cell structure and tissue are destroyed, become soft and mushy, cell fluid flows out, and nutrients are destroyed.

In areas where microorganisms invade, the original color of vegetables and fruits disappears and different colors (white, black, yellow, brown, gray) appear, characteristic of each type of pathogenic microorganisms. The original taste of vegetables and fruits disappears, and the smell of alcohol, vinegar, sour, rotten, etc. appears.

Rotting often starts from the weakest parts of fruits and vegetables such as wounds, fruit stems, fruit tips or from ripe fruits...

To limit this, it is necessary to choose the best quality vegetables and fruits before storing them, and combine this with choosing the most suitable preservation method and time to preserve vegetables and fruits such as wrapping them in plastic wrap, keeping them cool, etc.

1.6. Methods of preserving fruits and vegetables

1.6.1. Cold storage method

Cold storage is widely used in many countries to preserve fresh fruits and vegetables for a long time. The freezing temperature of most fruits and vegetables ranges from minus 1 to minus 2.5 0 C, so the storage temperature of fruits and vegetables is usually ≥ 0 0 C.

The maturity level of each type of fruit and vegetable is different, the cold tolerance limit is different, if stored at a temperature lower than the cold tolerance limit, the fruit and vegetable will lose the ability to continue ripening or suffer physiological disorders. Therefore, using the correct storage temperature for each maturity level of each type of fruit and vegetable is very important, especially for fruits and vegetables that can ripen later such as bananas, melons, tomatoes...

In the cold room, vegetables and fruits should not be stacked high. They can be wrapped in a thin layer of polyethylene film that is not too tight to limit water evaporation.

15 cm from the floor, 40 - 50 cm from the wall, 25 - 30 cm from the ceiling, 50 - 60 cm from the aisle to limit the accumulation of gas, steam and temperature of vegetables and fruits.

During storage, fruits and vegetables release CO2 , ethylene, acetaldehyde, and ethyl alcohol. These gases affect the shelf life of fruits and vegetables. These gases need to be removed from the air in the warehouse. They can be cleaned with activated carbon.

1.6.2. Chemical preservation method

Chemicals used for preservation are not very large in quantity, so in many cases, chemical preservation methods are combined with other preservation methods such as freezing, drying... to increase effectiveness.

Commonly used chemicals:

- Use M-1 preparation to prevent sprouting of potatoes.

- Use MH-40 to prevent sprouting in vegetables and fruits.

- Using topsin-M preparation with strong antifungal and anti-plant diseases ability in agriculture is used to preserve bananas and oranges.

- Use Protexan to preserve apples and other non-perishable fruits and vegetables.

Other cold storage conditions...

1.7. Products from vegetables and fruits

Vegetable products are actually forms of vegetable preservation.

1.7.1. Pickled vegetables

Pickled vegetables are popular with many people, they can be eaten directly or used as ingredients to prepare other dishes. Pickled vegetables are very diverse. Vegetables often used for pickling are those with a solid structure and high sugar content such as: mustard greens, cabbage, kohlrabi, radish, eggplant...

When pickling, complex physiological and chemical processes occur, changing the structure, quantity and quality of organic matter in vegetables and fruits. Pickled vegetables and fruits are crunchy, have a sour and salty taste, and a characteristic color and aroma.

The process of pickling vegetables is the process of bacteria fermenting sugar in vegetables to form lactic acid (a-hydropropionic acid) according to the following general equation:

Lactic acid bacteria

C 6 H 12 O 6 2CH 3 CHOHCOOH + 94kj

lactic acid glucose

1.7.2. Dried fruits and vegetables

Dried fruits and vegetables are high economic value products, easy to transport. Compared with fresh fruits and vegetables, dried fruits and vegetables change a lot in chemical composition, lose many vitamins and sensory value.

Drying fruits and vegetables is the process of removing a large amount of water from the product. After drying, due to the low water content of the finished product, the activity of microorganisms, enzymes and insects is inhibited, and biochemical processes are suspended.

In practice, people dry fruits and vegetables to a safe moisture level that ensures that common microorganisms cannot grow. Vegetables are usually dried to 14% moisture, fruits to 18-24%.

Dried fruit and vegetable products such as: cabbage, kohlrabi, radish, jackfruit, banana...

The product can be stored in its existing packaging in clean, sealed, dry and cool conditions. If the product becomes damp, it should be re-dried or consumed immediately.

1.7.3. Canned fruits and vegetables

Canned fruits and vegetables are one of the ways to preserve food, meet the regular needs of consumers, and help reduce cooking work. Canned fruits and vegetables are also an important export item. Countries love Vietnam's tropical fruits with their rich sweet and sour taste, special aroma, and high nutritional value.

Among fruits, pineapple has the highest flavor quality and is processed into the largest proportion of canned foods. Other high-quality vegetables such as mushrooms (button mushrooms, shiitake mushrooms), tomatoes, beans (especially peas), baby cucumbers, and baby corn have been canned for export and are popular in the world market.

2. FOOD, SUGAR, CONFECTIONERY, ALCOHOL, BEER, TEA

2.1. Food, sugar, candy

2.1.1. Food

Food includes rice, wheat flour, corn, potatoes... and rice products such as vermicelli, pho...

The main chemical composition of food is glucid (starch), in addition there are proteins, lipids, some vitamins (B1 , B2 , PP...) and essential minerals (Ca, P, Fe...).

Water	Glucid	Protein	Lipids	Calories
Sticky rice	14.0	74.9	8.2	1.5	355
Jasmine rice	12.8	79.5	5.9	0.9	359
pounded rice	14.0	75.3	7.8	1.9	353
Machine-made rice	14.0	70.2	7.6	1.0	328.8

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• Chemical Composition, Nutritional Value of Brown Rice
• Pre-tax Profit of Bidv Tien Giang in the Period 2011-2015 zt2i3t4l5ee zt2a3gsnon-credit services, joint stock commercial bank zt2a3ge zc2o3n4t5e6n7ts At that time, the Branch had to set aside a provision for credit risks, which reduced the Branch's income. Chart 2.2. Pre-tax profit of BIDV Tien Giang in the period 2011-2015 Unit: Billion VND 140 120 100 80 60 40 20 0 63.3 80.34 89.29 110.08 131.99 2011 2012 2013 2014 2015 Profit before tax (Source: Report on the implementation of the annual business plan of the General Planning Department of BIDV Tien Giang [24]) However, through chart 2.2, it can be seen that BIDV Tien Giang's profit is still increasing continuously, and its operating efficiency is currently leaking. This is a contribution of non-credit services, and this service segment will be increasingly focused on growth by BIDV Tien Giang to ensure the highest profit safety because credit activities have many potential risks. At the same time, focusing on developing non-credit services is consistent with one of the contents of restructuring the financial activities of credit institutions in the project "Restructuring the system of credit institutions in the period 2011-2015" approved by the Prime Minister in Decision No. 254/QD-TTg dated March 1, 2012 [14]: "Gradually shifting the business model of commercial banks towards reducing dependence on credit activities and increasing income from non-credit services". 2.2. Current status of non-credit service development at BIDV Tien Giang. 2.2.1. BIDV Tien Giang has deployed the development of non-credit services in recent times. Along with the development of the Head Office, BIDV Tien Giang's products and services are constantly improved and deployed in a diverse manner to ensure provision for many different customer groups in the area: individual customers, corporate customers, and financial institutions. Typical services are as follows: Payment services, treasury services, guarantee services, card services, trade finance, other services: Western Union, insurance commissions, consulting services, foreign exchange derivatives trading, e-banking services,... 2.2.1.1. Payment services: In accordance with the Prime Minister's Project to promote non-cash payments in Vietnam [15], banks in Tien Giang province have continuously developed payment services to reduce customers' cash usage habits through card services and electronic banking services such as: salary payment through accounts, focusing on developing card acceptance points, developing multi-purpose cards, paying social insurance by transfer, paying bills through banks, etc. Chart 2.3. Net income from payment services in the period 2011-2015 Unit: Million VND 6000 5000 4000 3000 2000 1000 0 3922 4065 4720 5084 5324 2011 2012 2013 2014 2015 Net income from payment services (Source: Report on the implementation of the annual business plan of the General Planning Department of BIDV Tien Giang [24]) Along with the technological development of the entire system, BIDV Tien Giang has a payment system with a fairly stable transaction processing speed, bringing many conveniences to customers. The results of observing chart 2.3 show that the income from payment services that the Branch has achieved has grown over the years but the speed is not high and the products are not outstanding compared to other banks. Domestic payment products such as: Online bill payment, electricity bills, water bills, insurance premiums, cable TV bills, telecommunications fees, airline tickets, etc. bring many conveniences to customers. Regarding international payment, this is an indispensable activity for foreign economic activities, BIDV Tien Giang is providing international payment methods for small enterprises producing agriculture, aquatic food and seafood that have credit relationships with banks in industrial parks in Tien Giang province such as: money transfer, collection, L/C payment. 2.2.1.2. Treasury services: BIDV Tien Giang always focuses on ensuring treasury safety and currency security, always complies with legal regulations, and minimizes risks in operations such as: counting and collecting money from customers, receiving and delivering internal transactions, collecting from the State Bank (SBV) or other credit institutions, receiving ATM funds, bundling money, etc. BIDV Tien Giang's treasury service management department is always fully equipped with modern machinery and equipment such as: money transport vehicles, fire prevention tools, money counters, money detectors, magnifying glasses, etc. to ensure absolute safety in treasury operations, immediately identifying real and fake money and other risks that may affect people and assets of the bank and customers. In addition, implementing regulation 2480/QC dated October 28, 2008 between the State Bank of Tien Giang province and the Provincial Police on coordination in the fight against counterfeit money, in the 3-year review of implementation, BIDV Tien Giang discovered, seized and submitted to the State Bank of Tien Giang province 475 banknotes of various denominations and was commended by the Provincial Police and the State Bank of Tien Giang province [17]. Chart 2.4. Net income from treasury services in the period 2011-2015 Unit: Million VND 350 300 250 200 150 100 50 0 105 122 309 289 279 2011 2012 2013 2014 2015 Net income from treasury services (Source: Report on the implementation of the annual business plan of the General Planning Department of BIDV Tien Giang [24]) However, as shown in Figure 2.4, income from treasury operations is not high and fluctuates. Specifically, in the period 2011-2013, net income increased and increased most sharply in 2013, then in the period 2013-2015, there was a downward trend. This fluctuation is due to the fact that fees collected from treasury services are often very low and can even be waived to attract customers to use other services. 2.2.1.3. Guarantee and trade finance services: BIDV Tien Giang, thanks to the advantages of the province and the favorable location of the Branch, has continuously focused on developing income from guarantee services and trade finance. Chart 2.5. Net income from guarantee and trade finance services in the period 2011-2015 Unit: Million VND 14000 12000 10000 8000 6000 4000 2000 0 5193 5695 2742 3420 8889 3992 11604 12206 5143 5312 2011 2012 2013 2014 2015 Net income from guarantee services Net income from Trade Finance (Source: Report on the implementation of the annual business plan of the General Planning Department of BIDV Tien Giang [24]) Through chart 2.5, we can see that BIDV Tien Giang's income from guarantee services and trade finance has grown over the years. The reason is: Among BIDV Tien Giang's corporate customers, the construction industry is the industry with the highest proportion of customers after the trading industry, this is a group of customers with potential to develop guarantee services. The second group of customers is corporate customers in the fields of agricultural production, livestock and seafood processing with high import and export turnover in the area. are the target of trade finance development. In addition, BIDV Tien Giang also focuses on continuously developing these customer groups to increase revenue for many other products and services in the future. 2.2.1.4. Card and POS services: As a service that BIDV Tien Giang has recently developed strongly, it can be said that this is a very potential market and has the ability to develop even more strongly in the future. Card services with outstanding advantages such as fast payment time, wide payment range, quite safe, effective and suitable for the integration trend and the Project to promote non-cash payments in Vietnam. Cards have become a modern and popular payment tool. BIDV Tien Giang early identified that developing card services is to expand the market to people in society, create capital mobilized from card-opened accounts, contribute to diversifying banking activities, enhance the image of the bank, bring the BIDV Tien Giang brand to people as quickly and easily as possible. BIDV Tien Giang is currently providing card types such as: credit cards (BIDV MasterCard Platinum, BIDV Visa Gold Precious, BIDV Visa Manchester United, BIDV Visa Classic), international debit cards (BIDV Ready Card, BIDV Manu Debit Card), domestic debit cards (BIDV Harmony Card, BIDV eTrans Card, BIDV Moving Card, BIDV-Lingo Co-branded Card, BIDV-Co.opmart Co-branded Card). These cards can be paid via POS/EDC or on the ATM system. In addition, with debit cards, customers can not only withdraw money via ATMs but also perform utilities such as mobile top-up, online payment, money transfer,... through electronic banking services. In order to attract customers with card services, BIDV Tien Giang has continuously increased the installation of ATMs. As of December 31, 2015, BIDV Tien Giang has 23 ATMs combined with 7 ATMs in the same system of BIDV My Tho, so the number of ATMs is quite large, especially in the center of My Tho City, but is not yet fully present in the districts. Basic services on ATMs such as withdrawing money, checking balances, printing short statements,... BIDV ATMs accept cards from banks in the system. Banknetvn and Smartlink, cards branded by international card organizations Union Pay (CUP), VISA, MasterCard and cards of banks in the Asian Payment Network. From here, cardholders can make bill payments for themselves or others at ATMs, by simply entering the subscriber number or customer code, booking code that service providers notify and make bill payments. Chart 2.6. Net income from card services in the period 2011-2015 Unit: Million VND 3500 3000 2500 2000 1500 1000 500 0 687 1023 1547 2267 3104 2011 2012 2013 2014 2015 Net income from card services (Source: Report on the implementation of the annual business plan of the General Planning Department of BIDV Tien Giang [24]) Through chart 2.6, it can be seen that BIDV Tien Giang's card service income is constantly growing because the Branch focuses on developing businesses operating in industrial parks, which are the source of customers for salary payment products, ATMs, BSMS. Specifically, there are companies such as Freeview, Quang Viet, Dai Thanh, which are businesses with a large number of card openings at the Branch, contributing to the increase in card service fees [25]. Table 2.6. Number of ATMs and POS machines in 2015 of some banks in Tien Giang area. Unit: Machine STT Bank name Number of ATMs Cumulative number of ATM cards POS machine 1 BIDV Tien Giang 23 97,095 22 2 BIDV My Tho 7 21,325 0 3 Agribank Tien Giang 29 115,743 77 4 Vietinbank Tien Giang 16 100,052 54 5 Dong A Tien Giang 26 97,536 11 6 Sacombank Tien Giang 24 88,513 27 7 Vietcombank Tien Giang 15 61,607 96 8 Vietinbank - Tay Tien Giang Branch 6 46,042 38 (Source: 2015 Banking Activity Data Report of the General and Internal Control Department of the Provincial State Bank [21]) Through table 2.6, the author finds that the number of ATMs of BIDV Tien Giang is not much, ranking fourth after Agribank Tien Giang, Dong A Tien Giang, Sacombank Tien Giang. The number of POS machines of BIDV Tien Giang is very small, only higher than Dong A Tien Giang and BIDV My Tho in the initial stages of merging the BIDV system. Besides, BIDV Tien Giang has a high number of cards increasing over the years (table 2.7) but the cumulative number of cards issued up to December 31, 2015 is still relatively low compared to Agribank, Vietcombank, Dong A (table 2.6). div.maincontent .content_head3 { color: black; font-family:"Times New Roman", serif; font-style: normal; font-weight: bold; text-decoration: none; font-size: 14pt; } div.maincontent .p { color: black; font-family:"Times New Roman", serif; font-style: normal; font-weight: normal; text-decoration: none; font-size: 14pt; margin:0pt; } div.maincontent p { color: black; font-family:"Times New Roman", serif; font-style: normal; font-weight: normal; text-decoration: none; font-size: 14pt; margin:0pt; } div.maincontent .s1 { color: black; font-family:"Courier New", monospace; font-style: normal; font-weight: normal; text-decoration: none; font-size: 14pt; } div.maincontent .s2 { color: black; font-family:"Times New Roman", serif; font-style: italic; font-weight: normal; 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Rice name

Table 2.3 Chemical composition of rice (Calculated as % in 100g of rice)

Flour

Water	Glucid	Protein	Lipids	Calories
Type I	14.0	72.9	11.0	1.1	354
Type II	14.0	71.3	11.5	1.4	353

Table 2.4 Chemical composition of wheat flour and noodles (Calculated as a percentage in 100g of wheat flour)

* Food quality indicators are shown.

- Freshness: color, flavor characteristic of each type of food. Fresh food often has bright color, normal flavor, and characteristic aroma.

- Moisture content: food with the lowest moisture content is better, high moisture content is not beneficial for preservation.

- Impurities: good food does not contain impurities such as: soil, gravel, weevils, rat droppings, cockroach droppings...

- Weight and capacity: the same type of food with the same capacity, the higher the weight, the better the food. Good food has firm, plump grains and few broken grains.

When choosing food, it is necessary to rely on all four criteria above to evaluate and choose accurately.

2.1.2. Road

Sugar includes many types and is mainly processed from sugarcane (containing 10 - 17% sugar) and sugar beet (containing 17 - 20% sugar), the main chemical component of all types of sugar is sucrose.

Sugarcane is grown in many tropical and subtropical regions such as: India, Indonesia, Vietnam, Southern China, Cuba... Sugar beets prefer temperate and cold climates such as: France, Belgium, Netherlands, Germany, Russia...

In our country, sugar is only produced from sugarcane. Sugarcane is grown mainly in the following regions: the lower reaches of the Red River, Day River, Thao River, Da River, Lo River, Lam River...

In food processing, it is used as a spice to give dishes a sweet taste and attractive color such as: cooking sweet soup, stewing fish, stewing shrimp, stewing meat... In addition, sugar is also used as an important ingredient for the confectionery, milk, canned food, and beverage industries.

There are many types of sugar: refined export sugar, granulated sugar, granulated sugar,

brown sugar. Each type of sugar is used depending on the purpose of the dish.

2.1.3. Cake

Cakes are sweet technological foods made from a large amount of starch, sugar and other ingredients depending on the specific characteristics of each type of cake such as: fruit powder, butter, solution, sugar, milk, flavorings, colorants, leavening agents...

The main chemical composition of most types of cakes is starch, sugar and some other ingredients such as lipids, proteins, minerals, food acids... this ratio varies between types of cakes.

Quality should be based on color, taste, consistency, shelf life, packaging, etc.

2.1.4. Methods of preserving food, sugar, and confectionery

The three types of food above all have the ability to absorb moisture and dust well. Therefore, the best preservation method is to put them in clean, dry packaging with no strange smell such as: PE (polyethylene) plastic bags, cloth bags lined with moisture-proof paper, sealed plastic buckets... Do not store them together with foods with strong smells such as: fish sauce, ripe fruits, seafood...

The warehouse must be clean, stacked away from the walls and floor according to proper storage techniques.

2.2. Wine, beer, tea

2.2.1. Alcohol

Wine is a beverage containing ethyl alcohol (C2H5OH ) . In addition to being consumed directly, white wine is also used to mix medicinal wines, sweet wines, as a solvent to dissolve many aromatic substances in food processing, to make vinegar and is used in other industries such as pharmaceuticals.

There are two main types of alcohol products in the market today: liqueurs and spirits.

white.

2.2.1.1. White wine

The main chemical components of alcohol are ethyl alcohol and small amounts of substances such as glycerin, esters, organic acids, aldehydes, and fusel oils.

The method to produce alcohol is mainly fermentation from the following ingredients:

- Contains starch such as (rice, corn, potatoes, cassava)

- Sugary ingredients (molasses, fruit)

- Raw materials containing cellulose General fermentation equation:

C 6 H 12 O 6 ! CH 3 COCOOH ! C 2 H 5 OH + CO 2 + Q (kj)

Quality requirements of white wine

- State: colorless, transparent liquid

- Taste: characteristic taste, no strange smell

- Ethyl alcohol content (by volume percentage) is the most important indicator to evaluate wine quality. High or low alcohol content indicates whether the wine is strong or weak.

2.2.1.2. Liqueur

Liqueurs are alcoholic beverages produced from fruit extracts through fermentation or blending.

Fermented liqueurs (wines) are produced from fruit extracts such as grapes, apricots, pineapples... then fermented. In addition to the main ingredient of ethyl alcohol produced during the fermentation process, there are also other substances such as: organic acids, nitrogen compounds, pectin, sugar, vitamins A, B, C and minerals. Although these substances have small amounts, they play a very important role in the quality of wine.

In terms of color, there are two types of wine: red wine and white wine. The longer the wine is stored, the darker the color. The alcohol concentration of naturally fermented wine is usually 9-100 ( by volume).

Champagne is also a type of wine produced as above, but then sugar is added and yeast is inoculated to ferment in the bottle, resulting in a wine with a higher alcohol content than regular wine (12 - 15 0 ) and has gas (due to CO2 bubbles ); or ethyl alcohol and CO2 gas can be added to regular wine - that is the process of bottling.

Blended liqueurs are also produced from fruit extracts but are mixed with food alcohol (which increases the alcohol concentration from 40 - 50 0 ) and other additives such as sugar, citric acid, aromatic esters and food coloring. Depending on the "brand" of wine, the alcohol content and the ratio of additives are different such as lemon wine, orange wine, coffee wine.

In terms of sensory, mixed liqueur is a transparent liquid, without foreign impurities. It has a color and flavor characteristic of each type of liquor.

2.2.1.3. Packaging and storage

Wine is bottled according to the type. The container and bottle must be clean, strong, durable, free of strange odors, dry and protected from evaporation.

Store in a cool, dry place, away from direct sunlight. Can be stored at normal temperature, but it is best to keep the temperature between 120C – 180C .

2.2.2. Beer

Beer is a very popular beverage. It has an ethyl alcohol content (3-50 % ), and also contains nutrients such as sugar, protein, tannins... so drinking beer in moderation can both quench thirst and improve health.

Raw materials for beer production include: water, hops, malt (germinated barley) and ingredients used to partially replace malt: good rice, sugar... and yeast strains to ferment beer.

The quality requirements of beer must ensure the following requirements: The state is a clear liquid, fragrant with barley, no sour or musty smell, rich in taste, clearly expressing the taste of hairy hops (mildly bitter and no sour taste). When pouring, there must be a lot of white, transparent foam.