Internship report

Internship Report
Aloe vera- Production and Quality Control
20th
August, 2014
VIETNAM NATIONAL UNIVERSITY – HO CHI MINH CITY
INTERNATIONAL UNIVERSITY
School of Biotechnology
Company: GC Company, Dong Nai
Advisor: Dr. Đặng Quốc Tuấn
Supervisor: Trần Quốc Toản
Student’s name: Lê Thanh Hà
Student’s ID: BTFTIU11026
Finish date: 02- 08- 2014

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Acknowledgement
First I would like to thank Dr. Đăng Quốc Tuấn, my advisor at International University, for helping and
sharing many helpful ideas to my internship report.
I also would like to thank Mr. Trần Quốc Toản, my advisor at GC Company, for giving me the
opportunity to do this internship. For me it was a unique experience to be in GC and to study an
interesting plant product. It also helped me recognize my strengths, my favorites and from that, I can
have a better orientation of my future career.
Furthermore, I want to thank all the people that worked in GC factory. With their openness and
patience, they created an enjoyable working environment.
At last I would like to thank my Food technology friends, with whom I shared, exchanged and solved
many ideas and problems. We experienced great things together, found the solutions and overcame
everything together.

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Contents
Acknowledgement………………………………………………………………………...1
Summary…………………………………………………………………………..............3
1. Introduction…………………………………………………………………...........4
2. Description of the internship……………………………………………….............5
2.1. General information about aloe vera plant species…………………………5
2.2. Introduction of GC Company………………………………………………6
2.3. Internship activities………………………………………………………..18
2.3.1. Production lines………………………………………………………..19
2.3.1.1. Receiving and washing………………………………………...19
2.3.1.2. Peeling and cubing……………………………………………..20
2.3.1.3. Cooking………………………………………………………...24
2.3.1.4. Seaming………………………………………………………...25
2.3.1.5. Pasteurization…………………………………………………..27
2.3.1.6. Final product checking………………………………………....27
2.3.1.7. Crating and storing……………………………………………..28
2.3.2. Quality control………………………………………………………...28
2.3.2.1. Receiving and washing………………………………………...28
2.3.2.2. Peeling and cubing……………………………………………..28
2.3.2.3. Cooking………………………………………………………...30
2.3.2.4. Seaming………………………………………………………...30
2.3.2.5. Pasteurization…………………………………………………..30
2.3.2.6. Final product checking…………………………………………31
2.3.3. Strengths of GC Company…………………………………………….31
2.3.4. Weaknesses and solutions/ improvements…………………………….31
3. Personal thinkings about the internship…………………………………………..33
4. Conclusion………………………………………………………………………..35
5. References………………………………………………………………………...36
6. Evaluation of IU’s advisor………………………………………………………..37

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Summary
It was a great opportunity for me to do a two month internship at GC Company in Trang Bom, Đong
Nai. The internship was concentrated on aloe vera, a plant species which is grown on a large scale in
Vietnam. At the beginning of the internship, I had set several learning goals regarding the improvement
of knowledge and skills on aloe vera.
During my stay, several activities have contributed to achieve number of goals. I participated in every
step of production line to have direct experiences. The objective of these activities is to learn how to
treat raw aloe vera, from the farm to the product.
I also practiced in quality control at every step in production lines. The main prupose is to learn about
factors affect the quality of aloe as well as how to control these factors.
Lastly, this was a great chance for me to see how different the practice and the theory are. I realized
that in realistical situation, any thing can happen and make us in troubles. Learning how to find
solutions and deal with troubles is also a new experience for me.
In conclusion, the internship was a useful experience. I have found out what my strenths and
weaknesses are; I gained new knowledges and skills and met many new people. This internship has
given me new insights and motivation to persue a career in food technology field and I also achieved
many of my learning goals.

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1.Introduction
This report is a short description of my two month internship carried out at GC Company in Đong Nai
province. The work was concentrated on aloe vera and its products. At the beginning of the internship,
I formulated several learning goals which I wanted to achieve:
▪ to understand the functioning and working conditions of a food company.
▪ to see what it is like to work in a real factory.
▪ to see if this kind of work is a possibility for my future career.
▪ to gain new knowledges and skills.
▪ to get experience in working with many new people coming from different regions.
▪ to enhance my communication skills.
This internship report contains my activities that have contributed to achieve number of my stated
goals. In the following parts, a description of the organization of GC Company and the activities is
given. After that, a reflection on the internship and the achieved learing goals during the internship are
described. Finally, I give a conclusion on the internship experience according to my learning goals.

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2.Description of the internship
2.1. General information about aloe vera plant species
From ancient times, people already known how to use aloe as a “herbal medicine” to treat their
diseases and maintain their beauty. From 17th
century, aloe was exported to America by Spanish and
then exported to Europe. In 1720, aloe was described by Cart Von Linne and the name “Aloe Vera
Linne” became a sciencetific name until today. In 1820, aloe vera was officially recognized in America
dictionary. From 20th
century, this plant was first grown in Vietnam by French, mostly in Phan Rang
and Phan Thiet until after Second World War. Since aloe was not able to be exported to Europe
anymore at this time, it became a wild plant species in Ninh Thuan and Binh Thuan. However, in
recent years, aloe is started to be grown again for exporting.
Similar to cactus, aloe is a drought tolerant plant. Its leaf has sheath form, moisture, grown close to
each other and has thornes on two sides. A leaf can be 30 to 60cm, but sometimes it can reach to
100cm. The structure of a leaf consists of three layers:
(a) A green thick peel on the outside.
(b) A second layer of cells lying above trasportation vasculars, containing yellow waxy
substances with a high concentration of aloein and similar anthraquinone.
(c) The innest layer is a transparent fleshy part containing Aloe vera gel.
Figure 1. Aloe vera leaf

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2.2. Introduction of GC Company
GC Food Company formerly known as agribusiness base at Bien Hoa, Dong Nai was established in
2007. In 2011, with the establishment of factories in Giang Dien Industrial Zone, it has been renamed
to GC Food Company, operating under a certificate of business registration and tax registration
number: 3602503768 by Department of Planning and Investment of Dong Nai province.
With the development of more than 30 hecta of aloe vera materials in South Central and 3000m2 plant
at Giang Dien Industrial Zone, GC Company is currently a supplier of aloe vera products for many
companies such as: Vinamilk, Rita, Fesdy… in Vietnam.
In addition, in 2013, GC also promoted to export to Japan, South Korea, Singapore and Hong Kong for
aloe vera and peppers products.
GC Company develops the cultivation of agricultural green- clean- fresh for the production and supply
high quality raw materials for business producing food in Vietnam and exporting. Through agricultural
products produced in GC, GC is now becoming a trusted partner to provide safe and healthy products
along with many others companies.
Through their proper work, GC will reduce the chance of selling contaminated food which is harmful
to consumer’s health and contribute to improve quality of life.
2.2.1. Certificates
In order to ensure the quality and safety of products, GC has specially cared about building a planting-
producing system according to HACCP and ISO 22000:2005. The inlets are controlled according to
safe agricultual products VietGAP. Up to now, GC Company has achieved several certificates:
a
b
c
a
b
c
Figure 2. Structure of an aloe leaf

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 ISO 22000:2005 provided by BSI England.
 SGS testing
 Technical centre for standard of quality measurement 3
 Analysis and testing service center in HCM city
 VSATTP certificate provided by Dong Nai province

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Figure 4. Microbial- checking result of aloe vera products provided by Technical centre for
standard of quality measurement 3
Figure 3. Certificates of GC provided by VSATTP- Dog nai and by BSI England

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2.2.2. Human resource
Totally, nearly 300 employees involved in GC Company, including expert counsellors from Japan,
food engineers, specialists, officers, workers and farmers. Among them, number of employees
graduated from university and colledge is high. Many of them have experiences working in large food
companies in Vietnam.

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2.2.3. The organization of GC Company
2.2.4. Main products
GC Company produces many types of products from peppers, aloe, coffee, coconuts… However, in
this report, I mainly focus on aloe vera products. The products I would like to mention are 10kg aloe
bags (mainly) and aloe drink in plastic cups (minor).
Here are main products produced at GC:

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2.2.4.1. Aloe vera products
Aloe vera juice
Product code: GC Food AV-03
Size: 0.4x0.4; 0.6x0.6; 10x10mmm or depends on
requirements of customers.
Color: natural white
Smell: natural aloe vera smell
Taste: sweet.
Components: aloe vera, sugar.
Packaging: in plastic bags 10kg.
Expiry date: 1 year from date of manufacture
Fresh aloe vera leaves
Length: 40- 60cm
Width: 5-8cm.
Thickness: 1.5-3cm.
Color: green or slight yellow
Age of aloe: 3-5 years old.
Aloe vera cubes
Colour: natural white.
Flavor: natural aloe taste and smell.
pH: 3-4
Packaging: in plastic bags 1kg or 10kg
Expiry date: 6 months from date of manufacture

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2.2.4.2. Coconut products
Aloe vera juice
Taste: sweet.
Components: aloe vera, sugar water and fruit flavour.
Packaging: in plastic cups 100g, 200g or 450g
Expiry date: 6 months from date of manufacture
Fresh coconuts
Product code: GC Food- CCN- 01
Color: slight green and slight yellow
Weight: 0.7kg- 1.5kg
Status: peel intact.
Packaging: 9 coconuts in one crate.
Peeled fresh coconuts
Color: white
Weight: 0.7kg- 1.5kg
Status: peeled.

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Coconut jellies
Size: cubes 0.5x0.5; 0.7x0.7 or 10x10mm
pH: 3.2- 3.8
Color: white
Packaging: in vacuum bags (10- 20- 30kg)
Coconut jellies in syrup
Size: cubes 0.5x0.5; 0.7x0.7 or 10x10mm
Components: coconut jellies/ sugar water: 80:20, 60:40,
50:50… or depends on requirements of customers
Packaging: in vacuum bags (10- 20- 30kg)
Coconut milk
Color: natural milky color.
Flavor: light sweet and not sour, natural coconut flavor.
Fat content: 28- 33%
Components: syrup, coconuts, emulsifier, sodium hyrogen.
Packaging: in bags (0.5kg or 5kg) or depends on

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2.2.4.3. Chili products
Copra
Color: natural white color.
Brix: 100
Packaging: in bags (1kg or 5kg) or depends on requirements
of customers.
Fresh chilies- big ones
Product code: GC Food- CL- 01
Color: natural red.
Size: two types: 6-8cm or 9-12cm
Flavor: hot and piquant
Status: with or without stem
Packaging: in bags (5kg or 7kg)
Fresh chilies- small ones
Color: natural red.
Size: two types: 2-4cm or 3-5cm
Flavor: hot and super piquant
Status: with or without stem

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Frozen chilies
Color: natural red.
SIZE: 3-10cm.
Flavor: hot and piquant.
Moisture content: 60- 80%
Status: with or without stem, frozen, no chemicals and color
pigments.
Expiry date: 12 months from date of manufacture. Preserve at
-180
C.
Dried chilies (big ones)
Color: natural red.
SIZE: 6-8cm.
Moisture content: less than 12%
Impurities: less than 0.1%
Status: no stems intact.
Packaging: in 10kg bags.

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Dried chilies (small ones)
Color: natural red.
SIZE: 2-5cm.
Status: no stems intact.
Packaging: in 10kg bags.
Chili powder
Color: natural red.
Status: dried chili powder
Packaging: in bags (20- 50kg) or depends on customer’s
requirements.

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2.2.4.4. Others
Figure 5. Other products: (1) Dried spinaches; (2) Dried carrots; (3) Shiitake
mushrooms; (4) Dried garlic; (5) Dried scallions
1 2 3
4 5

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2.3. Internship activities
2.3.1. The production line
Inlet
Cl2 tank
(first tank)
Washing
machine
Heading &
tailing (2nd
tank)
Peeling
Wash First check
Wash, second
check
Last check
Cooling
Crating
Storage
Wash
Cubing
Soaking
<2hrs
Blanching Drying
Packaging
Seaming
Sterilizing
Product

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WATER
TANK
INLET SLIDEW
AY
CHLORINE
TANKALOE
BRUSHING
MACHINE
WATER
FLOW
STORAGE
TANK
2.3.1.1. Receiving and washing
2.3.1.1.1. Regulations for employees
All employees are required to wear boots, plastic gloves, hoods and caprons to protect them from
getting wet, dirty and hurt. Whenever they need to go out of working areas or to toilet, taking off all of
above acessories is a must. They are not allowed to wear jewelries such as: watches, bracelets, rings,
etc. either.
2.3.1.1.2. Process
Aloes are grown in Ninh Thuan farm and transfered to the factory. The total yield per one day is about
30 tons. The yield can be fluctuated in range of 28 to 33 tons. These amounts of aloes are divided into
three times of transfering (10 tons for each time).
Figure 6. Receiving and washing process

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First of all, aloes are run into a 6m3
chlorine tank from the truck through a spout. Chlorine
concentration in this tank is ensured to be between 50- 100 ppm. After 5 to 7 minutes soaked in
chlorine solution, aloe’s surfaces are antiseptic.
After being antiseptic, aloes are washed and brushed with water to remove chlorine. A brushing
machine with two lines of brushes (above and below) using circle motions allows brushing two
surfaces of aloe leaf and make sure the leaf is free from sands, dirts or any particles sticking on the
surface. This machine uses circulatory water flow with up and down directions for cleaning.
Next is “heading and tailing” step. A 3.5m3
water tank is ready to store all aloes going through the
cleaning machine. Water in this tank is replaced every 4 hours. Every aloe leaf is cut off its foot and
top. Besides, any cracks, rotten or stamed parts are also removed. The purpose is to avoid sand or small
strange particles stucked inside the leaf. All eliminated parts are thrown in a basket to be crushed once
the basket is full. All remained parts are put in a plastic container and transferred into peeling room
through a door with plastic curtains.
2.3.1.2. Peeling and cubing
2.3.1.2.1. Regulations for employees
All employees are required to wear boots, plastic gloves, hoods, capons and masks. Their hair must be
tied high and hide under the hood. Any hair ticked out is not allowed. Before starting their jobs, they
are asked to wash their gloves with shampoos. An air tape with high pressure is used to blow away any
things laid on their clothes. Moreover, a roller with sticky surface is used to roll on all over their
clothes, hoods… to remove any dust, hair or any small particles. Finally, all workers have to step in a
small chlorine pool to clean their boots before they go into working room through a plastic curtain.
Figure 7. Dressing regulations for
workers

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2.3.1.2.2. Process
2.3.1.2.2.1. Peeling
Totally, there are four lines with five or six workers at each line. Generally, it takes a worker four to
five seconds with four stabs of a slicer to peel an aloe. It is obligate for a peel to be thinner than 4mm.
The best performance is in range of 3- 3.5mm per peel. Explaining for this, if the peel is thicker than
4mm, the lost value would be high. If the peel is too thin, the aloe is not clean and there is still peel on
it. Any left- peel can cause tingle feeling for anyone in contact with because of latex. On convex side,
starts from the root, three stabs are carried out in order: first thorn line, middle line and second thorn
line. On concave side, starts from the top, just one stab is needed to pull all the peel out.
After being peeled, aloes are put in a tank to be washed. These tanks can contain 80- 100kg of aloes.
There are two layers in this tank. A filter frame placed inside allows water and extraneous matters to be
washed out.
2.3.1.2.2.2. First check
All aloes are put on a light- table (a table with a light under) for the first check. In this step, all strange
particles remained such as: peels, sands… are removed. Besides, any stammed or pests traces appeared
on the aloe are also eliminated.
A second wash is conducted. All washing tanks used have the same design with two layers and a filter
frame inside. Water tapes are also similar. The taps are covered with 200 mesh (200 holes per 2.54cm)
filter pockets in order to prevent dregs, dusts,… from flowing in.
Figure 8. Light- table used in factory Figure 9. 200 mesh filter pocket used
in factory

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2.3.1.2.2.3. Second check
Second check is a removal of sand, dust or pest traces (if any) one more time. A light- table is also
used in this step. But the main function of this step is to classify aloes based on their thickness and
thinness. This means workers divide aloes into two different groups: thick aloes and thin aloes. Thick
aloes have about 10mm of thickness. Usually, thick aloes are root parts and thin aloes are top parts.
After dividing, thick aloes are sent to slicing step. Meanwhile, thin aloes are washed again and
prepared to be cubed.
Thick aloes are put on small conveyor belt. Next, a slicing equipment is used to slice all thick aloes into
thinner slices (6.8- 7mm slices). 6.8mm is considered to be the maximum thickness for an aloe,
meaning the thickness of one aloe piece must be below 6.8mm. These slices are washed before going
through cubing step.
2.3.1.2.2.4. Cubing
There are two types of cutting machine used in this company: the old ones and the new ones (this new
machine is still in experienced time). The following table is a comparison between the old and the new
machines.
Old cubing machine New cubing machine
1. Require 3 workers to take- over. Require 1 worker to take- over
2. Chopping- boards and knives required No chooping- boards and knives
required
3. Longer conveyor belt Shorter conveyor belt
4. Knives use circle movements to cut Knives use vertical movements to cut
5. Two stabs required One stab required
6. No water contact during cutting Water contact
7. More viscous products Less viscous products
8. Less productivity (300kg per day) More productivity (700- 800kg per day)
Table 1. Comparison between old and new cubing machine
 Chopping- board: has a special design. The face upon is made of many small squares.the
area of each square depends on what kind of cubes we want. There are two types of

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STORAGE
TANK
CHOPPING
-BOARD
FACE UPON FACE BELOW
EMPTY
CHOPPING-BOARD
WITH ALOE
cubes: 0.6x0.6 and 10x10 cubes. Another type of cube is 0.4x0.4; but these cubes are
made using grinding equipment. The other side of the chopping- board has an inox frame
on it. The purpose of using an inox frame is to stabilize the chopping- board, avoide
getting bend and rust as well.
Worker 1 and 3 put aloe on the chopping- board. The chopping- board is put straight along the
conveyor A. The first cubing machine cuts aloe along the length. An adjusting rod is designed to
change the direction of the chopping- board. The second cubing machine cuts aloe along the width to
make a cube. At the end of the conveyor, worker 2 uses a knife to push all aloes down to a storage tank
below and put the empty chopping- board on the conveyor B. Conveyor B brings the chopping- board
to worker 3 again. And the process continues like that.
Figure 10. Old cubing machine
1
3
2
A
B

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ALOE
ALOE
STORAGE
TANK
WATER TAPE
After having the cubes, all cubes are transferred into a 300kg tank to be washed before going to
cooking step. This washing step is called viscosity separation and it takes a moment to do. Based on
eye sensory of Quality control staff and workers, the cubes are washed until they have their
transparentness and clearliness. The viscous is mostly removed and the cubes are separated instead of
sticked together making clumps.
2.3.1.3. Cooking
Before cooking step, all aloe cubes must to be soaked in Calcium liquid (0.02%) from half an hour to
less than two hours in order to increase toughness.
The whole process is described below:
Figure 11. New cubing machine

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EMPTY BUSKETS
12345
CALCIUM TANK
VALVE
WATER
STORAGE
TANK
STEAM TAPE
WATER TAPE
BLANCHING TANK
MONITOR CONTROL
ALOE
PLASTIC
BAG
ELECTRICAL WEIGHT
10.1
SUGAR
WATER
TAPE
CONVEYOR BELT
DRAINING SHELVES
Totally, five 400kg Calcium tanks are used. Each tank contains 50% aloe and 50% water. Ususally, 14
or 15 buckets of aloe are enough. Then the valve is opened and all aloe and water are streamed down
into an inox bucket (about 2/3 bucket). After 10 seconds of waiting for water comes out, these buckets
are put into a long blanching tank. The temperature in this tank must be assure at 93 to 1000
C and the
whole time for a bucket to go from the start side to the end side is 7 to 8 minutes. About 5 workers
stand by side the tank to stir each bucket. Water is heated using steam and replaced every hour. They
also add acid citric (0.01- 0.02%) into the water to control pH (3.8- 4.8) and kill microorganisms.
After being picked up from the blanching tank, all aloe buckets are put on a draining shelf in about 60
to 90 seconds to drain. Next, a container with a funnel shape is used to pour aloe into a plastic bag. An
electrical weight is used to weight the exact amount of aloe and sugar water needed. The percent of
aloe in one bag takes 65% and sugar water takes 35%. The total mass of one final plastic bag is around
10kg. The next step is seaming.
2.3.1.4. Seaming
There are two types of seaming machines, one is used for plastic bags and one is used for plastic cups.
For plastic bag seaming, the required time to seam is 2 to 4 seconds, and then keeps for 6 to 8 seconds
for the seam cooled down. Before seaming, each bag is fold at the top in order to push out all of the air.
For this seaming equipment, time is the most important factor affect the quality of the seam.
Figure 12. Cooking process

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CUPS IN ALOE
SUGAR WATER
CUTTING MACHINE
SEAMING MACHINE
For plastic cups, up to now, GC Company has two types of plastic cups producs: big cups (480gr) and
small cups (100gr and 200gr). The equipment used for plastic cups seaming is semi- automatic
equipment. Seaming temperature for big cups is 2000
C and 1800
C for small cups. The productivity is
3500 cups per hour and 1000 cups per hour for small cups and big cups products, respectively. Unlike
plastic bag seaming equipment, controlling temperature is the most crucial thing for plastic cups
equipment.
Figure 13. Seaming machine for plastic cup products
Figure 14. Seaming machine for plastic bag products

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2.3.1.5. Pasteurization
For plastic bag products, all bags are soaked in a hot tank for 15 minutes. The temperature is assured to
be between 950
and 1000
C. For plastic cup products, the pasteurization temperature is from 850
to 900
C
in 15 minutes. The pasteurization water is replaced once a day. After pasteurization, all products are
allowed to cool down in cold water from one to one and a half hour. This cold water is pumped
continuously and the waste water is pumped back and reused in step 1: receiving and washing step.
2.3.1.6. Final product checking
Light- tables are used in this step. Before starting their works, workers must clean their tables with
alcohol to assure the cleanliness. Besides, while doing their jobs, whenever they feel the table is not
clean enough, cleaning with alcohol is a must. Every bag is put on the table. First, the seam is checked
whether it is good or leaked. Next, on each side of the bag, workers have to check 12 points and
carefully see whether any strange particles remained. If anything strange detected, even it is extremely
small, it must be pushed to one corner. Then, this bag will be seamed again, right at the corner contains
strange particles and this strange thing will be taken out. One notice is, if the strange thing is insects,
strong pushing or squeezing is not allowed to avoid the crushing of the insects. Instead, workers ought
to carefully and slightly slide it to the corner and then take out.After ensure there is nothing strange in
the products anymore, each bag is sticked with a lot. A lot contains number of cooking batches and
number of checking table.
For plastic cup products, the process is the same but easier. First is seam checking. However, if any
strange particles detected, this cup will be immediately discarded.
Figure 15. Final checking step

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2.3.1.7. Crating and storing
The final step in production line is crating and storing. After the final check, each bag is put into a
carton box and stored. All boxes are piled up on a pallet. The piling regulation is 11 layers on one
pallet and 8 boxes on one layer. After all, stamps are sticked on each box and all products are stored,
waiting for the day of selling.
2.3.2. Quality Control (QC)
2.3.2.1. Receiving and washing
2.3.2.1.1. Check the aloe inlet.
When an aloe truck arrives, the QC staff will take 3 to 5% of aloe on that truck randomly for
weighting. There are 3 types of aloe leaf. First type is also the best one, each leaf weight about 350g
and the quality is excellent, which means more than 80% of the leaf can be used. The second type is
good, weight about 250g; the discarded parts are less than 20%, the parts ruined by pests are less than
2% and the stamped parts are less than 5%. The third type whose weight is smaller than 250g is not
accepted at GC.
Next, the truck is checked. QC staff needs to check truck’s clealiness and to know who this truck
belongs to. Safety is also an important factor needed to be checked. QC staff must take a look around to
see whether this truck has any signs of accident which can effect to aloe or not. The last point is QC
staff has to make sure that the truck only transports aloe but nothing else.
Lastly, when workers run the leaves down into chlorine tank, QC employee must look over to make
sure all manipulations of workers are correct. Otherwise, some careless workers may break or stamp
the leaves.
2.3.2.1.2. Check the chlorine tank
The chlorine concentration in the tank has to be between 50 and 100ppm. Every hour, a QC staff comes
and checks chlorine concentration using a litmus paper. She dips the litmus paper into the tank at 3
positions: the top, the middle and the end position of the tank. If the color of litmus paper is slighter
than standard color, chlorine needs to be added.
2.3.2.1.3. Heading and tailing
All the root, the top, the rotten or stamp parts need to be discarded. Even all the cracks have to be
eliminated in order to avoid sand or dust stucked inside. The white part at the root needs to be cut out
because this part is usually dirty since it contacts with the ground. QC staff has to follow and check all
manipulations of workers.
2.3.2.2. Peeling and cubing

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2.3.2.2.1. Thickness of peels
QC staff has to check and make sure that the thickness of one peel is just from 3 to 3.5mm. If the
thickness is more than 3.5mm, would cause a big lost value. But if it is thinner than 3mm, some peels
are still on the aloe and this is not allowable.
2.3.2.2.2. First and second check
In these two steps, QC staff needs to look very carefully to see whether there is anything sticked on the
peeled aloe, such as: small pest signs, peels… and ask the workers to discard these things.
2.3.2.2.3. pH and chlorine concentration of water
Water is also needed to be checked. 3 times a day, QC staff has to take water sample and check. The
pH of water must be assured at 6.5 to 8.5 and the chlorine concentration is between 0.3 and 0.5 ppm.
Figure 16. Result of water- checking (conducted by Technical centre for standard of
quality measurement 3)

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2.3.2.2.4. Size of aloe cubes
Aloe cubes have to be equal and not too crushed.
2.3.2.2.5. Viscosity separation
In this step, QC uses eye sensory to decide. Whenever the cubes are clear, transparent, separated
from each other and not so viscous, they are allowed to go to the next step.
2.3.2.3. Cooking
2.3.2.3.1. Calcium concentration and soaking time
Calcium concentration needs to be 0.02%. Soaking time is from half an hour to less than two hours. If
less than half an hour, aloes are not tough enough and easily get crushed. If aloes are soaked more than
two hours, aloes are too tough and have calcium smell.
2.3.2.3.2. Blanching tank
At blanching tank, there are 3 points need to control: pH, temperature and time. pH of blanching water
should be from 3.8 to 4.8. Blanching temperature has to be assured from 930
to 1000
C. The total time to
blanch a bucket is about 7 to 8 minutes.
2.3.2.3.3. Adding aloe and sugar water
For the plastic bag products, the percentage of aloe and sugar water should be 65% and 35%,
respectively. After pour all aloe and sugar water into the bag, the temperature inside the bag is assured
to be more than 920
C.
2.3.2.3.4. Draining time
When the buckets are put on a draining shelf, it takes about 60 to 90 seconds to drain. If less than 60
seconds, remain water would be too much and affect the final quality. If draining time is more than 90
seconds, the products would be cool down and may get contaminate again which leads to decreasing in
productivity.
2.3.2.4. Seaming
There are just two points need to control in seaming step. First is for plastic cup products seaming.
Temperature is the main factor which affect on the seam. Temperature is 1800
and 2000
C for small cups
and big cups, respectively.
Second is for plastic bag products seaming. Unlike the plastic cup products seaming, time is the main
factor affect the quality of the seam. Normally, it takes 2 to 4 seconds to seam and then 6 to 8 seconds
to cool down and stick two seams together.

31
Two main elements need to control in pasteurization step are temperature and time. The pasteurization
temperature is 95-1000
C and 85-900
C for plastic bags and plastic cups, respectively. 15 minutes is the
required time for pasteurization for both types of products.
2.3.2.6. Final product checking
In this step, QC staff has to look over all manupilations of the workers. Besides, she also checks
randomly to ensure the quality of the final products. Moreover, lots and stamps are also checked. The
stamps on each bag have to match the stamps on the box. Lastly, piling on pallets manupilations is
ensuring to be correct (11 layers on one pallet; 8 boxes on one layer).
2.3.3. Strengths of GC factory
2.3.3.1. Overall, safety of workers is ensured
All workers are allowed to have a health check once a year in July and they are also funished with
labor protection during their works. Besides, it is obligate for them to follow all regulations in factory
strictly (take off their labor protection whenever they need to go out of working areas; follow all steps
of cleaning thei clothes before going into working areas…). Moreover, all workers are allowed to learn
about food safety to enhance their knowledges.
2.3.3.2. Building structure of factory is good
The building structure of the factory is good enough to work. The factory has adequate light and
ventilation windows for a spacious working environment. At every door of separate areas, plastic
curtains are used to prevent insects going in. The inlet door and the outlet door are at different places to
prevent cross- contamination.
2.3.3.3. Worker’s attitudes toward their works are good
Everyone, from managers to workers, works in a responsible and serious way. They focus on their jobs
and follow the rules strictly. Everyone has to make sure the productivity and they always try their best
to complete their tasks.
2.3.3.4. Cleanliness is ensured
All equipments and the floor are washed and sanitated with shampoo and chlorine in the morning and
at the end of the day to ensure the cleanliness.
2.3.4. Weakenesses and solutions/ improvements
2.3.4.1. Aloe leaves are broken, damaged and not washed properly
From the chlorine tank, aloe leaves are transferred to a conveyor and run to washing machine.
However, when the amount of aloe is too large will cause congestion right before the washing machine.
This leads to a deduction in productivity. The first solution is a smooth coordination between the inlet

32
worker, the conveyor worker and the heading and tailing workers. The second solution is extending the
distance between the chlorine tank and the washing machine so that the washing machine has more
time to treat all aloes.
When a large amount of aloe comes in, many of them would lay on each other. This would make a
difficulty in leaf- sanitation and brushing. About this problem, the inlet worker needs to control his
speed. The sanitation time, as prescribed, is from 5 to 7 minutes. However, this range of time is not
ensured with such a large amount of aloe. One way to solve this problem is installing a gas bubling
device. Gas bubling can shorten the sanitation time.
Finally, when aloes go out of the washing machine, water drops would splash and cause some certain
effects to worker’s health. The latex of aloe vera in the water clinging to the skin can cause allegies or
itchy discomfort. It is best not to arrange workers stading right where the water splashed but standing
back down, near the middle of the sink to ensure their health.
2.3.4.2. Problems in peeling room
At checking tables, because of large amount of aloe and fast speed of peeling, aloes are poured fully on
the table. This will cover the light and the workers can not check carefully. Installing more light- tables
is a necessity.
For the new cubing machine, aloes are often piled up and not flattened on the conveyor belt. This will
cause aloe cubes cut unevenly. If the conveyor is mounted longer, the workers will have enough time to
flatten all aloes and aloes will not be piled up at the machine.
The biggest problem in peeling room, I think, is the issue water flooded on the floor. This is really
difficult and dangerous for the workers because of slippery floor. There should be a solution to run
waste water outside, not run out on the floor.
As far as I observed, some workers when taking aloe bags out did not use gloves but two fingers-
covering instead. Moreover, they also rolled up their sleeves. This is extremely dangerous if they are
careless. Managers should follow and remind to ensure safety for their workers.
2.3.4.4. Switch off
Switch- off is really a big problem for the company. Since the company does not have strong enough
power generator, power outage will cause work stoppages. Aloe vera after peeled, if left out more than
6 hours will have sour tastes. The factory should invest a strong power generator to use in case of
power outage to ensure the productivity.

33
3.Personal thinkings about the internship
This part would be about my personal thinkings about the internship. They are my achieved goals,
struggles I faced and what I need to improve.
 My achieved goals
▪ To understand the functioning and working conditions of a food company.
At the beginning, I did not have any idea about how a food factory looks like, how it oraganizes, what
do I suppose to do… Through this internship, I’ve has some certain definitions about those questions.
Working in a realistic environment, we have to be flexible and learn how to deal with all troubles.
▪ To see if this kind of work is a possibility for my future career.
Before the internship, I always wonder which field is my favorite if I’d be chosen to work in a food
company. At my university, I have done many experiments, mainly in the lab room. All of my
researches and experiments were conducted in the lab. Maybe this is why most of my friends want to
be researchers or Quality assurance/ Quality control staffs. But after this internship, although in just a
short time, I have already regconized my favorite. I will not follow the research way as my friends will.
The production department is what I am interested in. This internship has helped me have a better
orientation for my future job.
▪ To gain new knowledges and skills.
Studying food technology for 3 years at university does not mean I know everything. That is why I feel
excited working on aloe vera- a field I have never noticed before. It is such an interesting experience to
see and treat aloe vera, from raw materials to final products, although it was hard at the beginning
because I did not get used to my work. Now, after 2 months, I am confident enough to present to my
friends about aloe vera.
▪ To get experience in working with many new people coming from different regions.
I have always feel interested in meeting new people. So, I did not have any problems working with a
new community. Working with those workers, I understand more about their lives and from that, I can
learn ways to sympathize and have a whollier look about the life.
▪ To enhance my communication skills.
Working in a new community, I need to learn how to treat people in a right way. Luckily, all of people
I worked with are extremely friendly and effusive so I felt confortable and did not worry too much
about communication issue.

34
It is time to finish my internship, I feel really happy and maybe I will miss those working days as well
as those people I worked with. But honestly, there is one thing still touched me. It is working
conditions of those workers. Hard working, continuously working, standding from morning to the
evening while the break time is too short and the quality of meals are not ensured, these can have bad
effects on worker’s health. I should think, in just 30 minutes break, those workers have to work right
after their meals, even the strongest person can not ensure their health and productivity. I think, those
workers have worked with all their might, they are totally deserved a better working- resting regulation
and a better regimen to continue working and contributing for the company.
4.Conclusion
On the whole, this internship was a useful and interesting experience. I have learned many new things
and met many new people. I have achieved my goals and found out what is my truly favorite is.
This internship is a huge motivation for me to continue my chosen road and that; I have chosen the
right one. Maybe I will not work on aloe vera in the future but what I have learned here still very
helpful.
At last, I honestly thanks to all people, who tried to create the most convenient conditions for my
succesful internship.

35
5.References
1. Alessandro Bassetti and Stefano Sala. (2005), The great aloe book, Volume 1, pp. 6-19
2. http://www.flpbiz.vn/view/news/detail/id/120/news_type/
3. http://www.khoahocphothong.com.vn/newspaper/detail/3549/tat-ca-nhung-gi-ban-muon-biet-
ve-cay-nha-dam-(aloe-vera).html
4. http://www.aloe-medical-group.com/aloevera.html?&L=2
5. http://www.aloeria.co.uk/html/aloe_vera_history.html

36
6.Evaluation of IU’s advisor
COMMENTS SCORES
END OF INTERNSHIP REPORT

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