Selangor Fruit Valley

with the combined classes led by 3 lecturers - myself, Amri, and Munira as the project leader - we successfully carried out a learning visit at this site, with the primary focus on the onion production area, particularly the making of rose onion... during the visit, students were exposed to the step‑by‑step process of producing, beginning with the careful selection of fresh onions to ensure quality and consistency... the onions are peeled, cleaned, and sliced finely to achieve the characteristic layered texture... the slices are then gently separated and shaped by hand into a rose‑like form before being lightly coated with seasoned flour... once prepared, they are deep‑fried at a controlled temperature to achieve a crispy texture and golden colour without compromising flavour... the final stage involves cooling and proper packaging to maintain freshness and shelf life... this hands‑on exposure allowed students to better understand small‑scale food processing, quality control, hygiene practices, and value‑added product development, making the learning experience both practical and meaningful...