Versi Penuh: buah naga
salam...ad x sape2 y pernah wt research tentang buah naga ni...tesis ke...psl aku kne wt final year project..project y berkaitan dgn process..so aku ingt nk pilih buah naga macam buat cordial ke...tp kne wt die nyer mekanikal lah..so sape ad tau maklumat atau ad wt research ke bleh bg tau ye..tq.
bikin kodial, problem alkohol nak jual kat saper lak?
Two years ago, Sin started Nature Farm’s Marketing Sdn Bhd in Selangor, which produces the dragon fruit enzyme for the local market. With its simple packaging in a dark bottle labelled Pitacacti Delight, one could mistake it for red wine.
“The drink is now distributed to most states in Malaysia” says Nature Farm’s general manager Caroll S.L. Khor, adding that there are plans to set up another factory to cope with increased production.
Dragon fruit, also known as pitaya, long guo or strawberry pear, is a member of the cactus family, hence the name Pitacacti Delight for the bottled product, says Khor.
“Local dragon fruits are used and sourced from farms all over Malaysia. The sinseh personally makes trips to source for the best fruits of the harvest. A 730ml bottle of the drink has 2.5kg of dragon fruits, which is about five to six fruits,” she says.
The dragon fruit enzyme is sold in organic shops, Chinese medical halls and resorts. The company is targetting hypermarkets too.
As the red variety of dragon fruit is used, the drink itself is a deep rich maroon. Due to the fermentation process, the dragon fruit enzyme has 3.6% alcohol, and one would experience a warming sensation when consuming the drink.
The dragon fruit enzyme is not given halal certification because the halal status is only given if the product has less than 0.5% alcohol.
Two years ago, Sin started Nature Farm’s Marketing Sdn Bhd in Selangor, which produces the dragon fruit enzyme for the local market. With its simple packaging in a dark bottle labelled Pitacacti Delight, one could mistake it for red wine.
“The drink is now distributed to most states in Malaysia” says Nature Farm’s general manager Caroll S.L. Khor, adding that there are plans to set up another factory to cope with increased production.
Dragon fruit, also known as pitaya, long guo or strawberry pear, is a member of the cactus family, hence the name Pitacacti Delight for the bottled product, says Khor.
“Local dragon fruits are used and sourced from farms all over Malaysia. The sinseh personally makes trips to source for the best fruits of the harvest. A 730ml bottle of the drink has 2.5kg of dragon fruits, which is about five to six fruits,” she says.
The dragon fruit enzyme is sold in organic shops, Chinese medical halls and resorts. The company is targetting hypermarkets too.
As the red variety of dragon fruit is used, the drink itself is a deep rich maroon. Due to the fermentation process, the dragon fruit enzyme has 3.6% alcohol, and one would experience a warming sensation when consuming the drink.
The dragon fruit enzyme is not given halal certification because the halal status is only given if the product has less than 0.5% alcohol.
QUOTE (sekun @ Apr 30 2009, 12:31 PM) 
salam...ad x sape2 y pernah wt research tentang buah naga ni...tesis ke...psl aku kne wt final year project..project y berkaitan dgn process..so aku ingt nk pilih buah naga macam buat cordial ke...tp kne wt die nyer mekanikal lah..so sape ad tau maklumat atau ad wt research ke bleh bg tau ye..tq.
Ni Manfaat Buah Naga
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