Morinda Citrifolia popularly called Noni is a less known fruit in the America? but very popular in south Asia and Polynesia. The Noni fruit is believed to have many medicinal properties over many centuries. It is one of the plants where every part of it is used for its medicinal claims. The Noni Juice is a common form available everywhere and it comes in many varieties the popular one is the soy sauce like dark thick fermented version. In places where it is more prevalent it is taken unfermented in sweet form. This article takes a look at the many ways the juice is extracted and made available for consumption.

The ripe fruits are more juicy and easy to extract than the un-ripe ones. The unripe fruits are thick skinned and highly durable. The ripe fruit is more sweeter and juicy and are consumed raw in many countries. Like grapes that turn into wine, Noni turns into a fermented Noni Juice by careful preparation. To get 1 gallon juice you got to process almost 20 pounds of fruit. There are many ways the juice is extracted but the popular version is the hard press method. The fruit along with pulp is allowed to ferment in special containers made for this purpose usually in plastic. The pH is maintained at optimum levels. The fermentation goes on for almost 2 months, this allows the juice to separate from the pulp and drip extraction is employed. The fermented juice gets its characteristic sour taste. The Noni juice can come pasteurized or

[1] [2] 下一页