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Frequently
asked question:
Q: How
long is your fermentation process.
A:
60 days
Q: Is
Sari Noni pasteurized?
A: To preserve
noni juice's highly sensitive medicinal components including the 140-plus
neutracentical coumpounds, enzymes, alkaloid, anthraquinones,
damnacanthal, phytonutrients, minerals and vitamins, Sari Noni is
fermented instead of pasteurized, since pasteurization involves high
pressure heating that destroys these medicinal
components.
Q: If you do
not pasteurize, how do you prevent bacteria and molds?
A: Each noni fruit is
thoroughly rinsed with high pressure water spray and meticulously cleaned
with soft brushes. Cleaned noni fruits are then subject to
short-time (HTST) pasteurisation (72oC/15
s)*. Sterized noni fruits are subsequently sent for
fermentation. Our intricate fermentation method includes the removal
of components that breeds and facilitates growth of mold and
fungus. Bacteria cannot grow and survive in noni juice because
of many anti-bacteria enzymes present in noni juice.
Q: What about
harmful methanol and/or ethanol residues, side-products of fermentation,
that could be harmful to human?
A: Repeated and on-going mandatory laboratory test
results show consistently that our noni juices do not contain bacteria,
molds and other harmful substances, neither are methanol and ethanol
found. This is because we extract and dispose the substances that
cause the production of methanol and ethanol during fermentation
process.
Note: * HTST does not
heat up the flesh inside the noni juice.
All information found on
this web page are copyrighted. Beware of other noni juice producers
claiming the same fermentation methods. Many noni juice website are
using information on this website http://www.sarinoni.com/, without
seeking prior approval or attribute to its source. This is unethical
and could subject one to legal liabilities. | 
