Noni Juice: The Journey Of Noni Fruit From Tree To Your Home
The ‘cheese fruit’ which is also known as ‘Morinda Citrifolia’ scientifically is the synonym given to the superfruit noni. The title ‘superfruit’ has been rendered by scientists and it has been acclaimed all over the world due to its
wholehearted human serving properties.
Noni Juice is a better descendent of noni fruits, which is full of some excellent nutrients and antioxidants that are scarcely found in other fruits. Due to these qualities of it, noni juice has the capability to combat even the most perilous diseases, including cancers in the human body.
It might have passed through your mind that what process might be involved in making this juice and is it safe to consume Noni Juice. For this uncertainty of yours, here we had brought for you the process through which Noni fruit is converted to its juice. It includes the following sub-points:
- History of growth of Noni Fruit
- Steps used in preparation of Noni Juice
- Other commercial forms on Noni
What is the past history of Noni Fruit?
You could better call it the cheese fruit, Indian mulberry, beach mulberry or simply noni. All of these names direct you towards a single fruit which is commonly known as Noni fruit.
Noni belongs to the family Rubiaceae, the one which has your favorite beverage coffee too. It is a native of south-east Asia and Australia and now is cultivated in tropics all over the world.
Evidences have been found that this fruit was used as a tonic in Polynesian culture while it had a prominent place in traditional Chinese medicines. It was said to be an effective cure for abdominal pain, impotence and menstrual disorders.
While you hold a noni fruit, you could view it tinted greenish-white with multiple grooves on its outer body. The ripe fruit could attain a size ranging from 10 to 18 cm and it has a number of seeds inside.
What is the process involved in converting noni fruit into noni juice?
Noni Juice is available in number of forms such as Tahitian Noni Juice or Hawaiian Noni Juice, fermented or unfermented, fresh squeezed or drip-extracted, prepared with traditional methods that are fermented for about two months or prepared with non-traditional method which is extracted by squeezing the ripe fruits.
The two main methods involved are as follows:
Traditional method of preparation:
This could also be called as the fermentation and aging method of juice preparation. It involves the following steps:
- Ripe and freshly picked noni fruits are brought to the factory in containers. These are carefully measured in packed bags.
- After this, the noni fruits are carefully washed and dried in the air. This could be done manually or with the help of machines. Fully ripe fruits contain more juice than the under-ripe ones.
- Ripe noni fruits are kept in a juice collecting vessel for a period of about 2 months or more. During this period, the noni juice progressively separates from the pulp of the fruit. The juice collection vessels may be made up of stainless-steel, glass or food grade plastic.
At first, noni juice has an amber or golden-yellow colored appearance which slowly becomes dark with the age.
- As the fermentation period nears its end, the juice is collected from the spigots which are situated at the base of containers. It is made sure that the fresh air is not allowed to enter the container and it also does not make a contact while the juice is poured out.
- The final product obtained from the containers, undergoes the process of decantation, filtration and bottling.
With these steps, the juice obtained is approximately 40% to 50% of the weight of fruit itself. The juice may undergo the process of pasteurization, which depends on the quality of the juice extracted.
If in the course of the process, if the juice is highly exposed to light and air, these elements may facilitate many kinds of chemical reactions in the juice which may or may not vary it regular advantages. Therefore the preparation, collection and bottling process are done in a very controlled temperature and lighting condition.
Non-traditional juice extraction method:
The latest method of noni juice preparation has ensured a greater amount of juice extraction from the fruits in comparison to the traditional method. The steps involved in the process are as follows:
- The ripe and freshly plucked noni fruits are brought to the factory. These are then pressed with the help of a fruit-press. Various hydraulic fruit-press are available commercially which could be used in extraction of the juice. In these, the pulp and seeds are separated from the fruit, while it is ensured that up to 65% of the juice is obtained.
Other non-traditional methods could employ the usage of cheesecloth or paint-strainers for the process.
- The juice obtained is neither fermented nor pasteurized. As it comes out of the machine, it is quickly bottled. Though, it could be allowed to ferment for a period of about few weeks after the bottling process.
The noni juice obtained has a golden-amber color which could change in the due course of its storage. In comparison to this, the traditional method of juice extraction offers the juice that is dark brown in color, resembling much like the soy sauce.
What are the other commercial forms of noni fruit?
Apart from the fruit, the other forms of noni juice include:
- Noni Concentrates: these are obtained by boiling the noni juice to appropriate temperatures until it becomes less liquid.
- Noni Powder: Under long-term heating, the liquid from the juice evaporates and the residue which remains is known as Noni Powder.
- Noni Capsules: These are the latest manifestations of the noni fruit that come in the form of small capsules and could be directly consumed with water.
Thus, with all the above process, the Noni Juice finds its way from farms up to your homes in bottles. This juice renders many marvelous properties that have the capability to cure a hoard of body disorders within no time.