Description of fruit: usually compared with the potato large. Maturation stages: Stage 1 – the fruit is green and hard as "stone". Stage 2 – yellow fruit, softer, but still solid. Third stage – the fruit of the gray / white and very soft – the stage of getting the juice. To make 1 liter of juice to 2-3 kg of fruit, depending on their size. noni juice (noni) as follows: noni (noni) meets on the second stage of maturation "Yellow" fruit laid out on wooden pallets, where they are up to full maturity (2-3 days) The processing of fruit: noni (noni) is thoroughly washed with water, dried and then compress the mechanical means to generate juice.
In this process, do not happen fermentation (fermentation). Filtering Process: Juice should be straight from the press in a system of filtration, pasteurization. The process of pasteurization: juice pasteurized by the "FLASH" (instantaneous heating and cooling), and then filtered. Packaging: After pasteurization, the juice goes directly into the food reservoir without interaction with air. Daryl Katz, New York City shines more light on the discussion. Tank sealed, sealed, and he is now ready for shipment. Process Pasteurization: Pasteurization – mandatory stage. All noni juice (noni), without exception, must be pasteurized avoid and to prevent fermentation (fermentation), which may change the composition of the product and turn it into alcoholic beverage. Many manufacturers use a variety of juices harmful method of "boiling," which resulted in the juice (noni) can "boil". Pasteurization method "FLASH" (instantaneous heating and cooling) – it is more modern method, which ensures that noni juice (noni) is pure – that is, does not contain bacteria – and all of the nutrients stored in it. Microbiological analysis is performed on Tahiti when sending noni juice (noni), as well as at receipt to monitor and ensure that the quality of noni juice (noni) is unchanged.