Noni Juice  

Juice Varieties:    The traditional method to make noni juice in the Pacific is to date to let ripe noni fruit mature in an air tight container. New methods have been developed over the past ten years involving a de-watering process, even drying. The de-watered fruit is at some later stage made into a fine powder or mash and reconstituted. This is by adding water to the powder or mash before bottling in some cases other fruit juices or extract are also added.

Traditional Noni Juice:  Polynesians are 'brewing' noni juice the same traditional way as their ancestors did for thousands of years. Picking ripe noni fruit, letting it mature in a sealed container and after several weeks press the fruit through a cloth to extract the juice to drink it. The juice is not consumed in large quantities is rather perceived as a medicine and administered in several small sips throughout the day.

Shelf Life:    Noni juice when made from the right fruit has natural inhibitors to stabilize it and prevent it from going 'bad'. This is mainly due to the very low pH which prevent most bacteria, yeast and mould from growing. Still, when noni juice is made, all care has to be taken to clean the fruit and select the right fruit. Some components in noni juice are antibacterial and anti-fungal. Some of our noni juice samples are more than five years old and in perfect condition without chilling.

Most countries require fruit juice to be pasteurized or treated with chemicals to preserve it. We pasteurize our juice before bottling this seems to be the same with many other manufacturers. Our noni juice has a guaranteed shelf life of two years as long as it is not opened. Once opened noni juice can be stored for 4 - 8 weeks if chilled .

ripe noni



ripe noni