EN |

SunFresh Fruit Hub
Sdn Bhd (840703-H)

8, Jalan PJS 3/49,
Taman Sri Manja,
7th Miles,
Off Jalan Kelang Lama,
46000 Petaling Jaya,
Selangor, Malaysia.
+603-7783 2933
+603-7784 3452

Collection, Processing and
Packaging Centre (CPPC)
Projek Pertanian Moden,
Lanchang, 28500
Temerloh, Pahang, Malaysia.

Processing and Export:
Keng Guan Chen

Selling to Mafci:
Joseph Foong

Keng Guan Chen

Discovering Malaysian Fruits


Malaysia has a unique position in Asia, as together with Indonesia, the two countries are located in the equaotrial zone ( 10 Degree N and S of the Equator)  and are blesesd with the most abundance of  direct sunlight and rainfall. This climatic condition enables good photosynthesis to take place hence producing  some of the most fragrant spices, herbs and fruits with a high degree of sweetness ( Brix over 20) and nutrients. Many Malaysian fruits and spices are  harvested when they ripen naturally on the tree, with nutrients at their maximum.

However there is still a big difference between the tropics and the equatorial region; Thailand ( 15.87000" N, Vietnam 14. 0583'N and the Philippines 12.8797 N are all outside the equatorial zone, Malaysia is located on 4.0125'N is right in within the zone.   Malaysia has a good basket of tropical fruits that can be used in many ways as food,  seasoning, iingredient,  beverage and also medicine. Malaysian fruits such as the tropical citrus belong to the category of superfoods and have many nutrients including valuable anti oxidants. 

The humble Calamansi, or Limau Kasturi for example is such a widespread used little fruit that you will see it on your Malaysian laksa,  chilli sauce for your chicken rice, grilled fish, sweet and sour soup and in your teh tarik and many hot and cold beverages; people even add a dosage of limau to their barley drink. The humble Calamansi or Kasturi, according to research by Principal Scientist at the Malaysian Agricultural Research and Development Institute ( MARDI) Dr Suri Roovi, "3 small kasturi fruits have an amount of antioxidant Phoretin and Vitexin equivalent to 10 apples, its anti oxidant properties are higher than green tea." 

At the CPPC, we are building capabilities in the research of for wider and healthier application of tropical fruits.There is endless possibilities on how one can use the tropical fruit; from the rind, seed to the flesh. Whether it is the Calamansi or nangka, you can get juice, oil, enzyme and vinegar from the entire fruit; leaving no waste. We have set up this special unit at the CPPC to welcome professionals from the culinary, pharma and/ or academia to come collaborate; together we would like to surprise the world with more interesting taste and formulation for wholesome superfood for the wellbeing of people.  CPPC will provide the lab, the required equipments and raw materials. So if you are in the field of mixology; culinary art, bakery and confectionery, beverage, Chinese or/and international cooking that wants to experiemnt with tropical fruit.  if you are interested to collaborate, kindly email your proposal or call to Keng at whatsapp 6012 255 6701 for a chat. 

Switch to Mobile Version