How To Make Noni Juice – Traditional And Commercial Approach

If you are wondering how to make noni juice, there are two different ways to approach the process: traditionally and industrially through the use of commercial machinery.

With the popularity of noni rising, more and more manufacturers are tapping into the health benefits associated with noni juice.

With a history that involves India, Hawaii, and other Pacific nations, noni is a Polynesian evergreen plant that thrives in coastal and forested locations about the world.

While the flowering noni produces white blooms, it is the small bumpy fruit that generates the noni juice that has taken hold of the public. Upon reaching a stage of ripeness, the noni fruit secretes a natural juice that marketers carefully select and wash.

For many centuries, noni has served as a sacred healing tool throughout the Hawaiian culture. The noni juice that comes from the Big Island of Hawaii is said to be some of the highest quality because the region is covered in fertile soil, clean water and fresh air. Elsewhere, noni fruit can be found in Tahiti, Malaysia, Fiji, China, Tonga, the Cook Islands, and in some parts of Central and South America.

How Noni Juice Is Made By Commercial Brands

While some may choose to use other parts of the noni plant, most manufacturers claim to use only the whole fruit to make their beverage. After a harvest, the fresh pieces of fruit are washed, and then stored in sterilized tanks so they may enter a process of aging and fermentation that usually takes two months to complete.

Next, the fruit is cold-pressed and the juice is drained from the tanks. Pasteurization occurs immediately afterwards, where it is then bottled in a facility.

How To Make Noni Juice By Traditional Method

The most common traditional process of extracting the juice of the noni fruit is accomplished through “dripping.” Mature fruit is stacked upon one another in a vat.

The weight of the fruit acts as a natural press that encourages the noni juice to flow while additional ripened pieces of fruit are added. This process may take two months or longer.

Next, the juice undergoes several sessions of filtration, which aims to eliminate any debris or unwanted materials. Lastly, the juice is flash-pasteurized, which is said to keep most of the vitamins and nutrients in place.

Some traditional home noni juicers allow the juice to settle for between 7 and 12 days because it is said that the longer the juice sits, the more bitter it may become.

Depending on the approach, noni fruit juice may come fermented, unfermented, freshly squeezed or drip-extracted. Once you purchase noni juice, commercial brands offer a shelf life of at least two years when not opened.

An opened portion of juice may stay good for close to six months when placed in a refrigerator. Depending on the age, the juice ranges in color from golden amber to reddish dark brown.