Pg.2
Feeding
the
Nation
the
March 2016
Vol: 007
Pg.3
Pg.8
Pg.8
Pg.11
Welcome to Malaysia
Delegates of APRC!
7 11 March 2016
More on page 8
March 2016
VIEW POINT
E
MARDI
T
Advisor
Dato Dr. Sharif Haron
(Director General MARDI)
MARDI Editorial Team
Dr. Mohamad Roff Mohd Noor
Dr. Ainu Husna MS Suhaimi
Rohani Md Yon
Maheswary Vellupillai
Muhammad Zahid Azmi
MARDI Press
Mahani Saim
Tengku Ahmad Fakrul Adli Engku Mat
For enquiries, please contact
Scientia MARDI
MARDI Headquarters,
Persiaran MARDI-UPM,
43400 Serdang Selangor
Tel:
603-8953 7202
Fax: 603-8953 7221
E-mail: scientia.mardi@gmail.com
shusna@mardi.gov.my
March 2016
TECHNOLOGY
From page 2
March 2016
TECHNOLOGY
From page 3
Cocos Emulsion:
A New Nutritional
Supplement
Initially, the global market demand for virgin coconut oil (VCO)
showed a dramatically increasing trend as people became aware
of its therapeutic value with functional benefits to human health
and no side effects. It can be extracted via a dry extraction process
from desiccated coconut or from coconut milk via a natural wet
fermentation process induced by pure starter cultures to enhance
the process. No further refining process is required during wet
extraction process of VCO to maintain its nutritional value,
particularly retaining most of the unsaponifiable matter (e.g.
tocopherol, tocotrienol and polyphenols) which are proven to be
good antioxidants. In terms of oil composition, VCO extracted from
coconut milk contains ~92% saturated fatty acids, predominantly
65% being medium-chain saturated fatty acids.
Despite its therapeutic values, delicate flavour, unique aroma
and crystal clear appearance, most consumers disliked direct
consumption of VCO due to its oily taste, particularly among the
Ultrasound
as an emerging food processing technique
R
By: Mohamed Nazim Anvarali
Food Science Technology
Research Centre, MARDI
The picture shows the ultrasonic treatment (using probe type) imposed on the solution which has 2 phases (water and oil). The changes can be seen clearly where the oil molecules
were broken down into smaller particles to produce a stable emulsion in water.
Pressure is transmitted
uniformly in HPP machine
More on page 5
March 2016
ACHIEVEMENT
From page 4
Kapphaphycus alvarezii :
March 2016
FOCUS
Traditional
Food
Mechanisation
to Enhance
Sustainability
of Traditional
Food
March 2016
FOCUS
Rempeyek Machine
Capacity: 900 pieces/hour
March 2016
COMMERCIALISATION
NUTRIMATM STAMENUS
March 2016
COMMERCIALISATION
Potential of
stingless
bee
farming in
Malaysia
Production of
VitAto
powder
10
March 2016
SUCCESS STORY
Processing Plant
Construction
Marketing Skills
Products of HAFI
HAFI began operation in 2008 in its own premises located in Oakland Commerce
Square, Seremban. The 54-year-old entrepreneur began to develop a series of
western food products such as frozen meat chops and steaks using the Hajjah
Aminah brand and Italian-style food using the Hello Italy brand. Norlia never
stopped looking for ideas to broaden the market segment. Since June 2011, HAFI
developed a new product range which offers a series of Moroccan cuisines based
on meat, chicken, beef and lamb. Based on these products, HAFI accepted an offer
from Halal Industry Development Corporation (HDC) to become a franchisor for
Moroccan food.
Potato-based products
New markets
HAFI often takes the opportunity to test the acceptance of new products while
participating in food exhibition shows. Among the customers of HAFI are Kuala
Lumpur Airport Services (KLAS), LSG Skychefs Brahims Sdn. Bhd., Qatar
Airways, Emirates Airways, Hotel Sheraton, Hotel Equatorial and Cold Storage
Malaysia. At the end of 2011, potess was also exported to the Philippines and
Indonesia. The opening of new markets has enabled HAFI to increase yearly sales
of about RM2.8 million.
Matching Grant
In 2008, HAFI was offered the matching grant scheme by Ministry of Agriculture
and Agro-based Industry to increase production capacity and improve the
companys premises. The following year, HAFI was also granted with the same
grant to improve the companys premises.
One of the main challenges faced by HAFI is the limited processing capacity due
to limited processing area which is unable to accommodate increase in production
capacity. However, Norlia was thankful when the Negeri Sembilan state offered
HAFI to use the old Veterinary Department buildings for product processing.
Certification
In line with the companys objective to provide clean and safe products at reasonable
prices to meet customer satisfaction, HAFI obtained the Halal certification since
2004. In May 2011, HAFI was awarded the MARDI Quality Assurance System
(MQAS) certification for potess production which met the standards set by
MARDI. Concerned about food quality and safety, HAFI is also aiming to get the
HACCP certification. Currently, the 30 staffs of HAFI give their full commitment
to comply with the certification system in order to maintain the companys image.
March 2016
11
SUCCESS STORY
Leader
in pickle
industry in
Malaysia
By: Zainun Che Ahamad and
Aslinah Lee Nyuk Fong
Promotion and Business
Development Centre, MARDI
12
March 2016
EVENTS