Sun-dried slices, pieces and chips of noni fruit, prepared in the traditional Polynesian way, are purchased from farmers and transferred to solar drying units. Normally the fruit at this stage has initial moisture content of around 20%. Over a period of 3-4 weeks in the solar dryers the moisture content is reduced to 6 - 8%, which allows for more efficient, effective milling.
While in the drying sheds, the material is hand sorted on tables, with a coarse nylon mesh base, allowing loose dust and powder to fall through the mesh while hand sorting proceeds to check for any foreign matter. At completion of hand sorting, dried, sliced fruit passes down a small chute and through a magnetic field to ensure freedom from any metal contaminants.
Dried, sliced fruit required for export is packed and sealed in a thick plastic bag. A 25kg bag is the standard pack, but bag weight can be varied to suit customer requirements. The sealed plastic bag is then packed in a double polypropylene sack, which is closed by sewing.
For customers requiring fumigation, dried, sliced fruit is fumigated just prior to packing. Standard treatment is methyl bromide 48 grams/m3 for 24 hours at minimum temperature of 24°C.