It’s
interesting how one fruit can be perceived as beneficial and harmful at the
same time. I’m talking about soursop or graviola
(Annona muricata), a common fruit in Asia as well as in other parts of the world including South America, Mexico and
the Bahamas.
On
the one hand soursop has been elevated to a “superfruit” for its supposed ability to
destroy certain cancer cells. On the other, this fruit is said to contain neurotoxins
associated with Parkinson’s disease, and so must best be avoided. These
opposing views however have yet to be substantiated with further research.
What's
clear is that the fruit, with a somewhat sweet, sour and succulent white
pulp, contains nutrients and is enjoyed in many countries. About
100 grams of the humble soursop contains 1.0 g protein, 0.79g fiber, 10.3 mg
calcium, and 29.6 mg ascorbic acid, plus other nutrients*.
In
the March issue of FoodPacific
Manufacturing Journal, we feature Royal
Food Production Company Ltd, a maker of soursop juice in Thailand.
 |
(From
left), Fresh soursop on hand, Akararuck Taechangam, executive sales director, Royal Food Production
Company Ltd and partner, Suwicha Ninsang started making soursop juice in 2014
|
The
new company has a following in Korea and other Asian countries, and is
currently looking for partners in new markets. Royal
Food also offers other nutritious juices and is venturing into mangosteen,
another wonder fruit.
Read: The rise of superfruit juices in Thailand
*https://hort.purdue.edu/newcrop/morton/soursop.html
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