J-Vital Calamansi Purée Processing

Why EcoCal™ Calamansi Purée is Better Than Ordinary Juice Extraction

Traditional calamansi juice processing wastes more than 70% of the fruit — especially the peel, which contains the highest concentration of nutrients, flavonoids, oils, and aroma.

EcoCal™ was developed to solve this problem. Our innovation begins with one goal — to keep every drop of natural nutrition inside the fruit.

Whole-Fruit Utilisation (Up to 96%)

EcoCal™ preserves:

Ecocal™ improves nutritional optimization & sustainable manufacturing

4% waste output (seeds)

Utilizes 96% of the fruit, resulting in minimal waste

Value Creation from Valuable Waste

Turns fruit rinds and fibre into useful, high-value products.

Higher Extraction Efficiency

Draws out more vitamins, essential oils, and nutrients from the rinds and pith.

Lower Environmental Footprint

Reduces energy use, water use, and greenhouse gas emissions.

Calamansi Fermented with Salt

What Makes J-Vital Calamansi Different?

Feature	EcoCal™ J-Vital	Fermented with Salt	Ordinary Purée
Ingredients	Whole fruit (With natural essential oil)	Whole fruit (Natural essential oil destroyed during fermentation.)	Juice only (Exclude peel & fibre)
Texture and mouthfeel	Thick, rich, smooth, natural fibre	Thick, with brown fibre	Watery
Aroma	Natural peel citrus taste	Sour salty taste	Mild citrus taste (May add flavour)
Colour	Natural light green-yellow	Dark brown	Yellow
Vitamin C	High	Low (Lost during oxidation)	Moderate (Lost during long cooking time)
Flavonoids (peel nutrients)	High (Natural peel included)	High (Brown color peel)	Low or none
Sodium	Sodium from fruit	Sodium from salt	Sodium from fruit
Shelf Life	Room temperature	Room temperature	Chill or Frozen

Why Traditional Methods Turn Brown — And EcoCal™ Doesn’t

Calamansi Fermentation with salt processing cause puree turn browning due to

EcoCal™ overcomes these limitations by

EcoCal™ — A Whole-Fruit Innovation Advancing Global Sustainability

EcoCal™ is a breakthrough hybrid processing technology that transforms the entire calamansi fruit into a nutrient-rich purée with 96% utilisation and only 4% seed waste. By preserving natural colour, flavour, and nutrition through rapid vacuum-assisted processing, EcoCal™ reduces food loss, lowers environmental impact, increases farmers’ income opportunities, and supports cleaner, more efficient production systems.

This makes EcoCal™ an innovation that advances multiple UN Sustainable Development Goals — from responsible consumption and production to climate action, circular economy, community resilience, and global wellness.

Calamansi Processing Comparison Table

Environmental Load (Factory & Farmers)

SDG 12 – Responsible Consumption & Production

SDG Target	Meaning	Why It Applies to EcoCal
12.2	Efficient use of natural resources	Efficient use of natural resources EcoCal uses the whole fruit (96% preserved) → less resource waste
12.3	Reduce food loss & waste	EcoCal™️ enables processors to utilise the whole fruit, reducing waste to approximately 4% (seeds only).
12.4	Environmentally sound chemical & waste management	EcoCal uses no chemicals (salt/sugar fermentation)
12.5	Reduce waste generation through prevention & recycling	Reduce waste generation through prevention & recycling
12.6	Companies adopting sustainable practices	Factory operations become greener & traceable
12.a	Support environmentally sound technologies	EcoCal™️ strengthens local technological capacity through accessible whole-fruit processing innovation.

Greenhouse Gas (GHG) Emissions for Factory

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SDG 13 – Climate Action

SDG 13 – Responsible Consumption & Production

SDG Target	Meaning	Why It Applies to EcoCal
13.1	Strengthen climate resilience	Lower reliance on long-term fermentation → stable production
13.2	Integrate climate measures into production	EcoCal replaces 4 to 6-month fermentation → lower energy & GHG
13.3	Improve climate awareness	Farmers learn low-carbon processing

Disposal Cost (Factory & Farmers)

✔ SDG 8 — Decent Work & Economic Growth

Targets: 8.2 (productive efficiency), 8.4 (resource efficiency)
• Farmers earn more (less spoilage)
• Factories have lower waste-treatment expenses

✔ SDG 9 — Industry, Innovation and Infrastructure

Targets: 9.4 (upgrade to sustainable technologies)
• EcoCal is a clean-tech innovation for factories
• Lowers operating cost & waste cost

Feature	J-Vital / EcoCal™ Purée (Whole Fruit)	Fermented Calamansi with Salt	Ordinary Calamansi Purée	Fresh Squeezed Calamansi	Cold-Pressed Calamansi
1) Category: Ingredients Used
Ingredients	Whole fruit (peel + pulp + juice, seeds removed)	Whole fruit (peel + pulp + juice, seeds removed)	Juice only	Fresh juice only	Juice + part of oils (cold-extracted)
Peel Nutrients	Fully included	Partially included (lost essential oil)	Not included	Not included	Partially included (oils only)
2) Texture
2) Texture
Feature	EcoCal™ Purée	Fermented Calamansi	Ordinary Purée	Fresh Squeezed	Cold-Pressed
Texture	Thick, rich, smooth-fibrous	Thick, concentrate	Thin, watery	Watery	Smooth liquid
Mouthfeel	Full-bodied	Full-bodied	Light	Light	Medium

3) Aroma
Feature	EcoCal™ Purée	Fermented Calamansi with Salt	Ordinary Purée	Fresh Squeezed	Cold-Pressed
Aroma Strength	Strong aroma from peel oils	Strong aroma from fruit (sour salty taste)	Mild citrus	Fresh aroma but short-lasting	Strong fresh aroma

4) Colour
Colour	Natural light green-yellow from the rind; no colouring added	From brown turned to dark brown	Light green to yellow; colour varies depending on heating and formulation	Natural light green and yellow	Natural light green and yellow

5) Nutrition
Feature	EcoCal™ Purée	Fermented Calamansi with Salt	Ordinary Purée	Fresh Squeezed	Cold-Pressed
Vitamin C	Better retention	Significantly reduced Vitamin C due to long fermentation and salt exposure.	Moderate (heat reduces Vit C)	High Vitamin C (fresh)	High -to-moderate (minimal heat)
Fibre	High (uses whole fruit)	High (uses whole fruit), but turn brown or dark brown	Low	Very Low	Very Low
Flavonoids (peel nutrients)	High (peel included)	High (peel included)	Low	Very Low	Moderate (from peel oils only)
Sodium	Sodium from fruit	High content of sodium (used sodium to ferment).	Sodium from fruit	Sodium from fruit	Sodium from fruit

6) Shelf Life
Shelf Life	Stable at room temperature	Stable at room temperature	Usually short / requires freezing	Very short (must consume immediately)	Short (requires refrigeration)

7) Process type
Process type	Lower heat, vacuum-controlled (20 minutes)	Calamansi fruit is first dried under the sun or in an oven, then layered with salt and left to ferment for up to 120 days. After fermentation, the softened fruit is mixed with water, sugar, and acidifiers to produce a purée. (This describes the traditional household/heritage method.)	Long cooking (usually non-vacuum, 40 to 50 minutes)	Manual or semi-auto machine / industrial machine squeezing (immediate, fast, no heat)	Mechanical cold extraction, fast, no heat

8) Sustainability
Sustainability - waste generated	96% utilisation (only 4% waste from seeds)	Near 100% utilisation (whole uncut fruit, including seeds, is fermented).	~70% fruit waste	~65% waste	~60% waste