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Distribution & Export

We’re here to help. Reach out to us for any questions or assistance.

  • Distributors & Export

Export Product Specifications

💡 EcoCal™ Calamansi Purée (Export Format)

• Sachet size: 40 g per sachet
• Retail box: 10 sachets per box
• Carton: 20 boxes per master carton
• Carton dimensions: 315 mm (L) × 297 mm (W) × 210 mm (H)
• Gross weight per carton: 9.70Kg
• Net Weight per carton: 8.00Kg
• Shelf life: 12 months
• Storage: Room temperature

  • Pricing

Distributors & Export

Snowberry Malaysia is expanding the reach of EcoCal™ Calamansi Purée across Malaysia and international markets.

We welcome local distributors, international importers, and trade partners who share our vision for sustainable, whole-fruit, wellness products.

Guidance From Start To Harvest

  • Distributors & Export

Export Documents Provided

For smooth and efficient customs clearance, we supply all standard export documents:

  • JAKIM Halal Certificate
  • HACCP Certificate
  • GMP Certificate
  • Certificate of Analysis (COA)
  • Lab Test Reports
  • MSDS / Product Safety Sheet
  • Commercial Invoice, Packing List, COO (if required)

We work closely with reliable freight forwarders experienced in handling food exports globally.

Food Safety GMP
HACPP
Veterinary Inspected
Mesti
Halal (1)

Events & International Exhibitions

  • Calamansi Puree Sachet (40g)

J-Vital: Winning for Malaysia on the Global Stage (SIIF 2025)

J-Vital (Snowberry Malaysia) is proud to announce a historic milestone at the 2025 Seoul International Invention Fair (SIIF) in South Korea. Out of 500+ inventions from over 20 countries, our revolutionary EcoCal™ Whole-Fruit Calamansi Technology brought home two prestigious honors.

Bronze Prize - 2025 Seoul International Invention Fair

Special Award from INNOPA Indonesia 2025

8 Years of R&D:
The Science Behind the Award

This recognition is the result of 8 years of intensive Research & Development. Our EcoCal™ Technology utilizes the whole fruit—including the rind and pulp—to preserve the vibrant natural color, complex aroma, natural essential oils (including D-Limonene), and high Vitamin C content. By balancing the natural potency of Calamansi with a functional carbohydrate matrix, we achieve a 96% utilization rate, leaving only 4% waste (seeds). We call this the "Science of Nature."

Product Excellence: Bridging Innovation & Stability

Designed for the global foodservice industry, our "Application Ready" formula ensures professional consistency.

Whole-Fruit Integrity

Retains the natural fibers and bioactive essential oils (D-Limonene) from the rind, typically lost in traditional juicing.

Ambient Integrity

Our optimized stability method ensures a 12-month shelf life without the need for refrigeration or synthetic preservatives.

Zero Artificiality

0% Artificial Flavors. 0% Artificial Colors.

Product Feature Technical Specification
Main Ingredients Whole-Fruit Calamansi (Natural Juice, Pulp, and Rind)
Key Bioactive Natural D-Limonene (From Essential Oils)
Stability Method Functional Carbohydrate Matrix (Shelf-Stable)
Sustainability 96% Fruit Utilization (EcoCal™ Technology)
Clean Label 0% Artificial Colors / 0% Artificial Flavors
Storage Standard 12 Months Ambient Shelf Life (No Refrigeration Required)
  • Distributors & Export

What We Offer Partners

  • Competitive distributor pricing
  • Marketing materials (images, product descriptions, nutrition info)
  • Long-term supply reliability
  • Country-specific packaging adjustments
  • Export logistics support
Select Plan

💼 What We Offer Partners

Interested distributors or importers may contact us with:

  • 1. Company profile
  • 2. Market coverage & distribution channels
  • 3. Expected volume or first-order plan
  • 4. Country-specific regulations (if any)
Select Plan

📝 How to Apply

We will respond with full product information, pricing structure, and distributor terms.

  • Contact Us
Contact us with
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  • WeChat

Telephone

+60 12-327 1680‬

+60 12-327 6280

+603-5569 3670

Email

info@jvital.com.my

Address

SNOWBERRY MALAYSIA SDN BHD (200101021097)
Lot 28, Jalan Penyair U1/44, Temasya Industrial Park, Glenmarie, 40150 Shah Alam, Selangor, Malaysia

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Send Us A Message

Our team is ready to assist with product details, orders, and technical inquiries—reach out anytime.

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Calamansi Processing Comparison Table

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
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