1. The experimentto study the processing technique of nectars with papaya as material.

2. Fruit beverages and fruit juices, Fruit nectars, Vegetable juice, Almond milks, Sorbets, Must, Frozen fruit drinks

3. HPLC organic acid profiles of pineapple fruit, its natural juice, juice concentrate, commercial juices and nectars were established.

4. Alga aromatic nectar is created in our in-house Botanical Lab and specialized distillers which allows us to extract our aromatic nectars