The exclusive production process
ZUCCARI Research and Development Department has found a superior quality papaya in South America. It is actually proved that the ideal climatic and environmental conditions of these soils, particularly of the Brazilian ones, are perfect for the cultivation of plants containing a higher quantity of active principles. The fruit pulp is preserved thanks to a sophisticated storage process in a controlled atmosphere.
The fermentation process of the raw material takes place in Italy after its delivery and lasts for some month. The current protocol results from a more than 3 year long scientific research and it is aimed to developing an absolute top quality raw material rich in antioxidant.
Various components including bacteria from the Saccharomyces Boulardii strain are added and left to act for a few months through a special patented system.
However, the liquid solution obtained is not stable enough yet, since the water content could encourage the further development bacteria.
Therefore, the solution is nebulized through a delicate atomization process: a pure and concentrated powder comes out thanks to the spry-dray technique at a controlled temperature and pressure. It is not altered by production processes which may compromise the product integrity.
This grants a final product rich in aromas and free from preservatives.