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In fact, Malaysia is the second largest consumer of meat in Southeast Asia, topped only by Singapore.
If consumed in moderation, meat can be part of a healthy diet. But if consumed in excessive amounts, as is often the case, it can have the opposite effect on one’s health.
And that’s the issue that local entrepreneur, Ahmad Syafik Jafaar, 39, hopes to tackle with his newly introduced plant-based meat substitute, simply called Nanka.
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As the name implies, Nanka is made from jackfruit, which in Malay is known as ‘nangka’. However, the nagging question is: can sweet jackfruit ever replace savoury meat?
Syafik says “yes”, given the positive feedback he’s received so far.
Speaking to FMT, he says, “About three years ago, I stumbled across this wonderful technology of creating plant-based meat from jackfruit.”
After acquiring the technology, he began experimenting with all manner of jackfruit products, together with his wife and business partner.
“It’s my mission to introduce a better and healthier lifestyle to Malaysians.”
But why the crusade to replace meat?
Syafik explains that the typical Malaysian is a natural born foodie, devouring meat and fast food with gusto, something Syafik himself was guilty of once upon a time.
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However, when he and his wife had a child, he began to take stock of his eating habits and realised he wanted to eat healthier.
It was tough going at first as there was a serious lack of alternatives to meat that were convenient, delicious and healthy. So, Syafik decided to create his own.
But how did jackfruit come into the equation? And why not any other fruit?
Syafik explains that jackfruit already enjoys a place in Indian and Malay savoury dishes.
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More importantly, jackfruit flesh has a molecular structure that resembles that of red meat, meaning it can be cooked in different ways the same way as meat can.
At first, Nanka’s product line was limited to burger patties. However, meatballs, nuggets and meat cubes have recently been introduced.
“Jackfruit is very versatile and can be used in many dishes,” Syafik says, suggesting burgers, satay, soups and rendang as among the dishes where Nanka shines.
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Can jackfruit meat really replace the taste of red meat though? Syafik is confident it can, since its appearance and texture is uncannily similar to that of meat.
Since Nanka is already up against other plant-based meat substitutes in the market, Syafik is mindful about keeping prices reasonable to attract more customers.
He’s also excited that Nanka products will be enjoying pride of place on supermarket shelves in the near future, though customers are still free to directly order from Nanka’s online store, he says.
He adds that customer feedback has been positive so far. He relates how he once served a group of university students his jackfruit patties to gauge how filling the patties could be.
“The students said it was the equivalent to eating a plateful of rice. And what’s more, the feeling of fullness lasted longer,” he says of the Nanka burgers they ate.
According to Syafik, the fact that Nanka is rich in fibre means that it will help maintain a healthy gut and help reduce hunger pangs, thus aiding in diet management.
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Syafik says he is happy to play his part in helping Malaysians cut down on their consumption of meat.
He adds that the country’s reliance on imported meat is somewhat worrying, referring to the recent incident when tainted red meat was sold to the public.
He also points out that the livestock industry has contributed significantly to land degradation, and that a healthier meat-free diet is kinder to the environment.
Nanka’s potential as the ideal meat substitute is what keeps Syafik confident that he’s on the right track. “We ought to make a conscious effort to recognise our impact on people and the environment.
“At the end of the day, when I go back home, I can sleep better knowing that I’ve done good by my fellow Malaysians.”
If you’d like to sample some of Nanka’s products, visit their online store here to make a purchase.
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