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About Dulci Berry Miracle FruitTMWhat is Dulci Berry Miracle FruitTM?
It's a small berry with flavor enhancement properties in addition to its ability to transform sour and acidic tastes into sweet delicatessens. The fruit has an oval shape and is a little smaller than a grape. Its outer coat is red in color when fully ripened and green when unripe.This fruit is changing the way we eat.
Our company has several presentations:
Dulci Berry (frozen fruit)
Dulci Trickers (dehydrated fruit)
Dulci Trits ( fruit in powder form)
Dulci Gum (fruit in a gum)
Dulci Lollypop (fruit in a lollypop)
Go to Products to learn more.
This exotic fruit is not only revolutionizing the way we eat but also contains high levels of antioxidants.The USDA categorized the antioxidants content in the fruit, coat, pulp and seed. This research paper written by Dr. George E. Inglett was published in the Journal of Food Science.
The following table compares values of Anthocyanin content of selected fruits.
Anthocyanin Content of Several Fruits
Source: United States Department of Agriculture Database for the Anthocyanin content of Selected Foods - Release 2.1
* Obtained by ChromaDex.
What is Miraculin?
The pulp of the fruit contains a glycoprotein called Miraculin. The glycoprotein consists of 191 amino acids and some carbohydrate chains. Because glycoproteins are sensitive to heat, the Miraculin loses its taste modifying properties when heated over 100 degrees Fahrenheit. The Miraculin effect lasts from 15 minutes to about an hour and a half; this will depend on your taste buds and how long you leave the pulp in your mouth.
Where Did This Fruit Originate?
This fruit was first discovered between 1704 and 1727 in West Africa by a French explorer named Reynaud Des Marchais.
In 1852, Dr. W. F. Daniell, a botanist stationed at an outpost in West Africa, published an article in the Pharmaceutical Journal, Vol. Xl, where he dubbed the fruit the "Miraculous Berry". When the word got out about the properties of the "Miraculous Berry", entrepreneurs of that time realized the importance of this berry and its commercial viability. Since that time, millions of dollars and uncountable hours of research have gone into the development of the Miracle Fruit as a sugar substitute, an industry that could be worth billions.
In the early 20th century, botanist David Fairchild who worked for the U.S. Department of Agriculture was the first person to introduce Miracle Fruit to the U.S.A. from Africa. In 1968, the active protein in the berries was isolated by a biology professor Lloyd Beidler, Florida State University. It is said that Dutch researchers who were doing similar research with Miracle Fruit berries at that time named the active protein "Miraculin". Others say that the name "Miraculin" came from Professor Kenzo Kurihara, a Japanese scientist who also isolated the active substance in 1968.
Many attempts have been made to grow the tree on a small scale. Several plant nurseries claim to have a few trees for sale and a few sell the fruit. Due to the limited supply the fruit has been sold at high prices. The good news is that Miracle Fruits Exchange, Inc out of South Florida has planted trees on a much larger scale and is now beginning to have plenty of production.
How is Miracle Fruit Produced?
The fruit is produced by a tree that can grow up to 5.5 meters tall (18 feet) in its native environment. However, in the U.S. the tree only grows to about 2.5 meters (8 feet) tall. This tree is a very slow growing tree and relatively hard to cultivate outside its native environment. It thrives under a humid tropical environment. Young Miracle Fruit trees can't endure freezing conditions, but adult trees may tolerate very short and not too intense freezes.
Miracle Fruit is produced almost year round, but between May and September fruit production intensifies.