GEORGE TOWN, Aug 22 — What began as a way to stop surplus fruit from going to waste has grown into one of Penang’s best-known food brands.
When Datuk Alias Ali created his own honey-infused pickled fruit recipe in 1985, he made the jeruk in his home kitchen before selling it at roadside stalls and night markets across the state.
More than four decades later, Jeruk Madu Pak Ali has grown from a three-person operation to a business with four production plants in Simpang Ampat on mainland Penang with over 100 employees and 50 retail outlets nationwide.
Alias opened his first retail outlet in Medan Suri, Sungai Nibong, in 2001 before expanding production as demand for his pickled fruits continued to grow.
The business later received guidance from the Malaysian Agricultural Research and Development Institute and the Health Ministry under the MeSTI food safety certification programme, before obtaining halal certification.
Company marketing and public relations executive Mohd Shahrul Nizam Shahidin said the first factory was built in 2008 and has since expanded into four adjoining production plants covering a combined 142,000 sq ft.
Together, the facilities produce about 300 tonnes of pickled fruits every month. Even then, that is not enough.
Mohd Shahrul said market research showed demand has reached about 549 tonnes a month, which is why the company has yet to begin exporting.
“That is why we are not exporting yet, because our production is not even able to meet local demand,” he said.
To prepare for future growth, the company has acquired 18 acres of land in Kubang Ulu, Seberang Perai Tengah, for a proposed smart factory targeted for completion by 2035.
The new facility is expected to support both local sales and exports, with interest already coming from markets including the United Arab Emirates, Singapore and Brunei.
Despite its growth, the company has stayed true to the recipe that made it famous.
Jeruk Madu Pak Ali remains known for its honey-infused pickled fruits made using fresh produce and natural ingredients.
Mohd Shahrul said the company continues to combine modern food technology with years of research while preserving the traditional flavours customers have come to expect.
Visitors to the factory can also watch the production process and learn how the pickled fruits are made.
Jeruk Madu Pak Ali is among 10 traditional trades featured in Penang Global Tourism’s traditional trades campaign this year, organised in collaboration with Penang Heritage Trust.
State Tourism and Creative Economy Committee chairman Wong Hon Wai said the campaign celebrates the traditional trades, handmade products and family recipes that continue to define Penang’s identity.
He said these businesses represent the state’s living heritage by preserving traditional recipes, craftsmanship, entrepreneurship and family legacies for future generations.
