Natural Product Biotechnology Stage: Commercial
Ramie Valorisation Platform
Re-reading Boehmeria nivea as a multi-purpose bioresource: one plant yielding tea, fermented beverages, functional fibre, and bioactive materials.
Ramie is grown in Indonesia for its fibre. Its leaves — the largest share of above-ground biomass — mostly stay in the field. This platform is the work of mapping what that discarded fraction can yield, and in which processing order it makes economic sense.
Three PHI products come from this platform today, and the residue of one becomes feedstock for the next.
Fermentation Technology Stage: Commercial
Controlled Fermentation Technology
Strain maintenance, parameter setting, and a measurable fermentation end point — the basis of PHI’s kombucha and fermented tea lines.
Fermentation is easy to start and hard to repeat. What separates a home-scale ferment from an industrial one is not the recipe but the ability to stop the reaction at the same point every time.
PHI maintains its own strains, records culture transfer history, and locks temperature, time, and final acidity per product line.
Product Development Stage: Commercial
Formulation & Prototyping
From idea to a sample that can be tasted, tested, and revised — including sensory testing, shelf life, and adjustment for scale-up.
Scientific Validation Stage: Pilot
Scientific Validation
Material characterisation, specification setting, and quality documentation so a product can account for itself.
This is also what small producers ask for most: the product already sells, but there is not a single document to show when a large buyer starts asking.
Process Technology Stage: Prototype
Biomass Upcycling
Reading process residue as feedstock whose use has not been found yet. Rami Fiber Crackers is the first output of this path.
Technology Development Stage: Research
Technology Transfer & Licensing
Moving a matured process to an industry partner, complete with parameters, operator training, and early production support.