With an estimated total land area of 47,641 hectares, Indonesia is a source of raw materials for konjac plants. If one hectare of land yields 15 tons, the annual yield is around 714,000 tons. As a result, we will take advantage of this chance to become an export commodity. Konjac is a plant species native to Asia that has been processed into a food product that is frequently used as a low-calorie substitute for pasta or rice. Konjac products are widely used in Asian cuisine and have gained popularity as a health food.
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konjac root extract

Konjac Flour

Konjac flour or konjac root powder is prepared entirely from konjac root. Konjac flour has a smoother texture compared to konjac chips and does not require rehydration before use. Used as a thickening agent, binder, or stabilizer in various food products such as noodles, bread, and sauces.

konjac chip

Konjac Chips

Konjac chips are the raw, dried slices of the konjac plant. Konjac chips have a tough and chewy texture, and they need to be rehydrated before they can be used in cooking. Used in various traditional Asian dishes such as hot pot, stir-fries, and soups.

The Benefits of Konjac Plant

Possesses viscous or food gelling properties.

Has a high water solubility of glucomannan.

It can be a healthy food because it has fiber and low calories.

Product Application


konjac flour noodles



Vegan Meat

vegan meat


konjac sponge


konjac pearl

Dietary Supplement

dietary supplement

How to Process Konjac

The production of high-quality konjac flour is critical to ensuring its safety and efficacy as a culinary component. Before beginning, carefully wash the konjac plant to eliminate any dirt or contaminants. The plant is then peeled and sliced into konjac chips, which are subsequently dried at high temperatures. This important procedure not only saves the plant’s nutrition but also removes the possibility of bacterial development. The dried chips are then crushed into a fine powder to make konjac flour, which is safe to consume and may be used as a natural thickener in a variety of dishes. By using this rigorous process, you can be sure that you are getting a high-quality product that is both nutritious and safe for consumption.

Frequently Asked Questions

What is the definition of konjac root plant?

Konjac plant, also known as konnyaku or porang plant, is an annual plant that grows from a 25 cm diameter root. This root is a stem modification. The leaves are 1.3 m long from the base, pinnate, and split into many leaflets. Shirataki rice is the most frequent product derived from processed konjac plants.

What are the advantages of the konjac plant?

The konjac plant has numerous advantages, including:

  • Use as an alternative food in dry and less fertile areas
  • High fiber content that aids digestion
  • active compounds that reduce the risk of disease (heart disease, diabetes, and cancer)
Is the konjac plant toxic?

Because the konjac plant contains calcium oxalate toxins that cause kidney stones, it must be processed before eating.

Is it possible to eat the konjac plant?

The konjac plant is edible and is used in a variety of traditional cuisines. Furthermore, the konjac plant is low in calories and contains glucomannan, which can aid in weight loss and diabetes management.

What is konjac flour made of?

The root of the konjac plant (Amorphophallus konjac), commonly known as elephant yam, is used to make konjac flour. To manufacture konjac flour, the root is peeled, cleaned, and processed into a fine powder.


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