HannaH’s HPP "Nam Hom"coconut water “HannaH’s HPP "Nam Hom"coconut waterr” is made from aromatic coconut, which is famous for coconut water and established the geographical indication of plant origin in Ratchaburi, Thailand. Coconut water in the Hannah brand is made from Pure & Minimally processes, which the high technology, namely High-Pressure Processing (HPP). The HPP can which means they retain their flavor, texture, nutrients, and shelf life is extended up to three times longer than traditional preservation methods. In addition, we control the quality control of Hannah’s product by using “Omics Biotechnology” for hygiene, which can be preserved at the temperature of 0-4 ℃ for 90 days. Technology High-Pressure Processing (HPP) Technology is a “nonthermal” food preservation technique that inactivates harmful pathogens and vegetative spoilage microorganisms by using pressure rather than heat to effect pasteurization. HPP is an all-natural process. Using purified cold water, sealed products are subjected to incredibly high pressures – up to 6,000 bar (87,000 psi). This intense pressure neutralizes foodborne pathogens, like listeria and E. coli, without preservatives or chemicals. High-pressure processing has many benefits including maintaining food’s fresh, natural taste Preserving vitamins and minerals, improving food safety, reduces waste and processing inefficiencies. Unique Value 1. The HPP can which means they retain their flavor, texture, and nutrients. 2. The HPP can shelf life is extended up to three times longer than traditional preservation methods 3. Products aren’t subjected to heat (thermal processing) or chemicals, which means they retain their flavor, texture, and nutrients. 4. The coconut water is high quality and conventional the geographical indication of plant origin