Ahmad Yaacob, the owner of Nasi Impit Adyanana, said that by utilising this approach, his company can produce more than 500 packs of nasi impit daily this Ramadan, including for the Singapore market.

The 65-year-old recalled that when he started the business in 1998, he could only produce 12 packs of nasi impit a day, with a shelf life of 24 hours.

“My daughter Nur Liyana and I tried every method but failed as the nasi impit would often become mouldy and watery even with proper packaging.

“Then in 2020, during the Movement Control Order, I saw on TV that retort technology could extend the shelf life of packed food,” he told Bernama.

Retort technology is a food preservation method that involves heating food sealed in a container – like a pouch or can – under high pressure to achieve commercial sterility, extending shelf life and ensuring safety.

Upon learning more about the method from an entrepreneur in Melaka and receiving guidance from the agriculture department, he began to produce 200 packs of nasi impit daily.

“With this technology, my nasi impit can last up to a year at room temperature, as long as it remains unopened,” he explained, adding that his business uses a retort machine to pack its products.

To maintain authenticity, he wraps the nasi impit in banana leaves before sealing it in plastic, resulting in a product that retains the same aroma as those that are traditionally served.

“I am grateful that this Ramadan, orders from Singapore and Kuala Lumpur have increased to more than 500 packs daily. Due to customer demand, we are offering our nasi impit in two sizes, 500g and 1kg,” he added.

Nasi Impit Adyanana has also been selected to receive an additional retort machine worth RM45,000 under the Batu Pahat district smart agriculture and agricultural mechanisation project.