From a Penang home kitchen to nationwide favourite: The story of Jeruk Madu Pak Ali

In 1985, Datuk Alias Ali began creating a honey-infused pickled fruit recipe to prevent surplus fruit from being wasted. He first prepared the jeruk in his home kitchen and sold it at roadside stalls and night markets throughout Penang. Over four decades later, Jeruk Madu Pak Ali has transformed into a leading food brand with four production plants in Simpang Ampat, managed by 100 employees, and over 50 retail outlets nationwide.

In 2001, Alias opened his first retail outlet in Medan Suri, Sungai Nibong, and expanded production as demand for his pickled fruits grew.

In 2008, the business invested in modern facilities, building four adjoining production plants covering a combined 142,000 sq ft, generating approximately 300 tonnes of pickled fruits monthly. However, this production is still insufficient to meet the local demand, estimated at 549 tonnes per month. The company has set its sights on exporting, currently limited by its inability to produce enough pickled fruits.

Looking to the future, Jeruk Madu Pak Ali plans to develop a smart factory on 18 acres of land in Kubang Ulu, Seberang Perai Tengah, slated for completion by 2035. The new facility will support both local sales and international exports, with potential interest from countries like the United Arab Emirates, Singapore, and Brunei. Despite its growth, the company has remained committed to its original recipe of honey-infused pickled fruits made from fresh produce and natural ingredients.