How ‘bunga kantan’ became Mariyaton’s recipe for success

Mariyaton Kaftiah Yusof turned her family's home kitchen into a successful business after the COVID-19 pandemic struck. In 2020, the 57-year-old mother of three started growing torch ginger, herbs, and vegetables behind her home during the Movement Control Order. Initially, selling fresh produce was challenging, so Mariyaton began experimenting with torch ginger serunding - a traditional floss made from bunga kantan.

With a small initial investment of RM500, she and her family carried out eight rounds of trials to perfect the taste. Word-of-mouth marketing helped them gain traction, and today, the venture generates around RM6,500 in monthly sales. Mariyaton has since expanded her product line to include tapioca shoot serunding, petai serunding, chaya shoot serunding, bitter gourd crisps, salang leaf crisps, and popia simpul kasih.

These products are marketed on social media and found in outlets like Petronas Mesra, Shell, and through local agents. The business has also expanded beyond Malaysia, reaching Brunei, Singapore, and Dubai through Felcra Bhd's Sambal Street initiative. Mariyaton emphasizes the importance of experimenting and prefers employing Malaysians to create income opportunities for others as the business grows.

Felcra has supported her expansion with various resources, including premises, machinery, and processing equipment.