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

When the COVID-19 pandemic hit Malaysia in 2020, Mariyaton Kaftiah Yusof, a 57-year-old mother of three, started growing torch ginger, herbs, and vegetables in her backyard due to Movement Control Order restrictions. Initially, selling fresh produce was challenging, so Mariyaton sought alternative ways to monetize her harvest. She decided to experiment with a bunga kantan (torch ginger) version of traditional floss, called serunding.

With only RM500 in capital, Mariyaton and her family underwent multiple rounds of trials to perfect the flavor, focusing on balancing the distinctive floral taste of bunga kantan, reducing garlic bitterness, and incorporating spices and anchovies. After receiving positive feedback from friends, Mariyaton started marketing her product.

Today, her small venture generates around RM6,500 in monthly sales from various products, including tapioca shoot serunding, petai serunding, chaya shoot serunding, bitter gourd crisps, salang leaf crisps, and popia simpul kasih. These items are promoted on social media, sold in Petronas Mesra and Shell outlets, and distributed through agents across the country.

Mariyaton's products have been recognized and distributed by Felcra Nasaruddin Belia under its Sambal Street initiative, reaching markets in Brunei, Singapore, and Dubai. Mariyaton's willingness to experiment and her preference for employing Malaysian workers have been crucial to her business growth. Felcra has supported her expansion by providing assistance such as business premises, machinery, and processing equipment.