The Konjac, commonly known as the corm-like tuber of Amorphophallus Konjac C.Korch, is a perennial plants native of warm tropical to tropical regions, eastern Asia, from Japan and south of China to Indonesia. Konjac is a nutrient-rich food plant food with low calorie and no fat content. In China, Konjac is called Ju Ruo, which has been used as a food for over 2,000 years, as described in the "Ode to the Capital of Shu Kingdom", written by Zuo Si of Xijin Dynasty.

In Japan, Konjac is called Konnyaku, which has been an important part of oriental dishes for more than 1,500 years in Japanese cuisines.

Konjac Glucomannan is an important, effective and unique water-soluble dietary fiber contained in the Konjac. Glucomannan is a high molecular polysaccharide with its structure as residues of mannose and glucose, having a molecular weight of 200,000 to 2,000,000 Daltons, swelling by absorbing hundreds times of its weight of water. In most instances, research was initiated to elucidate the impact of Konjac Glucomannan on the following functional claims:

• Promotes weight loss
• Lowers cholesterol and triglyceride levels
• Reduces fat absorption
• Promotes blood sugar control
• Promotes feeling of fullness (satiety)
• Improvement of diet for diabetics
• Relying on modern equipments, advanced technology, optimal manufacturing process, and strict quality control, we extract its natural active properties from its corm-like Tubers, and standardized it to assay.
  This traditional food is becoming a bulk nutritional ingredient suitable for Functional Beverages, Foods, Capsules, Gums, Jellies and Tablets industry.
  
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