In the mid 1990s, our founder Mr. Lim was living a fast-paced life as an engineer. Success came, but at a heavy cost — long hours, stress, and an unstable diet led him into painful gastric problems. Many nights, the pain grew so severe that his wife and eldest son had to carry him into the car and rush him to the hospital. Yet each visit only offered temporary relief. The root of the problem remained.

He began to wonder: could health be more than medicine? Could food itself be the answer?

In 1996, Mr. Lim discovered a piece of untouched land in Titi. It awakened his childhood dream of living close to the soil. A year later, Titi Eco Farm was born. Among the first fruits that flourished here was papaya. Someone told him that papaya seeds might help with gastric troubles. He tried them — and they worked.

Curious and hopeful, he dug deeper into the fruit′s secrets. He learned about papain, the natural enzyme in papaya that aids digestion and restores balance. Driven by both personal healing and a desire to help others, he invested in gentle processing technology to transform papaya into an easy, convenient powder — carrying the fruit′s healing essence without losing its natural integrity.

Through this journey, his gastric problems healed. More than that, he gained a profound belief: true health grows from the soil, not from the hospital.

For over two decades, our Papaya Powder has remained the signature product of Titi Eco Farm — created not just from fruit, but from a story of pain, discovery, and the quiet power of nature to heal.

When we began exploring the world of sprouting, we stumbled upon a quiet revolution — the work of Dr. Ann Wigmore, who created Rejuvelac, a fermented wheat sprout enzyme. Later, we learned how Dr. Lui Jiu Nan continued to share this wisdom, reminding the world that sprouting unlocks the seed’s hidden energy — its life force.

Fascinated, we began our own sprouting project on the farm. Each tiny seed awakening under careful watch revealed something profound: life was not only growing, it was transforming. Sprouting changes everything — nutrients become more active, digestion becomes lighter, and the food itself carries vitality you can feel.

Yet bringing this living process into modern food production was far from simple. Sprouting is not a streamlined operation — it responds to nature’s rhythm, shifting with temperature, humidity, and even the mood of the weather. Modern food safety standards, however, are built to eliminate anything “alive” in food, as living organisms can shorten shelf life.

We didn’t want to choose between safety and life.
So we spent years designing a production pipeline that respects both — precise enough to meet food safety standards, yet gentle enough to preserve the living nutrients and good microbes that make sprouted foods truly powerful.

Through countless trials, adjustments, and patient observation, the process finally came alive — balanced, safe, and full of vitality.

Our sprouted series was born not from convenience, but from devotion: to keep food alive, to honor the seed’s transformation, and to share its quiet strength with others.

Because we believe — real nourishment begins when food is still breathing with life.