Key FeaturesThe solid state fermentation of rice by Monascus has a long tradition in East Asian countries which dates back at least to the first century A.D. (MEYER, 1990). The fermentate is obtained as scarlet to purple red grains which have the original rice grain structure well preserved. Trade product is mostly a ground powder which is called in China _AnKa_ or _Hong Qu_ (pronounced approximately _Hong zhu_ (rhymes with French _rue_)). The Japanese know the product under the name _Koji_. The main application is however, as a food additive, in particular to meat as a preservative and condiment.Our Orgainic Red Anka(monascus, anka) is produced with Hwa Lian organic rice and our monascus purpureus. By using red anka, we produced various anka products such as red anka soy sauce, red anka thick soy sauce, red anka vinegar, red yeast rice, red yeast powder, anka bean curd sauce, seasonings, condiments
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