The roselle is a species of hibiscus native to the tropics. It produces large white to pale yellow flowers that develop into fleshy red calyces enclosing seeds. China and Thailand are the largest producers globally. Roselle was introduced to Malaysia in the 1990s and production peaked at over 500 hectares in 2000, though it has since declined. The calyces are rich in vitamins and antioxidants and used to make drinks that provide health benefits like reducing inflammation and blood pressure.

1. ROSELLE

2. THE ROSELLE
 The roselle (Hibiscus sabdariffa) is a species
of hibiscus native to the old world tropics, used for
the production of fibre and as an infusion. It is an
annual or perennial herb or woody-based.
 The flowers are 8–10 cm (3–4 in) in diameter, white
to pale yellow with a dark red spot at the base of
each petal, and have a stout fleshy calyx at the
base, 1–2 cm (0.39–0.79 in) wide, enlarging to 3–
3.5 cm (1.2–1.4 in), fleshy and bright red as
the fruit matures. It takes about six months to
mature.

3. PRODUCTION
 China and Thailand are the largest producers and control much of the
world supply. Thailand invested heavily in roselle production and their
product is of superior quality, whereas China's product, with less
stringent quality control practices, is less reliable and reputable. The
world's best roselle comes from the Sudan, but the quantity is low and
poor processing hampers quality. Mexico, Egypt, Senegal, Tanzania, Mali
and Jamaica are also important suppliers but production is mostly used
domestically.
 Roselle is a relatively new crop to create an industry in Malaysia. It was
introduced in early 1990s and its commercial planting was first promoted
in 1993 by the Department of Agriculture in Terengganu. The planted
acreage was 12.8 ha (30 acres) in 1993, but had steadily increased to
peak at 506 ha (1,000 acres) in 2000. The planted area is now less than
150 ha (400 acres) annually, planted with two main varieties. Terengganu
state used to be the first and the largest producer, but now the
production has spread more to other states. Despite the dwindling
hectarage over the past decade or so, roselle is becoming increasingly
known to the general population as an important pro-health drink in the
country. To a small extent, the calyces are also processed into sweet
pickle, jelly and jam. jimmon rubillos

4. BENEFIT OF ROSELLE.
 Rich in Vitamin C – 3x more than blackcurrant and
9x more than citrus.
 Rich anti-oxidant (anthocyanins)
 Has also vitamin D, B1, B2, B2 complex, A, niacin
and calcium

5. DRINK BENEFITS
 Natural electrolyte to substitute mineral sweated
while playing sport
 Reduce inflammation kidney and urinary
 Reduce blood hypertension
 Normalize blood pressure
 Stimulate internal peristalsis
 Relief cough and fever.
 Resistance to disease
 Reduce absorption of alcohol.
 Softening the skin.

6. GALLERY
Decoring — removal of a seed capsule
from the fruit using a simple hand-held
gadget to obtain its calyx

7. Variation in flower colour of roselle (a tetraploid species)

8. Two varieties are planted in Malaysia (Left - variety
Terengganu or UMKL-1;right - variety Arab. The varieties
produce about 8 t/ha (3.6 short tons/acre) of fresh fruits or 4
t/ha (1.8 short tons/acre) of fresh calyces. On the average,
variety Arab yields more, and with higher calyx to capsule
ratio.

9. Dried roselle calyces can be obtained in two ways; one way is by
harvesting the fruits fresh, decore them, and then dry the calyces;
the other way is by leaving the fruits to dry on the plants to some
extent, harvest the dried fruits, dry them further if necessary, and
then separate the calyces from the capsules