The fermentation time is different: five years and seven years are the fermentation time of these two enzymes respectively. The fermentation time of five years is relatively short, and the fermentation time of seven years is relatively long. Fermentation time is the key factor to ensure that the nutrients in the enzyme can be fully transformed and released. The longer the fermentation time, the richer the nutrients in the enzyme and the better the effect.

The nutritional value is different: Morinda citrifolia enzyme with five years and seven years is rich in nutrition, but the enzyme with seven years contains more kinds of rare elements and rare nutrients, such as sanonin, procyanidins, total saponins, polysaccharides, total flavonoids, polyphenols and a large number of natural enzymes.