AT an age when many have long retired, 85-year-old Chang Kun Min continues to oversee the daily operations of Ghee Hup Nutmeg Factory, a family-run heritage business that has become synonymous with Penang’s famous nutmeg industry.
As the founder and managing director of the factory, Chang remains deeply committed to preserving a legacy that spans four generations.
His dedication, perseverance and passion for the industry have enabled the business to withstand decades of challenges while continuing to thrive.
Reflecting on his family’s journey, Chang said his ancestors migrated to Penang in 1953 and established a nutmeg trading business that would later become a cornerstone of the family’s livelihood.
“Over the years, we experienced many ups and downs, but we never gave up. Today, the business is still going strong, and I am proud that the family tradition continues,” he said during an interview with Buletin Mutiara at his factory in Balik Pulau today.
Chang’s journey in the nutmeg trade began at the age of 16 when he assisted his father, Chang Sun Min, in purchasing nutmeg fruits from nearby villagers. The fruits were then resold to local factories, but the returns were modest.
Determined to improve the family’s prospects, Chang ventured into producing pickled nutmeg on a commercial scale about a decade later.
“At that time, not many people in the area were manufacturing pickled nutmeg commercially.
“We were fortunate because we had established strong relationships with fruit suppliers who provided us with a steady supply of fresh nutmeg,” he recalled.
That decision proved to be a turning point. More than four decades later, Ghee Hup Nutmeg Factory has grown into one of Balik Pulau’s well-known nutmeg producers, attracting both locals and tourists eager to learn about the fruit and its many uses.
What makes nutmeg particularly fascinating, according to Chang, is that almost every part of the fruit can be utilised.
“The skin and flesh are commonly processed into pickles, while the seeds are steamed to extract nutmeg oil, which is widely used in traditional medicated oils and balms.
“The fruit peel can be dried for about a week to produce nutmeg tea, while the reddish membrane surrounding the seed, known as mace, is a prized spice in the food industry.
“Nothing goes to waste. Every part of the nutmeg fruit has value and can be turned into something beneficial,” he said.
Today, Ghee Hup Nutmeg Factory produces a wide range of nutmeg-based products, including pickles, tea, jam, medicated oil, balm, beverages and its signature nutmeg juice.
Chang said among the most popular products is nutmeg juice, which many consumers enjoy for its refreshing taste and soothing properties, particularly for relieving sore throats and coughs.
“We produce a variety of nutmeg products that offer numerous health benefits,” Chang said.
He added that nutmeg has long been valued in traditional practices for helping to expel wind from the body, improve blood circulation and support heart health.
For visitors keen to discover everything there is to know about nutmeg, Ghee Hup Nutmeg Factory serves as both a production centre and an educational destination, showcasing the fruit’s journey from orchard to finished product.
Nutmeg, derived from the seed of the Myristica fragrans fruit, is renowned worldwide for its warm, aromatic flavour. In Penang, however, its significance extends beyond the kitchen.
It is widely used in traditional remedies, refreshing beverages and local delicacies, making it both a culinary treasure and an enduring symbol of the island’s heritage.
Story by Riadz Akmal
Pix by Noor Siti Nabilah Noorazis