
Organic Planting
Satoyama views the natural tropical rainforest plants as a source for vital active compounds to enhance the growth and health of poultry. Therefore, it is working towards its pilot production of its own poultry feed based on tropical sustainable sourced ingredients to replace temperate sourced ones.

What’s Permaculture





How We Do Our Planting



Organic Plants We Have At The Farm


Butterfly Pea
Antioxidants, helps in fatigue, revitalize the brain and increase energy.

Misai Kucing
Helps prevent gout, kidney stones and high-blood pressure

Patawali
Treat high blood pressure, cholera, diabetes, fever and cough.

Chilli
Contains Vitamin A – improving eyesight and Vitamin C – antioxidant.

Water Spinach
Reduce oxidative stress, helps prevent cancer and reduce blood pressure levels.

Jack Fruit
Prevents the development of heart diseases, diabetes and control blood sugar.

Black Face General
Helps reduce body heatiness and detoxifies the body of toxins.

Peppermint
Helps with nausea, fatigue, headaches, cold and flu.

Pegaga
Helps in fatigue, anxiety, depression, improve memory and blood clots in legs.

Eggplant
Helps lower the risk of stroke, heart attacks and blood clots.

Yam
Helps manage blood sugar, lower blood pressure and promotes gut health.

Pineapple
Reduce risk of cancer, suppress inflammation & eases digestion.

Moringa
Antioxidants, helps lower blood sugar level and reduce inflammation.

Roselle
Treat high blood pressure and improve immune system.

Red Ginger
Treat nausea and helps remove excess gas from body

Okra
Improves Digestions, reduces fatigue and has anti-stress effect.

Banana
Provides energy, good for skin health and helps aid digestion.


We encourage pollinators to the farm by using a host of flowers.
Certain flowers also secrete natural chemicals to repel pests.


Cosmos Sulphureus

Zinnia

Air Mata Pengantin

Our Plants Are myOrganic Certified


Organic Planting Research Milestones


May 2018 – University Putra Malaysia (UPM), Bintulu
Dr. Phebe Ding
Processing, packaging and shelf life of herbs for commercialization
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