Paul
Hangan; founder of Premium Australian Chilli Lime Black Garlic, is
looking to upscale his product from bench top to factory production
capacity with a $150,000 donation sourcing. The donation will be
committed to the commercial production and sale of Chilli Lime Black
Garlic Hot Sauce. This will not only provide relief to the financial
challenges with which Hangan had confronted since a severe Haemorrhagic
Stroke in 2017 got him wheelchair bound, but also serve as a highly
modified stroke diet therapy. Speaking about the Chilli Lime Black
Garlic Hot Sauce therapy, Paul Hangan said “if humanity smile on me and
make this project a reality, chilli lime hot sauce will not only aid
mental hot recovery; it will also donate a percentage of its profits to
an organisation in charge of stroke and mental health issues”.
Prior
to his 2017 experience, Hangan had proved his innovative capability in
bringing out the uniqueness in food ingredients by winning 1st Prize in a
2015 Nationwide Chill Foods Competition for his Himalayan Chilli Salt
Blend. Based on years of personal experimentation and consumption, the
Chilli Lime Black Garlic Hot Sauce had been certified as a tasty
nutritious diet for weight loss, reduction of blood pressure and
inflammation, clearing up congestion, enhancing eye health, reducing
risk of cancer, reduction of ache and pain, and also helping against
stress and depression. Made of 100% Australian ingredients, the Chilli
Lime Black Garlic Hot Sauce sale will help complement the effort of the
Australian struggling farmers with a reasonable percentage of profit
realised on every bottle sale committed to stroke recovery and mental
health programs.
