Botanical name: Salvia hispanica
Tending to chia plants
You have probably heard of the “Chia Pet”, but may not have realized that Chia is a superfood! A member of the mint family, this flowering plant is cultivated for its small, oval-shaped seeds. Chia is grown commercially in its native countries: Guatemala and Mexico, as well as Bolivia, Argentina, Ecuador, and Australia. Rich in omega-3 fatty acids, the seeds yield 25-30% extractable oil, including a high level of alpha-linolenic acid. Historically, chia’s omega-3 fatty acid content, protein and fiber made it the food of choice for the Aztec peoples of Central America, who would consume it to fuel their long distance runs.
Processes: Seed cleaning, roller milling to produce free flowing consistent full fat meal, cold pressing and hammer milling to produce 6-8% oil flour and 100% oil, and propane solvent extraction to produce fully defatted (<1%) flour.
Products: chia seeds, chia oil, chia flour, chia defatted flour and chia full fat meal.