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MicroFractured Raw Chia is obtained through the MicroFracture process of the chia seed. The Micro-Fracture process is NOT exposed to any solvents, heat or excessive pressures that can leave contaminant residues and damage fragile fatty acid structures and is mostly used for food and beverage applications. Micro-Fractured Chia is selected from chia cultivated on our farms outside of Santa Cruz, Bolivia. Buying seed and seed derivatives directly from the farmer allows for strict quality control and cheaper prices.
MicroFractured(TM) Chia Flour provides a totally unique "Free Flowing Four/meal" produced by a proprietary particle reduction method called "MicroFracture(TM)". This unique process enables the seed to be finely fractured into several parts, with no loss in yield or nutrients. And, the flour is free flowing for easy handling and consumption. Most importantly, MicroFractured(TM) Chia is NOT exposed to any solvents, heat or excessive pressures that can leave contaminant residues and damage fragile fatty acid structures. MicroFractured(TM) Chia retains and delivers to consumers ALL of the natural goodness and pristine benefits that nature intended. Many of the benefits of Chia Flour are derived from the mineral and lignan rich pristine, whole and stable properties along with its 30 to 35% oil content and high antioxidant value. The 'MicroFractured(TM)' seed allows certain enzymes to be released and nutrients to be activated that not only increase the bio-availability but also retards rancidity, preserving the stable integrity of the oils.
Packaging, Shelf Life, and Storage:
Packaging: 20kg polypropylene bags
Shelf life and storage: typically 24 months when stored in a cool dry place. The maximum storage temperature is 20C and the maximum relative humidity is 60%.
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