Superfoods

When aiming at preserving natural nutritional content from native superfoods, there are two critical conditions that must be met:

1) Close and direct relationship with small farmers to shorten the supply chain:

Superfood biomarkers vary in relation to the ripening process and post-harvest of each fresh raw material.

For example, camu-camu’s vitamin C and yacon’s FOS content reduces as they ripen, and lucuma’s aroma and colour become pale if not processed freshly.

It is critical to have a close and direct relationship with farmers to be able to follow the crop’s development and schedule harvests to maximize the superfood bio-markers, guaranteeing that our raw material arrives at the precise time at our processing facility.

2) Low processing temperatures

Superfood bio-markers and organoleptic characteristics are temperature-sensitive.

We based our processing facility in Cajamarca, more than 3,000 meters above sea level, where the air is dry, hence has a greater humidity/water carrying capacity during the dehydration process; and atmospheric pressure is low, contributing to water evaporation at lower temperatures (energy).

These two key strategic characteristics inherent to our operation maximize the nutritional content and cost efficiency of our Superfood product range.