Author: P3Design

Chia Seed Powder is a multifunctional fiber extracted from the Chia seed that has a total dietary fiber content of up to 50%, as well as a 30% protein. It is a vegetal protein that is easily dispersible, high in quality, low in saturated fat and with no cholesterol.

Our Chia Seed Powder is the result of cold pressing chia seeds then finely milling them into a powder – this process is purported to enhance the nutritional benefits of the seeds.  After microbiology testing for foreign bacteria’s and heavy metals the powder is ready to be packed and shipped.

Our organic chia seed oil is certified in accordance with the Argentine organic norms Law 25.127 and its decrees, SAGyP 423/92, SENASA 1286/93, SAGPyA 270/00 y SAGPyA 451/01 and annexes, which are considered equivalent in accordance with the provisions of the European Regulation EC 834/2007, 889/08 and EN 45011 and Memorandum of Understanding (MOU) SENASA-MAFF for Japan and under the US National Organic Program 7 CFR Part 205.

We obtain our Chia Seed Oil in our own processing plant by cold pressing and filtering with no chemical solvents. This way the seed’s nutritional characteristics, low acidity and peroxide levels are perfectly preserved.

Our Premium Chia Seed Oil contains no ingredients derived from animals, therefore free from Bovine Spongiform Encephalopathy (BSE) and other TSE’s. It is not derived from Genetically Modified Organisms (GMO).

Chia was first used by the Aztecs as early as 3500 B.C. and was a cash crop in the center of Mexico between 1500 and 900 B.C. It was used as food, mixed with other foods, drunk as a beverage, ground into flour, included in medicines, and pressed for oil.

When the Spanish conquerors landed the new land in 1500s, they repressed the natives, and suppressed their traditions and chia, as the result, was deliberately eliminated.  Chia survived only in regional area in Mexico for the last 500 years.

It was until early 1990s, a group of American and south American scientists, nutritionists and agriculturalists began collaborating in commercial production of chia in Argentina. At present, chia is grown in Argentina, Mexico, Peru and Bolivia.