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Growing our Chia Seeds

Last updated: Wednesday July 18th 2018

A member of the mint family, chia seeds are an annual herbaceous plant.  This means each year new seeds must be sown, and at the end of the growing season the plants die.  In Argentina, where our Andean Sol Organic Chia Seeds grow, planting begins in February of each year during the peak of summer.  Around June the chia fields burst into a beautiful sea of purple and white flowers for as far as the eye can see – quite the impressive sight!

Growing chia is actually a much more complex process than many would think. Chia is exceptionally sensitive to frost which can kill the plant before the chia seeds have had the chance to mature. When this happens, you get immature brown chia seeds that lack the full nutritional qualities of fully mature black or white chia seeds. The only water chia plants receive comes from the rain, so drought can also greatly impact the crop. Finally, excess humidity during the growing season can cause other microbiological nasties to grow resulting in poor quality chia seeds.

Andean Sol’s farmers never use pesticides or weed killers such as glyphosate in the growing of our organic chia. Though this can mean the yield of chia seeds produced is lower than if chemicals were used, it guarantees that the product you consume is only the purest food possible.

As you can see, it is no mean feat to bring you the highest quality chia seeds!

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