Home
Product list
About us

La chía (Salvia hispanica)
español

chia
Chia. Crop 2014
semillas chia
Chia seeds

Chía (Salvia hispanica).

Salvia hispanica, commonly known as chia, is a species of flowering plant in the mint family, Lamiaceae, native to central and southern Mexico and Guatemala. The 16th century Codex Mendoza provides evidence that it was cultivated by the Aztec in pre-Columbian times; economic historians have suggested that it was as important as maize as a food crop. It is still used in Mexico and Guatemala, with the seeds sometimes ground, while whole seeds are used for nutritious drinks and as a food source.
Etymology: The word chia is derived from the Nahuatl word chian, meaning oily. The present Mexican state of Chiapas received its name from the Nahuatl "chia water" or "chia river."

Description:  Chia is an annual herb growing up to 1 m (3.3 ft) tall, with opposite leaves that are 4–8 cm (1.6–3.1 in) long and 3–5 cm (1.2–2.0 in) wide. Its flowers are purple or white and are produced in numerous clusters in a spike at the end of each stem. Chia is hardy from USDA Zones 9-12. Many plants cultivated as S. hispanica are actually
Chia is grown commercially for its seed, a food that is rich in omega-3 fatty acids, since the seeds yield 25–30% extractable oil, including α-linolenic acid (ALA). Of total fat, the composition of the oil can be 55% ω-3, 18% ω-6, 6% ω-9, and 10% saturated fat.
Chia seeds are typically small ovals with a diameter of about 1 mm (0.039 in). They are mottle-colored with brown, gray, black and white.
Chia seed is traditionally consumed in Mexico, and the southwestern United States, but is not widely known in Europe. Chia (or chian or chien) has mostly been identified as Salvia hispanica L. Today, chia is grown commercially in its native Mexico, and in Bolivia, Argentina, Ecuador, Nicaragua, Australia, and Guatemala. In 2008, Australia was the world's largest producer of chia.

Nutrient content and food uses : According to the USDA, a one ounce (28 gram) serving of chia seeds contains 9 grams of fat, 5 milligrams of sodium, 11 grams of dietary fiber and 4 grams of protein. The seeds also have 18% of the recommended daily intake of calcium, 27% phosphorus and 30% manganese,  similar in nutrient content to other edible seeds such as flax or sesame. Although preliminary research indicates potential for dietary health benefits, this work remains sparse and inconclusive.
In 2009, the European Union approved chia seeds as a novel food, allowing up to 5% of a bread product's total matter.
Chia seeds may be added to other foods as a topping or put into smoothies, breakfast cereals, energy bars, yogurt, made into a gelatin-like substance, or consumed raw.
Preliminary research: One pilot study found that 10 weeks ingestion of 25 grams per day of milled chia seeds, compared to intact seeds, produced higher blood levels of alpha-linolenic acid and eicosapentaenoic acid, an omega-3 long-chain fatty acid considered good for the heart, while having no effect on inflammation or disease risk factors.

Technical Information
Scientific name

Salvia hispanica L.

Family

Lameaceae

Variety

Black

Vegetative period

From 180 to 195 days.

Type soil requirements

Deep soils sandy loam.

Plant height

1 to 1,5 m.

Grain Color

Different tonalities of gray, brown and white. The seeds contain oil and mucilage in contact with the water.

Flower color

Violet blue

Production areas

Santa Cruz (Bolivia)

Sowing season

November to December with the begin of the rainy season

Crop season

April to May

Production yields

750 a 800 Kg/ha

Nutritional Composition
Parameters

Unit

Value

Moisture

%

< 6.8

Energy

Kcal/100gr

530

Total fat

%

> 17,0

Proteins

%

> 32.0

Carbohydrates

%

> 44.0

Omega-3 fatty acids

%

> 28.0

Trans fatty acids

%

absence

Product Information
Parameters

Unit

Value

Physical Purity

%

> 99.9

Impurities (little straws)

%

< 0.1

Insects,larvae

%

absence

Packing

Kraft paper

 

Unit weight

25 lb - 25 kg

 

Production capacity

40 TM/Year

address sales, email, juanpcastedo@yahoo.com
ccbol

Organic Virgin Camellia Oil

is said the orient "Olive Oil". As the woody oil, 12 months are needed from its bloom to its pollination, then to its maturity.
At the harvest, the second bloom begins which makes it enjoy the reputation, in quote, that as is said in the Chinese saying, "a woman gets pregnant while having a baby." As a healthy edible oil, it has a variety of nutrients, bright color and unadulterated taste because grown in the shinny sun for so long time without any pollution from little chemical fertilizers or pesticide.
it is also a titbit among so many kinds of oil because of its growing environment, its growing period, its health care and its small quantity.
Different researches show that if we have it for a long time, it can help us regulate blood fat, control coronary heart disease and blood pressure, reduce cholesterin in blood and so on, for it is rich in not only a variety of unsaturation fatty acid such as oleic acid, linoleic acid, and linolenic acid but different kinds of microelement which can not be gained by our bodies.

It is made directly from tea seeds by the process of coldly-pressing, filtrating, depositing and then filtrating them. And it is suitable for cooking and salad. The color is clear golden yellow with camellia oil.

1) Organic
2) 100% cold pressed
3) Content of unsaturated fatty acid up to more than 90%
4) No cholesterol
5) Rich in vitamine E,squalene ,camellia glucoside,camellia saponin,tea polyphenol
6) OMEGA -3 diet
Packing: 500ml/bottle,180kg/Drum.can pack as per clients' request

Camelias oil
Camellia Oil
address sales, email, juanpcastedo@yahoo.com
ccbol
home
spanish
Home
Product list
About us