What We Do
We are farmers who spend most of our day cultivating sprouts (young plants) that we then turn into juices for you to enjoy. Before we start growing our crops, we spend months researching which juices we believe will be most helpful for you. Once we have carefully chosen which which juices would be best, we follow a process that we perfected over 20 years to ensure that our raw juices are as good as those you press at home.
How we Make the Sweetest, Freshest Tasting Juices:
First, we buy only carefully selected non-GMO organic seeds. Every batch is screened for disease vectors.
Our seeds are soaked in our proprietary system – we made it ourselves – that assures that the seeds get exactly what they need to germinate. This means rinsing the seeds with water every 12 minutes for the first 24 hours and ensuring that the seeds always have lots of nice sweet oxygen.
Then we lay out the germinated seeds in trays, put the trays into a multi layer rack and then water them 24 hours a day, making sure that there is great air circulation.
When the sprouts reach their perfect peak for harvesting we then gently squeeze the juice out. (Yes! a low gear, slow speed grinder so as not to damage anything followed by a hydraulic press).
Then we cool the juice, add just enough organic lactic acid to prevent decay. (This is the age-old method of preservation of foods). However, we add the organic lactic (non-dairy) acid with a very light touch.
Then we seal the juice into single serving tubes using a pharmaceutical grade system. We mark the best before date on every tube with a date that is 6 months from production. While the nutrient values last at least that long the colour may slowly change from green to less than green and the taste can change too eventually but the juices are always safe; in fact our tests have shown that they are still drinkable with no bacterial growth after 4 years! There is no need to refrigerate the juices, although some people treat it like a white wine and prefer to drink them slightly chilled.
Next we go from age-old methods to star wars. We subject the juice, that is already tightly sealed in single serving tubes, to HPP (ultra high pressure). Learn more about how HPP works here. This kills the bad bacteria without hurting the desired qualities of the juices and significantly increases the amount of sulforaphane compared with that in raw broccoli sprouts. Especially, this method leaves the enzymes intact and alive for you. What is interesting is that the ultra-high pressure does not even break down the long chain enzymes because the pressure is isostatic (ie. equal on all sides). In fact, when tested, there is actually a small improvement in some enzymes of around 1-2%.