STIMULATING CULTIVATION & GENTLE PROCESSING

Therefore from the very beginning we cooperate with Food Science Faculties at Polish Universities and examine polyphenolic content in the berries. We grow it in the way that it stimulates it for pro-health compounds production.

Thanks to research done we know which cultivars are the best, how to grow them in optimal way, when do the harvest, how to store and process haskap berries in a way that preserves what is the most valuable in them.
We examine polyphenolic
content in the berries
We know which
cultivars are the best
The mutual synergistic
effect of antioxidants
Careful processing
EAT OR SWALLOW?

It is worth to note that phenolic compounds extracts from fruit are characterized by higher antioxidant activity than many pure phenolic compounds or vitamins, which could point to the mutual synergistic effect of antioxidants (Vinson 2001).

As demonstrated by clinical research, the bioavailability of those naturally occurring compounds significantly exceeds the health benefits carried by their corresponding supplements in pharmaceutical form (Sellappan 2002, Ben-Amotz 1996, Wang H 1996).

Our role is to ensure that all those compounds will not be destroyed during processing.