How Are Chia Seeds Harvested & Processed for Market?

Chia is an herb of the Salvia family, known for its healing properties. The plant is a native of the southwestern United States and is a part of the region's staple diet. The plant thrives in a range of soils and climates and requires a minimal amount of rain.

Harvesting

• In late summer the chia flowers yellow and dry. This is the time to harvest the seeds, before they drop from the plant and germinate. Uproot the plants and knock the heads against the inside of a container to catch the seeds.

Processing

• Once chia seeds are collected, no further processing is necessary. Unlike flax or hemp seeds, chia seeds do not need to be refrigerated to stay fresh, nor are any additives used for this purpose. The seeds are tested in certified laboratories for bacteria before packaging.

Benefits

• Chia seeds are an excellent source of essential fatty acids (EFAs) and have five times the calcium content of milk. They are also an important human energy source and strengthen the digestive system.