Comments on: Sacha Inchi http://darinsnaturals.com/sacha-inchi/ Leader in Superfood and Nutritional Applications Supporting Environmental and Indigenous Innovations Thu, 03 May 2012 22:58:58 +0000 hourly 1 By: Jimmy http://darinsnaturals.com/sacha-inchi/comment-page-1/#comment-1917 Jimmy Tue, 17 Jan 2012 11:24:46 +0000 http://darinsnaturals.com/?p=141#comment-1917 This is very great and informative article, I really appreciate for your work...:) This is very great and informative article, I really appreciate for your work…:)

]]> By: xyz123456 http://darinsnaturals.com/sacha-inchi/comment-page-1/#comment-900 xyz123456 Fri, 07 Oct 2011 00:12:56 +0000 http://darinsnaturals.com/?p=141#comment-900 I am not capable of view this website properly on saffari I think there's a problem I am not capable of view this website properly on saffari I think there’s a problem

]]> By: Miguel Berumen http://darinsnaturals.com/sacha-inchi/comment-page-1/#comment-520 Miguel Berumen Thu, 09 Jun 2011 17:46:31 +0000 http://darinsnaturals.com/?p=141#comment-520 Hello thank you for your comment and sorry for the delay in replying back. Yes the Sacha Inchi in shakeology still have the balance of 3,6,9´s however in much less proportions, since in order to powder the whole sacha inchi seed it must first be de-oiled. Other wise the process of conversion would be a very messy one, given that once you start processing an oily seed in attempt to obtain a meal you get a mushy mess. So the seed is first cold pressed de-oiled using a press which does not generate excessive heat which can damage the oil or resulting press cake. The press cake is turned in to the finished product, the meal used in shakeology the utmost care is implemented and strict quality control is placed in obtaining a final product worthy for all to consume. There is still a 5-8% left of oil in the final meal used in shakeology any further questions please don´t hesitate to ask thank you Hello thank you for your comment and sorry for the delay in replying back. Yes the Sacha Inchi in shakeology still have the balance of 3,6,9´s however in much less proportions, since in order to powder the whole sacha inchi seed it must first be de-oiled. Other wise the process of conversion would be a very messy one, given that once you start processing an oily seed in attempt to obtain a meal you get a mushy mess. So the seed is first cold pressed de-oiled using a press which does not generate excessive heat which can damage the oil or resulting press cake. The press cake is turned in to the finished product, the meal used in shakeology the utmost care is implemented and strict quality control is placed in obtaining a final product worthy for all to consume. There is still a 5-8% left of oil in the final meal used in shakeology any further questions please don´t hesitate to ask thank you

]]> By: Syndee Hendricks http://darinsnaturals.com/sacha-inchi/comment-page-1/#comment-476 Syndee Hendricks Sun, 29 May 2011 07:33:32 +0000 http://darinsnaturals.com/?p=141#comment-476 Correction: Thanks for the wonderful work you are doing! Does Sacha Inchi in Shakeology have the balance of Omega 3, 6, and 9 that you speak of above? Thanks! Correction:

Thanks for the wonderful work you are doing!

Does Sacha Inchi in Shakeology have the balance of Omega 3, 6, and 9 that you speak of above? Thanks!

]]> By: Syndee Hendricks http://darinsnaturals.com/sacha-inchi/comment-page-1/#comment-475 Syndee Hendricks Sun, 29 May 2011 07:31:52 +0000 http://darinsnaturals.com/?p=141#comment-475 Thanks for the wonderful work you are doing! Does Sacha Inchi have the balance of Omega 3,6, and 9 you speak of above? Thanks! Thanks for the wonderful work you are doing!

Does Sacha Inchi have the balance of Omega 3,6, and 9 you speak of above? Thanks!

]]> By: Hemal de Silva http://darinsnaturals.com/sacha-inchi/comment-page-1/#comment-147 Hemal de Silva Sat, 26 Feb 2011 16:34:15 +0000 http://darinsnaturals.com/?p=141#comment-147 Does the oil tolerate heat?. If it does, it is very good. If it does not tolerate this problem can be fixed. If interested, please contact me. Does the oil tolerate heat?. If it does, it is very good. If it does not tolerate this problem can be fixed. If interested, please contact me.

]]> By: Derick kim http://darinsnaturals.com/sacha-inchi/comment-page-1/#comment-56 Derick kim Tue, 30 Nov 2010 01:53:46 +0000 http://darinsnaturals.com/?p=141#comment-56 Dear Miguel Berumen thank you for your recommend. let me ask one more things, ^^ do you know someone who supply powder types of Sacha Inchi roots? i think that it is possible to export from peru as a powder type Dear Miguel Berumen
thank you for your recommend.
let me ask one more things, ^^
do you know someone who supply powder types of Sacha Inchi roots?
i think that it is possible to export from peru as a powder type

]]> By: Derick kim http://darinsnaturals.com/sacha-inchi/comment-page-1/#comment-55 Derick kim Tue, 30 Nov 2010 01:53:03 +0000 http://darinsnaturals.com/?p=141#comment-55 Dear Miguel Berumen thank you for your recommend. let me ask one more things, ^^ do you know someone who supply powder types of Sacha Inchi roots? i think that it is possible to export from peru as a powder type our company need to research it's root, not a seed. Dear Miguel Berumen
thank you for your recommend.
let me ask one more things, ^^
do you know someone who supply powder types of Sacha Inchi roots?
i think that it is possible to export from peru as a powder type
our company need to research it’s root, not a seed.

]]> By: Miguel Berumen http://darinsnaturals.com/sacha-inchi/comment-page-1/#comment-53 Miguel Berumen Mon, 22 Nov 2010 15:54:43 +0000 http://darinsnaturals.com/?p=141#comment-53 Dear Mr. Kim, the best I can do is put you in direct contact with our friends in Peru who are pioneers and true experts in the Inca Inchi production. I honestly don´t see the Peruvian government who is very protective of it´s endemic species allowing you to take the product out of Peru to grow and process in South Korea, it might happen but you would have to spend lots of resources to achieve it since Latin American legislation is extremely complicated. Your best bet would be to work along with our friends in peru and analyze the potential of the root for your requirements, Japanese businessmen and scientist understood this and have agreed to work 50 hectares in a joint venture for their own requirements, I recommend you consider doing the same as there is no lack of land, and willingness from local farmers, scientists and our friends to help you in our endeavor. Please reply with your thoughts regards Dear Mr. Kim, the best I can do is put you in direct contact with our friends in Peru who are pioneers and true experts in the Inca Inchi production. I honestly don´t see the Peruvian government who is very protective of it´s endemic species allowing you to take the product out of Peru to grow and process in South Korea, it might happen but you would have to spend lots of resources to achieve it since Latin American legislation is extremely complicated. Your best bet would be to work along with our friends in peru and analyze the potential of the root for your requirements, Japanese businessmen and scientist understood this and have agreed to work 50 hectares in a joint venture for their own requirements, I recommend you consider doing the same as there is no lack of land, and willingness from local farmers, scientists and our friends to help you in our endeavor. Please reply with your thoughts regards

]]> By: Derick kim http://darinsnaturals.com/sacha-inchi/comment-page-1/#comment-51 Derick kim Mon, 22 Nov 2010 04:21:16 +0000 http://darinsnaturals.com/?p=141#comment-51 thank you for your comment. Miguel Berumen what about Sacha Inchi root ? we want to research that root whether can use as a natural surfactant or not. could you help me out to find it? thank you for your comment. Miguel Berumen
what about Sacha Inchi root ? we want to research that root whether can use as a natural surfactant or not. could you help me out to find it?

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