Background of Barleygrass (HORDEUM FILL L.)
The Canterbury Plains in New Zealand are considered one of the best regions in the world for the cultivation of wheatgrass and barley grass. The pure glacier water of the Southern Alps sends fresh irrigation water to the low-lying fertile soil, while the clean, pure air and plenty of sunshine provide excellent conditions for the development of these nutritious grasses. About 80% of the country's crops come from this area. As a result, the Canterbury Plains are often referred to as the 'granary of New Zealand' and known for their green patchwork of farmland. NZ Wheatgrass and NZ barley grass are harvested before the plants reach maturity and produce grain. They tend to develop slowly during the winter months when they collect a wealth of vitamins, minerals and essential micronutrients. It takes about 200 days for the green shoots to reach their maximum nutritional capacity. The grass blades then have a height of between 7-10 centimetres. It is important to harvest at this crucial point in the life cycle of the grasses. A later harvest can result in a decrease in valuable nutrients, as the enzymatic and photosynthetic activity of the plant begins to decrease. Although wheat and barley are usually associated with a pale, golden colour, the grasses have more in common with green leafy vegetables than cereal products (so they are both gluten-free). It is the green of the young shoots that contains their nutritional value. They have a high concentration of the green pigment chlorophyll; an important part of photosynthesis, where plants convert light from the sun into chemical energy for growth.
Processing the grasses of Barley and Wheat
Our wheat and barley grasses are harvested in the phase just before energy shifts within the plant before it proceeds to the production of grain. The nutrients are thus at their peak and each subsequent step of processing ensures that these are ended up as much as possible in the final powdered products. After cutting, the grass is quickly transferred to a processing centre where only the best quality leaves are selected for washing and blanching. The latter process involves briefly heating the grass in water to soften the fibrous structure and eliminate bacteria. Blanching also prevents the loss of colour and flavour, resulting in the characteristic vibrant green tint of our products and their long-lasting freshness. The grass then undergoes a drying process under controlled temperature, before being crushed into fine particles in specially made machines. The products are specially sealed and packaged to ensure safe storage for two years. Wheatgrass is generally sweeter than barley grass, characterized by a mild and slightly bitter taste.
Since these two products come from the same organic supplier in New Zealand, they are grown in the ideal environment for developing their valued nutrient-rich composition. As such, they have many shared health benefits. Both our wheatgrass and barley grass powder are rich in protein, per gram higher than milk and eggs and comparable to many types of meat and fish. Protein contributes to the growth and maintenance of muscle mass. It also helps maintain strong bones. They are rich in iron. Because of their high calcium content, barley grass and barley grass are often referred to as "alkaline foods", which are believed to correct excess acids in the body.
Fed by the rich alluvial soils of New Zealand Canterbury Plains, our organic wheat and barley grass powders are harvested at their nutritious peak. They, therefore, contain a wealth of vitamins and minerals. Mix them with water to make green juices, or combine them with other superfoods for a fresh-tasting and health-promoting smoothie.