Special Processing

We tell you how we handle the different foods we use -- all from different food families so cross-allergies are less likely to occur. Because the equipment and foods are costly and the work time consuming, the prices are necessarily high; however there is an opportunity to have wonderful variety, bread and pasta every day, even on rotation diets, and all without grains, eggs, legumes, sugar, milk, or yeast!

Avoiding Chemical Contamination

The roots and tubers we use in making flours are free from chemical contamination, as far as we can determine. Our exotic root crops -- white sweet potato, cassava, malanga, yam, lotus, and water chestnut flour and products -- are derived from plants that are grown in either the US or the home countries according to the traditional methods of the homeland. These are the methods that were in use long before pesticides were ever developed. In the US for example, there are no pesticides even registered for use on several of these items. Because they are tropical root crops, most of the plants have developed their own techniques for pest resistance. These tubers come from areas where they grow naturally without the need for fertilizers or pesticides; they do not store well; and persons with chemical sensitivities who have tried the products seem to do very well.  

All of our seed and nut products are organic; this includes amaranth, quinoa, milo, macadamia nuts, Brazil nuts, sunflower seeds, hazelnuts, barley, millet, rye, oat, lentil, etc. 

All tubers (except lotus, which we receive in plastic bags,) are shipped in cardboard boxes or burlap bags, and do not come in contact with plastic materials at any time. During processing the tubers are peeled under tap water and are then rinsed in distilled water. The tubers are dried on large glass panels and are either stone ground or are ground in a stainless steel container. The flours are stored in cellophane or paper bags or glass jars. During pasta making, the moist flour comes in contact with only glass or stainless steel. 

We use organic or naturally grown fruits in our jams. The jam is cooked in stainless steel containers and is packed in glass. 

Distilled water from glass bottles is used in all processing. All cleaning is done with Neolife Green, a hypoallergenic cleaner, and final rinses are in distilled water.

Eliminating Molds

Our white sweet potato, cassava, malanga, true yam, and artichoke flours are derived from fresh, uncooked tubers or roots of the white sweet potato, cassava, malanga, true yam, and artichoke plants. Since these tubers have grown beneath the soil, we use special procedures to keep any dirt or mold from contacting the inside flesh of the tubers. First the tubers are scrubbed with a stiff brush under running water to remove excess dirt. The tubers are then held under a steady stream of fresh, pure water while they are being peeled. After peeling there is a final rinse in distilled water, and the tubers are immediately shredded and placed in thin layers on glass plates for drying. We use relatively high drying temperatures (145 ^oF) to help keep mold from forming. The tubers are dry in 8-10 hours, and they are immediately ground into flour.