Our method is equivalent to perfection.
After an extensive research and documentation process, we identify and select the part of the plant that we are interested in, so we can extract the desired bioactive ingredient. We then optimize the extraction of this ingredient by using the proper organic solvents to formulate our solutions just as in medicine.
This method also ensures the homogeneity of botanical origin extracts and their following efficacy in the field. We can achieve this by controlling the crops at the source and ensuring that the harvest is done at the indicated time when the biochemical profile of the bioactive ingredients is constant.
Our method pursues the selection of the best microorganisms, producers of desired secondary metabolites, with maximum and sustainable production rates.
Again, after recognizing the farmers’ needs and deeply documenting and analyzing, we select and isolate the microorganism, or we seek the collaboration of research groups in order to obtain the microorganisms of interest. Next, we optimize the fermentation parameters necessary to ensure maximum growth by controlling, during the process, the nutrients, oxygen demand, agitation, pH, temperature and other variables.
Once the required analysis parameters have been established, we isolate the desired metabolites for later use in our solutions. The homogeneity in the bioactive compounds production is again the key to ensure the efficacy of the product.
In the seas, rivers and oceans, there are millions of microscopic beings, such as microalgae and cyanobacteria, most of them unknown until now. For us, it is a challenge to study and incorporate them into our solutions since we can obtain a multitude of bioactive compounds.
With green chemistry, we correct possible deficiencies that may be present in the plant, through the application of processes less aggressive towards nature than those of chemical origin.
Instead of synthesizing, we can achieve this by extracting natural raw materials from agro-food by-products, bacterial fermentation, fermentation techniques in plant tissues, among others.