Amino acid Analisis of Chiloé´s black garlic. 

Universidad Católica de Chile

Proyecto PYT 2013-012

Functional Innovating Food

Amino acid Analisis of Chiloé´s black garlic. 

Universidad Católica de Chile

Traceability in a health product is essential. It is an absolute need to know the source from where the product is coming from, the treatment that it has been through, its cultivations and care.  All of this come into play when you see a finished product.

 

Tracebility is one of the main attributes that our Chiloé Black Garlic form Melimei has, and what makes a big difference between what you see today in the marketplace, mainly from China.

MELIMEI is a founder partner of the Asociación de Agricultores Orgánicos de Chiloé.

 

Among its good practices,  Melimei has made a big effort not only in ensuring the best maturation process, but also has made its best in getting the organic raw ingredients that comply with the standards that wants to deliver.

It has been so, since 2013 when together with the Fundación para la Innovación Agraria

 (Project FIA PYT 2013-012) and prestigious chilean universities such as Universidad Católica de Chile, the Universidad Austral de Valdivia and the Universidad de Concepción,  they have been researching intensively about the Chiloé black garlic, providing incredible results in certain specific aminoacids (higher that in the ordinary black garlic), that would render amazing therapeutic and prophylactic properties of our product.