Native to the western sub-Himalayan tract and known to the world as "the Tree of life", the Moringa Oleifera is a plant with extraordinary beneficial properties.

 

It prefers warm-humid climates and is endowed with a remarkable resistance to adverse environmental conditions such as drought and short frosts.

These characteristics made us consider the possibility of cultivating the Moringa Oleifera in the Salento peninsula, where the summer seasons are particularly damp and the winters are mild thanks to the proximity of the sea.

After years of study and assessment of the nutritional needs of the cultivar and the characteristics of the territory, we have not only managed to recreate the ideal habitat for the growth and development of the Moringa Oleifera in Salento, but thanks to the techniques of cultivation and processing of the leaves, within 24 hours of harvesting, we obtained a concentration of active ingredients even higher than in Moringa produced in its native countries. The leaves of Moringa in fact, once dried, still maintain their characteristic bright green color, proof of the highest quality.

But we were able to do more: we were able to preserve the precious secondary metabolites responsible for the plant's pharmacological properties.

Our plants are continuously controlled thanks to a centralized fertigation system that allows to distribute the nutrients necessary for growth in an equal way.

No types of pesticides are used and the land used for cultivation is constantly monitored to prevent the presence of toxic chemicals, heavy metals and pathogenic microorganisms. All steps of production processes are strictly controlled.

In this way it was possible to eliminate all the problems connected to the importation of raw material from the countries of origin. The cultivation area is fundamental to the quality of the product, as the Moringa is a chelating plant, that is able to absorb all the substances present in the soil, including the harmful ones, accumulating them in the leaves.

Local self-supply of unprocessed material allowed us to obtain a high quality food supplement, while avoiding problems related to the importation of possibly contaminated plant material by toxic chemical compounds and pathogens and to the decrease in product quality due to long storage periods.

 

Article by Dott.ssa Veronica Francesca Carlucci.