OUR SPECIAL ACTION TO FIGHT MALNUTRITION IN LAOS A “SNACKS4SMILES” PROJECT “NYIM VAN” (sweet smile) AN ENERGY BAR MADE IN LAOS. OUR MISSION To ensure that Lao children get their daily requirement of proteins, calories, vitamins and minerals so that they can develop healthily and thrive at school. OUR OBJECTIVES • Provide a healthy […]
Category: Blog
The blog about Sacha Inchi
Michel Dogna, born in 1940, former chemical engineer, taught for 10 years holistic naturopathy, editor in chief for 6 years in the newspaper “Principles of Health”, gives us his opinion on the oil of Sacha Inchi in its Newsletter Thursday. We are happy to share the link to the article: click here
“Between Heaven and Earth” – France 5 – Special Laos Through a nice report of 52 minutes, broadcasted in the show “Between Heaven and Earth” on France 5, you will discover in a 5mn sequence the agricultural areas of the Bolaven plateau located at the east of Pakse. Director Denis Dommel takes his team to […]
Sacha Inchi seeds is an interesting product for its nutritional values and its high content of omega 3 and other essential fatty acids. The tables below will show you the main characteristics of the Sacha Inchi seeds or oil compared to other nuts, seeds or oils more known to the general public. Nutritional values […]
Poverty and malnutrition are still a major problem in Laos, particularly for the populations of mountainous and isolated regions. The propagation of Sacha Inchi plantation among these needy populations will help allowing them to enrich their nutrition and improve their situation through the nutritional and commercial value of the Sacha Inchi seeds. Maï Savanh Lao […]
Sacha Inchi is a very promising plant. Its seeds have a very high nutritional quality due to their exceptionally high content of oil (35 to 45%), proteins (25%), and essential minerals such as calcium, magnesium, zinc, and potassium. Sources of Omega 3 The Sacha Inchi seeds contains 92% unsaturated fats and is currently the best […]
The Sacha Inchi plant, or Inca Inchi, has traditionally been cultivated by the Amazon populations for over 3000 years. Its seeds were eaten roasted by the Secoya, Bora, and Amuesha tribes to gain strength and courage. Today, partnering with Maï Savanh Lao, smallholder farmers in the tropical forests of Laos have started producing these seeds […]
