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 organically. They benefit from fair contracts and supplementary incomes and have access to a top quality food supplement for their families.

Sacha Inchi is a vine that can grow up to three meters high. Ripe fruits are hand picked nine months after the first seeds are planted. The seeds are then sundried and made into oil, ground into powder, or roasted.

Maï Savanh Lao supervises the entire Sacha Inchi production cycle, from the plantations to the processing of the seeds, which allows us to guarantee the highest quality of our products.