Food industry
Input for functional baking, cereal bars, granolas, cookies and dry mixes that need an ingredient providing omega-3, fiber and plant protein with a neutral sensory profile.
Commodities · Food
Black Chia Seeds
Salvia hispanica · conventional
Conventional black chia seeds (Salvia hispanica) from the 2025 harvest, with high omega-3 fatty acid (ALA) and dietary fiber content. Traceable input for the food industry, health-focused retail and nutritional supplements.
Conventional black chia, high omega-3 and fiber
We trade conventional black chia seeds (Salvia hispanica) of Paraguayan origin, 2025 harvest. The conventional variety differs from the certified organic line in the cultivation scheme (it allows management with inputs not restricted by organic labels) and therefore offers a more competitive logistics cost, while keeping chia's signature nutritional profile: ≥ 30% crude fat, 17.8 g of omega-3 ALA per 100 g and ≥ 18% crude fiber.
Global chia demand is driven by functional baking, bars and granolas, health-focused retail and nutritional supplements, where chia is positioned as a plant-based source of essential fatty acids, soluble dietary fiber and protein. Every lot is delivered with analytical documentation and packed in polypropylene bags, with a 24-month shelf life in original packaging.
Three stages, clean and traceable seed
1. Lot selection. Chia harvested in Paraguayan fields arrives at the plant and is sorted by origin, variety and compliance with purity (≥ 99.0%) and foreign matter (≤ 0.2%) parameters. Lots that fail control are discarded or diverted to other uses.
2. Cleaning and classification. The seed goes through successive sieving, aspiration and gravity-table separation stages to remove dust, plant residues and foreign seeds. It is then classified by size and color to ensure visual uniformity of the final lot.
3. Packaging and dispatch. Clean chia is packed in polypropylene bags with lot identification and harvest date. Lots are stored at ambient temperature, in a cool and dry place away from direct sunlight, with a 24-month shelf life in original packaging.
Four buyer industries
Health-focused retail
Bulk and bagged presentations for distributors, private labels and specialized health, dietary and natural-food channels. Conventional product with a competitive cost versus the organic line.
Nutritional supplements
Raw material for capsules, functional powders, protein blends and dietary fiber formulations. Chia delivers ALA, calcium (631 mg/100 g) and iron (7.7 mg/100 g) in plant-based format.
Gastronomy and foodservice
Use in yogurts, smoothies, salads, desserts and hospitality/restaurant formulations that value a recognizable, nutrient-dense ingredient of South American origin.
Composition and analytical parameters
Typical values from the current technical data sheet (2025 harvest). Shipment-specific analytical values are provided with dispatch documentation.
| Parameter | Value | Method |
|---|---|---|
| Moisture | ≤ 9,0% | ISO 6322-1:1996 |
| Protein (dry basis) | ≥ 15,0% | AOAC 991.20 |
| Crude fat | ≥ 30,0% | AOAC 920.39 |
| Crude fiber | ≥ 18,0% | AOAC 962.09 |
| Ash | ≤ 5,0% | ISO 1666:1996 |
| Carbohydrates | ≤ 30,0% | AOAC 986.25 |
| Purity | ≥ 99,0% | ISO 605:1991 |
| Foreign matter | ≤ 0,2% | ISO 605:1991 |
| Energy value | 486 kcal / 100 g | AOAC 925.10 |
| Total fat | 30,7 g / 100 g | AOAC 996.06 |
| Saturated fatty acids | 3,3 g / 100 g | AOAC 996.06 |
| Omega-3 (ALA) | 17,8 g / 100 g | AOAC 996.06 |
| Omega-6 | 5,8 g / 100 g | AOAC 996.06 |
| Protein | 16,5 g / 100 g | AOAC 991.20 |
| Total carbohydrates | 42,1 g / 100 g | AOAC 986.25 |
| Dietary fiber | 34,4 g / 100 g | AOAC 991.43 |
| Calcium | 631 mg / 100 g | AOAC 984.27 |
| Iron | 7,7 mg / 100 g | AOAC 984.27 |
| Total plate count | ≤ 1×10⁵ UFC/g | ISO 4833-1:2013 |
| Total enterobacteria | ≤ 1×10³ UFC/g | ISO 21528-2:2017 |
| Escherichia coli | ≤ 10 UFC/g | ISO 16649-2:2001 |
| Yeasts and molds | ≤ 1×10³ UFC/g | ISO 21527-2:2008 |
| Salmonella spp. | Negativo / 25 g | ISO 6579-1:2017 |
| Total aflatoxins | ≤ 20 ppb | AOAC 2005.08 |
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