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Here is a listing of some of our product quality control ethical practices:
What are KavaZen®’s safety and quality controls?
KavaZen®’s exclusive suppliers of herbal extracts use the following
quality control procedures to establish both quality and concentration:
· Uses only certified organic or ecologically wild-crafted and
non-GMO
· Conducts microbial tests on all raw materials purchased
· Manufactures under strict FDA governed GMP compliance guidelines
· KavaZen®’s kava is grown in a sustainable manner by small farmers in the South Pacific Ocean island nations.
The South Pacific is where kava and its human use originated over 3,000 years ago, and where we
find our favorite type of plants.
·
The active ingredients in the kava root are molecules named kavalactones (six main plus nine secondary) and each plant has them in different proportions--the kava root's lactone fingerprint. The effect of kava originates in the synergy achieved by these natural proportions and the amount present per lactone.
"Standardized" total amount says nothing about amounts per lactone and their
synergy.
·
Kava’s effect depends not only on lactone content, but also on the standardized extract respect for the plant’s natural lactone proportions, this is achieved only by Full-Spectrum Herbal Extracts such as KavaZen®. We use only mature
kava roots, which had at least 5 to 7 years to develop their lactone fingerprint. These and several other control factors allow us to deliver a
Unique Highly-Efficient Full-Spectrum Standardized Ultra-Premium Kava
Pasteurized beverage.
· Because constituent levels and overall activity of kava have been reported to vary according to the variety, growing, harvesting, drying, and processing methods, testing with HPLC or at least TLC is a good way to insure quality material is used for bulk herb or various products in trade. KavaZen®’s extract is made only from whole roots and HPLC tested to guarantee both purity and a standardized full-spectrum lactone content.
· Also, some herbal extracts make use of high polarity solvents such as acetone and hexogen--and they can be perfectly safe.
Still, for an added level of safety, we choose to use only the most gentle of
kavalactones' extraction methods, with grain alcohol and filtered water.
· Finally, some herbal extracts are standardized just to one lactone in a process called "purified extraction", which does not respect the plant's natural synergy and requires the molecular manipulation of the root chemical fingerprint. KavaZen® is an unique full-spectrum beverage with no "isolated
bioactives" ever added.
· KavaZen® is made with customized full-spectrum
Kava root-only extraction process, with no Isolated Bioactives ever added to our products.
QUESTIONS AND
ANSWERS ABOUT ORGANIC
· KavaZen® is made with "99% Organic Ingredients" and
certified by Oregon Tilth.
What is organic?
Organic refers to the way agricultural products—food and
fiber—are grown and processed. Organic food production is
based on a system of farming that maintains and replenishes
soil fertility without the use of toxic and persistent
pesticides and fertilizers. Organic foods are minimally
processed without artificial ingredients, preservatives, or
irradiation to maintain the integrity of the food.
Is there an official definition of "organic"?
The following excerpt is from the definition of
"organic" that the National Organic Standards Board adopted
in April 1995: "Organic agriculture is an ecological
production management system that promotes and enhances
biodiversity, biological cycles and soil biological
activity. It is based on minimal use of off-farm inputs and
on management practices that restore, maintain and enhance
ecological harmony."
What does "Certified Organic" mean?
"Certified Organic" means the item has been grown
according to strict uniform standards that are verified by
independent state or private organizations. Certification
includes inspections of farm fields and processing
facilities, detailed record keeping, and periodic testing of
soil and water to ensure that growers and handlers are
meeting the standards which have been set.
Can any type of agricultural product become certified
organic?
Yes, any agricultural product that meets third-party or
state certification requirements may be considered organic.
Organic foods are becoming available in an impressive
variety, including pasta, prepared sauces, frozen juices,
frozen meals, milk, ice cream and frozen novelties, cereals,
meat, poultry, breads, soups, chocolate, cookies, beer,
wine, vodka and more. These foods, in order to be certified
organic, have all been grown and processed according to
organic standards and must maintain a high level of quality.
Organic fiber products, too, have moved beyond T-shirts, and
include bed and bath linens, tablecloths, napkins, cosmetic
puffs, feminine hygiene products, and men’s, women’s and
children’s clothing in a wide variety of styles.
Who regulates the certified organic claims?
The federal government set standards for the production,
processing and certification of organic food in the Organic
Food Production Act of 1990 (OFPA). The National Organic
Standards Board was then established to develop guidelines
and procedures to regulate all organic crops. The U. S.
Department of Agriculture (USDA) during December 2000
unveiled detailed regulations to implement OFPA. These took
effect on April 21, 2001, with an 18-month implementation
period ending October 2002. At that time, any food labeled
organic must meet these national organic standards. USDA’s
National Organic Program oversees the program.
Are all organic products completely free of pesticide
residues?
Certified organic products have been grown and handled
according to strict standards without toxic and persistent
chemical inputs. However, organic crops are inadvertently
exposed to agricultural chemicals that are now pervasive in
rain and ground water due to their overuse during the past
fifty years in North America, and due to drift via wind and
rain.
Do organic farmers ever use pesticides?
Prevention is the organic farmer’s primary strategy for
disease, weed, and insect control. By building healthy
soils, organic farmers find that healthy plants are better
able to resist disease and insects. Organic producers often
select species that are well adapted for the climate and
therefore resist disease and pests. When pest populations
get out of balance, growers will try various options like
insect predators, mating disruption, traps, and barriers. If
these fail, permission may be granted by the certifier to
apply botanical or other nonpersistent pest controls under
restricted conditions. Botanicals are derived from plants
and are broken down quickly by oxygen and sunlight.
How will purchasing organic products help keep our water
clean?
Conventional agricultural methods can cause water
contamination. Beginning in May 1995, a network of
environmental organizations, including the Environmental
Working Group, began testing tap water for herbicides in
cities across the United States’ Corn Belt, and in Louisiana
and Maryland. The results revealed widespread contamination
of tap water with many different pesticides at levels that
present serious health risks. In some cities, herbicides in
tap water exceed federal lifetime health standards for weeks
or months at a time. The organic farmer’s elimination of
polluting chemicals and nitrogen leaching, in combination
with soil building, works to prevent contamination, and
protects and conserves water resources.
Is organic food better for you?
There is no conclusive evidence at this time to suggest
that organically produced foods are more nutritious. Rather,
organic foods and fiber are spared the application of toxic
and persistent insecticides, herbicides, fungicides and
fertilizers. Many EPA-approved pesticides were registered
long before extensive research linked these chemicals to
cancer and other diseases. In the long run, organic farming
techniques provide a safer, more sustainable environment for
everyone.
Why does organic food sometimes cost more?
Prices for organic foods reflect many of the same costs
as conventional items in terms of growing, harvesting,
transportation and storage. Organically produced foods must
meet stricter regulations governing all of these steps, so
the process is often more labor- and management-intensive,
and farming tends to be on a smaller scale. There is also
mounting evidence that if all the indirect costs of
conventional food production—cleanup of polluted water,
replacement of eroded soils, costs of health care for
farmers and their workers—were factored into the price of
food, organic foods would cost the same or, more likely, be
cheaper.
Isn’t organic food just a fad?
No. U. S. sales of organic food totaled $5.4 billion in
1998, about $6.5 billion in 1999, and reached nearly $7.8
billion in 2000. The market has grown 20%–24% annually
during the 1990s. The adoption of national standards for
certification is expected to open up new markets for U. S.
organic producers. Internationally, organic sales continue
to grow as well. |
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Contributed by the Organic
Trade Association
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For more information visit:
http://www.ota.com |
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