We take care of our growing process to achieve the healthiest and freshest Sorgo Grass possible. We harvest the grass at the peak of freshness – with rich, green stalk, and without any sign of rotting. We use harvesting machines that are composed of cutting bars and guiding wheels to carefully cut/strip the stalk from the grain heads. Once done, the Sorghum stalks are loaded to the trucks and brought to the juicing facility located on the farm.

There, we wash the stalks to remove dirt and contaminants, grind them into chunks, pressed, press out the green juice, and filter to remove the impurities and large particles. We make sure that pressing is done within an hour from harvesting to maintain its freshness.

We never heat the juice to extreme temperatures to avoid damaging the chlorophyll.

We do a quick pasteurization process to kill the pathogenic bacteria while maintaining its nutrients and quickly chilled to keep it fresh.

For juice packaged for consumer purchase, we also add lemon juice to acidify it and process it through HPP to remove the harmful bacteria, and lengthen its shelf life. When making syrup, we condense the juice under vacuum at low temperatures to preserve the chlorophyll. By doing this, we keep all the nutritional benefits of the traditional sweet sorghum and add the benefits of Chlorophyll plus producing a lighter and more pleasant flavor.