Of course quality is always of great importance but especially concerning Moringa you should pay very close attention to quality. Laboratory analyses of other suppliers have repeatedly found pesticides, impurities and increased microbiological contamination in Moringa products. Sometimes even with those that are certified organic. The question arises as to why this is so often the case with Moringa in particular and how one can correctly assess the quality oneself if one cannot rely one hundred percent on labels of the manufacturers. Here we show you what to look out for.
With its extraordinary nutrient composition Moringa is not only interesting for humans. Anyone who has placed a Moringa tree in the garden in summer will quickly notice how insects and especially snails are attracted to this plant. Also goats, chickens, cows and other farm animals seem to instinctively approach these plants. If the Moringa field is not fenced properly, this can quickly lead to microbial contamination of the plants as a result. And bacteria in turn also appreciate the nutrients of the Moringa plant. The plant is therefore naturally very susceptible to microbiological contamination.
How do I recognize good Moringa?
Some suppliers rely on steam disinfection of the leaves. This kills bacteria, but many vitamins and antioxidants are lost due to the high temperature. The product also loses its raw food quality*. Sterilized Moringa can be recognized by its dull, slightly brownish color. A tanning process has taken place.
At africrops! we focus on the highest hygiene standards throughout the value chain, careful and clean work in the field, gentle drying and regular quality analyses. This means that the leaves can be offered in stores without disinfection. This can be recognized by the bright green color of the moringa leaves or powder.
The quality of Moringa can also be recognized by its taste. Moringa leaves taste fresh, a bit like rocket salad, and have a pleasant spiciness. In dried form, the leaves lose a little of their freshness, but they should still have an aroma of fresh leaves. It is difficult to describe this taste but it is often compared to fresh hay.
Added to a glass of water Moringa powder does not dissolve very well and floats on the water. If there are any physical impurities, such as fine sand, they settle at the bottom of the glass.
*Raw food quality: This refers to all (vegetable) foods that have not been heated. They are always processed below 40 degrees Celsius. This ensures that the entire nutrient profile is preserved.