The plant Plukenetia volubilis whose seeds are used to produce Inca Inchi oil has important advantages compared to other plants producing highly unsaturated oils as a world source of such oil the most important are as follows:
Inca Inchi seed has a high oil content –more than 50%– more oil can be obtained from a ton of raw material and, therefore, more omega 3. The oil is extracted simply by cold pressing and does not require refining.
High concentration of essential fatty acids and Omega 3.
Inca Inchi oil has a naturally higher concentration of essential fatty acids (84%), of which more than 48% is Omega 3.
Inca Inchi oil contains nothing that is toxic or damaging to health so there is no restriction on human consumption, Inca Inchi oil was awarded the gold medal for its excellent organoleptic qualities at the World Edible Oils competition in Paris in June 2004; other oils rich in Omega 3, such as linseed and perilla, contain toxins and are therefore not allowed to be used for human consumption in some countries. In addition to their high concentration of high quality oil, Inca Inchi seeds contain exceptionally good quality protein given that they are rich in essential and non-essential aminoacids, 96% of which is very easily digestible.
Inca Inchi is a forest crop and encourages reforestation of the Amazon, growing it in the Amazon forest has a more positive impact than that of other oil plants.
The higher seed production per hectare added to the higher oil content of the seeds and the ease of industrial processing give Inca Inchi considerable advantages over all other oil plants used to produce oils and proteins for human consumption, cosmetics and neutraceutics.
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