Salba Smart Natural Products, LLC

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About Salba
Salba History
Properties of Salba
Anatomy of Salba
Vital Nutrients
Comparisons
Applications

SALBA -
The History of Salba

There is evidence that (Salvia hispanica L) was first used as food as early as 3500 B.C., and served as a cash crop in central Mexico between 1500 and 900 B.C.

Rooted in the past, rediscovered for the future, Salba® is the culmination of almost 15 years of cutting edge and traditional plant breeding solely using Salvia hispanica L. The first experimental plots for Salba® were started in 1991 in Argentina by Adolfo and Alfredo Mealla. By painstakingly sorting out the few nutritionally consistent white grains from the mostly black and replanting them, they were able not only to produce a completely white harvest, but amazingly the overall nutrient density was incredibly enhanced. Adolfo decided that this new grain should be honored with its own name. Thus, Salba® was born. The word “Salba®” is a combination of the botanical name “Salvia hispanica L.” and the Latin name for white, “Alba”.

The Mealla brothers would now embark on their long, concentrated effort of plant research that would span nearly 15 years. By 1994 they had successfully introduced Salba® in Colombia and in 1997 further experimental crops were planted in Bolivia and Peru. Today, Salba® is grown under intensely controlled conditions in Peru due to its ideal climate and pristine environment. Peru is home to the spectacular Amazon Basin and one of the last bastions of unspoiled countries in the world.

__Copyright © 2008, Salba Smart Natural Products, LLC. Use of any material herein without specific written permission by the company is not granted.
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__“In the past 50 years, no single grain has been grown containing these properties.”
__– Adolfo Mealla - Grower
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__As Chief Investigator of clinical studies on Salba®, Dr. Vuksan stated:

__"Due to its extremely high content of Omega-3 fatty acids, a nutrient rich composition and
__results of preliminary clinical trials, Salba creates exceptional possibilities for the improvement
__of human health and nutrition. Salba can be considered the perfect functional food."

Home \| Contact Us \| Media Room \| Where to Buy \|


About Salba Salba History Properties of Salba Anatomy of Salba Vital Nutrients Comparisons Applications		SALBA - The History of Salba


	There is evidence that (Salvia hispanica L) was first used as food as early as 3500 B.C., and served as a cash crop in central Mexico between 1500 and 900 B.C. Rooted in the past, rediscovered for the future, Salba® is the culmination of almost 15 years of cutting edge and traditional plant breeding solely using Salvia hispanica L. The first experimental plots for Salba® were started in 1991 in Argentina by Adolfo and Alfredo Mealla. By painstakingly sorting out the few nutritionally consistent white grains from the mostly black and replanting them, they were able not only to produce a completely white harvest, but amazingly the overall nutrient density was incredibly enhanced. Adolfo decided that this new grain should be honored with its own name. Thus, Salba® was born. The word “Salba®” is a combination of the botanical name “Salvia hispanica L.” and the Latin name for white, “Alba”. The Mealla brothers would now embark on their long, concentrated effort of plant research that would span nearly 15 years. By 1994 they had successfully introduced Salba® in Colombia and in 1997 further experimental crops were planted in Bolivia and Peru. Today, Salba® is grown under intensely controlled conditions in Peru due to its ideal climate and pristine environment. Peru is home to the spectacular Amazon Basin and one of the last bastions of unspoiled countries in the world.





__Copyright © 2008, Salba Smart Natural Products, LLC. Use of any material herein without specific written permission by the company is not granted. \| \| __“In the past 50 years, no single grain has been grown containing these properties.” __– Adolfo Mealla - Grower \| \|\| \| __As Chief Investigator of clinical studies on Salba®, Dr. Vuksan stated: __"Due to its extremely high content of Omega-3 fatty acids, a nutrient rich composition and __results of preliminary clinical trials, Salba creates exceptional possibilities for the improvement __of human health and nutrition. Salba can be considered the perfect functional food."