Owned and run by Jacobo Arguello, Nicamanos is renowned for producing what many believe is the finest Moringa in the world. Jacobo has a 30-year history farming Moringa organically and during that time he has elevated the production to a fine art.
Jacobo says, “our land in Nicaragua has fertile volcanic soil, zero traces of heavy metals, and our fields are fertilized with compost made from the Moringa tree." Repeat independent tests of the Nicamanos soil validate Jacobo’s claims to purity.
Why does this matter?
In contaminated land, heavy metals like arsenic, aluminum and mercury are taken up by plants. When we eat produce grown in polluted environments, some of these contaminants accumulate in our soft tissues, causing health problems.
Arguello is fastidious in maintaining the purity of his land and the precious nutrients in the soil.
The volcano ash gives him a big advantage. Physically, the ash aerates the soil and helps it to hold water, encouraging plant growth and the proliferation of plant-friendly bacteria. Volcanic ash also fertilizes the soil with minerals and nutrients that in turn create more nutritious crops.
Jacobo’s soil goes above and beyond organic. “Certified organic” simply means that no chemicals, such as pesticides, are applied. But organic produce can still be nutrient-poor if the soil is depleted, as is too often the case. Nicamanos soil, in contrast, is not only organic – it’s nutrient-rich.
Before it was a Moringa farm, the land in León was used for free-range cattle grazing. All of that well-composted manure enriched the soil with nitrogen, potassium, and phosphorus.
Today, Arguello keeps up the soil fertility with compost made from Moringa stems and trunks. It’s a kind of closed-loop, low-waste, low-input system.
“Our Moringa is all-natural and organically grown without any chemicals,” says Jacobo. “From the outset of our project an uncompromising decision was made to cultivate, harvest and process Moringa following only the best organic farming methods available, friendly with the environment and using only the safest and most hygienic methods to obtain the healthiest and freshest product available in the market.”
As a certified USDA Organic farm, Jacobo’s team uses natural deterrents to control insects and other unwanted pests. The neem tree, for example, is a natural source of Azadirachtin. With its bitter taste, it repels pests like aphids, white flies, caterpillars, boll worms, fruit flies, beetles and others.
When it comes to harvesting and processing, Jacobo chose to break away from harmful practices commonplace in Moringa farming.
Standard practice is to wash and disinfect fresh leaves using chlorinated or salt water. These disinfectants leave a residue on the leaves, impairing the purity of the product.
Arguello insists on washing the leaves from his farm using ozone water.
Instead of two molecules of oxygen, ozone water has three. Ozone destroys harmful microorganisms, including algae, parasites, viruses, bacteria, and fungi. It leaves no chemical residue. When dissolved in water, ozone is harmless and preserves the nutritional values of the Moringa.
Drying under the sun reduces - and in some cases destroys - the nutrients available in Moringa and exposes leaves to contamination from the environment - dust, insects, germs, pollens and more can contaminate leaves left to dry in the open.
Shade drying is even worse. It takes over four days (and sometimes up to ten days) for fresh leaves to dry in sheds, during which time mold and yeast grow - invisible, but toxic.
During this extensive drying period under sheds, the Moringa is further contaminated by insects, rodents and other animals attracted by the nutrients in Moringa. Moringa dried in sheds can, therefore, contain dangerous bacteria, Escherichia coli, also known as E. coli and other pathogens. Once a contaminant has infected a batch of Moringa, unless the drying shelves are properly disinfected, each subsequent batch of Moringa is in turn contaminated.
That’s why so many other Moringa powders are irradiated after drying, to destroy micro-organisms. Irradiation is a process approved by Health Canada for food safety, but it also destroys nutrients.
Doesn’t it make sense to keep contaminants out of the drying process in the first place?
SuperLeafTM Moringa leaves are packaged on-site within a few hours of harvesting in a state of the art facility to preserve freshness and nutrients.
The leaves are immediately dried in a pristine, stainless steel rotary drier at less than 108 degrees Fahrenheit (42 degrees Celcius) - which is why Nicamanos’ Moringa remains raw, with all the live goodness of its original enzymes preserved.
The high-quality and purity of our product, SuperLeaf™ Moringa, means that we don’t have to use radiation – and we don’t.
Arguello’s perfectionism extends to the very final loose Moringa powder.
“We do not use binding agents, fillers or laboratory-made synthetic chemicals that our bodies can’t absorb and can have negative side effects. No artificial sweeteners, MSG or gluten are found any of our products,” he explains.
Most of Nicamanos’ market is in the US, and so the farm is designed to meet stringent US standards. The Moringa is certified USDA Organic, the processing plant is USDA compliant, FDA registered and follows Good Manufacturing Practices (GMP).
Our team travels regularly to Leon to observe the farm operations, and we can attest that Jacobo’s passion for perfection is more evident in-person than it is on paper.
We’re so thrilled to be Nicamanos' exclusive Canadian partners! Only SuperLeaf™ Moringa is sourced from Nicamanos.
The decision to source from Nicamanos was not made lightly. We searched long and hard to find a top supplier of quality Moringa, assessing farms in a number of countries.
Invariably these other farms used either sun or shade drying, both of which increase risks of contamination. Many farms operate without commercial equipment and proper methods for washing, storing and packaging, which is so important to the final quality of Moringa.
At Nicamanos we found the perfect growing environment coupled with exemplary on-site processing. Jacobo’s passion for quality made the decision an easy one in the end.