Frequently Asked Questions
- Are your products organic? What does organic certification mean?
Organic systems work in harmony with nature, keeping harmful chemicals out of our land, water and air, creating a healthy environment rich in wildlife, woodlands and nutrients. Certification is the best way to ensure that a company works in tandem with the natural environment.
The vast majority of Loving Earth products are Australian Certified Organic (ACO). This means that our foods and processing facility have been tested to the highest standards to achieve ACO certification; we comply with national and international standards for organic farming and processing. The below product is not currently certified organic by ACO:
Gubinge from the Kimberley region. We are looking to get this certified by ACO as wildharvested, however the Nyul Nyul community need to get their land rights through the legal system before this can happen - a lengthy process.
ACO certification applies to such aspects of food production as:
SOIL FERTILITY - soil is managed through crop rotations and the use of green manure crops, compost and natural mineral products to maintain natural soil fertility. Artificial fertilisers are prohibited.
PEST & DISEASE CONTROL - plant health is maintained through careful planning, suitable crop rotations and mechanical and natural methods of pest and weed control. Artificial pesticides and herbicides are prohibited.
Genetically Modified Organisms (GMOs) are strictly prohibited at every stage of production. A GMO is a plant or animal whose genetic material has been altered using genetic engineering techniques. GMOs are not allowed on the same production unit, even if a producer is not seeking certification of that area.
The ACO standards also do not permit irradiation and fumigation. So as long as a product has a legitimate Australian organic certification you can rest assured that it has not been irradiated or fumigated. If it has been imported already packaged with a foreign organic certification there is a chance it could have been treated on import. However, with ACO they make sure that products that bear their logo have not been irradiated or fumigated on import.
Please click on the following link to see a copy of our certificate.
- Why is my Coconut Chocolate Butter separating?
In warmer months or environments, the oil from our Coconut Chocolate Butter can separate into a white layer on top of the butter. This is a naturally occurring separation process since we do not use emulsifiers. It should not be confused with mould.
It is still perfectly safe to eat and just requires a bit of a stir. Mix the butter back through the chocolate and it will be good as new!
- If the Chocolate packaging were compostable - wouldn’t it decompose and not keep the product fresh?
The packaging we use for the chocolate is compostable, however, it only starts decomposing once it is in an environment that contains heat, oxygen, moisture and microorganisms (a composting environment).
- There is a lot of controversy surrounding agave – what is Loving Earth’s stance on the issue?
There is some bad press surrounding agave these days but that is specifically referring to agave syrup made from the pulp of the Blue Weber variety of the cactus and the processes used to make it.
We use the Wild Maguey species which is an entirely different variety, with an entirely different methodology used to produce it. We use only the nectar and not the actual plant itself. Our Agave Syrup is processed at below 40ºC using a vacuum evaporator and Certified Organic vegan enzyme as a catalyst to concentrate the natural sugars into a stable form.
Agave syrup does contain a significant amount of fructose (71.5% in the case of our syrup). We also supply other sweeteners such as Yacon Syrup and Coconut Nectar which may be suitable should you have any specific sensitivities or requirements. It is important to see for yourself how your body responds and what may or may not suit you.
Read this article for more information on alternative sweeteners - Loving Earth Blog.
- What is the difference between Cacao Beans, Nibs, Butter, Liquor and Powder?
Raw cacao beans which have their skins removed and are then crushed into lots of little pieces are called ‘nibs’. Nibs which are ground into a fine paste become ‘cacao liquor’. When the liquor is pressed in a special machine, it’s separated into fat and powder. The fat from within the liquor is the ‘cacao butter’ and the remainder is milled into ‘cacao powder’.
You can read all about the process here - Loving Earth Blog.
- Which has the most antioxidants - cacao or maqui?
Loving Earth’s raw Maqui Powder is considered to be the fruit with the highest antioxidant content in the world, topping the ORAC score charts with 319,265 uMol TE per 100g.
Our raw Cacao Powder has an ORAC score of 98,000.
- What’s the difference between ‘wild crafted’ and organic?
Wild crafted plants are not cultivated or grown commercially, they are harvested in their natural habitat. The plants grow naturally and are picked for consumption, but care is taken that it’s done in a sustainable manner with the least environmental impact. You can read about the Nyul Nyul people and their wild crafted plants here.
Organic produce comes from plants and trees that are farmed or cultivated without the use of harmful chemicals or genetic modification.