AIM BarleyGreen and its Manufacture Process



Barley is grown without using any chemical pesticides, herbicides, or fertilizers. Instead, organic mulching, ladybug insect control, and crop rotation are used. During the growth period, the barley plant and soil are continually monitored and tested for nutritional content. When the plants are 10 to 14 inches tall, they are harvested. This is when green barley leaves contain the widest spectrum of nutrients.


Barley leaves must be washed within 30 minutes of being harvested. If the washing doesn‘t occur then, the natural heat of the sun begins to oxidize the leaves and nutrients are lost. The green leaves are washed without using chemical additives, such as bleach. Instead, an ozone washing process kills bacteria without leaving any residue. Some washing products often use bleach, which can leave toxic byproducts on the leaves.


After the leaves are washed, their nutrients must be removed from the cellulose, the fibrous walls of the cells. This is done by extracting the juice using a low pressure system. This process produces less juice, but guarantees that important nutrients stay in the juice and removes 99 percent of the fiber. Other manufacturers squeeze for maximum juice; however, this subjects the cells in the leaves to extreme pressure, causing their cell walls to be crushed. The result is diluted and less-active enzymes.

Cooling and Dearation

If left alone after juicing, the green juice would begin to oxidize. Its color would change from a fresh, healthy green to a brown, indicating that nutrients were being lost. To avoid this, the green barley juice is cooled immediately. To further stop oxidation, the oxygen used in the juicing process is removed (dearation). A vacuum pulls out the oxygen, which extends the life of the juice. Most other manufacturers don‘t juice — they simply cut the grass and let it dry in fields. The few who do juice normally skip cooling and dearation because of expense.


Drying turns the juice into the familiar form of BarleyGreen. It is perhaps the most important step, as this is when the nutrients are captured. The key to the process is a dryer that can adequately turn the juice to powder without using high temperatures. If the temperature were too high, the nutrients would be changed and would lose some of their potency. A patented spray-drying method dries the juice at room temperature. The juice then is sprayed on to a water soluble, complex-carbohydrate maltodextrin. This keeps enzymes and other molecules separated so they don‘t lose their natural qualities.