Sprouts: nutritious and sustainable ancient food of the future
Posted - June 6, 2009
Sprouts: nutritious and sustainable ancient food of the future
By Kelly Roesler
Sprouts are loaded with vitamins, enzymes and minerals. They are also rich in antioxidants and anti-carcinogens. Bean sprouts, alfalfa sprouts, brussel sprouts, and sprouts of all descriptions are mostly found in trendy restaurants and stylish markets and may soon find their way into family kitchens. While the health benefits have been highlighted by experts for years, labelling sprouts a super natural food, mainstream success has been elusive.
FACTORS INFLUENCING SLOW MARKET PENETRATION
Several factors have influenced their slow and painful market penetration. “Not enough information about the inherent health benefits of sprouts have reached a wide audience, especially in the western countries,” says Barbara Sanderson of Jonathan’s Sprouts in Rochester, Mass., and co-founder of the International Sprout Growers Association (ISGA).
A staple food in Asian cultures- particularly Japan, China and Thailand- sprouts have enjoyed moments of glory. In 1700, sailors in Europe discovered that their high content of vitamin C could combat scurvy, reads the ISGA website. During the Second World War, university scientists at Cornell, Pennsylvania, Minnesota, Yale and McGill studied the nutritional properties of sprouts.
Researchers found sprouts retain the original B-complex vitamins. In addition, they show an increase in Vitamin A and a phenomenal amount of Vitamin C over unsprouted seeds. Sprouts were seen as “hippy food” in the late 1960’s, according to Steve Meyerowitz, author of several books on health and nutrition and known since the 1970’s as “The Sproutman.”
Over the past 40 years, sprouts have remained popular among vegetarians and in Asian cuisine. California, once nicknamed “the Sprout State,” has been the home of more mainstream success for sprouts than other states. However, a major factor hindering growth has been E. Coli and salmonella contamination, resulting in devastating media coverage.
“Salmonella is bad news and unfortunately no food is immune to it, ”says Meyerowitz. “But all raw foods carry the risk of contamination and that includes fresh fruits and vegetables, which have even more pathogen outbreaks than sprouts.” The International Sprout Growers Association, with the US Food and Drug Administration (FDA), have set stringent guidelines for the production of sprouts. But each time there has been an incident, the FDA warns consumers against sprouts, triggering a negative backlash.
All reported cases have come from sprouts grown in industrial facilities, says Meyerowitz, who has developed several devices for commercial and home use, including a simple hemp bag that has proven an efficient sprouter. Another solution is to offer sprouted seeds slightly dried to avoid safety problems.
“Sprouting units, juicers, and other devices for the “do-it-yourself” market will still sell, but they will always be a small market segment,” says Jerry Zeifman, president of Canadian organic certified importing and distributing firm Advantage Health Matters Inc. “Most people do not want to clean juicers or wait to get their sprouts.”
CASE STUDY: ORGANIC TRADITIONS
Under the brand Organic Traditions ™, Advantage offers sprouted flax, chia, sesame, amaranth, brown rice and quinoa dried at a low temperature, ready to use as a snack, to add to salads and soups, or to soak in and germinate. The line is offered in bulk for industrial use and in attractive packaging and display for retail.
“Organic Traditions™ avoids conventional drying methods in favour of dehydration to ensure the highest quality product with minimal loss of pigmentation, taste or nutrients”, says Mark Schneider, registered holistic nutritionist at Advantage. “With the sprouted dehydrated seeds, we are still offering a living source of nutrients,” adds Zeifman. A “non-friction – no heat” milling process is used to optimally preserve nutritional value and product stability. “Because of the dramatic increase in antioxidant content that results from the sprouting process, Organic Traditions™ Sprouted Omega Chia/Flax requires no refrigeration and has a remarkably long shelf life: up to four years when stored at room temperature”, says Schneider.
The sprouts sector has overcome significant challenges. But with the desire of consumers and governments to reduce malnutrition and create a sustainable world, research and industry discussions will drive the sector.
