Frequently Asked Questions
We have answered below the seven most frequently asked questions:
On the domestic and international market, there are 3 types of Aloe vera gel:
- Organic native Aloe vera gel that is obtained from cold pressed juice from organically grown fresh leaves to preserve the natural properties of Aloe vera.
- Aloe vera non-organic native gel from a culture based on chemical fertilisers mass produced particularly by industrial and intensive agriculture.
- Aloe vera gel made from concentrated Aloe Vera powder to which water has been added and this gel has no therapeutic effect.
The best Aloe Vera gel is the one that maintains all the components which have the effects and benefits that the final product should contain and does not contain any substances causing negative impacts to the health. In other words, maximizes the components, minimizes any ingredients with negative effects, keeps the substances in the active form to preserve their properties and benefits in the final product.
A leaf of Aloe Vera contains more than 200 different constituents – each of them in quantities. The Aloe Vera juice contains, on average, more than 99% water, so all the constituents together amount to less than 1%. This implies that positive functions and benefits can be caused by very small amounts of active ingredients. Therefore, the leaf must be harvested and processed immediately to ensure that the active constituents are present in satisfactory quantities and are not negatively altered by the preparation method.
The main characteristic of the Aloe vera plant is its high water content, ranging from 99% to 99.5%, while the remaining 0.5-1.0% is a mixture of more than 200 different potentially active substances. The constituents of the Aloe vera plant differ depending on the source (parts of the plant), the plant species, climatic conditions, cultivation techniques and processing techniques.
Aloe Vera Gel (or pulp) with multiple virtues contains more than 75 nutrients:
- Amino acids:Lysine, histidine, arginine, aspartic acid, threonine, serine, hydroxyproline, proline, glycine, alanine, cystine, valine, methionine, isoleucine, leucine, glutamic acid, phenylalanine, tryptophan, tyrosine
- Enzymes:Amylase, lipase, alkaline phosphatase, bradykinase, carboxypeptidase, catalase, oxidase
- Minerals:Magnesium, calcium, potassium, sodium, phosphorus, zinc
- Phytosterols:Beta-sitosterol, campeserol, lupeol
- Polysaccharides: Glucomannan, acemannan, pectin, cellulose.
- Vitamins: B1, B2, B3, B6, B12, folic acid
- Other active ingredients: Salicylic acid, malic acid
Several factors determine the quality of Aloe vera’s native gel, including:
- The agricultural production method: Organic or conventional
- Agriculture related factors: type of soil, climate, water,…
- The time between picking leaves and extracting the Aloe Vera pulp
- The extraction and stabilization method.
Only the Aloe Vera gel that is made from concentrated powder mixed with water is transparent. Our gel can naturally brown without altering its qualities and so there is no danger to use it. It is made from the real juice of Aloe vera, and like all plant juices, it is never transparent. Laboratory tests showed that there were no microbiological alterations in the colouring of the product. In order to preserve it to the maximum, as indicated on the label, store the gel in a cool place and away from the sun’s rays. After opening, it is advisable to place it in the refrigerator between 5 and 10 C
We have our own Aloe vera plantation, registered with ONSSA since 2007, located in the Marrakesh region and grown organically and fair trade.
The pulp is extracted manually and cold pressed from the leaf harvested in the extraction room that is located in in the vicinity of the fields. So, the whole process takes place in the spot. It is a guarantee regarding the preservation of the richness in polysaccharides; the natural constituents of Aloe vera responsible for its activity.