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Origin and Culture

Goji is amongst 90 varieties in the family of Lycium that grows almost everywhere worldwide. The variety that interests us here is Lycium Barbarum because it is the only one who contains all the nutritional properties that makes the reputation of Goji.

The great majority of the production of Lycium Barbarum is made in China, in the province of Ningxia, on the border of Tibet and Inner-Mongolia. It is from this region that comes the Goji we distribute.

Goji grows on the edges of the Yellow River, a region that is considered in having one of the most fertile grounds in the world.

Our Goji represents the best quality of dried Goji fruits that can be found at present on the market.

Although the commercial fields of Goji are especially in China, several farmers in the North of the USA and Canada try at present to grow Lycium Barbarum in North America, in regions where the climate would be similar to what we can find in the North of China. As the plantation has to grow during four years before reaching its full maturity, it will be necessary to wait some years before being able to taste the fresh fruit resulting from local productions.

Goji is collected with nets that we place under the shrub that we shake to bring down mature fruits. This method allows us to avoid the phenomenon of oxidation of fresh fruits which would tend to darken once touched. Goji is then dried and sent to for packing.