Quality Control

We follow Good Manufacturing Practices, and we have a very good food safety and recall policy in place. Each batch produced goes through a rigorous quality check process. We also get Certificate of Analysis (COA) completed by an independent lab for following tests:

– E. Coli
– Listeria
– Salmonella

The processing and production facilities are SQF II (Safe Quality Food) or BRC certified by food industry third-party certification authorities to meet global food safety initiative (GFSI) benchmark.

We work with US farmers directly to source our chickpeas and process them locally in certified SQF or BRC facility. Farmers are interested in growing more chickpeas for following reasons:

  • Less carbon footprint. They require less nitrogen fertilizers because they create their own fertilization by pulling nitrogen from the air and into the soil. Farmers do not need to rotate crops like in some states, Farmers rotate crop between beets and corns to make sure soil has enough nitrogen fertilizers for next crop. On the other hand, chickpea’s crop enriches soil health by leaving behind essential nutrients including nitrogen and beneficial microbes for the next crop.
  • Chickpea’s crop consumes less water. It extracts water from a shallower depth, leaving more water deep in the soil for other crops, which makes them well-adapted for drought-prone areas.
  • Chickpea’s crop uses just one-tenth of the water of other proteins. For example, it takes only 43 gallons of water to produce 1 lb. of pulses compared to 800–1,800 gallons of water to produce the same amount of animal protein.
  • Chickpea’s crop matures one week earlier than other crops.

We believe chickpeas are future USA crops, a vegetarian source of protein while supporting the sustainability of our planet and also help local farmers to grow a crop without using fertilizers. Chickpeas are good source of protein and they are allergen friendly.

We support Buy American initiative.