Silva sources raw materials from over 20 countries worldwide. Through that process we impact thousands of smallholders and our purchases are often the main income for these farmers. We have an important role to play in aiding these smallholders with a sustainable approach to agriculture.
Wondering about what's happening at Silva? Below you'll find several articles to keep you up to date on the latest news.
Did you know that there are some foods that are so rich in nutrients, so beneficial to your health, and so rich in flavor that they’re referred to as “super foods”? Well, there are. And kale is on that list. Kale is a leafy green vegetable similar to cabbage or collard greens.
With continued growth of sales and to continue our investment into the latest in process technology, we will be adding three new production lines at our Illinois facility. The final phases of both the overall design and selection of the best-suited processing equipment are being completed.
China has been experiencing changing weather patterns that are causing our partners to adjust their practices to ensure that we continue to deliver fresh, high-quality ingredients. The main crop currently being affected by the decreased rainfall over the last several years is chives.
Steam sterilization is the most commonly used sterilization method in the world. Its use dates back to 1879 when Charles Chamberland invented the first autoclave. Our continuous-flow steam sterilization process gently heats the product using a combination of induction heating and direct steam injection.
China is one of the main growing areas in our ingredient category. While all Silva ingredients are produced at our finished goods production facility in Illinois, our Silva-China quality control staff located throughout China works with the field side of this raw material.
Together with the assistance of Partners Worldwide, we are in the process of developing a raw material supplier base in southern Africa. With this endeavor, we will be able to further diversify our supplier base and geographical locations for raw materials.
Focusing on food safety is critical in today’s manufacturing environment. One step toward making your products safer is determining whether the ingredients you’re using are considered Ready to Cook (RTC) or Ready to Eat (RTE). There’s a big difference. So how do you know which you need?