Podcast 458: New Products from UHTCO

Today, Martin interviews Jorge Ureña, founder of the company UHTCO, producer and manufacturer of the highest quality Peruvian Plants. Learn about all of the new products UHTCO has to offer. Learn about Sacha Inchi oil and all it’s benefits and nutritional value. Raw Criollo Cacao, and how to make your own chocolate. Jorge also discusses two sweetners that are low in the glycemic index, which make them perfect for the ketogenic diet, Yacon Syrup & Lucuma Fruit Powder. Jorge shares all the fascinating details about their manufacturing processes, and how UHTCO products are different from the rest of the market.

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MARTIN: Hello everyone. Martin Pytela here for Life Enthusiast Podcast. And today, I have the distinct pleasure of speaking with George Urena, or as he used to be known, Jorge Ureña. He’s the CEO and the founder of a company called UHTCO. They are a supplier of agricultural products from Peru. And that’s George’s native country. And he’s got some excellent connections, and he’s been well known for the quality of the products that they are bringing in. George, welcome to Life Enthusiast.

GEORGE: Well, thank you, Martin. Thanks for having me today, at your podcast. And so, we’ve done, I think a couple of videos already on different products. I think it was Maca and Camu-Camu. So we have a couple of new products for your audience as well. One of them is the Sacha Inchi, which is an Omega 3, 6 ,9 seed that grows in the Amazon of Peru. And we also have another product, which is probably very common for many people. The Cacao, the cacao pod that produces a cacao bean, out of which we get many products like, cacao butter, nibs, liquor. And I mean, you can manufacture your own chocolate with these products as well.

MARTIN: Right on. Alright, that’s great. So we could in fact, that might not work well to use the Sacha Inchi fat in making a chocolate with The Cacao, that probably wouldn’t work well, right?

GEORGE: No. And the reason why is because when the oil is rich in omegas, it’s a very delicate oil. So it’s not subject to be processed with high temperatures. And eventually, when you’re doing this, sometimes you need that, high temperatures. And especially with chocolate. I mean, when you’re manufacturing the chocolate. And that’s for the tempering and I mean,