What Factors Affect Kava Quality?
There has been a lot of discussion recently regarding kava quality. With the lifting of the European ban, Pacific nations are now more committed than ever to maintain a high standard of kava for export. There is considerable vested interest in this too – for the economies of the Pacific nations as well as the livelihoods of the kava farmers in those nations.
So why the need for kava standards? What actually affects kava quality?
Kava has always varied in quality and farmers have identified the different strains, based on their physical appearance, the brew produced from its roots, and the physical and psychological effects produced through consumption.
The biggest factor in quality is strength and predictability of the kavalactones present in kava root. Apposed to the physical appearance, which may only differ slightly.
In Vanuatu alone, there is an estimated 80 varieties of kava, and Fiji has many other varieties. These are the two largest producing nations in the Pacific.
Kava varieties can be broken down into three basic types:
• Noble kava
• Tudei (‘Two-days’) kava
• Wild kavas
In its most basic definition, Noble Kava is high standard, cultivated kava that can be exported in root or supplement form. It is free from toxins and impurities.
Tudei kava is a particularly potent strain. This strain is prohibited for international export, however, often makes its way onto the market. Tudei kava can damage the reputation of kava as it may cause nausea and other unpleasant side effects. It is so-called ‘two-day’ as the effects can last up to 48 hours.
Wild kava is another inferior variety grown in Papua New Guinea, the Solomon Islands, and Vanuatu.
WHAT FACTORS AFFECT KAVA QUALITY?
The overall quality of kava you enjoy in your beverages, shots, capsules, or powder form depends on several factors:
• The variety
• The age of the plant (Usually harvested after 3-5 years of growth)
• The part of the plant used (Roots, stumps, or basal stems)
• The cultivation method (Organic vs non-organic, soil fertility, sunlight exposure)
• The geographic origin
These factors all affect the appearance, consistency and most importantly, the kavalactone content of the kava. The ‘chemotype’ of the kava describes its chemical make-up and will help you understand more about the kavalactones present in the variety you consume.
As you sit back and relax with Fiji Kava’s Nobel Kava extract, you are probably not thinking too much about what’s in it. And there’s no need. We produce elite kava of the highest quality – and now you know a little more about the factors that make it so. Simply feel the calm wash over you – welcome to fijiness.
About Fiji Kava
Fiji Kava’s breakthrough key ingredient – Kavalactones – This is from the Piper Methysticum Plant naturally grown in the Pacific Islands. Through our Plant and food Research, Plus science and technology we have found specific varieties that are chemotyped to target Anxiety, & Stress.
We guarantee Fiji Kava is planted, produced, processed, and packaged by us 100% Farm to Shelf fresh from our Fiji Islands.
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