Long before an aloe product is bottled, it has already been decided whether it will be a high-class product or an inferior mass product (in the following, we always speak of fresh products only, i.e. no freeze-dried concentrates or similar).
In the end, an aloe leaf becomes natural gel, juice or cream, i.e. medicine, food and cosmetics. Therefore, agricultural cultivation should always be controlled organic: this means, among other things, not using fertilisers and, in the case of the Canary Islands, irrigating with real spring water, i.e. no desalinated sea water, which of course makes production considerably more expensive.

In order to get first-class quality, water must be supplied very carefully: many giant farms (mostly in the USA and Mexico) irrigate too heavily in order to quickly get a visually plump, green plant.

The result is, you guessed it, like watery greenhouse tomatoes: it looks good, but there's nothing in it...
So patience and diligence are required from a good aloe grower! If you want to achieve an optimal effect, you have to wait three to four, better seven years, only then the composition and density of the active and healing substances in the plant is ideal.

It is very easy and considerably cheaper to produce an aloe gel, for example, from small, approximately two-year-old leaves, which looks, smells and tastes "like a real one", but has a dramatically lower concentration of ingredients.

 Production & Sales

La Finca de Aloe Vera
Levin Bäumer
Leipartstrasse 22
81369 München

Design & Marketing

Markus Kastenhuber
Thomas Reich
35660 Corralejo

Canary Islands

Subscribe to our Newsletter