|The smallest possible ecological footprint|
The smallest possible ecological footprint. Currently, the availability of vegetable EPA from algae is very limited and we still need to extract this omega-3 fatty from fish.
Out of respect for the environment, Minami Nutrition only uses fish - such as anchovies, mackerel, sardines and herring that are recognised as not being endangered species. Cod is never used: because this fish contains only a small amount of omega-3, too many fish would have to be sacrificed to provide the omega-3 needed.
No Use of Hexane Minami Nutrition's environmentally conscious approach also avoids the use of irritant, chemical solvents like hexane. Only CO2 is used during the EFP® process, and is recycled.