Kava Science

Kava, unlike alcohol, doesn’t partake in any brewing, fermenting, or distilling processes, providing you with a natural, mood boosting health drink. Kava has been consumed for thousands of years, being an integral component in many cultures across the South Pacific islands, for both social/ceremonial and medicinal purposes.

KAVALACTONES

Kavalactones, concentrated in the roots of kava, are the primary psychoactive compounds that provide the plant with medicinal benefits. They work by travelling through your GABA receptors, increasing your dopamine and serotonin levels whilst simultaneously decreasing your adrenaline and epinephrine levels. Kavalactones target your central nervous, motor and coordination systems, reducing the effects of anxiety, stress and muscle spasms without any side effects. Kavalactones bind to opioid receptors, inhibit COX enzymes, and block sodium channels. Consequently, decreasing inflammation, chronic and general pain.

KAVA VARIETIES AND CAUTIONS

Across the Vanuatu islands there are 200+ different kava varieties recorded, which exceeds any other country in the world. The exportation of kava within Vanuatu is restricted through The Vanuatu Kava Act, permitting only noble varieties of kava unless ignoble kava is specifically requested for non-drinking/medicinal purposes. Strict biosecurity requirements are in place to help regulate kava, although this doesn’t ensure quality due to the different processing practices. Kava that has undergone incorrect preparation and processing procedures can cause unwanted side effects. The chemicals within kava leaves and green skin of the kava stems can have detrimental effects towards your liver and should never be mixed with the roots. To avoid microbial contamination, kava roots need to be cleaned to a food grade standard. Through harvesting immature kava plants (under 5 years of age), kava will contain a weak kavalactone profile compromising the quality of drinking kava.

Through harvesting 100% mature noble root kava from the Vanuatu islands and by undergoing our unique production processes, Forney Enterprises can guarantee quality without compromising kavalactone content.

FORNEY ENTERPRISES QUALITY CONTROL

01. UHPLC

ULTRA high performance liquid chromatography that lets us identify the different levels of kavalactones in every sample. It’s extremely accurate and is a better, clean method of identifying phenotype, chemotype, purity & strength of a kava sample than HPLC (the current standard).

02. QAC

Qualitative acetone colourimetry test whether a kava sample is noble or tudei and can also check for adulteration of noble kava with tudei, based on Lebot’s 2016 scientific paper. We use acetone in combination with a spectrophotometer to accurately define a kava sample’s genetic heritage.

03. MICROBIOLOGICAL

Total plate count, coliforms, listeria, salmonella, yeast and mould etc., to ensure all Forney Enterprises products are within allowable food limits. Our new processing facility will be able to make the product pharmaceutical grade for both US and Australia without compromising the quality of the kava.

CONTACT

    P.0. Box 511, Luganville,
    Santo, Vanuatu

    p: +678 7113852
    e: sales@forneyenterprisekava.com