How to Select a High Quality Goji Berry

Lycium barbarum is the genus of species (Latin Name) for the true goji berry. This berry predominantly grows in an area called the “goji belt” that is found in northern China and some mountainous areas of Tibet. Nature does not recognize political boundaries so the actual country is not as important as the soil and climate conditions.

In other areas of China a very similar berry called Lycium chinensis is also grown. The nutritional benefits of Lycium barbarum are believed to be superior to the Lycium chinensis. To read more about the differences between Lycium barbarum and Lycium chinensis and to find out more about Tibet and Chinese Goji and Wolfberries please click here.

Wilderness Family Naturals' Goji berries currently come from Ningxia China. In the book Goji: the Himalayan Secret by Dr. Earl Mindell, R.Ph. M.H., Ph.D. there were three areas where he found the highest quality goji berries. He based his conclusions on research using an FT-IR spectrometer. An FT-IR uses light waves to excite bonded atoms coupled with highly sophisticated mathematical formula to get a fingerprint of the organic molecules found in the substance. Dr. Mindell collected berries from well known goji growing regions in Asia: Ningxia, Xinjiang, Gansu, Tianjin Shi, Qinghai, Shanxi, Inner Mongolia, Sichuan, and Tibet.

Using the FT-IR they found one group of nutrients that set a few of the regions apart from the rest. All the goji berries had high amounts of carotenoids and antioxidants. They all had high levels of vitamin C and beta carotene. But a few of the regions had goji berries that also contained large amounts of bioactive polysaccharides, also called proteoglycans.

Proteoglycans are a family of complex carbohydrates that are bound to proteins. They are produced by this plant as a defense mechanism. It is believed by researchers that goji berries are one of the richest sources of glyconutrients.

Dr. Mindell also found that growing seasons with less sunlight or rainfall and years with abnormally low summer temperatures yielded less glyconutrients. Conversely, no matter what area they came from, exceptional growing seasons will yield higher amounts of glyconutrients. However, Dr. Earl Mindell found that the berries in Ningxia and Xinjiang consistantly had the highest levels of glyconutrients each year. In Ningxia and Xinjiang glyconutrients were always present, regardless of the growing season. The FT-IR peaks representing the glyconutrients did vary depending on the growing season. It appears to be the combination of the unusually alkaline soil (pH 8.2-8.6) and the extreme temperature fluctuations from 102 to -16 degrees F along with adequate rainfall that produces the best berries.

Goji berries sold out of the “goji belt” are available in 4 grades. These 4 grades are “super”, “king”, “special”, and “grade A”. The most expensive and the largest are the “super” grade. “Super” grade berries are 41% more expensive than “grade A”. To be classified as this size there are approximately 240 berries per 50 grams. By contrast there are approximately 480 grade A berries per 50 grams. The largest berries are produced by the longest established bushes/vines. The longer established the bushes, the better quality the berry. This is very much like grapes used to make wine.

Our producer uses natural, sun drying. No artificial heat is used. Optimal dryness for our berries is approximately 11.0% moisture content. This ensures a tasty, ready to eat berry with a long shelf life. Goji berries are harvested during a six week period in the fall. These berries must be dry enough to keep until the next harvest. Prior to selecting our producer we sampled goji berries from a number of suppliers. Since that time we have sampled even more. The berries of most companies in the US had higher moisture content than the ones we have selected. The higher moisture content berries all tasted fermented as the year progressed and by August I could find no moist plump goji berries that did not taste fermented. In contrast the drier berries, such as the ones we carry, even after 2 years of storage did not taste fermented. This is why we have chosen the drier berry. They readily plump up if soaked in water and can be blended into a goji puree easily. They also soften quickly when put into soups or cooked cereal (like oatmeal), yet they store very well. Even though there is so much you can do with goji berries, most people in the US just eat them as they are.

In recent months, it has been brought to our attention that many companies who produce moist goji berry use sulfur dioxide or sodium metabisulfite to retard the fermentation process. Although the manufacturers and importers declare there is no sulfur on their product, laboratory testing has proved otherwise. We have had our berries tested and have verified there is no sulfur dioxide on them. The low moisture content (11%) naturally preserves the berries without a need to use chemicals.

How to Select a High Quality Goji Berry

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