For decades, we have regularly welcomed dried herbs and spices to our loading docks from growers across the globe, but we’ve never processed fresh herbs in-house until 2017. We’re so excited to give you a behind-the-scenes tour and share the story of how we started making extracts in-house!
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Metro's has realized that it's essential to control every aspect of production in-house and that includes the manufacturing of extracts it's an art and a science and people think it's easy and it's not it's not as easy as it seems we never had that knowledge so when we had the opportunity to acquire terra firma we knew that in addition to acquiring the equipment we would also be acquiring the expertise which exchange terra firma started many many years ago in southern oregon and my mom river kennedy fell into it by accident then moved up to Eugene and kind of had a small little cabin and did all the extracts of no running water at first and finally we were in the city of Eugene and she rented a little house and for many many years we did our extract and body care lines in that small house then around 2009 we got a warehouse which is where we are now and during that time Nam rose herbs and terra firma became a partnership and started working together and more closely we put a lot of care into what we do so if there's the herb that we receive that does not look look up to our standards either it's wilted or has mold on it we don't want to process that so we try to get freshest or the most recently acquired dried possible to make our extracts we have been using organic green alcohol for as long as I can remember sometimes people wonder why we use a blend of alcohol and water in our extract production it's mostly because each specific herb has a different moisture content and it can affect the ratio and so by having 190-proof alcohol and then diluting it as needed with the distilled water we're able to get the most constituents that are either alcohol soluble or water soluble as possible one of the things that we're looking forward to is moving as much as we possibly can to fresh and organic River did a fantastic job in that regard but there's still a few products that we inherited from terra firma that are used with dried ingredients we want to move that to fresh but what that involves is creating farm contracts with Pacific Northwest growers the transition between terra firma and mountain reserves has been pretty smooth we really haven't had any hiccups blending the protocols together worked out pretty well you