Svetol^® a non-roasted green coffee extract that preserves the crucial health benefits of coffee.

The coffee plant is a small tree which produces fruit, called cherries. As part of the harvesting and production process, the cherries are dried in the sun for several weeks until there flesh splits and releases the bean contained inside.  This bean is what is known as green coffee.

When green coffee is made into a beverage, the beans are processed in a factory that specializes in roasting.  This roasting process involves subjecting the green coffee to high temperatures for several seconds or minutes, in order to release coffee's aroma and its flavour.

The roasting process is responsible for the destruction of certain active components that are contained in the green coffee bean, specifically Chlorogenic acids that are beneficial to our health.  To manufacture Svetol^®, we carefully select non-roasted green coffee beans, thus retaining the benefits of these active components.

The following table presents the different content of Chlorogenic acids (expressed in % of dried weight) in the green coffee bean depending on the manufacturing procedure used and the variety of the bean, before and after roasting.

Procedure	Content of Chlorogenic acids in the coffee beans
	Arabica	Robusta
Native raw material  (green coffee beans)	5.5 - 8.0%	7.0 - 10.0%
Decaffeinated with CO2	5.5 - 8.0%	-
Roasting	1.2 - 2.3%	3.9 - 4.6%

As indicated in this table, up to 70% of Chlorogenic acids can be destroyed by roasting.