Scientific analysis confirms that fresh chicory root is rich in fibre, rich in inuline, and a major source of prebiotics. Ingestion is beneficial to the cardiovascular system, to the digestive system, to the intestinal transit and to good health in general. Especially the prebiotics can reduce the need for antibiotics. Purely drying the freshly harvested roots is still the most efficient way to capture these beneficial substances 100% intact in a product (dried chicory) which is easily handled lateron.

Chicory was used in the antiquity already because of its medicinal properties. In the early 19th century, during the reign of Napoleon, the continental blockade leads to the sudden succes of this root, which is cultivated structurally and treated industrially from then on. Indeed, because there is a growing shortage of coffee on the continent, people start using dried and roasted chicory as a substitute. Since then, chicory has established itself on all continents, and has known its biggest consumption during the major crises of the 20th century, in particular during the 2 world wars.
These last decades, the beneficial properties of the chicory root have been ever better researched and documented, and this now leads to new applications for humans (drinks) as well as countless new applications in the domain of animal feed.