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Aloe Complete - Good Manufacturing Practices


The commercial Aloe vera plant is grown on professionally managed farms. The plants are monitored and sampled at regular intervals throughout the year and checked for any signs of stress. Specially designed irrigation systems and the latest cultivation techniques are employed to ensure that the Aloe vera juice plants are kept in peak condition. These programs guarantee that only the finest and purest plants are harvested and used to produce the Aloe vera concentrate that will become the core of many high-quality creams, lotions and drinks.

Only mature aloe leaves are harvested. An Aloe plant is considered "mature" at approximately three years of age. Aloe leaves are harvested one leaf at a time and are generally chosen from the outermost edge of the plant, then removed by creating an incision at the bottom of the leaf, nearest to the stalk. The leaves are immediately packed and transported to an on-site processing plant to be prepared for stabilization.


To ensure the freshest, most potent and efficacious product is produced, the Aloe vera leaves are processed within three hours of harvesting. This rapid extraction minimizes any deterioration of the Aloe leaf.

The leaves use for the aloe vera juice are placed on a conveyor belt which carries them into several soak tanks filled with water. The first tank generally removes most of the field sand. The leaves are transported to the second soak tank and washed a second time. They are then transported through a series of high-pressure sprayers and scrub brushes which remove the last traces of any debris that might be on the leaves prior to processing.

The method for producing Whole Leaf Aloe vera concentrate begins by placing the whole leaf in a Fitz Mill grinding unit that pulverizes the entire leaf into a soup-like structure. This liquid is then pumped into large, stainless steel holding tanks that have been thoroughly cleaned and sanitized.

Once the tank is filled, it is hooked-up to a de-pulping extractor. This machine removes the large pieces of pulp and leaves that the initial grinding process developed. The result is the separation of the Aloe vera liquid and the pulp, which consists of the particles of Aloe leaf that have been ground and the naturally occurring pulp in the Aloe gel.

The second phase of processing consists of passing the Aloe liquid through a series of filters that remove the aloin and aloe emodin (bitter-tasting, harsh laxatives) as well as any microscopic traces of leaves, sand or other particles.

A Press Filter is used during this phase. First, the Press Filter is attached to the storage tank containing the pre-filtered Aloe liquid. The Press Filter's carbon-coated plates absorb the aloin and aloe emodin that is a by-product of grinding the whole leaf. The Aloe vera liquid is continually passed through the Filter Press until 99% of the aloin and aloe emodin are removed. This filtered product is then placed in a second holding tank.

At this point, a Press Filter containing five (5) micron filter paper is attached to this holding tank. The Aloe liquid is passed through this filter medium until it shows no signs of residue. Cold filtration processing is then done as final purification procedure before the Aloe liquid is ready for stabilization.


The clear Whole Leaf Aloe Vera juice liquid is transferred to another clean and sterilized stainless steel container. The preservative (sodium benzoate, 1%) and pH stabilizing agents (ascorbic and citric acid) are thoroughly mixed into the batch. When creating Whole Leaf Aloe Vera concentrate(by vacuum-removing some water), potassium sorbate is added because of the increased nutrients and sugars to prevent mold and fungus growth.

The Aloe vera juice liquid is filled into 55 gallon drums and quarantined pending release by the laboratory. The laboratory removes samples from the processed batch of Aloe liquid used for aloe juice; several samples are placed into long-term storage and retained for future inspections for up to three (3) years after processing. Some of the samples are placed on a seven (7) day Quality Control (QC) test to confirm the absence of any microbial contamination. The QC tests for:

Gram Negative BacteriaStaphylococcus
Gram Positive BacteriaYeast

The pH value is checked and the appearance - turbidity, clarity, and color - is evaluated. If all aspects of the test meet the standards established for a quality product free from contamination, the Aloe liquid is released by the Quality Control Department for shipment to the manufacturer.


Whole Leaf Aloe Vera juice received by ALOE COMPLETE is again placed in quarantine and samples are taken from each drum for a five (5) day Quality Control test to confirm freedom from the following organisms:

Gram Negative BacteriaStaphylococcus
Gram Positive BacteriaYeast

If there is no growth, the product is approved and placed into inventory for the manufacture of drinks or cosmetics. If the product does contain any micro-organisms, it is rejected and returned to the processor for replacement.


Approved Aloe is placed into a cleaned and sanitized mixing tank. State-of-the-art handling and transferring techniques are employed to ensure the Aloe liquid does not become contaminated during this stage.

A sample is removed from the tank and the laboratory checks the following characteristics:

ColorOdor Turbidity
pH ValueAppearanceTaste

If all the test parameters meet with established standards, additional ingredients are added to create the drink or cosmetic finished product.

When producing an aloe drink, all of the ingredients - vitamins, herbs, flavor systems and preservatives - are added as requested by the customer. A sample of this product is taken to the laboratory and compared against the approved sample retained. Also, a sample is retained for up to three years for future review and observation. If the finished product matches the retained approved sample and passes laboratory inspection, it is released to the Filling Department for bottling.

The appropriate packaging for the customer's aloe order is released to the Filling Department. The filling machine is properly connected to the mixing tank and the correct fill level is established. Throughout the filling procedure, samples are taken every 20 minutes and delivered to the laboratory for observation. The fill level is also checked every 20 minutes, as is the torque of the cap. A lot code is placed on the outside of each filled container and the same number is stamped o the outside of each box packaged.

The cases of product are placed on a wooden pallet, shrink-wrapped and labeled. The pallet is then placed on quarantine until another five (5) day QC test is completed. If the product passes the QC, a final inspection of the packaging is performed and the product is released for shipping to the customer.

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