It provides detailed information for most seeds. After the soak period, seeds are drained and rinsed, and then begin to sprout. They must be rinsed at frequent intervals until they reach the desired size. Those sprouts for which color is a desirable marketing quality must be exposed to light toward the end of this period to develop chlorophyll in the seed leaves. When sprouts are ready for harvest, they must be quickly cooled and, in some cases, the hulls must be removed.
Excess water is removed and they are packed for market.
Every sprouting operation has its own modifications of these basic procedures. To learn more, a visit to a sprout business is very instructive. Until the development of consistent national organic standards, each individual must address this issue according to the rules under which he or she is currently certified. Go To Top Sanitation Careful attention to correct temperature, light, and moisture conditions is critical for consistent harvests. The environment necessary for sprout production is also favorable to the growth of fungal and bacterial contaminants.