A video displaying the procedure of dehulling hemp seeds. We recommend you view the video in HD.
We peel the seeds in order to only provide the soft, oily centre of the seed for culinary purposes, as it is rich in nutrients, simple to eat, and simple to use in the preparation of dishes. The seeds are peeled using a machine performing shaking and circular movements and using the movement of the separation dish to create centrifugal force. Due to the difference in gravity of both components, the peel is then separated from the peeled seed. We can consider hemp seeds from different angles, arguably the most important of which takes into account their fat content or, more precisely, their fatty acid content. The most important among unsaturated fats which are generally considered as healthier than saturated fats, are polyunsaturated linoleic and linolenic fatty acid. The first is a representative of the group of Omega-6 fatty acids with two free bonds in their molecule, while the second is a representative of the group of Omega-3 fatty acids with three free bonds. The number in the name of the group indicates the position of the first carbon atom (counting from the end of the chain) with a double bond. The word “omega” comes from the well-known pair “alpha and omega”, meaning nothing more than just “the end”. Our bodies need both linoleic and linolenic fatty acids, as they are both essential. It is a well-known fact that we eat much too many foodstuffs with Omega-6 fatty acids, an example of which is sunflower oil and most other seed oils. However, we are often lacking Omega-3 fatty acids that fish, flaxseeds and flaxseed oil are famous for. Hemp seeds include enough Omega-3 fatty acids and nearly enough Omega-6 fatty acids.