There are 2 methods of encapsulating the placenta.

The most common is the Traditional Chinese Medicine method (TCM). This entails thorough cleaning of the placenta, removal of the membranes, steaming of the placenta with ginger and garlic then followed by dehydration for at least 14 hours. The next stage is grinding and encapsulation. TCM is based on traditional practice used for centuries. This provides a faster turnaround and the mother can consume the capsules and enjoy the benefits more quickly.

The Raw Food method is very similar, but does not involve steaming of the placenta, instead just the dehydration, grinding and encapsulation. This is the modern adaption, and may retain a few more nutrients than the TCM method. It is dehydrated for longer, and at a higher temperature for added protection against bacteria. The turnaround for Raw Food method is 48-72 hours from pickup.