Process for the preparation of food and beverage products with reduced carbon-14 content

A method of preparing consumable food products with a lower than natural abundance of carbon-14 (14C) content comprising:

• a. growing agricultural items in a controlled environment that has a lower than natural abundance of 14C in carbon dioxide via filtration of atmospheric gases;
• b. harvesting agricultural products from said agricultural items resulting in harvested agricultural products, wherein the harvesting agricultural products includes placing said harvested agricultural products into air-tight containers and refrigerating said air-tight containers with said harvested agricultural products;
• c. extracting consumable products from said agricultural products resulting in extracted consumable products;
• d. washing said extracted consumable products resulting in washed consumable products;
• e. extracting edible components of said washed consumable products resulting in extracted edible components;
• f. pre-dry processing of said extracted edible components, resulting in processed edible components;
• g. dehydrating said processed edible components resulting in dehydrated edible components;
• h. post-dry processing of said dehydrated edible components resulting in post-dry processed dehydrated edible components;
• and
• i. merging from one or more ingredients with the post-dry processed dehydrated edible components resulting in prepared consumable food products.