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. agricultural growth in a controlled environment with a lower than natural abundance of 14C in carbon dioxide,
• b. harvest of agricultural products from said agricultural growth,
• c. extraction of consumable products from said agricultural products,
• d. a means of washing extracted consumable products resulting in washed consumable products,
• e. extraction of edible components of said washed consumable products resulting in extracted edible components,
• f. a means of pre-dry processing of said extracted edible components, resulting in processed edible components,
• g. dehydration of said processed edible components resulting in dehydrated edible components,
• h. a means of post-dry processing of said dehydrated edible components, resulting in post-processed dehydrated edible components,
• i. an optional means of merging from one up to a plurality of other ingredients with post-processed dehydrated edible components, resulting in a prepared product,
• j. packaging of said prepared product,
• whereby said agricultural products with reduced 14C are packaged for distribution and consumption.