Jordi Bosch, Oceancoll CEO & Founder
I never liked soccer; the ocean called me from a very young age, even though my parents’ house was not on the seafront. My passion has always been windsurfing and one of my happiness key indicators is the number of days per year in the water.
Years have gone by.
My time in the water has been limited, first and foremost because I have several positive responsibilities, such as a family, kids, and a food ingredients company. But I have to admit, I am not the youngster that I used to be. I broke my feet a few times, I have pains in my knees, shoulders, and ankles, just to name a few body parts. My joints suffer and every time I go on the water, and I always need a couple of days to recover.
I had been eagerly looking for a supplement that could help me with my physical recovery time and destiny was waiting just around the corner. I went through science, and I found what I was looking for:
Marine Collagen Peptides and its essential role in ensuring the strength and suppleness of the skin, as well as in the joints, bones and ligaments.
My goal became to produce the purest and highest quality hydrolyzed marine collagen as a supplement for people with a lifestyle where health and well-being are a priority. Over 20 years of experience in the food industry showed me where to start.
As soon as I knew that hydrolyzed marine collagen would work, I started looking for the best raw materials, machinery, and production processes. A dream came true when our production plant was built on the island of Gran Canarias, in the middle of the Atlantic Ocean.
It all made sense; our source of supply was close by, we could use energy from the sun and wind as renewable energy sources, we would work as a sustainable operation, and we would also be helping people feel better.
The ocean called me. Oceancoll, for optimum health and sports performance.
Why trust us?
Wild fish is a low carbon footprint food. A study of greenhouse gas emissions at wild fisheries found that between 1kg and 5kg of carbon is needed to produce every 1kg of caught wild fish. By comparison, red meat production is estimated to require between 50 and 750 kg of carbon per kilogram of meat.
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