The appearance, odour and taste variation can be expected between the batches as we are working with the natural product. The main factor affecting the difference of physical characteristics is environmental, as in return it affects the nutritional composition of the plant. The environmental factors include the following: amount of sun light the plant receives, the soil type where the plant is grown, and the amount of water it receives. Organic wheatgrass is grown during the following seasons:

Autumn – late August through to early January

Spring – late April till June

The colour variation is typically related to the amount of sunlight the crop has received by the harvest stage. For instance, the young grass grown during the spring season tends to be of a bright green colour and has a stronger taste. The grasses are rich in chlorophyll – the primary component affecting the colour of the grasses. There are different types of chlorophyll such as chlorophyll-a, chlorophyll-b, chlorophyll-c1, chlorophyll-c2, chlorophyll-d, divinyl chlorophyll-a. These types have a slight difference in the chemical structure, despite the same basic molecule. The chemical structure contributes to slightly different absorptions of visible light affecting the green shade in the colour of the grass. If one type of chlorophyll dominates in a specific batch, the colour will be slightly different.