Where does Frantsila get its Peat?
We source all our peat from a small family farm located in the village of Salo, in Southern Ostrobothnia. The peat is farmed by Kaisla and Veikko Aho, who have owned their peatland farm since 1986.
The old men in the village have told Veikko that the local peat originates from very pure, fine humus that has eroded from the nearby rivers and treeless bogs and that is brought down to their farm by the naturally flowing water. As noted above, this natural process of peat formation began thousands of years ago, and has resulted in a very high quality peat, which is clean, smooth and soft, and is so deep in the ground that it never freezes.
Harvesting the peat happens twice a year, in spring and autumn, a harvesting process that is completely manual. Using a hand shovel, Kaisla’s and Veikko’s son, Tero, lifts up the peat directly from the deepest parts of the bog floor. By not using heavy machinery that only reaches the surface peat, the Aho’s are able to harvest only the oldest and highest quality peat, without disturbing the broader peat forming ecosystem above. Their sustainable approach to peat farming is a main reason why Frantsila sources all its peat from the Aho farm.
While Tero was busy bringing in the harvest, Kaisla’s and Veikko’s daughter, Kati, was thinking up all sorts of ways to use the peat, beyond just as a fuel source. In fact, when the farm first began, the Aho family did not know anything about therapeutical grade peat, or that this remarkable substance might have other applications beyond burning. Over time, however, and with the help of outside experts, including researchers from the University of Turku, the Aho’s have learned proper inspection and handling techniques that allow them to harvest and process some of the highest quality, therapeutic grade peat in the world.
This sustainably farmed, therapeutic grade peat is the only peat source that we use in our products.