alvia hispanica L. is the scientific name used to designate the plant with common name, chia. It is a species of the Central and southern parts of Mexico and Guatemala, and it is a part of a family called Lamiaceae. The Chia seed is often mentioned in the literature as a highly nutritious, edible, hydrophilic fruit, and is receiving interest as a pseudo cereal produced to be eaten mainly by people in various countries in western South America, western Mexico and southwestern United States. The species thrives well in tropical and sub tropical climate and is best established at the altitudes of 400 to 2500 meters above sea level, and the areas that are below 200 meters are usually not suitable to cultivating the species. Low temperature is very susceptible of early developmental stages; the crop is very intolerant to freezing and frost during the germination period. Although Salvia hispanica is frost sensitive, it is capable of living through to relatively high altitude, reaching growth heights to about 3,200 ft (=975 m). The plant is adapted to well-drained and light soils, it is responsive to adequate fertilisation and this attribute makes it specifically receptive to organic agro-production systems. The average seed production is about 2,880 kg/acre which is typical and is reported most of the time in the agronomic literature. The harvesting and further processing regimes depend on the size of the farm and geological location; commercial processes normally use the combine harvesters and then process regimes similar to quinoa and wild rice. The size of the seeds depends on the moist environment; hence, the size of the seeds is relatively small, comparatively big in the various packets of crops. The height of the plant can be 3-4cm in dry conditions and ideal environmental conditions can stimulate height to 60 cm. Leaves are thick, wrinkled and darkgreen colored