There are two methods for preparing the placenta for encapsulation 'Raw' and 'TCM'.
Contrary to many western ways of thinking, in Chinese Medicine it is thought that food consumed raw draws on additional energy to break it down, so to optimize the nutrients of any food it should be cooked first. This method is also the preferred method for safety reasons, as the placenta is steamed at higher temperatures reducing the likelihood of pathogens in the finale product. The TCM method of preparing the placenta is done by steaming the placenta with herbs until just cooked through, it is then sliced and dehydrated overnight before being ground down into a powder and placed inside capsules. The process for raw placenta involves washing the placenta thoroughly under running water, then sliced and dehydrated at a slightly higher temperature for the first hour and for 3 or 4 hours longer than the TCM method.
From the time of collection to the time of delivery is usually as little as 24 hours, but on some occasions it can take up to 48 hours.