Lamiaceae are plants that are increasingly being used in human and animal nutrition. One of the species of the lamiaceae family is a plant known as Chia (Salvia hispanica L.). Chia is often referred to as a “superfood” because of its physicochemical properties. It is usually cultivated for the seeds which are composed of 25-35 % oil. The seeds can be consumed raw, either ground or whole. After the harvest, it is important to properly treat and store the seeds in order for them to retain their chemical and physical properties until usage. The most relevant treatment in the seeds processing operation is the drying process. The drying process entails reducing the humidity levels down to an optimal degree, thus extending the use value of the seeds. This thesis presents the results of the changes in the physical and chemical properties of the BIO and conventional chia seeds from Paraguay. The collected samples’ chemical properties and physical characteristics are going to be examined before and after the processing operation. The processing operation of the seeds includes convection drying at the three temperatures (50°C, 60°C, and 70°C), and conduction drying at the three temperatures (120°C, 130°C, and 140°C). Once the processing operations are conducted, each sample's chemical properties are going to be examined with regard to the percentage of the ashes, humidity, fats, fibers, and proteins, and the physical properties with regard to the dimensions (length, width, and the thickness of the seed).