we’re taking a method of preserving food it’s been around for 4,000 years and
it’s been around for 4,000 years and
it’s been around for 4,000 years and we’re making it better
Mount Olive food company got its start
Mount Olive food company got its start in the 1920s we pack 135 million jars in
in the 1920s we pack 135 million jars in
in the 1920s we pack 135 million jars in our plant in a year’s time that it turns
our plant in a year’s time that it turns
our plant in a year’s time that it turns into about 13 million cases making
into about 13 million cases making
into about 13 million cases making pickles using salt brine solution or
pickles using salt brine solution or
pickles using salt brine solution or sodium chloride has been around for
sodium chloride has been around for
sodium chloride has been around for about four thousand years it’s a really
about four thousand years it’s a really
about four thousand years it’s a really good safe effective way preserving food
but the salt has issues in terms of how
but the salt has issues in terms of how we dispose of it we have our own
we dispose of it we have our own
we dispose of it we have our own wastewater treatment system
wastewater treatment system
wastewater treatment system we’re actually discharging some salt in
we’re actually discharging some salt in
we’re actually discharging some salt in that so we were always looking for a
that so we were always looking for a
that so we were always looking for a better method that’s also a little more
better method that’s also a little more
better method that’s also a little more environmentally friendly the
environmentally friendly the
environmentally friendly the agricultural research services
agricultural research services
agricultural research services laboratory is actually initially opened
laboratory is actually initially opened
laboratory is actually initially opened somewhere around 1937 it’s been working
somewhere around 1937 it’s been working
somewhere around 1937 it’s been working with pickled vegetables that whole time
with pickled vegetables that whole time
with pickled vegetables that whole time there are no other labs like us and they
there are no other labs like us and they
there are no other labs like us and they in the country were the only one that
in the country were the only one that
in the country were the only one that worked on specifically on fermented an
worked on specifically on fermented an
worked on specifically on fermented an acidified vegetables at the project that
acidified vegetables at the project that
acidified vegetables at the project that we’re doing now is to ferment totally
we’re doing now is to ferment totally
we’re doing now is to ferment totally without an sodium chloride or table salt
without an sodium chloride or table salt
without an sodium chloride or table salt and replace that with calcium chloride
and replace that with calcium chloride
and replace that with calcium chloride and we found in the laboratory
and we found in the laboratory
and we found in the laboratory experiments that it seemed to work salt
experiments that it seemed to work salt
experiments that it seemed to work salt that goes into the ground can be a
that goes into the ground can be a
that goes into the ground can be a problem if it builds up too high because
problem if it builds up too high because
problem if it builds up too high because plants can’t grow calcium chloride we
plants can’t grow calcium chloride we
plants can’t grow calcium chloride we knew could help the texture of the
knew could help the texture of the
knew could help the texture of the cucumbers and from an environmental
cucumbers and from an environmental
cucumbers and from an environmental point of view it would be less
point of view it would be less
point of view it would be less detrimental for what you did have to put
detrimental for what you did have to put
detrimental for what you did have to put out in waste then sodium chloride would
out in waste then sodium chloride would
out in waste then sodium chloride would be fortunately it was able to begin to
be fortunately it was able to begin to
be fortunately it was able to begin to work with mono a pickle company and they
work with mono a pickle company and they
work with mono a pickle company and they were willing to help us with doing some
were willing to help us with doing some
were willing to help us with doing some further trials at their plant it’s
further trials at their plant it’s
further trials at their plant it’s really a revolutionary idea we’ve used
really a revolutionary idea we’ve used
really a revolutionary idea we’ve used calcium chloride for years as a firming
calcium chloride for years as a firming
calcium chloride for years as a firming agent in our products but what’s new is
agent in our products but what’s new is
agent in our products but what’s new is the idea of taking it and using it as a
the idea of taking it and using it as a
the idea of taking it and using it as a way to preserve food
the taste is going to be relatively the
the taste is going to be relatively the same those of us who taste them all the
same those of us who taste them all the
same those of us who taste them all the time thinks that it is a better cleaner
time thinks that it is a better cleaner
time thinks that it is a better cleaner flavor with the product that we have
flavor with the product that we have
flavor with the product that we have fermented with the calcium chloride
fermented with the calcium chloride
fermented with the calcium chloride technology we’ve got about two hundred
technology we’ve got about two hundred
technology we’ve got about two hundred and thirteen thousand cases and as if
and thirteen thousand cases and as if
and thirteen thousand cases and as if yet we’ve not noticed that any of the
yet we’ve not noticed that any of the
yet we’ve not noticed that any of the consumers have come back and said that
consumers have come back and said that
consumers have come back and said that they tasted anything different this is
they tasted anything different this is
they tasted anything different this is new technology there’s still a lot of
new technology there’s still a lot of
new technology there’s still a lot of variables there’s still a lot of
variables there’s still a lot of
variables there’s still a lot of uncertainty about certain things that
uncertainty about certain things that
uncertainty about certain things that could happen that we’ve not experienced
could happen that we’ve not experienced
could happen that we’ve not experienced yet and so we want to make sure before
yet and so we want to make sure before
yet and so we want to make sure before we go out there and commit our whole
we go out there and commit our whole
we go out there and commit our whole tank yard that everything is going to
tank yard that everything is going to
tank yard that everything is going to turn out the way that it should and
turn out the way that it should and
turn out the way that it should and although it’s very promising and very
although it’s very promising and very
although it’s very promising and very encouraging we still got to make sure
encouraging we still got to make sure
encouraging we still got to make sure that we produce a good quality product
that we produce a good quality product
that we produce a good quality product that is safe for consumers and that is
that is safe for consumers and that is
that is safe for consumers and that is what my optical company is going to do
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