When I go to work in my foodprocessing building I walk for 30 sec. from my
house. I turn 18 cents worth of soybeans into a much sought after food that
wholesales frozen for $ 2.50/lb. While this is economically viable, it is
not efficient.My most expensive part - a low pressure steam boiler- is only
used
1.5 hrs/day.
We are looking for people who want to process this (patented) food on a
more economical scale -where 5-10 people would bicycle to a smallish
facility near the main road, to link up with regional distributors of
frozen food.
We would appreciate very much any ideas how this can be accomplished; last
week we were at a sust.ag conference in Syracuse, travelled 1000 miles and
found only 4 semi -interested people.So does cyberspace have better
response??
P.S.We make the only consumer friendly tempeh, a cultured soyfood
(beanburgers) with two patents from 1993/4 and can't make enough; also we
just turned 62 and want to retire after getting others going and helping
with promotion.We had built our own foodprocessing facility using a
ferro-cement type of technique and our inspector loves it. Except for some
items welded together in a local stainless/sheetmetal shop, everything else
is off the shelf or used.
Any ideas at all very much appreciated - we would hate to see this go as a
large monster in some big city. Thanks - gunter
Gunter Pfaff; Betsy's Tempeh
517/675 5213
14780 Beardslee Rd., Perry MI
pfaffg@pilotP.msu.edu