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