There are thousand of distributor sales folks in this industry search them out ask if they ever heard of the Bunge product Algawise oil if not ask them to talk their company buyers ,all buyers are in contact with Bunge and can ask the distributor sales person about the product. I did this and was told by the sales person that the buyer was surprised the salesperson ever heard of the product as the buyer said it was not yet available. This was with a huge institutional distributor. So it seems to me Bunge has not really rolled this out yet. That is my homework I am sure this board can do alot more. Talk to food service buyers they can get answers from all their sales reps.
So what happened at Chipotle's all-employee meeting? Co-Chief Executives Steve Ells and Montgomery Moran laid out plans to improve restaurant safety, such as central processing and increased testing of ingredients, while discouraging sick workers from coming to the restaurant by offering paid sick leave. Chipotle (NYSE:CMG) also said it would spend about $10M to help local suppliers adhere to the company's new safety measures. CMG shares have lost nearly a third of their value and sales have plunged about 30% since November, following reports of E. Coli sickness and two separate norovirus outbreaks.
At that time Goldman Sachs was really behind the food oil venture and new plant go back and watch the video's that GS promoted and read some of the interviews. As you know I think there is a now unproven future worthy of a small investment until real sales develop. Small money and lots of patience , good luck.
So you are saying they should give up now their partnership with BG 45 billion revenue about 8.5 billion in food oil, in a total food oil market that has TAM of over 90 billion.
Chipotle is closing its more than 2,000 restaurants until 3 p.m. today to address employees about the food-borne illnesses that have put a severe crimp in its financial performance and have led to lawsuits and a federal investigation. According to Chipotle (NYSE:CMG), the event will be used to thank employees for their hard work in learning new food safety protocols and explain the steps the company is taking to improve food safety.
Bunge has been trying to sell the sugar business long before the plant was built. but they do want to be in food oil.
Time will tell , if they make it, the HUGE volume Bunge sees in the potential is the answer. A little startup like this with Bunge putting it's clout behind it is reason to be optimistic. Do not bet the farm.
Today the key advertising message in both eating at home or out is FRESH Produce and food safety . Pure develops what they say is the key to making food production safer and fresh produce much safer to eat. So what happened now ,why are there no announced contracts signed or even stories in the national press and trade journals. Mgmt resumes make it sound like they should have the right connections , but no results. I know poultry is down the road and might mean something but today we have approved products that as far as I know even Subway is not sold on it's effectiveness. WHY ?????
During the earnings call, financial analysts quizzed the Chipotle executives about the chain’s new food safety procedures as much as they asked about future profits.
Ells and chief financial officer John Hartung both cited a blanching policy for certain fresh produce commodities as a key element of the new efforts to keep pathogens out of Chipotle’s food. Ells said individual restaurants would be blanching whole avocados, onions, jalapeños and citrus fruits.
“We’ve put in place a blanching procedure which actually is boiling these items in water for a brief period of time, five seconds, which destroys any microbe that might be on the surface,” Ells said.
Hartung went further, saying the simple nature of blanching will help ensure its effectiveness.
“If you blanch for just a matter of a couple seconds in boiling water, it’s an instant kill step,” Hartung said. “So it’s not like you’re relying on some kind of complex procedure or new process in the restaurant. It’s a very clear step that, when followed, it is going to make each ingredient absolutely safe.”
At least two scientists who have done extensive research with fresh produce and foodborne pathogens disagree.
Keith Schneider, a food safety microbiologist at the University of Florida, and Trevor Suslow, a food pathologist and extension research specialist at the University of California-Davis, said fresh produce would need to be submerged in boiling water much longer than two to five seconds to be an effective kill step.
For cucumbers, which have relatively smooth skins, a minimum blanch time of 15 seconds is recommended. Produce with rough skins — such as avocados and citrus fruit — would require even longer blanch times.
Both scientists said pathogens left alive after a short dip in boiling water could cross contaminate ice baths used to cool down the produce, as well as food preparation surfaces and other ingredients.
Institutional sales thru Bunge can make this really work. My research says progress, but takes plenty of time and patience. Do not bet the farm
Hopefully we get some news about actual sales. The world know from actual problems that improvements are needed in food safety the government agrees that our product does what it says and is non toxic . We have heard how hard a time the company is having gaining sales traction . Now is the time for positive sales action nobody expects overnight huge results but we need signs of enthusiasm from potential well known customers. We will see soon enough !!!!!!
Sounds very optimistic like all the recent news/ but right now investors are not speculating/ i really think it is because of the lack luster results from Subway. Nobody expects the use of these products to sky rocket but investors must see more adoption to get serious interest from investors. Remember the company has a very long term history of failure . Maybe it will change.
(Chipotle is also planning to start an advertising and social-media campaign soon to woo back its most loyal customers. ) I have no reason to think this quote from Chipolte will include Pure, mostly because of the very poor reception the incorporation of using PURE to help control food safety is going so slowly at Subway. I have heard the company say they have only been able to sell contact control to only 25% of the Subway outlets and really nothing at all about the use of the produce spray at Subway.
It is positive , Blackrock would only invest in a risky situation like this if they think they can hit a real home run at least 10X. They are disciplined as they only are risking a tiny percentage of their portfolio. I can only imagine the research that went into this decision. This confirms a investment but follow their lead and only take a small position.
If this is really the solution to adding to food service safety , the fact that you are not a great sales organization would of course not help. But at the same time organization that need a solution should be lining up to take advantage of a solution. So far not one article in the WSJ ,NYT or trade jounals I have found. Just amazing to me because investigative reporters spend all their time looking for break through stories.
One thing we have heard nothing about is the Bunge product Algawise. Food service use of food oil is very important , I have read that Bunge sells 8 billion per year in food oils . The product is new and it takes time but not to hear one thing about testing and sampling seems strange.