daniel x-factor price

[Guest guest]

I spoke with a customer in California last wk that buys raw cream at the store

for 6.95 per pint. That is equivalent to $55.60 per gallon. With this

comparative scenario my product is a bargain!!!!

1. The x-factor oil is storable 2. Shippable 3. You know what the cows are

eating and how they are cared for 4. References for integrity of product and my

operation are available 5. You are buying direct from the farmer (one of the

main focuses of the WAP foundation)

and not least of all x-factor oil is the other half of the equation proposed by

Weston Price as a dietary supplement. The other is cod liver oil. they should

be taken together for proper assimilation.

[Guest guest]

> I spoke with a customer in California last wk that buys raw cream at

the store for 6.95 per pint. That is equivalent to $55.60 per gallon.

With this comparative scenario my product is a bargain!!!!

>

Dear Dave,

How do you figure? My calculation puts the $6.95 per pint of cream at

about $1 per oz. of butterfat assuming heavy cream (40% butterfat).

Whereas, your (heated?) clarified product costs $1.84 per oz plus

shipping. It may well be worth it given the nature of your feeding

and storability, but you can't say its a bargain based on cost alone.

Another way to look at it is: based on your 8 lbs of cream to make 1

lb. clarified oil, you are starting with a mere 12.5% butterfat cream.

You can't compare that to heavy or even light (33%) cream.

And we still don't know what the centrifuged oil will cost. Why

aren't you willing to quote a ball park figure for the centrifuged

product before soliciting orders? I've got to be able to at least

estimate whether it is worth it to me to by as the oil versus sourcing

cream locally. I have a direct farm source of exclusively pastured

Jersey milk, from which I skim the cream. It costs me less than $1

per oz of butterfat including delivery. I don't have a source for

butter or butter oil without making it myself, hence my interest in

your product.

Why does it take more cream to make centrifuged oil versus clarified

oil? Are you not getting all the oil from the cream? Might we be

missing some of the precious x-factor in the unrecovered fraction of

oil (since we don't know in what density of oil the x-factor is

concentrated)?

Portland, OR