Guest guest Posted May 13, 2002 Report Share Posted May 13, 2002 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? **The solicitation of the orders is demand driven, and keeping people with interest in product up to speed with developments. No sense in quoting a price until all aspects of producing product are understood. 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'll keep you posted 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. **you are very fortunate to have this source. i have customers who drive 150 miles or better for my milk. is it raw milk? in Nebraska we can not deliver raw milk. 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)? **Don't know. Product will be tested throughout the summer. Including sampling product throughout different stages of making. WAP's notes are not detailed when it comes to the actual centrifuging of the product. And he did not have ability or knowledge to test for the omega's and the fatty acid complex so this is to some degree uncharted water. All we know at this point is what WAP published. Which is significant in itself! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2002 Report Share Posted May 13, 2002 > 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? > > **The solicitation of the orders is demand driven, and keeping people with interest in product up to speed with developments. No sense in quoting a price until all aspects of producing product are understood. > > 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'll keep you posted I appreciate it. The only reason I pushed is that in your private communications with me, you never would answer my question as to price (or why you would/could not propose a price). Thanks for your explanation. > > 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. > > **you are very fortunate to have this source. i have customers who drive 150 miles or better for my milk. is it raw milk? in Nebraska we can not deliver raw milk. Yes, I know I am fortunate. I hate that our gummints meddle in our food choices and your ability to produce a good product for a good price. Less gummint involvement means less monopoly by big guys means more small farmers producing higher quality means greater economy of scale and more realistic supply/demand/competition driven prices. It is raw milk. It is not delivered by the cow owners, nuff said. > > 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)? > > **Don't know. Product will be tested throughout the summer. Including sampling product throughout different stages of making. Do you have a way of actually measuring " x-factor? " >** WAP's notes are not detailed when it comes to the actual >centrifuging of the product. Since he called it " butter oil " I would have assumed it was centrifuged from melted butter. Is that not the case? >** And he did not have ability or knowledge to test for the omega's and the fatty acid complex so this is to some degree uncharted water. All we know at this point is what WAP published. Which is significant in itself! Yes, indeed, I read his book. Thanks for what you do. Portland, OR Quote Link to comment Share on other sites More sharing options...
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