1) i will like to package the african giant snails, as fired food in cans like we have sardines.What advice can you give.? this product has receive negative pr in the past only because it was brought in life.
African giant snails are very delicious when sauteed with onions, peppers and garlic.. but how do i preserve it for long in cans?
2) i am also working on the prospect of packaging dried mellon seeds which can be cooked in oil and spinach or collared greens. They are known as :egusi soup".. its a very popular dish in nigeria.
How can this be mass produced? Taking into consideration, preservation techniques.?+3 Other Responses
I am looking to connect with experts in product development and food/gift set packaging to turn an idea into an actual product for us retail. I have a children's book that i'd like to integrate into a fully developed real life culinary experience, rather than simply stand alone. Think recipe cards, a few basic shelf stable ingredients, serving pieces, kid-friendly kitchen tools, etc.+5 Other Responses
What we are seeking:
we are seeking expert consultation for a regional retail grocery store chain in texas,(client). The client presently prepares an assortment of ready to eat meals, meats, sides, entrees, fresh breads, pastries and sweet breads. The client also offers a portion of its menu in an uncooked state; meats are cut, trimmed, seasoned for take home and cook/reheat products.
The overall objective:
the client wishes to develop a program to process/prepare as much of its menu offering as possible at a single centralized commissary kitchen / meat processing location, package and distribute routinely to the retail stores
the assignment includes:
1. Centralized meat processing and butcher shop (meat products will include beef, lamb, pork, and poultry)–
a. Butcher meats from sides to muscle sections, shrink package, store chilled or frozen and eventually distribute to retail stores on demand and just in time for re-sale
b. Butcher meats from sides or muscle sections to retail cuts, package for retail meat cases, chill or freeze and then distribute to retail stores on demand and just in time for re-sale
c. Butcher meats in support of commissary kitchen
2. Centralized food processing commissary
a. Central cooking of as much of the menu offering as possible centrally, package and ship to stores on demand and re-heat, finish cooking or otherwise reconstitute at the retail stores. Product quality and consistency in recipe final product critical…
b. Prepare dough products, package, flash freeze, and then distribute to retail stores on demand. Bakery products are anticipated to be fresh baked on site at retail stores.
The business goals are to:
a) achieve consistency and quality of the products,
b) reduce skilled chief labor in all of the stores,
c) reduce capital costs building elaborate kitchens at each retail store, and
d) reduce waste and preparation costs through mass-production of the offered products.
- chris+10 Other Responses