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I’m not in the business of just throwing out problems and not giving you any solutions i’m going to bring up our amazing chief product officer to talk about the technology that’s going to help you overcome these challenges all right thanks alina very good yeah she gets to give you all the buy terpenes numbers and i get to talk about the technology so i get the fun part actually so so really alina already kind of expounded on the fact that we work in mushroom fermentation everybody knows about fermentation right about 70 of the calories that we come from fermented foods but most people don’t think of bread and cheese or things like.
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That it’s fermented you know there’s kombucha fear and things like that but we work in mushroom fermentation which is very very different than that type of fermentation mushrooms are completely different guys so as alino also said we uh we work in the root system if you will it’s not really the right system the cilia of a mushroom here’s a depiction of it so we never really see a mushroom in our manufacturing facility unless somebody brings it in for lunch we work in the bottom’s half of it where the almost invisible masilia lives and breathes and does all of its enzymatic magic on whatever substrate we give to it we were trying to we were talking about natural which is very very important to us we just try to wrap stainless steel around nature so really everything that we do starts with a bunch of different species of mushroom spores that we have that we keep genetically pristine in our manufacture in our facility we have over 50 varieties to choose from we only choose three or four we’re going to talk about one specific one today called cordyceps sinensis.
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Which is an absolutely amazing parasitic species of fungi everything we start with starts in a flask five liters or less that’s where we begin all of our fermentations to make sure that the mushroom we’re using its metabolic processes are pointed in the direction we need it to be to do the things we want to do as we scale it up into our 90 000 liter tanks so what we ferment a great deal of different substrates we make a lot of different products today we’ll talk about some fruits and vegetables we ferment to get a biotransform ingredient which becomes our flavor clarification system among other things i mentioned cordyceps and sentences i don’t know if anyone’s familiar with this true terpenes you should youtube it and take a look at it what you see here is mostly caterpillar and only a little bit of mushroom this is the mushroom here but generally you get it delivered to you on the caterpillar so you can verify its authenticity this is a material that would cost you twenty thousand dollars a kilo approximately if you wanted it it’s called himalayan gold it’s it’s really only found on your hands and knees in the tibetan plateau we’re lucky
