Our remarkable innovation offers several competitive advantages:
Worldwide, millions of tons of agriculture and aquaculture products are discarded or underutilized each year as a result of blemishes, failure to meet size grade specs, residual unused “left-overs” such as citrus peels, apple pulp, unsold inventories or simply the inability to harvest for market in a timely manner.
The Preservation Science Technology allows these “leftovers” to be processed in food-grade facilities and dehydrated in its unique non-heat preservation process providing multi-year shelf life for these highly nutritious products.
Our dehydration technology can help alleviate malnutrition and starvation around the world by preserving valuable food products, creating 100% natural food sources to replace synthetic and artificial ingredients in food, and enabling the potential for repurposing leftovers.
"Leftover Material" is generated for many reasons other than the juice production process in our orange juice example. Other reasons may include: crop damage, spillage during transport, and biodeterioration during storage. Losses can also occur for such minimal reasons as cosmetic blemished that don't actually diminish the food value of the crop, or simply the inability to get the product to the market. Preservation Sciences provides ways to reduce these losses through a triple-win approach that means (1) improved food security, (2) greater food availability that alleviates pressure on prices, and (3) conservation of valuable land, water, and labor.
Dehydration is the Key
The ability to dehydrate agriculture and aquaculture products before spoilage, whether that includes a by-product, such as the orange peel example, or the entire fruit or vegetable itself, with quick and effective action is critical to economic and ecological success.
Unfortunately, conventional dehydration methods can involve high capital costs and high operating costs, while simultaneously causing significant nutritional loss through heat and other cell damaging processes.
Preservation Sciences is the perfect solution to perfect dehydration.
The Unique "Preservation Sciences" Dehydration Method ; PSI has conducted many successful proof-of-principal production runs with a wide range of different raw materials such as seafood by-products from the fillet processor, shrimp peel from the canning industry, orange peels from the orange juice processors, chicory root, sweet potatoes, and a wide range of fresh fruits and vegetables. Each unique process was developed with the goal of producing a new source of human consumable food products with a storage life of at least 36 months when store in generally accepted methods.
Our ability to utilize the clean rooms, protein-based coating, bacterial removal water-based technology, along with our know how and experience, provides a truly tailored solution.
Use of our unique technology is not limited to conventional agriculture "fruit and vegetable" products. It is also successfully used for beef, chicken, fish, shrimp, and shellfish.
Most remarkably, Preservation Sciences has been successfully applied to the powderized dehydration of liquid products such as whole milk and raw eggs providing a truly remarkable "breakthrough".
The Company's initial investigation focused on the orange juice industry in Florida, which generates over eight (8) billion pounds of citrus peel "waste material" annually. While significant resources are expended to convert this "waste material" into a recoverable asset (primarily into cattle feed), a significant opportunity exists to re-purpose this highly nutritional citrus peel product into human consumable food and beverage ingredients. (Please see Footnote.)
The Company's research revealed that the nutritional value of the citrus peel, as with many other common food production and process by-products, was substantially higher than that of the orange juice. The chart at the top of the page shows the nutritional comparison of orange juice (in blue) compared to orange peel (in yellow) with both compared to FDA Daily Value Basis (in gray).
The illustration above compares equal amounts, by weight, of a national brand orange juice and its corresponding citrus peel material, processed using the Preservation Sciences technology.
Although not noted in the comparison above, citrus peel is gluten free, contains more anti-oxidants than blueberries, has more potassium than bananas, is the highest natural source for pectin, and is not genetically modified. Every part of the citrus peel is usable and recoverable.
As a result of the significantly increased vitamin and mineral retention and the dramtically improved organoleptics values resulting from the Preservation Sciences technology, the company has entered into a licensing agreement with Citro-Des of Hermosillo, Mexico to bring these citrus products to the market.
Footnote: Preservation Sciences no longer sells citrus peel as a result of an executed non-compete, non-circumvent agreement.
Eighty percent (80%) or more of the "catch of the day" goes to waste or at best is converted into low value by-products, such as compost or fertilizer.
The PSI process will up-grade the fish by-products to a food grade nutritional powder that can easily be re-constituted (re-hydrated) at destination to a variety of local dishes. Over eighty percent (80%) of the fish by-product consists of water. Traditionally, removal of water is expensive and destructive of the many inherent nutrients. Nutrients are sensitive to heat. Additionally, heat-based drying requires costly capital equipment and high operating costs.
Until now, this valuable resource has not been available for human consumption. Most regions have laws prohibiting the disposal of the fish waste. These laws are rarely enforced due to lack of viable alternatives. Present processes, via heat and chemicals, have limited the source to low value "waste streams" such as fertilizer and generic low quality fish meal. and compost
The Preservation Sciences method, incorporation all of our unique and proprietary processes (protein coating, clean rooms, water-based bacterial removal) along with our experience and process know-how, is able to provide a process to convert this by-product material into high-quality food grade products.
Advisory board member, Dr. Hari, is Professor Emeritus, Wayne State University, Detroit Michigan. Dr. Hari has served as Assistant Professor, Department of biological Sciences, Associate Professor, Director, Biotechnology Program, 2003, Emeritus Professor, May 2008, Associate Editor, GM Crops, Landes Bio Science Publishers, Reviewer for Journal of Plant Pathology, Consultant in Biotechnology, Gershon Lehman Group, Partner and Director of Research and Development, Life Sciences Group, Inc. Highland, Michigan, Private consultant on specific Biology and Biotechnology projects. Dr. Hari's expertise includes; Biotechnology, Plant Biology, Medicinal Plants, Molecular Biology, Virology and Genetics he has multiple peer reviewed publications and is the author of "Plants for Good Nutraecutical Health: Biology, Nutrition and Health" (Under review for publication).
Over the course of 25+ years, Mr. Obeid's career as a successful entrepreneur took him all the way from construction in New Brunswick to the automotive industry and then health food in the United States. Mr. Obeid is a pioneer in the use of all-natural methods to increase quality and decrease time in dehydration. Mr. Obeid helped form Preservation Sciences, Inc. for the purposing of developing and licensing certain intellectual property for the dehydration and preservation of agriculture and aquaculture materials. He uses his extensive business management and leadership experience to enhance the success of Preservation Sciences and its clients.
Dr. Restrepo has over 30 years of experience in management, safety/risk analysis, safety documentation/implementation; nuclear explosive safety, reactor, criticality safety, integration of safety into design, safety and operational program implementation and assessments; phenomenological modeling; assessments and readiness; and training. Dr. Restrepo led the development and delivery of dozens of courses on safety/risk analysis, safety basis documentation, technical safety requirements and technical specifications, conduct of operations, criticality safety, configuration management, phenomenological modeling.
For the past ten years, Mr. Sample has focused his activities on the repurposing of citrus biomass into food grade products. In 2006, he established Florida's largest food-grade citrus peel processing facility and worked to develop a variety of highly lucrative markets (for dehydrated food products) in the food, beverage, nutraceutical, industrial, and botanical industries. Mr. Sample is the author of U.S. Patent No. 8,017,171; U.S. Patent No. 8,383,186, and U.S. Patent No. 9,192,182. He joined Preservation Sciences, Inc. at its inception on July 29, 2015, where he has been working on a wide variety of agriculture and aquaculture business opportunities. Mr. Sample enjoyed a 29-year career at JCPenney directing R&D for the Communications Division.