I met with Kurt Dramm and the food scientist he has employed and they claim
the problem has been solved. Anyone have any additional experience? I
understand that in order to prevent the "blowing up" preservatives need to
be added. Should this be a concern or was I misinformed?
Tom Jaszewski
www.livesoil.com
702-595-7012
-----Original Message-----
From: soilfoodweb_at_aol.com [mailto:soilfoodweb_at_aol.com]
Sent: Monday, February 03, 2003 2:06 PM
To: compost_tea_at_yahoogroups.com
Subject: Re: [compost_tea] malt vs molassaas
Bragg's is right there with soy sauce. I actually like fish hydrolysate
better. We are going to be tested a new fish hydrolysate here soon -
Organic Gem. It doesn't blow up like the Dramm stuff. Better stabilized,
AND no heating in the production process. All the Ca from the bones
liquefied, no scales and things as surprises in the mix.
Elaine
President, Soil Foodweb Inc.
www.soilfoodweb.com
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Received on Mon Feb 03 2003 - 23:41:41 EST