Last week, we had the privilege of testing our pickle process in a big commercial kitchen at the LSU AgCenter – a step that has been 10 months in the making. Dr. Luis Espinoza, the trusty (and adorable) food scientist, demonstrated how to use all the equipment and then followed us around measuring and calculating our every move to determine whether or not our process could be approved and submitted to the Dept. of Health and Hospitals (DHH). Once we are permitted, we become one of three tenants currently processing in this facility. The kitchen itself is in the Poultry Building (next door to the Swine Palace) on LSU’s beautiful campus.
We were beyond ecstatic to finally get a glimpse of where we’ll be pickling from here on out! We learned a lot, and we are so grateful to finally be ready for this stage!
Best of all, we found out today that we have officially received our “process approval,” so now all we need is for DHH to give the final blessing! Everyone cross your fingers!!