Waste into Abundance - Capture lost foods via smart dehydration technologies! by Cornucopia Group

Many thanks for your thoughtful suggestions.

To answer your questions:

1. PS Coating works by creating a virtually undetectable and safe (GRAS, FDA Approved) barrier that rejects microbial attack and prevents oxidization, while allowing moisture to escape. We coat food products that will be dehydrated, then spread them out on racks inside a covered room with large fans at either end to facilitate significant airflow. Within 8 to 16 hours the product is fully dehydrated (depending on the starting moisture content of the material being dehydrated).

2. Bacteria need moisture to flourish. The surface of the coating is bone dry and the coating dehydrates to a glass hard surface which means there is no cozy environment for bacteria to live in. 

3. My company identified, and acquired the worldwide exclusive license to PS coating, the cost is between $ 12.50 per Kg   Usage is 0.5-1.0%  . For a mix of 0.5% the cost per ton at $ 16.00 per Kg is $ 80.00 per ton or 8 cents per Kg converted to lbs this equals 3.6 cents per lbs.

4. exactly how it works is a proprietary property. However you can comfortable say that the coating when it is dry constitutes a one-way membrane that allow moisture to escape one way (internal to out) but limits external moisture from entering (external and in). Furthermore it prevents oxygen from contacting the product.

5. Most of the degradation during dehydration processes comes from either heat or UV-light exposure. Since our PS coating system is based on low-no heat, and takes place in a UV protected dark room, there is little to no degradation.

In other words it is NOT true that dehydration in itself degrades the product, it is more the source of dehydration that degrades the product: (typically heat/freezing/UV light etc).  

In a nutshell: Vitamins A and C are decreased if they come in contact with air (oxygen) or heat. This does not apply to our PS coating process. Vitamin A is very light sensitive and so is Beta-Carotene, the different enzymes in food products should be safe with temperatures under 115 degrees.

Also, I have added the info suggested into the proposal, in the what actions do you propose section (since its the only area where I had space to add anything due to character restrictions.)

Chad