Hazel Tech® Achieves $1.5M in USDA Funding With Recent Innovation Grant; Adam Preslar Comments
CHICAGO, IL - With a track record as successful as Hazel Technologies’, it is little wonder why the United States Department of Agriculture (USDA) has announced $600,000 in new fundingfor the organization. With this award in tow, Hazel will be testing its organic anti-fungal pad technology, Hazel Endure™, under both academic and commercial supply chain conditions for table grapes, berries, citrus, and tropicals.
“At Hazel, we take pride in expanding and enhancing our suite of technologies. Our team has dedicated a team of researchers and postharvest scientists to develop Hazel Endure’s formula over the last two years to ensure the technology is effective and reliable for our customers,” commented Adam Preslar, Co-Founder and Chief Technology Officer of Hazel. “With the backing of the USDA, we are able to truly test the technology with the help of academic professionals at University of California, Davis (UC Davis) and plan on partnering with other academic centers in 2022 to advance our trials.”
Academic trials of Hazel Endure on organic table grapes are already being conducted at UC Davis Postharvest Technology Center. As of now, Hazel Tech has received five USDA grants, totaling $1.5 million, to continue the development of its technologies. Hazel was required to pass a technical review from a USDA science panel as well as receive endorsement letters from customers to secure these grants.
Hazel Endure combats spoilage and reduces fungal infection up to 40 percent in certain key commodities. According to a press release, Hazel Endure aims to help growers, packers, shippers, and retailers protect their produce during cold chain breaks, shipping delays, or weather events. The technology is expected to meet the needs of both the organic and conventional markets, is designed to meet NOP regulations, and is currently seeking OMRI certification.
The press release also noted that it is estimated at least 20 percent of all fruits and vegetables produced is lost each year due to microbiological spoilage like rot, fungus, and bacteria, making this solution an essential step forward in reducing food waste.
Writer at AndNowUKnow since June, 2019