Re: [CH] Bottling your own...

Mary Going (mary@firegirl.com)
Tue, 21 May 2002 16:17:36 -0400 

Hi Ted,

Dave Dewitt has a section on the Fiery Foods site 
(http://www.fiery-foods.com) that talks about "kitchen to market" stuff. 
Basically, however, you either have to ramp up your kitchen for major 
production, or you have to find a co-packer. Given the volume you just 
mentioned, I would think a co-packer would be the way to go.

There are many co-packers. You have to find one that can handle your 
recipe, and your bottle size. Beyond that, I think the differences boil 
down to the extent to which they comply with FDA rules, and customer 
service. All of them will tell you that they comply with FDA, but sometimes 
they don't. I think you want someone who is a bit anal about details. If 
possible, go visit their manufacturing facility. You can tell a lot about a 
place by visiting the facility. Also, just like anything else, ask for 
references.

Before you share your recipe with them, make sure you get a contract signed 
that says the recipe is yours, and they can't use it. They will have a 
standard one, but it's a good idea to look over it, and maybe even have 
your attorney look over it.

If you go the co-packer route, they will have the bottles and all that, so 
you won't have to deal with any of that. They will also dictate how they 
want the labels. They have machines that put on the labels, and they have 
to be on a certain kind of spool, and wound a certain way.

Let's see, what else... of course, you need a marketing plan, and a good 
pricing plan. Find out about the industry before you set your prices. For 
example, if your target market is grocery stores, you have to price your 
product so that you can absorb the discount grocery stores will require and 
still make a profit.

Good luck,

- mary

At 12:36 PM 5/21/02 -0700, Ted Wagner wrote:
>Ok, here's a good question for everyone.  Jim and everyone else out
>there feel free to step in.
>
>Let's say I want to bottle and SELL my own hotsauce...let's say just 50
>gallons (480 bottles) using MY recipe.
>
>Who do I go to?  Who do I TRUST that it'll be done right, etc.?
>
>Or, rather, where is a good place to research this.  I've got a book on
>order called From Kitchen to Market by Stephen F. Hall.  I'm hoping
>that'll be of some help.  Are there any other good sources to assist in
>this research?
>
>If this is a FAQ type question, I apologize.  I've not been getting
>very far with the library and internet searches for information.
>
>Thank you
>
>Ted
>
>
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