Due to Oil Field Cutbacks I hit the streets with our homemade garlic chip dip. I went door to door, hit baseball games, waited for kitchens to close , hit parking lots, night clubs, pubs, after school rush, hit every market I could. Within my first 3 1/2 hrs I sold 80 dips. During Ponoka Stampede I sold almost 1000 dips in 4 1/2 days. People were putting the dip in their food, cooking with it and adding it to cesar cocktails. The feedback was incredible. The garlic chip dip turned into a Dip/Spread/Dressing overnight.
We had it lab tested and these were the results
. Hi Cherie!
Thanks again for the dip that you dropped off last week – it was delicious!
For your report, the pH was nominally low but it is within the normal range of expectations (especially if vinegar or sour things were used as an ingredient). Your product was completely clean of food-borne pathogens, such as E. coli and Salmonella. The total plate count (which includes all air-breathing bacteria, including the good kind!) was fairly high but it ranks as “Satisfactory” in Health Canada guidelines for prepared food.
For a result like this, it means that your dip will become unpalatable before it becomes dangerous to consume.
Absolutely Amazing Results – The Fresh Garlic Is Preserving The Dip
The response has been over the top with requests from every town and city it seems. Very grateful
We are available in retailers across Alberta with more retailers on the way
We now have our own Herbmasterz Headquarterz downtown Red Deer
Mass production is definitely in Herbmasterz future
Bless you for all of your support