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Since you have 2 patents pending, I presume there is something unique about your process or oxygen removal is more difficult than it seems. Would you please give more information on this.","author_name":"John Pereira","votes":3,"created_at":"2021-06-18T14:50:24Z","canonical_url":"https://wefunder.com/greenlifetech#question-154065","answers":[{"id":154285,"entity_id":"wefunder:comment:154285","answer":"John, You make a very good point in that reduced ripening due to oxygen removal has been known for many decades. We have a patent pending technique that is easy to use and cost effective. Our technique relies on a low cost method of recirculating the initial air with 21% oxygen to extract the oxygen until the oxygen concentration is below 0.5% (sufficient level as recognized by USDA). We have actually achieved less than 0.1% with our technique which only requires approximately 25% longer in operational time.","author_name":"Bruce Roesner","votes":2,"created_at":"2021-06-21T17:09:02Z"}]},{"id":169434,"entity_id":"wefunder:comment:169434","question":"It's quite intriguing to think of the removal of oxygen from the ripening process when the world focused for years anecdotally and functionally (put the banana in the bag to ripen your other fruit) on ethylene. As someone who's been in food science and focused on green preservation methods, I'm impressed! I do have a few questions though: 1. What is the lifespan (number of cycles, volumes displaced, or whatever other quantitative metric you can offer) of the oxygen scrubbing unit? 2. You wrote below that you were investigating ionization mechanisms as additional means for keeping anaerobes at bay but then referenced O3.. did you mean O2 +/- or O3 (as you wrote)? I realize we aren't on a technical site but I'm asking if your intent is to use ionized oxygen or ozone as a means for sanitation? Not trying to be alarmist, just curious of your intent. 3. What are the intended fail safes of the unit? How long can the pump in the system operate? And will there be any user visible monitors/sensors? 4. Are there any de/humidification mechanisms in your unit? Long term shelf life preservation of fresh produce also benefits greatly from moisture control. Is this a part of your product in any way? Thanks so much!","author_name":"Ethan B","votes":1,"created_at":"2021-09-15T17:56:59Z","canonical_url":"https://wefunder.com/greenlifetech#question-169434","answers":[{"id":178336,"entity_id":"wefunder:comment:178336","answer":"First Ethan let me apologize for not responding sooner. Somehow your questions were overseen. 1. The final filter selection has not been made. However, these filters in general filter many thousands of liters of air to remove oxygen. We will make sure that our filter will operate for many years of normal operation. 2. We are referring to ozone or O3 for destroying bacteria which has a half life of 12 hours as it falls back into O2. 3. The pump is again intended to last for many years. Keep in mind that the system only operates for a few minutes each time it is used. So it would typically operate well under an hour per day. 4. We are not presently intending any humidity control. Tanks again for your patience. Bruce Roesner","author_name":"Bruce Roesner","votes":2,"created_at":"2021-11-09T12:00:26Z"}]},{"id":158395,"entity_id":"wefunder:comment:158395","question":"Are there any risks posed to the consumer by anaerobic microorganisms that may grow in foods kept for long periods within the low-oxygen environment of the FreshDefend?","author_name":"Matt McNaughton","votes":1,"created_at":"2021-07-16T03:14:51Z","canonical_url":"https://wefunder.com/greenlifetech#question-158395","answers":[{"id":158449,"entity_id":"wefunder:comment:158449","answer":"Matt, You are on of the few people aware of anaerobic bacteria (those bacteria growing in oxygen free environment such as inside the human body) so thanks for asking. First our system will operate below 1% oxygen, not 0%. But more importantly, we are presently working on a patent pending enhancement to our system to add ionized oxygen O3 which aggressively attacks both aerobic and anaerobic bacteria. The advantages of O3 are that it leaves no chemical residue such as typical chlorine based disinfectants but simply decays to pure breathable oxygen O2. The issue with bacteria is a very valid concern. The bacteria growth on food items has risen significantly due to poor sanitation habits and the resistance of bacteria to chemicals/disinfectants. Fortunately, O3 works in a completely different manner to destroy bacteria and is becoming the standard for household/facility cleansing and especially water treatment.","author_name":"Bruce Roesner","votes":1,"created_at":"2021-07-16T16:04:05Z"}]},{"id":157034,"entity_id":"wefunder:comment:157034","question":"Your basic pitch is that consumers can save a bit of money by avoiding wasted food assuming their current purchase patterns. But owning a machine like this could allow customers to save much larger amounts of money by buying fresh produce in bulk, e.g. a whole flat of tomatoes, and consuming it over a period of weeks. Or an avid gardener could extend the period over which they enjoy a bountiful harvest that comes in all at once. In both of those cases one would either need a very large chamber, or a stack of containers that could be de-oxygenated then disconnected, sealed, and set aside to be opened later one by one. Your images show a fairly small machine, but in your pitch video starting at 2:20 you allude to an ability to use snap-on connectors for small lunch-size storage boxes or even wine bottles. Can you expand on how you would deliver this feature to increase product value for a wider range of customers?","author_name":"Matt McNaughton","votes":1,"created_at":"2021-07-09T04:50:48Z","canonical_url":"https://wefunder.com/greenlifetech#question-157034","answers":[{"id":157047,"entity_id":"wefunder:comment:157047","answer":"Matt, You are correct that we don't explain sufficiently the ability to use larger containers, As a peach, apple, and apricot grower (just eight trees), I concur that having larger containers for home use will also be important. Those peaches all ripen at the same time and we only have about a 3-week period for consumption. We have already scheduled larger containers for commercial purposes. For home use we will allow for larger containers as well. Although the FreshDefend™ is designed for the typical smaller portable containers, it will also work with larger containers, but just take longer. A 2 cubic foot container would probably require 5 - 10 minutes. Bruce Roesner","author_name":"Bruce Roesner","votes":2,"created_at":"2021-07-09T12:45:42Z"}]},{"id":156931,"entity_id":"wefunder:comment:156931","question":"Hello, Maybe this is answered elsewhere, but I did not see it. Is the countertop unit in constant operation? Or does it periodically cycle on/off? Also, what is the anticipated noise level?","author_name":"Salvatore Pepe","votes":1,"created_at":"2021-07-08T18:34:36Z","canonical_url":"https://wefunder.com/greenlifetech#question-156931","answers":[{"id":156949,"entity_id":"wefunder:comment:156949","answer":"Salvatore, The system will only operate after the cover is opened and then closed for approximately 3 minutes. The time for the smaller portable containers will probably be 30 seconds to 2 minutes depending of the size of the container and amount of produce inside. The more produce, the less air, and shorter operational time. The noise level will be on the order to a coffee maker. Bruce Roesner on behalf of the entire GreenLifeTech™ team","author_name":"Julia Roesner","votes":1,"created_at":"2021-07-08T21:53:31Z"}]},{"id":156888,"entity_id":"wefunder:comment:156888","question":"3 Qs. 1 does your patent/s cover being built into refrigerators to be able to be licensed? 2. seems like a family company with inexperienced people and no industry contacts. How soon will that change? 3. Did you file PCT on time?","author_name":"Donovan Pullen","votes":1,"created_at":"2021-07-08T15:39:37Z","canonical_url":"https://wefunder.com/greenlifetech#question-156888","answers":[{"id":156950,"entity_id":"wefunder:comment:156950","answer":"Absolutely, our patents are utility patents and cover any operation using the basic technology, So, building into a refrigerator is covered and is actually one of the dependent claims. Hardly a family company! Only two of the seven people are related. All founders are heavily experienced in bringing product to market worldwide. Each fills a certain area spanning R\u0026amp;D, IP, engineering, operations, marketing, sales, social media, and IT. Once again, we have a highly motivated and experienced team with considerable start-up expertise. PCT was actually already filed. We did not take the traditional approach of filing in the US, then subsequently filing the PCT. We went straight to PCT of which the US is now a part. Thanks for your questions and feel free to contact us with any other questions you might have. Bruce Roesner","author_name":"Julia Roesner","votes":1,"created_at":"2021-07-08T22:06:03Z"}]},{"id":155346,"entity_id":"wefunder:comment:155346","question":"Hi, When does your fundraise close. Are you not concerned that the chinese will come out with similar product at much cheaper rates.","author_name":"Harish Damodhardas Asar","votes":1,"created_at":"2021-06-30T12:00:31Z","canonical_url":"https://wefunder.com/greenlifetech#question-155346","answers":[{"id":155642,"entity_id":"wefunder:comment:155642","answer":"Our fundraiser will close when the maximum investment of $400K is achieved on in approximately 45 days. Having been in high tech for many years, I am always concerned that a country such as China would violate our patents and produce a comparable product. However, we are filing foreign patents which would block any knockoff being sold in those countries where our patents applied.","author_name":"Bruce Roesner","votes":2,"created_at":"2021-07-01T13:37:40Z"}]},{"id":154453,"entity_id":"wefunder:comment:154453","question":"Hi Team, I really like the baseline concept. A very visible problem and everyone generally eats fresh produce. I have a couple questions and notes: 1. What the ideal business model in your mind? Is it selling what is basically a consumer friendly vacuum pump or does it make more sense to focus on the container sales in a razor-razorblade or pyrex/tupperware type of model? While I think we should give credit a more efficient vacuum system that your team has developed, is it really more meaningful to the consumer in anyway (more quiet, easier to use, etc.)? 2. Is the $199 MSRP a competitive price compared to other food savers, which also do meat? 3. The test comparisons on the produce are really cool when shown relative to just room temp or refrigerated, but how do more commonly purchased produce items like berries, tomatoes, lettuce, bell peppers, and potentially salad mixes fare? 4. I think the comparison slide is your strongest selling point but visually it is not clean enough to effectively communicate how much more effective your system is. It almost makes the takeaway to me seem like the device keeps things looking better for longer. I think that slide should more clearly show how much longer the more common produces last vs refrigerator and room temp. 5. I think this has the biggest application in the commercial/industrial grocery and agriculture space. As Imperfect Food demonstrates, blemished, misshapen, or poorly stored produce contribute to a large amount of food waste so if this can be applied on an industrial scale that's a really interesting product and comes with better revenue streams. Curious to hear your thoughts on what segments other than consumer most interests your team and why? 6. Lastly, the financial projections just don't seem to be in-line with the strategy of the business. You model out profitability in year 2 by basically cutting R\u0026amp;D spend, when in reality you are likely to increase that spending. Why would R\u0026amp;D not grow along with revenue? Good luck team and hope to see how things go!","author_name":"Evan Harris","votes":1,"created_at":"2021-06-22T20:35:55Z","canonical_url":"https://wefunder.com/greenlifetech#question-154453","answers":[{"id":154747,"entity_id":"wefunder:comment:154747","answer":"Evan, Please let me first clarify that our system unlike others is not a vacuum system. The system operates at atmospheric pressures and simply removes the oxygen with a patent pending technique that is cost effective and easy to use while placing the oxygen back into the environment. Container costs are greatly reduced by operating at atmospheric pressures. We chose the counter top household unit as the initial product due to the market size ($145B/yr in losses) and also easier market introduction. The $199 projected price is very competitive with other household appliances and when you realize that over $1,800/yr is lost due to household waste, the ROI can be as short as 40 days. We are not trying to complete with vacuum systems for meats (they work great). We focus on the preservation of fresh produce. The same preservation ratio applies to all products including berries, tomatoes (included in slide presentation), etc. There is a great deal of information about preserving all types of produce using reduced oxygen in the USDA Handbook 66 (close to 800 pages in length) as referenced in the slide presentation. You are correct that the visual appearance doesn't tell the entire story. The consumption of the produce after being preserved for extended periods is the true test. As an example, my wife and I ate the pear shown in the deck after a 50 day preservation. Also, I want to be very clear that we do not compete with refrigeration but work in conjunction with it. Many of our tests involved produce that you would normally place in the refrigerator. It is our intention to license our technology to refrigerator OEM's so that customers can place the desired refrigerated produce directly into pullout drawers. We intend to participate in the field harvesting and distribution sectors of the produce market. We are actually already working on grants to serve this sector. However, the largest losses occur in the household and thus the reason for selecting FreshDefend™ as our initial product. Your point about reduced R\u0026amp;D is accurate but there is a good reason (you are the first person to notice this, so thanks). First, the R\u0026amp;D is separated from product implementation. The R\u0026amp;D will focus on the basic technology development which can be applied across the entire product line. The R\u0026amp;D used in the FreshDefend™ development will also be used for the larger containers used in the field but simply scaled up. Secondly, we expect to receive grants for these other implementations. I hope this helps you to understand why the R\u0026amp;D appears to be reduced. Thanks for your concerted effort. It's obvious that you spent some time thinking about this. Please feef free to reach out to us with any questions of suggestions you might have. And we we look forward to you being part of the solution. Bruce Roesner on behalf of the entire GreenLifeTech™ team","author_name":"Bruce Roesner","votes":4,"created_at":"2021-06-24T15:17:35Z"}]},{"id":179905,"entity_id":"wefunder:comment:179905","question":"Is the company a C-corp or S-corp?","author_name":"Ethan B","votes":0,"created_at":"2021-11-18T17:28:16Z","canonical_url":"https://wefunder.com/greenlifetech#question-179905","answers":[]}],"faq":[{"question":"Hello, this is a great product but if the process is only removing oxygen from the container to slow ripening, would this be easy for competitors to duplicate? Since you have 2 patents pending, I presume there is something unique about your process or oxygen removal is more di...","answer":"John, You make a very good point in that reduced ripening due to oxygen removal has been known for many decades. We have a patent pending technique that is easy to use and cost effective. Our technique relies on a low cost method of recirculating the initial air with 21% oxygen to extract the oxygen until the oxygen concentration is below 0.5% (sufficient level as recognized by USDA). We have actually achieved less than 0.1% with our technique which only requires approximately 25% longer in o..."},{"question":"Hi Team, I really like the baseline concept. A very visible problem and everyone generally eats fresh produce. I have a couple questions and notes: 1. What the ideal business model in your mind? Is it selling what is basically a consumer friendly vacuum pump or does it make mo...","answer":"Evan, Please let me first clarify that our system unlike others is not a vacuum system. The system operates at atmospheric pressures and simply removes the oxygen with a patent pending technique that is cost effective and easy to use while placing the oxygen back into the environment. Container costs are greatly reduced by operating at atmospheric pressures. We chose the counter top household unit as the initial product due to the market size ($145B/yr in losses) and also easier market introd..."},{"question":"Hi, When does your fundraise close. Are you not concerned that the chinese will come out with similar product at much cheaper rates.","answer":"Our fundraiser will close when the maximum investment of $400K is achieved on in approximately 45 days. Having been in high tech for many years, I am always concerned that a country such as China would violate our patents and produce a comparable product. However, we are filing foreign patents which would block any knockoff being sold in those countries where our patents applied."},{"question":"3 Qs. 1 does your patent/s cover being built into refrigerators to be able to be licensed? 2. seems like a family company with inexperienced people and no industry contacts. How soon will that change? 3. Did you file PCT on time?","answer":"Absolutely, our patents are utility patents and cover any operation using the basic technology, So, building into a refrigerator is covered and is actually one of the dependent claims. Hardly a family company! Only two of the seven people are related. All founders are heavily experienced in bringing product to market worldwide. Each fills a certain area spanning R\u0026amp;D, IP, engineering, operations, marketing, sales, social media, and IT. Once again, we have a highly motivated and experienced..."},{"question":"Hello, Maybe this is answered elsewhere, but I did not see it. Is the countertop unit in constant operation? Or does it periodically cycle on/off? Also, what is the anticipated noise level?","answer":"Salvatore, The system will only operate after the cover is opened and then closed for approximately 3 minutes. The time for the smaller portable containers will probably be 30 seconds to 2 minutes depending of the size of the container and amount of produce inside. The more produce, the less air, and shorter operational time. The noise level will be on the order to a coffee maker. Bruce Roesner on behalf of the entire GreenLifeTech™ team"}]}}}