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Lettuce Just Got Better with Eco-Safe Ozone Disinfection (6/17/2009)
LOS ANGELES, CA (June 17) – Eco-Safe Systems USA, Inc. (PINKSHEETS: ESFS) is pleased to announce documentation of the hydration of lettuce by ozonated water.
Michael Elliot, President of Eco-Safe, stated, “We have been receiving reports by chefs and customers that ozonated lettuce results in a crisper, superior salad that has much greater shelf life. By using time-lapse photography, we have now been able to visually demonstrate how and why this is so.
“By clicking on the following link: http://www.ecosafeusa.com/lettuce.html you can see the amazing hydration that occurs for both Romaine and Iceberg lettuce when rinsed in ozonated water. After hydration, the lettuce is much crisper and stays that way without browning. This is a much greater amount of hydration than occurs when rinsing in regular water. Not only is produce much safer when rinsed with Eco-Safe Ozone Disinfection, but the food is now a better product for the consumer. Chefs are delighted by being able to increase the quality of the food they serve.”
About Eco-Safe Systems USA, Inc.
Eco-Safe Systems, based in Los Angeles, is the manufacturer of patent pending water treatment and water reclamation systems. Our technologies produce ozonated water for food disinfection and water purification at significantly less maintenance cost and greater energy savings than our competitors in a completely green and organic manner. We currently offer supermarkets and restaurants a cost effective way to safely extend the shelf life of meat, poultry, seafood, fruits and vegetables. Please visit us at www.ecosafeusa.com for more information.
The foregoing contains forward-looking information within the meaning of The Private Securities Litigation Act of 1995. Such forward-looking statements involve certain risks and uncertainties. The actual results may differ materially from such forward-looking statements. The company does not undertake to publicly update or revise its forward-looking statements even if experience or future changes make it clear that any projected results (expressed or implied) will not be realized.
Eco-Safe Contact: Michael Elliot, President, Eco-Safe Systems USA, Inc., www.ecosafeusa.com, melliot@ecosafesystemsusa.com.
that is a "when" more than an "if". Also, there is more than one hotel chain we are working with.
I have been trying to talk Michael into a long term trial home unit for awhile now ;) It would be really nice to have one now. Keep that swine flu out of the house. These ozone units kill just about any bacteria/virus you can think of.
don't count on seeing an swine flu vacine anytime soon. Won't even start production until regular vacine is finished production run in July/August.
Swine flu pandemic declaration to trigger vaccine switch
http://www.newscientist.com/article/dn17291-swine-flu-pandemic-declaration-to-trigger-vaccine-switch.html
* 16:39 11 June 2009 by Debora MacKenzie
The World Health Organization has declared H1N1 swine flu an official pandemic – level six in the WHO's rating scheme. This means the world's vaccine industry can now switch from making vaccine for ordinary flu to pandemic vaccine.
However companies are not likely to change production until they have finished their current production run of ordinary flu vaccine in July or August. That will be the case, even though that vaccine will be useless if swine flu behaves like previous pandemics and replaces the current, ordinary flu viruses.
The WHO's declaration of level six activates a slew of government pre-orders for pandemic vaccine. These will take precedence over recent orders for H1N1 vaccine. Countries that don't have pre-orders will face delays.
Mild so far
The WHO cautioned against over-reaction, as most cases of H1N1 have so far been relatively mild. The organisation had been under pressure not to declare a pandemic for such a mild virus.
But WHO officials have insisted that a flu pandemic is defined by how fast a novel flu virus spreads, and who it affects, not necessarily how severe it is. This is partly because the same virus can be mild in some people and severe in others, and partly because it can evolve. In 1918, the last pandemic H1N1 started out mild, but its second wave was much more severe.
Pandemic flu can also kill healthy young adults, not the very young and old like ordinary flu. "Approximately half the people who have died from this H1N1 infection have been previously healthy people," Keiji Fukuda, head of flu at the WHO, said on Tuesday, adding this had given the organisation "the most concern".
"It is of greatest importance to continue surveillance of the virus worldwide," David Heymann, until recently head of health security at the WHO, told New Scientist. "Science cannot predict what course this virus will take as it continues to spread in humans."
What is level 6?
The WHO's pandemic levels (pdf) are based on how widely a novel flu virus is spreading.
Level six means a virus is spreading widely in the community in at least two WHO regions. There has been evidence for this for a week or more.
By 3 June, swine flu had reached every WHO region, and it has now been detected in 74 countries. Case numbers have been increasing steadily in Australia since late May, and rose fourfold to 1224 in the past week – mainly in Victoria State, which has reported community spread.
There has been evidence of undetected community spread in Scotland, and community spread was confirmed today by Scottish health secretary Nicola Sturgeon. On Thursday, Hong Kong closed primary schools to slow down community spread.
Poor at risk
In May several countries, including the UK and Japan, asked the WHO to delay declaring level 6, fearing trade and travel disruption, and the swamping of hospitals by the "worried well", in response to a virus that is not yet causing severe illness.
A poll in New York City this week suggested that hundreds of thousands of New Yorkers have had H1N1, but only 0.1 per cent needed hospitalisation. Ordinary winter flu has death rates around 0.2 to 0.35 per cent.
But Fukuda warns severity can vary from place to place. The Canadian province of Manitoba closed schools this week after severe H1N1 among First Nations (Indian) people strained hospital capacity. Aboriginal communities, also hard hit in 1918, could be suffering more due to poverty or higher prevalence of TB, raising concerns for the impact of H1N1 in poor countries.
The southern hemisphere is now having its regular winter flu season: H1N1 cases rose from 411 to 1694 in Chile this week. But unlike the northern hemisphere, H1N1 in the south is circulating alongside, and competing with, the ordinary, seasonal human flu viruses. The future of this pandemic now depends on how well it does.
most likely delcaring pandemic.
I know of a number of people that have been waiting in hopes of a little selling. More consolidation for the next leg.
welcome onboard bullseye104. This should be a very good investment for you IMO.
You should be very happy with any shares gathered at this point. I am expecting to hear lots of news including some big ones. GLTY.
boardmarks on the rise. /em
With all the emphasis on Food Safety from Government and Organizations, you can easily see why business has greatly picked up at ESFS. A bunch to read and do further research in my prior post for those interested.
National Restaurant Association Letter to U.S. Senate Committee on Health, Education, Labor and Pensions
National Restaurant Association Letter to U.S. House Energy and Commerce Committee
National Restaurant Association Board Member Testifies Before U.S. House Committee on Impact of Food Recalls
Ken Conrad discusses impact on the restaurant industry and need for food safety reforms
http://www.restaurant.org/pressroom/pressrelease.cfm?ID=1755
(Washington, D.C.) – National Restaurant Association Board Member Ken Conrad testified today before the U.S. House of Representatives Committee on Small Business Subcommittee on Regulations and Healthcare. Conrad is chairman of the board of Libby Hill Seafood Restaurants, Inc. in Greensboro N.C.
At the hearing entitled, "Impact of Food Recalls on Small Businesses," Conrad discussed the challenges associated with recalling products and the negative impact on consumer trust. In his testimony, he emphasized the need for thorough, complete and accurate traceback investigations that can identify implicated products and minimize the impact to the industry. Conrad also highlighted the importance of preventing contamination and foodborne-illness outbreaks by strengthening the food safety system.
"It is a new day for the restaurant industry as the issues and challenges of the food supply chain in a global market become increasingly complex, and today's hearing will bring to light many of the serious concerns associated with food recalls," said Conrad. "We must all work together to improve the system."
"We are grateful to Chairwoman Dahlkemper for holding today's hearing and calling attention to the important issue of food recalls," said National Restaurant Association Executive Vice President of Public Affairs Beth Johnson. "We are pleased that Ken is able to come before the subcommittee members and provide his insight and expertise. As a longtime restaurateur, Ken understands that importance of food safety and the impact that food recalls have on the industry.
"The safety of the food supply continues to be the restaurant industry's number one priority. The need for reform is apparent, and we believe it is time to take a fresh approach to reforming the food safety system. The National Restaurant Association supports a comprehensive farm-to-table strategy in which we can all work together to improve food safety and make the needed reforms."
In addition to serving on the board of directors for the National Restaurant Association, Conrad is also chair of the North Carolina Restaurant and Lodging Association and vice chair of the National Fisheries Institute.
Recently, the National Restaurant Association praised the introduction two pieces of bipartisan
legislation calling for food safety reform: the Safe Food Enforcement, Assessment, Standards and Targeting (FEAST) Act in the House and the FDA Food Safety Modernization Act of 2009 in the Senate.
The National Restaurant Association is actively involved in the food safety debate as the issue moves forward in the 111th Congress. The Association will continue to provide leadership that stresses continuous improvement in food safety at the state, federal, and international levels.
National Restaurant Association Hails U.S. House Introduction of Food Safety Legislation by Representatives Costa and Putnam
http://www.restaurant.org/pressroom/pressrelease.cfm?ID=1753
(Washington, D.C.) – The National Restaurant Association today praised U.S. Representatives Jim Costa (D-CA) and Adam Putnam (R-FL) for introduction of the bipartisan Safe Food Enforcement, Assessment, Standards and Targeting (FEAST) Act. The bill is intended to protect the food supply, instill consumer confidence, and identify and prevent potential sources of food-borne illness.
"We are grateful to Representatives Costa and Putnam for their bipartisan leadership and introduction of the Safe FEAST Act," said National Restaurant Association Executive Vice President of Public Affairs Beth Johnson. "Food safety is the top priority of the restaurant industry. The National Restaurant Association strongly supports efforts to create a stronger and more effective food safety system."
This week, the National Restaurant Association also commended U.S. Senators Richard Durbin (D-IL), Judd Gregg (R-NH), Ted Kennedy (D-MA) and Richard Burr (R-NC) for introduction of the bipartisan FDA Food Safety Modernization Act of 2009.
The National Restaurant Association continues to be actively involved in the food safety debate as the issue moves forward in the 111th Congress. The Association will continue to provide leadership that stresses continuous improvement in food safety at the state, federal, and international levels.
###
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which is comprised of 945,000 restaurant and foodservice outlets and a work force of 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to lead America’s restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve. For more information, visit our Web site at www.restaurant.org.
National Restaurant Association Welcomes Introduction of Bipartisan Food Safety Bill by U.S. Sens. Durbin, Gregg, Kennedy and Burr
http://www.restaurant.org/pressroom/pressrelease.cfm?ID=1745
(Washington, D.C.) – The National Restaurant Association today thanked U.S. Senators Richard Durbin (D-IL), Judd Gregg (R-NH), Ted Kennedy (D-MA) and Richard Burr (R-NC) for introduction of the bipartisan FDA Food Safety Modernization Act of 2009.
"We are very appreciative of Senator Durbin, Senator Gregg, Senator Kennedy and Senator Burr for taking a needed step forward with introduction of this bill," said National Restaurant Association Executive Vice President for Public Affairs Beth Johnson. "The National Restaurant Association strongly supports reforms to create a stronger and more effective food safety system. We will continue to call for critical assessment and reform of the system, as this bipartisan legislation aims to do."
Senators Christopher Dodd (D-CT), Lamar Alexander (R-TN), Amy Klobuchar (D-MN) and Saxby Chambliss (R-GA) also cosponsored the bill.
The Association continues to be actively involved in the food safety debate as the issue moves forward in the 111th Congress. The Association recently called on Congressional leaders to quickly enact food safety reform in letters to the U.S. House Energy and Commerce Committee and the U.S. Senate Committee on Health, Education, Labor and Pensions. The National Restaurant Association will continue to provide leadership that stresses continuous improvement in food safety at the state, federal, and international levels.
National Restaurant Association Calls on 111th Congress to Quickly Enact Food Safety Reforms
http://www.restaurant.org/pressroom/pressrelease.cfm?ID=1732
(Washington, D.C.) – The National Restaurant Association recently called on Congressional leaders to quickly enact food safety reform. The Association joined other organizations with a common interest in improving the safety of the food supply in sending letters to the U.S. House Energy and Commerce Committee and the U.S. Senate Committee on Health, Education, Labor and Pensions. The letters urge several actions including requiring every food company manufacturing for the U.S. market to conduct an evaluation of food safety risks and provide a food safety plan for FDA review. In addition, the Senate and House Committees are urged to consider the following items: require foreign supplier safety plans and build foreign capacity; ensure the safety of fruits and vegetables; adopt a risk-based approach to inspections; and authorize mandatory recalls.
The National Restaurant Association and its members are increasingly involved not only in ensuring safe food preparation inside the restaurant, but in driving changes all the way back through the supply chain, to take on a more influential role across the entire life cycle of food.
The Association continues to be actively involved in the food safety debate as the issue moves forward in the 111th Congress. The National Restaurant Association will continue to provide leadership that stresses continuous improvement in food safety at the state, federal, and international levels.
To read the letters in entirety, please click here.
Letter to U.S. House Energy and Commerce Committee
http://www.restaurant.org/pdfs/government/200901_foodsafety_ltr_senate_helpcmte.pdf
Letter to U.S. Senate Committee on Health, Education, Labor and Pensions
http://www.restaurant.org/pdfs/government/200901_foodsafety_ltr_house_energyandcomm.pdf
###
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which is comprised of 945,000 restaurant and foodservice outlets and a work force of 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to lead America’s restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve. For more information, visit our Web site at www.restaurant.org.
Supermarkets are ~$50k/store using the MD1500 units. per ME
continued upward trend with consolidation points. This is good for the pps to not move too fast. I like seeing the new long term investors getting in. The news that we will get over the course of the next couple years will support a higher and higher pps. It would be nice for us all to make millions overnight but real companies like this build the business one customer at a time. We are fortunate to be at a point in the business cycle that is entering the strong growth phase in multiple divisions. This will be exciting times for long term shareholders IMO.
this will be one of our finest my friend.
Fish & Seafood Industry Financials
http://industries.hoovers.com/food/fish-and-seafood/industry_financials
The US fishing and seafood industry consists of 25,000 commercial fishing vessels; 700 fish processors, and 2,800 distributors, with a final commercial value of $14 billion. Most companies are privately held or are divisions of larger corporations, such as Bumble Bee Seafoods; Del Monte (owns StarKist Foods); and Chicken of the Sea. Most vessels of the US commercial fishing fleet are independently owned. Annual revenue is about $4 billion for commercial fishers, $7 billion for fish processors, and $14 billion for distributors. The industry is highly concentrated at the processing stage and relatively fragmented at the distribution end. The 50 largest processors control about 70 percent of that market segment. The 50 largest distributors control less than 40 percent of that segment.
Using the 2002 Census Bureau Economic Census, Hoover's has generated an industry financial summary for the Fish & Seafood industry.
NAICS NAICS Description Establishments Sales, Receipts, or Shipments ($1,000) Annual Payroll ($1,000) Paid Employees
311711 Seafood canning 143 $1,245,674 $134,671 5,039
311712 Fresh & frozen seafood processing 606 $7,564,091 $923,963 36,268
424460 Fish & seafood merchant wholesalers 2,515 $11,933,530 $703,564 22,476
All NAICS Sectors 3,264 $20,743,295 $1,762,198 63,783
ESFS should do very well over the next couple years. Expecting some much larger contracts will be announced. Also likely we will hear further expansion plans laid out with the Whole Foods (WFMI) installations at ~$50k/store. Seafood City is continuing to install units in all of their stores. The real break through this year is the start contracts with major restaurant chains. Lots more to come IMO.
Great potential and well worth the time to do some DD for anyone not familar with them.
thanks for the input with the charts Vic. I have heard rumblings that some much bigger news is in the pipeline. Should be a very good year for this one IMO.
repost from ASUS on his board...........
http://investorshub.advfn.com/boards/read_msg.aspx?message_id=38315653
ESFS Chart - Lots of upside potential, it just had the golden cross. Golden cross, especially when followed by lots of good news, has the potential of 100x gains or more. This is just the start of its run as investors are looking for something real that's cheap. It is however at the triple top levels of 2006-2007, but still nowhere near its potential.
ESFS continues with more contract news..........
Eco-Safe Books Over $125,000 in Orders from Seafood Clients in One Day (6/2/2009)
LOS ANGELES, CA (June 2) – Eco-Safe Systems USA, Inc. (PINKSHEETS: ESFS) is pleased to announce today, multiple sales of Ozone Disinfection Systems totaling more than $125,000.
Michael Elliot, President of Eco-Safe, stated, “A dynamic Southern California industry leader, Seafood City, today signed a contract for their next Eco Safe Ozone Disinfection System, continuing their program of installing the Eco-Safe System throughout their chain of stores.
“At the same time, a major seafood processing enterprise in Northern California also signed a contract for an Eco Safe System to be included in the construction of their new plant. This will be a major seafood processing facility, utilizing one of our largest systems. Eco-Safe has taken the lead in this field and we anticipate it will soon dominate the sanitation solution in this huge market.”
About Eco-Safe Systems USA, Inc.
Eco-Safe Systems, based in Los Angeles, is the manufacturer of patent pending water treatment and water reclamation systems. Our technologies produce ozonated water for food disinfection and water purification at significantly less maintenance cost and greater energy savings than our competitors in a completely green and organic manner. We currently offer supermarkets and restaurants a cost effective way to safely extend the shelf life of meat, poultry, seafood, fruits and vegetables. Please visit us at www.ecosafeusa.com for more information.
The foregoing contains forward-looking information within the meaning of The Private Securities Litigation Act of 1995. Such forward-looking statements involve certain risks and uncertainties. The actual results may differ materially from such forward-looking statements. The company does not undertake to publicly update or revise its forward-looking statements even if experience or future changes make it clear that any projected results (expressed or implied) will not be realized.
Eco-Safe Contact: Michael Elliot, President, Eco-Safe Systems USA, Inc., www.ecosafeusa.com, melliot@ecosafesystemsusa.com.
ESFS news......................................
Eco-Safe Books Over $125,000 in Orders from Seafood Clients in One Day (6/2/2009)
LOS ANGELES, CA (June 2) – Eco-Safe Systems USA, Inc. (PINKSHEETS: ESFS) is pleased to announce today, multiple sales of Ozone Disinfection Systems totaling more than $125,000.
Michael Elliot, President of Eco-Safe, stated, “A dynamic Southern California industry leader, Seafood City, today signed a contract for their next Eco Safe Ozone Disinfection System, continuing their program of installing the Eco-Safe System throughout their chain of stores.
“At the same time, a major seafood processing enterprise in Northern California also signed a contract for an Eco Safe System to be included in the construction of their new plant. This will be a major seafood processing facility, utilizing one of our largest systems. Eco-Safe has taken the lead in this field and we anticipate it will soon dominate the sanitation solution in this huge market.”
About Eco-Safe Systems USA, Inc.
Eco-Safe Systems, based in Los Angeles, is the manufacturer of patent pending water treatment and water reclamation systems. Our technologies produce ozonated water for food disinfection and water purification at significantly less maintenance cost and greater energy savings than our competitors in a completely green and organic manner. We currently offer supermarkets and restaurants a cost effective way to safely extend the shelf life of meat, poultry, seafood, fruits and vegetables. Please visit us at www.ecosafeusa.com for more information.
The foregoing contains forward-looking information within the meaning of The Private Securities Litigation Act of 1995. Such forward-looking statements involve certain risks and uncertainties. The actual results may differ materially from such forward-looking statements. The company does not undertake to publicly update or revise its forward-looking statements even if experience or future changes make it clear that any projected results (expressed or implied) will not be realized.
Eco-Safe Contact: Michael Elliot, President, Eco-Safe Systems USA, Inc., www.ecosafeusa.com, melliot@ecosafesystemsusa.com.
ESFS news......................................
Eco-Safe Books Over $125,000 in Orders from Seafood Clients in One Day (6/2/2009)
LOS ANGELES, CA (June 2) – Eco-Safe Systems USA, Inc. (PINKSHEETS: ESFS) is pleased to announce today, multiple sales of Ozone Disinfection Systems totaling more than $125,000.
Michael Elliot, President of Eco-Safe, stated, “A dynamic Southern California industry leader, Seafood City, today signed a contract for their next Eco Safe Ozone Disinfection System, continuing their program of installing the Eco-Safe System throughout their chain of stores.
“At the same time, a major seafood processing enterprise in Northern California also signed a contract for an Eco Safe System to be included in the construction of their new plant. This will be a major seafood processing facility, utilizing one of our largest systems. Eco-Safe has taken the lead in this field and we anticipate it will soon dominate the sanitation solution in this huge market.”
About Eco-Safe Systems USA, Inc.
Eco-Safe Systems, based in Los Angeles, is the manufacturer of patent pending water treatment and water reclamation systems. Our technologies produce ozonated water for food disinfection and water purification at significantly less maintenance cost and greater energy savings than our competitors in a completely green and organic manner. We currently offer supermarkets and restaurants a cost effective way to safely extend the shelf life of meat, poultry, seafood, fruits and vegetables. Please visit us at www.ecosafeusa.com for more information.
The foregoing contains forward-looking information within the meaning of The Private Securities Litigation Act of 1995. Such forward-looking statements involve certain risks and uncertainties. The actual results may differ materially from such forward-looking statements. The company does not undertake to publicly update or revise its forward-looking statements even if experience or future changes make it clear that any projected results (expressed or implied) will not be realized.
Eco-Safe Contact: Michael Elliot, President, Eco-Safe Systems USA, Inc., www.ecosafeusa.com, melliot@ecosafesystemsusa.com.
Eco-Safe Books Over $125,000 in Orders from Seafood Clients in One Day (6/2/2009)
LOS ANGELES, CA (June 2) – Eco-Safe Systems USA, Inc. (PINKSHEETS: ESFS) is pleased to announce today, multiple sales of Ozone Disinfection Systems totaling more than $125,000.
Michael Elliot, President of Eco-Safe, stated, “A dynamic Southern California industry leader, Seafood City, today signed a contract for their next Eco Safe Ozone Disinfection System, continuing their program of installing the Eco-Safe System throughout their chain of stores.
“At the same time, a major seafood processing enterprise in Northern California also signed a contract for an Eco Safe System to be included in the construction of their new plant. This will be a major seafood processing facility, utilizing one of our largest systems. Eco-Safe has taken the lead in this field and we anticipate it will soon dominate the sanitation solution in this huge market.”
About Eco-Safe Systems USA, Inc.
Eco-Safe Systems, based in Los Angeles, is the manufacturer of patent pending water treatment and water reclamation systems. Our technologies produce ozonated water for food disinfection and water purification at significantly less maintenance cost and greater energy savings than our competitors in a completely green and organic manner. We currently offer supermarkets and restaurants a cost effective way to safely extend the shelf life of meat, poultry, seafood, fruits and vegetables. Please visit us at www.ecosafeusa.com for more information.
The foregoing contains forward-looking information within the meaning of The Private Securities Litigation Act of 1995. Such forward-looking statements involve certain risks and uncertainties. The actual results may differ materially from such forward-looking statements. The company does not undertake to publicly update or revise its forward-looking statements even if experience or future changes make it clear that any projected results (expressed or implied) will not be realized.
Eco-Safe Contact: Michael Elliot, President, Eco-Safe Systems USA, Inc., www.ecosafeusa.com, melliot@ecosafesystemsusa.com.
Just dominating the seafood processing industry is enough to send this stock much higher. I am not sure what unit they are putting in at the new seafood processing facility. Whole Foods is using the MD1500's which book for ~$50K each fully installed. It might be the MD2000 which has redundancy to prevent downtime which would be more critical in this area. I suspect Seafood City is also using the MD1500 like Whole Foods. There will be a lot of contract news this year based on my last talk with M. Business is going very well this year.
Eco-Safe Books Over $125,000 in Orders from Seafood Clients in One Day (6/2/2009)
LOS ANGELES, CA (June 2) – Eco-Safe Systems USA, Inc. (PINKSHEETS: ESFS) is pleased to announce today, multiple sales of Ozone Disinfection Systems totaling more than $125,000.
Michael Elliot, President of Eco-Safe, stated, “A dynamic Southern California industry leader, Seafood City, today signed a contract for their next Eco Safe Ozone Disinfection System, continuing their program of installing the Eco-Safe System throughout their chain of stores.
“At the same time, a major seafood processing enterprise in Northern California also signed a contract for an Eco Safe System to be included in the construction of their new plant. This will be a major seafood processing facility, utilizing one of our largest systems. Eco-Safe has taken the lead in this field and we anticipate it will soon dominate the sanitation solution in this huge market.”
About Eco-Safe Systems USA, Inc.
Eco-Safe Systems, based in Los Angeles, is the manufacturer of patent pending water treatment and water reclamation systems. Our technologies produce ozonated water for food disinfection and water purification at significantly less maintenance cost and greater energy savings than our competitors in a completely green and organic manner. We currently offer supermarkets and restaurants a cost effective way to safely extend the shelf life of meat, poultry, seafood, fruits and vegetables. Please visit us at www.ecosafeusa.com for more information.
The foregoing contains forward-looking information within the meaning of The Private Securities Litigation Act of 1995. Such forward-looking statements involve certain risks and uncertainties. The actual results may differ materially from such forward-looking statements. The company does not undertake to publicly update or revise its forward-looking statements even if experience or future changes make it clear that any projected results (expressed or implied) will not be realized.
Eco-Safe Contact: Michael Elliot, President, Eco-Safe Systems USA, Inc., www.ecosafeusa.com, melliot@ecosafesystemsusa.com.
There are no big sellers so anyone wanting in will have to keep paying a higher and higher pps. As we all know, any buying sends this up quickly. We will continue to climb overall with news generally causing big jumps.
We will all do very well here IMO. I am looking forward to each new week to hear what new companies they have brought in. I suspect we will hear something next week. This week was a short one so nothing big put out.
someone is going to pay the .25 soon enough!
take that back. now ask is .299. Definitely thin trading on the ask. As I have said, I think most are gathering for the long term.
ask moved up to .21 bid still showing .165. Maybe the mm's have some orders starting to push them up?
Boardmarks going up. More interest building. Lots of good info and links in the ibox for any new investors.
there really is very little shares for sale at this level. As we continue to hear news going forward the pps will move up and some traders will start taking some profits but I think most of the float is getting absorbed and held for the long haul. I know mine is. GLTY.
I think the last PR added one of the names on that post as a new customer. We already had Whole Foods and Seafood City so who might be a large national restaurant chain.....
Michael has been saying in the PR's that big names are beginning to get serious about this technology. Based on my DD, I believe we have a number of nice events coming soon. IMO, anyone that wants a larger position should be taking advantage of low volume days to add soon. I have accumulated a very nice size position but I will also look for opportunities that may present themselves as short term traders take their small profits. This stock is going to continue to climb for a long time and I fully expect it to be trading in the $'s as the customer names start getting out.
GLTA.
"The fundamentals of this company are impeccable."
I could not agree more! The technical indicators were great this week and we held very strong going into the long weekend. A great indicator for next week. But I am, and always have been, invested in ESFS because of the fundamentals. We have multiple lines of business and in each one, the companies could use our products to both improve their bottom lines and better protect their employees and customers. We are just starting to be heard and listened to by many. The grocer, restaurant, and hotel/laundry lines are all getting a lot of real interest from companies. I believe we will hear major announcements in each of them frequently during the near and longer term future. Any one of these lines taking off big is enough to send this stock to $'s. Then throw in the potential of food processors, golf courses, water reclamation, desalination, home/residential, all of which we have product lines for, and you can see why I agree; "The fundamentals of this company are impeccable."
not near what I would like to have ;)