InvestorsHub Logo
Followers 1
Posts 540
Boards Moderated 0
Alias Born 06/01/2010

Re: tikasun post# 100021

Friday, 09/10/2010 10:59:07 AM

Friday, September 10, 2010 10:59:07 AM

Post# of 111729
Yes we remember the interview. Where he stated the O/S was 1.1 billion (it was actually 1.28 billion), and that the remaining shares were reserved for employees and there would be no further dilution (2 weeks later an additional 1/2 billion shares were authorized).

But more recently they have PR'ed that the 1/2 acre in DVJ was going to be devoted to Haematococcus (astaxanthin) for BNPD in an exclusive multi-million dollar deal. So where are they going to grow the omega-3 strain? And where are they going to extract it? I thought maybe they dropped omega-3 (nothing PR'ed in weeks after a year of weekly updates) because of increasing competition in that small space. Here is another company announcing big capacity: (all IMO of course - just trying to guess because the PR's can be confusing). If BEHL's pricing per gallon is right this companies 400t plant could generate about $200 million per year in revenues.

"Major manufacturers are looking into using Eau Plus's algae-derived omega-3 in their products, according to the London-based company.

'Lots of firms are showing interest, especially bakery and dairy firms and, now, the drinks sector,' said chief executive Tom Brudenell-Bruce. 'We've had samples requested by five of the largest drinks companies in the world.'

Firms were looking at alternatives to fish and plant seed oil because of concerns about their sustainability and high fat content. 'You have saturated fat in fish- and plant-derived omega-3 in high levels. [Omega-3 from fish oils] is becoming more expensive as fish stocks get depleted. We are negotiating with food companies around the world for inclusion in a number of products.'

Eau Plus can produce 400t of omega-3 VPURE and Omega H2O algae oils annually and aims to increase production to 1,000t.

The fish-derived omega-3 market was moving to higher levels of eicosapentaenoic acid and lower levels of docosahexaenoic acid, seen in cold water fish, said Brudenell-Bruce. That was because warm water fish stocks were shrinking."