AI
Friday, December 30, 2011 8:45:23 AM
Hi, evolutions - didn't want to post this on the ADIA board, since it would be off-topic, but I was curious if you knew whether the resorts you work with get their food through Sysco. The reason I ask is that my primary holding, SMKY, just started distribution through Sysco of Iowa, and will expand through the midwest first before going national. SMKY is focusing on their smoke-baked salmon fillets initially, but have other protein products coming as well. The salmon is said to be the most healthful prepared salmon product out there, and I can tell you from experience that it is absolutely delicious as well.
Here's the info sheet on it through Sysco:
http://www.smkycorp.com/SMKY%20images/Smoky%20Market%20POS.pdf
An here's a brief description of the cooking process:
Unique “Smoke-Baked” Foods
The value feature of SMKY’s wood-burning oven design is that meat, fish & barbecue beans are uniquely, but delicately “Smoke-Baked” by the billows of moist smoke heat generating from the firebox, which is slowly burning freshly cut timber. The smoke-heat-vapor infuses the meat and fish with a delicious and unmistakably authentic smoked taste that is also light and delicate. No additives (water, sugar, high amounts of sodium, liquid smoke, etc. ) and no preservatives are used in the process; only garlic, natural spices, and very little sea salt are applied as seasoning. SMKY will produce and market a complete line of delectably good Smoke-Baked foods that includes beef, pork, poultry, lamb and fish along with a gourmet menu of quiches, soups, casseroles, finger-foods and side order dishes.
By contrast, commercial smokehouses used by typical competitor companies to produce smoked meat and fish use hickory dust to create smoke flavor or liquid smoke to penetrate the product for merely a sensation of smoky taste, with high concentrations of additives and injected liquids (and brining) to make up for cook shrinkage cost or to cure in the smoking process. Under USDA standards governing labeling and nutritional panel regulations for smoked food processing, SMKY’s quality of Smoke-Baked meat and fish is believed to be the only authentic and genuinely healthful of all smoked meat processors in the country.
Similar to ADIA, SMKY also has a very low float that is mostly "locked up". Float is only 13.4M, and approx. 7.8 Million of the 13.4 Million float are currently controlled by original seed investors, leaving an "effective float" of only 5.6M!
The stock had a nice run last summer, and the chart appears to be making the turn for another run here. There is just a ton of news expected on progress through Sysco, expansion of their production capacity, new Canadian operations, and movement into grocery chains such as Whole Foods. As you can see, this is yet another rare Pinky that has a real business that is headed for huge success. Oh, and they just got current with their filings last month and are now OTCQB!
Daily and Weekly Charts below:
Here's the info sheet on it through Sysco:
http://www.smkycorp.com/SMKY%20images/Smoky%20Market%20POS.pdf
An here's a brief description of the cooking process:
Unique “Smoke-Baked” Foods
The value feature of SMKY’s wood-burning oven design is that meat, fish & barbecue beans are uniquely, but delicately “Smoke-Baked” by the billows of moist smoke heat generating from the firebox, which is slowly burning freshly cut timber. The smoke-heat-vapor infuses the meat and fish with a delicious and unmistakably authentic smoked taste that is also light and delicate. No additives (water, sugar, high amounts of sodium, liquid smoke, etc. ) and no preservatives are used in the process; only garlic, natural spices, and very little sea salt are applied as seasoning. SMKY will produce and market a complete line of delectably good Smoke-Baked foods that includes beef, pork, poultry, lamb and fish along with a gourmet menu of quiches, soups, casseroles, finger-foods and side order dishes.
By contrast, commercial smokehouses used by typical competitor companies to produce smoked meat and fish use hickory dust to create smoke flavor or liquid smoke to penetrate the product for merely a sensation of smoky taste, with high concentrations of additives and injected liquids (and brining) to make up for cook shrinkage cost or to cure in the smoking process. Under USDA standards governing labeling and nutritional panel regulations for smoked food processing, SMKY’s quality of Smoke-Baked meat and fish is believed to be the only authentic and genuinely healthful of all smoked meat processors in the country.
Similar to ADIA, SMKY also has a very low float that is mostly "locked up". Float is only 13.4M, and approx. 7.8 Million of the 13.4 Million float are currently controlled by original seed investors, leaving an "effective float" of only 5.6M!
The stock had a nice run last summer, and the chart appears to be making the turn for another run here. There is just a ton of news expected on progress through Sysco, expansion of their production capacity, new Canadian operations, and movement into grocery chains such as Whole Foods. As you can see, this is yet another rare Pinky that has a real business that is headed for huge success. Oh, and they just got current with their filings last month and are now OTCQB!
Daily and Weekly Charts below:
My posts are my personal opinions and not recommendations to buy or sell securities. You are responsible for your own investment decisions.
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