Help Maya Mike launch a habañero super hotsauce

Maya Mike needs your help with the launch of his fiery hotsauce made from habañero peppers. Habañeros are the world’s hottest sauce peppers that combine their smoldering heat with a renowned readily identified flavour.

Maya Mike has been a saucy guy since his university days in New Orleans. And now he has initiated his own operation on contract with a famed habañero grower in Belize, Marie Sharp, who is a member of the international Hot Sauce Hall of Fame in New York.

If you love hot sauces—and especially habañero hot sauces—you’ll want to give a grateful Maya Mike a helping hand.

Click here — http://kck.st/2ouPWQr

Click here — http://kck.st/2ouPWQr

 

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Select an add-on by doing the following:

1. Click the “manage your pledge” button.

2. Increase your pledge by the desired amount to claim the add-on.

3. Save your pledge. Do not change the tier to which you originally pledged.

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Press & Social Media:

WSNC (Winston Salem, NC) 90.5 NPR INTERVIEW OF MAYA MIKE
WSNC (Winston Salem, NC) 90.5 NPR INTERVIEW OF MAYA MIKE

 

90.5 WSNC NPR Interview, Ben Donnelly, Triad in Focus Show – October 28th, 2016

Triad City Beat Article – https://triad-city-beat.com/2016/08/habanero-heat-comes-full-circle-25-years/

                    

We have selected the finest Hotel group and Adventure travel company to manage your trip. Check them out here
We have selected the finest Hotel group and Adventure travel company to manage your trip. Check them out here

    

 

Beach on Top - Jungle Below - Take your pick!
Beach on Top – Jungle Below – Take your pick!

 

RECENT MEDICAL ARTICLE OF INTEREST

1. “Capsaicin had a profound anti-proliferative effect on human prostate cancer cells in culture,” said Sören Lehmann, MD, PhD, visiting scientist at the Samuel Oschin Comprehensive Cancer Institute at Cedars-Sinai and the UCLA School of Medicine. “It also dramatically slowed the development of prostate tumors formed by those human cell lines grown in mouse models.”

Lehmann estimated that the dose of pepper extract fed orally to the mice was equivalent to giving 400 milligrams of capsaicin three times a week to a 200 pound man, roughly equivalent to between three and eight fresh habañero peppers – depending on the pepper’s capsaicin content. Habañeros are the highest rated pepper for capsaicin content according to the Scoville heat index. Habañero peppers, which are native to the Yucatan, typically contain up to 300,000 Scoville units. The more popular Jalapeño variety from Oaxaca, Mexico, and the southwest United States, contains 2,500 to 5,000 Scoville units.

2. ” Compared with those who ate spicy foods less than once a week, those who consumed spicy foods almost every day had a 14% lower risk of death. Inverse associations were also observed for deaths due to cancer, ischemic heart diseases, and respiratory diseases. The associations were consistent in men and women.”

Research

BMJ 2015; 351 doi: http://dx.doi.org/10.1136/bmj.h3942 (Published 04 August 2015) BMJ 2015;351:h3942

Click here — http://kck.st/2ouPWQr

And other articles:

http://ow.ly/WWly308T5rS / http://ow.ly/T3IJ308T5Dq / http://ow.ly/iSS2308T5In / http://ow.ly/yzOo308T5OC/ http://ow.ly/Q8Cw308T5UP / http://ow.ly/AdAd308T5YP / http://ow.ly/5XCE308T626 / http://ow.ly/qviT308T69B / http://ow.ly/U4ZW308T6g7 / http://ow.ly/mx75308T72E

 

 

 

 

Thank you for your support!
Thank you for your support!

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Risks and challenges

In 1988, I imported into the United States the first line of habanero pepper sauces to achieve national distribution. I thoroughly understand and appreciate the challenges and obstacles of importing and specialty food marketing.

A fundamental risk to our project and other similar projects, is an inability to produce an acceptable finished product.

By working with strong manufacturers who possess a solid track record and history, we greatly reduce the chances of failing to deliver a product.

Because we are coordinating multiple variables and depending upon the fulfillment of raw materials from numerous vendors, delivery time is a challenge on projects. And because we choose to work with fresh ingredients in our recipes, we know how weather and conditions can impact the variability and volume of our products. That’s why we added sufficient time to the delivery schedule to accommodate for unforeseen circumstances.

Importantly, maintaining a low cost of goods and allowing ample room for forecasting corrections is key when establishing rewards. The price levels here should be appropriate and sufficient to cover the carefully constructed offerings and adequately provide for project success. No further approval is required before our rewards will be distributed. Click here — http://kck.st/2ouPWQr

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