How profitable of a venture is this? How do you plan on selling such high volumes of spice without any anti-caking agent? Have you experimented storing your blends at different temperatures and humidity levels as to know when they begin to clump, or the flavor is compromised? (I'm sure potential customers live in many different climates). As I am sure you know homemade spice blends do not have an indefinite shelf-life. When I was in Culinary School blends can begin to clump in days. Breaking up severely clumped spices isn't as simple as "shake it." What is the shelf life of your product?
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How profitable of a venture is this? How do you plan on selling such high volumes of spice without any anti-caking agent? Have you experimented storing your blends at different temperatures and humidity levels as to know when they begin to clump, or the flavor is compromised? (I'm sure potential customers live in many different climates). As I am sure you know homemade spice blends do not have an indefinite shelf-life. When I was in Culinary School blends can begin to clump in days. Breaking up severely clumped spices isn't as simple as "shake it." What is the shelf life of your product?
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