Guac Shop learned about CIFT's shared-use commercial production facility in Bowling Green, Ohio, called the NOCK. By nature of this type of operation, the Guac Shop was able to process without having to invest in costly equipment or a more expensive rental of an industrial production facility.
Utilizing the NOCK facility along with guidance from the CIFT team, allowed Guac Shop to quickly scale up production. However, the Guac Shop product still had a shelf life of only 7 days, which would not be enough for retail outlets and grocery stores. By working with the CIFT food team and their network connections, Guac Shop was able to switch to a High Pressure Processing (HPP) technique for refrigerated products. This increased the product's shelf life from seven to over sixty days.
With these problems solved, the Guac Shop is now taking it to the next level and selling at outlets such as Walt Churchill's Markets, Kazmaier's Market, Bowling Green State University, the Cleveland Clinic, and others.