Pack It All or Nothing

Last week I left off with what should’ve been our big launch moment—ten thousand berries perfectly crafted, shipped and delivered.

Except once they were inspected, instead of hitting the production line we hit the brakes.

The scale read 0.0 oz. For one serving and for two. The total net weight was literally too light to register.

Turns out, your product can’t be packaged or labeled if it doesn’t show up on the very equipment used to verify it.

We were stunned… so was WePackItAll. They had never seen this problem before.

So what do you do when your miracle product is so light it breaks down the system?

Well you don’t pack it in.

It was clear that the standard food and beverage CPG scales just weren’t going to cut it.

So we swapped them out for pharmaceutical-grade precision scales that could measure in milligrams. Not ounces. Not grams. Milligrams.

Suddenly, the numbers showed up. And just like that, we were back in business.

Now we could reliably count on quality control to deliver two servings with precision accuracy.

We were beyond excited. You should see the picture of us trying to cram the 12boxes of inventory in the tiny car we shared. The trunk was practically overflowing.

If only we could have recognized the foreshadowing that was happening in the midst of our celebration, maybe we could have saved ourselves the headache that was headed our way.

But the issues we’d face weren’t going to derail us today. Today we became the first company in the world to sell a non-gmo certified, freeze dried, deseeded miracle berry. And did that feel good!

When I was sixteen, I worked at Coco’s Bakery as an underage food server. I’d walk home with two or three unsold pies after every closing shift. That’s where I learned I didn’t like rhubarb pie. It was just too tart.

So you can imagine what came to mind years later when I was thinking about how to turn tart into sweet using Nature’s Wild Berry.

I grabbed some raw rhubarb at the store, and thought—hey, these look like celery sticks. What do I usually pair with celery? Peanut butter.

I added rhubarb and peanut butter to the list and tried them the next time I had the berry coating my tongue.

First up was just the rhubarb. It was tough to chew all the way but it was berry sweet!

Then came the combo. I dipped it in peanut butter, took a bite—and immediately, I was tasting peanut butter and jelly.

It was familiar, nostalgic and so ridiculously good I had to laugh. You'll see.

Next week I’ll share my next experiment with a dessert fixture that somehow became famous among redheads as a skin treatment.

And as always, your hidden 48 hr 20% off alphanumeric code is hiding in plain sight. Look closely at the text—did you spot a word that’s formatted oddly? Enter it exactly as shown!

– Hank