GREENLIFETECH CORP — Department of Defense STTR Phase I: X22D-OTCSO1

Description

According to Air Force Magazine, the Air Force (AF) serves roughly 53.4 million meals a year to airmen around the world. It is of the utmost importance that the American fighting forces be delivered the nutrition necessary to be effective and healthy. To achieve this, the AF Healthy Foods Initiative aims to serve healthy, nutritious and delicious food in all dining facilities. GreenLifeTech™ Corporation has developed a series of patent pending techniques that, when used in series, will increase the shelf life of fresh foods up to 5x. Our technology will increase the availability of fresh foods and result in significant cost savings. In 2013, the AF spent roughly $220M on food products. Assuming current figures for the American consumer market, we believe that our technology will reduce produce wastage by a minimum of 25%, resulting in an annual savings of over $30M. Our proprietary GreenLifeTech™ technologies do not require refrigeration and may be deployed in numerous points of the AF food distribution chain, other Department of Defense Branches, and public commercial applications.  As defined by United States Department of Agriculture (USDA) Handbook Number 6, “Exposure of fresh horticultural crops to low O2 and/or elevated CO2 atmospheres within the range tolerated by each commodity reduces their respiration and ethylene production rates”. This reduction in respiration and ethylene production allows the agricultural commodity to be stored for a longer period of time. Notably, however, the rates of decay vary between agricultural products. Stresses that contribute to decay may be caused by very low concentrations of O2, physical or chemical injuries, and exposure to temperature, RH and or C2H4 concentrations outside optimum levels. The storage environment must adhere to all forcing functions which may affect the ripening of the product.The first of these innovative technologies re-circulates the air inside the closed container until little or no oxygen remains. Our process does not require the usage of additional inert gasses, beyond what is already present in our air. We are also able to produce a very low oxygen environment (