Phone Orders: (320) 468-6925Smude's Natural Sunflower Oil™ "Cold Pressed and Filtered"
News & Events
The Smude Sunflower Oil story is an intriguing one. As a result, we have a series of article links you may find of interest. We are pleased to have been featured and can now share what others have published.
One of our retail locations was recently featured on Channel 5 Eyewittness News. The Freedhem Store was visited by Jason Davis with "On the road with Jason Davis." To see the video, please click the link below:
http://kstp.com/article/26/
Local News in the Morrison County Record, Tom was honored by the Minnesota Jaycees. To learn more, please click the link below:
http://mcrecord.com/archives/499026/tom-smude-honored-by-the-minnesota-jaycees-as-outstanding-young-farmer-for-2011/
Tom was recently honored by the Minnestoa Jaycees as a finalist for Outstanding Young Farmer in 2011. To learn more, please click the link below:
http://www.minnpost.com/ypn/2011/12/19/33630/2011_oyf_finalist_profile_sunflower_farmer_tom_smude
This past summer we were at Nicollet Island for the Home Grown Experience. Below is a link to the WCCO website with their brodcast:
http://minnesota.cbslocal.com/2011/08/21/local-businesses-gather-at-homegrown-experience/
TV airing on Smude Sunflower Oil - TPT MPLS. To learn more, please click the link below:
http://www.mnvideovault.org/index.php?id=22712&select_index=3&popup=yes
For recipes from the TPT MPLS program, please go to:
http://www.tpt.org/?a=almanac#recipes
Agricultural Utilization Research Institute
Brainerd Dispatch
National Sunflower Association
Robin Asbell's The New Vegetarian
Mille Lacs Messenger
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One of our retail locations was recently featured on Channel 5 Eyewittness News. The Freedhem Store was visited by Jason Davis with "On the road with Jason Davis." To see the video, please click the link below:
Local News in the Morrison County Record, Tom was honored by the Minnesota Jaycees. To learn more, please click the link below:
http://mcrecord.com/archives/499026/tom-smude-honored-by-the-minnesota-jaycees-as-outstanding-young-farmer-for-2011/
Tom was recently honored by the Minnestoa Jaycees as a finalist for Outstanding Young Farmer in 2011. To learn more, please click the link below:
http://www.minnpost.com/ypn/2011/12/19/33630/2011_oyf_finalist_profile_sunflower_farmer_tom_smude
This past summer we were at Nicollet Island for the Home Grown Experience. Below is a link to the WCCO website with their brodcast:
http://minnesota.cbslocal.com/2011/08/21/local-businesses-gather-at-homegrown-experience/
TV airing on Smude Sunflower Oil - TPT MPLS. To learn more, please click the link below:
http://www.mnvideovault.org/index.php?id=22712&select_index=3&popup=yes
For recipes from the TPT MPLS program, please go to:
http://www.tpt.org/?a=almanac#recipes
Agricultural Utilization Research Institute
Brainerd Dispatch
National Sunflower Association
Robin Asbell's The New Vegetarian
Mille Lacs Messenger
_____________________________________________________________________________________________________________
We Look Forward To Seeing You!
Here is an article published on Smude's Sunflower Oil
| 3/11/2010 6:53:00 PM | Email this article • Print this article | |
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Smudes' Vision: To create a local market with new sunflower oil product. Terry Lehrke News Editor It's been in production for two weeks, but in Pierz resident Tom Smude's head for two years. Smude's vision, to create a product that can be grown and produced locally, has come to fruition in a premium cold-pressed virgin sunflower oil. Tom's wife Jenni, his biggest supporter, has been doing research and experimenting with the yellow oil that is used much like olive oil, but with its own unique character and flavor. "It doesn't seem so greasy. It's really light, too." She also likes the fact that it's all natural, processing is minimal and there are no preservatives added, as in other foods. "Nothing seems to get moldy anymore," she said because of the preservatives used in many processed foods. "Everything is so mass produced," she said. Jenni said she just feels better feeding natural products to her children. The oil has the same caloric value as other oils, but has a lower saturated fat - 1.5 grams per serving, compared to olive oil, which has 2 grams per serving. "Fish is excellent fried in it," said Tom. "And popcorn cooked in it, tastes like it has butter on it." Jenni plans to begin experimenting with adding various flavors to the oil, like garlic and basil. Locally grown and produced Tom expects to produce about 60,000 gallons per year. To accomplish that, sunflowers will be grown locally. So far, in addition to himself, Tom said 10 local agricultural producers will be growing sunflowers on about 1,200 acres of land. "Creating this local market keeps people from having to ship their product to North Dakota, or other places," said Tom. The Smudes had a commodity shed built specifically for the operation. Tom said they purchased most of the equipment locally and hired local contractors. The press, unavailable in the states, was purchased from Germany. "I purchased everything as close to home as I could," he said. The seeds are destoned, cleaned, hulled and separated. The nut meat is then cold-pressed to extract 90 percent of the oil. No chemicals are used in the cold-press process. Tom said in regular corn oil, chemicals are used to extract the oil. Another benefit to the cold press method, is that all the natural minerals remain in the oil. Once the oil is extracted, it is filtered to take out any fine particles, leaving a pure oil. It is kept in three 7,000 gallon holding tanks, before being bottled. The nut meat and the hulls are not wasted. The nut meat is pressured into feed pellets, that are high in protein. These are added to cattle feed. The hulls can be used as chicken and cattle bedding. The sunflower stalks are incorporated back into the ground after harvest. Nothing is wasted. Inspected and certified The building and the process has been inspected by the state and certified by the Department of Agriculture. "It's a six-month process to get inspected, making sure everything is up to code," said Tom. The oil can be stored for up to 18 months. After that, the natural product may become rancid because there are no preservative or additives. The oil must be sent in for testing on a regular basis, where it is checked for E. coli, yeast, mold and more. Family operated Employees Jeremy Virnig, Adam Kloss, and Neal Kimman, help with much of the work on the Smude farm, where natural Angus beef cattle and other crops are raised. They will also help with the oil production. But much of the production of the sunflower oil will be done by the Smudes - from running the equipment all day, every day, to bottling and right down to putting the labels on the containers. Tom's in charge of the marketing, including setting up the company's Web site, www.smudeoil.com. Tom can envision someday needing to hire more employees for Smude Enterprises, LLC, as demand increases, further enhancing the local economy. Sold locally Smude's Premium Cold-pressed Virgin Sunflower Oil can be found at Hartmann's, Pierz Foods and Thielen Meats in Pierz, as well as Nature's First Wellness, Thielen Meats and Evergreen Equipment in Little Falls. The Smudes are currently working with Coborn's manager Greg Zylka to have the product available at that store as well. The oil is available in 16 ounce bottles, 1/2 gallon, gallon and 2 1/2 gallon containers. As for the future, Tom said there may be a use for the oil in lotions, massaging oils and cosmetics, creating a much larger market for a local product. |
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Sunflower power
The seeds - from Tom Smude's own nearby crop at his family farm near Pierz - were turned into bottled oil inside his new operation. He put in the research and considerable investment into new buildings, outside storage bins and equipment.
Now the focus is on gaining access to markets from restaurants to food production, movie theaters to grocery and gift stores, even animal feed and bedding.
For Smude it's trying to find the right person, the right distributor, the right contact to open the door to sales on a large scale.
Once people try the locally grown natural sunflower oil, Smude said word tends to spread quickly. One of the avenues to reach people has been through farmers' markets. On a recent stop, Smude said they demonstrated the oil with popcorn. They sold 40 bottles the first day. When they came back the next week, the sales doubled. Another farmers' market saw 60 bottles sold in 3.5 hours.
"His oil is incredible," said customer Bennie Johnston, who splits her time between a home on Big Trout Lake near Pine River and Texas. "I cannot imagine why everybody anywhere is not knocking down his door for his sunflower oil. Just in terms of flavor it replaces butter completely."
Johnston said the oil is light and buttery. She uses it to cook but prefers to cook her meal and then brush on the sunflower oil as a topping. Why waste a healthy oil by heating it, she said.
"The real reason I have it is the flavor and the health benefits too," Johnston said. "It is incredible."
Johnston also purchases her meat from Smude and said the health of the animals is readily apparent in his product. His black Angus beef goes to high-end East Coast restaurants. She became aware of Smude's sunflower oil production through her purchases at the Pure Soap Flake Co. in Pine River.
"He's a great young guy," Johnston said of Smude.
Smude Premium Cold Pressed Virgin Sunflower Oil is on the shelves in about 20 locations, including Christmas Point in Baxter and the Crow Wing Food Co-Op in Brainerd. It's on shelves in St. Cloud, Walker, Little Falls and Nisswa. Prairie Bay restaurant in Baxter is using it for a cooking oil. At Grand Casino, the Mille Lacs Band of Ojibwe is using the oil - about 15 to 20 gallons a week - for its movie theater popcorn.
Smude said the light oil gives the popcorn a buttery flavor. The oil's low saturated fat content may mean customers feel less guilty about getting a bag to go with the show. The link to the Mille Lacs Band came when Smude attended a health fair and cooks at a nearby booth were enticed to use the oil for a stir fry.
Smude, who has a passion for healthier hormone-free and locally grown food, said providing a product with a health benefit is one of the draws for producing the sunflower oil. And if timing is everything, Smude's move to sunflowers appears poised to take advantage in a consumer shift to favor buying locally grown food.
"Five years ago I don't think this would have worked," Smude said. "I think the attitude has changed a lot in the last year or so."
He's seen a significant increase in the number of people shopping at farmers' markets and said the customers now include many younger people. The new customers are putting a premium on knowing where their food comes from, Smude said.
He believes the product will sell itself, and it has bottle by bottle, but getting the word out and getting bigger companies to try it is the challenge.
The sunflower seed crop has proven to be remarkably versatile. An automated system separates the seeds from the shells and then cold-presses the seed to extract the oil. The cold-press instead of using heat is a way to keep more nutrients in the oil, which is high in antioxidants and Vitamin E and low in saturated fat. The oil is bottled by hand.
Smude is still amazed at the amount of oil that flows in a thin steady stream from the pressed seeds. The oil is filtered and then flows to nearby storage vats. The oil has found uses in homes, restaurants and even as a skin-care product for premature babies.
In extracting the oil, a by-product creates a protein rich pellet used for animal feed. Smude feeds the 32-percent protein pellets to his own black Angus herd and sells the feed. The sunflower hulls are sold as livestock bedding, particularly for poultry. There is even a market for the oil as a final finish on pet food.
The move to produce the oil, for sale by the bottle and in bulk, was born of a search for a drought resistant crop. A number of dry years piled one after the other to make raising corn and soybeans, among other crops, a challenge.
Smude knew he was taking a chance by making a change, but he saw a potential in something new. Sunflowers replaced his soybean crop. Considerable investment went into a building project to create a production center for Smude Premium Cold Pressed Virgin Sunflower Oil.
Classic Provisions in Plymouth is distributing Smude's sunflower oil in the Twin Cities. His facility is capable of producing 200 to 300 gallons per day, which translates into a couple thousand 16-ounce bottles.
Smude started building the sunflower oil production facility last fall. Support came from the Initiative Foundation, Region 5, Farmers & Merchants State Bank of Pierz and Morrison County Rural Development.
"It's going really well," Smude said. "I just wish it was a little faster. It's a good living but it would be nice to pay the bills a little faster."
Smude hopes customers ask grocery stores to stock his product. He was contacted by a company in the Twin Cities who heard about his sunflower oil and were looking for an avenue to order it. A blog on his website gives customers an opportunity to share examples of uses and recipes.
Smude said the sunflower oil offers a healthier choice and it tastes better. He's heard testimonials of people who say using the oil helped lower their cholesterol.
"Fish is unbelievable with it," Smude said. He suggests putting a little of the sunflower oil in the bottom of tin foil then put the fish in and whatever seasonings are desired and grill.
Smude's sunflower oil operation was recently featured in Ag Innovation News.
Smude who comes from a farming heritage, bought his farm in 1998. He works 160 acres at his farm and rents another 500 acres. His parents, who live up the road, have another 200 acres. Smude and his wife, Jenni, have two young children Katelyn and Mitchell. The 35-year-old's day begins at 6 a.m. with chores. He works from 8 a.m. to 5 p.m. at Evergreen Equipment in Little Falls and then works on the farm until 11 p.m. or midnight. It's a relentless schedule.
Now Smude hopes the sunflower oil production he's put so much into with a vision for what the future may be will begin to pay for itself.
RENEE RICHARDSON may be reached at renee.richardson@brainerddispatch.com or 855-5852.
The seeds - from Tom Smude's own nearby crop at his family farm near Pierz - were turned into bottled oil inside his new operation. He put in the research and considerable investment into new buildings, outside storage bins and equipment.
|
For Smude it's trying to find the right person, the right distributor, the right contact to open the door to sales on a large scale.
Once people try the locally grown natural sunflower oil, Smude said word tends to spread quickly. One of the avenues to reach people has been through farmers' markets. On a recent stop, Smude said they demonstrated the oil with popcorn. They sold 40 bottles the first day. When they came back the next week, the sales doubled. Another farmers' market saw 60 bottles sold in 3.5 hours.
|
Johnston said the oil is light and buttery. She uses it to cook but prefers to cook her meal and then brush on the sunflower oil as a topping. Why waste a healthy oil by heating it, she said.
"The real reason I have it is the flavor and the health benefits too," Johnston said. "It is incredible."
Johnston also purchases her meat from Smude and said the health of the animals is readily apparent in his product. His black Angus beef goes to high-end East Coast restaurants. She became aware of Smude's sunflower oil production through her purchases at the Pure Soap Flake Co. in Pine River.
|
Smude Premium Cold Pressed Virgin Sunflower Oil is on the shelves in about 20 locations, including Christmas Point in Baxter and the Crow Wing Food Co-Op in Brainerd. It's on shelves in St. Cloud, Walker, Little Falls and Nisswa. Prairie Bay restaurant in Baxter is using it for a cooking oil. At Grand Casino, the Mille Lacs Band of Ojibwe is using the oil - about 15 to 20 gallons a week - for its movie theater popcorn.
Smude said the light oil gives the popcorn a buttery flavor. The oil's low saturated fat content may mean customers feel less guilty about getting a bag to go with the show. The link to the Mille Lacs Band came when Smude attended a health fair and cooks at a nearby booth were enticed to use the oil for a stir fry.
Smude, who has a passion for healthier hormone-free and locally grown food, said providing a product with a health benefit is one of the draws for producing the sunflower oil. And if timing is everything, Smude's move to sunflowers appears poised to take advantage in a consumer shift to favor buying locally grown food.
"Five years ago I don't think this would have worked," Smude said. "I think the attitude has changed a lot in the last year or so."
He's seen a significant increase in the number of people shopping at farmers' markets and said the customers now include many younger people. The new customers are putting a premium on knowing where their food comes from, Smude said.
He believes the product will sell itself, and it has bottle by bottle, but getting the word out and getting bigger companies to try it is the challenge.
The sunflower seed crop has proven to be remarkably versatile. An automated system separates the seeds from the shells and then cold-presses the seed to extract the oil. The cold-press instead of using heat is a way to keep more nutrients in the oil, which is high in antioxidants and Vitamin E and low in saturated fat. The oil is bottled by hand.
Smude is still amazed at the amount of oil that flows in a thin steady stream from the pressed seeds. The oil is filtered and then flows to nearby storage vats. The oil has found uses in homes, restaurants and even as a skin-care product for premature babies.
In extracting the oil, a by-product creates a protein rich pellet used for animal feed. Smude feeds the 32-percent protein pellets to his own black Angus herd and sells the feed. The sunflower hulls are sold as livestock bedding, particularly for poultry. There is even a market for the oil as a final finish on pet food.
The move to produce the oil, for sale by the bottle and in bulk, was born of a search for a drought resistant crop. A number of dry years piled one after the other to make raising corn and soybeans, among other crops, a challenge.
Smude knew he was taking a chance by making a change, but he saw a potential in something new. Sunflowers replaced his soybean crop. Considerable investment went into a building project to create a production center for Smude Premium Cold Pressed Virgin Sunflower Oil.
Classic Provisions in Plymouth is distributing Smude's sunflower oil in the Twin Cities. His facility is capable of producing 200 to 300 gallons per day, which translates into a couple thousand 16-ounce bottles.
Smude started building the sunflower oil production facility last fall. Support came from the Initiative Foundation, Region 5, Farmers & Merchants State Bank of Pierz and Morrison County Rural Development.
"It's going really well," Smude said. "I just wish it was a little faster. It's a good living but it would be nice to pay the bills a little faster."
Smude hopes customers ask grocery stores to stock his product. He was contacted by a company in the Twin Cities who heard about his sunflower oil and were looking for an avenue to order it. A blog on his website gives customers an opportunity to share examples of uses and recipes.
Smude said the sunflower oil offers a healthier choice and it tastes better. He's heard testimonials of people who say using the oil helped lower their cholesterol.
"Fish is unbelievable with it," Smude said. He suggests putting a little of the sunflower oil in the bottom of tin foil then put the fish in and whatever seasonings are desired and grill.
Smude's sunflower oil operation was recently featured in Ag Innovation News.
Smude who comes from a farming heritage, bought his farm in 1998. He works 160 acres at his farm and rents another 500 acres. His parents, who live up the road, have another 200 acres. Smude and his wife, Jenni, have two young children Katelyn and Mitchell. The 35-year-old's day begins at 6 a.m. with chores. He works from 8 a.m. to 5 p.m. at Evergreen Equipment in Little Falls and then works on the farm until 11 p.m. or midnight. It's a relentless schedule.
Now Smude hopes the sunflower oil production he's put so much into with a vision for what the future may be will begin to pay for itself.
RENEE RICHARDSON may be reached at renee.richardson@brainerddispatch.com or 855-5852.
