English
Arabic
Chinese (Simplified)
Dutch
Esperanto
French
German
Greek
Italian
Japanese
Korean
Portuguese
Russian
Spanish
Urdu
Instead, distillers have turned to making a much-needed commodity: hand sanitizer.
“For distilleries, it’s a fascinating landscape right now,” said Chris Gerling, senior extension associate in food science at Cornell AgriTech in Geneva, New York.
Gerling is helping distilleries across New York get answers to questions, find sources for sanitizer ingredients, make supply chain connections, locate affordable packaging – and learn new processes and policies.
“It’s been an interesting pivot for distilleries into this world,” he said. “I have been parsing regulations and trying to keep distillers safe. Making hand sanitizer is not for hobbyists; this is for professionals.”
In the first half of March as pandemic fear grew, consumers wiped retail shelves clean and health care groups could not order enough. Distillers quickly realized that they could shore up the shortage.
At Five & 20 Spirits and Brewing in Westfield, New York, which makes bourbon, rye and limoncello, Mario Mazza, the distillery’s vice president and general manager, said he began manufacturing hand sanitizer around March 20 and started packaging it last week.
“We can’t make ventilators, and we can’t make masks,” Mazza said, “but we can make something useful.”
Packaging sanitizer in 1- and 5-gallon sizes, Five & 20 has already supplied about 600 to 700 gallons of hand sanitizer to nursing facilities, local hospitals, local fire and police departments, and Meals on Wheels.
For additional information, see this Cornell Chronicle story.
Experts at Cornell University are available to discuss the coronavirus crisis from a variety of perspectives: the science and health implications of the disease, its impact on the global economy, labor and specialized industries, effects on countries around the world and the broader impact the crisis is having on our daily lives.
-30-
Original post https://alertarticles.info
