');--grs:50px;--gtaos:105px;--gtaosi:-105px;--gtaof:210px;--gbes:calc(100% + 105px);--gbef:calc(100% + 210px);--gbet:translateX(-105px);--gbeti:translateX(105px);--vgc:repeat(12, 1fr);--gc1:repeat(12, 1fr);--gc2:repeat(6, 1fr);--gc3:repeat(4, 1fr);--gc3h:1/4;--gc4:repeat(3, 1fr);--gcm:8.333%;--gac:1fr;--gcw50:50%;--gc2tp:0 calc(var(--grs) * 2) 0 0;--gc2sw:var(--gbes);--gc2slpl:0 0 0 105px;--gc2srpf:0 105px 0 0;--gc2sof:1;--gc2sol:2;--gc50:4/span 6;--gc48a:1/5;--gc48b:5/-1;--gc84a:1/9;--gc84b:9/-1;--gc39a:1/4;--gc39b:4/-1;--gc93a:1/10;--gc93b:10/-1;--gc615a:1/7;--gc615b:8/-1;--gc516a:1/6;--gc516b:7/-1;--tppr:0;--bgp:42px;--s_cn:0;--s_ces:4px;--s_cest:4px 4px 0 0;--s_cesb:0 0 4px 4px;--s_cs:8px;--s_cm:12px;--s_cl:16px;--s_cls:16px 0 0 16px;--s_cle:0 16px 16px 0;--s_clt:16px 16px 0 0;--s_cel:28px;--s_celt:28px 28px 0 0;--s_cf:50%;--m_ds1:50ms;--m_ds2:100ms;--m_ds3:150ms;--m_ds4:200ms;--m_dm1:250ms;--m_dm2:300ms;--m_dm3:350ms;--m_dm4:400ms;--m_dl1:450ms;--m_dl2:500ms;--m_dl3:550ms;--m_dl4:600ms;--m_de1:700ms;--m_de2:800ms;--m_de3:900ms;--m_de4:1000ms;--m_el:0,0,1,1;--m_es:0.2,0,0,1;--m_esa:0.3,0,1,1;--m_esd:0,0,0,1;--m_ee:0.2,0,0,1;--m_eea:0.3,0,0.8,0.15;--m_eed:0.05,0.7,0.1,1;--m_elg:0.4,0,0.2,1;--m_elga:0.4,0,1,1;--m_elgd:0,0,0.2,1;--cc_w:255,255,255;--cc_b:0,0,0;--c_p:1,31,48;--c_op:255,255,255;--c_pc:203,230,253;--c_opc:1,31,48;--c_s:67,81,200;--c_os:255,255,255;--c_sc:223,224,255;--c_osc:0,9,101;--c_t:83,97,98;--c_ot:255,255,255;--c_tc:215,229,230;--c_otc:17,30,31;--c_e:179,38,30;--c_oe:255,255,255;--c_ec:249,222,220;--c_oec:65,14,11;--c_co:109,123,124;--c_b:255,255,255;--c_ob:17,30,32;--c_su:249,249,249;--c_osu:17,30,32;--c_suv:215,229,230;--c_osuv:60,73,74;--c_is:38,51,53;--c_iso:239,241,242;--c_ip:175,202,224;--c_sh:0,0,0;--c_st:1,31,48;--c_cov:187,201,202;--c_scr:0,0,0;--c_suchs:225,234,236;--c_such:231,239,241;--c_suc:245,245,245;--c_sucl:249,249,249;--c_scls:255,255,255;--c_sub:249,249,249;--c_sud:209,220,222}:root ::-webkit-scrollbar,:root ::-webkit-scrollbar-corner{background:0 0;width:9pt;height:9pt}:root ::-webkit-scrollbar-thumb{background:content-box rgb(var(--c_cov));border:2px solid transparent;border-radius:8px;color:rgb(var(--c_cov));min-height:3pc;min-width:3pc}:root ::-webkit-scrollbar-button{height:0;width:0}body,frameset{padding:0;margin:0;color:rgb(var(--c_ob));background:rgb(var(--c_b));font-family:var(--t_bmf);font-size:var(--t_bms);line-height:var(--t_bmlh);font-weight:var(--t_bmw);letter-spacing:var(--t_bmt)}body{--space_nav_top:0px;--space_nav_bottom:0px;--space_nav_left:0px;--space_nav_right:0px;--DIT:0px;--DFQ:visible;overflow-x:hidden;overflow-y:var(--DFQ)}footer,header{display:flex;justify-content:flex-start}score-pointer{z-index:11000}addium-header .main *,addium-menu-footer p,addium-menu-footer p *,score-text 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210px);--gbet:translateX(-105px);--gbeti:translateX(105px);--vgc:repeat(4, 1fr);--gc1:1fr;--gc2:1fr;--gc3:1fr;--gc3h:1/-1;--gc4:1fr 1fr;--gc5:1fr;--gcm:8.333%;--gac:auto;--gcw50:100%;--gc2tp:0;--gc2sw:100%;--gc2slpl:calc(var(--grs) / 2) 0;--gc2srpf:calc(var(--grs) / 2) 0;--gc2sof:2;--gc2sol:1;--gc50:1/-1;--gc48a:1/-1;--gc48b:1/-1;--gc84a:1/-1;--gc84b:1/-1;--gc39a:1/-1;--gc39b:1/-1;--gc93a:1/-1;--gc93b:1/-1;--gc615a:1/-1;--gc615b:1/-1;--gc516a:1/-1;--gc516b:1/-1;--bgp:18px}main{width:100%}addium-header score-form[type="0"] score-input-container.col-1,addium-header score-form[type="0"] score-input-container.col-2,addium-header score-form[type="0"] score-input-container.col-3,addium-header score-form[type="0"] score-input-container.col-4,addium-header score-form[type="0"] score-input-container.col-5,addium-header score-form[type="1"] score-input-container.col-1,addium-header score-form[type="1"] score-input-container.col-2,addium-header score-form[type="1"] 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var(--hmm));--h1mw:725px;view-transition-name:header;display:grid;grid-template-columns:var(--vgc);grid-column:1/-1;width:100%}addium-header.inverted,addium-header[type="0"],score-text.inverted{--cc_w:255,255,255;--cc_b:0,0,0;--c_p:223,224,255;--c_op:24,51,69;--c_pc:48,74,92;--c_opc:203,230,253;--c_s:189,194,255;--c_os:5,23,154;--c_sc:40,54,175;--c_osc:223,224,255;--c_t:187,201,202;--c_ot:38,51,52;--c_tc:60,73,74;--c_otc:215,229,230;--c_e:242,184,181;--c_oe:96,20,16;--c_ec:140,29,24;--c_oec:249,222,220;--c_co:133,147,148;--c_b:0,0,0;--c_ob:219,228,230;--c_su:8,21,24;--c_osu:219,228,230;--c_suv:60,73,74;--c_osuv:187,201,202;--c_is:219,228,230;--c_iso:38,51,53;--c_ip:72,97,117;--c_sh:0,0,0;--c_st:223,224,255;--c_cov:60,73,74;--c_scr:0,0,0;--c_suchs:42,55,57;--c_such:31,44,47;--c_suc:21,34,36;--c_sucl:17,30,32;--c_scls:4,16,18;--c_sub:46,59,62;--c_sud:8,21,24;--CF:var(--c_osu);--CF_variant:var(--c_osuv)}addium-header score-form{width:auto;max-width:450px;padding:28px 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Jeremy Basha is the Chief Revenue Officer at Sonoran Roots, a vertically integrated cannabis company specializing in cultivation, extraction, and dispensary operations across Arizona. With a focus on quality and innovation, Jeremy and his team have implemented water activity measurements to refine post-harvest processes, improve efficiency, and ensure regulatory compliance. His expertise in the cannabis industry allows him to bridge the gap between science and operations, driving success in a rapidly evolving market.
0.00
I'm Zachary Cartwright this is water and
0:02
food today my guest is Jeremy Basha
0:05
who's the chief Revenue officer at
0:06
Sonoran Roots a recreational Cannabis
0:09
company in Arizona today he's here to
0:11
talk about how his team uses water
0:13
activity measurements to increase their
0:15
yield in revenue and also make decisions
0:17
about when to take their products out of
0:19
their dry cure room let's hear what he
0:21
has to say in this special cannabis
0:22
edition of water and food
0:24
hi Jeremy welcome to the show how are
0:26
you doing today hi doing great thank you
0:28
very much appreciate you having me on
0:30
yeah thank you for being here I know we
0:32
usually focus on food products on water
0:34
and food but today we'll be talking
0:36
about cannabis so Jeremy can you give us
0:38
a little background information on on
0:40
who you are and who you work for
0:42
yeah my name is Jeremy Basha uh I work
0:45
with Sonoran Roos a cannabis company
0:47
here in Arizona
0:49
and how did you end up there how did you
0:51
find this company
0:53
um I was actually one of the founding
0:55
partners of the company and
0:58
um been in the industry here in Arizona
1:00
since 2014. uh the starting out in the
1:04
medical market and
1:06
uh you know just kind of evolved into a
1:09
larger Enterprise with
1:11
um a little bit a little bit uh more
1:15
varied uh scope and uh span of
1:19
operations originally we started out as
1:22
one retail location
1:24
um and grew into a retail and an
1:27
extraction company
1:28
and then Grew From that into a larger
1:31
Regional cultivation company with
1:35
increased extraction and while
1:38
maintaining the single retail dispensary
1:40
location
1:41
and is this something that you went to
1:43
school for or studied in school or how
1:45
did you find this interest
1:48
um I mean yeah in a roundabout way kind
1:50
of I definitely was very interested in
1:53
cannabis in school so
1:55
um but no not not something I formally
1:57
went to school for or
2:00
um you know have been formally trained
2:02
in any type of way
2:04
um I would say that the interest was
2:06
definitely sparked when I went to school
2:08
in in California between 2007 and 2011
2:13
and I gotten my very first medical
2:16
marijuana excuse me my very first
2:19
medical marijuana card when I moved out
2:21
there to go to college and that
2:24
experience of being able to grow my own
2:27
medicinal plants and go to the different
2:29
collectives and see all the different
2:32
novel products that were being made and
2:34
sold
2:36
um it definitely sparked a serious
2:38
interest and passion for me personally
2:40
so in a roundabout way it's kind of
2:41
something that developed out of my time
2:43
in school but not something I studied
2:45
specifically
2:47
ended having that medical card did that
2:49
allow you to to grow your own
2:52
um cannabis at home or what did that
2:54
look like yes so having the medical card
2:56
in California at that time in 2007 2008
3:00
that allowed me to grow six flowering
3:03
plants and 12 badge plants at home and I
3:06
had two roommates who also had their
3:08
medical card and so we had our little
3:10
little Co-op there a little mini mini
3:12
grow
3:13
that we maintained and it was absolutely
3:16
awesome
3:17
and then you took that knowledge with
3:19
you and how did you end up in Arizona
3:22
from here originally uh after after I
3:25
graduated from school at UCSD I moved
3:28
back to Arizona to help my family out
3:31
with some some different things and one
3:34
of my longtime friends who I went to
3:36
Junior High in high school with his
3:37
family had uh submitted for the original
3:42
Lottery and allocation of the medical
3:44
licenses in 2012. and they were awarded
3:47
two licenses and so
3:50
um kind of being the token Stoner of our
3:52
friend group I would say uh growing up
3:56
um they had reached out and
3:58
um you know we're kind of looking for
4:00
some help and looking for some
4:01
collaborative Partnerships and stuff and
4:03
we hit the ground running
4:06
and I know your company is doing lots of
4:08
different things craft cultivation
4:09
production manufacturing and so on can
4:12
you maybe talk about each of these
4:14
components and and what you guys are
4:15
working on
4:17
yeah absolutely so we're definitely uh
4:19
very focused and heavily focused on
4:22
indoor cultivation
4:24
um and we strive to produce craft uh you
4:28
know finished flowers for the flower
4:31
connoisseurs and the flower market and
4:33
demographic in our in our Market here
4:37
um
4:38
and we also just completed
4:41
um a complete revamp of our extraction
4:44
division built an entirely new lab uh
4:48
predominantly focused on BHO and light
4:51
hydrocarbon extraction
4:53
I saw all the dabble oils the waxes the
4:56
butters the shatters the sugars the the
4:58
whole nine right
5:00
um
5:01
and uh we've had a we've had a label
5:04
that we've distributed under on the
5:06
concentrate side since 2015 called
5:08
canimo concentrates
5:11
um
5:12
and you know on the retail side we have
5:14
the one Outlet in Glendale Arizona the
5:17
name of that location is Ponderosa
5:19
dispensary
5:21
and within all of those things we we
5:25
have
5:26
you know various collaborative
5:28
Partnerships and joint ventures with
5:30
other other companies and Brands
5:32
depending on
5:34
the different products and the different
5:35
divisions in the company
5:37
and how large is your operation now I
5:39
know you mentioned a few locations and
5:41
things but what is the the size of your
5:43
growing facilities
5:45
yes so the Mesa facility that we operate
5:48
out of is
5:49
um kind of a total overall footprint at
5:52
30 000 square feet
5:55
um our Tempe facility that's operational
5:57
right now
5:58
um is a total square footage of 25 000
6:01
square feet
6:02
and then we have a Chandler facility
6:05
that's
6:07
um still being built out and under
6:09
construction and underway that's 12 and
6:12
a half thousand square feet and then we
6:14
have a second Tempe facility that's also
6:17
under construction that's much larger at
6:19
sixty thousand square feet
6:21
so so lots of things going on it sounds
6:23
like yeah lots of things and
6:25
unfortunately lots of construction sure
6:27
and what are some of the challenges that
6:29
your team has come across as you've
6:31
grown in size especially as it relates
6:33
to the water in your products
6:36
as it relates to water in the products I
6:38
would definitely say the the
6:39
predominantly
6:42
um kind of realized issues on that side
6:46
of things is going to be the over drying
6:49
um the under drying and microbial issues
6:53
and and how do you work around these
6:55
issues how do you you know make sure
6:57
that you're not over drying and removing
6:59
water that you want in your products or
7:01
under drying and then you know
7:02
potentially having microbial or mold
7:04
grow in your products how do you monitor
7:06
that
7:07
over uh very fortunate and lucky to have
7:10
found an awesome company uh called the
7:12
meter group and we utilize
7:15
our Aqua lab device religiously testing
7:18
batches to see what the water activity
7:20
and moisture content's at
7:23
um and we use the Scala sensor system uh
7:26
to monitor in the dry cure rooms
7:29
um and so utilizing that technology has
7:31
enabled us to systematically and
7:33
methodically structure
7:37
um
7:38
Sops around the water content and the
7:41
water activity to make sure that we're
7:42
not taking it down too early we're not
7:44
taking it down too late
7:46
um you know the trim department is
7:48
getting
7:48
is getting flowers that are easy to trim
7:52
um you know and not too wet and too
7:54
sticky not too dry and too crunchy
7:57
um and we give ourselves the best
7:59
opportunity for a very nice uh proper
8:02
slow cure on the finished product
8:05
and how was water being monitored maybe
8:07
when you first entered the industry have
8:09
you seen this evolve over time or how
8:12
did you do this in the past compared to
8:15
how you're doing it now absolutely yeah
8:17
I mean when I first came in the industry
8:19
I don't think anyone was monitoring any
8:21
type of water activity or moisture
8:25
content or just
8:27
um water was really you know not at the
8:30
Forefront of the mind and dealing with
8:32
the production process
8:35
besides actually feeding the plants
8:38
if you were going to kind of measure
8:40
track that information you would have
8:42
had to cement
8:43
a sample to one of the testing labs for
8:46
a moisture content panel
8:49
um but I don't even know if that existed
8:51
at that point in time so predominantly
8:54
you know even leading all the way up
8:56
until we found and identified
8:59
um the different different products from
9:02
the meter group and from
9:05
um you know the Scala and the aqua lab
9:06
and so on it was really more so done
9:09
based off of subjective kind of
9:11
experience
9:13
um and some of that touch and feel basis
9:16
of you know do performing the SNAP test
9:19
um and uh you know just kind of based on
9:22
those the historical precedence of
9:25
harvesting a strain and how much time it
9:28
usually takes to dry and so on and so
9:30
forth
9:31
and you mentioned the snap uh the SNAP
9:34
test this is something has that has come
9:36
up in some of our previous podcasts but
9:37
maybe you can explain that a little bit
9:39
for listeners what that test is and then
9:41
how this new technology helps to replace
9:43
that test yeah absolutely the SNAP test
9:46
is uh you know taking a stock or
9:48
a branch of or a bud and uh breaking it
9:54
um and seeing kind of at what point it
9:56
actually snaps or if it's slowly kind of
9:59
bending but not breaking
10:02
um and really just kind of that very
10:05
manual feel uh process and
10:09
um you know compare comparatively
10:12
speaking with uh you know scientifically
10:14
measuring the water content and water
10:17
activity
10:19
um it's certainly a much different
10:20
process from collecting a sample and
10:21
putting it in the device and getting a
10:23
you know precise reading
10:26
um and you know using our
10:28
our thresholds that we've been um
10:32
you know very graciously set up with by
10:34
the company and by the team uh knowing
10:37
what our parameters are for
10:40
um you know quality and
10:43
um microbial you know safety levels
10:47
um Quality levels and then obviously the
10:51
the more moisture you you keep in the
10:53
flour the more weight you have at the
10:55
end of the day and so um there's a lot
10:57
of different factors that play into that
11:01
output that you're getting from those
11:03
devices
11:04
so it sounds like you know you went from
11:06
this really subjective method and having
11:08
maybe a lead grower somebody with
11:10
experience snap it and try to understand
11:12
if if it's ready or not now to using a
11:15
scientifically backed method where you
11:17
can get a measurement and really track
11:18
what's going on and I think this has
11:20
probably helped your team to reduce your
11:22
variation and then hit the marks that
11:24
you need was there something specific
11:25
that happened for your team to to make
11:28
this pivot or was it just something that
11:29
you learned about what what is there a
11:31
story behind that yeah absolutely uh you
11:34
kind of hit the nail on the head we had
11:35
a head of cultivation as one of the
11:37
founding partners of the company
11:39
um you just got a world
11:41
the experience and knowledge and when we
11:43
first opened our Mesa production
11:45
facility we were all running ragged uh
11:48
just working crazy hours and probably
11:50
out of everybody Jill working the most
11:53
and working those hours you know the
11:55
those longest hours the most and
11:58
um he had a family vacation planned and
12:02
um he was you know considering not going
12:05
and everyone's like dude you absolutely
12:07
have to go you need to take a break and
12:09
so we ended up you know going on it was
12:11
like a 10-day trip with this family
12:13
and when he had left and when I say he
12:17
was like you know doing everything in
12:19
the grow he was literally doing
12:20
everything you know he was burping the
12:22
bins
12:24
um you know he was hanging taking down
12:26
and he had people helping him but he was
12:28
making all the calls the decisions of
12:30
when to do what and so on so
12:33
um when he left and we had you know the
12:36
the flowers keep growing and we keep
12:38
harvesting and we keep going through our
12:39
processes
12:41
you know we realized pretty quickly that
12:43
we need to have some better controls in
12:46
place where you know Jill's able to take
12:48
a week-long or a 10 day long vacation
12:51
and we're not you know sitting there
12:52
wondering
12:54
should we burp the bins today should we
12:56
take this down tomorrow should you know
12:58
what should the trim team trim first
12:59
like it was it was pretty pretty
13:02
eye-opening from that standpoint so we
13:04
got lucky just did a little bit of
13:06
online research and found the meter
13:08
Group found the aqua lab and um we we
13:11
certainly haven't looked back
13:13
and I I see a lot of companies kind of
13:16
with similar stories that have a lead
13:17
grower somebody with that knowledge
13:19
because they've been growing for a long
13:21
time but just like you said if that
13:22
person's not around then then what do
13:24
you do how do you keep moving forward so
13:25
yeah really interesting and I'm glad
13:27
that you've been able to find you know
13:29
water activity and this has been able to
13:31
help your team
13:32
um when are you measuring water activity
13:34
what does that process look like is it
13:36
just during drying or or how often are
13:38
you taking these measurements we take
13:40
the measurements every day
13:42
um we do every day in the dry care rooms
13:44
when there's plants hanging and we do uh
13:47
the bins that are in queue to be trimmed
13:50
up and go into the
13:52
um the final cure post
13:55
we measure all of those every day and in
13:57
fact that's what structures are trim
14:00
schedule
14:01
we do it based off of the water activity
14:05
reading so we're constantly readjusting
14:07
our bins that are going to go out to get
14:09
trim next based on that day's reading
14:12
and then every single day in the dry
14:14
care room we're measuring flowers from
14:16
each batch that's hanging up making sure
14:18
that we're we're drying on on track and
14:22
they're staying you know as long as they
14:24
can in there before you know getting to
14:26
that point of over drying
14:29
and I also understand that your team
14:30
recently started using some
14:32
environmental sensors is is that correct
14:34
yep absolutely and why why are you using
14:37
these uh on top of taking water activity
14:40
measurements uh we definitely see that
14:42
as a complimentary
14:45
um process and and not a kind of
14:48
mutually exclusive one so
14:50
um it kind of takes the all of the
14:52
factors and specific to the dry care
14:54
rooms
14:56
um that accounts for all of those
14:57
different factors that the environmental
14:59
factors a temperature humidity space of
15:02
the room dimensions of the room so on
15:05
and so forth so
15:07
um and you're able to really get
15:09
granular with the scholar system in
15:11
terms of batch by batch and strain by
15:13
strain where we're not really tracking
15:16
um that information using the aqua lab
15:19
that's more of a day-to-day
15:20
decision-making tool the Scala sensor
15:23
and the Scala platform is more of a
15:27
longer term uh planning and structuring
15:32
Tool and mechanism that you're able to
15:35
use to determine the subtle differences
15:37
between strains you know if you have a
15:40
strain with looser bud structure
15:43
um that's you know not as condensed or
15:45
compact it's going to dry at a slightly
15:47
different rate than something that's you
15:49
know very kind packed very tight bud
15:52
structure
15:53
and some of those subtle differences
15:56
compounded over time make a major
15:58
difference so kind of helps us get in
16:01
tune with things on a more granular
16:03
basis
16:04
yeah I think the way you describe that
16:06
was really helpful because I I think
16:08
these two things are complementary
16:09
having the aqua lab and taking the
16:11
measurements but also understanding what
16:13
your environment is and how this can
16:14
affect different strains so I think that
16:16
was really helpful to hear awesome what
16:19
what are the financial impacts of making
16:21
sure that your water activity is right
16:23
you know what if it's a little low or a
16:25
little high do you have any sense of how
16:27
this can help or hurt your team
16:29
financially
16:30
yeah absolutely I mean if you're over
16:33
drying and you're removing too much
16:35
moisture out of the flowers
16:37
um I mean that's that's just
16:39
quantifiable and pure weight so whatever
16:42
you charge say you charge it you know a
16:44
dollar a gram or that's the value you
16:48
you get on the wholesale Market or the
16:50
retail Market you know for your product
16:53
hypothetically speaking and you are over
16:57
drying by say two percent of your
17:00
overall weight and you're producing a
17:01
thousand grams
17:03
um well it starts to add up pretty
17:05
quickly
17:06
um you know that's 20 bucks out of your
17:07
pocket right there or whatever the math
17:09
comes out to so you can really truly
17:12
quantify
17:14
um the monetary or the financial impact
17:17
that the devices can have when
17:19
implemented correctly
17:20
um and that's that's the quantifiable
17:24
um the more subjective and qualitative
17:27
aspects are also incredibly incredibly
17:30
valuable and it's hard to really you
17:32
know measure from a pure numbers
17:35
standpoint but you know you're going to
17:37
have better flour you're going to have
17:38
better cured flour you're gonna have a
17:41
better moisture content with a better
17:43
feel in the hand a better squish better
17:45
smoke
17:47
um all of the things that are very
17:49
important that the craft connoisseur
17:52
kind of demographic or really looking at
17:54
and Grading
17:57
um you know the the product that they
17:58
purchase and consume off of
18:01
um those are the other things that these
18:02
devices are really really going to help
18:04
with that you just don't really can't
18:06
really track on the spreadsheet so to
18:08
speak
18:08
and that led straight into my next
18:10
question is you know can your consumers
18:13
tell the difference do they see the
18:14
difference in the quality and have you
18:16
heard some feedback from them since you
18:17
started implementing water activity and
18:20
aqua lab and Scala and so on I think so
18:23
I definitely I definitely think that
18:24
they notice the difference and we have
18:27
heard positive feedback about the
18:28
consistency between batches
18:31
um you know how fresh the flowers seem
18:33
and feel and smoke
18:36
um and you know before that we were
18:39
having some variability or um we were
18:42
having some variation between batches in
18:44
terms of this one's a little bit drier
18:46
and this one's you know right on par but
18:49
um that consistency definitely is key
18:51
and we have heard you know positive
18:53
feedback from our customer base about
18:55
that
18:57
and now what's next for you guys what's
18:58
next for us Sonoran Roots this year and
19:00
maybe looking five ten years down the
19:02
road
19:03
oh man uh we're constantly moving man
19:07
we're looking for different
19:08
opportunities and you know we're excited
19:10
about a couple projects we have in the
19:12
works right now so the immediate kind of
19:14
plans for us are focusing on a joint
19:17
venture with the tissue culture lap here
19:19
in Arizona
19:21
we're very excited about that and also a
19:24
joint venture with an infusion company
19:27
um to start making some edibles under
19:28
our license we're very very excited
19:30
about that
19:33
um and besides that you know we're
19:34
looking at different opportunities in
19:36
other markets and other states and stuff
19:37
but we're very heavily focused on
19:40
Arizona and you know this is home for
19:42
all of us we're all local
19:44
um and we like we like the idea of
19:47
remaining a local or Regional operator
19:50
um and so that's that's the immediate
19:53
plans the five to ten year plans is um
19:55
it's almost uh too too crazy and
19:58
difficult to speculate um things are
20:00
changing so fast so we're just kind of
20:02
rolling with the flow right now and uh
20:04
seeing kind of what happens next
20:06
sure just one day at a time is all we
20:09
can really do exactly in a whole as a
20:12
whole where do you see the Cannabis
20:13
industry going I mean you've been in it
20:15
a long time now you know from getting
20:16
your medical card to helping start this
20:18
company and where do you see the
20:20
industry going in maybe five or ten
20:22
years
20:23
I think in uh five years wolf for sure
20:26
or hopefully for sure be looking at a
20:30
completely uh legalized National
20:32
landscape
20:34
um and with that I think we'll have the
20:36
Advent of Interstate transport so from
20:39
one you know one state to the next
20:41
um and I also think that would be will
20:43
be uh experiencing
20:45
a whole new wave of license allocation
20:47
for on-site consumption uh so just you
20:51
know the same way you could um you know
20:53
distill and distribute liquor
20:56
um well you and I can also go into a bar
20:57
and you know have a shot of tequila if
21:00
we want so I think that next wave of
21:03
being able to go into a lounge and going
21:05
into a you know a safe environment or a
21:08
controlled environment and consume
21:10
cannabis products that's going to be the
21:13
next big wave of Licensing that I think
21:16
will be coming down the pipeline here in
21:18
about five years
21:19
and that will open the doors to all
21:21
sorts of new innovation and new business
21:23
and business owners and revenue
21:26
generated by cannabis that would be my
21:29
that would be my kind of big two
21:31
uh benchmarks for The Five-Year Plan
21:35
um 10 years I think is total totally
21:38
Global
21:39
um if there is even Regional operators
21:42
still hanging around at that time
21:44
um I think it will be the era of Major
21:47
Brands and major big business
21:50
um you know they're gonna come in and
21:52
they're going to you know cherry pick
21:54
the best operators and the best
21:56
operations and
21:59
um it's gonna be it's going to be a
22:01
completely different landscape at that
22:03
point in time and
22:05
um I think from the on the genetic side
22:07
of things it's going to be
22:09
it's gonna be a situation of which we're
22:12
actually licensing the the cultivars the
22:15
genetics the IP I think all of it will
22:18
be protected under Federal and
22:20
international trademark law
22:22
um and an intellectual property law
22:25
um and so we want to grow cush mints
22:29
um you know we're going to need to get
22:30
in touch with JB zsc junkie genetics and
22:34
we're gonna have to pay you know pay our
22:36
dues to to grow that strain and I think
22:40
that'll be a very interesting new wave
22:43
of a business of science scientific
22:46
development
22:48
um uh pushing you know pushing the
22:50
market even further than where it's at
22:52
today and where it'll be in five years
22:54
probably
22:55
yeah it's exciting to watch it grow and
22:57
uh it's great to have you here and kind
22:59
of get your perspective we've had some
23:01
of our partners at Dewey scientific and
23:03
they have more of a genetics look on on
23:05
their products and so it's just
23:07
interesting to see how different people
23:08
in the same industry are are looking
23:10
ahead five or ten years down the road
23:12
but uh it's exciting to watch you guys
23:14
grow and it's been awesome to see you
23:16
implement water activity and Scala and
23:19
so on so Jeremy I just want to thank you
23:21
so much for your time I think this will
23:22
be really helpful and and interesting to
23:24
our listeners and maybe we'll have you
23:27
back at some point and see how things
23:28
are going awesome no I really appreciate
23:31
you guys having me on and look forward
23:32
to talking with you soon thanks have a
23:35
good one Jeremy alrighty have a good one
23:37
I'm Zachary Cartwright this is water in
23:40
food
23:41
find this podcast on Apple iTunes
23:44
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23:46
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