Well the market is perverse that way. Sell on the news. Perhaps more money was expected to be raised but I doubt that it will be necessary. If it is financing should be readily available. As for the retirement of John Williams I'm sure that he is honestly pursuing what is best for him at this point in his life. Attempting to relax and enjoy a quality of life when one is really ill would be difficult when working at a company making as much rapid progress as OZON is currently doing.
At any rate I hope investors will not see this as negative in anyway for the company.
I was doing a little more research and came on this site. It appears that OZON does have some competition in the business. But the design of these systems leave alot to be desired if I were the CEO of an actual food processor. I decided to copy the useful ozone information and will leave a URL for those interested in visiting this site:
THE USE OF OZONE IN MEAT PROCESSING PLANTS
In all fish, poultry and other meat processing industries the problem of Salmonella and Listeria bacteria represents one of the biggest challenges. Frequent use of water as a rinse to remove dirt and debris
from the product, work stations, floors, walls, is essential. Yet, most water supply is contaminated, or treated with chlorine. Large amounts of chlorine are needed to kill bacteria in a short time available in the process conveyors. Unfortunately, chlorine also reacts with the meat, forming highly toxic and carcinogen compounds called THMs or also Tri-Halomethanes. Also the color of the surface may degrade, potentially rendering a lesser quality product. This may especially happen when the rinse water stays in pockets inside the meat product.
Ozone is the closest to the ideal solution. Ozone has been used in this application for almost 100 years. For decades, chlorine seemed to be a cheaper alternative. Only about two decades ago a massive
research into the byproducts of chlorine alerted the scientific world. It has been concluded that chlorine should be eliminated not only from drinking water purification systems, but also from any application towards organic materials in general, and in food processing industry in particular. Previously used dosages of chlorine are no longer effective on some virus and parasites. Much higher dosages would have to be used, such as those levels that are not allowable to contact the meat.
WHY OZONE:
Ozone is a tri-atomic oxygen molecule which loses one oxygen atom in the disinfection process to become a normal oxygen molecule. Oxygen is not toxic and it does not form toxic substances. Any excess of ozone breaks down into oxygen.
Ozone is by far more effective than chlorine in killing all bacteria, fungi and virus, and it do this at a concentration 1/10 of that required by chlorine.
Ozone reaction time is fast and requires much less contact time than chemical disinfectants. Ozone is a strong Oxidant and it will eliminate odours as well as the micro-organism causing odours.
Ozone can be generated on site from air and electricity; Therefore, the need for transporting hazardous chemicals is eliminated.
The correct ozone level can be maintained electronically; there is no
need for manual preparation of washing solutions. While in theory
ozone appears to be the perfect disinfectant, some practical
challenges have prevented full use of ozone much earlier in this
century. The ozone gas has to be dissolved in water first and any
undissolved ozone gas removed and disposed of. Also the ozone level in the water supply to the process must be consistent all time, no matter what the actual use of water is at any given moment.
azco.bc.ca |
