Contacts were made with the University of Alaska, Fairbanks, Cooperative Extension Service regarding nutrient value needs of quality plant foods, and advice was received pertaining to various aspects of an air drying process where this viscera would be pureed and processed from a "wet patty" into a dry, brittle patty, which could be ground into a granulated mixture for packaging and subsequent sales. 

As this air dry process was further developed, the University of Alaska, Fairbanks, Plant and Soils Test Laboratory in Palmer was contacted for laboratory nutrient analysis of the finely ground organic material.Positive results were found in the lab tests, and the research and development process continued through the calendar year 1998 with positive results following on-site drying methodology, grinding, packaging, labeling, and marketing research. 

As all tests and research led to a conclusion that a satisfactory final result could be achieved, the actual plans and specifications began to be worked on to put the air dry process into production prior to the 1999 clam harvesting season. 

After consultations with Dr. Ray Gavlak and Dr. Tom Jahns of the University of Alaska, Fairbanks, Cooperative Extension Service, it was decided to enhance the overall nutrient value of this organic plant food by blending in portions of other dried, ground marine by-products and adding a small amount of wood ash and lime. 

To acquire the main ingredient, a contract was agreed upon between Alaskan Organic and Pacific Alaska for acquisition of the product on a long-term basis, and a business was formed.