The Juice Standard Las Vegas Nevada no HPP no UV

From time to time we’ll be running a recurring feature pulled straight from the wholehearted comments and questions you Bees submit to info@juicestandard.com (and if you didn’t know you can reach out and touch us there, now you know).

Called “Five From The Hive,” we’ll take your thoughts and pose them to Those In The Juice Standard Know—founders, managers, directors and the like—so we can give you the skinny on the issues that are important to you.

To kick us off, we’re starting with the No. 1 thing you juice-drinking Bees ask about besides #BeggarsGonnaBeg for recipes:

Shipping.

Whether you live in nearby Cali or a faraway Carolina, the most consistent Q we field is how to get our goods to your ‘hood. Beelieve us: We’re thankful for the juicy love! But most of the time we end up having to bee big fat disappointers as we get truthy about our policies. And to set the record straight, The Juice Standard’s Co-Founder and CEO Jamie Stephenson answered some hard and fast ones about TJS’ plans for quiet world juice domination…even if only in Las Vegas.

1) What’s the hardest thing about shipping cold-pressed juice?

There is nothing “hard” about shipping juice. It’s just that juice as fresh and unadulterated as The Juice Standard presses means our juice is incredibly bioavailable and is a powerful source of phytonutrients…but it’s not very shelf stable. Why? Its raw; we make it fresh every single day; there’s no pasteurization; no exposure to ultraviolet lights (UV); no use of high-pressure pasteurization (HPP).

Since we cannot monitor the temperature of the juice during the shipping process, we feel very concerned about what a customer on the receiving end would get: In the shipping process, juice could be subjected to dramatic temperature swings which could lead to someone getting sick. And that flies in the face of our mission, which is to serve juice that enables one to get or stay well.

2) Why does it seem like some companies ship and some don’t?

Some companies pasteurize, UV, or HPP their juice. We don’t. [Ed. note: Want to really get you geek on? Read this white paper that summarizes 92 studies about the effects of UV and HPP on cold-pressed juice.)

3) Is it possible to ship non-HPP juice across the country? What does it take and would it be totes cost-prohibitive for folks in, say, North Carolina, to buy TJS from Las Vegas?

Last we checked it cost over $90 just to ship the juice overnight. We recommend Bees in other states that don’t have access to organic, fresh-pressed juice to learn to make their own. We suggest Norman Walker’s juice press, the Norwalk. It’s the best.

4) If the No. 1 question to the TJS website, blog or Facebook page is whether we ship, the second most-asked question is whether Bees can bring a TJS franchise to their part of the country. What say you, Boss?

There are currently no franchising opportunities at this time.

5) We know you can’t totally spill the beans, but inquiring minds wanna know: Does TJS have any plans for shipping?

No.