Company Filing History:
1 out of 254 
1 out of 28 Years Active: 1976
Title: John L Etchells: Innovator in Vegetable Fermentation
Introduction
John L Etchells is a notable inventor based in Raleigh, NC (US). He has made significant contributions to the field of food science, particularly in the fermentation of vegetables. With a total of 2 patents, his work has advanced the understanding and control of fermentation processes.
Latest Patents
Etchells' latest patents include innovative methods for controlling the fermentation acidity of brined cucumbers. This patent focuses on the salting of vegetables, such as cucumbers, by monitoring and rapidly determining brine acidity using tris(hydroxymethyl)aminomethane as a standard. Another significant patent is for controlled bulk vegetable fermentation, which involves bulk fermentation of brined vegetables through controlled sanitizing, acidifying, buffering, and inoculating while continually purging CO₂ from the fermenting vegetable/brine mass.
Career Highlights
Throughout his career, John L Etchells has worked with various organizations, including the United States of America and the United States of America as represented by the Department of. His work has been instrumental in developing methods that enhance the quality and safety of fermented foods.
Collaborations
Etchells has collaborated with notable individuals in his field, including Thomas A Bell and Henry P Fleming. These collaborations have contributed to the advancement of fermentation technology and practices.
Conclusion
John L Etchells is a pioneering inventor whose work in vegetable fermentation has led to significant advancements in food science. His patents reflect a commitment to improving the fermentation process, ensuring better quality and safety in food production.