The Pantry Graphic Edited
Business Spotlight
Sweet Lee's BBQ Sauce

Sweet Lee's BBQ Sauce, located in Lawton, Oklahoma, was launched in 2018 by Christie Allen. The original recipe was developed by Christie’s father, Robert Lee Allen, and written on a piece of paper years ago. Christie found the worn paper with the treasured recipe in 2012 when her father passed away, but then it was misplaced for four years. When finding the recipe again in 2016, Christie new she had to continue the legacy of her father and get this creation to the world. Available in two flavors, Ol’ Southern (mild) and Burn ‘N (spicy), the BBQ sauce is full of fresh spices and sure to impress when served.

“Taking FAPC’s Basic Training for food entrepreneurs was the best decision to get my business up and running,” Christie said. “They provided me with all the necessary tools and information to start marketing my business. Here I am today, two years later, still going strong, so thank you! I appreciate FAPC helping small businesses like mine.”
Featured Research
Value-Added Products from Pecan Nutshells - Nurhan Dunford, Oil/Oilseed Specialist

Pecan nuts are native to Oklahoma. Over 16 million pounds of pecan nuts are produced in the state annually. Despite the large production, value-added processing of pecans is not well developed, and the value generated by this industry remains relatively low. This study explores valorization of pecan processing industry byproducts. Aqueous ethanol (70% ethanol), microwave and sonication aided water and subcritical water (pressurized water) extraction techniques are being examined for their efficacy for recovering health beneficial and biologically active compounds naturally present in pecan nut shells.

Chemical composition and biological activity of the extracts obtained from two different industrial byproduct streams and five pecan cultivars have been evaluated. We have demonstrated that crude aqueous ethanol extracts prepared in the lab possess strong antioxidant activity and inhibit human cancer cell growth. Ongoing research focuses on optimization of other environmentally benign and sustainable extraction techniques, crude extract purification, testing efficacy of the purified extracts and formulation of consumer products for food and industrial applications.
Cowboy Meats Highlight
Beef and pork cuts available for order

  • Dry-aged Boneless Ribeye Steaks $14.99/lb
  • Dry-aged NY Strips $13.49/lb
  • Beef Filets $19.99/lb
  • Dry-aged T-Bone Steaks $10.99/lb
  • Ground beef $4.99/lb (minimum 10lb order)
 
Steaks are 2/pack and ground beef in 1.5-2lb packs.

  • Boston butt roasts $2.49/lb
  • Pork chops $3.99/lb

To order, contact Joel Jackson, meat pilot plant manager, at 405-744-3256.
Featured Video
SUNUP Food Whys: Darren Scott has an overview of pressure cookers
How much do you know about the history of pressure cookers? Learn more from Darren Scott, FAPC food scientist, in this SUNUP TV Food Whys.
Featured Photo
Wet Processing at FAPC
Recently, there has been a lot of work happening in wet processing at the FAPC pilot plant! It's all hands on deck to make a run of sauce.

FAPC’s processing facility was designed with the needs of the Oklahoma food and agricultural products processing industry in mind.
The Food Files Podcast & Value-Added Voice Blog
Rooted in Research - Darci DeVous

Darci DeVous, graduate research assistant, focuses on food and microbiology research at FAPC. Darci describes the process of finding a good antimicrobial treatment for humus.
Celebrate April as Made in Oklahoma Month

Andrea Graves, business and marketing specialist, describes the membership benefits of the MIO programs in honor of Made in Oklahoma month, and explains the program partnership with FAPC.