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  • Gajane & GN tobacco

    Olde Viking 5
    To get the facts straight on when Swedish Snus was made and how?
    To summaries the history I could start with saying that in the beginning of 18 century did Sweden start with oral Snus in which we call it LÖS Snus. In 1822 did Ljunglöfs start its professional production until 1915. In 1915 were there around 100 snus producers around Sweden, and that when STA (Svenska Tobak Aktiebolag) came into the picture. In 1915 the fifth tobacco monopoly was a fact. All kinds of tobacco production were bought out and about a hundred various snus producers were nationalized.

    Snus consumption increased correspondingly and beat all records in 1919 when 7.000 tons of snus were sold. During the following years, the snus consumption decreased mainly in favour of cigarettes. In 1967 the national monopoly was dissolved and at the same time snus usage boosted when various reports stressed the health hazard smoking entailed. Until that time all Swedish Snus production was fermented above 60 Decrease Celcius and stored for around a week heating storages. The unique quality of Swedish Snus (=wet snus) is due to the manufacturing process (fermentation), which inactivates the main part of micro-organism that may exist. The process also minimizes the risk for formation of TSNA (tobacco specific nitrosamines) during the production.

    During the 70’s individually portioned snus was introduced and sales have steadily increased since then. During 2003 more than 193 millions of snuscans, corresponding to 6.761 tons of snus, were sold in Sweden. Now days manufacturers are using pasteurizing methods to come by the high demands, steaming it around 110 Decrease Celcius for around 4 hours.

    GAJANE & GN TOBACCO.

    GN Tobacco are using the traditional manual fermentation process with heating room fermentation. This is unique for GN as the competitors are using a fully automatic process where they are speeding up the process by using steam, so that the fermentation is done very fast. GN´s process is around one week of fermentation wich is one of the reasons that GN has the markets lowest levels of TSNA in the portion snus.

    Olde Viking:

    Since the lab has been a bit delayed with the result and measurements of Olde Viking we where not able to give you guys a correct TSNA level or a nicotine level. But today we have the report and i could confirm that the nicotine level is measured to be 9mg and TSNA level have been measured up to 0.5 PPM.

    Is GN tobacco using the same methods as they did for Grand Prix and Roots?

    The answer is no they are not using the same method and not even the same tobacco mixture. Gajane has very strictly explained to GN tobacco that they are looking for quality and has pushed the budget to be able to order some of the worlds finest tobacco leafs available.

    Regards
    Adrian

  • #2
    Adrian -

    Thank you for the information about Gajane and GN. We appreciate you being a part here, as we have many manufacturers who are involved in our conversations here, it's nice to have a member of the Gajane team show up! We look forward to talking to you more in the future. Welcome!

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    • #3
      That's very interesting. I had no idea that fermenting with out pasteurization could produce lower tsna levels then steam pasteurized non fermented snus. I will probably give Olde Viking a try.

      Comment


      • #4
        Good read & information. Maybe this should be stickied and/or moved to the Industry news?

        Comment


        • #5
          Adrian,

          Thank you for the info. Do you have any plans to release a traditional flavored los?
          When it's my time to go, I want to die peacefully in my sleep, like my uncle did....... Not screaming in terror like his passengers

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          • #6
            Lös

            Olde Viking Original Lös Will be comming after the original portion.

            Regards

            Comment


            • #7
              Re: Lös

              Originally posted by Adrian
              Olde Viking Original Lös Will be comming after the original portion.

              Regards
              Win

              will it be a full flavored tobacco like Grovsnus or the traditional bergamont?

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              • #8
                Re: Lös

                Originally posted by Adrian
                Olde Viking Original Lös Will be comming after the original portion.

                Regards
                That is great to hear Adrian!! I will keep an eye out for it and give it a try when it comes out.

                Want to distinguish it form everything else out there? Make it long cut.
                When it's my time to go, I want to die peacefully in my sleep, like my uncle did....... Not screaming in terror like his passengers

                Comment


                • #9
                  MY correction!

                  In my article i have written Fahrenheit but it is suppose to be Celcius (oC). My bad, so fragmentation is above 60 oC and pasteurization above 110 oC.
                  Regards
                  Adrian

                  Comment


                  • #10
                    Hold on a moment......without pasteurisation, is there not a possibility that microgorganisms live in the final product - which is one of the things we have all been saying is BAD about american dip ?? I thought that Swedish snus not being fermented was a good thing....

                    So is a non pasteurised snus as safe as a regular pasteurised one? Does the 60C fermentation kill everything that a shorter pasteurisation period would do?

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                    • #11
                      Olde Viking 6

                      All the microorganisms will die out above 60 C and that process is above a week long. You don´t need to spit. To even be more frank the chips we eat have more TSNA level than Swedish Snus.

                      Regards
                      Adrian

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                      • #12


                        Sweet! Thanks for the quick reply. I'll add some of your products to my next snus order and give them a try....

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                        • #13
                          Re: Olde Viking 6

                          Originally posted by Adrian
                          To even be more frank the chips we eat have more TSNA level than Swedish Snus.

                          Regards
                          Adrian
                          TSNA = Tobacco-specific N-nitrosamines

                          There is zero TSNAs in chips (unless you make your chips with tobacco)

                          Pasteurization does not kill all microorganisms, it reduces them down to acceptable levels. If pasteurization kills all microorganisms then why does pasteurized milk still spoil?

                          In order to kill all microorganisms you need to sterilize. And sterilizing snus would ruin the taste

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                          • #14
                            corrections

                            As some of you know, I work in Gajane and not in GN tobacco. I try to get as much answers from GN as possible to be able to answer the entire question I am being asked of. How ever to get to the point of TSNA.
                            TSNA as in Tobacco Specific nitrosamine. Anyway we do get nitrosamine in Chips since it is heated. And we get it med almost everything which is heated. Yes i agree it is not called TSNA since TS stands for Tobacco Specific.
                            When the snus production is on fragmentising and heated above 60 C to kill the bacteria. Since bacteria dies out when it is heated above 60 C. The other reason is to get a rich flavour out of the tobacco almost in the same way as wine production. How ever if i write something which is not so accurate it could be due to the misunderstanding when I talk to GN. My apologies.
                            Regards
                            Adrian

                            Comment


                            • #15
                              I think you mean ferment, and not fragment. I know English may not be your 1st language.

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