“Now businesses are licensed to start testing product which will allow its movement through our regulatory system and the industry supply chain,” said Steve Marks, OLCC Executive Director. “we expect additional lab capacity to come online to meet the needs of the fall marijuana harvest.”

Without labs to test the product, marijuana suppliers are concerned they won’t be able to get enough product on the shelves of dispensaries.

Pixis Labs and Green Leaf Lab, both in Multnomah County, are now allowed to test product provided to them by other licensees using the state’s Cannabis Tracking System (CTS). Pixis and Green Leaf Lab have also been certified by ORELAP, the State of Oregon’s laboratory accreditation program, administered by the Oregon Health Authority.

The state hopes to have several more labs licensed by October.

The Oregon Liqour Control Commission also approved the licenses for two recreational marijuana processors.

Loud Labs, LLC and Frave, Inc., both located in Multnomah County, are licensed to process cannabis flower into other cannabis products. Loud Labs, trading as Dab Society Extracts, is licensed to produce concentrates, edibles and extracts. Frave, doing business as Cascadia Herbals, is licensed to produce concentrated and edibles.

To date, the OLCC has approved 231 recreational marijuana producer, lab, wholesaler, and processor licenses. OLCC investigators are processing 548 other applications, and the OLCC is reviewing between 250 to 300 additional applications that have not submitted and approved Land Use Compatibility Statement (LUCS). Obtaining an approved LUCS is a threshold requirement for an applicant to complete before the OLCC begins processing the application or assigns it to an investigator.

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A_w = P/P₀

where P is the vapor pressure of a sample and P₀ is the vapor pressure of pure water. Another way to think about water activity is with respect to the relative humidity. The molecules of water in a product can be measured either as the relative humidity at equilibrium (R.H.) expressed as a percentage or as the water activity expressed as a decimal.

R.H. (%) = 100 * A_w   (at equilibrium)

So why is this important for you? For two reasons:

1. Water activity is a great way to measure shelf stability for your products, and
2. Microbes cannot grow below certain water activities.

Shelf Stability

Water activity controls microbial growth and allows the product to be safely stored without refrigeration. By controlling the water activity of your products, you can maintain the chemical stability of your products ingredients (THC or CBD), minimize browning reactions and lipid oxidation reactions, prolong the life of vitamins and other beneficial ingredients, control moisture migration from packaging and the environment, and protect product textures and other physical properties. Remember that the degradation rate of your products will increase as the water activity increases.

So how do you manipulate the A_w? The simplest way to reduce water activity is by cooking, baking or dehydration, i.e. any process which will drive off water. The second way involves tying up the free water by the addition of solutes, usually salts or sugars. For more product formulation strategies please contact PhytaTech.

Microbial Contamination

Higher aw substances tend to support more microorganisms. Most foods have a water activity above 0.95 and that will provide sufficient moisture to support the growth of bacteria, yeasts, and mold. The amount of available moisture can be reduced to a point which will inhibit the growth of the organisms. This is because all microorganisms need water to live and proliferate. If the water activity of food is controlled to 0.85 or less in the finished product, it is not subject to further regulations such as the FDA’s GMP guidelines, potentially hazardous food (PHF) designations, or Hazard Analysis and Critical Control Points (HACCP) analysis.

By testing the water activity and formulating your products to a water activity value of 0.85 or less and/or a pH level of 4.6 or less, products can be stored at room temperatures for a specified period of time, saving costly refrigeration space without endangering public health

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