OrganiGram Holdings (NASDAQ:OGI), has chosen to set up a variety of in-house derivative options. Considering the extreme importance of derivatives to cannabis stock margins, it isn’t surprising to find that so many growers have been so focused on derivative production for a good portion of 2019. Based in Atlantic Canada, OrganiGram sells medical cannabis both online and via phone to individuals and physicians. The company has developed a nano-emulsification technology that can speed up the onset of the effects of cannabinoids. This product will first be introduced as a powder that can be added to beverages, but OrganiGram is also actively looking for a partner to help it develop an infused beverage product containing this proprietary technology. They operate 5 healing centers for PTSD treatment, trauma therapy, chronic pain, and they use medical cannabis as an alternative medicine. During the OrganiGram’s fiscal third quarter, OrganiGram announced that it’d be investing 15 million Canadian dollars into a line of fully automated equipment necessary to produce up to nine million pounds of chocolate edibles per year.
While you consider whether they’re a good fit for your investment dollars, enjoy this special soup recipe we picked for the start of the Fall season.
Vegan Split Pea Soup
6 cups vegetable broth
1 teaspoon cannabis infused olive oil
2 cups dried green split peas, rinsed
1 medium onion, chopped
1 cup chopped carrots
2 celery ribs with leaves, chopped
2 garlic cloves, minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 tablespoons shredded carrots
2 green onions, sliced
In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender, stirring occasionally. Add the cannabis infused olive oil, salt and pepper; and simmer 10 minutes longer. Cool the soup slightly. In small batches, puree soup in a blender and then return to the pan. Heat it up for 5 more minutes. Garnish with shredded carrots and green onions before serving.