[Sca-cooks] Verjuice was Re: Next project, next recipe II.Ambroyno- price questions

Terry Decker t.d.decker at att.net
Sun Feb 21 06:33:05 PST 2010

> >
>>In modern times, lemons have become more readily available and cheaper 
>>extrracting verjuice.
> I'm sure it is demand and economies of scale, I don't see any reason for 
> verjuice to cost more to produce than grape juice.
> Ranvaig

You are going to sell a lot more sweet grape juice for drinking, than sour 
grape juice for cooking.  If demand were equal on a use to use basis, an 8 
to 12 ounce serving of grape juice would commercially scale better and cost 
less than a couple tablespoons of verjuice.  Even bottled lemon would 
probably cost less than verjuice, because it has a wider range of uses 
including lemonade.


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