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Andy Petesch: And you’re familiar with the financial projections that Ms.> Brewer testified were part of the 1 farm summary? There were some questions about the labor aspects that were incorporated in that? 2 3 Chris Brewer: Right, so I think Mr. Katz had a couple of questions about the labor and just for the 5 year, 10 4 year and 20 year projections: the 5 year we had $15,000 in labor, which at 5 years there won’t be as many 5 chestnuts produced; 10 years we have $74,000; and 20 years we have $86,000 in labor in our projections. 6 7 Andy Petesch: And then one other issue that arose was the yield per tree. Could you talk about how you 8 arrived at your estimates? 9 10 Chris Brewer: So there’s varying… There’s lots of different places we looked. Michigan State University has 11 published an article which they talked about up to 3,500 pounds per acre of chestnut trees. Chestnut Hill 12 Outdoors, which raises Dunstan chestnut trees, have stated that they believe between 50 and 100 pounds 13 per chestnut are possible. The Northern Nut Groves Association have stated in an article that they’re 14 between 50 and 138 pounds per tree. For our financials we only use 52 pounds per tree. 15 16 Andy Petesch: Ok. 17 18 Barry Katz: I would just like to ask you… You have other locations where you’re harvesting chestnuts so 19 you process these chestnuts as was described? You wash them and raise them to the temperature of 160 20 degrees and then you dry them and all that? 21 22 Chris Brewer: Yes. 23 24 Barry Katz: And what kind of equipment did you have to do all of that? 25 26 Chris Brewer: So we actually work at PFab, which is the Orange County commercial kitchen. And we rent 27 so about every 3 days. 28 29 Barry Katz: Ok, I understand now. And in the future, do you plan on using that facility or having your own 30 facility? 31 32 Chris Brewer: That’s what the barn is. That’s what we want to transition it to that. Obviously the barn’s not 33 built right now so at some point that will transition to the barn. But right now we’re at PFab and that’s the 34 kitchen we’re using. 35 36 Barry Katz: And I believe that your expert witness was implying that there was a fair amount of expense 37 involved in having equipment to process these chestnuts? 38 39 Chris Brewer: He might have. 40 41 Barry Katz: What I wanted to know was this: Is this equipment stationary and permanent? Do you lock it in 42 where it is, or do you not? 43 44 Chris Brewer: Well the equipment that’s at PFab now is stationary. 45 46 Barry Katz: At your barn? 47 48 79