For this project you will create your own product. Please follow all directions below. Your work will be assessed on completeness, accuracy, depth, and clarity. Please type your answers and submit a Word or PDF document. Recipe
Formulate a new recipe for the cannabis product of your choice.

The product must be an edible or topical.
All ingredients must be in gram weights.
If the product is similar to one made in a lab, you must significantly alter the recipe to make it a new product.
Does your recipe require an emulsifier? If so, which one will you use?

Extract
Describe the extract used.

What kind of extract will you use?
What cannabinoid(s) will your product include?
What potency is your extract?
Potency
Determine your product potency details for a batch of at least 500 units. The potency of your extract(s) cannot be over 92%. Be sure to show your calculations, not just your answer.

What is your unit weight? One unit is the product you will be selling in its final form, not the individual pieces that go into one package.
What is the weight of one serving? Both topicals & edibles must have a noted serving size.
What is your potency per serving? Must be a minimum of 2mg per serving.
What is your potency per unit? This cannot exceed 100mg of THC.
How many mg of your target cannabinoid(s) will be needed for your entire batch (without allowing for any loss)?
Increase your total mg of cannabinoid(s) in the batch to include a 5% loss.
How many grams of extract will you need for your entire batch, including loss, based on the potency you provided in Step 2?
If you are allowed a 15% variance on potency, what is the minimum and maximum mg per unit that your product can test at in order to pass?
Example:

15% of 1 mg is 0.15 (1 x 15% = 0.15)

Low end of range: (1-0.15 = 0.85)

High end of range: (1+0.15 = 1.15)

SOP
Create a standard operating procedure (SOP) for your product.

Create a process that someone else could follow to make your product.
Include a recipe for the entire batch with all ingredients in grams.
Consider that there will be loss during production. How many extra units should you produce in order to be sure you end up with 500 units?
Consider that you will be required to submit some units for testing. Make sure you produce enough units to cover what is needed for testing.
How many total units will you formulate for, to include production loss and test units to be sure you end up with at least 500 units for sale?
Indicate which ingredient you will need to adjust in order to make room for your extract(s).
Indicate how you will add your extract to ensure homogeneity.
Include a list of any equipment that will need to be used. This should be for a small-scale production facility; large, expensive machines will not be accessible. If you list an item other than standard kitchen equipment, please provide a link to details about the piece of equipment.
What quality control measures will you need to take?
Sourcing of Ingredients
Please find a bulk supplier for at least one of your ingredients.

Provide a link to the supplier's website, directing us to the exact ingredient you are ordering.
How much of this ingredient will you need for a batch of at least 500 units?
What is the cost per unit for this ingredient?
Shelf Life
Discuss shelf-life considerations for your product.

Will your product need any preservatives?
Will there be packaging specifications for your product in order to keep it shelf-stable?
What is your product expiration date?
Why did you set this as your expiration date?
Will your product need to be refrigerated or frozen?
Compliant Packaging
Find an image of the packaging you want to use, and explain why it is compliant. Use the compliance guidelines provided to you as course content.