National Pasteurized Egg v. Davidson

2011 DNH 208
District Court, D. New Hampshire·Decided December 15, 2011·No. CV-07-103-JL·Published

Opinion

National Pasteurized Egg v . Davidson CV-07-103-JL 12/15/11

UNITED STATES DISTRICT COURT DISTRICT OF NEW HAMPSHIRE

National Pasteurized Eggs, LLC

v. Civil N o . 07-103-JL Opinion N o . 2011 DNH 208 L . John Davidson

FINDINGS OF FACT, RULINGS OF LAW, AND ORDER FOR JUDGMENT This is a dispute over the ownership of a patent, which the parties refer to as “the Jumbo,” on a process for pasteurizing chicken eggs in their shells. See U.S. Patent N o . 6,692,784 (issued Feb. 1 7 , 2004). The plaintiff, National Pasteurized Eggs, LLC (“NPE”), traces its claimed ownership to a 2001 agreement between the defendant, L . John Davidson, and, among others, the now-defunct company he founded, Pasteurized Eggs Corporation (“PEC”). NPE says that agreement, known as the “Global Settlement Memorandum” or “GSM,” assigned Davidson’s rights in the Jumbo to PEC. It is undisputed that, after PEC declared bankruptcy in 2002, NPE succeeded to PEC’s rights under the GSM when NPE purchased PEC’s assets in a sale approved by the Bankruptcy Court. In re Pasteurized Eggs Corp., N o . 02-13086 (Bankr. D.N.H. July 2 5 , 2003).

NPE now seeks a declaratory judgment that it is “the rightful owner of the Patent Rights conveyed by the Bankruptcy

Court Order,” including the Jumbo. But Davidson argues that the scope of the assignment in the GSM did not include the Jumbo. He further argues that NPE cannot enforce the GSM against him, both because it was merely an “agreement to agree” and because, in any event, PEC breached it before it declared bankruptcy by failing to make certain payments to him.

This court has diversity jurisdiction over this action between NPE, a limited liability company with no New Hampshire members, and Davidson, a New Hampshire citizen, in which the amount in controversy exceeds $75,000.1 See 28 U.S.C. § 1332(a)(1). The court conducted a five-day bench trial on NPE’s claim between July 18 and July 2 2 , 2011. Before trial, the parties each submitted a trial memorandum and a set of proposed findings and rulings, see L.R. 16.2(b)(2), and jointly filed a statement of agreed-upon facts as directed by the court, see Order of Apr. 1 2 , 2011. Following trial, each party filed a supplemental memorandum addressing particular issues, also at the

1 Davidson moved to dismiss this action for lack of subjectmatter jurisdiction, arguing, among other things, that the amount in controversy did not exceed $75,000. Judge Barbadoro, to whom this case was previously assigned, denied this motion “for the reasons stated in [NPE’s] objection,” which included an argument and a supporting affidavit that the value of the patent rights at issue exceeded $75,000. Order of July 1 4 , 2008. While Davidson suggested otherwise at the final pretrial conference, he did not pursue that argument at trial, and none of the evidence cast doubt on this jurisdictional conclusion.

court’s direction. With the assistance of these materials, the court makes the following findings of fact and rulings of law, see Fed. R. Civ. P. 52(a), which result in the entry of judgment for NPE on its claim to ownership of the Jumbo.

Findings of Fact

1. In 1993, Davidson and others formed Pasteurized Eggs, L.P., and its general partner, Davidson Group Shell Egg Corporation.2 Davidson served as the chief executive officer and chairman of the board of directors of Davidson Group, which had its office in Laconia, New Hampshire.

2. Through Davidson’s efforts, the Group entered into an agreement with James P. and R.W. “Duffy” Cox, a father-and-son team of inventors from Washington state, to license certain technology they had developed for the pasteurization of chicken eggs in their shells. In relevant part, this technology involved heating the eggs for a particular length of time in a bath set to a particular temperature in order to reduce their bacterial content while retaining their “raw” character, i.e., without partially cooking them.

2 For simplicity’s sake, this order will use “PELP” to refer to either Pasteurized Eggs, L.P., Davidson Group Shell Egg Corporation, or both.

3. In 2000, PELP commissioned the construction of two pasteurization machines by an equipment manufacturer, Heat and Control, located in Concord, New Hampshire, and installed them in a facility in Newberry, South Carolina. This work was overseen by Myron “Mike” Wagner, a PELP employee who was in frequent contact with Davidson during this time. Another PELP employee, Mike Myshrall, also worked with the equipment in the South Carolina facility.

4. By early in the summer of 2000, PELP had started using the machines to pasteurize eggs on a commercial scale. The eggs, placed in containers called “flats,” were moved by conveyor belt into a pasteurization tank, filled with water at a temperature of approximately 138N F. This temperature was maintained through the use of heat exchangers positioned underneath the tank, and kept consistent throughout the tank through the use of air bubbles in a technique known as “perturbation.” The conveyor belt then moved the eggs into a “chiller tank,” filled with cool water. After cooling, the eggs were moved to a piece of equipment known as “the Diamond,” which packaged them for sale.

5. Within a few weeks, PELP started receiving complaints from its customers that the eggs pasteurized through this process were prematurely rotting, forcing a product recall. Wagner and

Myshrall, in frequent consultation with Davidson, began working to try to identify the source of the problem.

5. As part of these efforts, the men made a number of changes to the pasteurization process at the South Carolina facility during the summer and fall of 2000. Significantly, they eliminated the chilling bath, instead allowing the eggs to cool in ambient air after the pasteurization bath. They also began removing the eggs from the pasteurization bath before they reached the desired reduction in bacteria concentration, allowing them to reach that point as they cooled in the air afterwards. They began spraying the eggs with quaternary ammonia, a disinfectant, after they left the pasteurization bath. Eventually, they began contacting the shells with a mixture of wax and disinfectant after the eggs left the pasteurization bath.

6. Within a few weeks of these measures’ implementation, the eggs stopped showing signs of rot. In fact, in a November 8 , 2000, communication to PELP’s limited partners (i.e., its investors), Davidson wrote:

As expected, our initial installation required significant adjustment and fine tuning along with training and adaptation to new challenges particularly in the area of recontamination after pasteurization. I am pleased to report that the pasteurizing machine has been functioning superbly for the past six weeks as a result of the knowledge gained and implemented . . . .

The recontamination issues have been addressed and are

now fully under control through further inventiveness which is qualified for patent protection.3

9. Also in the fall of 2000, around the same time he was trying to solve the rot problem, Wagner realized that the heat exchangers on the pasteurization tank could maintain “zones” of different temperatures. Wagner discovered this accidentally; he was interrupted by a telephone call amidst the process of turning on the heat exchangers in the pasteurization tank and had to leave the area. When he returned, he noticed that while the water had become heated to the desired temperature in the area of tank where the exchangers had been activated, the water in the rest of the tank--where the exchangers had not yet been activated--maintained its original temperature.

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