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New York State Agricultural Experiment Station, Cornell University
The NECFE provides information and resources on business development, entrepreneurship training, marketing strategies and tools, product process development, technology transfer, regulatory compliance, labeling, education and outreach, and workshops. Their mission is to provide comprehensive assistance to beginning and established food entrepreneurs in order to promote sustainable economic development in rural communitites.
Phone: 1-888-624-6785
E-mail: necfe@nysaes.cornell.edu
Nelson Farms provides entrepreneurial agri-business opportunities for specialty food processors, farmers, growers, and producers. Opportunities include: processing/co-packing, product development, dairy incubator, distribution, marketing and sales, and...
Processing:
Nelson Farms is a state of the art one stop facility for small scale food processors,
farmers, growers, and producers. Nelson Farms is a processing facility licensed
by the State of NY and adheres to FDA regulations.
Distribution:
Nelson Farms and Morrisville State College are establishing a state wide distribution
system to assist the processor, farmer, grower, and producer in getting their
products to the market place. This distribution system will provide opportunities
for expansion into major markets.
Education:
Nelson Farms and Morrisville State College have qualified staff to provide on
going training and educational opportunities.
To explore producing your product, contact:
Dave Evans
(315) 655-8831
Fax (315) 655-8847
nfmarketing@morrisville.edu
Jeri L. Ohmart, University of California Sustainable Agriculture Research and Education Program, January 2003
This case study looks at the value-added enterprises of five small independent farmers in Northern California, focusing on their motivations, their decision-making processes, the benefits of pursuing this avenue of business, and the challenges they face in doing so. Interviews reveal that value-added products significantly enhance farmers' businesses, affording them a steady income throughout the year when their sales of fresh produce tend to dip. Farmers also emphasize that real satisfaction has come from the knowledge they have developed a high quality, distinctive and unique product that garners loyal customers and consistent positive feedback.
International Society for Ecology and Culture
ISEC's Local Food Toolkit is an education-for-action package designed to raise awareness about food system issues and to encourage concrete responses. Using a narrated slideshow (using either PowerPoint slide presentation or a set of standard slides), an exhibition of 18 color posters, and resource and action packets, the Toolkit details the hidden costs of the global food system and the many benefits of more diversified, localized food systems. It describes how we have come to be dependent on global food and outlines the steps needed to shift towards the local -- at home as well as around the world.
See site for prices on various materials (slideshow, poster display, or full package). For more information, contact:
ISEC
P.O. Box 9475
Berkeley, CA 94709
Phone: (510) 548-4915
Fax: (510) 548-4916
E-mail: j.barkan@isec.org.uk
Laura Engelson, Ed., Farm Progress, March 18, 2003
An article about the option of cheese-making for dairy farmers.
University of New Hampshire Cooperative Extension
A 3-ring binder with information and worksheets on several topic areas.
To order a copy, call (603) 862-2346 or e-mail don.russell@unh.edu.
Iowa State University Extension
Links to information about many aspects of food-related small businesses, including laws and regulations, developing a business plan, and food safety.
Appalachian Center for Economic Networks
This site was organized by the Appalachian Center for Economic Networks (ACEnet) for small specialty food businessess and for the many organizations that assist them.
Appalachian Center for Economic Networks, Inc.
Food Ventures
94 North Columbus Rd.
Athens, OH 45701
Phone: (740) 592-3854
Fax: (740) 593-5451
U.S. Department of Agriculture, Sustainable Agriculture Research and Education
A tip sheet explaining how direct-marketing, niche markets, and value-added processing can strengthen communities and offer a 50 percent share of food dollars that now goes to middlemen.
Hudson Valley Foodworks provides the space and equipment you need for your products, including USDA and kosher items. Decide the amount of time you want, then schedule production hours. You pay a moderate hourly rate for the time you use the facilities. Accessible 24 hours a day, every day -- full-time, part-time, or seasonal.
Hudson Valley Foodworks is a not-for-profit corporation dedicated to supporting emerging and growing small specialty food businesses and creating jobs for local residents. Officially opened for operation on February 15, 1998, the facility has become a national model for "kitchen incubators" or shared-use commercial kitchens as tools for redevelopment.
Hudson Valley Foodworks
372 Main St.
Poughkeepsie, NY 12601
Phone: (914) 471-9478
Fax: (914) 471-9479
Natural Resources Conservation Service, U.S. Department of Agriculture
An 850-page tool kit developed for the NRCS's field staff. A reference manual on where to obtain information on alternative enterprises and agritourism, natural resource assessment, resource people, web sites, etc. It also contains fact sheets and case studies. You may order information sheets separately.
Contact Jim Maetzold at (202) 720-0132 or jim.maetzold@usda.gov if you have questions.
Agricultural Marketing Service, U.S. Department of Agriculture
Bibliography on several different direct marketing strategies from roadside stands, to the Internet, to developing a marketing plan.
A practical guide for specialty food and start-up food processors published by the Massachusetts Department of Food and Agriculture.
A more comprehensive version of this manual is available in printed form. Contact Bonita Oehlke, Mass. Dept. of Food and Agriculture, at (617) 626-1753 or bonita.oehlke@state.ma.us for a free copy.
This guide to small-scale food processing enterprise development includes practical information on food safety, financing, marketing, and community support strategies.
110 pages. $8.50 plus $3 S&H, payable to PASA. Send payment and order to:
PASA
P.O. Box 419
Millheim, PA 16854
Phone: (814) 349-9856
Institute for Agriculture and Trade Policy
December 6 and 7, 1999 conference proceedings. Farmers, processors, retailers, and representatives of the governmental and nonprofit sectors discuss adding value through environmental marketing.
This electronic center was established under a grant awarded to Iowa State University, Kansas State University, and the University of California. The Center is intended to provide independent producers and processors with critical information to build successful value-added agricultural enterprises. The Center's goals include an electronic, web-based library with powerful search capabilities to make value-added market, economic, and business information and other resources available to producers; value-added business and economic analysis tools, including information on business principles and legal, financial, and logistical issues; research and analysis on economic issues facing producers involved in value-added business ventures; and links to electronically available information and resources on many different commodities. The Center is developing a list of specialists throughout the country who have specific value-added agriculture or business development skills. If you have specialists within your organization who could serve as a resource to producers in your state and other states, contact Mary Holz-Clause toll-free at 1-866-277-5567.
Ag Marketing Resource Center
1111 NSRIC
Iowa State University
Ames, IA 50011-3310
Phone: 1-866-277-5567
Fax: (515) 294-9496
E-mail: AgMRC@iastate.edu
The purpose of the American Cheese Society shall be: to uphold the highest standards of quality in the making of cheese and related fermented milk products; to uphold the traditions and preserve the history of American cheesemaking; to be an educational resource for American cheesemakers and the public through sharing knowledge and experience on cheesemaking as a hobby or as a commercial enterprise with special attention given to Specialty and Farmhouse cheeses made from all types of milk, including cow's, goat's, and sheep's milk; to encourage consumption through better education on the sensory pleasures of cheese and its healthful and nutritional values.
Barry King
FSA Group
304 West Liberty St.
Suite 201
Louisville, KY 40202
Phone: (502) 583-3783
Fax: (502) 589-3602
E-mail: ACS@hqtrs.com