Small Scale Food Processing Workshop




Event Details

Date

January 27 - January 28, 2021

Time

8:30am - 12pm

Location

Zoom

Host

CCE Monroe County
monroe.cce.cornell.edu/events/2021/01/27/sm

Jarmila Haseler



Strict safety rules and the necessity for high product quality give the food industry a unique character. From licensing and certification to recipe testing, from shelf life and packaging to promotions and selling, the requirements are complex and can be overwhelming. But with a clear understanding of the key steps and a good plan, a small scale food processing business can be a profitable enterprise.

Join us for two mornings for learning and guidance on how to start and grow your food business. Both current and potential food entrepreneurs are encouraged to attend!

The cost is $35 dollars for each day, or $60 for both sessions. Go here to register.

Day 1 - Food Processing Fundamentals 

8:30 AM - Welcome & Introduction

8:35 AM - 9:30 AM Part I - Recipe Approval: Making Sure your Food Product is Safe
Many food products require review and approval by a food safety expert. The Cornell Food Venture Center provides comprehensive assistance to beginning and established food entrepreneurs. Presenter: Shannon Prozeller, Cornell University Food Venture Center.

9:30 AM - 10:15 AM Part II - Recipe Approval: Making Sure your Food Product is Safe
The Food Venture Center offer assistance with product and process safety evaluations such as scheduled process, regulatory compliance, food processing development and shelf-life evaluation. Presenter: Bruno Xavier, Cornell University Food Venture Center.

10:15 AM - 11:15 AM Get Permission: Regulations and Licensing

Can you make your product in your home kitchen? How do you get permission to sell your packaged food product at retail locations, or sell at 'ready to eat' food at venues such as farmers' markets? Get these and other questions answered. Presenter: John M Luker, Assistant Director, Division of Food Safety & Inspection, New York State Department of Agriculture & Markets.

11:15 AM - 11:45 AM Story from the Field

Any time is a good time for coffee time! Presenter Kathy Turiano, Joe Bean Roasters, will share her journey developing a small-scale processing business from  its inception to the recent days of pandemic-caused changes. 'Nimble' is the name of the game in order to stay afloat and be successful.  

11:45 AM - 12:00 PM Taste NY

Learn how to get your product into Taste NY stores and how Taste NY can help with marketing and promotion. Presenter: Jessica Ziehm, Ag Marketing Educator, CCE Washington County.

Day 2 - Small Business Management Basics

8:30 AM - Welcome & Introduction

8:35 AM - 9:25 AM Key Financial & Marketing Strategies

Create an enterprise budget, know your cost of production, develop pricing and promotions strategies, bring your product to the right markets, and more! Presenter: Bree Bacon Woodbridge, Business Advisor, Small Business Development Center Niagara County

9:25 AM - 10:15 AM The Value of a Good Business Plan

A food recipe tells us what the ingredients are and how to put them together for a successful outcome. A business plan is a recipe for your business that defines what "success" is and how you're going to get there. We'll discuss the ingredients of a business plan, how to put them together, and the multiple uses for this "product".  Presenter: Patty Love, Certified Professional Business Coach, Certified Permaculture Designer, with a Business Administration Degree.

10:15 AM - 11:10 AM Bringing a Product to Market    

How do you get your product on the store shelves? When entering a retail market factors such as packaging to help your product stand out, pricing to allow room for discounts and a distribution plan for consistency and communication with a retailer are critical. Presenter: Andrew Frackenpohl, General Manager, Lori's Natural Foods Center.

11:10 AM - 12:00 PM Where and How to Find Grants

Grants exist! That is the good news. Knowing how to approach a grant and successfully write a grant proposal is the story that will be shared in this session. Learn what grants are and what they're not. Gain an understanding of the elements of a proposal, resources and best practices. Presenter: Gina Marie Mangiamele, Certified Business Advisor, SUNY Brockport Small Business Development Center.

Go here to register.




Dairy

Dairy

Livestock

Livestock

Forages

Forages

Grains

Grains

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