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.




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Dairy

Dairy

Livestock

Livestock

Forages

Forages

Grains

Grains

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Announcements

Cash Rent and Custom Harvest Survey

To date, there is limited information available about rental rates and fees for crop harvesting.  Farms can use this valuable information for their farm business planning to help improve decision making and profitability. 

The data that is collected, and the subsequent reports/findings/resources will be helpful for all of us to answer that call of "What's the average rental rate in my area?" and "How much do people charge to combine oats?"



Farmers Can Join MeatSuite For Free!

MeatSuite.com is a free resource provided by Cornell University where NY meat farmers can create a farm profile and list their bulk (wholes, halves, quarters) and bundled (i.e. Grilling Bundle) meat products.

Why should farmers join?

1. It's free and easy!
2. Connect with more local customers. In the past year the MeatSuite.com farm directory had 8,300 visits from New York consumers. Farm profiles get as many as 25 views per month from potential local customers. We also spotlight MeatSuite farms on social media and bring attention and purchases to farms through highlights and giveaways.

How do I join?

Farmers can visit https://www.meatsuite.com/farmers/ to create a free farm profile. You must list at least one product for your farm's profile to go live. You'll also have access to Cornell's free Meat Price Calculator, a helpful tool for pricing your meat to make a profit.

While you're on MeatSuite, check out the "Creating Consumer-Friendly Bulk Meats" publication on the log-in page. It has tips on how to create bulk meat products that are easier for first-time buyers to say "yes" to.

If you have any questions as you create your farm profile or products, we're here to help! Please email Matt LeRoux at mnl28@cornell.edu.


Sign Up for Our Weekly E-Newsletter

We send out a bi-weekly e-newsletter that has announcements, upcoming programs, and opportunities for you!  Registration is quick, easy, and free.  Click here to sign up today!

Spotted Lanternfly

Lycorma delicatula, or Spotted Lanternfly (SLF), is an invasive plant hopper from Asia and is an agricultural pest. In the United States, it was first found in Pennsylvania in 2014. Spotted Lanternfly has been found in New York State on Staten Island, all New York City boroughs, Long Island, Port Jervis, Sloatsburg, Orangeburg, Ithaca, Binghamton, Middletown, Newburgh, Highland, and the Buffalo area. SLF threatens the agriculture and forestry industries, and is also a nuisance pest. The nymphs and adults feed on over 70 different plants, but is especially detrimental to grapes, a black walnut, hops, maple trees and apples. New York State Ag and Markets supported CCE efforts to help bring awareness to communities and we developed this Public Service Announcement and would appreciate you sharing it with your member lists. 



CCE Livestock Program Work Team

See the Livestock Program Work Team website for news, upcoming programs, and NYS Slaughterhouse Map.