Value Added Processing for Entrepreneurs Seminar

Do you have a delectable food product that you’d like to manufacture for sale? Thinking of processing produce from your farm to sell through the winter season? Maybe frozen corn for the school district or grandma’s pickled garlic to sell at the farmers market? Wonder what it takes to develop your own commercial kitchen or looking for options to rent a facility?

The Community Agriculture Development Center (CADC) in Colville WA is pleased to announce Value Added Processing for Entrepreneurs, a seminar hosted by WSU Stevens County Extension. This seminar occurring April 17th from 1:00 – 5:00 PM will provide the information you need.

Event Details
When: Monday, April 17th, 1:00 – 5:00 PM
Where: WSU Stevens County Extension, 986 S. Main, Colville WA
Cost: Free, but space is limited so please call or email to register
Agenda: http://extension.wsu.edu/stevens/agriculture/
Contact: Nils Johnson, nils.johnson@wsu.edu, (509) 684-2588

This seminar will demystify what it takes to add value to fresh fruits and vegetables by processing them into pickles, jams, frozen chunks, etc. to sell. “The instructors we have lined up from WSU and the WSDA for this seminar are real experts” says Jim Noetzelman, President of the CADC. “It’s a great opportunity for anyone interested in processing food for sale to get their questions answered by friendly and approachable industry professionals with immense experience helping food entrepreneurs be successful.”

Come get the information needed to start (or further develop) a value added food product. Learn about the product development process, complying with food safety regulations, and hear about the processing facility recommendations resulting from the CADC Food Processing Facility Feasibility Study.

A value added product is any higher value product that has been produced using raw or lower value ingredients. Examples of value added food products include items such as strawberry-jalapeno jam, dilly beans, spiced ketchup, frozen cut melon, huckleberry ice cream, dried apple slices, curried lentil soup mix, frozen cherry pies and jarred pie filling, etc.  Any food product which has been processed before being sold is a value added product.

Value added processing in rural communities is viewed by many as an opportunity for farmers to capture a larger portion of dollars consumers spend on processed food items while making it more convenient for consumers to eat local.

(see Calendar Entry here)

Seminar Agenda

• • • • Value-Added Product Development Process Overview
      • Presentation (all of Girish’s & Claudia’s material): Value-added Food Products Concept to Commercialization

(1:00 – 2:00)
Instructor – Girish Ganjyal, WSU Extension
– Industry overview and how a typical food product business develops

• • • • Product Concept and Kitchen/Lab Scale Product Development

(2:00 – 2:30 PM)
Instructor – Girish Ganjyal, WSU Extension
– Information on the process of going from idea to successful product

• • • • Break with refreshments available

(2:30 – 2:45)

• • • • Safety and Safety Regulation
      • FDA & Food Safety Modernization Act Overview

(2:45 – 3:00 PM)
Instructor – Girish Ganjyal, WSU Extension
– What’s in a Food Safety Plan
– What a HACCP plan is and when you need one

• • • • Regulation Jurisdictions: Which Agency Covers Your Product
      • Presentation: Permit Requirements for Northeast Tri County Health District
      • Handout: Northeast Tri County Health District (NETCHD) Farmer’s Market Permit Information

(3:00 – 3:05 PM)
Instructor – Nils Johnson

• • • • Getting a WSDA Food Processors License
      • Handout: WSDA Application for Food Processing Plant License Filled Out Example
      • Handout: FDA document What You Need To Know About the FDA Regulation: Current Good Practice, Hazard Analysis, and Risk-Based Preventative Controls for Human Food (21 CFR Part 117: Guidance for Industry, Small Entity Compliance Guide
      • Handout: FDA Draft Guidance document Describing a Hazard that Needs Control in Documents Accompanying the Food, as Required by Four Rules Implementing the FDA Food Safety Modernization Act: Guidance for Industry
      • Handout: FDA Draft Guidance document Control of Listeria monocytogenes In Ready to Eat Foods

(3:05 – 3:45 PM)
Instructor – Claudia Coles, WSDA

– What your kitchen needs to be a licensed Processing Facility

– What goes into your WSDA Food Processing Application

• • • • Break with refreshments available (3:45 – 4:00 PM) 
      • Stevens County Proposed Facility (from the CADC Feasibility Study)
      • Presentation: CADC Specialty Crop Food Processing Feasibility Study

(4:00 – 4:30 PM)
Instructor – Nils Johnson, WSU Stevens County Extension
– Summary of CADC Food Processing Facility Feasibility Study Results

• • • • Questions & Answers

(4:30 – 5:00 PM)

Webinar Information

Please join this event from your computer, tablet or smartphone.
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You can also dial in using your phone.
United States: +1 (312) 757-3121

Access Code: 389-278-629

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This seminar is made possible by funding from a Specialty Crop Block grant through the Washington State Department of Agriculture.