Adding Value with Small Scale Fruit and Vegetable Processing Through Certified Kitchen Training Project

Many farm families are diversifying into non-traditional crops such as fruits and vegabab~es There is a growing awareness of the need to add value to these crops on the farm, prior to the point of sale. in order to maximize return on labor and investment. There is widespread confusion and misunderstanding related to the requirements for on-farm food processing facilities. Standards vary widely from state-to-state. Depending on the scale of the planned enterprise. the farm operator may np.ed only to meet the basic requirements for a small commercial kitchen. Community-wide or cooperative ventures may want to invest in so-called shared-use kitchens. or larger scale entrepreneurs may need (with governmental or other assistance) to consider investing in a larger scale incubator facility. Local. small scale processing facilities for value-added food products. including fruits. vegetables, and meats. have been high on the wish lists of many farmers and farm leaders. There is a pressing need for accurate, comprehensive information concerning the requirements. design. criteria. and building and operating costs for these facilities. This proposal outlines a training program that addresses these needs.