University of Missouri Extension and the Missouri Agriculture, Food and Forestry Innovation Center offer a one-day workshop Saturday, Feb. 17, in St. Peters at the MU Extension Center in St. Charles County.
MU Extension specialists and small farmers who specialize in producing and selling value-added products will share their experiences and insights, says MU Extension horticulturist Justin Keay.
James Leek of Pat and Rachel’s Garden will tell of the Kansas City-area farm’s four-year journey in value-added vegetable production and sales. Pat and Rachel’s Garden began as part of a Sustainable Agriculture Research and Education project and has grown to include a licensed on-site kitchen. Pat and Rachel’s sells USDA-certified frozen and freeze-dried vegetables, vegetable soup mixes and salad dressings.
Mallory Rahe and Manita Ale will share practices for marketing, planning and cost evaluation. Rahe is agricultural business and policy education director for MU Extension and Ale is a specialist in agricultural business.
Keay and extension horticulturist Debi Kelly will provide an overview of regulatory considerations and rules for value-added production. They will discuss Missouri cottage food laws and guidelines for retail and manufacturing sales.
Keay says another highlight of the event will be a producer panel with Leek, Brandt Schisler of Hickory Ridge Orchard and Rachel Burns of Bold Spoon Creamery.
Hickory Ridge Orchard, of Mexico, Mo., offers fall activities, a petting zoo and a corn maze. It also sells apples, cider, baked and canned goods, pumpkins, mums and Christmas trees.
The family-owned Bold Spoon Creamery, of Park Hills, offers small-batch ice cream in specialty flavors such as fig jam and creme brulee. The creamery is a certified Minority Business Enterprise and Women Business Enterprise company.
Attendees will learn about the process of renting space and working in a shared licensed kitchen from Karen Beckman of Two Men and a Garden.
There also will be a networking session where attendees can connect with presenters and other local food producers and learn from their experiences in small groups.
Attendees will have an opportunity to connect to agency and resource partners that support small farmers and food businesses.
Source : missouri.edu