Join us for this one-of-a-kind event to help your farm or food business find success and profits in value-added production.

Value-added production has the potential to increase revenue for small farmers and small-scale food producers, by processing raw fruit and vegetables into ready-to-eat, ready-to-cook, frozen and shelf-stable products. Successful and profitable value-added production requires an understanding of food code regulations, marketing strategies, a product's value proposition to the customer, business planning, evaluating cost of production and learning from other producers already actively producing value-added products. This event will provide both educational and networking opportunities, we hope you can join us and pass along info about this workshop to others whom it would benefit.

Class sessions include:

• A Farmer's 4 Year Journey in Value-Added Production - James Leek of Pat and Rachel’s Garden
• Improving Business Practices: Marketing, Business Planning, and Evaluating Cost of Production
• Regulations for Value-added Production - Cottage, Retail and Manufactured Foods Regulations
• Value-added Producer Panel - Farmers and Food Producer's Experiences with Value-Added Production:
  •  James Leek - Pat & Rachel's Garden 
  • Brandt Schisler - Hickory Ridge Orchard
  • Rachel Burns - Bold Spoon Creamery
• Producing Products in a Shared Licensed Commercial Kitchen
• Round Table Networking Session with Farmer Presenters and Resource Partners

Enjoy snacks and lunch from local producers and food businesses. Organizations serving value-added producers will be present to share resources and answer your questions.

This event is hosted, supported. and organized by the Missouri Agriculture, Food and Forestry Innovation Center and MU Extension.

Registration deadline is 5:00 p.m. on 2/14/24.

Cost: $25

Contact: Justin Keay, justin.keay@missouri.edu, 573-324-5464

Partners:
Missouri Agriculture, Food and Forestry Innovation Center