UMaine Extension Offers Sessions to Turn Favorite Recipes Into Business Realities
Contacts: Beth Calder (207) 581-2791; Aimee Dolloff, (207) 581-3777
MACHIAS – Your friends and family rave about your homemade chowder, blueberry jam, fudge, or other special food product. They say you should sell it and make a fortune. Are they right? Where do you start?
To answer these questions and more, University of Maine Cooperative Extension is offering a workshop series at the University of Maine Machias. From Recipe to Market: Ca$hing in on Value-Added Opportunities will provide an overview of what is involved in taking a specialty food product to market.
Participants will learn about licensing, how to prepare and package their food product safely, to access potential profits, and discover some of the resources available to support them in business development.
Participants must have a specific food product or recipe in mind and are expected to attend all sessions. This program is for individuals currently operating a value-added business or those seriously considering one.
Applications must be returned to the Washington County Cooperative Extension office by Thursday, Oct. 15 to reserve a space.
This program is available free ofcharge thanks to the generous support of Maine Coast Heritage Trust.
Dr. Louis V. Bassano, Extension Educator & Professor, UMaine Extension
Dr. Beth Calder, ExtensionFood Science Specialist, Assistant Prof., Dept. of Food Science & Human Nutrition, University of Maine
Dr. James C. McConnon, Extension Business and Economics Specialist, Professor, School of Economics, UMaine
Workshop titles and times are as follows:
· Thursday, Oct. 29, 6-8 p.m.
Are You an Entrepreneur and What is Involved?
Calder and Bassano will explore issues involved in being a food entrepreneur.
· Thursday, Nov. 5, 6-9 p.m.
Developing Your Product and Process
Calder will review regulatory agencies, grading, packaging and labeling.
· Thursday, Nov. 12, 6-9 p.m.
McConnon and Bassano will give an overview of market research, business structure, insurance, pricing, promotion and sales options.
· Thursday, Nov. 19, 6-9 p.m.
A panel discussion featuring an insurance agency, banker, attorney and food business entrepreneur will give advice and answer questions.
· Thursday, Dec. 3
Individual Business Counseling
Participants can make an appointment with presenters to get input on their written business plan, ask questions and seek advice about next steps.
· Pilot Plant Tours will be arranged and are optional. Participants will meet Pilot PlantDirector Connie Young Johnson at the University of Maine Department of Food Science and Human Nutrition. They will see the equipment and resources available to assist with food product development research.