This workshop is geared to small scale producers of preserves, sauces, dressings and vinegars, snacks, baked goods and other value-added products. Participants will be guided through the various steps from concept development to being ready for the market, with an emphasis on factors to consider for scaling up the product from the kitchen to commercial production. In addition to the aspects of product development, the course will cover product cost calculations with real-world business examples.
March 5, 2018 Register at: VALUE-ADDED FOOD PRODUCTS
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Earlier Event: March 3
Watering Wisely: Tips on Managing Water to Reduce Water Use and Runoff
Later Event: March 7
Growing Groceries: Seed Starting and Raising Transplants
