Starting a Value-Added Food Business
In this guide, you will learn about: Processing raw fruits and vegetables into a finished product that you can sell and packaging your value-added products.
Authored by Simca Horwitz
Reviewed by Jennifer Hashley, NESFP Director and Brian Norder, Director of Vermont Food Venture Center
www.NNIFP.org
February 2008
For additional information regarding this document, please contact nesfp@tufts.edu. This document is available in electronic format or as a printed copy.
The latter may be obtained by contacting the NESFP at the above location. Production of this document was supported by the SARE Professional Development Grant ENE05-092, USDACSREES 2501 Program, and the USDA Risk Management Agency (RMA Partnership Agreement No. 06IE08310159) In accordance with Federal law and US Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age or disability.
To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten building, 1400 Independence Ave SW, Washington DC 20250-9410 or call 202. 720.5964. USDA is an equal opportunity employer.” SARE