Geared towards small-scale producers of preserves, sauces, dressings and vinegars, snacks, baked goods, and other value-added products
||| FROM KATE MIKULAK for WSU EXTENSION |||
This workshop will provide the region’s current or interested small-scale prepared food producers with up-to-date information and technical knowledge of the food product development process for the specialty food industry and how to bring such products to market. Targeted towards start-up entrepreneurs and food product developers.
Participants will be guided through the various steps from concept development to the market, with an emphasis on factors to consider for scaling up the product from the kitchen to commercial production. Speaker(s) will provide examples to illustrate the steps and end goal.
Topics to be covered
- Value-added product development process overview
- Concept development
- Kitchen/Lab-scale product development
- Scale-up issues in product development
- Food safety regulations
- Business planning and marketing
- Food business license in WA state
Lead Presenter:
Dr. Girish Ganjyal, WSU Extension Food Processing Specialist
When: December 8 & 9, 2021 8 a.m. – 5 p.m.
Each day will focus on a different category of food products. You can attend one day or both days. Register today to let us know what food products you want to develop! Once we hear from registrants, we will announce the focus of each class closer to the event dates, so you will be able to plan accordingly.
Fee: $10 per day
Where: Brickworks, 150 Nichols St. Friday Harbor, WA
(May go to online learning depending on current conditions)
SAVE THE DATE! Early 2022
Trainings for the next step of value-added production, FSPCA FSMA Preventative Controls for Human Foods. More info on our website.
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