Browsing by Subject "value-added"

Now showing 1 - 3 of 3
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    Commercial Kitchen Guide
    (St. Paul, MN: Minnesota Institute for Sustainable Agriculture, 2014-09-01) Korslund, Karen; Schweser, Greg; Grewell, Rachel
    Community commercial kitchens available for rent to members of the public can be used as incubation facilities for beginning food entrepreneurs like caterers, product manufacturers, or food truck operators. They may also be a means for local farmers to add value to raw product in order to expand their marketing potential. Community commercial kitchens are different from other community kitchens in that they are approved for use by licensed food businesses, and may be used to create products for sale in wholesale or retail markets. This guide is intended to provide information on policies and regulations for those looking to open or operate in a community commercial kitchen.
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    A Guide to Regulations for Local Food Entrepreneurs
    (St. Paul, MN: Minnesota Institute for Sustainable Agriculture, 2015) O'Hara, Megan
    Rapid growth in numbers and kinds of farmers’ markets have served as incubators of many new food enterprises and spurred some farmers to enter into value-added products or light processing activities. The growth of many small food enterprises has created challenges for local and state regulators to enforce existing food code and statutory requirements, many of which were written and developed in a different era. This Report starts with an overview of the federal, state and local regulatory framework that deals with food, followed by the focus areas of entrepreneurial activities: farmers’ markets, mobile food units and commercial kitchens.
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    How to build a solar dehydrator
    (2023-01) Hoidal, Natalie; Rohwer, Charlie; Coy, Scott; Klebba, Torin; Miller, Lindsey
    Dehydrating produce provides growers with an opportunity to utilize extra produce, and to extend the growing season with value-added products. We chose to explore solar dehydrators because many fresh market vegetable farmers have plots in rural areas that are not connected to electricity. While not as fast as an electric dehydrator, this solar dehydrator was able to bring jalepeño peppers to a stable dry weight in 3-4 days during the summer months if peppers were cut in half to allow moisture to evaporate.