Process and Sell your Farm Raised Products for PROFIT in CT
CONNECTICUT FARM BUREAU SPONSORS SEMINAR ON HOW TO PROCESS AND SELL FARM RAISED PRODUCTS FOR PROFIT
Farmers looking to sell their produce, meats, poultry and dairy products to consumers can learn all about the state and federal laws during a day-long seminar sponsored by the Connecticut Farm Bureau Association in cooperation with USDA Risk Management Agency and UCONN Cooperative Extension.
Registration is $50 for Farm Bureau Members and $60 for non-members and includes lunch and materials. ($75 and $90 after March 27.)
Topics covered during the conference will be state and federal laws pertaining to farm food processing, food labeling, water testing, training, permitting and certification requirements, hygiene requirements, how to work with local health departments, state and federal agencies, and more.
These topics and more will be covered in this comprehensive one-day program on what every producer needs to know to process and sell farm-raised produce.
Exley Science Center
Wesleyan University
265 Church Street Middletown, CT
Program - Saturday, March 31, 2012
8:00 - 8:30AM - Registration
8:30 AM - 8:40AM - Welcome
Don Tuller, Tulmeadow Farm, President, CFBA Board of Directors
8:40AM - 9:15AM - Is Your 2011 Risk Management Plan adequate for 2012?
Joseph Bonelli, Associate Extension Educator, UCONN
9:15AM - 9:30AM - Greetings from Department of Agriculture Steven Reviczky, Commissioner, Connecticut Department of Agriculture
9:30AM - 9:40AM - Greetings from Department of Public Health Dr. Jewel Mullen, Commissioner, Connecticut Department of Public Health
9:40AM - 10:10AM - Department of Public Health's Role in Food Processing Tracey Weeks, Food Protection Program Coordinator
10:10AM - 10:25AM - Break
10:25AM - 10:55AM - Department of Consumer Protection's Role in Food Processing
Frank Greene, Division Director, Food and Standards
10:55AM - 11:25AM - Department of Agriculture's Role in Food Processing
Wayne Kasacek, Assistant Director, Bureau of Inspection and Regulation
11:25AM -12:15PM - Working Together: Roundtable Discussion
Tracey Weeks, Frank Greene and Wayne Kasacek
12:15PM - 1:15PM - Box Lunch--Included with your Registration Fee
Optional Lunchtime Breakout Session:
Processing and Selling Farm-Raised Cider
The ins and outs of making cider. This program will review the differing regulations that effect processing raw vs. pasteurized cider.
Frank Greene, Division Director, Food and Standards, DCP and Tom and Sharon Muska, Applebrook Farm
1:15PM - 2:15PM - Breakout Session #1
1. Processing Acidified Foods in Your Home Kitchen
Is your salsa tasty enough to sell? This session will review the processing of acidified foods, pickles, jams, jelly and other similar foods in a non-commercial, residential kitchen. This session will review the state requirements including water and product testing, restrictions on use of kitchen and training requirements.
Frank Greene, Division Director, Food and Standards,DCP and Anita Kopchinski, Hidden Brook Gardens, LLC
2. Selling Farm Raised Produce to Restaurants
The needs of restaurants are unique. What is the best way to approach a restaurant? Why kinds of products are local chefs looking for? This program will also cover efficient systems for ordering and delivery, and how to join the Connecticut Department of Agriculture's Farm-to-Chef program.
Linda Piotrowicz, Marketing Bureau, DOA and Christine Applewhite, Environmental Sanitarian II, DPH
3. Processing and Selling Farm Raised Dairy Products
The unique challenges of processing dairy products including yoghurt and cheeses, This program will cover USDA, FDA and labeling requirements.
Becky Clark, Bushy Hill Orchards
Wayne Kasacek, Assistant Director, Bureau of Inspection and Regulation, DOA
4. Processing and Selling Farm Raised Meat in Connecticut
What are the mistakes to avoid when considering meat processing? The logistics of finding a slaughterhouse, storage, distribution and sales will be reviewed.
Joyce Meader, UCONN Cooperative Extension and Herb Holden Jr., Broad Brook Beef
5. Grant Money for Value Added Products
Information on federal monies available to farmers who are considering value added products or who would like to expand their processing capacity. David Brown, Area Loan Specialist, USDA Rural Development
2:15PM - 2:30PM - Break
2:30PM - 3:30PM - Breakout Session #2
1. Commercial Kitchens
Ready to expand your processing capacity? This session will help you determine what you need to expand your operation beyond your home kitchen. Hints on setting up a commercial kitchen to meet state regulatory standards.
Frank Greene, Division Director, Food and Standards, DCP and Kathy Dunai, Cupola Hollow Farms
2. Retail Sales of Farm Raised Products: Farm Stands and Farmers Markets
State and local health districts oversee a number of aspects of farm stands and farmers' markets. This program will review required standards and permits to meet state and local requirements.
Tracey Weeks, DPH and Don Tuller, Tulmeadow Farms
3. Safe Fruits and Vegetables, the Food Safety Modernization Act and GAP: Making Sense of it All
This program will inform you about food safety concerns as they relate to produce, update you on the Food Safety Modernization Act and how it will affect produce growers, and help growers to understand the importance of adopting Good Agricultural Practices whether you need to pursue GAP certification or you simply want to be proactive and reduce food safety risks for your customers.
Diane Hirsch and Candace Bartholomew- UCONN Cooperative Extension
4. Processing and Selling Farm Raised Poultry and Eggs: How to Become Sate Licensed
If you are considering poultry slaughter, this session will provide you with advice on regulations, inspections and guidelines necessary for processing and selling chicken. Thinking about selling eggs? This program will review state inspection requirements and procedures for selling eggs.
Wayne Kasacek, Assistant Director, Bureau of Inspection and Regulation, DOA and Bruce Gresczyk, Jr., Gresczyk Farms
5. Sales Tax and Processed Foods What is taxable and what isn't?
If you are selling retail, this session will explain the tax rules and guidelines for processed food.
Melvin Jones, Lead Consumer Information Representative Department of Revenue Services, State of Connecticut
Since 1919, The Connecticut Farm Bureau Association has provided a strong, clear voice in state agricultural issues. As a non-governmental, voluntary organization of farm families, the Connecticut Farm Bureau is united to find solutions for concerns facing production agriculture in our counties, state and nation. Volunteer leaders and staff work closely with state and federal regulatory agencies and elected officials on issues ranging from economic viability, property rights, taxation, land use planning to labor laws and farmland preservation.
“As consumers demand more access to locally produced foods, it has become important to ensure that our farmers know how to bring their products to market. This is also an excellent opportunity for new farmers or those interested in food distribution to learn the rules,” says Henry Talmage, executive director of the Connecticut Farm Bureau Association. "This is our third annual statewide conference and their popularity continues to grow."
For more information CONTACT: Chris Watts | (860) 838-1808 | chris@pmarketingllc.com.
