Product Development for Value Added Prepared Foods Geared to small scale producers of preserves, sauces, dressings and vinegars, snacks, baked goods and other value-added products DATE: Monday, Oct. 27, 2014 TIME: 9:00am to 4:00pm LOCATION: TBA – Olympia area (Thurston Co.) FEE: $95, general admission (pre-registration is required) Lunch, beverages and course packet included. INSTRUCTORS: Fred Berman, Project Manager, NABC Girish Ganjyal, Food Processing Specialist, WSU This workshop will provide the region’s 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 to start-up entrepreneurs and food product developers. Students will be walked through the various steps from concept development to the market. There will be an emphasis on the factors to be considered for scaling up the product from the kitchen to commercial production. Numerous examples will be provided to illustrate the steps and end goal. Along with the aspects of product development, the course will cover product cost calculations, with real-world business examples. Register online at the NABC website: [email protected] (see Transitioning to Value Added Products Courses under Classes & Workshops) or contact the NABC office: 360-336-3727 This program is funded in part by the U.S. Department of Agriculture, the Washington State Department of Agriculture, and the Washington State Department of Commerce. one at the NABC website (see Transitioning to Value Added Products Courses under Classes & Workshops) or contact the NABC office: 360-336-3727 | Fred Berman - Project Manager [email protected] Northwest Agriculture Business Center 419 South 1st St., Suite 200 PO Box 2924 Mount Vernon, WA 98273 360-336-3727 phone | 360-336-3751 fax Home office: 360.647.2473
Posted on: Thu, 02 Oct 2014 22:44:35 +0000
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