Fall 2021 Cultivating Success: Whole Farm Planning Course
¡Curso traducido al Español! This course will be offered with Spanish language interpretation and facilitation.
We’ll cover a broad overview of production and marketing options for today’s small farm! Whether you are just exploring the opportunities available or already have an existing operation, you’ll learn what it takes to create, sustain, and grow a viable small farm.
- Class begins September 21st running through December 7th, 2021.
- Scholarships are available for Military Veterans. Limited scholarships available for anyone for which the course fee is a barrier.
Value-Added Food Product Development Series
Introduction to Value-Added Food Development
When: December 8 & 9, 2021 8am-5pm
Each day will focus on a different category of food products. You can attend one or both days.
Where: Brickworks, 150 Nichols St. Friday Harbor, WA
(May go to online learning depending on current conditions)
Geared towards small scale producers of preserves, sauces, dressings and vinegars, snacks, baked goods, and other value-added products.
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.
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.
Lead Presenter: Dr. Girish Ganjyal, WSU Extension Food Processing Specialist (https://foodprocessing.wsu.edu/contact/)
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
Please contact Kate Mikulak, WSU SJC Ag Program Coordinator, firstname.lastname@example.org or 360-370-7664, regarding registration or content questions.
FSPCA FSMA Preventive Controls for Human Foods: Parts 1 & 2
SAVE THE DATE: Trainings for the next step of value-added production, FSPCA (Food Safety Preventative Controls Alliance) FSMA (Food Safety Modernization Act) Preventive Controls for Human Foods will be offered in Early 2022.
Part 1 is done online, at your own pace. You will want to give yourself at least 4 weeks to complete it, and completion is mandatory to take Part 2. Part 2 will be held in person, in Friday Harbor, Spring 2022.
By successfully completing this course, you will meet the requirements as a FSPCA Preventive Controls Qualified Person who can manage a food safety preventive controls program in accordance with the Hazard Analysis and Preventive Controls Rule of the US Food and Drug Administration.
General Information about these trainings can be found here: FSPCA FSMA Preventive Controls for Human Foods: Parts 1 & 2
Read the latest Preventive Controls for Human Food: An Overview – Extension Informational PDF Document.