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Processing raw crops into retail-ready products can boost farmers’ profit margins, diversify income streams, and improve financial resiliency especially for small to mid-sized farms. Value-added products, as they’re officially termed, include dried herbs, teas, soaps, essential oils, sauces, syrups, and much more!
To protect both consumers and farmers, the FDA has rules on how and where value-added items can be produced. Navigating these requirements can seem daunting at first, but it’s very doable once you have the information!
Join us at Slow Farm on October 7th for an introduction to on-farm value-added production, starting with a quick tour of Slow Farm’s new value-added workspace. Farmer Rachel Herrick will share her experience of retrofitting their 1933 tobacco barn to meet code, as well as applying for the UMO AgPrime grant that helped fund the project. This will be followed with a talk by food safety specialists Lynette Johnston and Kate Nicholas from NCSU, who will shed light on safety standards, good manufacturing practices, inspections, and staying in compliance.
Getting into value added products doesn’t have to be scary. We’ll make sure you leave knowing the who, what, when, and why of value added processing!
Following the workshop, Slow Farm will be hosting an open house and reception to show the community the new space and sharing plans for value added farm products that fit their regenerative farming goals. Workshop attendees are encouraged to stay and enjoy!