Producers from across the state are learning how to increase and extend their profits from vegetable and fruit harvests through programs offered by the West Virginia University Extension Service.
But, the trend isn’t just a flash in the pan, explains WVU Extension Service Food Safety and Preservation Specialist Litha Sivanandan.
“We are able to offer two hands-on workshops that are beneficial to small scale producers,” Sivanandan said. “We don’t just help them produce these items safely — it’s a total, comprehensive approach that includes marketing and business planning advice so that it becomes a true source of profitability and viability.”
The Food for Profit program caters to farmers and home cooks who want to find a recipe for success by using their bounty to create, market and sell artisanal and value-added food items. Participants explore all aspects of starting a small food business, including planning, licensure, financing, food safety, packaging and marketing.
Food for Profit started as an award-winning program of Penn State University’s Cooperative Extension and comes to West Virginia through a grant focused on advancing sustainable agriculture.
The next Food for Profit workshops take place on Wednesday (March 25) in Fairlea, and Thursday (March 26) in Berkeley Springs.
Producers who want to market their fruits through the off-season should also consider fruit drying workshops. Taught by experienced food-processing and marketing experts, the class covers all aspects of the process, ingredients, safety concerns, storage and marketing.
Sivanandan also noted that the fruit drying workshop is beneficial for those wanting to dry fruits for home use.
The next opportunity to participate in the fruit drying workshop will be Tuesday (March 24) in Barboursville.
For information on these classes, contact your local office of the WVU Extension Service or visit fh.ext.wvu.edu/events.
-WVU-
zl/03/23/15
CONTACT: Cassie Thomas, WVU Extension Service
304.293.8735, Cassie.Thomas@mail.wvu.edu
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