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  • From: "Cherry Tree Farms" <ctfarms AT helicon.net>
  • To: "Market Farming" <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] other products at market
  • Date: Mon, 28 Mar 2005 16:00:05 -0500

Would you have contact information for your insurance carrier?

Thanks,
Doyle
Cherry Tree Farms



----- Original Message -----
From: "Robert Farr - The Chile Man" <rbfarr AT erols.com>
To: "Market Farming" <market-farming AT lists.ibiblio.org>
Sent: Monday, March 28, 2005 7:50 AM
Subject: Re: [Market-farming] other products at market


> We operate a commercial kitchen - inspected by the Virginia Dept. of
> Agriculture & Consumer Services (VDACS) and the FDA. This has helped us
> create a profitable, value-added farm - the Chile Man
> (http://www.thechileman.com).
>
> You should check out the FDA's Center for Food Safety and Nutrition web
> site - http://www.cfsan.fda.gov. That will tell you everything you need
> to know!
>
> Inspection, however, differs by state. You may be inspected by your ag.
dept., or by your local health dept. (usually more restrictive - which is
strange, isn't it??? Seems to me, there should be national standards for an
inspection program).
>
> VDACS does address some things that the FDA does not address, including
the requirement to have a separate space for your "commercial" kitchen,
separate utensils, separate sinks, etc.
>
> BTW, because we make acidified foods - that is, foods to which an
acidulant (vinegar, lime, lemon., etc.) is added to lower the natural pH of
a food (the Chile Man makes sauces and salsas)- we are licensed by the USDA
through their Better Process
> Control School program (sponsored by the USDA but taught by professors of
food science at land-grant universities). Cost, including room and board,
is appx. $1,000 for a four day class. If you make acidified foods, the
course is a requirement. Don't start selling these sorts of products
without taking this class, as the products produced will be illegal, and you
will face all sorts of penalties - including severe liability if someone
gets sick from eating your products.
>
> You also will need a good liability insurance policy. Don't sell
processed foods without this - you might lose your farm if someone
sues...Cost is appx. $400/year.
>
> BTW, VA is becoming increasingly restrictive regarding its food policies.
For ex., last month VA become one of 26 states who no longer will allow the
sale of raw milk cheeses without a large investment in equipment (Joel
Salatin figures this at $50,000). State governments across the nation are
trying to deny small farmers the rights to sell to the public, in favor of
> supporting policies designed to benefit large corporations. Our food
supply, as you know, is suffering dramatically because of this - and we are
increasingly being fed unadulterated, processed, non-nutritious junk!!!
>
> We all should continue to fight this the best way we know how - by
creating profitable farm businesses.
>
> Onwards!
>
>
> Jim & Mary Conner wrote:
>
> > Hi All,
> >
> > I don't post a lot, but love the list and all the pointers. Recently
> > my hubby and I have been talking about a commercial kitchen and I was
> > wondering if any of you make other products from what you grow, etc to
> > sell at market such as breads, jams and such. Do any of you feel that
> > this has added to your products and market? I am just trying to see
> > if it would be worth it to go ahead with a kitchen or not. Any
> > pointers would be great...
> >
> > Thank you all,
> > Mary C
> > Northern Indiana
> >
> > _______________________________________________
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> > Market-farming AT lists.ibiblio.org
> > http://lists.ibiblio.org/mailman/listinfo/market-farming
> >
> > Get the list FAQ at: http://www.marketfarming.net/mflistfaq.htm
> >
> >
>
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