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market-farming - Re: Value added

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Subject: Market Farming

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  • From: Robert Farr <rbfarr AT erols.com>
  • To: market farming <market-farming AT franklin.oit.unc.edu>
  • Subject: Re: Value added
  • Date: Mon, 08 Jan 2001 09:33:05 -0500


Beth and All:

A "commercial kitchen" is easy. Just work with your state dept. of Food
Safety. Fortunately, I bought a place with two kitchens, so it was easy
to get started. But I have a friend in VA (where I am, too) who only
has one kitchen (though his 40-gal. cooker is in a converted garage, his
only source of water and clean-up is in the family kitchen).

I just had to do a couple things - separate utensils, a separate fridge,
design a process flow, tell them how I sterilized things.

Jams and jellies are not regulated under the Federal Code of Food
Regulations (CFR). You do need to have a certified kitchen, but don't
need to take a class. We had to take an acidfied foods course, costing
nearly $1,000. Relishes are another thing; talk to your state land
grant univ., as they should have a Food Safety dept. and can guide you
through certification.

I haven't make any money speaking, so can't help you there! I continue
to offer it as an option, but no one has taken me up on it. I spoke
most recently (for free) at the Va. Garlic Festival, and so upset the
fellow running the stage by talking about the evils of agri-business and
the positives of organics, that I was uninvited for the next day's
talk! Proof, I believe, that the message is strong. I talked to lots
of folks afterwards who heartily agreed with the message. What an honor
to be asked not to appear! And I made more sales at my booth, too -
wasn't gone for 30 mins. Ah.

Let me know if you have more questions on the kitchen -

--
Robert Farr
(540) 668-7160
Check out http://www.chileman.com
for ALL Natural Cooking & Grilling Sauces!






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