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  • From: jjvaughn AT juno.com
  • To: market-farming AT lists.ibiblio.org
  • Subject: Re: [Market-farming] Question re: value-added
  • Date: Mon, 9 Dec 2002 18:00:29 -0600

We rented a certified kitchen that was inspected by our state's
department of agriculture for 75.00 per day to make jams, jellies and
sauces in. It belonged to a strawberry farmer that really only used it
steadily during the berry season. Your department of agriculture can
give you a bunch of information to help you with labeling your product
etc. Some, well... OK MOST of the other vendors at our farmers' market
do not make their products in a certified kitchen, but I always felt
better about doing things the right way just in case the health
department ever popped in one market day, and also for the safety of the
consumer. However, I have never participated in a market where there was
ever a problem with home-made goods or an inspection of value added goods
to see if they were processed in a certified kitchen.

Julie

Jim and Julie Vaughn
Rocky Glade Farm
Eagleville, TN
615-274-3496
jjvaughn AT juno.com




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