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  • From: Joan Vibert <joan AT windwalker-farm.com>
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: [Market-farming] Value Added Resources Conference Jan. 15, 2004
  • Date: Fri, 19 Dec 2003 07:57:02 -0600

I thought I would pass this in for anyone who may be in the area ­ even if
you aren¹t in Kansas the general information will be valuable.



Come and Explore!
The Many Resources Available to
Kansas Entrepreneurs Interested in Value Added Food Processing
January 15, 2004
Call Hall, Room 205
Kansas State University
Manhattan, KS 66052


This meeting is for entrepreneurs, and those working with producers
interested in value added processing. It is directed to those who have an
idea for
value added products and for those already in production of a value added
product.

Representatives from these, and other resource organizations will be
in
attendance to assist producers

· Kansas State University
· Kansas Dept. of Commerce
· Kansas Center for Sustainable
Agriculture & Alternative Crops
· Kansas Rural Center
· Kansas Dept. of Agriculture
· Kansas Dept. of Health & Environment
Each participant will receive a large amount of information on value
added food processing, as well as a copy of the Reference Guide for Food
Processors.

9:30 Registration

10:00 General Session
Welcome
Value Added Foods
Dr. Fadi Aramouni, Foods Systems Specialist, K-State Research and
Extension
Patty Clark, Director of Agricultural Development, Kansas Department
of Commerce

Noon Catered Lunch

1:00 - 3:00 Lab Tours, Sharing and Discussion


(Please mark on registration form which lab you are interested in visiting
on your registration form. At least 6 participants are needed for each
tour)

Laboratory
Tours
Sharing and Discussion Groups

Value Added Foods Lab includes facilities, equipment, and instruments for
food product development, packaging, and physical, chemical and
microbiological analyses
of foods.

Meat Science Lab provides consulting and technical services in the areas of
meat and poultry product and process development; product evaluation and
testing;
sourcing materials, equipment and services, nutrition facts label
development, and food safety
assistance.

Extrusion Lab researches, manufactures, and commercially tests food, feed
and industrial products. Typical product applications include the
production of snacks,
ready-to-eat breakfast cereals, and pet foods. Since this lab is in the
milling science
department, this tour would also be of interest to anyone interested in
processing of grains.

Thermal Processing Lab educates food processors, evaluates larger-scale food
formulations, and provides firsthand experience with typical processing
equipment. This lab offers processors an opportunity to develop new
products, test canning
processes, scale up operations, and run test market batches.

Dairy Processing Lab is equipped to make a variety of dairy and beverage
products, including fluid milk, frozen desserts, cheeses and butter.

Registration
due by Jan. 9, 2004

Name_________________________________

Business ______________________________

Address _______________________________

City, State, Zip__________________________

E-mail_________________________________

Phone ________________________________

Please check which lab you would like to visit.

Value Added Foods Lab

Meats Lab

Extrusion Lab

Thermal Processing Lab

Dairy Processing Lab

(Registration fee of $15.00 includes lunch.) Please make check or money
order
payable to: Kansas Rural Center

Mail to: Karen Pendleton
Exploration in Value Added Enterprises Project
1446 E. 1850 Rd.
Lawrence, KS 66046
785-843-1409
karenp AT pendletons.com <mailto:karenp AT pendletons.com>

Sponsored by:
Kansas Rural Center
Kansas Center for Sustainable Agriculture and Alternative Crops
Kansas State University
Kansas Department of Commerce






  • [Market-farming] Value Added Resources Conference Jan. 15, 2004, Joan Vibert, 12/19/2003

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