SPRING HILL, Tenn. — The onset of spring sends farmers and gardeners to the field with hopes of a bountiful summer harvest. Those who end up with excess produce or who want to find a use for less-than-best-quality produce often look for ways to transform the produce into profits.
"Farmers and gardeners may use their extra vegetables, fruits, herbs, nuts, honey or other farm products to make jams and jellies, salsas and chow chows, juices and wines, breads, pies or any number of other value-added products," says Megan Bruch Leffew, marketing specialist with University of Tennessee Extension’s Center for Profitable Agriculture.
"Turning these products into profit, however, takes planning, practice and patience."
"Whether canning, pickling, drying, baking, fermenting or freezing, starting a food processing business is challenging," according to Faith Critzer, assistant professor in the UT Department of Food Science and Technology. "Understanding food manufacturing regulations and learning how to produce foods safely are vital pieces of the food processing puzzle."
To help fruit and vegetable producers interested in starting their own food processing enterprises, UT Extension is offering Pennsylvania State Extension’s popular food processing education program to Tennessee producers. This is the third time that the course has been offered in Tennessee.
The workshop will be offered in four locations across the state this spring. Food for Profit will be held April 20 in Greeneville, April 21 in Knoxville, May 4 in Lebanon and May 5 in Bolivar. There is a registration fee of $30 per person.
Pre-registration and pre-payment are required by five business days prior to each workshop. Sessions will begin at 9 a.m. and end at 4 p.m. local time. Lunch will be provided.
For more information about these workshops or to register online, visit https://ag.tennessee.edu/cpa/Pages/ default.aspx Contact Bruch Leffew with questions at 931-486-2777 or mleffew@ utk.edu
