By Blake Jackson
Discover success in value-added production for your farm or food business at this unique event. Learn strategies for revenue increase by processing raw produce into ready-to-eat, ready-to-cook, frozen, and shelf-stable products. Gain insights into food code regulations, marketing, value propositions, business planning, and cost evaluation.
Sessions feature James Leek's 4-year journey in value-added production, business improvement practices, value-added regulations, and a producer panel with experiences from James Leek, Brandt Schisler, and Rachel Burns.
Explore shared licensed commercial kitchens and participate in roundtable networking. Enjoy snacks and lunch from local producers. Hosted by the Missouri Agriculture, Food, and Forestry Innovation Center and MU Extension, this event fosters education and networking opportunities.
Registration deadline is 2/14/24, and the cost is $25. Contact Justin Keay at justin.keay@missouri.edu or 573-324-5464. Partners include the Missouri Agriculture, Food, and Forestry Innovation Center. Don't miss this chance to enhance your value-added production knowledge and connect with valuable resources.
Photo Credit: pexels-fauxels
Categories: Missouri, Business, Education