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Educational Programs - From Recipe to Market

From Recipe to Market – Cashing in on Value-Added Opportunities

commercial dairy goat operation, York Hill FarmDo your friends and family rave about your homemade chowder, blueberry jam, ice cream or other special food product? Do they say you should sell it and make a fortune? If you wonder if they’re right, and if you have the drive and personality to run a business then this course is for you. This 6-part workshop series is for developing and taking your specialty food product to market.

This program is for individuals currently operating a value-added business or those seriously considering one. Participants must have a specific product or recipe in mind and are expected to attend all sessions.

 

Cost: $95 per person


Instructors 

  • Dr. Beth Calder, Extension Food Science Specialist, Assistant Professor, School of Food & Agriculture, University of Maine
  • Dr. James C. McConnon, Extension Business and Economics Specialist, Professor, School of Economics, University of Maine
  • Kathy Savoie, Extension Educator, UMaine Extension, Cumberland County

Dr. Beth Calder, Dr. James C. McConnon, and Kathy Savoie will guide you through this unique opportunity to learn about licensing, prepare and package product safely, to access potential profits, and discover resources available to support them in business development.


2017 ScheduleTwo people, one holding a box of chocolates

Sept 28: Are you an Entrepreneur?

Oct 5: Developing Your Product & Process, Food
Regulations and Licensing

Oct 12: Business Reality

Oct 19: Specialty Foods

Oct 26: Panel Discussion

Nov 2: Individual Business Consults
(by appointment between 9am-4:30pm)

TBA: Pilot Plant tour in Orono, 8am-4:30pm


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