From Recipe to Market

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

Two people, one holding a box of chocolates

Do 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 workshop 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.


Instructors

  • Dr. Beth Calder, Extension Food Science Specialist, Assistant Professor, School of Food & Agriculture, University of Maine
  • Dr. Louis Bassano, Professor Emeritus of Cooperative Extension
  • Dr. Jim McConnon, Professor Emeritus, School of Economics and Cooperative Extension, University of Maine

Dr. Beth Calder, Dr. James C. McConnon, and Dr. Louis Bassano 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.


2022 Schedule

Cheese maker, commercial dairy goat operation, York Hill Farm

Recipe to Market: Is It For ME?

When: Friday, November 18, 2022
Time: 9:00 a.m. – 12:00 p.m.
Location: Online via Zoom
Cost: $35
Registration Closed