From Recipe to Market: Learn to Cash in on Opportunities
University of Maine Cooperative Extension is offering a six-session course that covers moving a specialty food product to market.
The class, which meets 5:30 p.m. – 9:00 p.m. each Tuesday, April 8–29, 2014 will be held in two locations — 7 County Drive, Skowhegan, and 165 East Main St., Dover-Foxcroft. Two May class sessions will include individual business consultations and a tour of the Dr. Matthew Highlands Pilot Plant, a state-of-the-art UMaine facility that assists food processors, entrepreneurs, farmers, researchers and students in the food industry.
Topics to be covered include licensing, safe preparation and packaging of food, assessing potential profits and locating resources to support a developing business. The class is for people operating a value-added business and those seriously considering one; participants must have a specific food product or recipe in mind and are expected to attend all sessions. Presenters include: Beth Calder, UMaine Extension food science specialist; James McConnon, UMaine Extension business and economics specialist; and Kathy Hopkins, Debra Kantor and Donna Coffin, UMaine Extension educators.
Cost is $35 per person. Partial scholarships are available. Registrations must be received by April 1 to reserve a space. More information, including online registration is online. For questions, or to request a disability accommodation at the Skowhegan site, call 207.474.9622 or email tammy.bodge@maine.edu. For questions, or to request a disability accommodation at the Dover-Foxcroft site, call 207.564.3301 or email amanda.miles@maine.edu.