Youngstown when laid out included farms

• Much value added happened on these farms

• or at nearby processors, creameries, meat packers,

• Long distance hauling and move to megafarms put an end to much of this vibrant local production

The odds of success of an individual farmer could be considerablyenhanced if current misconceptions concerning the imminent demise of small farmers were replaced withthe new realities of small farm opportunities.

Shared Use Commercial Kitchen Incubator: Survey

Research for Planningand Development

Jim Converse PhD Regional ReDevelopment

Lake to River Food Hub, Northside Farmers’ Market Manager and Common Wealth, Inc.

October 29, 2011

“Users come to a kitchen incubator for many reasons:

affordable space for their work,

licensed facility, peer support startup business assistance

and farmers/producers to work with. When we started the incubator, we held meetings and distributed a survey(copies available).

product line / itemnumber

Bakery 3 cookies 1 pasta 1 catering 1 take out prepared meals 1 special meal prep 1 condiments 3 dry mixes 2

fruits berries pack freeze 2

cool, store short term 1 Sauces 6 bbq (1) note planning, pricing)

salsa (2)

tomatoes - freeze- save 2

staple grains, beans etc 1storage

Farm to consumer value chains

• At each point in the value chain value is added to the product

• Approximate amounts are listed

• We focus on value added by performing some operations on the product.

• It may simply mean washing and re-packing for distribution

Every neighborhood in every city could have its own farm with orchards and greenhouses and a public market. These could become the new town squares, balancing the hardscape of buildings and pavement with fertile soil, lush plantings, and fresh foods.

Some products require minimal processing

• Hoop house greens can be washed and sold directly

• So can a variety of other fresh vegetables

If there is excess production, WHAT

• Do you have a strategy?

• Try to sell more?

• Give it to food bank?

• Maybe freeze it for later in the year – making sauces etc.

Maybe your tomatoes are too valuable for sauce

• May be quiche or similar higher value product?

• Or salsa?

• Especially if somebody also has tomatillos.

• Part of the business planning is costing out alternatives and assessing market demand

…• when you move to a year round market:

• You need things to sell

• Season extension may do some of it

• Value added products will be the mainstay

• Free range chickens and eggs can help

• There is always baking

• home based businesses need space as they grow, also cost issues of ingredients

NEO GREEN FOOD COOPGrower survey •Name _______________________ Farm Name ____________________•Address ______________________Post Office _____________Zip ______•Phone ___________________E-mail_______________________________•Main products you grow/produce_(3 max) ________________ ___________________ __________________________•About What % of your farm income comes from

1.Fruits ____ Vegetables____Meat____ Fish____

2.Dairy____ Eggs____ Value added ____ (ie. maple syrup, jellies, cheese etc).

components of a marketing plan

• 5 P’s to analyze

• Product

• Packaging

• Place

• Promotion

• Pricing

• (we added Patience – know how to wait)

Products - Value Added

• Cheese , yoghurt • Cider apple butter apple sauce• Maple Syrup granola• Dried flowers soap wine• Tomato sauce salsa lasagna• Frozen soups • Some may require licensed kitchen• Cottage foods list available

Packaging display how to do show it off?

• Physical package -– Various sizes – pint quart – if peaches or

apples half peck.– May want to do basket of zukes or tomatoes if

you have a lot– Mixed basket – maybe salsa mix – tomatoes,

peppers, onions– Labeling – may want to make a label with

logo/name/design– Sustainably grown

Rather than passively buy whatever is on the shelf, it’s up to us — to producers, farmers and others — to confront the challenge, seize the opportunity, create the agriculture system, food and human society that we want.We all live in our foodshed.

What next?• Decide what you want to make and sell• Think about how hard you want to work –

how much you want to plant and care for or buy from others.

• Think about how you will sell - with three or four others who each do a few things to make nice mix?

• Or a variety of things yourself to see what works

• Diversification within limits usually pays