In most cases, you can make more money selling a jar of tomato sauce than you can selling the tomatoes. But the start-up costs – developing a recipe, finding a place to produce and jar it in large quanitites, obtaining the nutrition information, marketing – can be daunting. The USDA offers Value-Added Producer Grants through the Farm Bill to help producers get their foot in the door. The story below, from Grist, explains how these grants help small farmers and food entrepreneurs. Here in Appalachia, we've got ACENet's commercial kitchen facility in Athens, the Jackson County Regional Food Center in Kentucky, and even a Food Innovation Center at the University of Kentucky.
We can fund that! USDA grants help the local food movement grow
By Twilight Greenaway
In case you think pickling is just another excuse to put Fred Armisen and Carrie Brownstein in goofy wigs, think again. Along with products like jam, flour, and beef jerky, pickles count as “value-added” foods, and they’re at the core of what it will take for the local food movement to mature beyond an easily parodied trend.