Progress 01/15/00 to 01/14/05
Outputs
In five years of operation, the Northeast Center for Food Entrepreneurship (NECFE) successfully provided comprehensive assistance to entrepreneurs in the Northeast and the US. We responded to 4,231 inquiries for assistance on marketing food products. We worked with 600 entrepreneurs on safety evaluations of 2,200 specialty products & processes for commercial production. The laboratory analyzed 2,363 samples of food prototypes to address their safety & technical feasibility. Research projects focused on food safety & value-added processing. Other areas of assistance included product process development, labeling compliance, technical support to shared-use kitchens & co-packers, access to pilot plants for market trial production & to demonstrate small-scale equipment. We provided direct assistance to 542 entrepreneurs on business planning advice, marketing, resource referrals, & business strategies. We conducted & sponsored 76 workshops & conferences in the northeast
covering topics relevant to specialty foods production with 2,367 attendees. We cosponsored & hosted with several institutions 3 Food Business Incubation Summits-National Conferences & Education Symposia, held in NJ, MA & NY. We assisted over 30 agencies in the Northeast with specific programs as requested. The 108-page manual developed by NECFE 'Small-Scale Food Entrepreneurship: a Technical Guide for Food Ventures' is used as a valuable resource by small processors & state agents. More than 4,500 copies were distributed. We published 15 Venture newsletters distributed to over 1,800 interested parties. Complete electronic archives are maintained in the website, which is being accessed by over 20,000 visitors per year. We facilitated numerous tours, meetings, conferences & trade shows as speakers, to promote NECFE, create partnerships & linkages with agencies, institutions, organized groups, individuals & regulatory concerns in the Northeast, reaching over 5,000 people. Client
follow-up surveys were conducted using computer-aided telephone interviewing to assess the effectiveness of NECFE efforts. 94 pct of clients reported being satisfied with direct assistance received. 85 pct agreed NECFE services provided information & assistance needed. 32 pct gained knowledge in product safety/sanitation, 27 pct in labeling/packaging, 25 pct in processed foods, 23 pct in marketing/market research, & 22 pct in regulatory/licensing information. 65 pct reported NECFE services aided in the success of their business. 57 pct of businesses operate in a rural setting, 39 pct are farm-based, & 57 pct are women-owned. Clients sell food products in specialty stores (48 pct), farmers markets (46 pct), farm stand (39 pct), mail order (35 pct) & others. Business sales generated had a mean of $401,000 & a median of $31,500 per year. NECFE clients employ 8,600 workers. Ten case studies were conducted to assess individual successes. Through process evaluation techniques, the
evaluators of NECFE identified 5 essential components of a model food entrepreneurship assistance & education center: multi-institutional & regional collaboration; expertise; facilities and resources; services; & evaluation.
Impacts
The center provided direct assistance or training to 6,500 people in food safety, food processing, and business development and marketing, complemented by appropriate referrals to existing local service providers. NECFE services helped to create and support an estimated 8,500+ jobs in primarily rural communities. The successful components of the NECFE model build on one another and enable the center to provide clients with access to state-of-the art food processing technology, information, and education that are directly applicable to a real business. Through replication of this model, other facilities may establish additional regional food entrepreneurship assistance and education centers. Seamless integration of assistance by the two partner institutions, Cornell University and University of Vermont, was possible with the implementation of shared databases that allowed effective tracking and assessment of entrepreneurs needs and services provided. Comprehensive
assistance to food entrepreneurs through university centers is a successful model that increases the safety of specialty foods, increases entrepreneurs knowledge and competency, and creates local economic development. Outcome evaluation of NECFE demonstrates that the NECFE model, with the five essential components, is successful in assisting business creation, growth, and retention, product development and improvement, business sales, job creation, and skill and knowledge development.
Publications
- Padilla-Zakour, O.I., Worobo, R.W., Tandon, K., Churey, J., Winship, C. and Merle, L. 2004. Shelf life extension of maple cream. Maple Syrup Digest. 16A:20-31.
- Kim, D.O. and Padilla-Zakour, O.I. 2004. Jam processing effects on phenolics and antioxidant capacity in anthocyanin-rich fruits: cherry, plum and raspberry. J. Food Science. 69(9): S395-400.
- Padilla-Zakour, O.I. 2004. Promoting the development of value-added specialty foods through university-based food venture centers. J. Food Science. 69(3):CRH110-CRH112.
- Kim, D.O., Griffiths, P. and Padilla-Zakour, O.I. 2004. Flavonoids and antioxidant capacity of various cabbage genotypes at juvenile stage. J. Food Science. 69(9):C685-689.
- Padilla-Zakour, O.I., Tandon, K.S and Wargo, J.M. 2004. Quality of modified atmosphere packaged Hedelfingen and Lapins sweet cherries (Prunus avium L.). HortTechnology. July-September 14(3): 331-337.
- McLellan, M.R. and Padilla-Zakour, O.I. 2004. Juice processing. In Processing Fruits: Science and Technology, 2nd edition, Chapter 4. D.M. Barrett, L. Somogyi, and H. Ramaswamy (Eds.). CRC Press. Boca Raton, FL. p.73-97.
- McLellan, M.R. and Padilla-Zakour, O.I. 2004. Sweet cherry and sour cherry processing. In Processing Fruits: Science and Technology, 2nd edition, Chapter 20. D.M. Barrett, L. Somogyi, and H. Ramaswamy (Eds.). CRC Press. Boca Raton, FL. p.497-511.
- Chantanawarangoon, S., Kim, D-O., and Padilla-Zakour, O.I. 2004. Antioxidant capacity and polyphenolic compounds of plum juices. IFT Annual Meeting & Food Expo, Las Vegas, NV. Abstract 49E-11.
- Padilla-Zakour, O.I., Tandon, K.S. and Cooley, H.J. 2004. Evaluating the effectiveness of pectin methylesterase and low temperature pasteurization in producing superior canned cherries. IFT Annual Meeting & Food Expo, Las Vegas, NV. Abstract 31-3.
- Cranwell, M., Kolodinsky, J., Donnelly, C.W. and Padilla-Zakour, O.I. 2004. Impact of university-based centers that support food entrepreneurs. IFT Annual Meeting & Food Expo, Las Vegas, NV. Abstract 33C-3.
- Cranwell, M., and Kolodinsky, J. 2003. The Northeast Center for Food Entrepreneurship: Client Outcome Report. Burlington, VT: University of Vermont, The Center for Rural Studies. October 2003. Available online at: http://crs.uvm.edu/evaluation/NECFE03.pdf
- Donnelly, C.W. 2004. Growth and Survival of Microbial Pathogens in Cheese, Chapter 18. In P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds.) Cheese: Chemistry, Physics and Microbiology, 3rd ed. Volume 1. Elsevier, NY.
- Pellegrino, L. and C. Donnelly. 2004. Public health issues in dairy production and the implication on the safety of aged cheeses made with raw milk; In F.J.M. Smulders, J.D. Collins, (eds.) Food Safety Assurance and Veterinary Public Health, Vol. 2 Safety Assurance During Food Processing, Publ. Wageningen Academic Publishers, ISBN 907699806X, pp. 22-55.
- Groves, E. and C.W. Donnelly. 2004. Ambient storage of aged hard cheese at retail: A food Safety Assessment. IAFP Program and Abstract Book, Annual Meeting, Phoenix, AZ P206, pg. 118.
- Nyachuba,D., C. Donnelly, S. Hardy and J. Alpert. 2004. Protocol for evaluating relative performance of footwear materials used in food processing environments based on the efficacy of cleaning/sanitation compounds for elimination of Listeria monocytogenes. IAFP Program and Abstract Book, Annual Meeting, Phoenix, AZ, T17, pg. 138.
- Petrova, V. and C.W. Donnelly. 2004. Flow cytometric assessment of dead, viable and injured Listeria cells during heat injury. IAFP Program and Abstract Book, Annual Meeting, Phoenix, AZ, T61, pg. 152.
- Donnelly, C.W. 2004. Approaches to ensuring the safety of raw milk cheeses. ADSA/ASAS/PAS Annual Meeting, St. Louis, MO Abstract 2985.
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Progress 01/01/03 to 12/31/03
Outputs
In its fourth year of operation, the Northeast Center for Food Entrepreneurship (NECFE) continued to successfully provide comprehensive assistance to food entrepreneurs in the Northeast. A conscious effort was made to offer NECFE programs throughout the region. In 2003, we responded to 1266 inquiries for assistance on marketing food products. We worked with 180 entrepreneurs who needed safety evaluations of 543 specialty products and processes for commercial production. In total, the NECFE laboratory logged in and analyzed 540 samples of food prototypes to address their safety and technological feasibility. Research projects focused on food safety and value-added processing. Additional areas of assistance included labeling compliance, technical support to shared-use kitchens and co-packers, access to pilot plants to manufacture products for market trials and to demonstrate small-scale equipment. We provided direct assistance to 150 entrepreneurs on business planning
advice, marketing, resource referrals, and business strategies. We conducted and sponsored 22 workshops and conferences in the northeast totaling 623 attendees and covering topics relevant to specialty foods production. We co-sponsored and hosted with Franklin County Community Development Corporation, a very successful Food Business Incubation Summit - Second National Conference and Education Symposium, held at Northampton, MA, in partnership with Rutgers University and the Massachusetts Department of Agricultural Resources. We assisted more than 30 agencies in Maine, Massachusetts, Vermont, Connecticut, and New York with specific programs and activities as requested. In several instances agencies assisted in the past have gained the experience and local support necessary to offering these programs as independently. The 108-page manual 'Small-Scale Food Entrepreneurship: a Technical Guide for Food Ventures' is being used as a valuable resource by small processors and state agents.
More than 3000 copies have been distributed. We published 4 Venture newsletters this year and distributed to over 1,500 interested parties. Complete electronic archives are maintained in the website, which is being accessed by over 20,000 visitors per year. NECFE was chosen to participate in the 2003 Food and Agricultural Science Exhibition/reception at the US Senate organized by the National Association of State Universities and Land Grant Colleges. An informational display with handouts described the center while 700 real food samples from two farm-based entrepreneurs highlighted NECFE's impact. More than 800 people attended the event. We facilitated and attended numerous tours, meetings, conferences and trade shows as invited speakers, to promote NECFE, and to create partnerships and linkages with agencies, institutions, organized groups, individuals and regulatory concerns in the Northeast, reaching 2000 people. A client follow-up survey was conducted using computer-aided
telephone interviewing from November 2002 to June 2003 to assess the effectiveness of NECFE efforts. A total of 1,285 people were called and 299 surveys were completed for a response rate of 23% with 95% confidence level.
Impacts
The center provided direct assistance or training to 1900 people in food safety, food processing, and business development and marketing, complemented by appropriate referrals to existing local service providers. 94% of clients reported being satisfied with the direct assistance received from the center. 85% agreed that NECFE services provided the information and assistance needed. 32% gained knowledge in product safety/sanitation, 27% in labeling/packaging, 25% in processed foods, 23% in marketing/market research, and 22% in regulatory/licensing information. 65% reported that NECFE services aided in the success of their business. 57% of businesses operate in a rural setting, 39% are farm-based, and 57% are women-owned. Clients sell food products in specialty stores (48%), farmer's markets (46%), farm stand (39%), mail order (35%) and others. Business sales generated in 2002 had a mean of $401,000 and a median of $31,500. NECFE clients employ 8600 workers.
Comprehensive assistance to food entrepreneurs through university centers is a successful model that increases the safety of specialty foods, increases entrepreneurs knowledge and competency, and creates local economic development.
Publications
- Tandon, K., Worobo, R., Churey, J. and O.I. Padilla-Zakour. 2003. Storage quality of pasteurized and UV treated apple cider. J. Food Processing Preservation. Vol 27 (1):21-35.
- LaBorde, L.F and Padilla-Zakour O.I. 2003. Application of low temperature heat treatments before retorting improves the quality of canned potatoes. J. Food Processing Preservation. 27(3):195-212.
- Wargo, J.M., Padilla-Zakour, O.I. and Tandon, K.S. 2003. Modified atmosphere packaging maintains sweet cherry quality after harvest. New York Fruit Quarterly 11(2):5-8.
- Padilla-Zakour, O.I. 2003. Promoting the development of value-added specialty foods through university-based food venture centers. 12th World Congress of Food Science and Technology, July 16-20, Chicago, IL, Abstract RT 3-4, p.88.
- Padilla-Zakour, O.I., Tandon, K.S., Worobo, R.W. 2003. Increasing the shelf-life of sweet apple cider without adding preservatives. 2003 IFT Annual Meeting Book of Abstracts, Abstract 86-6, p.212.
- Chantanawarangoon, S. and Padilla-Zakour, O.I. 2003. Total phenols and antioxidant capacity of dried plums prepared from highly pigmented cultivars. 2003 IFT Annual Meeting Book of Abstracts, Abstract 104B-34, p.262.
- Donnelly, C.W. 2003. Growth and Survival of Microbial Pathogens in Cheese, Chapter 18 in P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds.) Cheese: Chemistry, Physics and Microbiology, 3rd ed. Volume 1. Elsevier, NY, NY.
- Ngutter, C.M. and Donnelly, C.W. 2003. Nitrite-induced injury of Listeria monocytogenes and the effect of selective versus nonselective recovery procedures on its isolation from frankfurters. J. Food Prot. 66:2252-2257.
- Donnelly, C.W. 2003. Hazard Characterization Issues:Virulence, Pathogenicity and Modeling Dose-Response. In: Use of Food Safety Objectives and other Risk-based Approaches to Reduce Foodborne Listeriosis. IAFP Annual Meeting, August 11, 2003, New Orleans, LA.
- Donnelly, C.W. 2003. Factors affecting the microbiological safety of raw milk cheese. In: Currrent Issues in the Microbiological Safety of Dairy Foods-From Farm to Table. IAFP Annual Meeting, August 11, 2003, New Orleans, LA.
- Ngutter, C.M. and Donnelly, C.W. 2003. Nitrite-induced injury of Listeria monocytogenes: impact of selective versus non-selective recovery procedures on recovery from frankfurters. IAFP Program and Abstract Book, Abt. T-11, pg. 162.
- Groves, E., Silk, T.M. and Donnelly, C.W. 2003. Comparison of MPN procedures designed for recovery of low-level healthy and injured Listeria monocytogenes in ready-to-eat foods. IAFP Program and Abstract Book, Abt. P078, pg. 36.
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Progress 01/01/02 to 12/31/02
Outputs
In its third year of operation, the Northeast Center for Food Entrepreneurship (NECFE) continued to successfully provide comprehensive assistance to food entrepreneurs with extended geographical coverage . The two center sites, Cornell University and the University of Vermont, have developed critical expertise to better address clients' needs. In 2002, we responded to 1160 inquiries for assistance on marketing a food product. We worked with 149 entrepreneurs who needed safety evaluations of 489 specialty products and processes for commercial production. In total, the NECFE laboratory analyzed and logged in a database 395 samples of food prototypes to address their safety and technological feasibility. Additional areas of assistance included explanation of labeling regulations, development of nutrition facts, collaboration in the creation of farmers markets and joint marketing activities, technical support to shared-use kitchens and co-packers, access to pilot plants
to manufacture batches of products for market trials and to demonstrate small-scale equipment. A joint effort from Cornell and Vermont experts was instrumental in achieving HACCP compliance of the Vermont meat industry, at the request of the Vermont Food and Agriculture Department. We provided direct assistance to 141 entrepreneurs on business planning advice, marketing, resource referrals, ingredient or material sources, and business strategies. Cooperation with agencies throughout the region facilitated the delivery. We conducted and sponsored 24 different workshops and conferences in the northeast totaling 768 attendees and covering a broad range of topics relevant to specialty foods production. We co-sponsored with Rutgers University and University of Colorado at Denver, the First National Conference and Education Symposium: Food Business Incubation Summit, held at New Brunswick, NJ. The 108-page manual 'Small-Scale Food Entrepreneurship: a Technical Guide for Food Ventures' was
printed for the third time to cover the demand for this resource. More than 2000 copies have been distributed in the Northeast. Several state and municipal agencies have requested the manual as a reference for their field staff. We published 4 Venture newsletters this year and distributed to over 1,200 interested parties. Complete archives are available in the website, which has been expanded to include lists of shared-used production facilities and co-packers for small processors. We facilitated and attended numerous tours, meetings, conferences and trade shows as invited speakers for technical presentations, to promote NECFE, and to create partnerships and linkages with agencies, institutions, organized groups, individuals and regulatory concerns in the Northeast, reaching over 1500 people. We conducted evaluations to assess the effectiveness of NECFE efforts. The evaluation activities consisted of four staff focus groups to document project process, workshop evaluations from 204
participants to obtain feedback and short term outcomes, and a follow up telephone survey of 255 clients to determine satisfaction with services, impact on social, human, and economic capital, and demographics.
Impacts
The center provided direct assistance or training to more than 1900 people in food safety, food processing, and business development and marketing, complemented by appropriate referrals to existing local service providers. 85% of clients agreed that NECFE services met their expectations and 87% agreed that NECFE services provided the information and assistance that they needed. Workshop participants expressed high levels of satisfaction with workshops, presenters, and materials, and found the content useful. Major benefits included hands-on experience, learning food safety and sanitation, regulatory and licensing information, marketing, labeling, and packaging, having the opportunity to work with experts, find out about local resources, receive referrals, and networking with others. 57% of workshop participants currently operate a food business. 80% of them reported this business as their primary or secondary source of income. Based on a survey of 255 people 42% of
current businesses served are farm-based. 45% of businesses created between 1 and 40 full time jobs while 56% created between 1 and 40 part-time jobs. An average of $245,000 in total sales were reported, with a median value of $27,500. Regarding client income changes, 67%, reported their income has increased or stayed the same since they started the business. Major skill gains were reported in product safety/sanitation (32%), labeling/packaging (29%), regulatory information (22%), and networking (20%). Major changes in client attitudes included increased self-confidence (32%) and more business savvy (16%).
Publications
- Chantanawarangoon, S.and O.I. Padilla-Zakour. 2002. Phenolic and anthocyanin content of tart cherry and plum juices prepared from highly pigmented cultivars. 2002 IFT Annual Meeting Book of Abstracts, p. 71.
- Padilla-Zakour, O.I., Haedelt, J., Tandon, K. and D. Chawan. 2002. Coating roasted buckwheat (kasha) to improve cooked quality. 2002 IFT Annual Meeting Book of Abstracts, p. 259.
- Donnelly, C.W. 2002. Detection and isolation of Listeria monocytogenes from food samples: Implications of sublethal injury. J. AOAC International 83:495-500.
- Silk, T.M. and C.W. Donnelly. 2002. Detection comparison of L. monocytogenes in yogurt and cold pack cheese using enzyme-linked immunofluorescent assays. J. Dairy Sci. 85(supplement):152.
- Guo, M., T.M. Silk and J. Wu. 2002. Effect of ultrasound treatment on total bacteria and Listeria monocytogenes levels in milk. J. Dairy Sci 85 (supplement 1):380.
- Golnazarian, C.A. and C.W. Donnelly. 2002. Effectiveness of cleaning and sanitizing agents against a biofilm of lactobacilli isolated from slit-defected Cheddar cheese. J. Dairy Sci. 85 (supplement 1):331.
- Silk, T.M., T.T. Roth and C.W. Donnelly. 2002. Comparison of growth kinetics for healthy and heat-injured Listeria monocytogenes in eight enrichment broths. J. Food Prot. 65:1333-1337.
- Tandon, K.S., Worobo, R.W., Churey, J.J. and O.I. Padilla-Zakour. 2002. Quality and shelf-life of processed apple cider. 2002 IFT Annual Meeting Book of Abstracts, p. 74.
- Chantanawarangoon, S.and O.I. Padilla-Zakour. 2002. Optimization of garlic blanching. 2002 IFT Annual Meeting Book of Abstracts, p. 254.
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Progress 01/01/01 to 12/31/01
Outputs
In its second year of operation, the Northeast Center for Food Entrepreneurship (NECFE) continued to provide comprehensive assistance to food entrepreneurs and successfully expanded the services offered. The two center sites, Cornell University and the University of Vermont, have developed videoconferencing capabilities to enhance communications and to integrate workshops. We responded to 664 inquiries for assistance on marketing a food product. We worked with 99 entrepreneurs who needed safety evaluations of 291 products for commercial production. The products evaluated included a wide variety of specialty products. The NECFE laboratory analyzed and logged in 456 samples of food prototypes to address their safety and technological feasibility. Other areas of assistance included support in the development of HACCP programs, labeling regulations, development of nutrition facts, collaboration in the creation of farmers markets, technical support to shared-use kitchens,
access to pilot plants to manufacture test batches and to demonstrate small-scale equipment. We provided direct assistance to 92 entrepreneurs on business planning, marketing, resources, ingredient sources and business strategies. The center provided assistance to more than 30 agencies in Maine, Massachusetts, Vermont, Connecticut, and New York with specific programs and activities as requested by partner agencies. Partnerships have been developed at the federal, state, and local level throughout the region. In Vermont and Maine, partnerships were formed with 18 organizations to present a business plan training program for agricultural entrepreneurs. In both states NECFE provided assistance to conduct train the trainer programs to develop the delivery expertise. Partnerships with private consulting organizations, that traditionally worked only with large organizations, have also been formed. We conducted and sponsored 15 workshops totaling 517 attendees. Two workshops used video
conferencing to reach audiences in two states. Topics covered were good manufacturing practices for the production of acidified foods, jams and jellies, canned foods, meat products, value-added dairy products, business and marketing workshops, food safety and HACCP training sessions. We developed 8 additional fact sheets related to food ventures. We published 3 newsletters in paper and electronic format, distributed to over 1000 parties including small processors, farmers, extension educators and related agencies. It provides information on food safety, regulations, processing, training opportunities, entrepreneurial profiles and general business/marketing issues. A manual "Small-Scale Food Entrepreneurship: a Technical Guide for Food Ventures" was published in 2001 and over 1000 copies have been distributed in the Northeast. This guide represents many years of work, knowledge and experience dealing with food entrepreneurs and it is the first to address technical, safety, regulatory
and business issues directly related to specialty foods. We hosted two open houses, facilitated and attended numerous tours, meetings, conferences and trade shows reaching over 2000 people in the Northeast.
Impacts
The center provided direct assistance or training to more than 1100 entrepreneurs in the areas of food safety, food processing, and business development and marketing, complemented by appropriate referrals to existing local service providers. An expanded and growing network of partnering organizations in the Northeast is benefiting both the service providers and the small-scale processors, by making the support system more effective and complete. NECFE educational programs, including one-on-one counseling and tailored workshops and publications, provide direct knowledge transfer in a wide array of topics in food safety, product and business development, and marketing strategies, to future and established entrepreneurs who typically have limited access and resources due to economic constraints. By providing entrepreneurs with the right tools and continued support when starting and operating a food venture, we expect to increase their opportunities for economic
sustainability and growth.
Publications
- Padilla-Zakour, O., Keller, E., Shaw, D., Weybright, R., Anderson, J., Leach, C., Downing, D., Bourne, M., Worobo, R., Donnelly, C., Silk, T., Pritchard, T., Norder, B., Golnazarian, C.,Callahan, S., Durda, P. and Thomas, P. 2001. Small Scale Food Entrepreneurship: A Technical Guide for Food Ventures. Northeast Center for Food Entrepreneurship, Geneva, NY. 108 pages.
- Padilla-Zakour, O.I., Nasri, H., Valois, S. and Gibson, T.A. 2001. Process development for manufacturing apple/red beet juice blends. 2001 IFT Annual Meeting Book of Abstracts, p. 56.
- Padilla-Zakour, O.I., Anderson, J.L. and Downing D.L. 2001. Guidelines for regulatory compliance and safe production of shelf-stable acidified foods manufactured by small processors. . 2001 IFT Annual Meeting Book of Abstracts, p. 172.
- Nelson, J., Churey, J.J., Worobo, R.W. and Padilla-Zakour, O. I. 2001. Factors affecting survival of Escherichia coli in specialty mustards. . 2001 IFT Annual Meeting Book of Abstracts, p. 206.
- Silk, T.M., Roth,T.T. and Donnelly, C.W. 2001. Comparison of growth and repair of healthy and heat-injured Listeria monocytogenes in seven enrichment broths. AOAC International Annual Meeting. Abstract J-102.
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Progress 01/01/00 to 12/31/00
Outputs
Consistent with the first year deliverables for the Northeast Center for Food Entrepreneurship (NECFE), we have completed the hiring of qualified personnel for the two center sites at Cornell University and at the University of Vermont. In order to provide comprehensive assistance to food entrepreneurs, we have experts in food safety, processing authorities, outreach and research, business and marketing, processing specialists, an evaluation coordinator and administrative support. We are in the process of equipping the center to extend our communications, processing and product evaluation capabilities. We developed 3 databases that compile entrepreneurial assistance offered at other locations, marketing resources for small-scale processors, and food industry resources. The databases are continuously updated and used daily by the center's personnel to provide answers and referrals, ranging from local business resources to small quantity bottle suppliers, depending on
the clients' needs. Another database was developed to track clients' needs, the nature of assistance provided and follow-up actions. Each database creates reports to facilitate information transfer and for evaluation purposes. NECFE specialists wrote 17 new and 6 updated short guides on regulatory requirements, food safety concerns, strategies, risks and rewards of small-scale processing. They guides are being distributed to interested farmers, processors, extension educators and other parties free of charge. A website (www.nysaes.cornell.edu/necfe) was created to promote NECFE's activities, to provide basic business and food processing information, and links to pertinent sites. An 800 number was installed to facilitate communications and access to NECFE: 1-888-624-6785. We sponsored 4 different workshops with 179 attendees on topics such as Good Manufacturing Practices for the Production of Apple Cider, Low-acid and Acidified Foods, Dried Products, Fermented and Dried Meats. We
responded to over 300 inquiries for assistance on marketing a product. We worked with 101 clients who needed safety evaluations (schedule processes) of 372 products and processes for commercial production. The products evaluated included dressings, sauces, marinades, acidified (pickled) foods, confections, seafood, low-acid foods, meat products, beverages, fruit and vegetable products, baked goods and dairy products. In total, the NECFE laboratory analyzed and logged in a database 452 samples of food prototypes to address their safety and technological feasibility. Other areas of assistance included development of HACCP programs, labeling regulations, and access to our pilot plants to manufacture batches of products for market trials, and to demonstrate small-scale equipment. We provided assistance to 69 entrepreneurs on business development, product commercialization, business plans, financial consultation and sales/marketing. We hosted, facilitated and attended numerous tours,
meetings, conferences and trade shows to promote NECFE, and to create partnerships and linkages with agencies, institutions, organized groups, individuals and regulatory concerns in the Northeast.
Impacts
Food entrepreneurs in the rural Northeast now have a center that provides assistance with all stages of the development and commercialization of a food product. By facilitating the process 101 entrepreneurs are now able to produce and market 372 safe products, which represents significant economic activity at the community level. NECFE educational programs, including one-on-one counseling, provide direct knowledge transfer in a wide array of topics in food safety, product and business development, and marketing strategies, to future and established entrepreneurs who typically have limited access and resources due to economic constraints. By providing entrepreneurs with the right tools and continued support when starting and operating a food venture, we expect to increase their opportunities for economic sustainability and growth.
Publications
- No publications reported this period
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