Progress 07/01/05 to 06/30/07
Outputs
OUTPUTS: Upon creation of the program, emphasis was placed on the initiatives identified that presented economic opportunities for producers, particularly in rural areas. One way of impacting producers is through direct marketing activities. This program identified, developed and implemented activities connecting farmers to market outlets. A Northwest Ohio Fresh Network established a structure to connect growers directly to chefs for procurement. More than 45 farmers and 40 chefs participated with increased sales resulting. New products were desired and if unavailable, presented a new crop opportunity for a grower. In conjunction, a void exists between producers and institutions such as schools. Informational sessions and communications encourages innovative food product development to enhance the local items incorporated into a menu. One product was presented to Toledo Public Schools has the potential to equate to 80,000 lbs worth of sales for the company. Beyond product
development, increased revenue can be through the connection to agriculture. Agritourism has potential to achieve added profits to a farm operation; however, if done improperly can be costly. A guide is designed to address the issues prior to implementation which will eliminate costly mistakes. Agritourism is a significant part of tourism revenues in Ohio. An extensive review of the grape industry has been conducted while identifying opportunities such as grape seed extracts, new grape varieties, and fresh juice. The intent is to offer alternative solutions to growers trying to compete with commodity grapes and enhance the business, limiting the acres lost to alternative practices or development. New food processing technology applied to fresh juice demonstrated positive potential for development. Non-thermal, high pressure processing is a viable alternative to heat processing for the preservation of fresh juice. The project identified high value products with annual sales potential
of more than $90,000. A Northern Ohio winery assisted in the analysis. Energy audits were conducted at 8 greenhouse operations with recommendations on energy saving techniques. A demonstration on a corn burner as an alternative has been conducted and continues for a year. Results will be published and presented to growers for application to their operations. CIFT engineers have been involved with several groups exploring incorporatin a digester into a facility as a means to solve environmental issues while providing economic return. Several community digester initiatives have been pursued with CIFT's technical expertise involved with decision making efforts. The intent is to identify ways multiple waste streams, currently an expense or environmental issue, can be transformed into revenue. Feasibility studies investigated the market potential and growing practices of multiple crops beyond traditional grain crops. Reports include harvesting, packaging and market potential in order for
producers to determine if a crop is suitable. Honey, greens, edamame, have been investigated as well as various forms of value-added with minimally processing a product such as apple slices.
PARTICIPANTS: Dave Beck holds degrees from the University of Pittsburgh and the University of Toledo. Dave has held various engineering, technical and management positions with Campbell Soup Company and Dinner Bell Foods for more than seventeen years. Dave's extensive experience in the principles of thermal processing, Good Manufacturing Practices and engineering was applied to the efforts of this program. Mr. Beck currently serves as the Executive Vice President of the Center for Innovative Food Technology. Rebecca Singer, Manager of agricultural programs at the Center for Innovative Food Technology has a Bachelor's degree in Agribusiness and Applied Economics from The Ohio State University. She has been instrumental in the establishment of a cooperative kitchen facility and the efforts associated with creating a foundation and educational aspects for the program. She has experience with the marketing of new food products and the development of business strategies. Tom Suter has
over 30 years of experience in the fields of technical reference, information management and technology transfer to industry. Following 11 years in industry and four years as a regional field agent with the Ohio Technology Transfer Organization, he applied his research and organizational skills to the development of computer-based information systems for use by both the staff and industrial clients of the center. His years in business and industry include positions in marketing and corporate communications, as well as customer service, quality control, sales inventory management and warehousing. Somik Ghose serves as an Environmental Engineer and received his degree from the University of Toledo. Mr. Ghose provides energy efficiency and environmental impact assessments, biomass feasibility studies and industrial water management specialties. He has been involved with Pollution Prevention Incentives for States projects as well as Ohio Air Pollution Research database. The Ohio State
University Food Science and Technology Department was actively engaged in the advanced technology research associated with the grape study, particularly regarding the non-thermal processing of fresh grape juice. Reach was conducted and samples generated to determine level of commercialization capacity for a grape producer. The Ohio Agricultural Research and Development Center provided technical assistance to the Waste to Energy initiative through testing of various waste streams and measurement of the energy generated. A pilot project was engaged with a food manufacturer to test food waste for methane production. Maumee Valley Growers Association is a collection of greenhouse growers developing a means to enhance business through brand development but also through energy analysis. The Association was an outlet to reach growers for the energy efficiency studies and as a means to disseminate information to growers who could apply findings in their operations.
TARGET AUDIENCES: Agriculture is always changing. This is a time when less land remains in production and fewer people are engaged in farming yet there is a renewed interest by consumers to know where their food originates and purchase locally. In order to retain the current producers or entice the next generation of farmers to remain involved in the industry, economic viability needs to be demonstrated through the market opportunity these consumers present. As consumers are demanding local, they are also interested in the direct connection with smaller scale producers. In past years, declining farm income for small producers has lead to less independent operations and more large scale production facilities. There is an opportunity for change and this program is designed to target rural producers who can gain economic return on the new market trends. Traditional production practices are not being presented, rather innovative applications and technology are explored that will lead to
economic viability. Specialty and niche markets have the potential to keep agriculture a strong sector of the economy. Educational seminars, feasibility studies and direct work with producers were all applied in order to reach the specific audiences. The demonstration projects in this effort investigated improved methods of operation by lower energy costs, which in turn allows a greenhouse grower to save money, run efficiently and potentially diversify the products for market. By presenting possible solutions, growers were able to strengthen their family farm and continue to engage in local market strategies. The grape industry faces the challenge of gaining a competitive advantage when the bulk of the grapes grown are a commodity crop. This program targeted growers who recognized the importance of diversifying grape varieties or implementing new technologies or value-added products in order to generate the economic returns necessary to keep the farm competitive and operating. As
already mentioned, consumers desire a greater connection to the food they eat. The direct marketing efforts of this program targeted farmers to provide them with the tools necessary to connect with the consumers looking for their product in an efficient and effective system. Time and labor is a limited resource, so having the ability to network and present a product to a larger audience is essential. Agriculture will continue to face challenges when it comes to retaining land, operational costs and efficient production, however, the trend towards local is unlike any other witnessed in the food industry and poses a unique opportunity for producers to engage in new income streams. Supplying the rural, innovative producer with the tools and information needed to advance a product will lead to a stronger food supply and even more viable industry.
PROJECT MODIFICATIONS: A change was made to the original budget as funds planned for a consultant were converted to the hiring of a full time employee. Documentation was provided describing the duties and efforts associated with this adjustment.
Impacts
Due to the efforts associated with a small business program, seven new businesses have started producing a food product, thereby, creating 20 jobs. One business in particular hired a full time employee and purchased a truck to expand business opportunities. Interest continues to grow with regard to new business development. The increased awareness of local, fresh, healthy produce will stimulate demand and therefore increase production of local commodities. Even in the limited time since its inception, the numbers of inquiries concerning the Fresh Sheet indicate that significant increases in production will result from this activity thereby increasing farm income. CIFT has been instrumental in the formation of two local farmers markets. One is within the Toledo city limits while the other is in Sylvania. Both markets provide over 25 farms with an additional location to sell product. Five energy conservation projects were performed at Northern Ohio food processing
establishments. These projects identified an average of $100,000 in energy savings opportunities. To date, approximately 20% of the identified opportunities have been implemented. Education is a major component to small business consulting. Six seminars were hosted and directed towards the start up food businesses. A food safety seminar was conducted to ensure and solidify the importance of proper food handling and Good Manufacturing Practices. Local businesses shared stories and information on the process in which the company grew into a business supplying product to international markets. Legal issues with business structure and copyright elements were also addressed as well as distributors, retailers and brokers have offered expertise to the entrepreneurs. More than 150 attendees have gained insight through the sessions. Additionally, approximately twenty four potential co-packers have been identified to further assist businesses as they grow beyond their current production
capacity. With expanded outreach efforts through a website, the value added crop information will be more readily available to producers interested in expanding operations which provides an economic benefit beyond traditional commodity production. CIFT engineers have completed a series of energy studies at Northern Ohio greenhouse operations to develop a "best practices" model for these operations. To date, the implementation of recommendations has resulted in more than $175,000 in annual energy savings. The results have been published and are replicable in other areas.
Publications
- A Guide to Agritourism was published in 2007 to define critical elements to explore prior to incorporating an activity into the operation. Information relating to food safety precautions, liability insurance, employee training, zoning and more are addressed with references for additional information. A supplemental document highlights general marketing aspects such as how to create a press release and marketing on a budget.
- A publication, Renewable Energy Applications for Agricultural Enterprises, was produced in 2006 and circulated to more than 40 small and medium sized farmers throughout the region interested in renewable energy alternatives. Copies are distributed at all energy seminars conducted by CIFT.
- The Producers Resource Guide, published in 2006 describes procedures, opportunities, and challenges involved with marketing to institutions was developed and thus far, has been provided to approximately 450 growers throughout the region.
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Progress 07/01/05 to 07/01/06
Outputs
Multiple initiatives have been pursued including the greenhouse energy effort in which CIFT engineers have completed a series of energy studies at Northern Ohio greenhouse operations to develop a best practices model for these facilities. More than nine operations have benefited both economically and operationally from information collected and reviewed following audits. Additionally, a Community Digester Project continues wherein CIFT is working with livestock, food processing, and other agricultural interests in several Northwest Ohio communities to develop an economically feasible model for a community based anaerobic digester system that can identify roadblocks and solutions to improve the economic feasibility of these waste-to-energy solutions regionally and nationally. A group of producers in Defiance County and a Wood County Energy Task Force are involved in discussions. The Northwest Ohio Cooperative Kitchen is a shared use kitchen facility providing service
to 66 entrepreneurs over the past year. These entrepreneurs are in various stages of commercial activity, and, during the past year, nine of them produced food products for sale. A Farm to Chef Program extended to more than ninety Toledo and Lucas County restaurants and around forty Northwestern Ohio farmers participated in the inaugural program. CIFT developed an electronic network to connect these two groups by providing the restaurants with information on the local products that were available weekly. CIFT also partnered with the Innovative Farmers of Ohio during this past season on a demonstration project that produced 10,000 lbs. of edamane soybeans. CIFT located and engaged a contract freezing operation to freeze and package the product, and a broker to successfully sell the product. The program will be grown throughout Northwest Ohio through the formation of a co-op. An Alternate Fuel Program has resulted in direct outreach to 45 retailers, 40 distributors, 20 fleets, and 3
manufacturers of biodiesel and ethanol to educate, encourage usage, and identify fuel sources. Additionally, feasibility studies on alternative crops were completed that evaluated the production of collard greens, honey, and sliced packaged apples. Results from these feasibility analyses have been implemented by five regional operators, generating income increases that will be realized during the next growing season. An additional study was completed for the Northern Ohio grape industry. The project identified new, high value products with annual sales potential yet to be determined. Finally, five energy conservation projects were performed at Northern Ohio food processing establishments. These projects identified an average of $100,000 in energy savings opportunities. To date, around 20% of the identified opportunities have been implemented.
Impacts
To date, the implementation of recommendations associated with the greenhouse energy audits has resulted in more than $175,000 in annual energy savings. The results have been published and are replicable in other areas and used to encourage further energy saving actions. The direct marketing efforts have witness nominal economic impact, however, as additional cooperative efforts are established, larger returns will be realized. The start up businesses from the kitchen incubator facility have resulted in six new jobs.
Publications
- In 2006, a publication, Renewable Energy Applications for Agricultural Enterprises, was produced and circulated to small and medium sized farmers throughout the region. The document highlighted common questions and basic information relating to numerous renewable energy avenues guiding producers to make choices appropriately based on resources and needs.
- In 2006, a Producers Resource Guide, which describes procedures, opportunities, and challenges involved with marketing to institutions was developed and thus far, has been provided to approximately 350 growers throughout the region. As a complement to this document a survey was conducted to examine how consumers make purchasing decisions with regard to local products and used in promoting the development of farmers markets.
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