ESTABLISHMENT OF THE FVSU CENTER FOR AGRICULTURAL INNOVATION AND ENTREPRENEURSHIP

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: COMPLETE
• Funding Source: OTHER GRANTS
• Reporting Frequency: Annual
• Accession No.: 1017123
• Grant No.: 2019-45200-29221
• Cumulative Award Amt.: $5,252,591.19
• Proposal No.: 2018-03842
• Project Start Date: Mar 1, 2019
• Project End Date: Feb 28, 2025
• Grant Year: 2023
• Program Code: [LS]- Section 1447 Facilities Grants

Recipient Organization
FORT VALLEY STATE UNIVERSITY
1005 STATE UNIVERSITY DRIVE
FORT VALLEY,GA 31030

Performing Department
Agricultural Research

Non Technical Summary
The objective of this project is to establish a Center for Agricultural Innovation and Entrepreneurship at Fort Valley State University (FVSU) by renovating the historic Kell Building that will primarily serve as a small business incubator to promote agribusinesses in Middle Georgia. The Center will provide support for commercialization and marketing of agricultural products required for successful business development.The Center will be an integral component of the College of Agriculture, Family Sciences and Technology (CAFST) at FVSU, with access to state-of-the-art meat and dairy technology facilities, a cold vegetable canning complex, food sensory, chemistry and safety laboratories, biotechnology research facilities, and field experimental facilities required for innovation and subsequent commercialization of the agri-based technologies. The incubator will establish and facilitate industry collaborations and manufacturing arrangements required for commercialization of technological innovations by clients, such as improved farming methods and product development. More importantly, the Center will provide opportunities for undergraduate and graduate students to acquire entrepreneurial skills. Thus, the project funds will support 30% teaching, 35% research, and 35% extension functions of the College.The Center will be primarily located in the Kell Building, a three-story building that requires extensive renovation without altering its historic aspects. A feasibility study has already been completed. A long-term benefit of the Center to the Middle Georgia area is that it will spur development of new businesses and create new job opportunities. The Center will also have a substantial positive financial impact on CAFST's programs by bringing significant economic opportunities.

Animal Health Component

50%

Research Effort Categories

Basic

10%

Applied

50%

Developmental

40%

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
308	3820	1010	10%
313	3820	1110	10%
607	6199	3010	10%
701	3820	1010	10%
703	6020	3020	10%
711	3820	1010	20%
712	3820	1100	10%
601	6199	3010	10%
602	6199	3010	10%

Knowledge Area
703 - Nutrition Education and Behavior; 601 - Economics of Agricultural Production and Farm Management; 602 - Business Management, Finance, and Taxation; 711 - Ensure Food Products Free of Harmful Chemicals, Including Residues from Agricultural and Other Sources; 313 - Internal Parasites in Animals; 712 - Protect Food from Contamination by Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins; 607 - Consumer Economics; 308 - Improved Animal Products (Before Harvest); 701 - Nutrient Composition of Food;

Subject Of Investigation
6199 - Economy, general/other; 3820 - Goats, meat, and mohair; 6020 - The family and its members;

Field Of Science
3020 - Education; 1010 - Nutrition and metabolism; 1100 - Bacteriology; 1110 - Parasitology; 3010 - Economics;

Keywords

agricultural instruction

agricultural research

cooperative extension

engineering technology

Goals / Objectives
The objective of this initiative is to renovate the institution's historic Kell Building and establish the Center for the FVSU Agricultural Innovation and Entrepreneurship. As a part of the College of Agriculture, Family Sciences and Technology (CAFST), the Center will not only assist small-scale producers in Middle Georgia build agribusinesses that are economically sustainable, but will also help in training undergraduate and graduate students. The overall goal of the proposed Center will be to play a lead role in the economic development of the city of Fort Valley, Peach County and Middle Georgia constituencies.

Project Methods
The Kell Building is comprised of two components: a three-story open structure and a one-story extension on the west side of the building. The primary structure is a three story rectangular structure approximately 4' above finished grade. The floor to ceiling height on each floor is approximately 12'10". The gross square footage in the main building is approx. 12,500 sq. ft. (approx. 4,200 sq. ft. per floor).The Kell Building will have five distinct sections that will enhance undergraduate and graduate teaching (~30%), research (~35%), and extension (~35%) as follows:1. The first floor will be dedicated to three discrete functions: (i) product receiving section, including coolers, loading dock, etc., (ii) a demonstration kitchen for community outreach, and (iii) a retail outlet to sell food products produced by the University, GAP-trained small and limited resource farmers, veteran farmers, and other clients.2. The second floor will be dedicated to office spaces for clients, conference rooms, and workshop/training classrooms.3. The third floor will be utilized for student, staff, and faculty entrepreneurship activities and development of innovative ideas.Stakeholder Involvement: With input from stakeholders, seeking opportunities to collaborate with local communities and industry groups to support and build the local rural economy is part of FVSU's strategic plan. Partnerships will be established with industry groupsto assist clients in commercializing their products.Project Activities and Techniques Employed: Techniques to be employed include conducting a feasibility study for this project, which has already been completed by the institution. After approval of the five-year plan of work by NIFA, the steps involved in the process would be to:1. Complete specs and invite bids to select Architectural and Engineering (A&E) Firm according to USG-BOR guidelines.2. Select A&E Firm.3. Submit documents pertaining to A&E Firm selection to NIFA to seek approval.4. Complete specs and invite bids for contracting according to USG-BOR guidelines.5. Section of Contractor.6. Submit documents pertaining to Contractor selection to NIFA to seek approval.7. Conduct Environmental Assessment and submit report to NIFA.8. Site preparation and demolition of selected areas.9. Systematically assess the status of the building and sequentially proceed with renovation.10. Follow proposed floor programs for the three floors.Progress Monitoring and Documentation: The CAFST will establish an advisory committee for this project that will include campus senior administrators, alumni, and community members, who will periodically meet with Project Directors and get updates on the progress made. The Committee will provide advice as needed to meet the bench marks established in a timely manner. The institution has the infrastructure in place with adequate checks and balances to document all aspects of the project and share those as required with the USG BOR and NIFA officials.

Progress 03/01/24 to 02/28/25

Outputs
Target Audience: Nothing Reported Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals?Finalize the design plan for the Meat Technology Building renovation and expansion. Obtain approval from NIFA and the USG BOR for the selected construction contractor responsible for both design and construction

Impacts
What was accomplished under these goals? Fort Valley State University proposes two projects for the 2013-2017 1890 Facilities Grant Program: 1) remodeling and expanding the Ellison Agricultural Engineering Technology Building, and 2) expanding the Meat Technology Center (Animal and Food Science Building) with new research laboratories, classrooms, offices, and support areas. These projects address the need for additional and updated instructional, outreach, and research space. The university will first focus on the Ellison Agricultural Engineering Technology Building. Current efforts are directed towards renovating the Meat Technology Center. The design plan is being revised to utilize the remaining budget and NIFA station funds, expediting the design and construction schedule. The site is free from environmental issues. Approval has been granted to use station funds ($893,792.00) for project completion, and the USG-BOR has been notified. Scheduled CDs, including equipment and casework, will be reviewed by BOR and the campus for construction permit application. All necessary paperwork will be submitted to NIFA before proceeding further.

Publications

Progress 03/01/23 to 02/29/24

Outputs
Target Audience: Nothing Reported Changes/Problems:The design firm recently detected several unforeseen structural issues in the crawlspace of the Kell Building that now require substantial adjustments to the design. Construction and material cost escalations have further complicated and delayed the process. Although the design was completed, itwas deemed essential to revise itto stay within the project budget. Once the design is finalized, it will be submitted to NIFA and the Board of Regents of the University System of Georgia (BOR) for review and approval before proceeding with construction planning. What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals?The BOR is closely monitoring thedesign revision and the cost to facilitate the project. As soon as the design is finalized, we will proceed with construction. Since the project does not involve ground-up construction, weanticipate the objective of Award No. 2019-45200-29221 to be accomplished within the next year. The budget available currently for the KellBuilding Project is $4,742,883.01 (see attached SF-425). This budget will be expended within thenext year.

Impacts
What was accomplished under these goals? The Facilities Project Concept Proposal for USG-BOR's Integrated Project Review was developed and submitted. The review was completed. A design firm has been selected, and the selection process and the firm have been approved by NIFA. State Historic Preservation approval has been secured and environment assessment has also been completed. A Project Team/Advisory Committee has been formed. The design firm has completed the final design plans; however, there was an unexpected structural issue detected that requires a small adjustment to be made to the design. Construction and material cost escalations have further complicated and delayed the process. It was deemed essential to revise the design plan to stay within the project budget. Once the design is finalized, it will be submitted to NIFA and the Board of Regents of the University System of Georgia (BOR) for review and approval before proceeding with construction planning. The progress made during the past year in chronological order is given below: January 31, 2023 - Cost estimate review with the design firm. February 13, 2023 - GMP team meeting. April 27, 2023 - GMP building stabilization plan review. October 10, 2023 - Cost-overrun and strategy discussion with the USG officials. The contractor selection process has been completed and the recommendations are currently being reviewed by the USG-BOR Facilities Office.

Publications

Progress 03/01/22 to 02/28/23

Outputs
Target Audience: Nothing Reported Changes/Problems:Unforeseen building stability issues were discovered when the design team inspected the crawlspace of this historic building. In order to accommodate the additional expenses toward building stabilization, the design plan is currently being amended. The revised plan will be submitted to NIFA for review and approval. What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals?Finalize the design plan, seek approval from NIFA and the USG BOR, and proceed with construction planning.

Impacts
What was accomplished under these goals? The project has reached the final phase of the design process. A thorough evaluation conducted by the Georgia Environmental Protection Division has determined that the site will not be included in the Hazardous Site Inventory. Based on their assessment, there is no evidence to suggest any substance exceeding the reportable quantity on the property. Despite this positive outcome, progress on the project has slowed due to cost overruns. A revision to the scope of the project is being considered since the stabilization of this historic building is now estimated to cost more than what was initially budgeted. Once finalized, the plan will be submitted to NIFA for approval.

Publications

Progress 03/01/21 to 02/28/22

Outputs
Target Audience: Nothing Reported Changes/Problems:Remediation steps are being planned to resolve the issue identified in the Environmental Study Report. What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals?Resolve the issue identified in the Environmental Study Report, and seek approval from NIFA to proceed with construction.

Impacts
What was accomplished under these goals? Contracting firm has been selected. The furniture placement plan, materials, and design have been finalized. Once the USG BOR Facilities Office completes all processes, we will share all documentswith NIFA to seek approval to proceed with construction and request release of funds.

Publications

Progress 03/01/20 to 02/28/21

Outputs
Target Audience: Nothing Reported Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals?Construction contractor will be selected and program and timeline will be finalized. Start initial preparation work for construction and renovation.

Impacts
What was accomplished under these goals? A design firm has been selected and design plans have been finalized. Currently in the process of reviewing the environmental study report and selecting a contracting firm.

Publications

Progress 03/01/19 to 02/29/20

Outputs
Target Audience: Nothing Reported Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals?For the next reporting period, we will complete the architectural plans for renovation and begin the construction work.

Impacts
What was accomplished under these goals? A project proposal concept document was developed as required by the University System of Georgia - Board of Regents for Integrated Project Review. The USG has completed the Integrated Project Review and has approved renovation of the Kell Building to establish the FVSU Center for Agricultural Innovation and Entrepreneurship. FVSU Facilities Director and the USG Facilties Office representative are currently working on bidding for architectural work.

Publications