Completed Project Report


Reducing Marketing, Legal and Production Risk for Specialty Crop Producers by Adding Value

  • Award Amount: $32,290
  • Regional Center: Northeast Extension Risk Management Education Center
  • Grant Program: 2016 Education Projects
  • Project Director: Winifred McGee
  • Email: wwm1@psu.edu
  • Organization: The Pennsylvania State University

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Project Overview

This project taught under-served and specialty crop producers the benefits of drying surplus fruit and vegetables, individually or in a shared kitchen, to address the production, marketing and legal risks associated with experiencing product not sold. The project also addressed the methods, protocols and costs of adding value to this excess to empower farmers to make informed decisions about adoption. Educational materials that were developed showed producers how to determine when to consider drying fruit/vegetables, explore the feasibility of adding value, and, when appropriate, launch adoption strategies. Thirteen meetings (172 participants), one webinar (21 attendees), and two on-line videos (60 views) were held, including hands-on training in processing of apples, zucchini, and berries. At Greater Johnstown Career and Technology Center (GJCTC), interested culinary students were taught commercial food drying methods, equipping them to provide cost-effective, safe co-packing to interested farmers. As a result, 6 farmers began drying commercially.

Number of Participants: 253

Results

Project Steps

PROMOTIONAL MATERIALS

There are no promotional materials available for this project.

EDUCATIONAL MATERIALS

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REPORTS & EVALUATIONS

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DELIVERY AREA

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