Small-scale food processors, farmers, and others from the Northeast
interested in food processing for its potential to improve farm or community
viability will be gathering at the Four Points Hotel in Syracuse, New York
on January 21, 1997. Strategies for improving opportunities for small-scale
food processing will be discussed. Participants will roll up their sleeves
and address key issues ranging from regulatory concerns to how to work
together to open marketing opportunities. Hosting the event is the New York
Sustainable Agriculture Working Group (NYSAWG) in cooperation with the
Farming Alternatives Program at Cornell, the New York Food Venture Center at
Geneva, and the New York Department of Agriculture and Markets. The
conference is funded through a grant from NE-SARE.
Conference Topics. The conference sponsors have been collaborating for
nearly two years to study the needs, interests, and concerns of small-scale
food processors and the conference agenda is being developed to share what
has been learned and to involve processors as active participants in
promoting their industry. The agenda under development includes workshops on:
-business management issues (such as legal, liability, and financing),
-technical questions and answers (on licensing, labeling, food safety
regulations, workers comp, etc.), and
-marketing (such as getting on the grocery shelf, and innovative marketing
opportunities).
Representatives from state and federal regulatory agencies and Cooperative
Extension will be invited to listen to participants and answer questions.
Other topics will include the results of a survey of small-scale processors
and the need for a regional trade association to represent small-scale
processors.
Who should attend? The conference is being designed to serve the needs of:
-Anyone currently operating a food processing business (including
home-based, licensed kitchen, and separate facilities),
-Farmers and others who are interested in entering food processing as a
means of improving farm or household income, and
-State and local government officials, grassroot organizations, staff at
educational institutions, and others with interests in community or
agricultural development (limited to 30% of conference registrants).
We especially encourage processors, prospective processors, local officials,
and educators from the Northeast to "team up" as conference participants and
as promoters of small-scale food processing in their communities.
Registration information. A brochure listing the topics and workshops will
be available soon. The registration fee, which includes a lunch of local
foods in season and a reception, is $15. Participants are invited to
display their products at the conference food show. Contact the conference
coordinator, Alison Clarke of the New York State Sustainable Agriculture
Working Group. You may telephone her at 716-232-1463, fax her your request
at 716-232-1465, or write her at NYSAWG, 121 N. Fitzhugh St., Rochester, NY
14614.