The University of Maine Cooperative Extension will be offering its popular half-day workshop, Recipe to Market, which is a multi-disciplinary workshop that covers the business and food aspects of starting a food business in Maine. This workshop is intended for entrepreneurs and/or farmers interested in starting a home-based, specialty food business. This program does not cover herbal supplements or commercial processing (including beverage or juice manufacturing). Products that will be discussed, include but are not limited to, canned shelf stable products (jams/jellies/preserves, baked goods, condiments, salsas, sauces, dessert sauces), dry mixes, and candies/confections. Topics include the business basics, an overview of the product development process, licensing/regulations, and food safety.
Minimum number of participants: 10
Deadline to register: Nov. 17. Register here: https://extension.umaine.edu/register/product/recipe-to-market-is-it-for-me-2022/
UMaine Cooperative Extension course instructors include:
Louis Bassano, Professor Emeritus of Cooperative Extension
Beth Calder, Extension Food Science Specialist, Professor of Food Science, and Director of the UMaine Food Testing Services
Jim McConnon, Professor Emeritus, School of Economics and Cooperative Extension, University of Maine
If you are a person with a disability and need accommodation to participate in this program, please call 207.581.2788 or email melissa.libby1@maine.edu to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
