The University of Maine Cooperative Extension’s popular three-hour workshop, Recipe to Market, covers the basics to take a favorite recipe or idea and start a food business. This workshop will introduce participants to important topics, such as an overview of the specialty foods industry, business basics to consider, and an overview of the product development process, licensing and regulations, and food safety concerns. This workshop is intended for individuals, entrepreneurs, and/or farmers interested in starting a home-based, specialty food business.
*This program does not cover herbal supplements, commercial processing (including dairy, meat, beverage, or juice manufacturing) or pet treats/foods.
Recipe to Market 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
Minimum number of participants: 10*
Registration deadline is January 31, 2025.
*We reserve the right to reschedule this program if the minimum number of participants has not been met.
Once registered, you will receive an email with a Zoom link a week before the class and an agenda and instructor handouts.
Please Note:
Registered participants will benefit from the flexibility of accessing the recording at a later date if they are unable to attend the in-person event. However, it’s important to note that the recording will be accessible for two weeks.
If you are a person with a disability and need an accommodation to participate in this program, please call Melissa Libby at 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.
