The University of Maine Cooperative Extension’s popular half-day workshop, Recipe to Market, is a multi-disciplinary workshop that covers the business and food aspects of starting a food business in Maine. This workshop will introduce participants to important topics that an aspiring entrepreneur needs to consider before starting a food business. Topics that will be presented include the specialty food industry, business basics, an overview of the product development process, licensing and regulations, and food safety concerns.
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
To register, click here.
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 a limited period of two weeks.
UMaine 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 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.
