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Permalink Organic Value-Added Processing & Certification Webinar

December 11, 2017
Online

Join CCOF for a webinar that reviews requirements for certifying value-added products under the USDA National Organic Program. This webinar is ideal for small- to mid-sized organic farms looking to explore organic certification requirements for their value-added products. Jessie Nichols, senior hander certification specialist at CCOF, will review the requirements for organic growers looking to certify their value-added products--such as jams, salsas, and dried fruit--through the USDA National Organic Program. In addition, she will highlight different avenues for integrating value-added processing into a farming operation, including processing products in a farm kitchen, using a commercial kitchen, or hiring a co-packer. Finally, Nichols will touch on special considerations related to shared commercial kitchens, CSA boxes, as well as simple on-farm processing. In the second half of the webinar, gain the on-farm perspective from Rebecca Courchesne (a.k.a. Chef Becky) from Frog Hollow Farm. Courchesne will share her experience producing a diversity of organic value-added products from Frog Hollow Farm fruit, including conserves, marmalades, and chutneys.

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