What information can you give me on setting up a centralized value-added processing kitchen facility for a group of farmers?
The resource listed below is a very good report on two models of such a facility. The report contains sources of further information and resources.
You can also access a feasibility study for shared-use commercial kitchen facility at http://ag.jefferson.wsu.edu/uploads/pdf/food-incubator-study.pdf (PDF/1.13MB). It is over 200 pages long and contains a wealth of useful information, things to consider, and so on.
Greenberg, Laurie. 2005. Adding Value for Small-Scale Producers: A Study of Cooperative Kitchen Incubators and Values-Based Marketing. Minneapolis: Northcountry Cooperative Foundation.
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