Value-Added Food Products


Examples of value-added foodstuffsLooking for ways to increase profits by cooking, canning, freezing, frying, chopping, or pickling your raw agricultural products, and selling them in jars, pouches, cans, bottles, bags, or boxes? This page offers resources and tools for making and selling value-added food products.

Arrow Icon Product Cost Calculators
Arrow Icon Videos
Arrow Icon Podcasts
Arrow Icon Tutorials
Arrow Icon Publications
Arrow Icon Materials from the Beyond Fresh Project
Arrow Icon Other Links


Product Cost Calculators


Choose the right calculator for your situation and estimate the profitability of value-added products made in a commercial kitchen.

Commercial Kitchen On Your Farm (Excel)
Instructions for On-Your-Farm Calculator (PDF)

Commercial Kitchen Hourly Rental (Excel)
Instructions for Hourly Rental Calculator (PDF)

Commercial Kitchen Long Term Lease (Excel)
Instructions for Long-Term Lease Calculator (PDF)

Commercial Kitchen Build Operate (Excel)
Instructions for Build-Operate Calculator (PDF)

Data Collection Worksheet (Excel)
Use this handy Excel worksheet in the kitchen while you test products to jot down information you will need later for the calculators above


Videos


Food Safety for Organic Growers in Texas
Food Safety Regulations for Local Farmers
Connecting with Institutional Markets: Strategies and Programs for Producers
Grow Montana: Montana Food System Notes
Selling Local Food to Schools: USDA Regulations


Podcasts


Value-Added Products at Boggy Creek Farm in Austin, Texas
Working with Your Meat Processor


Tutorials


Scaling Up for Regional Markets
This tutorial provides lessons and information for farmers who have success in smaller and more direct marketing channels and who are interested in expanding their operations to meet a growing demand for local food. There is a specific lesson on Value-added Products.


Publications


Adding Value to Farm Products: An Overview - IP141

PDF Price: FREE

 • Summary • Download PDF  • Buy Print Copy  • View Now

Adding Value to Farm Products: Getting the Legal Ducks in a Row

PDF Price: FREE

 • Summary • Download PDF

Bringing Local Food to Local Institutions - IP242

PDF Price: FREE

 • Summary • Download PDF  • Buy Print Copy  • View Now

Food Dehydration Options - IP147

PDF Price: $.95 for non-members

 • Summary • Buy PDF  • Buy Print Copy

Grain Processing: Adding Value to Farm Products - IP140

PDF Price: FREE

 • Summary • Download PDF  • Buy Print Copy  • View Now

Keys to Success in Value-Added Agriculture - IP172

PDF Price: FREE

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Lamb Cut Guide for Direct Marketers - IP534

PDF Price: FREE

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Oilseed Processing for Small-Scale Producers - IP134

PDF Price: FREE

 • Summary • Download PDF  • Buy Print Copy  • View Now

Working with Your Meat Processor - IP536

PDF Price: FREE

 • Summary • Download PDF  • Buy Print Copy  • View Now

 

NOTE: The proceding documents are available as Adobe Acrobat PDFs. Download Acrobat Reader.


Materials from the Beyond Fresh Project


Beyond Fresh Cover Art

In 2018, a team led by the National Center for Appropriate Technology completed a three-year research and education project called Beyond Fresh: Expanding Markets for Sustainable Value-added Food Products in Texas. Materials from the project are available below. We hope you find them useful.

Beyond Fresh: a Food-Processing Guide for Texas Farmers

Taking a “Farmer First Approach,” this workbook helps you decide what products to create, how to make and sell them, and at what scale. It includes chapters on choosing a commercial kitchen, dealing with regulations and food safety laws, designing labels and packaging, and seeking funding for your new food enterprise.

Value-Added Product Cost Calculators

See links near the top of this page.

Beyond Fresh: Food Processing Market Opportunities (PDF)

This April 2016 market research report by Dr. Rodney B. Holcomb and Dr. Timothy Bowser (Food Mech, LLC) includes chapters on Organic Foods; Millennial Shoppers; Fermented and Pickled/Acidified Foods, and Salsa; Vegetables: Canned, Dried, and Otherwise Processed; Fruits: Dried, Jams/Jellies; and Prepared Meals and Sides.

Final Beyond Fresh Project Report

This April 2016 market research report by Dr. Rodney B. Holcomb and Dr. Timothy Bowser (Food Mech, LLC) includes chapters on Organic Foods; Millennial Shoppers; Fermented and Pickled/Acidified Foods, and Salsa; Vegetables: Canned, Dried, and Otherwise Processed; Fruits: Dried, Jams/Jellies; and Prepared Meals and Sides.

Resource Directory

This directory, housed on the Texas Center for Local Food website, includes many resources for value-added food product development in Texas, including potential buyers, commercial kitchens, food manufacturing facilities, food brokers, food distributors, and food analysis labs.

Project poster

Download the PDF here

 

Materials shown above, from the Beyond Fresh Project, are based upon work that is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, under award number 2014-38640-22155 through the Southern Sustainable Agriculture Research and Education program under subaward number LS14-264. USDA is an equal opportunity employer and service provider..


Other Links


SARE Farm to Table: Building Local and Regional Food Systems
USDA Rural Development, Value-Added Producer Grants
• National Sustainable Agriculture Coalition, “Farmers Guide to Applying for the Value-Added Producer Grant Program”
Robert M. Kerr Food and Agricultural Products Center
Oregon State University Value-Added Food Product Development
Agricultural Marketing Resource Center

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