Farmers Market Boot Camp Workshops
Register Now for the Farmers Market Boot Camp Workshops
Knowing which foods can be made in a home kitchen, where they may be sold and how to properly label them is important for anyone thinking about making a food product in their home. Only foods considered non-potentially hazardous can be made in a home kitchen. Potentially hazardous food products such as pickled vegetables and eggs, sauces and dressings, products that contain meat or poultry and foods that must be refrigerated must be made in a commercial kitchen. The Farmers Market Boot Camp Workshops will help producers wanting to make these food products understand the elements of a commercial kitchen, the costs and the regulations for food manufacturing.
Other topics to be addressed in the workshop include the unique production challenges and marketing opportunities for selected fruit and nut crops, trends in online food marketing and the basics of revenue insurance including eligibility, the application and premium estimation for non-insured disaster assistance (NAP) insurance.
The Farmers Market Boot Camp Workshops will be held January 30 in Clarksville, January 31 in Martin, February 1 in Memphis, February 6 in Blountville, February 7 in Alcoa and February 8 in Shelbyville. Check-in and networking will begin at 9 am local time. Sessions will begin at 9:30 am and end at 3:30 pm.
Pre-registration and pre-payment are required no later than five business days prior to each event. Space is limited and there is a registration fee of $20 per person. Lunch will be provided.
This workshop fulfills a Tennessee Agricultural Enhancement Program requirement in the Fruits and Vegetables and Value-Added diversification sectors. For additional information regarding educational programs for TAEP requirements, please contact Clay Dunivan at the Tennessee Department of Agriculture, 615-837-5348.