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From Recipe to Market

Your friends and family rave about your homemade chowder, biscotti, blueberry jam, fudge, or other special food product. They say you should sell it and make a fortune. Are they right? Where do you start? “From Recipe to Market: Cashing in on Value-Added Opportunities” provides an overview of what is involved in taking a specialty food product to market. Learn about licensing, how to prepare and package food products safely, to assess potential profits and discover resources available to support a developing business. You must have a specific food product or recipe in mind and are expected to attend all sessions. This program is for individuals currently operating a value-added business or those seriously considering one.

Our key presenters are: Dr. Beth Calder, UMaine Extension Food Science Specialist; Dr. James C. McConnon, Extension Business and Economics Specialist; Kathy Savoie, UMaine Extension Educator

2017 Workshop dates and agenda:

September 28, 2017: Are You an Entrepreneur? What is involved in being a food entrepreneur?

October 5, 2015: Developing Your Product and Process – the critical factors: food safety, labeling, packaging, product development, food regulations and licenses.

October 12, 2017: Business Reality – the critical factors: market research, business structure, insurance, pricing, and promotion and sales options.

October 19, 2017: Resource Panel – discussion by an insurancer, banker, attorney and food business entrepreneur.

October 19, 2017: Specialty Foods

November 2, 2017: Individual Business Counseling
TBA: University of Maine, Orono Pilot Plant Tour – see the equipment and resources available to assist with food product development research.

The cost is $95.00 per person (limited financial assistance available). Registration is online at Participants must register by September 21 to reserve a space. Call 207-781-6099 or email For more information or to request a disability accommodation, call 781-6099 or 1-800-287-1471 in Maine.

University of Maine Cooperative Extension:

As a trusted resource for 100 years, University of Maine Cooperative Extension has supported UMaine’s land and sea grant public education role by conducting community-driven, research-based programs in every Maine county. UMaine Extension helps support, sustain and grow the food-based economy. It is the only entity in our state that touches every aspect of the Maine Food System, where policy, research, production, processing, commerce, nutrition, and food security and safety are integral and interrelated. UMaine Extension also conducts the most successful out-of-school youth educational program in Maine through 4-H.