Released June 4, 2008
LINCOLN, Neb. — Agriculture comprises a large industry in Nebraska. This rapidly changing industry is encouraging many farmers and ranchers to explore the idea of creating value-added food businesses. The Food Processing Center at the University of Nebraska-Lincoln offers a program that provides complete business and technical assistance to food manufacturers throughout the country.
The center's one-day seminar, From Recipe to Reality, allows participants to learn all the aspects of starting a food business. It’s the first phase of the nationally recognized Food Entrepreneur Assistance Program.
"Farmers and ranchers can explore many ideas including how to direct market beef and pork to consumers, processing a finished product from locally grown produce or taking a family recipe to the marketplace. The possibilities are endless and the seminar will help participants begin to develop their own business idea. Many attendees currently participate in their local farmers market. This seminar helps them explore the idea of expanding their business to sell to grocery stores and restaurants," explained Jill Gifford, program manager.
Krista and Doug Dittman own and operate Branched Oak Farm north of Lincoln. Part of their farming operation includes dairy cows. Many farmers, including the Dittmans, have investigated ideas to diversify their farm. The Dittmans' cooperative research with Kevin and Charuth Loth, owners of ShadowBrook Farm, led them to the idea of developing Farmstead First, a cooperatively owned and operated dairy processing facility.
The Dittmans currently produce and market Quark, a cheese commonly found in Europe with a texture that is softer than cream cheese but firmer than sour cream with a pleasant yogurt taste. In addition to this unique cheese, they also produce fresh mozzarella, camembert and are developing an aged Gouda.
Krista participated in the Food Entrepreneur Assistance Program as they developed and launched their business. "The food-handling and food industry education the Food Processing Center offers through its Recipe to Reality and Product to Profit courses is priceless. It was a crash-course in entering the world of professional food production and helped the cheesemakers at Farmstead First become more savvy business owners," said Dittman.
The next From Recipe to Reality seminar is Aug. 8. For more information about the program contact Gifford at: Food Processing Center, University of Nebraska-Lincoln, 143 H.C. Filley Hall, Lincoln, NE 68583-0928, phone (402) 472-2819, e-mail jgifford1@unl.edu.
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http://ianrnews.unl.edu/static/0806042.shtml
Contacts: Jill D. Gifford, (402) 472-2819
Dan Moser, (402) 472-3007
