Your Online Resource for Value-Added Food Processing Assistance See the Brochure for our Workshop Scheduled for April 24, 2008

Food Entrepreneurship Engagement Program

Ingredient Supplier versus Product Seller, which are you and do you have what it takes? Purdue New Ventures Educator Jerry Nelson tells about Food Ingredients and Sarah Yeager, Program Manager Indiana State Department of Agriculture presents Organic Products.

How will the raw material be transformed into a product? Value-added agriculture means converting from selling a commodity to selling a consumer product. There are different formulas, processes, and regulations for different commodities. The main commodities for Indiana are meat and poultry, fruits and vegetables, dairy, and cereals and grains. Organic definitions are outlined and requirements for orgainc certification are given.

Some key resources for product/process development and commodity or food ingredient information are:
 
Indiana State Department of Agriculture
Indiana Certified Organic
Transitioning to Organic Production
USDA Organic Farming and Marketing
Purdue University Food Entrepreneurship Series: Organic Products
IFT Buyer's Guide

Purdue University Department of Food Science 745 Agricultural Mall Drive West Lafayette, IN 47907-2009 USA Phone: (765) 494-8256

Food Science Extension Contact: Dr. Kevin Keener