OPI is working with the Minnesota Department of Agriculture to bring processors together to discuss what's involved in going organic. Presenters include Michelle Menken, manager or MCIA's organic certification program, and Jenny Buckley, OPI's Business Development Facilitator. Workshops are offered the week of Sept. 21, 2015 in three locations: St Cloud, Twin Cities, and Rochester.
Creating a traceability system can pose challenges for food processors of any size. Paperwork and recordkeeping take time away from production and marketing. Yet they are essential. Quigistics, a start-up company based in Middleton, Wis., has developed software designed for small food business inventory and traceability systems, and shared with OPI some of the details food businesses will want: what the software does, how one gets started with it, the availability of a trial version, and pricing. We also share the experience of one user, RP's Pasta Company of Madison, Wisconsin.
Agriculture Secretary Tom Vilsack announced on May 8, 2015 that USDA is making $30 million available to farmers, ranchers and food entrepreneurs to develop new product lines. Funding will be made available through the Value-Added Producer Grant (VAPG) program.
The environment. Preventive nutrition. Concerns for farmer health. These are just three of the powerful reasons food entrepreneurs may choose to go organic, and that’s not even counting the pragmatic reasons. Organic certification makes good business sense because
The Organic Processing Institute is here to help you navigate a path to successful organic processing in the Midwest. We help forge links among organic farmers and processors to ensure sustainable success. Whether you are a current processor or want to become one, we can help you thrive.