The demand for local food has risen over the last decade; however, a growing number of consumers also want more convenience built into their local food choices – flavorful options that are less perishable than farm-fresh products and require minimal preparation at home. This program will introduce Extension educators and small-business owners to general principles for successfully creating further-processed foods and where to find specific guidance at each developmental stage.

Registration Information: Register HERE

Speakers

• Gary Bullen, Extension Associate, Department of Agricultural & Resource Economics, North Carolina State University
• Annette Dunlap, Food Business Specialist / Agribusiness Development, North Carolina Department of Agriculture & Consumer Services
• Barry Nash, Seafood Technology and Marketing Specialist, North Carolina Sea Grant

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This workshop is based upon work that is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, under award number 2013-68004-20363. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.