Adding Value to Locally Grown Products

Project Type: Research and Education
Funds awarded in 2020: $162,545.00
Projected End Date: 12/31/2023
Grant Recipients: The University of Scranton Small Business Development Center; The Pennsylvania State University
Region: Northeast
State: Pennsylvania
Project Leader:
Lisa Hall Zielinski
The University of Scranton Small Business Development Center
Farmers often consider adding value to the whole foods produced on their operation as a way to retain a higher percentage of the food dollar on the farm. This fact sheet describes how producers can start and operate a value added enterprise in their farm kitchen or in a nearby community kitchen in Pennsylvania.
Fact Sheet
Winifred McGee, University of Scranton SBDC
Target audiences:
Farmers/Ranchers; Educators
Ordering info:
Winifred McGee
University of Scranton SBDC
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 or SARE.