Something’s Cooking in the Kitchen

Something’s Cooking in the Kitchen

Summary

The first year has been focused on recruitment and publicity about the project–it has resulted in the formation of a small group of entrepreneurs who are learning about how to create a viable food business. After several introductory meetings where people shared their ideas and formulated more concrete plans for products the group attended the University of Georgia’s Starting a New Food Business course–because of the interest of our grant participants, it was offered in our county (vs. having to travel to UGA). There have been additional workshops in packaging and marketing and a chance for each of the participants to consult with a marketing consultant to fine-tune their product.
We have realized that the process of bringing an idea to market is a complicated one–Anna Evans, the production director, is creating a group where support and encouragement can be found in taste testing meetings–each participant previews their product and discusses their marketing ideas.
We have firmed up the certified kitchen location and are ready for our participants to go into production when locally-grown produce comes into season early next year. The participants will work on sourcing their needs with local farmers and fine-tune their recipes, packaging, and sales outlets. Each participant will enter their product next Spring in the Georgia Department of Agriculture’s annual competition of Georgia-made products.
The state’s position on microprocessing is still being revised–at the current time, we are working with our local extension agent to clarify the policies. We are keeping our local state representative and senator in the loop and will continue to update them on our experience and needs regarding this issue.

Objectives/Performance Targets

(1) We have recruited a group of entrepreneurs who have begun the process of bringing their product ideas to fruition by taking the state’s course on starting a food business and consulting with our consultant on packaging and marketing.
(2) The participants are now in the testing phase of their project and will soon begin to source their ingredients from local producers and make their products in a rented, certified kitchen.
(3) We are working with our local extension specialist and the food safety representatives to clarify the current and proposed policies on microprocessing in Georgia.
(4) We have begun discussions with a state-wide growers and consumers organization to disseminate information and to learn what others are doing to advance the idea of microprocessing in Georgia.

Accomplishments/Milestones

The recruitment of local folks who were ready and willing to commit to the real-time development of their product ideas has resulted in a group that is supportive and motivated to make things happen. Our production coordinator has gathered together the resources that will assist in this endeavor–we were able to get the excellent faculty from the University of Georgia to come to our county to offer their comprehensive course on starting a food business. This really made it real regarding the steps and the requirements for a viable product. The major milestone for this first stage has been our participants going from wishes to action. They are now ready to move into producing their products and evaluating the cost effectiveness of their ideas.

Impacts and Contributions/Outcomes

The impact of the project thus far has been in the minds of the participants and the community at large–there is an appreciation for taking an idea and making it a reality. The community is interested in seeing what will happen and very supportive of the participants. The local economic development folks are getting an education on the viability of local agricultural initiatives and the marketability of local organic and sustainable products. The term value-added is one that is now understood and recognized as a potential growth direction for our county’s ag and business sectors. The scale, as yet, is small, however the idea is gaining acceptance and interest.

Collaborators: