The Value-added Microprocessor Project

2005 Annual Report for ES04-072

Project Type: Professional Development Program
Funds awarded in 2004: $94,228.00
Projected End Date: 12/31/2006
Region: Southern
State: Kentucky
Principal Investigator:
Sandra Bastin
University of Kentucky

The Value-added Microprocessor Project


Since the farmer market legislation opened the avenue for farmers to sell value added food products from their home if the predominant ingredient was grown, harvested and processed on the farm, the Value-added Microprocessor Project has trained 95 farmers and 52 Cooperative Extension Agents. Processors increased 13% for a total of 84. Responses from farmers indicate that there is a steady increase in profitability of selling value added products at farmers markets.

Objectives/Performance Targets

*Provide Homebased Microprocessor Workshops to various venues throughout the state for both farmers and Cooperative Extension Agents.
*Survey participants of additional value added professional development for both farmers and agents.
Offer additional value added professional development for interested community individuals.

Impacts and Contributions/Outcomes

*Fifty-two agency professionals and 95 farmers received technical expertise and knowledge from the Homebased Microprocessor Worskhops. Seventeen workshops were presented in a variety of locations so everyone would have access to the training.
*Exams indicated that there was a large increase in knowledge. (Data will be statistically analyzed at the end of the grant period.) 100% of the farmers indicated they would follow safe processing procedures according to the approved process schedules.
*Forty-six percent of the farmers trained, sold their value added products at farmers market. All reported making a profit.
*A survey of participants indicate they want additional information about commercial sales. A training will be provided later this year in the form of Kitchen to Market.
*Home canning basics workshop was presented to 27 interested community members. 100% of the participants they would follow safe processing procedures and use USDA recommended recipes. only.