|
|
Program offers tips on turning a home recipe into a businessHave you ever thought of starting a food business? Do you have a favorite family recipe you would like to bring to the marketplace? Are you a producer considering adding value to an agricultural product, or maybe you're a restaurateur or chef exploring the marketing of a house specialty. Those are just a few of many scenarios that are addressed by the University of Nebraska-Lincoln Food Processing Center's Food Entrepreneur Assistance Program. "Since 1989 the Food Entrepreneur Assistance Program has helped hundreds of entrepreneurs throughout the United States investigate and realize their dream of starting a food business," said Jill Gifford, program manager. The program was designed specifically to assist food manufacturing entrepreneurs. It begins with a one-day "From Recipe to Reality" seminar. The next seminar will be Jan. 11. It provides entrepreneurs with an understanding of the key factors that need to be considered when starting a food manufacturing business. Following the seminar, participants may choose to enter the "From Product to Profit" phase of the program which provides a more comprehensive level of assistance. Tim O'Dell, president of Chili Dawg's Foods of Fire in Blair, recently completed the program. O'Dell's company manufactures Habanero Pepper Spread under the brand name Hablemeno. This sweet but hot, versatile spread is sold in grocery stores throughout Nebraska. "Trying to bring a home recipe to market is like being thrown to the lions, unless of course you have the good fortune to work with the University of Nebraska Food Processing Center in their Food Entrepreneur Assistance Program. We would still be floundering, not knowing what step to take next, what comes first, the chicken or the egg? The Food Entrepreneur Assistance Program took us from the starting line to the finish line in a logical and well planned manner and with outstanding results. We could not have done it without them," O'Dell said. Topics in the seminar include market research, product development, packaging, labeling, pricing, product introduction, promotional materials, food safety, and legal and business structure issues. In one day entrepreneurs will gain valuable insight on the basics of starting a food business that could take them months or even years to research on their own. Registration deadline for the Jan. 11 seminar is Dec. 18. During the "From Product to Profit" phase entrepreneurs receive comprehensive, individualized and confidential assistance from food scientists and business consultants with the development of their own business venture. Early registration for seminars is encouraged due to limited space. To receive a Food Entrepreneur Assistance Program information packet and registration form please contact: Jill Gifford, Food Processing Center, University of Nebraska-Lincoln, 143 H.C. Filley Hall, Lincoln, NE 68583-0928, phone 402-472-2819, e-mail jgifford1@unl.edu, website: http//fpc.unl.edu.
Copyright/Privacy
Copyright 1995-2012. High Plains Publishers, Inc. All rights reserved. Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com |
|
