THIS CLASS HAS BEEN POSTPONED. PLEASE CONTACT THE NABC OFFICE FOR MORE INFORMATION.
This course is geared to small scale producers of preserves, sauces, dressings and vinegars, snacks, baked goods, and other value added products.
The workshop will provide the region’s small scale prepared food producers with up-to-date information and technical knowledge of the food product development process for the specialty food industry and how to bring such products to market.
Participants will be guided through the various steps from product concept development to actual product development steps, with an emphasis on factors to consider for scaling up the product from the kitchen to commercial production.
Speakers will provide examples to illustrate the steps and end goal. In addition to the aspects of product development, the workshop will cover product cost calculations and business feasibility analysis with real-world business examples.
Dr. Girish Ganjyal, WSU Extension Food Processing Specialist, and Jeff Voltz, Project Manager, NABC
Refreshments and lunch will be provided. Scholarships available: please contact our office for details.
NABC is an equal opportunity employer and service provider.
SPANISH INTERPRETING SERVICES WILL BE AVAILABLE AT THIS WORKSHOP.
Habra traducción al Español disponible. Tenemos becas disponibles: por favor llamen a nuestra oficina. Llame a Miguel Martinez en: (360) 899-8265
Many thanks to our sponsors!