Transitioning To Value-Added Products Business Course
Transitioning To Value-Added Business Course
NABC's Transition to Value-Added Business Course consists of a series of comprehensive classes that can provide you with the tools and know-how necessary to develop and launch a new value-added product into the market place.
Cost of complete course: $299
Cost by Individual class (click workshop title for more about that class):
- To Market! To Market!: $95; $85 with PSFN Member discount* CONCLUDED
You Need A Plan: $95; $85 with PSFN Member discount* CONCLUDED - Now We're Adding Value: $95; $85 with PSFN Member discount*
- Fueling An Enterprise: $25
- Ready, Set, Go: For those who purchase the complete course
* For more information about becoming a member of PSFN (Puget Sound Food Network) please contact Project Manager Lucy Norris: lucy@psfn.org
Market Feasibility a & Marketing Plan Development - CONCLUDED
November 8, 2011 - Skagit Transit Station 9am to 4pm
NABC will offer To Market! To Market! This class will be presented by NABC's Lucy Norris and Jeff Voltz. The class will provide you with the tools necessary to assess the market potential of the value added product you would like to bring to market. The class will also provide tools on how to create a brand and brand strategy, choosing the right marketing mediums, understanding product distribution and marketing channels, and understanding sales forecasting and profit structures.
Business Plan Development - CONCLUDED
Early December, 2011
NABC's expert staff and partners will present, "You Need A Plan." This class will provide an overview on how to conduct a structured strategic planning process and then get into the nitty-gritty work of helping you to prepare an enterprise budget for your business venture.
Product Development CONCLUDED
Late January through early February, 2012
With "Now We're Adding Value!", NABC will engage a group of value-added processing experts who will present one-day intensive classes keying in on specific product categories including meat (smoking, curing, and processing/freezing/packaging for retail sales), dairy (yogurt, artisan cheese, cream cheese, cottage cheese, and sour cream), pastured poultry, prepared foods such as preserves, sauces, dressings and frozen foods, nutraceutical products, and floral and nursery. These classes will cover cost analysis, processing, packaging, storing, food safety, and regulatory requirements.
- CLASS 1 - Value Added Dairy CONCLUDED
Consumer Trends, Product Development, and Food SafetyFriday, January 27, 2012 9:00 AM - 4:30 PMSkagit Transit Station Community Room105 East Kincaid Street, Mt Vernon, WA 98273 - CLASS 2 - Value Added Floral, Nursery, Medicinal Herb
Consumer Trends and Market Diversification Opportunities for Specialty Crop Producers CONCLUDEDWednesday, February 1, 2012WSU Mt. Vernon Research Center16650 State Route 536, Mount Vernon, WA 98273
9:00AM to 4:30PM
- CLASS 3 - Value Added Meat CONCLUDED
Geared to small-scale producers of beef, lamb & pork.
Monday, February 6, 2012WSU Mt. Vernon Research Center16650 State Route 536, Mount Vernon, WA 98273
9:00AM to 4:30PM
- CLASS 4 - Value Added Prepared Foods CONCLUDED
Geared to Small Scale Producers of Preserves, Sauces, Dressings and Vinegars, Snacks, Baked Goods and Other Value-Added Products
Tuesday & Wednesday, February 14-15, 201221 Acres
13701 NE 171st St, Woodinville, WA 98072
9:00AM to 4:30PM
- CLASS 5 - Season Extension CONCLUDED
Technologies and Techniques to Help Specialty Crop Producers Take Advantage of Shoulder Seasons and Year-Round MarketsThursday, March 8, 2012Skagit Valley Gardens18923 Peter Johnson Road, Mt. Vernon, WA 98273
9:00AM to 4:30PM
Access to Capital
April 25, 2012
"Fueling the Enterprise," a class on sourcing capital will provide producers with valuable information and tools to use in conjunction with enterprise budgets and business plans. This class will prepare you to engage with a multitude of options and access the financing and cash necessary to successfully launch your product. Please register through the PayPal link above.
Business Plan Wrap-Up & Closing the Sale
Early March, 2012
The final class "Ready, Set, Go!" will be held in early March. This class will be for those producer participants who are ready to actually bring a new value-added product to market.
But wait... it ain't over 'til it's over. NABC will continue to provide ongoing support and counsel to these producers all the way through product launch for a very reasonable negotiated fee.
For questions and inquiries please contact:
Jeff Voltz, Project Manager
360-593-4744