Author: Ivory Harlow, Program Specialist CFAES Center for Cooperatives

Join the CFAES Center for Cooperatives at the West Virginia Small Farm Conference in Charleston on Saturday, February 16th.

The Center for Cooperatives presents United We Farm: Cooperative Solutions for WV Ag Producers.

Learn more and register at https://extension.wvu.edu/conferences/small-farm-conference

Session description: West Virginians across the state are exploring the cooperative businesses model as a solution to the challenges that many farmers face – access to markets, aggregating larger volumes of products, and saving time and resources. Do you think a cooperative might offer a solution for your farm or community? Learn about how West Virginia farmers are using the co-op model and how to explore a co-op for your community. Service providers – Extension educators, community developers, and agvocates – may also find this session a great opportunity to learn about the model and about resources that they can integrate into their work.

3 Ways to Elevate your Farm Marketing in 2019

Local: The Gift that Gives Back

Vacant storefronts and barely-surviving businesses dominated downtown Chillicothe when I moved to Ohio in 2011. Today downtown is home to thirty thriving businesses, offering everything from retail items to food, personal and professional services. The revival of the downtown area and the continued success of its tenants depends on residents’ support and contribution to the local economy.

Shop local, Give local

Every dollar you spend in the local economy has a threefold multiplier effect: direct, indirect and induced, according to the American Independent Business Alliance. A direct impact occurs when businesses spend revenue to operate the business itself; purchasing inventory from local vendors, paying utilities, rent, and wages to employees. Indirect impact is the result of recirculating dollars in the local economy. The induced impact is additional consumer spending that happens when employees, business owners and others spend earned income locally. ¹

Supporting local businesses has non-economic benefits too. It cultivates hometown character and creates cohesion among community members. “It’s great to see decorated storefronts downtown instead of boarded-up windows,” a longtime resident of Chillicothe said, “The new downtown Chillicothe is something the entire community is proud of.”

Giving local gifts communicates your hometown pride. Givers can share the story behind the gift and what makes it special. For example, give a fruit basket from a local farm and share how your family looks forward to visiting the farm’s pick-your-own each fall. Give a personal recommendation with a gift card to an independent coffee shop, “The jumbo cinnamon rolls are the best!”

Local food makes great stocking stuffers and party gifts: wine, honey, jerky, candies and other products from area producers. These items are easy to ship and send a piece of your hometown to far-away family and friends. My husband has standing dibs on a turkey leg at holiday meals. One year he was stationed in Korea and missed the holidays with his family. His grandmother mailed the turkey leg across the Pacific Ocean. Although I don’t recommend sending perishable items, sending nonperishable local food products are a way to make the world feel a little smaller.

Small businesses are a great place to find locally made body products, housewares and jewelry. Small, independently owned businesses often serve as a retail gateway for local producers and artisans, who can work directly with the manager to stock products at a small volume, instead of coordinating a large volume through a regional distributor.

Don’t forget services- the person who has everything will appreciate the gift of local spa services, classes, or tickets to experience area attractions.

Buy local, online

No time to go downtown? You can still shop and give local online. Many local businesses have ecommerce websites that allow customers to pick-out, purchase and ship gifts without stepping foot in the store.

Looking for local food and products? You can find local produce, beef, dairy, herbs and value-added product at www.localharvest.org.

You can find locally made clothing, crafts and retail items from over 300 Ohio small businesses and farmers at Celebrate Local shops in Cincinnati and Columbus, or buy online at www.celebratelocalohio.com.

  1. “The Multiplier Effect of Local Independent Businesses.” American Independent Business Alliance. (n.d.). Retrieved November 28, 2018 from https://www.amiba.net/resources/multiplier-effect/

*Article originally published in Farm & Dairy Newspaper

Food Hubs Connect Healthy Food, Farms, and Communities

The USDA defines a food hub as a “business or organization that actively manages the aggregation, distribution and marketing of source-identified food products primarily from local and regional producers to strengthen their ability to satisfy wholesale, retail, and institutional demand”, but food hubs do much more. Food hubs are a catalyst for community wellness. They address problems of food insecurity and connect community members to the source of their food.

Building a regional food hub requires collaboration of multiple partners. Each partner contributes unique strengths and resources to the project. Community stakeholders amplify success by participating in project planning and execution and supporting the food hub in their community.

In 2018 the Ohio State University’s Initiative for Food and AgriCultural Transformation (InFact) partnered with the Methodist Theological School in Ohio (MTSO), Seminary Hill Farm, and Franklinton Gardens Urban Farm, to develop a model for food hub businesses in underserved urban communities. The organizations invite community stakeholders, individuals and organizations to attend the Building Regional Food Hubs Conference on Nov. 9, 2018.

The conference will host local food leaders from across the state of Ohio. Anna Haas from Local Food Connection will share online possibilities for urban food hubs. Piper Fernway will describe how Bon Appetit Management Company connects institutions to local food in Appalachia. Leslie Schaller, the founder of the Appalachian Center for Economic Networks’ (ACEnet) Food Venture Center and Nelsonville Food Hub, will tell how ACEnet helps producers enhance their businesses with value-added products.

The conference will feature a panel of practitioners discussing challenges and opportunities for producers in food hub models. Panelist Tadd Petersen, manager of Seminary Hill Farm, notes that producers face many challenges. Tadd says, “Storage is the number one barrier facing producers.” Food hubs can provide aggregation, packing, processing and storage space to help farmers expand business capacity. Seminary Hill Farm works with 30 local farms to provide catering and event services, supply MTSO’s dining facilities with farm fresh food, and operate a 300-member Community Supported Agriculture (CSA) subscription. A tour of Seminary Hill Farm will follow the conference.

Attend the Building Regional Food Hubs Conference

Date: Friday, Nov. 9, 2018

Time: 9 a.m. to 4 p.m.

Location: Methodist Theological School in Ohio, 3081 Columbus Pike, Delaware, Ohio

Fee: $10

To learn more and register for the event visit www.mtso.edu/foodhubconference

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References

1. Barham, James, Debra Tropp, Kathleen Enterline, Jeff Farbman, John Fisk, and Stacia Kiraly. Regional Food Hub Resource Guide. Washington, D.C. U.S. Department of Agriculture, Agricultural Marketing Service. April 2012.

*Article originally published in Farm & Dairy Newspaper

Get ready for retail: Selling farm products at grocery stores and restaurants

Retail and restaurant sales are an opportunity for farmers and food businesses to increase sales volume and revenue, while building brand awareness in the local marketplace. But selling farm products to retail buyers isn’t as easy as showing up with samples. Before approaching grocery store and restaurant buyers, farmers must understand the market, obtain required insurance and certifications, and comply with industry standards for packaging and labeling.

Understand the market: products, people, promotions and pricing

Visit the grocery store(s) you wish to sell product to. Survey the store’s current products, customers, promotions, and pricing. Pay special attention to similar products that your products will compete against, noting the price range. Typical retail mark-up is 40%; if the retail price of fresh asparagus is $2.89 per pound, the grocer paid about $1.73 per pound.

Enjoy a meal at the restaurant you wish to sell products to. Look for language or signage that promotes local sourcing. Notice fellow diners- will your products appeal to the restaurant’s typical customers? Review the menu and consider if your products are a good fit. Make note of prices on the menu. Restaurant industry food costs average 30-35%, depending upon the style of restaurant.

Insurance and certifications

Retail and restaurant buyers may require vendors to maintain a level of product liability insurance, worker’s compensation and/or other insurance policies. Grocers may require vendor farms to be Good Agricultural Practices (GAP) certified. Buyers will appreciate a copy of your farm’s food safety plan, and an invitation to perform an on-farm food safety inspection.

Be prepared to provide buyers with documentation proving your products are USDA Certified Organic, Certified Natural, Verified Non-GMO, Animal Welfare Approved or other specialty certifications. You may need to explain terms like “grass-fed”, “pasture raised”, “natural”, “antibiotic free”, and how those terms can be used to market products to customers.

Packaging and labeling

Grocery stores and restaurants require product to be delivered in packaging that complies with industry standards. Packaging may need to include USDA or industry grading, sizing and quality standard information.

Understand legal regulations for labeling retail products, including Country of Origin labeling, USDA inspection seals, label claims, weights and business contact information that allows for product traceability. Many grocers require a price look up (PLU) or universal product code (UPC) label.

Pitching your farm products

Farmers that understand the market, obtain required insurance and certifications, and comply with industry standards for packaging and labeling, can approach buyers with confidence! The first successful sale is the start of a long-term mutually beneficial buyer-seller relationship.

Need help getting ready for retail?

Join the Ohio State University Direct Food and Ag Marketing Team for MarketReady Producer Training.

Dates: Two-part training on Thursday, November 1, 2018 and Friday, November 9, 2018

Time: 10 a.m. to 2:30 p.m. both days

Location: OSU Extension- Cuyahoga County, 12200 Fairhill Rd. E Bldg. Cleveland, OH 44120

Fee: $30 covers both days (lunch is provided)

Register: Contact gardner.1148@osu.edu or 740-289-2071 ext 132 by October 30th.

*Article originally published in Farm & Dairy Newspaper

Celebrate co-op month with Co-op Cookies

Co-op Cookies

Ingredients

1 cup Land O’ Lakes butter, softened

¾ cup America Crystal sugar

¾ cup American Crystal brown sugar

1 tsp vanilla

2 eggs

1 tsp baking soda

½ tsp salt

½ tsp Sunkist orange zest

1 heaping cup all-purpose King Arthur flour

1 heaping cup self-rising King Arthur flour

6 oz Ocean Spray Craisins

½ cup Blue Diamond sliced almonds

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat butter and sugars until creamy.
  3. Add vanilla, eggs, soda, salt and orange zest. Mix well.
  4. Incorporate flours to form dough.
  5. Stir in Craisins and almonds.
  6. Drop by spoonful onto ungreased baking sheets.
  7. Bake for 10-12 minutes, until golden.
  8. Remove from heat and allow to cool on pan.
  9. Store in airtight container.