A new Direct Marketing of Specialty Food Products Curriculum has been designed by a team from University Nebraska Lincoln Extension to provide business owners with strategies and tools to help sell directly to consumers. This online curriculum can be utilized by business owners 24/7 by logging in at http://go.unl.edu/directmarketingfood.
The self-directed program allows business owners to:
- Evaluate the role of technology in the business
- Examine how to weigh the costs and benefits of technology
- Understand online marketing tools
- Learn how to build an online presence
- Understand how online...
In this article from the Agricultural Utilization Research Institute's newsletter, NCR-SARE Farmer Rancher grant recipient, Phil Batalden and his daughter Kathleen, talk about their marketing of camelina oil.
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Source: Agricultural Utilization Research Institute newsletter
Lamberton, Minn. — After working on agricultural development in West Africa, Kathleen Batalden Smith and her husband Justin Smith came home to rural Minnesota and began some ag development of their own.
Kathleen and her family are growing and bottling organic camelina oil for the health food market....
Read MoreThe following news piece features Laura Paine, a Grazing and Organic Agriculture Specialist at the Wisconsin Department of Agriculture, Trade and Consumer Protection. Paine is currently in the midst of a four-year NCR-SARE project on grass-based dairy products. The project brings farmers, researchers, processors and chefs together to explore the potential of grass-fed dairy products.
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Source: WisBusiness.com (http://www.wisbusiness.com/index.iml?Article=262830)
MADISON – When Laura Paine discusses her job at the Wisconsin Department of Agriculture, Trade and Consumer Protection...
Read MoreNCR-SARE and Farm Credit Services of Illinois are sponsoring a MarketReady/MarketMaker workshop from 9 a.m. to 3:30 p.m. on Dec. 13, 2011. Read below for more information.
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Source: The Register-Mail
Interested in what restaurant chefs and retail managers are looking for in purchasing local produce? In one day, you will receive information about current food policy legislation, how to build relationships and communicate with managers and chefs, proper packaging and labeling to sell, marketing strategies, pricing structures, and much more to help you get started...
Read MoreTwo MarketReady/MarketMaker workshops are taking place in Illinois. These are sponsored, in part, by the Illinois SARE Professional Development Program.
MarketReady is a program designed to help small and mid-sized producers understand the evolving commercial market opportunities for locally produced foods. While grocery store chains, distributors, institutions, schools and restaurants have traditionally sourced produce, meats, eggs, cheese and other value-added items from large farms and processors located in regions of concentrated production (California, Florida and beyond), increasing transportation...
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