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Publications

The publications listed below are available online in PDF format.To view and print pdf files, you must have a pdf reader installed on your computer. Adobe Acrobat Reader is available as a free download at http://www.adobe.com/products/reader.html

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Food Industry Concepts

Short publications designed to provide basic information on topics of interest to entrepreneurs and others new to the food industry and food processing.

  • Food Preservation and Safety - a brief overview of why foods are preserved and how traditional preservation methods work to extend food safety, and quality.
  • Formulating Acidified Foods - legal and technical considerations for producing pickled products, salad dressings, sauces, marinades, and other foods that depend on the presence of acids to prevent spoilage.
  • Drying Food Products - principles and procedures of drying as a method of food preservation.
  • Labeling Food Allergens - discusses food allergens and the requirements for identifying the presence of allergens on food labels.

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Arkansas Small Business and Technology Development Center Publications

The Arkansas Small Business and Technology Development Center (ASBTDC) is a university-based economic development program that assists entrepreneurs, both new seasoned. They offer help with every aspect of business creation, management, and operation. Written resources are avaiable to assist in:

More information about working with ASBTDC and the training opportunities and other services they provide can be found at http://asbtdc.org/

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Food Processing Guide

- Prepared by: Steve Seideman
- Available at: http://www.uark.edu/ua/foodpro/Food_Processing_Guide/index.html
This guide provide fundamental information for those wanting to learn more about food processing.Topics include:

  • basic business considerations
  • planning a marketing strategy
  • processing
  • food science
  • labeling
  • regulations

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The Muscadine Experience: Adding Value to Enhance Profits
- Prepared by: Justin R. Morris and Pamela L. Brady
- Published as Agricultural Research Report #982.
- Available at: http://arkansasagnews.uark.edu/982.pdf
Looks at research at the University of Arkansas to develop the market potential of muscadines both as fresh fruit and as value-added products.

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Considerations for Starting a Winery
- Prepared by: Justin R. Morris
- Published as Agricultural Research Report #983.
- Available at:  http://arkansasagnews.uark.edu/983.pdf
A discussion of the requirements and procedures for starting a winery. Information provided was designed to serve as a starting point for those wanting to start a winery rather than a step-by-step guide to the process.

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Good Agricultural and Handling Practices for Grapes and Other Fresh Produce
- Prepared by: P.L. Brady and J.R. Morris,
- Published as Agricultural Research Report # 984.
- Available at:  http://arkansasagnews.uark.edu/984.pdf
There are many activities that take place as fruits and vegetables move from the farm to the consumer’s table. Proper handling of produce will ensure safety and wholesomeness of the fruits and vegetables. Use of Good Agricultural Practices, Good Manufacturing Practices, and Hazard Analysis Critical Control Points (for juice producers), will help reduce hazards in produce production and distribution chain.

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Choosing and Using a Co-Packer  
- Prepared by: P.L. Brady, S. Seideman, and J.R. Morris.
- Published as Agricultural Research Report #985.
- Available at:  http://arkansasagnews.uark.edu/985.pdf
Co-packing is when a producer contracts with another company to manufacture and package food items the original producer will sell. Working closely with a co-packer can be a good way to get an idea converted to a marketable product. This publication provides information on the pros and cons of using co-packers, locating co-packers in your area, and guidance for working effectively with a co-packer.

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Marketing Options for Grapes and Grape Products
- Prepared by: P.L. Brady, M. Thomsen, and J.R. Morris
- Published as Agricultural Research Report #988.
- Available at:  http://arkansasagnews.uark.edu/988.pdf
An overview of the various types of market channels available for grape growers and the potential of these markets as outlets for regional grape producers. While this publication focuses on grapes, marketing concepts will be applicable to producers of most small fruits and specialty products.

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© 2014 University of Arkansas System
Division of Agriculture
All rights reserved.
Last Date Modified 08/18/2016
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University of Arkansas System Division of Agriculture
Arkansas Food Innovation Center
Institute of Food Science and Engineering
2650 N. Young Ave., Fayetteville, AR 72704 • USA
Phone (479) 575-4450 • Fax (479) 575-6936
afic@uark.edu