Creating and Marketing Value-Added Products:

Through a grant a Project Team from University of Arkansas (UA) System Division of Agriculture offered a series of workshops designed to enhance the local food system.

Workshop participants learned how to produce commercial food products in our local food systems. Those attending this workshop explored the process of taking a product from concept to the commercial market as well as the fundamentals of starting a food processing business and marketing processed food products.

2018 Dates and Locations

  • Oct. 4 – Little Rock

    University of Arkansas Cooperative Extension Service State Office,
    2301 S. University, Little Rock, AR 72204

  • Oct. 15 – Fayetteville

    University of Arkansas Food Science Department
    2650 N. Young Ave. Fayetteville, AR 72704

  • Oct. 25 – Jonesboro

    Foodbank of Northeast Arkansas
    3414 Once Place, Jonesboro AR 72402

Each workshop will be from 8:00 a.m. until 5:00 p.m. Registration is required and limited to 50 participants per location. A registration fee of $10 per person will cover all materials and lunch.

Program

8:00-8:30 am – Registration
8:30-9:00 am–Welcome and Introductions
9:00-10:00 am– Creating Value-added Foods (Renee Threlfall, UA)
10:00-10:15 am – Break
10:15-11:00 am – Horticultural Considerations for Value-added Products (Heather Friedrich, UA)
11:00 am-12:00 pm – Processing Value-added Foods (Renee Threlfall, UA)
12:00-1:00 pm – Lunch and Using Social Media for Business Promotion (Luke Freeman, NCAT)
1:00-2:00 pm – Business and Marketing Plans (Mike Thomsen, UA)
2:00-3:00 pm– Branding and Marketing Produce and Value-added Foods (Luke Freeman, NCAT)
3:00-3:30 pm- Break
3:30-4:00 – Know Your Consumers (Eunjoo Cho, UA)
4:00-4:30 pm – Develop Your Story to Resonate with Consumers (Eunjoo Cho, UA)
4:30-5:00 pm- Concluding Remarks, Next Steps for Assistance, and Evaluation Forms

 

For more information about these workshops or to inquire about the possibility of future workshops contact:

Dr. Renee Threlfall | University of Arkansas
Arkansas Food Innovation Center
479.575.4677 | rthrelf@uark.edu

Workshop sponsored by a grant from the Southern Extension Risk Management Education Program