Learn how to start a successful food business

Educational Resources

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Starting a Food Processing Business in Arkansas

An overview of considerations involved in starting a food processing business. Also included are some of the resources that may be useful as you look to become part of the food processing industry.

 

Food Preservation & Safety

A brief overview of why foods are preserved and how traditional preservation methods work to extend food safety, and quality.

 

Formulating Acidified Food

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.

 

Business Plan Resources

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.

 

Financing Your Business Resources

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.

 

License, Permit, & Tax Requirements

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.

 

The Muscadine Experience: Adding Value to Enhance Profits

Prepared by: Justin R. Morris and Pamela L. Brady
Published as Agricultural Research Report #982.

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.

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.

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.

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.

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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