Promoting the Development of Value‐added Specialty Foods through University‐based Food Venture Centers

Abstract

ABSTRACT: Food entrepreneurship is a vital part of the food industry that focuses on creating specialty foods from agricultural products. Many entrepreneurial businesses are farm‐based to complement the fresh market with longer shelf‐life value‐added processed foods that utilize products not suited for the fresh market, and excess production that commonly ends up as farm waste/losses. In some cases, the agricultural production is solely dedicated to fulfill the specialty niche market targeted by the small processor. Food entrepreneurs need comprehensive assistance to become successful processors and marketers. As start‐up ventures, their knowledge and economic resources are limited. Support from university‐based food venture centers must include training, counseling, technical services, regulatory compliance assistance, technology transfer, and specialized referrals. The Northeast Center for Food Entrepreneurship, a joint effort of Cornell Univ. and the Univ. of Vermont, is a successful model that benefits from key partnerships to promote food ventures in rural and urban communities. For the last 3 years the center has provided assistance and training to more than 3500 individuals interested in food entrepreneurship, and assisted the development and marketing of over 1000 specialty products. Three examples of farm‐based value‐added enterprises are presented to highlight the center's accomplishments and economic impact.