Recent Research led by UMass Amherst Resource Economist Jill Fitzsimmons found that growers might profit if they freeze their produce and sell during the off-season. But is this a good choice for a farm business? This investigation provides information and a cost calculator so growers can make informed decisions.
Local growers and food businesses have been in the spotlight lately. Their resiliency is an integral part of the Massachusetts food system. The newly released Massachusetts Food Processors Resource Guide supports new and growing value-added agricultural and entrepreneurial food businesses.
What is a value-added food product, anyway? According to the USDA, “Value-added products are raw agricultural products that have been modified or enhanced to have a higher market value and/or a longer shelf life.” Think of fruits made into jams or pies, wheat turned into flour, or tomatoes and peppers becoming salsa.
