Post-harvest Handling and Processing : Alternative Crops and Plants : Alternative Farming Systems Information Center

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Do you make wonderful jam and bake a great bread to go with it? Find information about handling and processing vegetables, fruits, nuts and grains from your farm or garden for sale.

Food Marketing and Processing (FoodMAP)
University of Nebraska. Institute of Agriculture and Natural Resources.
"A clearinghouse of research reports, case studies, articles, and Web links relating value to added market opportunities for farmers and ranchers in the MidWest."

Postharvest Technology Research and Information Center
University of California at Davis.
Provides information for growers, shippers, marketers, carriers, distributors, retailers, processors and consumers of fresh horticultural crops.

Northeast Center for Food Entrepreneurship
Cornell University. New York State Agricultural Experiment Station.
Provide educational materials, workshops, direct assistance, and referrals to appropriate organizations to beginning and established food entrepreneurs for business development and entrepreneurship training, marketing, product process development, product safety evaluation, regulatory compliance, business assistance and financing sources, and referrals to local suppliers and service providers.

Food Entrepreneur Resources: Resources for Small Food Processors and Potential Entrepreneurs
Pennsylvania State University. Food Center.
Information on starting a food business, food processing regulations, microbial food safety, food processing technology, laboratories and incubators, equipment information and suppliers and University technical assistance sources.

Resources for Starting Your Own Preserved Foods Business: Can I Sell My Home Preserved Food?
National Center for Home Food Preservation.
Provides links to federal and state regulatory, technical and business information and Cooperative Extension Service publications on food products.

Marketing, Business and Risk Management
National Center for Appropriate Technology. National Sustainable Agriculture Information Service.
Several publications on food processing are accessible under the Value-Added and Processing topic.

Guidance for Industry: Guidelines to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables
Department of Health and Human Services; United States Department of Agriculture.
This draft guidance updates the Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables from October 1998. This document primarily addresses microbiological hazards and appropriate control measures for these hazards in fruits and vegetables.

Grading, Certification and Verfication
USDA. Agricultural Marketing Service.
Federal guidelines for grading and certification of a variety of agricultural products including fresh fruits, vegetables, specialty crops, processed fruits and vegetables, cotton and tobacco.

Last Modified: Nov 20, 2009


			Specialty, Heirloom and Ethnic Fruits and Vegetables


			Alternative Grains and Field Crops


			Medicinal and Culinary Herbs


			Industrial, Energy, and Non-food Crops


			Agroforestry


			Native Plants and Ecofriendly Landscaping


			Ornamental and Nursery Crops


			Seeds and Plant Breeding


			Post-harvest Handling and Processing


			Food Safety Information Center


			Food Preparation and Handling

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