What’s New in Michigan Organic Ag?
Jan 5 – 16

 

1.      Farmers Can Learn About USDA Grant Programs At Upcoming Workshops.

2.      NPR Features Eric Hahn On Sourcing and Selling Local Foods.

3.      Selling Strategies for Local Food Producers.

 

Notice of Position Openings

4.      Looking For Intern/Apprentices.

Events

5.      Farm to School: Healthy Kids, Thriving Farms, March 12, 2008.

6.      Blueberry IPM Scout Training Program Starts Feb. 14.

7.      Learn as You Grow: A Practical Experience in Organic Gardening, TBA.

1.         FARMERS CAN LEARN ABOUT USDA GRANT PROGRAMS AT UPCOMING WORKSHOPS 

EAST LANSING, Mich. -- The U.S. Department of Agriculture (USDA) offers several grant programs to help entrepreneurs develop value-added food and fiber businesses. To learn about these programs, farmers and others can attend a free educational workshop set for nine locations and offered by the Michigan State University (MSU) Product Center.

            The Value Added Producer Grant Workshop is set for Jan. 24 in Lawrence, Jan. 30 in Saginaw and Clinton Township, Jan. 31 in Bad Axe, Feb. 1 in Hart, Feb. 5 in Escanaba, Feb. 6 in Dafter, Feb. 7 in Alpena and Feb. 8 in Traverse City.

            Participants can learn about various USDA grant programs for value-added production and alternative energy. Presenters from the Product Center will discuss the meaning of value-added production and explain how they can help grant writers navigate the process.

            Rural business specialists from the USDA’s Rural Development program will discuss eligibility criteria, the application and evaluation process, matching funds and other requirements.  They will also discuss resources available to those developing grant proposals.

The USDA Value Added Producer Grant (VAPG) program is open to independent producers, farmer or rancher cooperatives, agricultural producer groups, and majority-controlled producer-based business ventures to fund one of the following two activities: planning activities needed to establish a viable value-added marketing opportunity for an agricultural product (e.g., conduct a feasibility study, develop a business plan, develop a marketing plan); or acquire working capital to operate a value-added business venture that will allow producers to better compete in domestic and international markets.

For more information about the Value Added Producer Grant Workshop, contact the MSU Product Center at 517-432-8750 or on the Web at www.productcenter.msu.edu, or call any MSU Extension county office.

This program is sponsored by the Michigan State University Product Center and USDA Rural Development with support from GreenStone Farm Credit Services.

The MSU Product Center is a single gateway to support services for new entrepreneurs and existing businesses in food, agriculture and natural resources.  It has an on-campus staff of 11 people, including specialists in venture development, supply chain management, food science and nutrition, and a statewide network of 34 certified innovation counselors and educators.  This staff is complemented by other MSU faculty members and non-MSU service providers, including private consultants.

2.         NPR Features Eric Hahn Exclusively On Sourcing and Selling Local Foods

January 4, 2008

Big news from northwest Michigan, where the Michigan Land Use Institute and many fine partners have since 2004 been developing a robust regional network for local farms and food businesses under our Taste the Local Difference campaign (see www.LocalDifference.org).

Today National Public Radio ran a locally produced feature on native son Eric Hahn, who last summer launched the new Cherry Capital Foods Company, which focuses nearly exclusively on sourcing and selling local foods. We've worked with Eric for a few years now and are very happy for his success and what it means for our local food system here. We're also working with Eric to keep this middleman service going in a way that continues to return real value to farms, the land, and our community.

3.         Selling Strategies for Local Food Producers

Bill McKelvey
Department of Rural Sociology
Program associate with the Community Food Systems and Sustainable Agriculture Program

Mary Hendrickson
Department of Rural Sociology
Director of the Food Circles Networking Project
Associate director of the Community Food Systems and Sustainable Agriculture Program

Joe Parcell
Department of Agricultural Economics
Director of the Missouri Value Added Development Center

Checklist: Are you ready to sell?

Being prepared to sell is essential. You should have the basics covered before you open for business or make a sales call.

• Product quality
  Is your product fresh, clean and ready for sale? Are samples prepared?
• Price
  Is your product priced fairly and competitively? Is your price list accurate and up-to-date?
• Display
  Is your display neat, accessible and attractive? Are prices clearly marked? Is the name of your farm displayed on boxes, banners or signs?
• Supplies
  Do you have plenty of shopping bags. Do you have enough cash to make change? Is your scale in good working order? Are farm pamphlets and recipes available?
• Personal appearance
  Are you clean, neat, well dressed and well groomed?
• Attitude
  Are you proud of your products and what you do for a living?
• Service
  Are you ready to be personable and helpful? Do you have a plan for handling complaints? Do you have a good invoice system?
• Gratitude
  Are you thankful for your customers and the opportunity to serve them?

For many farmers, marketing and selling their products are the most challenging parts of the farm enterprise, especially when selling directly to consumers. However, direct markets for fresh and unique food products are among the most rapidly growing farm opportunities. People around the country are looking to buy tasty, healthy food directly from farmers -- farmers with whom they can talk, ask questions and build relationships. However, these new market opportunities, particularly in farmers' markets, community supported agriculture (CSA), roadside stands, restaurants and cooperatives, require expertise in selling as well as marketing, production and financial management.

In any business, marketing and selling go hand in hand. Marketing describes a range of activities that include deciding what to produce and how to price, distribute and promote a product. Selling, on the other hand, describes the techniques used to entice buyers to exchange their cash for the seller's products. Despite the images that many people hold of pushy "salesmen" who won't take no for an answer, or the "­natural-born salesman" who gets people to buy products without much effort, developing strong selling skills is critically important to acquiring and keeping customers in a direct marketing enterprise. And, while many farmers may be intimidated by the idea of selling, it is important to remember that selling skills -- just like other skills -- can be learned.

 

 

Vicki Morrone

Organic Vegetable and Crop Outreach Specialist

Michigan State University

C.S. Mott Group for Sustainable Food Systems

303 Natural Resources Bldg.

East Lansing, MI 48824

517-353-3542

517-282-3557 (cell)

517-353-3834 (fax)

For information on organic agriculture production please visit: http://www.MichiganOrganic.msu.edu/

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