College
Gives Entrepreneurs Start-up Information Online
Got
a great new snack food idea? Ready to market Grandma’s chicken
salad recipe? People looking to turn family recipes into big-money
businesses
now have access to valuable information on the food processing business,
thanks to a special Web-based service developed in the College of Agricultural
Sciences.
“Resources for Small Food Processors and Potential Entrepreneurs” is
a Web site created by food scientist Luke LaBorde to introduce budding business
tycoons to the fundamentals of food processing technology and regulations.
Found on the Web at foodsafety.cas.psu.edu/processor/ent_res_text2.htm,
the site is designed to answer the most frequently asked questions surrounding
commercial food processing.
“Many people have an old family recipe for a barbecue sauce, salad dressing,
or salsa that they think tastes better than what’s on the market,” LaBorde
says. “Our site offers a variety of resources available in Pennsylvania
and other states to answer key questions: ‘Am I the type of person who would
be happy running a business? What are the state and federal regulations I would
have to follow, and how can I make sure I will produce a safe product?’ The
links in this Web site should help anyone seriously considering starting
a food processing operation.”
The site collects and categorizes more than 90 online resources
into sections
such as “Before You Get Started—Making the Decision to be a Food Processor,” “Resources
for Starting a Business,” “Regulations for Food Processors,” “General
Microbiology and Food Safety,” and “Food Processing Technology.” The
site also has links to food testing laboratories, equipment and packaging
resources, and direct marketing opportunities and farm alternatives.
“By no means will the site answer all your questions, especially when you
look at the many different kinds of food products one can make,” LaBorde
says. “After looking at the site, potential entrepreneurs should contact
the Pennsylvania Department of Agriculture and their local county health
department for additional advice on regulations and food safety requirements.”
—Gary Abdullah
Fall
2002/Winter 2003