Angela Gardner, Program Associate and Share Grounds Project Manager with the University of Arkansas System Cooperative Extension Service, discusses trends occurring around “value added” food products in Arkansas. Value added foods include packaged, refrigerated, fresh-cut, and frozen items that typically require processing in a permitted commercial kitchen. In this webinar, she highlights consumer buying and consumption shifts, product marketing and labeling considerations, and how to test your food product concept in a budget-conscious manner. Please visit www.uaex.edu/localfoods and www.uaex.edu/sharegrounds for more information.
Organization |
University of Arkansas Cooperative Extension Service |
Publisher |
UADA |
Publication Views |
105 |
Material Type |
Video |