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.

Food Processing and Adding Value
Cornell University. Community, Food and Agriculture Program.
Information resources, an annotated bibliography and useful Web sites from Cornell University, New York State and other organizations.

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.

Guide to Minimize Microbial Food Hazards of Fruits and Vegetables
FDA. Center for Food Safety and Applied Nutrition.
This draft guidance updates the Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables from October 1998.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: Oct 24, 2008


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			Post-harvest Handling and Processing


			Food Safety Information Center


			Food Preparation and Handling

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