| Farm Direct Marketing: Specific ventures |
 |
|
|
 |
| Direct sales at farmers' markets |
|
Products and activities
Farmers’ markets are friendly commercial events that bind together urban and rural citizens in the most traditional of ways—local farmers selling their products directly to the public.
- Farmers’ markets represent an opportunity to promote economic development by
- replacing out-of-state agricultural products with in-state products.
- transferring wealth from urban to rural communities in Oregon.
- capturing tourist dollars.
- promoting increased commercial activity in central business districts.
Anyone planning to open or operate a farmers’ market in Oregon will want to do his or her research. The Oregon Farmers Markets Association is a valuable resource for anyone planning to operate or participate in a farmers’ market. From the OFMA Web site, http://www.oregonfarmersmarkets.org , you will find helpful information about creating an organization, marketing to farmers, and marketing to the community.
Public programs that benefit consumers and vendors
Acceptance of food stamps
A farmers’ market or farm stand wishing to participate in the Food Stamp Program must file an application with the USDA Food and Nutrition Service, 503-326-5971, http://www.fns.usda.gov . Roadside stands, which sell agricultural commodities, farmers’ markets and U-pick operations, are all eligible to participate in the program, upon approval. USDA has encouraged the participation of farmers' markets.
The Oregon Farmers’ Market Association, http://oregonfarmersmarkets.org , provides helpful information about applying for, launching, and implementing a successful Food Stamp Program.
Oregon’s farm direct nutrition programs
Oregon operates a farm direct nutrition program to benefit low income nutritionally at risk senior citizens (identified as receiving Medicaid and/or food stamps) and families with young children enrolled in the WIC program. Clients receive funds as “checks” to spend at Oregon farmers markets and farm stands and only to purchase locally grown fresh fruits, vegetables and cut herbs. Participating farmers deposit or cash the checks at their own banks. The program runs from June 1 through October 31 each year. Farmers interested in becoming participating vendors should contact the ODA’s Agricultural Development & Marketing Division, 503-872-6600.
Insurance, licenses, permits, and regulations
Insurance
This is a very important topic to consider if you wish to participate in or create your own farmers’ market. Farmers’ markets can get comprehensive general liability insurance in a variety of ways.
- A sponsoring agency or community group can take out a “rider” on its existing policy.A non-profit group can take out its own policy.
- The Oregon Farmers Markets Association has secured group liability insurance for member markets at a substantially reduced rate over individual policies. For more information contact Oregon Farmers’ Markets Association.
It is important to remember that this policy will cover the market as a whole. However, each individual seller will be liable for his or her own product. OFMA also has individual vendor policies available that provide coverage at all Oregon markets and, in certain circumstances, other venues as well.
Licensing
Even though Oregon Farmers’ markets are not, themselves, required to be licensed, farmers’ market managers should make reasonable effort to ensure that all vendors selling products requiring licenses have obtained the appropriate licenses. Each market manager should maintain a copy of vendor licenses or a record of the number of the license.Licenses are listed on the Oregon Department of Agriculture Web site and can be accessed using license numbers or other data routinely furnished by vendors, http://oda.state.or.us/dbs/search.lasso .
Which activities and products must be licensed?
Many, but not all products sold at farmers’ markets require licenses from the ODA Food Safety Division, 503-986-4720. Foods prepared and sold at markets require a temporary restaurant license from the county health department in the county where the food is served. Check the “Requirements related to specific commodities” section of this handbook for specific information concerning the following products.
- Fresh fruits and vegetables
No food safety-related license is required, but vendors should review handling and sampling procedures.
- Processed foods
Baked goods, dairy products, jams, jellies, preserves, salsas, vinegars, oils, salad dressings, frozen berries and cherries, dried herbs, and dehydrated fruits and vegetables are examples of common farmers’ market products that must be processed in a licensed facility.
- Seafood
Licenses are required for many activities involving fish and shellfish.
- Meat and poultry
All vendors selling meat and poultry must have a license from ODA, and certain activities require USDA inspection.
- Eggs
Eggs may be sold at markets without an egg handler’s license and without labeling, but only by the farm that produces the eggs. All other eggs—even those produced by friends or relatives on neighboring farms—must come from licensed facilities and comply with labeling requirements.
- Honey
Licenses generally are required to extract honey, but an exception is made for operations with 20 or fewer hives. Honey in combs is not extracted and thus does not require a license.
- Beer and wine
Anyone who manufactures distributes, or sells alcoholic beverages in Oregon must be licensed by the Oregon Liquor Control Commission (OLCC), 1-800-452-6522.
- Restaurant foods/food service
Foods prepared and sold at markets require a temporary restaurant license from the county health department in the county where the food is served. County health department jurisdiction applies even if vendors of such foods also sell products subject to licensing by ODA’s Food Safety Division. Temporary restaurant vendors must have one person licensed as a food handler in the booth during hours of operation.
Note: Small samples of cooked foods prepared at market may be offered, free of charge, to customers without obtaining a temporary restaurant license. All food handling and sampling guidelines, as described in the “Sanitation and food safety” section of this chapter, must be followed.
- Out of state food establishment licenses
ODA recognizes licenses from other states, but vendors should check with market managers and food safety specialists before bringing out-of-state products to Oregon farmers’ markets. ODA requires proof of licensing for all processed foods.
- Nursery products
Nursery stock, includes all botanically classified plants or any parts thereof, such as herbaceous plants, bulbs, buds, corms, culms, roots, scions, grafts, cuttings, fruit pits, seeds of fruits, forest and ornamental trees and shrubs, berry plants, and all trees, shrubs and vines and plants collected in the wild that are grown or kept for propagation or sale. Nursery stock does not include: (a) field and forage crops, (b) the seeds of grasses, cereal grains, vegetable crops and flowers, (c) the bulbs and tubers of vegetable crops, (d) any vegetable or fruit used for food or feed (e) cut flowers, unless stems or other portions are intended for propagation. The sales of cut or dried flowers, or cut greenery, does not require a nursery license.
The ODA Plant Division, 503-986-4636, can provide information regarding specific requirements.
Sanitation and food safety
Prepared foods
Prepared foods are defined as food prepared (hot or cold) and consumed in the market. Prepared food vendors must handle food properly to minimize the risk of food borne diseases. Food handler certificates and hand wash stations are examples of specific requirements established by public health departments. All vendors should expect periodic unscheduled visits from food safety health inspectors throughout the season.
Prepared food vendors must have a temporary restaurant license that is issued by the local public health authority.
Products
Processed and baked products shall come from appropriately licensed sources. Licenses might include
- food, meat or bakery products license from the Oregon Department of Agriculture
- food service license from the Oregon Health Division or county health department
- food establishment license from another state.
All meat products must be pre-packaged and must come from USDA licensed facilities.
No licenses are required for fresh fruits and vegetables.
Food protection
Potentially hazardous foods are those that require temperature control because they are capable of supporting rapid and progressive growth of infectious or toxic microorganisms. This does not include food that has a pH level of 4.6 or below (when measured at 24 °C or 75 °F) or a water activity (Aw) value of 0.85 or less. Potentially hazardous foods include
- eggs
- meat
- poultry
- seafood
- dairy products
- raw seed sprouts
- cut melons
- unpasteurized juices
- garlic-in-oil mixtures (depending on the process)
- some baked products such as cheesecake
- foods derived from the above.
All potentially hazardous food must be stored, displayed, packaged, and refrigerated at, or below, 41 °F. Potentially hazardous food may not be handled (cut, dispensed, etc.) except when sampling. Frozen foods must stay frozen.
Food packages should be appropriate and in good condition to protect the contents so that food is not adulterated or contaminated. Vacuum packaging is appropriate for smoked fish but not for fresh fish. Fresh fish should be packed in a food grade plastic sleeve. Whole crab cooked in shells (in a licensed facility) must be kept on ice and vendors should provide a barrier to prevent customers from touching the product. Whole fish may also be sold unpackaged and kept on ice.
Other food, except fresh produce, must be sold packaged. Fresh fruits and vegetables and nuts in their shells may be displayed in open air. All food items must be stored off the ground.
Sampling
Sampling is allowed provided the following conditions are met:
Handwashing
Each vendor that prepares and/or serves samples must have portable handwash facilities at the sampling site. Minimum requirements include
- enclosed water containers, with a spigot that can stay open to allow a constant flow of water for two-handed washing, and that can hold an adequate amount of water for the duration of the market day.
- catch bucket for the wastewater
- soap
- single-use paper towels.
Hands must be washed whenever the sampler uses the restroom, sneezes, coughs, touches animals, or returns to the work station after leaving it for any reason. Hands must be washed at the sampling station in addition to using the hand-wash facilities at rest rooms. This double washing requirement is consistent with hand-wash requirements in all other food establishments. Hand sanitizers and moist towelettes may be used but are not permitted as a substitute for hand-washing requirements. Single use gloves are allowed but do not eliminate the need for hand washing.
Start with clean food
Thoroughly rinse fruits and vegetables in potable water before cutting them.
Equipment and utensils
Equipment and utensils must be easily cleanable, in good condition, and free of cracks and crevices. Smooth hardwood is acceptable for cutting boards. Utensils can be stored between uses in ice or in the product. Utensil handles must be kept above the top of the food. Do not store utensils in sanitizing solution. Single-service tableware should be used by customers for sampling product. Pocket knives are not acceptable.
Wiping cloths
Cloths used for wiping food contact surfaces must be stored in a solution of approved sanitizer at an acceptable concentration. Household bleach may be used at a concentration of one tablespoon per gallon (100 parts per million.) Sanitizer concentration should be checked throughout the day with a paper test strip.
Sample protection
Unwrapped samples must be covered to protect them from insects, dust, etc. Potentially hazardous food samples must be discarded after two hours out of refrigeration.
Cross contamination
Vendors should segregate foods handled at market to ensure there is no cross-contamination, particularly raw meat, poultry, seafood, and ready-to-eat foods. Those who dispense samples of multiple products such as meats, poultry seafood, along with fruits or vegetables should use separate cutting boards, knives, wiping cloths, sanitizer buckets, etc. Clean and sanitize all equipment associated with raw meats, etc immediately after preparing these foods to avoid inadvertent contact. Cross contamination also can involve two different kinds of raw meat, poultry or seafood. Separate equipment is not necessary to sample two kinds of meat, but vendors should clean and sanitize all equipment between uses.
Animals
Vendor’s animals must be kept a minimum of 20 feet from any food handling, display or storage. Customer animals are allowed, but it is recommended that the market require that animals be kept on a leash.
Toilet facilities
The market must have toilet facilities conveniently located to the market. These facilities must have a portable handwash facility as described in the sampling requirements and clean, cleanable portable lavatories. Permanent facilities, which exceed these requirements, are acceptable.
Grey water
Wastewater generated by hand washing and equipment washing must be disposed of in an approved manner.
Packaging and labeling
Additional information is available in the “Packaging and labeling” section of the “What everyone needs to know” chapter.
Weights and measures (scales)
Scales used commercially (i.e., direct buying, selling, or packaging of commodities) must be licensed with the Oregon Department of Agriculture. Please refer to the “Weights and measures” section of the “What everyone needs to know” chapter.
|
|
|
| Direct sales from roadside stands |
|
Products and activities
Location, location, location.
Is your operation located near a busy highway? Maybe you’re located on the way home from the beach or some other destination spot. If so, you might consider opening a roadside stand. Other important considerations for your roadside stand include easy access from the road, ample parking, directional road signs (see the section on TOD signs), a system for managing cash, and access to refrigeration.
Roadside stand operators have a unique opportunity to develop lasting relationships with returning customers. Be friendly, informative, and helpful. Carrying that heavy box of peaches or offering samples of your apple varieties can win a friend for life.There are three primary types of farm direct marketing:
- producers selling their own produce
- producers supplementing their own produce with purchased crops
- roadside operators who purchase produce for resale.
Processed foods are included in the definition of farm products. Farm stands are restricted to selling only locally (Oregon) grown farm products.
Public programs that benefit consumers and vendors
Acceptance of food stamps
A farmers’ market or farm stand wishing to participate in the Food Stamp Program must file an application with the USDA Food and Nutrition Service, 503-326-5971, http://www.fns.usda.gov . Roadside stands, which sell agricultural commodities, farmers’ markets and u-pick operations, are all eligible to participate in the program, upon approval. USDA has encouraged the participation of farmers’ markets.
The Oregon Farmers’ Market Association, http://oregonfarmersmarkets.org , provides helpful information about applying for, launching, and implementing a successful Food Stamp Program.
Oregon’s farm direct nutrition programs
Oregon operates a farm direct nutrition program to benefit low income nutritionally at risk senior citizens (identified as receiving Medicaid and/or food stamps) and families with young children enrolled in the WIC program. Clients receive funds as “checks” to spend at Oregon farmers markets and farm stands and only to purchase locally grown fresh fruits, vegetables and cut herbs. Participating farmers deposit or cash the checks at their own banks. The program runs from June 1 through October 31 each year. Farmers interested in becoming participating vendors should contact the ODA’s Agricultural Development & Marketing Division, 503-872-6600.
Insurance, licenses, permits, and regulations
Insurance
In most cases, when operated as a business, a roadside stand or market must have a business liability policy. This is true in cases where there are walk-in customers and employees. Some farms host farm tours or work parties. Be sure to check with your insurance agent before inviting the public to tour or provide volunteer labor at a working farm.
Licensing
Producers selling produce grown on their property are not required to be licensed. The Oregon Department of Agriculture licenses roadside stands, as retail markets, when they sell more produce than was grown on their property. In addition, stands that purchase additional produce from others are required to purchase a cash buyer’s license, a produce dealer’s license, or a wholesale produce dealer’s license, depending on how the produce is purchased. An exception applies to those selling produce from the back of a truck.An ODA approved and licensed scale is required for any commercial weighing.
Basic sign regulations
The Oregon Motorist Information Act states that “temporary directional signs that provide directions to farms selling agricultural products harvested or produced on the premises” are exempted from permit requirements. To learn about off-premise sign requirements, contact your local city or county transportation bureau.
Tourist oriented directional signs
Tourist oriented directional signs (TOD signs) are very attractive and helpful to motorists looking for a facility that is not readily visible. TODs are designated as traffic control devices, and must meet all regulations set by the Federal Highway Administration and state sign standards.
These blue backboards with white lettering can be found on any state-owned highway. TODs are not allowed on freeway or expressway systems, but if your business is within one mile of the signed intersection, or fifteen miles with an approved waiver, you may qualify for this sign.
TODs are designed to serve businesses that offer cultural, historical, recreational, educational, or commercial activities to tourists. u-pick and on-farm sales qualify for the TOD program.
The only additional requirement is that your business be open six hours a day, six days a week. Businesses that are only open seasonally are also eligible.
Sanitation and food safety
Facilities
Health regulations for produce stands are nearly the same as those of other food establishments but depend on the nature of the products being sold. Fresh fruits and vegetables may not present as big a health hazard as does the addition of dairy products or smoked fish.
Prepared foods
The sale of prepared foods and beverages for consumption on the premises (i.e., coffee, vended soft drinks, baked goods) may change the licensing status of your operation. Current statutes do not differentiate a farm stand that has relatively minor food service sales from a full-blown restaurant or supermarket deli. When you move into this area, special sinks, hand washing areas, and increased sanitation standards are required. Before investing in equipment (such as soda pop machines, coffee service and other items), discuss with your ODA Food Safety Division sanitarian the impact these items will have on your license. The capital improvements required for a relatively minor increase in customer service may be prohibitive and not worth the costs. However, adding value to your farm with homemade donuts, or home-baked pies is often a way to increase the profitability of your operation. For licensing information, contact the Food Safety Division of Oregon Department of Agriculture, 503-986-4720.
Processed products
Jams, jellies, preserves, honey, bottled sauces, vinegar, etc., must be processed in a licensed facility and meet the same labeling and processing requirements as those sold in retail stores. Contact the Food Safety Division for more information on licensing regulations, 503-986-4720.
For more detailed information on processing what you grow contact the ODA Agricultural Development and Marketing Division, 503-872-6600.
Food protection
Potentially hazardous foods are those that require temperature control because they are capable of supporting rapid and progressive growth of infectious or toxic microorganisms. This does not include food that has a pH level of 4.6 or below (when measured at 24 °C or 75 °F) or a water activity (Aw) value of 0.85 or less. Potentially hazardous foods includes
- eggs
- meat
- poultry
- seafood
- dairy products
- raw seed sprouts
- cut melons
- unpasteurized juices
- garlic-in-oil mixtures (depending on the process)
- some baked products such as cheesecake
- foods derived from the above.
All potentially hazardous food must be stored, displayed, packaged, and refrigerated at, or below, 41 °F. Potentially hazardous food may not be handled (cut, dispensed, etc.) except when sampling. Frozen foods must stay frozen.
Food packages should be appropriate and in good condition to protect the contents so that food is not adulterated or contaminated. Vacuum packaging is appropriate for smoked fish but not for fresh fish. Fresh fish should be packed in a food grade plastic sleeve. Whole crab cooked in shells (in a licensed facility) must be kept on ice and vendors should provide a barrier to prevent customers from touching the product.
Other food, except fresh produce, must be sold packaged. Fresh fruits and vegetables and nuts in their shells may be displayed in open air. All food items must be stored off the ground.
Sampling
Sampling is allowed provided the following conditions are met
Handwashing
Each vendor that prepares and/or serves samples must have portable handwash facilities at the sampling site. Minimum requirements include
- enclosed water containers, with a spigot that can stay open to allow a constant flow of water for two-handed washing, and that can hold an adequate amount of water for the duration of the market day
- catch bucket for the wastewater
- soap
- single-use paper towels.
Hands must be washed whenever the sampler uses the restroom, sneezes, coughs, touches animals, or returns to the work station after leaving it for any reason. Hands must be washed at the sampling station in addition to using the hand-wash facilities at rest rooms. This double washing requirement is consistent with hand-wash requirements in all other food establishments. Hand sanitizers and moist towelettes may be used but are not permitted as a substitute for these hand-washing requirements. Single use gloves are allowed but do not eliminate the need for hand washing.
Start with clean food
Thoroughly rinse fruits and vegetables in potable water before cutting them.
Equipment and utensils
Equipment and utensils must be easily cleanable, in good condition, and free of cracks and crevices. Smooth hardwood is acceptable for cutting boards. Utensils can be stored between uses in ice or in the product. Utensil handles must be kept above the top of the food. Do not store utensils in sanitizing solution. Single-service tableware should be used by customers for sampling product. Pocketknives are not acceptable.
Wiping cloths
Cloths used for wiping food contact surfaces must be stored in a sanitizing solution of approved sanitizer at an acceptable concentration. Household bleach may be used at a concentration of one tablespoon per gallon (100 parts per million.) Sanitizer concentration should be checked throughout the day with a paper test strip.
Sample protection
Unwrapped samples must be covered to protect them from insects, dust, etc. Potentially hazardous food samples must be discarded after two hours out of refrigeration.
Cross contamination
Vendors should segregate foods handled at market to ensure there is no cross-contamination, particularly raw meat, poultry, seafood, and ready-to-eat foods. Those who sample multiple products such as meats, poultry or seafood along with fruits or vegetables should use separate cutting boards, knives, wiping cloths, sanitizer buckets, etc. Clean and sanitize all equipment associated with raw meats, etc., immediately after preparing these foods to avoid inadvertent contact. Cross contamination also can involve two different kinds of raw meat, poultry or seafood. Separate equipment is not necessary to sample two kinds of meat, but vendors should clean and sanitize all equipment between uses.
Animals
Vendor’s animals must be kept a minimum of 20 feet from any food handling, display or storage. Customer animals are allowed, but it is recommended that the market require that animals be kept on a leash.
Toilet facilities
The market must have toilet facilities conveniently located to the market. These facilities must have a portable handwash facility as described in the sampling requirements and clean, cleanable portable lavatories. Permanent facilities, which exceed these requirements, are acceptable.
Grey water
Wastewater generated by hand washing and equipment washing must be disposed of in an approved manner.
Packaging and labeling
Please refer to the “Packaging and labeling” section of the “What everyone needs to know” chapter.
Weights and measures (scales)
Scales used commercially (i.e., direct buying, selling, or packaging of commodities) must be licensed with the Oregon Department of Agriculture. Please refer to the “Weights and measures” section of the “What everyone needs to know” chapter.
|
|
|
| Direct sales on the farm (u-pick and we-pick) |
|
Products and activities
Fresh produce
Since these requirements may vary season to season and with different products, sellers should verify the inspection requirements before selling fresh produce. Contact the Oregon Department of Agriculture Commodity Inspection Division, 503-986-4620.
Meat and poultry
Livestock producers may sell live animals by live weight directly to the consumer without first obtaining a license from the Oregon Department of Agriculture. One or more persons may purchase an animal, be it beef, hog, sheep or goat. This animal may then be slaughtered by a licensed custom slaughter operation. Contact ODA Food Safety Division, 503-986-4720, for license information.
An ODA approved and licensed scale is required if the animal is sold by weight. Contact the ODA Measurement Standards Division, 503-986-4670.
A custom meat facility or custom slaughter operation is licensed by the Oregon Department of Agriculture. A license for a custom meat facility does not allow for retail selling of the product. It does allow persons to consume home-raised meat products, which have been custom slaughtered. Buying or selling locker beef, which has been USDA-inspected requires a meat sellers license.
Eggs
It is unlawful to re-use egg cartons because information on the carton may be inaccurate. If displayed in bulk, eggs must be segregated by size and grade, with a sign displaying the size and grade information.
Christmas trees
A license, issued by the Oregon Department of Agriculture is required of everyone who grows more than one acre of Christmas trees. The annual license fee is $60 as a basic charge and $3 per acre as an acreage assessment. The total license fee established shall not exceed $5,000. Contact the ODA Nursery and Christmas Tree Program, 503-986-4644.
Holiday greens
Holiday greens are exempt from licensing through the Oregon Department of Agriculture.
Cut flowers
The sale of cut or dried flowers or cut greenery does not require a nursery license, however, wholesale flower markets may require a florist’s license in order to purchase flowers for resale. Contact the ODA Plant Division, 503-986-4636 for information.
Other products
Refer to the “Requirements for production and sales of specific commodities” section of this publication for information specific to commodity types to be sold.
Insurance, licenses, permits, and regulations
Insurance
Consult with your insurance agent regarding recommended liability insurance. General comprehensive farm liability insurance often does not cover a u-pick marketing operation, especially if it is a major marketing outlet, or if the situation is somewhat dangerous, as in the case of u-pick cherries or apples. Check with your insurance agent to make sure you are covered.
Packaging and labeling
Please refer to the “Packaging and labeling” section of the “What everyone needs to know” chapter.
Parking
There are no regulations governing parking, but a good rule of thumb is a ratio of one space per every four customers.
Health departments recommend that potable (drinkable) water and sanitary restroom facilities are available within a reasonable distance. Check with your local health department for specific regulations pertaining to your business.
Weights and measures (scales)
Scales used commercially (i.e., direct buying, selling, or packaging of commodities) must be licensed with the Oregon Department of Agriculture. Please refer to the “Weights and measures” section of the “What everyone needs to know” chapter.
|
|
|
| Direct sales to the customer |
|
Products and activities
Activities might include online sales, CSAs, mail-order, or direct sales to restaurants and institutions. Growers might develop cooperative Web sites or internet directories. Consider providing a virtual storefront or publishing a farm newsletter.
Direct sales to restaurants and institutions
“Farm-fresh,” that’s the catch phrase for many of Oregon’s fine restaurants. Locally grown fruits, vegetables, nuts, wines, and meats are making their way to the best white-linen restaurants featuring Northwest cuisine. Fast food restaurants have also discovered the benefits of serving Oregon grown products. Local institutions such as schools, colleges, hospitals, and businesses that run cafeterias for employees and guests provide yet another opportunity for Oregon farm-fresh products. Chefs, consumers, and nutritionists recognize the high quality of locally grown produce.
Farmers who are able to provide a reliable source of high-quality, locally grown farm products can benefit from the steady business provided by selling to restaurants or institutions.
Tips for buyers and sellers
The following is an excerpt from The Farmer-Chef Connection, Tips for buyers and sellers, courtesy of Portland Chapter of the Chefs Collaborative, http://farmerchefconnection.org , and Ecotrust http://portlandcc.org .
Notes to a farmer
- Commitment. Restaurants, for cost control, need to be somewhat automated in their purchasing patterns. When a chef commits to buying a certain amount, the chef anticipates it to be delivered accordingly.
- Delivery schedule. Chefs depend on the arriving product. Work with your chef so the restaurant can have a steady stream of fresh product during the week. Also, try to establish a delivery system that works for both the kitchen and your schedule. Know your restaurant’s busy times and plan your calls and visits around these times, not in the middle of them.
- Sell what you can deliver. If you are selling meats make sure that you have the appropriate permits to sell to restaurants or retailers. Also, don’t short the kitchen, the chef is expecting a certain quantity. If the product is different than what you offered call the chef and ask if they still want it.
- Sell your product. Chefs love free samples. Be generous with your prized product when you first stop by the restaurant (do call in advance!) and on that first delivery day encourage them to try and taste the difference. Sample at farmer’s markets, where chefs are known to cruise and taste.
- Know your customers and their customers. Eat in the restaurants where you deliver. Lunch is a cheaper alternative if offered. Just as important as having a chef visit you, you’ll see how your product is used. You’ll be inspired.
- Be professional. Part patience and part diligence—remember to be consistent in your work and with your product. Assist the person receiving the delivery by collecting your boxes, be on time, courteous, and prepare invoices ahead. Call if you will be late.
- Billing. Like any other businessperson you have a right to be paid on time. First time deliveries may be paid in cash, but it is far more efficient for everyone to establish an account.
- Diversify. Specialize and diversify the product that you offer and make yourself unique. Research the market so you know what others are growing and where the holes are. Talk to your chef about what they would like to see on their menus in the future. Be creative.
Notes to a food buyer
- Commitment. Buy consistently from a core group of farmers so they know what to expect, or communicate with your farmer that you may be making purchases once in a while. Remember, if one of your producers has an item ready now and it isn’t picked up, it may end up being tossed at a financial loss to the producer.
- Delivery. Establish a delivery schedule with your farmer.
- Buying. Both buyers and sellers think about their bottom line. Expect to pay a fair price and consider that a local farmer’s cost may be more than commercial shipped-in product. Don’t expect the farmer to be selling at a discount. Buy willingly and challenge yourself to use it well. Establish a predictable routine with your farmer for phone calls, orders, and questions. Communicate what works for you, and you will receive great product.
- Education. Continue to learn about the items your farmer grows. Inspire your co-workers and employees to do the same. Items coming directly from a farm may look different from commercial items that your employees are used to seeing. They need to know how best to take advantage of that difference. Use the farmers as a resource for learning about seasons, product use and availability.
- Talk to your grower. Taste the product with them and talk to them about what you plan to do with it and what it will be paired with. Ask your grower how they use it. Most farmers are great cooks because they cook directly from their garden. If you are unhappy with something let them know and why. It is in their interest to make you happy. Talk to your grower about trends and request varieties you’re interested in.
- Cultivate trust. There is always a degree of uncertainty regarding the crop size and quality. Remain flexible and patient with your farmer. It often takes weeks of production time and lots of luck to come up with a crop, and things can happen overnight!
- Be flexible. Use what is fresh and in season. It will make your plates better. Generalize your menus. If certain vegetables are fresh that day they can be incorporated into a dish without changing the menu. Take advantage of daily specials.
Community Supported Agriculture (CSA)
Community Supported Agriculture (CSA), or subscription farming, began in Japan and Europe about 30 years ago and is still relatively new to the United States. It is based on a direct relationship between growers and consumers. Typically, harvest shareholders buy “shares” (and sometimes provide labor) at the beginning of the farm season. In return for up-front capital, the farm’s produce is distributed to harvest shareholders throughout the season.
CSA farms generally provide fresh and in-season produce from local farms, including varieties not often found in stores. The CSA approach to raising and distributing food encourages respect for the soil and for farm workers, and can help re-knit community by bringing people together around a common area of concern: Fresh, flavorful, nutritious food.
Insurance, licenses, permits, and regulations
Insurance
Institutions may require vendors to hold substantial liability insurance policies. Be sure to check with your insurance carrier before selling farm products to schools, hospitals, or prisons.
Licenses
An ODA approved and licensed scale is required for all commercial weighing.Refer to the “Requirements related to specific commodities” section of this handbook for information relating to specific commodities.
Packaging and labeling
Please refer to the “Packaging and labeling” section of the “What everyone needs to know” chapter.
Weights and measures (scales)
Scales used commercially (i.e., direct buying, selling, or packaging of commodities) must be licensed with the Oregon Department of Agriculture. Please refer to the “Weights and measures” section of the “What everyone needs to know” chapter.
|
|
|
| Agri-tourism and on-farm events |
|
Oregon agri-tourism is defined as a commercial enterprise at a working farm, woodland, ranch, or agricultural plant designed for the enjoyment of visitors. Agri-tourism activities might include
- hayrides
- petting zoos
- pumpkin patches
- Christmas trees
- guest ranches
- farm vacations
- harvest festivals
- concerts
- tours
- educational events
- fee hunting or fishing.
Entertainment farming and agri-tourism are important tools used by farmers to increase the profitability of their farms. Keep in mind that these activities may divert farm resources from agriculture to tourist required amenities like rest rooms, parking, and walkways.
Oregon has designated certain blocks of agricultural land as exclusive farm use (EFU) zones, in order to protect high-value farmland in the state. Certain non-farm, agri-tourism activities may be allowed on EFU land. Rural landowners should contact the local county planning department before siting a building or starting any non-farm business. If you encounter problems or need further assistance in this area, contact the Oregon Department of Agriculture land use coordinator, 503-986-4700.
Do you need help designing your agri-tourism venture? The Agri-Tourism Workbook provides an inventory checklist. Explore opportunities by completing the assessment of physical resources, operations and management, activities, wildlife, and available human resources, Get your copy of the Agri-Tourism Workbook from the Agri-Business Council of Oregon, 503-241-1487.
Proper research and preparation can prevent costly surprises. Be sure to communicate your intentions to your neighbors and with local authorities, well in advance of investing in buildings or other related expenses.
Insurance, licenses, permits, and regulations
Building code
Any change in the use of farm structures or construction of additional structures to benefit recreational guests, would likely involve building code compliance. Be sure to contact your local building codes office before building new structures or beginning your agri-tourism activity.
Liquor licenses
Anyone who manufactures, distributes or sells alcoholic beverages in Oregon must be licensed by the OLCC. Consequently, licenses may be required for agri-business enterprises, (bed and breakfast establishments, festivals, concerts, etc.) wishing to serve alcohol.
Be sure to check with OLCC, 800-452-6522, before offering any alcoholic beverages to the public. You will also want to talk with your insurance agent, as serving alcohol may increase your liability.
Food preparation and service
Serving meals to the public
If you intend to prepare and sell food to the public as part of your agri-business enterprise, you need to understand the requirements of safe food handling.
The Oregon Health Division licenses and inspects all restaurants, bed and breakfast facilities, temporary food service events, and similar establishments. If your venture includes food preparation and service, be sure to contact your local County Health Department for assistance and guidance during the planning process.
Processed products
Products that are processed for sale are subject to regulations and licensing by the Food Safety Division of the Oregon Department of Agriculture. Jams, jellies, preserves, honey, bottled sauces, vinegar, etc., must be processed in a licensed facility and meet the same labeling and processing requirements as those sold in retail stores. Refer to the “Requirements for production and sales of specific commodities” section for information specific to the commodity types to be sold.
Fresh produce
The retail sale of farm produce is subject to regulations and licensing by the Food Safety Division of the Oregon Department of Agriculture, 503-986-4720.
Since these requirements may vary season to season and with different products, sellers should verify the inspection requirements before selling fresh produce. Contact the Oregon Department of Agriculture Commodity Inspection Division, 503-986-4620.
Packaging and labeling
Please refer to the “Packaging and labeling” section of the “What everyone needs to know” chapter.
Weights and measures (scales)
Scales used commercially (i.e., direct buying, selling, or packaging of commodities) must be licensed with the Oregon Department of Agriculture. Please refer to the “Weights and measures” section of the “What everyone needs to know” chapter.
|
|
| |
|
|
