Have you ever tasted one of your family recipes and thought, “Ya know, I should market this stuff?” Well guess what, that notion is not as far—fetched as you might think.
In fact, many Vermont residents have been doing just that at the Vermont Food Venture Center (VFVC) for nearly 15 years.
the VFVC was created under a “Rural Business Enterprise” grant to provide the needed resources to help these types of businesses grow, and to strengthen the Vermont agricultural industry.
Since then the VFVC has helped not only Vermont entrepreneurs just starting out, but also existing companies to expand their specialty food products.
The center provides specialized assistance to help Vermonter’s turn their food ideas and those “old family recipes” into quality, marketable products.
The VFVC share—use and processing kitchen, production is charged on an hourly or by—piece basis and training is provided for the use of all equipment in the kitchen.
The facility also offers both refrigerated and frozen food storage space for rent.
Types of food businesses that can benefit from the VFVC services include the production of shelf stable foods (food packed in glass jars that do not need refrigeration prior to opening) such as preserves, salad dressings, mustards and cooking sauces.
Baked goods are another concentration, with a licensed bakery and equipment capable of creating breads, cakes and pies, cookies, pizza, dry mixes and confections.
To learn more about the Vermont Food Venture Center and its services, you can contact project director Brian Norder at (802) 849-2000, or visit them online.
Photo by Vermont Food Venture Center.