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THE MOSES ORGANIC FARMING CONFERENCE
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8. Add Value through Organic Food Processing
Jim Riddle, U of Minn. and
Carla Wright, Organic Processing Institute
Improve your bottom line by processing your farm’s production or developing a line of processed organic products for sale. Options include working with a co-packer or performing processing on your own in a variety of possible venues. An organic processing business enterprise includes product development, testing, labeling, ingredient sourcing, sanitation, pest control, regulations, licensing, and certifications. Also important are business relations with vendors, buyers, shippers, and processors so they understand and follow organic regulations. Jim Riddle, University of Minnesota, Carla Wright, Organic Processing Institute, and a panel of successful organic processors will provide the information you need to begin or expand your organic processing operation.
This course will review basic processing terms and activities that will help you be aware of, and understand both organic and food processing regulations. Whether you are building your own food processing facility, renting a licensed commercial kitchen, or having someone else transform your raw ingredients into a processed product ready for wholesale or retail sales, you will learn what protocols are necessary to achieve organic certification.
Best manufacturing protocols will be clearly described, with real-life examples. A panel of successful organic processors will present their experiences, including a small new startup, an on-farm operation, and two larger operations that produce both their own organic products and have experience working with others as their co-packer. Diana Murphy of Dreamfarm and Organic Processing Institute board member (on-farm goat cheese), Jacy Eckerman of Yum Tum Baby Food, Arion Thibourmery of Lorenz Meats and Organic Processing Institute board chairman, and Tony Saarem, Operations Manager for GoMAcro will discuss some of the intricacies and business challenges of their specific organic food processing operations.
You’ll also learn what measures to take to ensure organic integrity if a processing facility produces nonorganic products as well as your organic items, preventing contamination from substances such as cleaning or pest control materials that are not on the approved National Organic Program list. You can then work with your co-packer or rented facility, helping them problem-solve production issues which will make the subsequent organic inspection go more smoothly.
Plus, the panel and presenters will discuss a variety of options and considerations to help you develop a clear roadmap for sourcing additional ingredients needed for your products. They also will discuss the importance of training employees involved in your organic processing operation. Organic regulations also address various processing aids, cleansers, sanitizers and more. By understanding these regulations, you can navigate your choices and choose those that are approved and have a clearer picture of how they may affect the organic labeling category of your product. The course will also provide you with numerous references and resources you can access after the course to help you on your journey as you add value through organic food processing!
Presenters
Jim Riddle
Jim Riddle works as Organic Outreach Coordinator for the University of Minnesota Southwest Research and Outreach Center and is elected chair of the Winona County Soil and Water Conservation District Board. Jim serves on the Leadership Team of eOrganic and is founding chair of the Winona Farmers Market; the International Organic Inspectors Association; and former chair of the USDA National Organic Standards Board. Jim is a frequent speaker at organic conferences.
 Carla Wright
Carla is the Executive Director of the Organic Processing Institute; her most recent prior work was with the WI Dept of Natural Resources Green Tier program. She served on the WI Organic Advisory Council and its precursor, the Governor’s Organic Task Force. She currently serves on the boards of the Midwest Organic & Sustainable Education Services (MOSES), the Natural Heritage Land Trust, and 1000 Friends of Wisconsin. She makes her home in northwest Dane County, WI where she manages 76 acres, part of which is protected with a conservation easement.
Organic Processing Institute Panelists
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Diana Kalscheur Murphy
Dreamfarm (established in 2002) is a 25 acre, certified organic family farm located on the edge of the driftless area, near Cross Plains, Wisconsin. We milk a small herd of dairy goats and craft a variety of cheeses in our licensed, on farm cheese facility. We sell our cheese at the Westside Community Market in Madison, through our CSA, and the Willy Street Cooperatives. We also raise about 250 laying hens on movable housing units on pastures, a few pigs to consume the whey from cheesemaking, a small flock of beautiful majestic Jacob sheep, and about 6 steers to keep wood pasture cleared. Diane is also an Organic Processing Institute board member. |
Jacy Eckerman
Co-owner of YumTum, a freshly frozen organic baby food company based out of Madison, Wisconsin. YumTum started a little over a year ago from two mom’s passion for feeding their babies the absolute best. YumTum has 10 unique vegan menu items for beginning eaters 6 months up through toddlers. YumTum gently steams local organic produce, purees, and then freezes this yummy food to lock in all the nutrients. You can buy YumTum in retail stores in the Madison area as well as from their online store. YumTum is baby food you can trust. |
Arion Thiboumery
Vice President of Lorentz Meats, a medium-small sized processor in Minnesota, and an Extension Associate at Iowa State University. He received his doctorate from Iowa State University in Sustainable Agriculture and Meat Science. He also coordinates the Niche Meat Processor Assistance Network and is the Board President of Organic Processing Institute. |
Tony Saarem
Operations manager at GoMacro, a family-owned processor or organic, vegan and gluten-free energy bars. Tony has orchestrated the move of operations into a larger production facility, as well as state licensing of the new facility, and organic, kosher, gluten-free and Non-GMO Project certifications. As a small business manager, Tony handles many aspects of business operation including purchasing, logistics, facilities management, company certifications and compliance inspections, as well as quality, safety, productivity and delivery. GoMacro is now the fastest growing energy bar company in the country, shipping coast to coast, and exporting internationally. Tony previously worked as a production leader at Trane, Inc., in La Crosse, WI. |
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