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College Gives Entrepreneurs Start-up Information Online
Got a great new snack food idea? Ready to market Grandma’s
chicken salad recipe? People looking to turn family recipes into
big money businesses now have access to valuable information on
the food processing business, thanks to a special Web-based service
developed in the College of Agricultural Sciences.
“Resources for Small Food Processors and Potential
Entrepreneurs” is a Web site created by food scientist Luke
LaBorde to introduce budding business tycoons to the fundamentals
of food processing technology and regulations.
Found on the Web at http://foodsafety.cas.psu.edu/processor/ent_res_text2.htm,
the site is designed to answer the most frequently asked questions
surrounding commercial food processing.
“Many people have an old family recipe for a
barbecue sauce, salad dressing, or salsa that they think tastes
better than what’s on the market,” LaBorde says. “Our
site offers a variety of resources available in Pennsylvania and
other states to answer key questions: ‘Am I the type of person
who would be happy running a business? What are the state and federal
regulations I would have to follow, and how can I make sure I will
produce a safe product?’ The links in this Web site should
help anyone seriously considering starting a food processing operation.”
The site collects and categorizes more than 90 online
resources into sections such as “Before You Get Started—
Making the Decision to be a Food Processor,” “Resources
for Starting a Business,” “Regulations for Food Processors,”
“General Microbiology and Food Safety,” and “Food
Processing Technology.” The site also has links to food testing
laboratories, equipment and packaging resources, and direct marketing
opportunities and farm alternatives.
“By no means will the site answer all
your questions, especially when you look at the many different kinds
of food products one can make,” LaBorde says. “After looking
at the site, potential entrepreneurs should contact the Pennsylvania
Department of Agriculture and their local county health department
for additional advice on regulations and food safety requirements.”
—Gary Abdullah
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