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Processing of Acidified Foods – Mt. Vernon
Geared towards small and medium scale producers of preserves, sauces, dressings and vinegars, snacks, baked goods, and other value-added products
This workshop will provide the region’s small to medium scale prepared food producers with up-to-date information and technical knowledge of the food product development process for the specialty food industry and how to bring such products to market, targeted to start-up entrepreneurs and food product developers.
Participants will be guided through the various steps from concept development to the market, with an emphasis on factors to consider for scaling up the product from the kitchen to commercial production. Speaker(s) will provide examples to illustrate the steps and end goal.
Locations & Dates
Fee is $50
February 26, 2025
WSU Mount Vernon
16650 WA-536
Mount Vernon, WA 98273
Sakuma Auditorium
February 27, 2025
West Coast Nursery
18720 WA 203
Monroe, WA 98272
Agenda
- What is an Acid/Acidified Foods?
- Microbiological hazards associated with acidified canned foods
- Importance of pH and water activity
- pH of common fruits and vegetables
- Principles of processing of acidified foods
- Applicable food safety regulations
- Basic aspects of labeling
- How to complete FDA process filings?
The training is subsidized through WSDA-SCBG #12 (2022-2025) titled “Educational Tools for the Small and Very Small Value-Added Specialty Crop Growers and Food Processors”.
Trainer: Dr. Girish Ganjyal, WSU Extension Food Processing Specialist
This event is not hosted by the NWRM RFBC.