Production and Processing

The Production & Processing Working Group is open to all members of the Farm to Plate Network. It is focused on developing and improving the resources available to Vermont's food producers and processors to support improvements in their production, their business management skills, and their quality of life. Members are expected to largely be made up of representatives of key organizational stakeholders that provide business services, technical assistance, financing or other assistance to producers and processors; production and processing business owners; and representatives from producer and processor associations. 


Activities

Wholesale Vegetable Production and Hemp

Farm to Plate’s Production and Processing Working Group (WG) has been focused on a number of different commodities in their discussions over the past year. This has allowed the WG to look at the opportunities and challenges for different groups of producers, processors and markets, and to plan specific meetings to brainstorm positive directions that can be taken that fall in our realm of influence. Some examples are the establishment of a Vermont Dairy Grazing Apprenticeship Coordinator position, a Ranching for Profit week-long school this past winter for livestock producers and the beginnings of a feasibility study to look more deeply at markets for locally grown grains. Their next meeting in July will focus on the challenges for two markets - the regional wholesale vegetable market and the burgeoning hemp market. Vern Grubinger will bring his expertise with the vegetable and berry growing community and Stephanie Smith from the Vermont Agency of Agriculture address hemp.

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Vermont Farmers Graduate from Livestock Profitability School

In February 2019, 14 Vermont farmers graduated from the leading livestock profitability school, Ranching for Profit School (RFP), held in Burlington, Vermont.

Forty-three farmers and ranchers from Vermont, 12 states across the U.S., Canada and Australia examined their business, were challenged to examine practices they currently employ and explored new ideas to increase the profitability, productivity, and sustainability of their farming operations.

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People