3.4: Food Processing & Manufacturing
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Sorting croutons at Olivia's Croutons, New Haven, Vermont. Photo: Olivia's Croutons
Throughout the F2P planning process, we heard from Vermonters who believe that Vermont should have additional in-state processing facilities available for farmers and food entrepreneurs. However, getting from that expressed desire to viable business models is not a simple process given variations in stages of development and scales of operations in Vermont; the types of market outlets accessed; the types and origins of sourced ingredients; and the impacts of multinational food processing corporations.
Focusing on a company’s scale of operation is necessary in order to understand its developmental needs, such as the regulations that cover the facility, the infrastructure needed for distribution, the packaging needed for transport, the market capacity to take local farmers’ products, and challenges in sourcing enough local supply. Understanding a company’s stage of development is important in order to focus business planning and technical assistance resources to promote success.
Since Vermont processors of all scales of operation and stages of development import ingredients from around the world (e.g., cocoa, coffee, wheat), weather-related disruptions, geopolitical events, and other issues can impact cost and availability. Finally, multinational food processing corporations wield immense power in shaping public policy and consumer preferences, and Vermont food processors and manufacturers may present inviting targets for buy-outs that may reduce local employment and reduce processing and manufacturing capacity (e.g., Green Mountain Gringo, Chester, was purchased by TW Garner Food Co. and Annie’s Naturals, Calais, was purchased by Homegrown Naturals and both facilities were moved out of state).
This section of Chapter 3 highlights the ways Vermont businesses are developing processing facilities and the challenges they are facing. It is by no means an exhaustive inventory of all the business models, opportunities, and challenges in food processing. Instead, it describes common challenges and opportunities, and some creative approaches to food processing that are emerging in the state.
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Photo: Abenaki Land Link Project
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Photo: Salvation Farms
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Photo: NOFA-VT
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Photo: Over the Hill Farm
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Photo: Good Heart Farnstead
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Photo: Vermont Brewers Association
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Photo: Mad River Food Hub
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Photo: Rooted in Vermont
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Photo: NEK Food System Plan
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Photo: UVM Medical Center
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Photo: NOFA VT
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Photo: Efficiency Vermont
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Photo: Cobb Hill Frozen Yogurt
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Photo: Black River Meats
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Photo: Full Sun Company
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Photo: UVM Extension
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Photo: All Souls Tortilleria
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Photo: Farm Fund
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Photo: Erica Housekeeper / Happy Vermont
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Photo: Rachel Carter
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Photo: Jennifer Rose Smith
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Photo: CAE.
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Photo: Caroline Abels
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Photo: Barbi Schreiber
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Photo: Mad River Food Hub
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Photo: David Caccavo
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Photo: VHCB/Farm Viability.
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Photo: Caroline Abels/Vermont's Local Banquet
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Photo: Julia Shipley
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Photo: Maple Wind Farm.
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Photo: Liz Lovely, Inc.
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Photo: Monument Farms Dairy.
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Photo: Gregory Nesbit Photography
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Photo: Rooted in Vermont
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