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.
This August 3-10, Mad River Food Hub (MRFH) will host the second annual Mad River Taste Week event highlighting the farmers and food producers of the Mad River Valley. Originally conceived as a way to bolster marketing efforts for the local food and agriculture community, Taste Week has quickly become a…
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Kelsey and Phelan O'Connor
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Johnson State College Staff at Peaslee’s Potatoes in Guildhall, VT
Photo: NOFA-VT
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Consumer shopping for local food
Photo: Rooted in Vermont
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Meat processing in Vermont
Photo: Over the Hill Farm
Gathering the Herd: A Vermont Meat Processing Case Study captures lessons learned over a three year period from the Farm to Plate Meat Processing Task Force through interviews conducted by Carrie Abels with members of the task force and industry leaders. The Meat Processing Task Force within the Farm to Plate…
Kale harvest at Good Heart Farmstead in Worcester, Vermont
Photo: Good Heart Farnstead
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Long Trail Brewery
Photo: Vermont Brewers Association
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Meat processing class at Vermont Tech
Photo: Mad River Food Hub
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Berry picking is a low cost way to bulk up on local food.
Photo: Rooted in Vermont
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Food preparation skills are developed through cooking for Meals on Wheels in the Cornucopia program in the NEK.
Photo: NEK Food System Plan
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Healthy and local dining options at UVM Medical Center
Photo: UVM Medical Center
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CRAFT greenhouse learning session in Addison County
Photo: NOFA VT
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Harpoon Brewery in Windsor, Vermont
Photo: Efficiency Vermont
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Cobb Hill Frozen Yogurt owner partner Jeannine Kilbride
Photo: Cobb Hill Frozen Yogurt
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Workers at Black River Meats (Springfield)
Photo: Black River Meats
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Full Sun Company sells sunflower and canola oil.
Photo: Full Sun Company
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Happy consumer at Nea-Tocht Farm during last year's Breakfast on the Farm
Photo: UVM Extension
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Grinding Masa! All Souls Tortilleria packaged tortillas are now available at City Market in Burlington VT
Photo: All Souls Tortilleria
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A loan is helping kickstart Rob Rock’s agriculture machinery and fabrication business, a bonus for Vermont farmers in need of his custom farm equipment and metal-working services.
Photo: Farm Fund
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Bread & Butter Farm
Photo: Erica Housekeeper / Happy Vermont
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Montpelier's farmers' market.
Photo: Rachel Carter
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Caledonia Spirits whiskey cask.
Photo: Jennifer Rose Smith
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The work crew at Chappelle's Potatoes.
Photo: CAE.
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Packaging meat at Vermont Packinghouse.
Photo: Caroline Abels
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Photo: Caroline Abels
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Charles Dodge of Putney Mountain Winery pours a sample for tasting.
Photo: Barbi Schreiber
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Joe Bossen of Vermont Bean Crafters producing bean burgers at the Mad River Food Hub.
Photo: Mad River Food Hub
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Harvesting wheat; bagging croutons.
Photo: David Caccavo
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Technical assistance providers on a tour of Misty Knoll Farm.
Photo: VHCB/Farm Viability.
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Rob Litch with turkey flock.
Photo: Caroline Abels/Vermont's Local Banquet
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Tony Brault.
Photo: Julia Shipley
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Grazing cattle on a cloudy day.
Photo: Maple Wind Farm.
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A sampling of Liz Lovely cookies.
Photo: Liz Lovely, Inc.
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Monument Farms Dairy in Weybridge.
Photo: Monument Farms Dairy.
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Filling Greek yogurt containers at Commonwealth Dairy.
Photo: Gregory Nesbit Photography
Prepared by JJ Vandette, Planning and Development Associate, Efficiency Vermont Highlights: $150,000 in first year savings ● $2.1 million in lifetime savings ● 1.5 million in annual kWh savings ● Refrigeration system, compressed air system, motors, lighting, heating, and ventilation optimized Download the pdf. When German Company Ehrman AG partnered with Commonwealth Yogurt,…
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