Organic Food Processing Workshops Offered
In collaboration with the Minnesota Department of Agriculture, the Organic Processing Institute will bring food processors together to discuss what it takes to manufacture organic food products, so they can take advantage of market opportunities available with certified organic products.
Instruction will cover what qualifies a product as “organic”, processing both organic and conventional in one facility, the organic certification process, organic system plans, ingredients and processing aids allowed in organic, and cleaning agents allowed. Speakers will also address specific issues raised by processor attendees.
These workshops are designed for food processing professionals who want to know more about organic market opportunities, standards and requirements, and whether organic is “doable” for their product or facility. Other business professionals who are interested in organic standards and regulations are also welcome to register.
A dynamic, participatory format will feature Jenifer Buckley of the Organic Processing Institute and Michelle Menken of the Minnesota Crop Improvement Association (MCIA), an accredited organic certifying agency.
Dates and locations are as follows: St. Cloud—Monday, Sept. 21, 2015 at the River’s Edge Convention Center, 10 4th Avenue South, St Cloud, MN 56301; Twin Cities—Thursday, Sept. 24, 2015at the Minnesota Landscape Arboretum, 3675 Arboretum Drive, Chaska, MN 55318; and Rochester—Friday, Sept. 25, 2015 at the Mayo Civic Center, 30 Civic Center Drive SE, Rochester, MN 55904.
Workshops will be held from 9 am to 12 pm for all three workshops. The cost is $60. Online registration opens July 13.
The Organic Processing Institute is a nonprofit that helps organic farmers and food processors in the Upper Midwest with education, networking, and technical assistance. More information about these workshops and registration is available at organicprocessinginstitute.
