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On-Farm Organic Processing Guide Available

July 30, 2009

New opportunities continue to develop in the area of organic agriculture.  Despite the economic recession, demand for organic foods continues to outpace production.  Not only that, but organics is a relatively young field that does not have the widespread knowledge enjoyed in the traditional agriculture community. 

A recently released guidebook is designed to provide the information to help people enter the organic market.  The Kerr Center and ATTRA, with funding from the Organic Farming Research Foundation, has just made available Farm Made: A Guide to On-Farm Processing for Organic Producers.  The guide walks readers through the process of establishing value-added organic products.  The authors provide case studies in sorghum syrup, packaged fresh salad greens, jams, jellies, and spreads, and table eggs.  The guide is available on the Kerr Center website at:

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