2016-11-10 • Taking Your Product Successfully to Market Workshops
Perennia is hosting and organizing a series of four workshops around Nova Scotia in November for small and medium-sized food producers and processors preparing to take a product to market, new to the food processing business or considering value-adding. The main focus of the day-and-a-half workshop is helping participants understand their responsibilities as food producers in the areas of regulations, packaging, labelling and food safety, and how to build successful partnerships with suppliers. Also covered will be how to market and sell your product successfully once it is created, including how to build relationships with retailers and wholesalers, the role of market research, how innovation and incubation can help your product, and how to develop a sales and marketing plan. Funding is being provided by the Atlantic Canada Opportunities Agency. Dates and locations are: November 1-2 (Windsor); November 3-4 (Bridgewater); November 7-8 (Truro); and November 9-10 (Sydney).
Here is more information, the dates, the agenda and how to register
Mike McKenzie, owner of Seed to Sausage, will share his award winning Charcuterie techniques and knowledge at BioFoodTech’s 2-day Artisan Charcuterie workshop. This will provide participants with practical and technical knowledge to create small-scale artisan cured products. Topics include ingredients and ratios, proper processing techniques, equipment, and principles of fermenting, curing and dry-aging meats. Participants will also enjoy hands on practice in the pilot plant— making and testing various sausages and fermented meats., while learning how to manage microbial risks to create quality products that meet food safety and provincial regulations.