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Greenhouse Grower

Lighting Book Winner From Cultivate’18 Has His Own Unique Story

Mark Smith was able to attend his second Cultivate event in 2018. His first? Nearly 40 years ago.

The post Lighting Book Winner From Cultivate’18 Has His Own Unique Story appeared first on Greenhouse Grower.

Why the Horticulture Industry Has an Age Problem

A recent article in the Washington Post highlights the aging of business owners in horticulture, and the lack of young potential employees from the next generation.

The post Why the Horticulture Industry Has an Age Problem appeared first on Greenhouse Grower.

BPIA Sustainability Symposium to Focus on Biological Products

The Biological Products Industry Alliance will hold its 2018 Fall Meeting and Sustainability Symposium in Rochester, NY, on Oct. 9-10, immediately followed by the Biocontrols USA East 2018 Conference & Expo.

The post BPIA Sustainability Symposium to Focus on Biological Products appeared first on Greenhouse Grower.

Hortidaily

"Returns of mobile gutter system exceeds our expectations"

Fritz Meier from Gebrüder Meier Gemüsekulturen AG in Dällikon, Switzerland, runs a horticultural company together with his brother and sister. It’s about 100 hectares of open fields and 10 hectares of greenhouses. They grow cucumber, tomato and eggplant in the warm greenhouse, and in the cold greenhouse.....

Enriched biochar reduces severity of root mat by half in AHDB trial

Enriched biochar has been confirmed to dramatically reduce the effects of root mat in the commercial stage of an AHDB trial into the effects of biological treatments and biocides on the disease.Initial findings after the lab stages of the trial, which began in 2016 and were conducted by independent.....

"Compostable twine holds up well in the stress of hot summers"

The hot weather that has dominated Europe for the last two months, didn't just have an impact on crops. When the temperature in the greenhouse rises to a high level, it can also affect the twine. Breaking twines and a messy greenhouse is the last thing you want as a grower.Now that most of the heat has.....

Organic Value-Added Processing & Certification Webinar

Event Details

Organic Value-Added Processing & Certification Webinar

Time: December 11, 2017 from 12pm to 1:30pm
Location: Online/ Webinar
Website or Map: https://www.ccof.org/organic-…
Event Type: webinar
Organized By: CCOF
Latest Activity: Dec 11, 2017

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Event Description

Join the CCOF Foundation on December 11 for a webinar on how to certify value-added farm products as organic.
 
Thinking about turning your extra produce in to jams, salsas, or dried fruit? Value-added products can bring in extra income and add diversity to your market offerings. Join us for a webinar that reviews requirements for certifying value-added products under the USDA National Organic Program. This webinar is ideal for small- to mid-sized organic farms looking to explore organic certification requirements for their value-added products.
 
Learn the ins and outs of what it takes to certify your value-added products as organic! Jessie Nichols, senior hander certification specialist at CCOF, will review the requirements for organic growers looking to certify their value-added productssuch as jams, salsas, and dried fruitthrough the USDA National Organic Program. In addition, she will highlight different avenues for integrating value-added processing into a farming operation, including processing products in a farm kitchen, using a commercial kitchen, or hiring a co-packer. Finally, Nichols will touch on special considerations related to shared commercial kitchens, CSA boxes, as well as simple on-farm processing.
 
In the second half of the webinar, gain the on-farm perspective from Rebecca Courchesne (a.k.a. Chef Becky) from Frog Hollow Farm. Courchesne will share her experience producing a diversity of organic value-added products from Frog Hollow Farm fruit, including conserves, marmalades, and chutneys. 
 
About Our Speakers
 
Jessie Nichols is a senior handler certification specialist with over three years of experience at CCOF. Nichols works with organic processers daily, ranging from simple fruit packers and olive oil mills to complex multi-ingredient processors and wineries. She reviews new applications, inspection reports, new products, and organic system plan updates to ensure that labels, formulas, materials, and practices meet National Organic Program regulations. She serves as the primary contact for over 200 CCOF members in the United States and Mexico. 
 
Prior to joining CCOF, Nichols worked in youth and adult education. She gained hands-on experience with organic growing as an apprentice and assistant garden manager at the Center for Agroecology and Sustainable Food Systems at the University of
California, Santa Cruz. Nichols holds a bachelor’s degree in environmental studies from the University of North Carolina, Chapel Hill.
 
Rebecca Courchesne (a.k.a. “Chef Becky”) is the expert preserver at Frog Hollow Farm. Although she graduated from Linfield College with degrees in English and anthropology, cooking was always her first love. After moving back to her Bay Area birthplace, she began working in the kitchen at Alice Waters’ Cafe Fanny and later became head pastry chef at Oliveto in Oakland. It was there, while “Farmer Al” was making his delivery rounds, that the pastry chef met the peach farmer. Courchesne moved to the farm in 1995, and in 2000, inspired by the abundance of delicious fruit all around her, launched a line of now-famous organic conserves, marmalades, jelly, and chutney all made with Frog Hollow Fruit grown right in her backyard.

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