A one-day Mississippi Market Ready Training at Mississippi State University can help business owners capitalize on the “buy local” movement.
On Feb. 13, MSU Extension Service experts will discuss current food policy legislation, building relationships with restaurant managers and chefs, proper packaging and labeling, marketing strategies, pricing structures and regulatory concerns.
This workshop will be at the Bost Conference Center from 9 a.m. to 3 p.m. Doors will open at 8:30 a.m. for coffee and socializingwith speakers and colleagues.
“This is an ideal training for fruit and vegetable growers; producers who have meat, seafood, dairy or poultry products; and makers of value-added or processed foods, such as sauces, wine, jams and jellies, desserts or breads -- any food product our Mississippi producers want to sell to a restaurant directly,” said Kim Morgan, assistant Extension professor in the Department of Agricultural Economics. “This is an intermediate-level training for entrepreneurs with existing products who want to establish accounts with local businesses.”
There is no cost to attend, but pre-registration is required. The workshop, which includes refreshments, lunch, training workbooks and reference materials, is funded by the USDA’s Southern Region Extension Risk Management Education Grants Program. Those interested are encouraged to register onlinehere or call Morgan at (662) 325-0413.
The event is supported by the Mississippi Department of Agriculture and Commerce, the Mississippi Fruit and Vegetable Growers Association, the Mississippi Agriculture and Forestry Experiment Station, the Mississippi Hospitality and Restaurant Association, and Alcorn State University.