Host: Ron Beard, University of Maine Cooperative Extension
Studio Engineer: Amy Browne
Issue: Community concerns and opportunities
Program Topic: Going to Market: The Science and Safety of developing new food product in Maine
Key Discussion Points:
How do entrepreneurs make use of the services of University of Maine Cooperative Extension to develop and test new, value-added food products?
Using three examples (Soybeans to tofu, blueberrys to tea and development of a barbeque sauce), how have entrepreneurs addressed concerns about marketability and food safety?
What other advice do Cooperative Extension faculty and successful entrepreneurs have for folks interested in developing food products using raw materials and ingredients from Maine?
Beth Calder, Extension Food Science Specialist, UMaine
Jason Bolton, Extension Food Safety Specialist, UMaine
Kevin Burgoyne, Rosssam LLC, BBQ Sauce
Theresa Gaffney Highland Blueberry Farm, Stockton Springs
Jeff Wolovitz, Heiwa Tofu, Belfast