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Home Weekly Features Ag Notes Week of 7/22/13
Week of 7/22/13
Written by Press Staff Writer   
Thursday, 18 July 2013 13:41

Volunteer group helps end hunger
The Society of St. Andrew, a national, ecumenical, non-profit organization with headquarters in Big Island, Va., which feeds America’s hungry by gleaning farm/fields and orchards, is seeking fruit and vegetable growers who would be willing to grant the volunteers access to their fields and orchards.

Volunteers from churches, youth and civic groups, donate their time to gather produce which would otherwise go to waste. The food is taken to food banks to be distributed to food pantries and soup kitchens.

A letter of donation is provided to the grower for the produce provided for tax purposes. Interested fruit and vegetable growers may contact George “Tater” Jensen, Hunger Relief Advocate of the Society of St. Andrew at 419-494-5321 or email This e-mail address is being protected from spambots. You need JavaScript enabled to view it . For more information about the organization, visit www.endhunger.org.


Food developers named winners
The Center for Innovative Food Technology (CIFT) sponsored the 6th Annual Food Product Development Contest which showcases many new local products ready to take that next step – actual product development.

CIFT vice president and director of agricultural programs, Rebecca Singer, last week announced the two winners selected in recognition of their product concepts were Rev. T’s BBQ Sauce by Anthony Brubaker (Cygnet) and LaRoe’s Poppy Seed Dressing by David LaRoe (Grand Rapids, Ohio).

Following a review of written applications and presentations by food entrepreneurs and chefs to a panel of judges, the highest scoring concepts were selected based on the viability of the product, commercialization potential, business strategy, and overall appeal to the marketplace.

As a result of the award, direct consultation and technical assistance from CIFT will be provided to the start up businesses ranging from business planning, product/process development, shelf stability testing, labeling review, regulatory assistance, and batch product preparations for sampling.

Later, production will begin at the Northwest Ohio Cooperative Kitchen (NOCK), a nonprofit commercial facility that educates and advises new and growing businesses, and provides access to a commercially-licensed kitchen.

Currently more than 30 businesses make their products at the Entrepreneurs interested in learning more may contact Paula Ray, small business coordinator, CIFT, at 419-535-6000, ext. 117 or This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

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By: Press Staff Writer

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