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Processing in local foods involves preserving and adding value to foods. Different types of processing include refrigeration, canning, freezing, drying to preserve foods; washing, chopping, bagging so that foods are more consumer-ready; mixing ingredients for new products like jams, salsas, sauces, sausages, baked goods, prepared meals. This page links to information and resources regarding the processing and packaging of local food products.
On This Page
|Fruit, Vegetable & Herb Processing|
|Meat, Dairy & Egg Processing|
- Manufacturing Jelly and Preserve Products: Guidance on food safety and applicable regulations for the production of jelly and preserves.
- For Safety’s Sake: Pickle and Pickle Product Problems: Troubleshooting for producers of pickles and pickle products, explaining which abnormalities in pickles are safe and which indicate contamination.
- Herbal Foods: Guidance for safe production of herbal foods, including explanations of applicable regulations. Developed by N.C. State University.
- Medicinal Plants: World Health Organization guidelines (2003) on good agricultural and collection practices (GACP) for medicinal plants.
- Niche Meat Processing: This webpage includes a list of resources related to niche meat processing in North Carolina.
- Adding Value to Local Food: Value-added is a general term that captures different types of processing of local food. This webpage includes a list of resources for value-added processing in North Carolina.
- Food Business Portal: NC State’s Department of Food, Bioprocessing, and Nutrition Sciences Entrepreneur Initiative for Food (EI4F) program ensure individuals and firms transform agriculture commodities into safe, nutritious and value-added food and beverage products. The mission of EI4F is to help small food business owners and prospective entrepreneurs make informed decisions leading to greater economic development and job creation.
- NC Local Food Infrastructure Inventory: The North Carolina Growing Together project, in collaboration with North Carolina Cooperative Extension’s Local Foods Flagship Program, in 2013 created a mapped inventory of businesses that serve as intermediary steps in local food supply chains. This includes value-added processors (e.g. meat and seafood processors, cheese manufacturers, specialty jams and pickling operations), food hubs, fresh produce wholesalers/distributors, multi-farm CSAs, community kitchens, incubator farms, and cold storage locations. The inventory does not include information on end retailers (e.g., restaurants, groceries, etc. selling local foods to consumers). This map is now maintained by the Piedmont Triad Regional Food Council.
- NC Shared-Use and Business Incubator Kitchens: NCDA&CS’s listing of existing shared-use and business incubator kitchens by region.
- Hubs & Kitchens: Food Hubs, Commercial Community Kitchens, and Copackers in NC: This 2017 directory from NCGT and UFOODS is designed to inform farmers and other food businesses of the location and services offered by food hubs, commercial community kitchens, and copackers. It also provides grocery and food service buyers information on where they can find NC food and farm products packed for retail and wholesale markets.
- NC State Extension’s Food Safety Modernization Act (FSMA) web portal
Portal has information about upcoming FSMA trainings (Preventive Controls for Human and Animal Food, Produce Safety Rule, etc.) as well as contact information for all 5 of the FSMA ASAs. This site also links directly to the NC Fresh Produce Safety site.
- Food Safety for Industry/Processors: The NC Fresh Produce Safety Portal provides information for processors in the sections pertaining to the industry.
- Acidified Food Manufacturing School: This school provides instruction in food handling techniques; food protection principles; personal hygiene; plant sanitation; pH controls; critical factors in acidification, and more. It is particularly intended for operators or operating supervisors involved in the production of thermally processed acidified foods.