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Starting a food business workshop offered by Cooperative Extension

Posted 3/13/2017

CannedFood

University of Nevada Cooperative Extension offers “Starting a Food Business in Nevada” March 28-30. The class covers creating and selling food items, such as jellies, pickles, baked goods and frozen produce. Photo Courtesy of Melody Hefner, University of Nevada Cooperative Extension.

Class to help individuals seeking to sell food products including jams and packaged foods

University of Nevada Cooperative Extension is offering a workshop on “Starting a Food Business in Nevada” March 28-30. Attendees will learn key considerations to creating and selling food items, such as jellies, baked goods, pickles and frozen produce.

“Historically, growers needed alternate uses for produce not ‘beautiful’ enough for restaurants to purchase,” said Lincoln County Extension Educator Holly Gatzke. “Since then, growers and others have become interested in making and selling food products. And, with the recent passage of the Cottage Food and Craft Food laws, producing food products for sale is easier than ever. This class will help people understand these laws as well as provide an overall understanding of how to run a business and what to consider when making and packaging food for selling. It’s about everything from cottage foods to craft foods and beyond.”

Gatzke and Molly Roemer, who has a degree in nutrition, will present at the workshop. The workshop will be 12:30 — 4:30 p.m., each day live at the Lincoln County Cooperative Extension Office, 360 Lincoln St. in Caliente, and will be available via videoconference at Cooperative Extension offices in Carson City, Elko, Fallon, Gardnerville and Hawthorne. The workshop is free; however, lunch is not provided.

The class is funded by the Nevada Department of Agriculture’s Federal-State Marketing Improvement Program. For more information or to register, contact Gatzke at gatzkeh@unce.unr.edu or 775-962-1300. Persons in need of special accommodations or assistance should call at least three days prior to the class they intend to attend.

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