Title: Value Added Fermented Food Producer Field Trip
Course: WVA 103 Fermentation Methods > Section: WVA 103 Fermentation Methods

Value Added Fermented Food Producer Field Trip

Value Added Fermented Food Producer Field Trip

Students are asked to identify, research, and interview a value-added fermented food producer. Students will visit vendors that use and/or produce local, sustainably grown food products to understand the local food supply and the products produced utilizing local, organic, and sustainable food.

While visiting the vendor or producer consider the environment, organization, processes, and surroundings. What do you notice, sense, and see? Please consider the following:

- What are the vendors’ history, background, and experience?
- What products are produced?
- How many years has this value added vendor been in business? Why did they choose to produce this product or product line?
- What are the positives and negatives of producing a value added product for market? What are the biggest challenges you face?
- What are some of the planning steps involved in creating, processing, and production of fermented food products?

Please review the field trip assignment attached.

Once you have completed the written activity go to the Dropbox Folder in the Content Menu and click on "Dropbox: Unit 6 Value-Added Fermented Food Producer Field Trip"  to learn how to submit the assignment.
Click on item below to download Value-Added Producer Field Trip assignment
- Value-Added Producer Field Trip Unit 6.doc (26.11 KB)