Course: WVA 104 Sauces, Condiments & Dressings

Reading

(1/2)
Market Plan with Sustainability Strategies

In this reading assignment, students will read and review Market Planning for Value-Added Agricultural Products. As we have read in previous units, currently 40% of the worlds food supply is wasted with 27% of that waste being created by the U.S. Use of surplus or “wasted” agricultural products represents an opportunity for ecologically focused entrepreneurs to integrate local and organic farm products into the retail and institutional value-added foods market place. Students are asked to review this plan focusing on how to engage local growers in the establishment of distribution and supply systems, and as it relates to food manufacturing of value-added foods. In addition, students are asked to review Beyond Green Partners’ Foodservice Sustainability Strategy as part of the components highlighted to create a successful marketing plan for bulk production of value-added foods. Students will review sustainability strategies to pinpoint areas and ideas that could be used to create a successful marketing plan for the product producer. Students are asked to read and review these materials while considering the sauce, condiment, and dressing project guidelines. Please refer to product development project for more information.

Click here to access the article Marketing from Penn State College of Agricultural Sciences website.
Click on item below to download the BGP Sustainability Strategy document
- BGP Sustainability Strategy Unit 12.pdf (363.35 KB)