View in EDS

Minnesota Cottage Food Industry: Insights from Extension Food Safety Education

Saved in:
Bibliographic Details
Title: Minnesota Cottage Food Industry: Insights from Extension Food Safety Education
Language: English
Authors: Omolo, Morrine, McGoff, Regina, Driessen, Suzanne, Brandt, Katherine, Slavin, Joanne, Schmitt, Michael
Source: Journal of Extension. 2022 60(3).
Availability: Clemson University Press. 116 Sigma Drive, Clemson, SC 29634. Tel: 864-656-7156; e-mail: journalofextension@clemson.edu; Web site: https://tigerprints.clemson.edu/joe/
Peer Reviewed: Y
Page Count: 7
Publication Date: 2022
Document Type: Journal Articles
Reports - Research
Descriptors: Extension Education, Food Processing Occupations, Safety, Individual Characteristics, Food, Industry, State Standards, State Legislation
Geographic Terms: Minnesota
ISSN: 1077-5315
Abstract: The cottage food industry has become a significant part of the food supply in Minnesota, most likely as a result of the growing consumer demand for locally produced, minimally processed and value-added foods. Using post-training evaluations, we characterized the cottage food producers in Minnesota and assessed the impact of our food safety course. The results showed that the producers are mostly white women (71%), producing and selling a variety of products. The learners gained knowledge to safely produce and handle homemade food products for direct sale to consumers. Majority (80%) of the learners were satisfied with the course.
Abstractor: As Provided
Entry Date: 2023
Accession Number: EJ1364244
Database: ERIC
Description
Abstract:The cottage food industry has become a significant part of the food supply in Minnesota, most likely as a result of the growing consumer demand for locally produced, minimally processed and value-added foods. Using post-training evaluations, we characterized the cottage food producers in Minnesota and assessed the impact of our food safety course. The results showed that the producers are mostly white women (71%), producing and selling a variety of products. The learners gained knowledge to safely produce and handle homemade food products for direct sale to consumers. Majority (80%) of the learners were satisfied with the course.
ISSN:1077-5315