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<p class=MsoNormal><span style='font-size:10.0pt;font-family:"Corbel","sans-serif";
color:#3F7228'>fyi<o:p></o:p></span></p>
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color:#3F7228'><o:p> </o:p></span></p>
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<p class=MsoNormal><b><span style='font-size:10.0pt;font-family:"Tahoma","sans-serif"'>From:</span></b><span
style='font-size:10.0pt;font-family:"Tahoma","sans-serif"'> announcements-bounces@lists.oksustainability.org
[mailto:announcements-bounces@lists.oksustainability.org] <b>On Behalf Of </b>Maura
McDermott Kerr Center<br>
<b>Sent:</b> Saturday, September 26, 2009 10:23 AM<br>
<b>To:</b> Oklahoma Sustainability Announcements<br>
<b>Subject:</b> [OSN Announce] organic processing on the farm<o:p></o:p></span></p>
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<h2 style='margin:0in;margin-bottom:.0001pt'><u><span style='font-size:12.0pt'>New
Resource Out for On-Farm Entrepreneurs<o:p></o:p></span></u></h2>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>A growing number of small farms in Oklahoma, almost 90 in
2009, are reaping more profit by becoming “certified organic,” selling
everything from strawberries to pecans.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>Others are adding value to their crops by processing them on
the farm-- turning tomatoes into salsa, or milk into cheese, or grapes into
wine, as in the booming wine industry.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>In combination, each of these strategies—organic and adding
value-- can enhance the other. <o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>A new resource, <i>Farm Made: A Guide to On-Farm Processing
for Organic Producers,</i> <o:p></o:p></p>
<p class=MsoNormal>available free online, is jam-packed with information on
processing organic ingredients into value-added organic products, right on the
farm.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>The 40-page publication begins with an overview of the
general requirements for organic certification and for food processing
facilities. <o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal><i>Farm Made</i> then discusses in detail four on-farm
organic processing enterprises: sorghum syrup, packaged fresh salad greens,
canned fruit products (jams, jellies, and preserves), and table eggs.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>For each enterprise, the report outlines the basic
production and processing requirements, and follows with details unique to
organic management. <o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>Included are extensive lists of resources for further
information and supplies. <o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal> “Organic farmers need to jump through the same hoops any
other business person would in starting a food business, and at least one more
– organic certification,” says George Kuepper, co-author of the report. <i>Farm
Made</i> helps the farmer navigate the process.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>Kuepper is a sustainable agriculture specialist at the Kerr Center,
a non-profit educational foundation based in Poteau.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal><i>Farm Made</i> is published by the Kerr Center with
funding from the Organic Farming Research Foundation. It is available free at <a
href="http://www.kerrcenter.com/"><span style='color:purple'>www.kerrcenter.com</span></a>.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
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<p class=MsoNormal><span style='font-family:"Arial","sans-serif";color:maroon'>Maura
McDermott<br>
Communications Director<br>
Kerr Center for Sustainable Agriculture<br>
<a href="http://www.kerrcenter.com">www.kerrcenter.com</a></span><o:p></o:p></p>
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<p class=MsoNormal><span style='font-family:"Arial","sans-serif";color:maroon'>Such
a long long time to be gone <br>
and a short time to be there. </span><o:p></o:p></p>
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<p class=MsoNormal><span style='font-family:"Arial","sans-serif";color:maroon'>The
G.D. </span><o:p></o:p></p>
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