A series of workshops aimed at helping farmers and value-added food producers launch or expand their businesses is planned this month.
The Kohala Center and Hawaii Community College will offer in-person workshops about “Food Industry Fundamentals” designed by the Maui Food Innovation Center and EdVenture at the University of Hawaii Maui College.
This series of four noncredit classes will help participants develop differentiated, value-added and safe specialty-food products.
Food expert Lou Cooperhouse will lead two in-person workshops, “Food Product Development” and “Quality Assurance” on Oct. 16 in Waimea and Oct. 17 in Kailua-Kona. In addition, special guest Luisa Castro will participate in Waimea and Ken Love at Kailua-Kona.
Workshops are all-day events from 8:30 a.m.-4 p.m. Participants are encouraged to bring questions, comments or concerns regarding their businesses and gain insights from an expert in the field.
Courses are designed for farmers interested in developing food products to increase profitability, businesses that want to expand their food offerings, new food businesses and employees wanting to increase their knowledge of the food industry.
“Nationwide, we’re seeing a tremendous demand for locally produced food products, but sometimes a farmer or food entrepreneur isn’t sure how to turn fresh fruit and vegetables into a safe, packaged, value-added product,” said Cooperhouse, who is a consultant for the Maui Food Innovation Center. ‘Food Industry Fundamentals’ will help participants understand the overall process better, but the classes also will offer information specific to the Hawaiian Islands. The goal is to support our local food producers so they can find new channels for their business while providing more locally grown products to consumers.”
During the last two years, Cooperhouse has met with business owners throughout Hawaii to listen to and collaboratively find solutions for the unique challenges faced by island farmers and food businesses. The “Fundamentals” classes progress from an overview of the market to ensuring that legal and safety requirements are met.
Courses include:
• Food Trends: Finding Your Niche in the Specialty Foods Industry.
• Food Product Development and Technology Essentials.
• Quality Assurance and Food Safety Principles.
• Good Manufacturing Practices For Food Producers.
“These courses offer Hawaii Island’s farmers and food producers a rare opportunity to receive in-person instruction from a globally respected food expert who understands Hawaii’s challenges and opportunities,” said Nicole Milne, director of The Kohala Center’s Rural and Cooperative Business Development Services. “We look forward to welcoming Lou back to Hawaii Island to help our farmers and food producers succeed while moving us all toward greater food self-reliance.”
Space is limited.
Each live workshop is composed of two courses: “Food Product Development” and “Quality Assurance.” Enrollment for each course must be completed individually. To sign up, call the Office of Continuing Education and Training at 808-934-2700, register online at www.hawaii.hawaii.edu/ocet or call The Kohala Center at 808-887-6411.
Participants may also sign up for the remainder of the series offered online. Certificates of Completion are provided to participants who finish the entire course series. It is highly recommended all workshop participants complete the online “Food Trends” course before attending an in-person workshop.
