WLFN Projects – Processing

Infrastructure Development – Processing

1)   Expanding Upon the Available Information
Resources for Wisconsin’s Processing Infrastructure

Create an expanded, sortable list or searchable database of Wisconsin’s food processing facilities with enough information to allow producers to match their processing needs to existing facilities in the state.

As Wisconsin agriculture scales up to meet the need from the marketplace demanding local and regionally produced products, and producers increasingly look for ways to add value to their agricultural products, there is a hurdle producers meet in finding appropriate processing capacity within a reasonable distance of their production. Wisconsin has a negative economy when it comes to processing raw agricultural products. Wisconsin ships the majority of its raw product out to nearby states, then buying back the value-added processed product.

If Wisconsin agriculture is to diversify and grow it will need the infrastructure to grow with it. This project looks to identify what Wisconsin already has in place to meet the needs of this growing opportunity, with the goal of shedding light on what needs are not being met as well as facilitating producers in their search for a local, appropriate processing facility.

Read the final report of this project here: PIF Processing Project Final Report

This project was one of several projects funded by the Program Innovation Fund grant that WLFN received.

One thought on “WLFN Projects – Processing

  1. As Wisconsin agriculture scales up – this is from the article above and is exactly the problem. Wisconsin, traditionally, will modify the definition of “local” to fit whatever will make the most money and doesn’t give a damn about the small supplier. When most people think of local they think small farms not giant farms. Those battery chicken farms with tens of thousands of chickens stuffed into one building are local to someone. There needs to be more to the definition then just local or it will quickly become just another gimmick for marketing from large companies. The American Cheese Society (ACS) defines farmstead as products made on the farm where they are produced. Wisconsin has modified that to say that the cheese producer must “own” the farm where the milk is produced so that farm could be in Bulgaria. They also have redefined Artisan Cheese to “OFTEN produced in RELATIVELY small batches” since both of these are relative terms the remove any restrictions what so ever.

    Regards,

    T

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