By Andi Anderson
Purdue University has launched a new institute to support farmers in turning their agricultural products into value-added food and beverage items.
The Institute for Food Product Innovation and Commercialization, funded by a $1.5 million grant from the U.S. Department of Agriculture Rural Development, aims to help farmers overcome the challenges of bringing new products to market.
The institute, a collaboration between Purdue's departments of Food Science and Agricultural Economics, offers training and development support to farmers with innovative product ideas.
It provides guidance on product development, food safety, marketing, and business management.
By adding value to their products, farmers can increase their income and contribute to local economies.
The institute's goal is to empower farmers to become entrepreneurs and create sustainable businesses.
The institute can assist dairy farmers in creating products like ice cream or protein beverages, tomato growers in developing salsa, or beekeepers in producing syrups. It offers training on recipe development, safety control, and market assessment.
Foster, who also runs a family beekeeping business, noted the importance of adding value locally. "What can we do to support value-adding at the local level so more stays in the community?" he asked.
This new initiative builds on Purdue's Food Entrepreneurship and Manufacturing Institute (FEMI), established in 2021. Together, these programs aim to strengthen rural economies by supporting innovative food entrepreneurs.
Photo Credit: purdue-university
Categories: Indiana, Rural Lifestyle