Resources - Kerr Center Publications

A must-read for current and prospective organic farmers who are considering adding a processing enterprise!

Farm Made: A Guide to On-Farm Processing for Organic Producers
An Overview and Four Example Enterprises: Sorghum Syrup, Packaged Fresh Salad Greens, Jams, Jellies and Spreads, and Table Eggs

by George Kuepper, Holly Born and Anne Fanatico
(Kerr Center, 2009)

This report provides an overview of the general requirements for organic certification and for food processing facilities.

Specific information on four different on-farm enterprises: sorghum syrup, packaged fresh salad greens or salad mix, table eggs, and jams, jellies, and preserves, is covered in more detail.
Each enterprise has its own chapter. For example, for packaged fresh salad greens or salad mix, topics include:

1. Definition
2. Production basics
3. Farm-scale processing basics
4. Food Safety
5. Cultural requirements for organic greens
6. Organic handling
1. Cleaning and sanitizing equipment
2. Post-harvest handling,
7. Marketing
1. Labeling
8. Regulations
1. Federal
2. State
3. Liability Insurance.
9. An extensive resource list to explore topics in more depth

Published by the Kerr Center for Sustainable Agriculture,
Distributed by Kerr Center and ATTRA—the National Sustainable Agriculture Information Service
Funding provided by the Organic Farming Research Foundation

For a printed copy, contact the Kerr Center by email or by phone (918.647.9123).

Farm Made: A Guide to On-Farm Processing for Organic Producers