Montana State University |
Montana State University |
by Kent Goodman
MSU News Service
12/6/2000
RONAN - You're a small apple grower. Perhaps you're raising organic beef. Maybe you're even trying to market salsa or salad dressing. Where do you go to get your project off the ground without breaking the bank?
If you live in northwestern Montana, your first choice would be the Mission Mountain Market (MMM) project. Created by the Lake County Community Development Corporation, the MMM aims to enhance the quality of life and economic well-being for the agricultural and food processing business in the region.
The project was begun by Executive Director Billie Lee and Cooperative Development Specialist Jan Tusick, and has been implemented by a committee that includes regional and tribal growers, Montana State University Extension, cooperatives and entrepreneurs.
Facilities include a shared-use food processing center, a commercial kitchen and a food product marketing and small business incubator, which will teach strategies for marketing the products.
Montana State University has been assisting the project in a variety of ways. The Montana Manufacturing Extension Center reviewed locations and helped to estimate production costs. Lake County MSU Extension agent Corrine Cramer served on the project's advisory committee, held workshops for the kitchen staff and leads sanitation classes.
"When the producers first approached us, we went to a Canadian site that was similar to the one they were developing to study their methods," said Cramer. "I was then involved in providing food safety training for the people who would be using the facility there. There are a number of laws that have to be followed when producing food items."
Lynn Paul, of MSU Extension food and nutrition specialist helps with labeling.
"We do the nutritional analysis of the products," she said. "Labeling is based on a number of things - what is being produced, how much is sold, and where it is sold. We've been offering free labeling for small producers. They send us a list of ingredients which we then compare with our database of over 4,000 foods and ingredients."
Paul explains that when a company is attempting to enter a niche market, it is very important to understand the consumers and their needs. In her research, she found that the people who read labels are primarily females and better educated. By providing labels, the producer is adding value to the product and creating a favorable impression.
Joel Clairmont, Flathead Reservation Extension agent, has worked closely with MMM to develop better markets for tribal beef.
"Farmers and ranchers have had to take whatever the market price was for beef, which wasn't much," he said. "We're trying to enter the gourmet market so that we can get a sustainable price. Next year we'll be developing products based on traditional dried meats."
Specialists at MMM have been assisting Clairmont with research and marketing. Other producer groups involved with the project include potato, apple and cherry growers.
The pilot facility for juicing will press, juice, bottle, help market and deliver 12,000 gallons of flash-pasteurized cider to about 25 stores in western Montana. Lake County Extension Agent Jack Stivers will be using the present juicing program as a model in his work with a variety of growers. He intends to define other products that can be processed through the facility.
“We’re hoping to build an industry of specialty food manufacturers who can utilize locally grown production,” said Lee. “The emphasis will be on value-added food processing.”
For more information, contact Billie Lee at 406 676 5901. Visit the Mission Mountain Market at http://www.mt-missionmtnmrkt.com
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Send questions or comments to Carol Flaherty, MSU Communications Services, Bozeman, MT 59717 or email Flaherty at carolf@montana.edu.
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