Learn how to start a successful food business
Educational Resources
Note: Publications download as PDF format. With some browsers, these do not open automatically. If this is the case, after clicking on the link below, you will need to go to your download folder to open the publication.
Starting a Food Processing Business in Arkansas
An overview of considerations involved in starting a food processing business. Also included are some of the resources that may be useful as you look to become part of the food processing industry.
Food Preservation & Safety
A brief overview of why foods are preserved and how traditional preservation methods work to extend food safety, and quality.
Formulating Acidified Food
Legal and technical considerations for producing pickled products, salad dressings, sauces, marinades, and other foods that depend on the presence of acids to prevent spoilage.
Drying Food Products
Principles and procedures of drying as a method of food preservation.
Labeling Food Allergens
Discusses food allergens and the requirements for identifying the presence of allergens on food labels.
Business Plan Resources
The Arkansas Small Business and Technology Development Center (ASBTDC) is a university-based economic development program that assists entrepreneurs, both new seasoned. They offer help with every aspect of business creation, management, and operation.
Financing Your Business Resources
The Arkansas Small Business and Technology Development Center (ASBTDC) is a university-based economic development program that assists entrepreneurs, both new and seasoned. They offer help with every aspect of business creation, management, and operation.
License, Permit, & Tax Requirements
The Arkansas Small Business and Technology Development Center (ASBTDC) is a university-based economic development program that assists entrepreneurs, both new seasoned. They offer help with every aspect of business creation, management, and operation.
Personal Hygiene & Sanitary Food Handling
In this video, the Arkansas Food Innovation (AFIC) at the University of Arkansas – Fayetteville share how to keep your operations safe through information on how and at what point food can become contaminated, on what Good Manufacturing Practices (GMP’s) are, and on proven best practices for food manufacturing.
Microbiology of Food Processing
In this video, the Arkansas Food Innovation Center (AFIC) at the University of Arkansas – Fayetteville gives a basic overview of how some microorganisms can contaminate food during processing and ways to control and eliminate these pathogens from our food.
Producing Value-added Food Products from Surplus Farm Produce
Prepared by: Renee Threlfall, Amanda L. McWhirt, Morgan R. Gramlich and Michael R. Thomsen
Published as Agricultural Research Report FSA56.
Looks at the viability of producing value-added products from farmer’s market surplus.
Download Producing Value-added Food Products from Surplus Farm Produce
Cost of Developing Value-added Food Products from Surplus Produce
Prepared by: Amanda L. McWhirt, Morgan R. Gramlich, Renee Threlfall and Michael R. Thomsen
Published as Agricultural Research Report FSA55.
Reviews cost considerations of adding value to surplus farm produce.
Cost of Developing Value-added Food Products from Surplus Produce
The Muscadine Experience: Adding Value to Enhance Profits
Prepared by: Justin R. Morris and Pamela L. Brady
Published as Agricultural Research Report #982.
Looks at research at the University of Arkansas to develop the market potential of muscadines both as fresh fruit and as value-added products.
Download The Muscadine Experience: Adding Value to Enhance Profits
Considerations for Starting a Winery
Prepared by: Justin R. Morris
Published as Agricultural Research Report #983.
A discussion of the requirements and procedures for starting a winery. Information provided was designed to serve as a starting point for those wanting to start a winery rather than a step-by-step guide to the process.
Download Considerations for Starting a Winery
Good Agricultural and Handling Practices for Grapes and Other Fresh Produce
Prepared by: P.L. Brady and J.R. Morris,
Published as Agricultural Research Report # 984.
There are many activities that take place as fruits and vegetables move from the farm to the consumer’s table. Proper handling of produce will ensure safety and wholesomeness of the fruits and vegetables. Use of Good Agricultural Practices, Good Manufacturing Practices, and Hazard Analysis Critical Control Points (for juice producers), will help reduce hazards in produce production and distribution chain.
Download Good Agricultural and Handling Practices for Grapes and Other Fresh Produce
Choosing and Using a Co-Packer
Prepared by: P.L. Brady, S. Seideman, and J.R. Morris.
Published as Agricultural Research Report #985.
Co-packing is when a producer contracts with another company to manufacture and package food items the original producer will sell. Working closely with a co-packer can be a good way to get an idea converted to a marketable product. This publication provides information on the pros and cons of using co-packers, locating co-packers in your area, and guidance for working effectively with a co-packer.
Download Choosing and Using a Co-Packer
Marketing Options for Grapes and Grape Products
Prepared by: P.L. Brady, M. Thomsen, and J.R. Morris
Published as Agricultural Research Report #988.
An overview of the various types of market channels available for grape growers and the potential of these markets as outlets for regional grape producers. While this publication focuses on grapes, marketing concepts will be applicable to producers of most small fruits and specialty products.
