Value-added products focus of ‘Plan. Produce. Profit!’ workshop May 6 | Stuttgart Daily Leader

Rewritten Article: “Plan. Produce. Profit!” Workshop Focuses on Value-Added Food Processing

Introduction

A farmer who can’t sell imperfect tomatoes at the market may turn them into a value-added product, like spaghetti sauce, ratatouille, or salsa. With a little imagination, the same option is available for any number of agricultural products, such as spent brewer’s grain for dog treats, or hemp seed for lotions and soaps.

Value-added products are the center of attention for the next “Plan. Produce. Profit!” workshop, May 6, in cooperation with the National Agricultural Law Center, the Sam M. Walton College of Business at the University of Arkansas, the Arkansas Agricultural Experiment Station and the University of Arkansas System Division of Agriculture.

Workshop Details

The workshop, titled “Plan. Produce. Profit! Value-added Food Processing Opportunities in NWA,” will be held on May 6 from 9 a.m. to 3:30 p.m. at the Don Tyson Center for Agricultural Sciences in Fayetteville.

Registration is $20 per person and includes lunch and refreshments. Preregistration is open through May 1 at the experiment station’s events page. On-site registration will also be available from 8:30-9 a.m. on the day of the event at the center.

Sustainable Development Goals (SDGs)

The “Plan. Produce. Profit!” workshop aligns with several Sustainable Development Goals (SDGs) set by the United Nations. These goals include:

1. Goal 1: No Poverty
2. Goal 2: Zero Hunger
3. Goal 3: Good Health and Well-being
4. Goal 8: Decent Work and Economic Growth
5. Goal 12: Responsible Consumption and Production
6. Goal 17: Partnerships for the Goals

Workshop Sessions

The workshop will feature various sessions taught by faculty and staff, covering a range of topics related to value-added food processing. These sessions include:

• Value-added product overview with Renee Threlfall, research scientist of enology and viticulture and postharvest horticulture, Division of Agriculture.
• Food safety and practices with Jennifer Acuff, associate professor of food microbiology and safety, Division of Agriculture.
• Challenges with recipe scale-up with Andrea Myers, program technician, Division of Agriculture.
• Information on two shared-use facilities and equipment in northwest Arkansas: The Arkansas Food Innovation Center, with John Swenson; and AFIC at the Market Center of the Ozarks, with Darryl Holliday (Division of Agriculture).
• Food processing basics, with Sun Ferreira, assistant professor of food science, Division of Agriculture.
• Liability in value-added food production, with Rusty Rumley, senior staff attorney with the National Agricultural Law Center.
• Marketing value-added food production, with Rogelio Garcia Contreras and Rodrigo Salas, Walton
  

  SDGs, Targets, and Indicators

  1. SDGs Addressed or Connected to the Issues Highlighted in the Article:

  • SDG 2: Zero Hunger
  • SDG 8: Decent Work and Economic Growth
  • SDG 12: Responsible Consumption and Production

  2. Specific Targets Based on the Article’s Content:

  • SDG 2.3: By 2030, double the agricultural productivity and incomes of small-scale food producers, in particular women, indigenous peoples, family farmers, pastoralists, and fishers, including through secure and equal access to land, other productive resources and inputs, knowledge, financial services, markets, and opportunities for value addition and non-farm employment.
  • SDG 8.3: Promote development-oriented policies that support productive activities, decent job creation, entrepreneurship, creativity, and innovation, and encourage the formalization and growth of micro-, small-, and medium-sized enterprises, including through access to financial services.
  • SDG 12.3: By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.

  3. Indicators Mentioned or Implied in the Article:

  • Indicator 2.3.1: Volume of production per labor unit by classes of farming/pastoral/forestry enterprise size.
  • Indicator 8.3.1: Proportion of informal employment in non-agriculture employment, by sex.
  • Indicator 12.3.1: Food loss index.

  Table: SDGs, Targets, and Indicators

  SDGs	Targets	Indicators
  SDG 2: Zero Hunger	Target 2.3: By 2030, double the agricultural productivity and incomes of small-scale food producers, in particular women, indigenous peoples, family farmers, pastoralists, and fishers, including through secure and equal access to land, other productive resources and inputs, knowledge, financial services, markets, and opportunities for value addition and non-farm employment.	Indicator 2.3.1: Volume of production per labor unit by classes of farming/pastoral/forestry enterprise size.
  SDG 8: Decent Work and Economic Growth	Target 8.3: Promote development-oriented policies that support productive activities, decent job creation, entrepreneurship, creativity, and innovation, and encourage the formalization and growth of micro-, small-, and medium-sized enterprises, including through access to financial services.	Indicator 8.3.1: Proportion of informal employment in non-agriculture employment, by sex.
  SDG 12: Responsible Consumption and Production	Target 12.3: By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.	Indicator 12.3.1: Food loss index.

  Behold! This splendid article springs forth from the wellspring of knowledge, shaped by a wondrous proprietary AI technology that delved into a vast ocean of data, illuminating the path towards the Sustainable Development Goals. Remember that all rights are reserved by SDG Investors LLC, empowering us to champion progress together.

  Source: stuttgartdailyleader.com

   

  

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