ID

FST-321NP

Authors as Published

Joell Eifert, Director, Food Innovations Program, Food Science and Technology, Virginia Tech; Renee Boyer, Professor and Extension Specialist, Food Science and Technology, Virginia Tech; Tom Hammett, Professor, Sustainable Biomaterials, Virginia Tech; Emily Pomfrey Wells, Extension Agent, Virginia Cooperative Extension, Wise County; and Lily Yang, Post-Doctoral Research Associate, Food Science and Technology, Virginia Tech

This publication is available in an enhanced digital version and PDF.

Often understanding the steps needed to prepare foods for sale in the direct market such as Farmers Markets can be complex. Regulations and steps for producing foods safely can vary greatly depending on the food produced. This fact sheet provides key details on how to safely prepare and sell dehydrated food products in the local market. Additionally, the publication includes the steps a food producer needs to take for approval through the Virginia Department of Agriculture and Consumer Services to sell these products.


Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; M. Ray McKinnie, Administrator, 1890 Extension Program, Virginia State University, Petersburg.

Publication Date

September 24, 2019