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Resources for Food Business

Title Available As Summary Date ID Author
Market Ready Farm to Restaurant – Product Liability Insurance Considerations May 10, 2019 AAEC-175NP
Market Ready Farm to Restaurant – A Conversation about Pricing May 6, 2019 AAEC-176NP
Market Ready Farm to Restaurant – Delivery Considerations May 6, 2019 AAEC-177NP
Market Ready Farm to Restaurant – Product Supply Recommendation Apr 26, 2019 AAEC-178NP
Market Ready Farm to Restaurant – Food and Food Product Packaging Considerations May 10, 2019 AAEC-179NP
Market Ready Farm to Restaurant – Storage Considerations May 8, 2019 AAEC-180NP
Market Ready Farm to Restaurant – Invoicing Considerations May 10, 2019 AAEC-181NP
Components of a Food Business Plan May 8, 2019 AAEC-182NP
Produce Safety, Perceived Risk, and Consumer Choice Jul 15, 2019 AAEC-187P
Grocery Store Layouts: Where is it Located and Why? May 28, 2019 AAEC-190NP
Labels, Logos, and Brands - What's the Difference? Aug 30, 2019 AAEC-207NP
Connecting to Economic Development Resources: A Guide for Virginia Entrepreneurs Jan 22, 2020 AAEC-210NP
Virginia Market Maker – Your FREE Online Marketspace How to Register your Agribusiness(es) Apr 2, 2020 AAEC-217NP
COVID-19 Social Distancing Signage for Use at Farmers Markets May 18, 2020 AAEC-226NP
Implementing Pricing Strategies Mar 1, 2021 AAEC-281NP
GMO, Bioengineered Labeling, and Non-GMO Food Mar 1, 2021 AAEC-283NP
Marketing Farm and Food Products Apr 12, 2021 AAEC-284NP
Economic Contributions of the Virginia Seafood Industry Nov 4, 2022 AAEC-301NP
Economic Contributions of the Virginia Seafood Industry - Infographic Nov 23, 2022 AAEC-302NP
Economic contributions of the Virginia seafood industry - Fact Sheet Nov 7, 2022 AAEC-303NP
Economic contributions of the Virginia seafood industry Jan 9, 2023 AAEC-306NP
Changes in consumer preferences for seafood products due to the COVID-19 pandemic: Summary of Eastern Shore, MD results Feb 20, 2023 AAEC-307NP
Changes in consumer preferences for seafood products due to the COVID-19 pandemic: Summary of Montgomery County, MD results Feb 20, 2023 AAEC-308NP
Changes in consumer preferences for seafood products due to the COVID-19 pandemic: Summary of Prince George County, MD results Feb 20, 2023 AAEC-309NP
Changes in consumer preferences for seafood products due to the COVID-19 pandemic: Summary of Washington D.C. results Feb 20, 2023 AAEC-310NP
Changes in consumer preferences for seafood products due to the COVID-19 pandemic: Summary of Nassau County, NY results Feb 20, 2023 AAEC-311NP
Changes in consumer preferences for seafood products due to the COVID-19 pandemic: Summary of New York City results Feb 20, 2023 AAEC-312NP
Changes in consumer preferences for seafood products due to the COVID-19 pandemic: Summary of Suffolk County, NY results Feb 21, 2023 AAEC-313NP
Changes in consumer preferences for seafood products due to the COVID-19 pandemic: Summary of Hampton Roads, VA results Feb 21, 2023 AAEC-314NP
Changes in consumer preferences for seafood products due to the COVID-19 pandemic: Summary of Northern Virginia (NOVA) results Feb 21, 2023 AAEC-315NP
Changes in consumer preferences for seafood products due to the COVID-19 pandemic: Summary of Richmond, VA results Feb 21, 2023 AAEC-316NP
Community, Local, and Regional Food Systems Apr 22, 2022 ALCE-155NP (ALCE-291NP)
Community, Local, and Regional Food Systems (CLRFS) Forum Report Oct 7, 2016 ALCE-156NP
Community, Local, and Regional Food Systems (CLRFS) Forum Executive Summary
Virginia’s food system directly impacts the survival and viability of farms and farmland; the economic development of rural and urban communities; the care, restoration, and resilience of ecological resources such as local waterways; and critical health issues. We use the language of community, local, and regional food systems to broadly define a complex and interconnected set of systems and pathways that comprise sustainable food production, processing, distribution, consumption, and waste management to bring about social, economic, and ecological change that benefits all residents.
Oct 7, 2016 ALCE-157NP
Commercial Chinese Chestnut Production in Virginia Feb 1, 2023 ANR-279P
Going To Market: A Guide to Selling Raw, Processed, and Prepared Food Products from Your Home, at Farmers’ Markets, Stores, and Roadside Stands
This publication is a guide to selling raw, processed, and prepared food products from your home, at farmers’ markets, stores, and roadside stands. This guide will detail the answers to those questions, which vary depending on the type of food product and preparation process used. All food producers should follow the relevant good manufacturing practices (for example, those outlined in 21 CFR 114 and/or 21 CFR 117). This guide includes information related to meat, poultry, dairy, seafood, crustacean, shellfish, produce, maple syrup, honey, eggs, baked goods, jams, preserves, jellies, fruit butters, acidified canned foods, dehydrated foods, packaged refrigerated or frozen foods, kombucha, juice, pet treats, samples, time and temperature controlled for safety foods, and food service vendors.
Feb 22, 2022 ANR-46NP (FST-471NP)
Footpad Dermatitis in Poultry: A Common Issue in Commercial and Backyard Flocks
Footpad dermatitis refers to a lesion on the footpad and/or toes, characterized by black, necrotic skin and inflammation. This is a widespread condition that can occur in any poultry flock, from mini scale backyard birds to large-scale commercial settings. This publication covers information about the prevalence, causes, methods to keep track, and some potential remedies.
Oct 2, 2023 APSC-191P
Direct Sales: Certifying Market Scales
Virginia farmers sell their produce through many venues including on-farm sales, farm stands, and farmers’ markets. Wherever the produce is sold, it must be sold by weight, count, head/bunch, or dry measure. If the produce is sold by weight, the produce will be weighed on scales that have been certified by the Virginia Department of Agriculture and Consumer Services Office of Weights and Measures.
May 28, 2020 CV-40NP
What do I need to know to sell KOMBUCHA at the farmers market? Jun 2, 2020 FST-297P (FST-361P)
What do I need to know to sell JAMS, PRESERVES, JELLIES, and FRUIT BUTTERS at the farmers market? Jun 2, 2020 FST-301P (FST-367P)
What do I need to know to sell Fermented Vegetables at the farmers market? Jun 2, 2020 FST-308NP (FST-365P)
What do I need to know to provide SAMPLES at the farmers market? Jun 8, 2023 FST-310P (FST-450NP)
What do I need to know to sell MAPLE SYRUP at the farmers market? Jul 22, 2019 FST-311NP
What do I need to know about LABELING my foods for sale? Feb 27, 2019 FST-312P
What do I need to know to sell DEHYDRATED FOODS at the farmers market? Jun 2, 2020 FST-319P (FST-360P)
What do I need to know to sell ACIDIFIED FOODS at the farmers market? Sep 24, 2019 FST-321NP
What do I need to know to sell PET FOODS or PET TREATS at the farmers market? Jul 1, 2020 FST-322NP (FST-366P)
What do I need to know to sell MEAT AND POULTRY at the farmers market? Jun 9, 2023 FST-327NP (FST-451NP)
What do I need to know to sell SHELL EGGS at the farmers market? Dec 16, 2019 FST-347NP
What do I need to know to sell HONEY at the farmers market? Dec 16, 2019 FST-352NP
What do I need to know to sell BAKED GOODS at the farmers market Mar 16, 2020 FST-353NP
Guidelines for Packinghouse Workstations TO PREVENT SPREAD of COVID-19 Jun 5, 2020 FST-372NP
Cyber attacks in agriculture: protecting your farm and small business with cyberbiosecurity Jul 14, 2021 FST-387NP
Process Guide for Producing Amazing Food Demonstration Videos with a Purpose Dec 8, 2022 FST-429NP
Managing Salmonella Contamination Risk in Retail Food Facilities Jan 24, 2023 FST-442NP
A Beginner’s Guide to Developing a Food Recall Plan Feb 3, 2023 FST-443NP
Organic Foods: A Guide for Consumers Mar 14, 2023 FST-444NP
Common Questions When Developing an Environmental Monitoring Program for a Food Facility Mar 9, 2023 FST-445NP
Liability Exemptions When Donating Food to Hunger Relief Organizations in Virginia May 4, 2023 FST-447NP
Identifying Trends in Training Needs of Food Safety Professionals in Virginia May 26, 2023 FST-448NP
Effective Communication of Cider Sensory Quality: A White Paper
The purpose of this white paper is to convey findings of a large Hard Cider Sensory Project conducted from 2020-2022, with realistic applications for how best to communicate the sensory quality of cider. Recommendations made in this white paper are based on the most current research in the field initiated by researchers at Virginia Tech and Cornell University. These sensory-focused research projects were funded by the United States Department of Agriculture (USDA) and the National Institute of Food and Agriculture (NIFA) to support growth of the hard cider industry particularly in the Northeast and Mid-Atlantic United States.
Sep 6, 2023 FST-455NP
Accessing Virginia’s Regional Wholesale Market Sector: Fresh Produce Food Safety Considerations Apr 24, 2023 HORT-271NP
Accessing Virginia’s Market Sectors: Fresh Produce Purchasing Considerations Apr 24, 2023 HORT-272NP
Accessing Virginia’s Retail Market Sector: Fresh Produce Food Safety Considerations Apr 24, 2023 HORT-273NP
Accessing Virginia’s Restaurant Market Sector: Fresh Produce Food Safety Considerations Apr 25, 2023 HORT-274NP
Accessing Virginia’s Public School (K-12) Market Sector: Fresh Produce Food Safety Considerations Apr 25, 2023 HORT-275NP
Accessing Virginia’s Hospital Market Sector: Fresh Produce Food Safety Considerations Apr 25, 2023 HORT-276NP
Accessing Virginia’s Direct-to-Consumer Market Sector: Fresh Produce Food Safety Considerations Apr 26, 2023 HORT-277NP
Accessing Virginia’s College & University Market Sector: Fresh Produce Food Safety Considerations Apr 26, 2023 HORT-278NP
Accessing Virginia Market Sectors: Establishing a Marketing Perspective Apr 26, 2023 HORT-279NP
2019 - 2020 Shenandoah Valley Buy Fresh Buy Local Guide May 2, 2019 SPES-136NP
Expanding Food Safety Protocols in an Evolving Landscape of COVID-19 - Part 1 Apr 20, 2020 SPES-205NP
Expanding Food Safety Protocols in an Evolving Landscape of COVID-19 - Part 2 Apr 20, 2020 SPES-206NP
Expanding Food Safety Protocols in an Evolving Landscape of COVID-19 - Part 3 Apr 20, 2020 SPES-207NP
Expanding Food Safety Protocols in an Evolving Landscape of COVID-19: Part 4 Apr 20, 2020 SPES-208NP
A Virginia Producer-Buyer Networking Event Toolkit: Facilitating Value Chain Connections Aug 19, 2020 SPES-242NP
Caring for Our Communities and Land: A Story of Healthy Relationships and Trust Feb 15, 2022 SPES-381NP
For the Love of the Chip Jan 23, 2020 SPES-179NP
The Story of the Food Value Chain Jan 23, 2020 SPES-188NP
Bringing Apples to Life: A Story of Perseverance, Collaboration, and Innovation Jun 8, 2022 SPES-405NP
Against the Grain, Beyond the Grind Jul 7, 2022 SPES-407NP