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  Document AGEC-909 Developing a Business Plan for Value-Added Agricultural Products

By Rodney Holcomb. This fact sheet provides information on the contents of a typical business plan, especially as it relates to food and agricultural products businesses. Reviewed March 2013.

85 KB
  Document FAPC-124 Helpful Tips for Improving the Visual Appeal of Marketing Materials

By Jim Brooks, Rodney Holcomb, Chuck Willoughby. For companies who outsource the design of their marketing, this fact sheet gives tips to evaluate prospective service providers' portfolios or work examples. Reviewed Febuary 2013.

3 MB
  Document FAPC-130 Are Food Brokers Right for You?

By Jim Brooks. This fact sheet describes what a brokerage company does and how startup companies can select food brokers to sell and market their products. Reviewed February 2013.

254 KB
  Document FAPC-141 Scaling Up Your Food Process

By Darren Scott, Timothy Bowser, William McGlynn. The purpose of this fact sheet is to identify and discuss some of the key issues in the scale-up of food processes. Reviewed December 2013.

515 KB
  Document FAPC-142 Steam Basics for Food Processors

By Tim Bowser. The purpose of the fact sheet is to provide an introduction to the basic terminologies and use of steam in food processing. Reviewed December 2013.

1 MB
  Document FAPC-143 Do You Want to Buy a Business? Questions You Should Ask

By Jim Brooks. The purpose of this fact sheet is to assist you by providing relevant questions that are important to make an informed business decision when buying a business. Reviewed December 2013.

265 KB
  Document FAPC-144 Measuring Equipment for Food Product Development and Manufacturing

By Darren Scott, William McGlynn, Timothy Bowser. The purpose of this fact sheet is to provide basic information regarding the function and capabilities of measurement equipment for food product development and manufacturing. Reviewed December 2013.

427 KB
  Document FAPC-154 Are You Making a Profit on Your Products?

By Jim Brooks. Many entrepreneurs and start-up companies do not consider all the factors needed to establish a pricing structure for their products. However, factors unique to different sectors of the food industry can make a significant difference when determining bottom-line profit based on the target consumer for products. Reviewed February 2013.

237 KB
  Document FAPC-155 How to prepare for participating in a food show

By Andrea Graves. It is important for a food company to participate in food shows, introducing new products to many important buyers in the food industry through one-on-one contacts. This fact sheet explains a few rules to make sure that the time spent at a food show will be productive and a good investment for the future of a growing company. Reviewed February 2013.

247 KB
  Document FAPC-157 Distribution Patterns for Gourmet Specialty Food Shops & Gift Shops

By Chuck Willoughby and Rodney Holcomb. In order to better understand distribution of gourmet foods and beverages in Oklahoma, the Robert M. Kerr Food & Agricultural Products Center conducted a telephone survey of specialty food and gift shops in the Metropolitan Statistical Areas of Oklahoma City, Tulsa, Enid and Lawton. Reviewed February 2013.

324 KB
  Document FAPC-166 Reduction of Drying Time for Jerky Products

By Tim Bowser and Jacob Nelson. The objective of this fact sheet is to report on three factors that have been identified and proven to reduce dehydration time without drastically affecting the final product. Reviewed February 2013.

793 KB
  Document FAPC-171 Marketing Basics for Value-added Agriculture

By Chuck Willoughby. Many people think of marketing either as selling or advertising. Some might include both components, but that is not all there is to marketing. Reviewed December 2013.

256 KB
  Document FAPC-172 Carbon Strategy for the Food Industry

By Tim Bowser. The purpose of this fact sheet is to introduce the reader to the major concepts of carbon strategy in the food industry and list some proactive steps to develop an effective carbon management plan. Reviewed December 2013.

583 KB
  Document FAPC-173 Clean Label Mold Inhibitors for Baking

By Renee Albers-Nelson. Mold growth in bakery products are a concern. Clean-label preservatives for mold inhibition do exist and are becoming increasingly available.

391 KB
  Document FAPC-174 Carbon Footprinting for the Food Industry

By Tim Bowser. The purpose of this fact sheet is to assist food industry personnel in calculating a carbon footprint for their processing facility and products. Reviewed December 2013.

786 KB
  Document FAPC-182 Logos Vs. Labels: What's the Difference?

By Rebecca Bailey and Mandy Gross. Logos and labels are two marketing pieces used to build and communicate your company brand. When differentiating between a logo and label, it is easy to con- fuse the two. While both are vital, must-have elements for any company selling a service or product, they serve two different purposes.

 

2 MB
  Document FAPC-183 Understanding the Oklahoma Home Bakery Act

By Renee Albers-Nelson and Darren Scott. The Home Bakery Act became a new Oklahoma law in November of 2013. This fact sheet details the requirements of the act and includes simple and logical guidelines in the home baker's kitchen and household that will allow for a safe, high quality eating experience for consumers.

273 KB
  Document FAPC-184 Challenges of Meeting Oklahoma's Farmer's Market Regulations and Varied Requirements

By Meagan Osburn, Rodney Holcomb and Chuck Willoughby. During the past 20 years, the number of farmers' markets and local food hubs greatly increased across the U.S.

267 KB
  Document FAPC-185 Food Business License and Permit Costs in Oklahoma: The Good, The Bad and The Mundane

By Meagan Osburn, Rodney Holcomb and Chuck Willoughby. In order to operate a food business legally, there are regulations to which food vendors must adhere, including proper licensing. This fact sheets helps to clarify food business categories by providing a list of category terms with their corresponding definitions and license fees.

313 KB
  Document FAPC-186 Ten Frequently Asked Questions of Start-up Food Business Owners

By Rodney Holcomb, Chuck Willoughby, Erin Johnson, Andrea Graves and Jim Brooks. While all businesses have common questions, food business entrepreneurs usually have their own set of start-up questions. FAPC has helped answer these questions since 1997.

234 KB