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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.
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85 KB |
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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 March 2017.
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3 MB |
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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 October 2016.
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254 KB |
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FAPC-140 Food Products Labeling Basics
By Darren Scott, Tim Bowser, William McGlynn. The purpose of this fact sheet is to provide the necessary information to enable readers to develop their own food packaging labels that meet all current legal requirements. Reviewed April 2017.
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1 MB |
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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 March 2017.
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515 KB |
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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 July 2017.
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1 MB |
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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 March 2017.
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265 KB |
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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 October 2016.
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237 KB |
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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 March 2017.
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247 KB |
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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 October 2016.
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324 KB |
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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 October 2016.
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793 KB |
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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 March 2017.
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324 KB |
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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 July 2017.
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628 KB |
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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. Reviewed March 2017.
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391 KB |
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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 July 2017.
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841 KB |
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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. Reviewed March 2017.
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2 MB |
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FAPC-183 The New OK Home Baking Act of 2017
By Renee Albers-Nelson and William McGlynn. In 2017, Senate Bill No. 508 was passed to amend the Oklahoma Home Bakery Act of 2013. As of Nov. 1, 2017, home-baked bakery items can be sold off-premises in selected locations. The intent of this fact sheet is to assist home bakers in understanding and following the amended legislation as well as to offer the home baker basic tips for maintaining safe and wholesome baked goods.
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301 KB |
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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.
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267 KB |
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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.
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313 KB |
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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.
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234 KB |
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