45B-1 |
A model program for supporting small and medium sized value-added food and meat processing operations |
F. M. ARAMOUNI1, E. A. E. Boyle2, T. B. Lindquist3, and H. A. M. Khouryieh3. (1) Food Science Institute, Kansas State Univ., 216-D Call Hall, Manhattan, KS 66506-1600, (2) Dept. of Animal Sciences & Industry, Kansas State Univ., Weber Hall, Manhattan, KS 66506, (3) Food Science Institute, Kansas State University, 222 Call Hall, Manhattan, KS 66506 Small and medium sized food/meat processing operations often lack the resources to deal with emerging technical and regulatory issues. Their success may depend on receiving timely educational and technical assistance at a reasonable cost. The objective of the Extension Value-Added Foods and Meats programs at K-State is to provide such opportunities to more than 450 food/meat operations state-wide. Areas covered include product development, ingredient functionality, processing, packaging, quality assurance, food analysis, regulatory compliance, food safety and HACCP. Extension Assistants work to coordinate activities and facilitate use of a Value-Added Food Product Development Laboratory (FPDL), a Meats Laboratory and a Thermal Processing Plant to provide processors with hands-on experience in manufacturing batches of their products for prototype development or market testing. Last year, the program handled more than 1,500 requests with over 1,700 chemical, physical, microbiological and sensory tests performed on samples for evaluation, modification and/or commercialization purposes. Nutrition Facts panels were developed for 325 more. Graduate students were involved in long term basic research on 5 new product concepts. Workshops were conducted for commodity groups and food processors, and newsletters kept them updated on important issues. In addition to K-State Research and Extension operating funds, the program has been mostly funded by grants from the Kansas Value-Added Center, the Kansas Department of Commerce and Housing (KDOCH) and the United States Department of Agriculture (USDA). K- State personnel also work closely with regional FDA and USDA offices, the Kansas Department of Health and Environment (KDHE), the Kansas Department of Agriculture and act as “Process Authority” for processors of low acid/acidified foods. A recent survey by KDOCH indicated that 78% of responding companies rated the quality of the program as Exceptional and 22% as Satisfactory, and 96% noted that it was critical or very important for the success of their businesses.
Session 45B, Extension & Outreach: General
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