UMass Value-added Food Program

UMass Amherst Researchers Find New Food Safety Rules Can Cost Small and Mid-Sized Businesses Big Money

Check out the UMass Amherst news release about a recently published paper by Prof. Amanda Kinchla, Dr. Jill Ann Fitzsimmons and Christina Allingham regarding cost implications for small processors implementing a food safety plan.

Recent Research led by UMass Amherst Resource Economist Jill Fitzsimmons found that growers might profit if they freeze their produce and sell during the off-season. But is this a good choice for a farm business? This investigation provides information and a cost calculator so growers can make informed decisions. 

Local growers and food businesses have been in the spotlight lately. Their resiliency is an integral part of the Massachusetts food system. The newly released Massachusetts Food Processors Resource Guide supports new and growing value-added agricultural and entrepreneurial food businesses.