Minnesota Cottage Food Industry: Insights from Extension Food Safety Education

Authors

Morrine Omolo, University of Minnesota, Twin CitiesFollow
Regina McGoff, University of Minnesota, Twin CitiesFollow
Suzanne Driessen, University of Minnesota, Twin CitiesFollow
Katherine Brandt, University of Minnesota, Twin CitiesFollow
Joanne Slavin, University of Minnesota, Twin CitiesFollow
Michael Schmitt, University of Minnesota, Twin CitiesFollow

Volume

60

Issue

3

DOI

10.34068/joe.60.03.11

Abstract

The cottage food industry has become a significant part of the food supply in Minnesota, most likely as a result of the growing consumer demand for locally produced, minimally processed and value-added foods. Using post-training evaluations, we characterized the cottage food producers in Minnesota and assessed the impact of our food safety course. The results showed that the producers are mostly white women (71%), producing and selling a variety of products. The learners gained knowledge to safely produce and handle homemade food products for direct sale to consumers. Majority (80%) of the learners were satisfied with the course.

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Recommended Citation

Omolo, M., McGoff, R., Driessen, S., Brandt, K., Slavin, J., & Schmitt, M. (2022). Minnesota Cottage Food Industry: Insights from Extension Food Safety Education. The Journal of Extension, 60(3), Article 11. https://doi.org/10.34068/joe.60.03.11