Many farmstand operators, orchard owners and fruit and vegetable growers are adding value to their products by selling foods made in their farm kitchen. And it can be profitable to bake process certain types of products to sell at a farmstand, orchard, or to another grower or restaurant.

Every year a higher percentage of women are working, offering less time to prepare items for their families. Convenience is important, as evidenced by the popularity of the microwave oven that is in most homes. Serving a home-made item is almost a luxury, considering the time constraints that most homemakers face. Shoppers appreciate the chance to buy homemade items to serve at their meals. Farmstand operators have commented that they have many elderly customers during the daytime and business hours, and working couples in the evening and on weekends.

What can be prepared
Some Massachusetts farmers started in the business by "buying in" baked goods to see how much their customers would buy. Some orchard operators decided to take over the baking themselves, since the customer response was so positive.

Most types of baked goods including breads, fruit pies, cakes, cookies, candies, and other foods with a high sugar content can be prepared in an inspected farm kitchen. Other foods that can be safely prepared in your farm kitchen include processed high acid foods such as salsa, pickles, and other tomato based products. If the product requires and is sold refrigerated, it requires less processing and is potentially less hazardous compared to canned foods. Jams, jellies and fruit compotes, are safe as well, since they have a high sugar content.

Foods that you cannot expect to prepare in your farm kitchen are called "potentially hazardous" and include meat, poultry, dairy, or fish products, as well as soybean, rice or custard products.

Work with Your Local Board of Health
The first step is to establish a positive relationship with the local board or department of public health. The local and state Department of Public Health are important allies in this business. If you donţt follow the rules, they must shut down your operation. The Department of Public Healthţs interest is to protect the publicţs health by ensuring that foods are prepared safely. You can review your plans for baking or processing some types of foods in your farm kitchen. They will inspect the facilities and provide recommendations. An annual inspection by the local Board of Health will cost about $25.00

All foods prepared at any location, including the home, for distribution and sale to consumers or retailers falls under the control and responsibility of both the State Department of Public Health and the local Board of Health. The state department makes the rules and the local Board of Health enforces them. There are over 250 local Health Boards in the State; about 1/2 have health inspectors, many of whom work part-time. Interpretation of the regulations may differ between local health agents and Boards Local town ordinances may impose additional restrictions over the state regulations.

Community Kitchens
If the Health Department does not allow you to produce items from your farm kitchen, you can check with a local church or community organization with a licensed kitchen.

These kitchens are usually very well-equipped, and organizations may be willing to rent them for a nominal fee. This way you can test your business idea without incurring large expenses to remodel or change your existing farm kitchen.

Equipment
If you decide to upgrade your kitchen, there are many new and used equipment companies in the state. The used equipment companies offer high quality foodservice equipment including ovens, mixers, etc., at a price that will be much less than buying new.
Labor and insurance
Some farms hire extra people in the fall or utilize workers from the packing line when their bakery sales are at their peak. You can hire extra workers by word-of-mouth or advertising in the local paper.

Registering as a Business
Registering as a business in Massachusetts involves contacting several different offices. Generally, itţs best to start with your local town or city hall. Explain what you want to do. Collect the necessary forms and then move on to the state Department of Public Health and federal offices. The process may seem involved, but it is essential.

Register at your town or city hall to get a "doing business as" certificate if you're doing business under a name other than your own.

RESOURCES

For more information and updates on public health rules and regulations call:

Residential Kitchen Specialist
Massachusetts State
Department of Public Health
Division of Food and Drugs
305 South
Street
Jamaica Plain, MA 02130
617-727-2670

For a copy of the Regulations for a residential kitchen call

State House Bookstore
617-727-2834
Request 105 CMR 590.000-595.000 Vending Machines and State Sanitary Code for Food Establishments Article X - Department of Public Health, Commonwealth of Massachusetts. The section with information on residential kitchens is 590.028: Residential Kitchen Operations for Retail Sale. The publication costs $6.55 by mail.

To protect a name statewide with a trademark, contact:

Office of the Secretary of State
Trademarks Division
One Asburton Place, 17th Floor
Boston, MA 02108
617-727-8329.

There is a $50 filing fee that is good for 10 years and is renewable. It includes a trademark search.

Other Resources

Citizen Information Service, Secretary of State's Office
1 Ashburton Place, 16th Floor
Boston, MA
02108
617-727-7030
"Starting a Business in Massachusetts" publication is available.

Massachusetts Small Business Development Center State Office
University of Massachusetts Amherst
205 School of
Management
Amherst, MA 01003
413-545-6301
Can make a referral to your nearest local office to get a wide variety of assistance including developing a business plan.

The Massachusetts Office of Economic Development
1 Ashburton Place
Room 2102
Boston, MA 02108
617-727-3206
Small business assistance package is available for the asking.

United States Small Business Administration Office
Service Corps of Retired Executives (SCORE)
(Make a referral to the closest office)
Tip ONeil Building
10 Causeway Street, Room 265
Boston, MA
617-565-5591
5 counselors with different backgrounds are available for telephone counseling.

From Kitchen to Market: Selling Your Gourmet Food Specialty by Steven F. Hall; $24.95; Upstart Publishing Company, Chicago, 800-235-8866.

Now in its third printing, From Kitchen to Market provides a background on the entire process from testing a recipe to marketing avenues. Available at Barnes and Noble, Waldenbooks or at your local library.

Massachusetts Department of Food and Agriculture
251 Causeway Street, Boston, MA 02202
617-727-3018