Introduction: Massachusetts, Rich in Culinary History
Massachusetts has a rich culinary history. We’re famous for being the home of the Toll House and Fig Newton cookies, Boston cream pie, Boston baked beans, and cranberry sauce! From our seacoast towns to inland farms, the Bay State produces a delicious variety of fresh foods. In western Massachusetts, asparagus, corn, tomatoes, blueberries, potatoes, pumpkins, and even hops thrive. Juicy berries and grapes ripen on Martha’s Vineyard. In Plymouth, Cape Cod, Nantucket, and the South Coast, cranberry bogs flourish.
Our state’s waters offer a variety of delicacies. Fishermen and women catch bluefish, cod, and
lobster in the waters off Cape Ann. Shellfish farmers grow world-class mussels, oysters, and
seaweed, all along the coast. The Port of New Bedford in southeastern Massachusetts is the
most valuable fishery in the U.S., handling millions of pounds of seafood, including flavorful
scallops.
In central Worcester County, 100-year-old orchards produce many varieties of apples. Our dairy farms provide milk and cream for cheese, ice cream, and yogurt. Producers throughout the state tap sugar maple trees for sap. Maple syrup, cream, and candies are a few of the treats you’ll find in Massachusetts.
Entrepreneurs from diverse backgrounds and different areas of the state own specialty food
businesses. For farmers, transforming crops into value-added products generates income
through the winter and the entire year.
As a new food processor or specialty food business, this guide can help you begin to make your own products and become a part of the state’s rich culinary history. If you’re from outside of Massachusetts, the resources are still relevant; just check your state’s specific regulations.
Getting started in the specialty food business
Have you ever imagined selling your secret-recipe relishes or beloved cranberry scones? Have you thought about using extra farm produce for a value-added product, like making sauce from apples or pears?
Food entrepreneurs often begin their businesses at the suggestion of family and friends. Maybe you’re in a similar situation. Guests sampled your special dish at a gathering. They enjoyed it so much that they encouraged you to sell it. Or perhaps you can imagine the result of a prized family recipe on store shelves. You could also be a farmer exploring value-added agriculture—turning your produce into packaged specialty foods to sell at a farm stand, CSA, retail store, restaurant, or school foodservice.
How to use this guide
This guide serves as a practical resource for understanding what’s involved in starting a food-based business or growing an existing one. There’s no right or wrong way to go about developing and operating your business. You can use the information and best practices in this guide to make informed decisions based on your particular situation.
The topics are presented in the order in which you’re likely to encounter them. It makes sense to review the entire guide first, then concentrate on the chapters and relevant information that interest you. Additional resources are listed at the end of the guide. You’ll notice a robust chapter on incorporating food safety from the start of your business, provided by the Center for Agriculture, Food and the Environment and the Food Science department at University of Massachusetts Amherst. You’ll also find resources for women, BIPOC, and LGBT+ entrepreneurs. A diverse community of business owners enriches our food economy.
Video: Food Safety Testimonial
Skip this video Food Safety Testimonial.A note about listed resources and contacts
There are lists of public and private sector resources in this guide. A listing is not an endorsement, nor are they comprehensive. No discrimination is intended, and reliability is not guaranteed.