Most shoppers and food manufacturers don’t buy produce from a farm field; they need veggies that have been washed, sorted, and prepped to consume. In Indiana, crops like tomatoes, pumpkins, and melons thrive, in part, because of strong middle-supply-chain processes that ready them for wholesale markets. Whether in ketchup or toothpaste, you’ve probably consumed an…Read more about Unlocking Markets in the Middle Supply Chain[Read More]
Food Processing
Drying produce can be an attractive technique for adding value to your crop, reducing waste, and diversifying the products offered to consumers. The process of dehydrating produce extends shelf life by reducing water content and limiting the growth of microorganisms that can cause spoilage. Remain aware, though, that most dehydration processes are not kill steps…Read more about Ensuring Food Safety in Produce Drying: Best Practices for Handling, Preparation, and Dehydration[Read More]