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Topic: tips for starting up your own jam/preserve business  (Read 542 times)
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« on: October 23, 2009 10:10:49 PM »

hey all,
i'm wondering if any of you have started your own preserve business?

I am currently working on getting things set up. I am writing a food safety exam so i'll be certified by the province, and I am calling around to local churches that have kitchens which are certified and inspected.

i plan to sell my jams, jellies, pickles and preserves and craft fairs and farmers markets as well as Etsy. There is also a few food delivery services which i might consider approaching once i am able to produce larger volume. My Niche is that i am using exclusively locally grown fruits and veggies in my product.  local food is extremely important to me and i love to preserve so why not make some money at it!

anyway i'm wondering if any of you have a similar business and what advice you may have. how much product should i make in my first year? is it better to hit up a few large (and expensive vendor fees) craft sales, or smaller community ones? what about pricing? i am thinking $5 (canadian) for 8oz jars of jams, jellies etc and $7 for 16 oz jars of salsa, pickles, apple sauce etc.

thanks for your advice!

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« Reply #1 on: October 25, 2009 09:57:47 AM »

Food production can be tricky no matter what the circumstances, but my best advice is to start small and work your way up. If you want to sell the stuff over Etsy you'll run into customs and dept of ag issues for the U.S. which are different from selling stuff locally or within Canada. You'll probably need a lawyer to find out all the ins and outs of selling food to folks in other countries. The fines for not following the laws can be hefty, especially for food products. Even if it's just from Canada.

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