Value Added Fair Connects Farmers, Chefs

About 100 farmers from West Virginia, Pennsylvania and Maryland are expected to participate in the Value Added Fair at Pierpont Community & Technical College of Fairmont State University, in partnership with the Collaborative for 21st Century Appalachia.

The primary goal of the event, which is planned for Wednesday, Aug. 8, is to help farmers shift from commodity producing to value added and customized growing farming concepts. Farmers will also be introduced to local chefs as part of a larger project to develop a statewide chef/farmer network.

Dr. Beth Newcome, Dean of the Pierpont C&TC School of Human Services, and Chef Brian Floyd, Coordinator of the Culinary/Pastry/Baking Arts Program, in partnership with the Collaborative for 21st Century Appalachia received a $50,000 grant through the USDA Cooperative State Research, Education and Extension Service. The grant underwrites the registration fee for all West Virginia and Pennsylvania farmers and extension agents who participate in the Value Added Fair and will also support the offering of classes toward a new agri-business certificate at Pierpont C&TC.

"Small family farms are dwindling, and farmers therefore are looking for ways to help them adapt to the changing marketplace," said Brian Floyd. "Value added and customized growing give farmers greater revenue from their products and provide chefs and restaurants with a local source of high quality, fresh products."

Floyd says that one of the hottest trends in today's food industry is to buy local products and incorporate them into restaurant menus. Some West Virginia restaurants that support this concept are the Stonewall Resort in Roanoke, Provence Market in Bridgeport, Café Cimino in Sutton, the Blennerhassett Hotel in Parkersburg and the Bridgeport Conference Center at Charles Pointe in Bridgeport.

The Value Added Fair will focus on four areas:
1. Helping farmers look for new uses for their products: For example, a cucumber that sells for 33 cents on a farm stand could sell for $3 if it was diced and packaged as a relish. Pierpont C&TC culinary arts students and high school agriculture students will work with chefs during the event to help identify new recipes that would allow farmers to utilize their products.
2. Helping farmers put a story and a face with their products: In collaboration with the West Virginia Folklife Center at FSU, farmers will be assisted with finding resources for historical stories and photos to develop an identity for their product.
3. Working with Gourmet Central of Hampshire County: Gourmet Central will help farmers identify packaging and labeling for their new products.
4. Developing a marketing strategy for their new product: Farmers will receive marketing assistance from a retail point-of-view or from the prospective of a local chef or restaurant.

The registration fee for the Value Added Fair is $125. A picnic lunch will be provided. On the day of the fair, participants will check in at Room 126 of the Education Building on the FSU main campus. For more information, call Mary Jo Rutherford at (304) 367-4919 or Brian Floyd at (304) 367-4409.