A Guide to Wholesale for Farmers

A GUIDE TO

WHOLESALE For Farmers

SCFARMTOINSTITUTION.COM

Introduction

T

his booklet serves to present infor-

buyers, and other logistics that pertain to

mation about selling produce in a

becoming a wholesale provider. The infor-

wholesale market. Use this guide

mation in this guide is brought to you in

as a resource for those in which wholesale

part by the Farm to Institution Program,

business endeavors apply. The content of

The South Carolina Department of Agricul-

this booklet aims to assist in the decision

ture, The South Carolina Department of

making process of creating a wholesale

Health and Environmental Control and

business, selling product in a wholesale

Clemson University.

market, communicating with potential

1

Is Wholesale Right For Me?

3

Wholesale Markets

7

Wholesale Products

Contents 13

Wholesale Management

19

Certifications

23

Conclusion

Is Wholesale Right for Me?

1 |

A GUIDE TO WHOLESALE FOR FARMERS

What is wholesale?

Wholesale is the process of selling goods of

or other direct to consumer sales such as

large quantities to be retailed by others. It is

CSA, an efficient wholesale operation can

also the process of how goods are assem-

be just as profitable if not more so. Since

bled, stored, and transported to others.

the volumes sold are larger, and the product

Food service operators/directors, retailers,

once it leaves the farm has already been sold

schools, governments, drugstores, warehouse

(unlike with farmer’s markets), wholesale

club stores, and non-traditional stores are all

sales can be a major financial component of

establishments that can purchase wholesale.

a successful farm business. A lot of the work that goes into having a successful wholesale

Working with wholesale buyers can be an

operation takes place before you get started,

important part of any farm’s business. While

with careful planning and preparation.

a lower price point than farmers market

Should I sell wholesale?

This checklist is a guide to help decide if selling wholesale is right for you. If most of these are true statements for you, please consider selling wholesale.

☑ ☑ ☑ ☑ ☑ ☑ ☑ ☑

I sell to food distributors, stores, or other farmers.

I have the ability to communicate regularly with schools and track orders.

I communicate by phone, fax, and/or email.

I deliver and/or arrange deliveries.

I have diverse produce.

I provide light processing.

I am GAP certified.

The school calendar correlates with my harvest season.

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Wholesale Markets

3 |

A GUIDE TO WHOLESALE FOR FARMERS

The first step for any new crop farmer is to determine the market they will be selling their product to. There are a number of considerations when deciding if the wholesale market is the right market for each individual business. These considerations are expanded upon below. Look at this list as basic summary of these considerations.

Reference this forum in order to obtain a generic summary of considerations.

I sell to food distributors, stores, or other farmers.

Many farms that currently supply retail

in the wholesale market may gain less money

product already have the facilities and

per individual turnip than his retail competi-

business connections to sell in the wholesale

tors; however, his volume (amount of turnips

market. Produce growers often use a direct

produced and sold) gains him more revenue

marketing business approach for their farm

and is more stable.

output. However, wholesalers have a very different set of demands and opportunities.

Many businesses going into the wholesale market tend to diversify by keeping their

The price per pound of product sold for

most profitable direct market in the retail

wholesale income is generally less than

industry and adding accounts specifically for

selling direct. Wholesale growers commonly

wholesale business. This is a good method

make up for this price change by produc-

for stable farms to try the wholesale industry.

ing larger quantities of product. Recently,

In other cases, farms leave the retail market

producers are finding that constant high

system and only sale to wholesale buyers.

volume sales add to their economic value/

There are advantages and disadvantages to

worth. For example, a farmer that produces

both methods.

large amounts of turnips and sells his product SCFARMTOINSTITUTION.COM

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I have the ability to communicate regularly with schools and track orders.

When selling produce wholesale, it is important to have good communication and customer service. Depending on the size of the operation, shipments could be made weekly, daily, or even hourly. In order to keep buyers up-to-date and satisfied good communication is necessary.

Since farmers spend a lot of time away from an office, it is important someone be available during the day to respond to emails, answer calls, receive/send a fax, etc.

These methods of communication are more than just good customer service; it also is useful in the event of an emergency.

Schools and other institutions, such as hospitals, serve approximately two-three meals per day to a variety of society members. By selling produce wholesale to educational entities and other institutions, authentically fresh produce is available to individuals on a daily basis. This not only contributes to the overall health of the community, but keeps the local economy booming. Schools in particular, are under the heaviest operation during the fall, winter, and spring seasons. This makes communication crucial between both parties to ensure the correct orders/deliveries are made.

5 |

A GUIDE TO WHOLESALE FOR FARMERS

I communicate by phone, fax, and/or email.

Communication is a key part of the wholesale

for the farmer, this allows for the buyer to

market. While a telephone call is popular,

choose the mode of communication they

new technology creates new modes of

prefer. Depending on the size and amount

communications, making communication

produced by the farm, the business might

even easier. Email, texts, fax, scan, and others

benefit from hiring an individual to handle the

are today’s most used forms of contact. The

customer service logistics and other business

most successful businesses have multiple

paperwork. This is a business decision for the

ways for buyers to contact the business. Not

farm owner.

only does this make communication easier

Potential Wholesale Markets ☑ ☑ ☑ ☑ ☑ ☑ ☑ ☑

Food Hubs Cooperatives Produce Auctions Restaurants Supermarkets Distributors Schools Hospitals SCFARMTOINSTITUTION.COM

| 6

Wholesale Products

7 |

A GUIDE TO WHOLESALE FOR FARMERS

I deliver and/or arrange deliveries.

Not every wholesale producer offers deliv-

ways to transport and order. It is up to the

ery of their product from farm to institu-

business owner to decide the most appropri-

tion. Similar to most situations, this is a

ate way to travel. Somethings to consider are

business decision for the business owners.

type of food product, temperature in which

In the wholesale industry, having some kind

the product lasts the longest, shelf-life of the

of method of delivering materials is a very

product, cost of transportation, and lastly,

distinguishing factor for potential buyers.

the budget of the farm.

A lot of schools and institutions cannot use your product if you cannot ship the harvest

It is important to have an individual to

to them. Often times, schools and other insti-

handle shipments of produce. Although this

tutions will no longer consider your services

may only be a small portion of an individual

as a produce provider if your business has no

person’s job, it is a key role in an operation

way to ship the harvest to the appropriate

that delivers. Wholesale merchandisers must

location.

have records of all shipments for the safety of both the consumer and the producer.

The biggest factor to consider about delivery

Since there is a health risk with eating plant

methods is cost efficiency. Depending on the

and animal products, it is important that each

size and income of the operation, different

item sold can be given certain traceability.

changes can be made to follow the individual

This allows a contaminated harvest, big or

business plans and budgets. An example of

small, to be taken off the market when found

this would be delivery trucks with refrigera-

to be hazardous. This traceability also allows

tion capabilities versus without refrigeration

researchers to determine the cause of the

capabilities. Both delivery trucks are possible

contamination.

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I have diverse produce.

Often times, produce variety can be the key to retaining a buyer. Not all institutions, including schools, are able to prepare food in a full kitchen and might not staff skilled cooks. Institutions look for minimally processed products to use instead. Some examples of this light processing would be carrot sticks and peeled potatoes. Produce that requires a lot of time to clean and prepare, does not sell well to schools because of the limited preparation time and equipment.

If buyers are given a variety of produce to choose from, chances of profit and sustainability for the business increase.

I provide light processing.

Light processing can become the key to keeping a strong customer-base. Small changes to produce that add on to the final sale value not only make serving produce easier for the buyers but add to the farm’s net income, if the farm has an efficient method for providing light processing.

“Light processing” is a very general phrase that means slight modifications in the produce in order to increase the overall value of a product. An example of added value can be seen in the price difference between “Baby-Cut Carrots” and whole carrots. In fact, a 16 oz. bag (1 lb.) of non-organic whole carrots produced by Grimmway Farms in California in 2016 sells for approximately $.68 per bag at Walmart Supercenters. This averages out to $.04 per ounce.

On the other hand, Bolthouse Farms, a parent company of Grimmway Farms, sells “Baby-cut” non- organic carrots in a 16 oz. bag (1 lb.) for approximately $1.33 per bag. That added value nearly doubles the price of the produce by doing no more than cutting carrots into smaller portions and peeling the product.

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A GUIDE TO WHOLESALE FOR FARMERS

School calendars correlate with my harvest seasons.

It is important to make the customer aware

business chooses to grow must be harvest-

that your harvest is based upon the time

ed at a time that would allow schools to

of year and other environmental condi-

use them. Most schools are in session from

tions. Also, be sure to keep up-to-date with

August until the end of May. This limits the

your processing in order to keep valuable

types of produce that is available for schools

customers. Ways in which to do this include

without too much processing.

standard shipment time periods (example: delivery within four days) and organized

Each of the above factors in the wholesale

personnel that are hired to keep track of

market plays a vital role in the success or

these shipments.

distress of a wholesale-farm. It is important for growers to consider each factor before

In order to sell to schools, the crops that your

selling produce in this specific manor.

Shipping Quality Issues •

In the event that a buyer claims an quality issue with a delivery and chooses not to accept it, the USDA will further evaluate the situation and help make the final call. Should a situation like this happen, a farmer can expect the following: •

The product recipient will notify the farm (or shipper) of the quality issue.

•

The shipper can call to request a USDA federal inspection.

•

An inspector in behalf of the USDA examines the product and comes to a conclusion as it pertains to the overall quality of the shipment.

•

If the outcome is in favor of the shipping party (or farmer) —> the buyer pays the USDA inspection fee and pays the shipper (or farmer) for the delivered produce in question.

•

If the outcome is in favor of the buyer —> the shipper (or farmer) must pay the USDA inspection fee. The buyer can then refuse the product or negotiate a reduced price for the shipper (farmer).

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Cooling & Curing

Cooling Methods ROOM COOLING •

method.

Cooling and curing produce is an important process in preparing

Room cooling is simple but the slowest cooling

•

Uses ambient temperature of a refrigerated storage facility to cool produce.

to sell wholesale because it slows down the deterioration of harvest-

•

Most effective for cooling less perishable produce

ed crops. Removing the heat or

•

Potatoes, onions, chill sensitive crops like watermelons and cucumbers

cooling is an essential process before transporting produce into refrigerated storage. Curing is a

FORCED-AIR COOLING

post harvest treatment to reduce

•

Similar to room cooling but fans are added

water loss and decay during

•

Fans direct air movement through pallets

storage. Outside elements like

•

Faster and more consistent than room cooling

heat, water, humidity, and sunlight

•

Inexpensive and easy to construct

can affect crops even though

•

Ideal for berries, fruit-like vegetables, and stone fruits

they have been harvested. Different crops deteriorate at different rates; therefore different crops

HYDROCOOLING

are suggested for specific cooling

•

methods

methods.

Post Harvest Temperature Reminders • • •

•

It is not appropriate for all produce

•

Immerse the produce in a tank of cool ground temperature water

•

•

11 |

Best suited for leafy greens, sweet corn, and fruit-like vegetables

WATER SPRAY COOLING •

Spraying or moving the produce through running water

Harvest during the mornings; it

•

Combination of cooling and cleaning

is the coolest part of the day

•

Often paired with hydrocooling or room cooling

Keep harvested produce and loaded vehicles in the shade

ICING

Bring harvested produce into

•

the packing shed frequently •

One of the fastest and most uniform cooling

Maintains of the cold chain in storage, transportation, and sales

Cover produce while transport-

•

Only for produce that can handle water-ice contact

ing to minimize heat and sun

•

Ensures shelf-life, quality, and farm reputation

damage

•

For sweet corn, broccoli, leafy greens, and rooted

Ship as soon as possible

A GUIDE TO WHOLESALE FOR FARMERS

vegetables

Cooling Information Chart Crop

Harvest Quality

Apple Asparagus

bracts at tip closed

Basil

fresh, tender leaves

Beans, snap

seeds developed, plump

Cooling Method

Respiration Rate

Iced

Cool to Store Temp 32-38

R, F, H

low

NO

H, I

extremely high

YES

35

high

NO

50

R, F, H

very high

NO

41-46 41-43

Beans, lima

crisp pods, seed immature

R, F, H

high

NO

Beans, bunched

crisp fresh leaves

H, I

high

YES

32

Beans, root

firm, deep red roots

R

moderate

CAN

33-36

Blackberries

full color, sweet

R, F

high

NO

32

Blueberries

full color, sweet

R, F

moderate

NO

32

Broccoli

firm head, buds not open

I, F, H

very high

YES

32

Brussel sprouts

firm sprouts

H, V, I

very high

YES

32

Cabbage

crisp, firm, compact head

R, F

moderate

NO

32

Cantaloupe

full slip, rind color

H, F

moderate

NO

36-41

Carrots, topped

tender, sweet roots

I, R

moderate

YES

32

Cauliflower

compact, white curds

H, V

high

YES

32

Celery

crisp, tender

I

moderate

YES

32

Corn, sweet

plump tender kernels

H, I, V

extremely high

YES

32

Cucumbers

crisp, green, firm

F, H

moderate

NO

50-55

Eggplant

seeds immature, shiny, firm

R, F

NO

50-54

Endive

fresh, crisp, tender leaves

H,I

very high

YES

32

N

low

NO

32

Leafy Greens

crisp, dark green leaves

H, I

very high

YES

32

Herbs

fresh, crisp, tender leaves

NO

32-41

Leeks

size, crisp

H, I

high

YES

32

H, I

moderate

YES

32

very high

NO

32

Garlic

Lettuce

compact head, crisp, tender

Mushrooms

size, firm

Onions, bulb

firm bulbs, tight necks

N

low

NO

32

Onions, green

crisp stalks, firm white bulbs

H, I

very high

YES

32

Parsley

crisp, dark green leaves

Pear

H, I

extremely high

YES

32

F, R, H

moderate

NO

32

Peas, in pods

tender, green, sweet pods

F, H, I

extremely high

CAN

32

Peppers, bell

firm, shiny, thick walls

R, F

moderate

NO

45-50

Peppers, hot

firm, shiny, thick walls

R, F

moderate

NO

41-50

Potatoes, early

well shaped, defect free

R, F

moderate

NO

50-59

Potatoes, late

well shaped, defect free

R, F

very low

NO

40-54

Pumpkins

hard rind, good color, heavy

N

moderate

NO

54-59

Radishes

firm, crisp, dark green leaves

H, I

high

YES

32

Raspberries

full color, sweet

R, F

high

NO

32

Rutabagas

roots firm with smooth surface

R

low

NO

32

Spinach

dark green, fresh, crisp leaves

H, I

extremely high

YES

32

Squash, summer

firm, shiny, right size

R, F

moderate

NO

41-50

Squash, winter

hard rind, heavy, good color

N

moderate

NO

50-55

Strawberries

full color, sweet

R, F

high

NO

32

N

low

NO

55-59 45-55

Sweet potatoes Tomatoes

firm, uniform coloration

R, F

moderate

NO

Turnips

firm, heavy roots

R, H, V, I

low

YES

32

Watermelon

crisp, good flesh color, not mushy

N

low

NO

50-59

F: forced-air cooling | H: hydrocooling | I: package icing | R: room cooling | V: vacuum cooling | N: no precooling needed Sources: USDA Agricultural Marketing Service, Kansas State University Extension, and Jim Waltrip at PetoSeed 2012 Production Guide for Storage of Organic Fruits and Vegetables NYS IPM Publication No. 10 Cornell University

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Wholesale Management

13 |

A GUIDE TO WHOLESALE FOR FARMERS

Calculating Return on Investment Farms can find the value of their business’s

subtract the total costs to the business or

return on initial investment by working

sub-market within a business, from the total

through a simple formula. Farms must

income. The simple formula is:

Income – Costs = Profit Knowing the profitability of a business will

made per crop sold. An example of a formula

then allow the farmer to calculate the profit

for this calculation is represented below:

Profit / # of Crops Sold = Profit per Crop This information is extremely helpful to any

the farm more successful. Also, knowing the

growing farm. Not only does it allow the

correct profit amounts per crop will also

farmer to identify the most successful and

allow farmers to estimate how much of a

most unsuccessful parts of the business but

particular crop to plant for future seasons.

it allows for inferences to be made to make

Record Levels of Production Farm businesses must document all transactions throughout all growing seasons to accurately know their probability. Whether it is a quick trip to the local parts store to repair some equipment or a check from a local for some fresh produce bought, all transactions must be documented properly. Along with financial records, farms must keep record of current and future crop level productions. This includes the number of individual plants grown, amount of land (acreage) in which crops were grown, percentage of acreage in which each crop represents (example: 100 acre farm grown 25 acres of corn. Corn represents 25%) and in the event of a poor crop, the amount of seed planted versus the amount of crop harvested.

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Income

Timing

In order to most accurately predict income,

Generally, farmers who sell in wholesale

determine the amount of crop that will be

markets take a different approach to timing

sold using a particular method (farmers’

in their business plan. Farms involved with

markets, wholesale, etc.). By doing this an

direct marketing of their product tend to

expected price per unit can be preliminarily

grow crops that can be harvested and sold

set. This method can be used to calculate

quickly and in large quantities. Harvesting

total projected income before crop sale but

large quantities at once is not an approach

also the total income after sale.

that is favored by wholesalers, because of the impact it has on a farm’s profit. Large quantities of a product increase the chance of crops going to waste instead of being purchased, which leads to lost profit. It is also good to note that as the greater the quanti-

Costs There are many costs involved when operating a farm, and keeping proper documentation on all of the costs involved with your operations is important. Maintaining up-todate records of all costs and revenue ensures that you are getting the correct return on your investments. Here are some of the major costs, or investments, farms should pay close attention to: •

Production Cost- any money spent on materials or resources to produce crops (seeds, pre-emergent fertilizer, labor, fuel, etc.)

•

Harvest Cost- any money spent on materials or resources for harvesting and packaging (crates, boxes, labor, fuel, etc.)

•

Post harvest Cost- any money spent on crop after harvest for storage or in route to the purchaser (fuel, labor, payment transaction costs, etc.)

•

General Costs- includes any other costs involved in your farm’s operations (land rental, facilities, crop insurance, etc.)

15 |

A GUIDE TO WHOLESALE FOR FARMERS

ty of a crop available, the lower it is priced at harvest, which also negatively affects a farmer’s profit.

Selling in a wholesale market requires a semi-accurate prediction of when crops are ready for harvest. Some factors to consider when predicting a harvest include heat-perday length, direct sunshine, moisture levels, and humidity. Farmers are at mercy to these variables throughout each growing season.

Although these factors are unchangeable, farmers can use what they know about the climate in their area along with detailed yield and weather records to make their maturation forecasts. Farmers and consumers should one that these forecasts are not written in stone. A week too long without rain or sufficient moisture can be the difference between a bountiful crop and a total loss.

Shipping What is the shelf-life of your product? This is the most important question to consider when shipping your product. The amount of time that a crop stays edible postharvest (also called a product’s’ shelf-life) differs between crops. Knowing the shelf-life of your product will aid in deciding on the best way to transport your product (truck with cooler, truck without cooler, etc.)

FOOD FOR THOUGHT! •

Cooling and curing produce increases the shelf life of harvested crops.

Different crops deteriorate at different rates, and each has a specific suggested method for cooling or curing.

In addition to product shelf-life, it is important to know produce safety guidelines for your product. Considering these safety guidelines during production and transportation activities ensures that the quality of your product is retained until delivered to the purchaser. Product quality is one of the main factors in running a successful business.

This means that the quality of a product must be satisfactory (or better) from the point of harvest until the product is delivered. Providing a quality product every time maintains a quality relationship between a business and a customer.

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Bookkeeping FULFILLING ORDERS

communication between the buyer and seller will ensure the buyers wants and needs are

Something all successful businesses have in

met, which makes for a satisfied customer!

common is an established, clear-cut procedure for taking orders and filling these

RECORDKEEPING

orders. Order handling, shipment, invoices and statements are just some of the numer-

Detailed records lessen the likelihood of

ous pieces of work that must be managed

mistakes that could happen along the

for an efficient order filling procedure. Along

order filling process. In addition the records

with these established procedures, filling

mentioned above, keeping up-to-date and

orders requires accurate record keeping and

accurate records of invoices, receipts, order

active communication between the seller

confirmations, and other customer interac-

and buyer. Detailed records of orders will see

tions. Daily task-logs can be a very helpful

that shipments are correct, safe and arrive in

tool for handling orders and organizing

a timely manner. An open and active line of

documents.

Billing

17 |

The best way to control the billing when

are sent to customers just before shipment

selling in wholesale markets is to develop

or with the shipment delivery. Two copies of

a regular invoice/payment and delivery

each invoice must be kept in your records,

system. Regularly scheduled billing tasks

one for the farm and one for the buyer. Both

helps ensure all records are kept and creates

copies must be signed by the receiver of the

good customer service relationships. Invoices

product to eliminate pending liabilities.

A GUIDE TO WHOLESALE FOR FARMERS

4 STEPS FOR PRODUCE DELIVERY 1 | CONFIRMATION OF THE BUYER’S ORDER Order Confirmations let your buyer know if you will or will not be able to fill their order, and if it will arrive as scheduled. Most wholesalers respond to buyers via email, phone, fax, or in person to confirm an order. Most important step in the billing process for 2 reasons: •

Ensuring order accuracy

•

Keeping a happy customer

2 | PENDING INVOICE Sending an invoice copy to a buyer the day before a shipment is made lets the buyer know what to expect. This is a good customer service practice that lets the other party check for errors before delivery.

3 | PACKING SLIP WITH SHIPMENT A packing slip should always be attached to each shipment. Here is some information to include on the packing slip: •

Number of pallets

•

Number of boxes on pallets

•

Number of each products in order

4 | FINAL INVOICE The final invoice should be sent to the buyer, and keep a copy of this invoice with your bookkeeping records.

Post-Harvesting Planning After harvesting is the best time to plan how much crop to plant for the upcoming year.

Preparing during this time aids in your success with your customer’s demands. At this time buyers have set a budget for the upcoming year. In wholesale markets working alongside buyers.

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Certifications

19 |

A GUIDE TO WHOLESALE FOR FARMERS

GAP According to the USDA Agricultural Market-

When local schools and businesses begin

ing site, updated in June of 2016, the USDA

to procure from local sources, they often-

formally implemented the USDA Good

times source to growers that have a reason-

Agricultural Practices & Good Handling

able price as well as ensure safe product

Practices (GAP & GHP) audit verification

for the consumer. GAP certification is a

program in January of 2002. This volun-

voluntary audit on behalf of the farmer that

tary program is open to fruit and vegeta-

displays to buyers that the practices upheld

ble growers and those in the industry. This

on one’s individual farm coincide with the

programs purpose is to “verify an operation’s

best practices defined by the USDA. Many

efforts to minimize the risk of contamination

schools, in particular, are advised not to

of fresh fruits, vegetables, and nuts by micro-

source from producers that are not GAP

bial pathogens” (USDA). The program does

certified.

not promise that all products coming from a GAP certified grower is free from microbial

In order to obtain more information about

contamination, but authenticates that the

becoming GAP certified and learn more

participant has taken proactive measures

about the program and all that it entails, visit

to reduce the risk of impurity by abiding by

the USDA website at www.ams.usda.gov/

generally recognized industry practices.

services/auditing/gap-ghp.

I am GAP Certified.

The United States Department of Agriculture

While this certification can be an extra step

states: “Good Agricultural Practices (GAP)

for a farm business owner, this is a neces-

and Good Handling Practices (GHP) are

sary step to ensure a customer base and

voluntary audits that verify that fruits and

prevent harmful practices. Most schools will

vegetables are produced, packed, handled,

not knowingly buy any products from a farm

and stored as safely as possible to minimize

that does not have a GAP certification. GAP

risks of microbial food safety hazards.”

& GHP audits confirm the farms are following

Most potential buyers will require that their

the recommendations made by the FDA in

produce supplier have this certification. This

their Guide to Minimize Microbial Food Safety

guarantees the safety of the product they

Hazards for Fresh Fruits and Vegetables. The

will serve and holds the farmer accountable.

certification consists of a couple of different

This certification is not the same certification

components, all of which can be found online

the FDA (Food and Drug Administration)

at www.ams.usda.gov/services/auditing/

requires as a component of FSMA.

gap-ghp.

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| 20

Certified Organic Over the past decade, organically grown and harvested products have boomed in popularity. In the age of information that we call the present, many people are becoming more health-conscious and therefore have opted to take a less conventional avenue on fruit and vegetable growth and consumption. This niche market is expanding while leaving lots of room for those that have interest in the industry.

Similar to other forms of certification, Organic Certification is governed by a series of audits, performed by a designated entity in the state. In South Carolina, the leading land-grant college of the state, Clemson University, oversees those that are “certified organic” and enforces the criteria that support that title.

In order to sell produce that is marketed as “organic,” the farm on which the produce is growing must be a certified organic farm. This means that the actions that they are taking to plant, grow, and harvest the crop to be sold, comply with the Clemson University and USDA standards. This process is quite detailed since most farms that sell organic produce also offer conventionally grown produce as well. Overall, very detailed documentation and comprehensive site visits occur frequently in order to guarantee product validity.

In order to learn more about the organic certification process and all that it entails, visit www.clemson.edu/public/regulatory/plant_industry/organic_certification/ index.html.

21 |

A GUIDE TO WHOLESALE FOR FARMERS

Certified South Carolina Grown The Certified South Carolina program is an exciting cooperative effort with farmers, processors, wholesalers, retailers and the South Carolina Department of Agriculture (SCDA) to brand and promote South Carolina products. When consumers can easily identify, find and buy South Carolina products, they are taking home fresher, tastier foods and supporting local farmers.

Learn more about this program and how to get involved by visiting www.certifiedscgrown.com.

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Conclusion

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A GUIDE TO WHOLESALE FOR FARMERS

The South Carolina Farm to School Program originated in 2011 as a two-year project funded from the Centers of Disease Control and Prevention. Since the program began, it has expanded to not only include more funded schools, but also other institutions. In 2015, the umbrella organization South Carolina Farm to Institution was founded to encompass a wide variety of institutional sites beyond preschools and schools.

The program is a collaborative partnership between the South Carolina Department of Agriculture, South Carolina Department of Health and Environmental Control, South Carolina Department of Education, South Carolina Department of Social Services and Clemson University.

The South Carolina Farm to Institution Program seeks to increase the number of farmers certified to provide locally grown products into institutions, such as: schools, preschools, hospitals, military installations, and other businesses.

The South Carolina Farm to Institution Program is committed to South Carolina farmers and helping them grow their markets.

Efforts are in place to expand to other institutions, such as hospitals and workplaces, and small retail venues. By continuing to increase the demand to South Carolina products, we aim to achieve more viable food and farm enterprises, a stronger agricultural economy, and consistent access to affordable, healthy, locally produced foods for institutional facilities.

This resource is provided on behalf of the South Carolina

solid base-knowledge to farm business owners. In the

Department of Agriculture, South Carolina Department

event of further questions about the wholesale market

of Health and Environmental Control, South Carolina

system, local procurement, or various forms of certifi-

Department of Education, South Carolina Department of

cation, contact Ms. Emily Joyce at the Department of

Social Services and Clemson University. These depart-

Agriculture.

ments work together to provide farmers with reliable information to depend on in order to initiate or properly

Email: ejoyce@scda.sc.gov

run a farm that sells produce for wholesale profit versus

Cell: (803) 609-4029

retail profit. We hope that these efforts have provided

SCDA: (803) 734-2224

SCFARMTOINSTITUTION.COM

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PUBLISHED 2017