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. SCFARMTOINSTITUTION.COM
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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
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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). SCFARMTOINSTITUTION.COM
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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. SCFARMTOINSTITUTION.COM
| 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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| 22
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