Registration is now open for the Seafood Value-Added Micro Processor Workshop, scheduled from 10 a.m.-4 p.m.* Thursday, July 14, at the Louisiana State University School of Food Science/LSU AgCenter Food Incubator, housed at 214 Efferson Hall on LSU’s Baton Rouge campus. Due to limited seating, participants must pre-register for the workshop. The purpose of the event is to explain new ways to sell Louisiana seafood with a focus on the freezing, packaging and marketing of raw product in a manner that only requires basic equipment and facilities.
- Opportunities available
- Facility requirements
- Business and finance basics
- Marketing case studies
- How the LSU ‘Food Incubator’ can help
- Panel of experts
The workshop cost is $20, which includes lunch. Participants are asked to register online at http://tinyurl.com/valueaddedworkshop.
“Fishing families and others from coastal communities are looking for opportunities to earn more income from our local seafood,” said Marine Extension Agent Thomas Hymel, with Louisiana Sea Grant and the LSU AgCenter. “This workshop will focus on the basics of what it takes to produce value-added seafood safely and profitably.”
The workshop is part of the Louisiana Direct Seafood program (http://LouisianaDirectSeafood.com), an economic sustainability initiative administered by Louisiana Sea Grant and the LSU AgCenter. Its mission is to build new business models that provide financial stability to the Louisiana seafood commercial harvesting sector by connecting coastal fishermen directly with consumers and to build community support for fresh, local seafood products.
For more information, contact Anne Dugas at (337) 519-5320 or [email protected].
*The workshop officially ends at 3 pm; optional tour of processing facility is available from 3 -4 pm.