Local Foods Article Archive

Group GAP for Food Safety

Good Agricultural Practices, or GAP, is a voluntary audit that farmers can undertake to verify that produce is grown, harvested, handled, and stored as safely as possible to minimize food safety risks. Typically if a farmer is interested in pursuing GAP certification, he or she would create a farm food safety manual that outlines their farm’s standard operating procedures (SOPs) for how things occur as they plant, grow, harvest and handle food products.

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Sensitive Site Registry Aids Producers

The South Dakota Department of Agriculture has housed a “Sensitive Site Registry” on their website for a few years now. The registry is set up so producers can map out the plots where they do not want any spray or spray drift to reach their plants. It is a tool that can be useful to prevent harmful effects from drift during pesticide or fertilizer applications.

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Drought

As South Dakota's farmers, ranchers and communities deal with the challenges brought on by drought conditions impacting more than half the state, SDSU Extension is connecting individuals with resources and research-based information.

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Local Food & Product Regulations: Certified Organic

According to the United State Department of Agriculture National Organic Program, “Organic is a labeling term that specifies that the food or other agricultural product has been produced through accepted methods using cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.

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SDSU Extension Sponsors Farm Food Safety Training

Atina Diffley, Midwest author and food safety trainer, was in Mitchell recently to share her expertise with area local food producers as they learned how to prepare their farm sites for new food safety requirements. The nearly 40 producers attended the training for two full days. They brought farm maps and learned how to provide the safest environment for the food they grow and eventually sell to consumers.

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Marketing Food Products: Chicken-and-Egg Situation

As food growers make decisions on expanding their production, they often find themselves in the “chicken-and-egg” situation. Does it make sense to produce more product first, and should there be a market in place first? While economics has always relied on the supply and demand model, it becomes personal and more complicated when it’s your business trying to navigate the waters.

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Local Foods: Selling Foods that Must be Temperature Controlled

Farmers Markets offer a unique marketing opportunity to farmers market vendors. Explore some of the regulatory aspects of licenses that a producer, vendor or market may need to apply for in order to sell a product that must be temperature controlled for safety. Farmers market vendors are exempt from licensing, unless they are selling a food that must be temperature controlled for safety.

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