Photo by Lance Cheung, USDA Flickr
This article was written collaboratively by Sierra Blachford, Rhoda Burrows, and Chris Zdorovtsov (former SDSU Extension Community Development Field Specialist).
Fresh, whole raw fruits and vegetables grown in South Dakota can currently be sold without a food service license from the South Dakota Department of Health. However, once a raw fruit or vegetable has been processed (cut, cooked, canned, etc.) South Dakota law requires that certain regulations must be followed. The regulations that must be followed are based on the venue the food processor desires to market their product. If fresh cut fruits and vegetables are to be sold at the farmers market, they must be prepared in a kitchen licensed and inspected by the SD Department of Health. If providing samples of fresh fruits and vegetables, a licensed kitchen is not required. However safe food handling practices must be followed.
- Commercial Fruit and Vegetable Production (University of Minnesota Extension)
- Vegetable Varieties for South Dakota: This fact sheet explains the varieties of vegetables that will preform the best in the South Dakota climate and soil.
- Midwest Vegetable Production Guide for Commercial Growers
- Vegetable Gardening in South Dakota: This 18-page document explains gardening methods for South Dakota. Includes information on weed control, watering, mulching, insects and more.
- Profiles by Crop: The University of Minnesota Extension created vegetable specific fact sheets explaining the bugs and diseases that may harm specific vegetables.
- Considering High Tunnels: This article explains the benefits of high tunnel use in South Dakota and describes the types of high tunnels available for producers.
- Organic Vegetable Production Information: This site explains information on organic certification, cover crops, insect management and more.
- Pesticide Registration Search: Follow this link to find out if a specific pesticide product is registered for use in South Dakota.
- Sensitive Site Registry: If needed, growers can register their site as a sensitive area. This service makes commercial applicators aware of the location to help protect against drift issues in a sensitive area.
- Complaints: Submit a complaint regarding illegal use of chemical.
Post Harvest Information
- Storage of Fresh Vegetables
- Harvesting and Drying Herbs: A University of Illinois informational site with an herb directory and preservation information.
- Post Harvest Storage: This UC Davis site provides resources on storing and transporting fresh produce using practices that preserve quality and taste.
- Postharvest Handling:This site from NC State provides multiple links on postharvest equipment, handling, cooling, quality, testing, storage and transportation. Another excellent resource for those who grow and sell produce.
- Vegetables: The United States Department of Agriculture (USDA) provides grade standards to create a uniform language describing quality and condition of produce. This is often necessary when dealing with wholesale contracts. Documents included describe the standards of grading for each vegetable.
- Good Agricultural Practices (GAP): From the University of Minnesota Extension, this site explains what GAP is and how the certification can benefit commercial vegetable producers.
- GAP Assistance Manual
- Food Safety Modernization Act
- On-Farm Food Safety Project: Provides a free tool for creating a food safety plan.
- Food Safety from Farm to Table: (Iowa State University Extension & Outreach)
- Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables. This article from the FDA provides an overview of the food safety aspects to consider when working with fresh-cut vegetables.
- On-Farm Cleaning & Sanitizing
- On-Farm “How To” Videos, including a portable hand-washing station (University of Minnesota Extension)
- Pricing Yourself Out of the Market? Consider these average retail vegetable costs from the US Department of Agriculture Economic Research Service. They estimated average prices for 153 commonly consumed fresh and processed fruits and vegetables.
- Direct Marketing Alternatives for Vegetable & Herbs: This article provides a general overview of the alternative marketing options available for vegetable and herb producers. In-depth information on sales outlets can be found under the ‘Marketing & Sales Venues’ tab on iGrow Local Foods.
- How to be Successful at Farmers Markets
- Budget Sheets for Commercial Vegetable Production & Fresh Market Vegetable Production: Developed by the University of Wisconsin, these Excel-based budget sheets serve as working budgets for vegetable production. Different vegetables may have customized sheets.
- South Dakota Specialty Producers Association: The organization represents non-commodity products including fruits and vegetables, specialty meats, wine, organic flax, and honey.
- South Dakota Farmers Market LISTSERV To join the email Rhoda Burrows.