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February 2021

Financial benchmarking for vegetable farmers (session 1)

February 22 @ 5:00 pm - 7:00 pm
Free (Remote)

This date is one of two working sessions you can choose from: Work session 1: Monday, February 22nd, 5:00-7:00pm Work session 2: Wednesday, February 24th, 1:00-3:00pm Join a learning community of vegetable farmers, and see how your farm stacks up against your peers. Financial benchmarks are key to improving long-term farm viability. They can help you: Track the financial health of your farm from year to year Understand the typical returns from different sales outlets Assess how healthy your business…

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Financial benchmarking for vegetable farmers (session 2)

February 24 @ 1:00 pm - 3:00 pm
Free (Remote)

This date is one of two working sessions you can choose from: Work session 1: Monday, February 22nd, 5:00-7:00pm Work session 2: Wednesday, February 24th, 1:00-3:00pm Join a learning community of vegetable farmers, and see how your farm stacks up against your peers. Financial benchmarks are key to improving long-term farm viability. They can help you: Track the financial health of your farm from year to year Understand the typical returns from different sales outlets Assess how healthy your business…

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March 2021

Profitable Meat Pricing

March 18 @ 5:00 pm - 7:00 pm

You are raising and selling local meat, but are you making a profit doing so? Matt LeRoux will walk participants through the recently updated Cornell Meat Pricing Tool and the supporting marketing techniques needed to command prices that deliver a profit in every channel. For those familiar with the Meat Pricing Calculator, this workshop will provide more hands-on training than in previous years. Matt LeRoux, Ag. Marketing Consultant, has nearly 20 years of experience serving farms through Cornell Cooperative Extension,…

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Successful Value Add Food Product Development for Farm Businesses: Managing Food Quality and Safety

March 23 @ 9:00 am - 1:00 pm

Successful Value Add Food Product Development for Farm Businesses: Managing Food Quality and Safety This course, taught by University of Massachusetts Extension educators, is a remote 3-session program designed specifically to address product development and food safety issues faced by small value added food processors. Throughout the course, we will introduce the food science basics, important considerations when developing a new food product, share key elements required for product labeling, and an provide an overview of key regulatory requirements for…

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