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  • Sea moss foods and beverages

    Published on December 2, 2022
    What manufacturers need to know before they go to market with sea moss products.

  • Food processors – preparing for selling in stores, part 1

    Published on November 22, 2022
    What you need to know ahead of time to be prepared and ramp up success.

  • Join the Michigan CSA Network Listserv

    Published on November 17, 2022
    Listserv will connect network of CSA farmers and support organizations.

  • Functional foods: A rising trend

    Published on November 9, 2022
    Functional foods add health benefits beyond basic nutritional benefits like protein and fiber.

  • Attracting and retaining employees: An introductory workshop at the Great Lakes Expo

    Published on November 9, 2022
    Agricultural labor program on Dec. 6, 2022, features regional specialists in employment and human resources.

  • Four questions to ask when launching a new food product

    Published on November 1, 2022
    Some tips that could help lead towards a successful launch for your food product.

  • What makes a strong food brand?

    Published on October 11, 2022
    Strong brands create loyal customers who purchase more frequently or at a higher price; the Brand Report Card, by Kevin Lane Keller, describes how to build a compelling brand.

  • Farm carbon for profit

    Published on October 7, 2022
    New opportunities are emerging to improve farm profitability through carbon sequestration: northwest Michigan farmers can get started through the new Carbon Farming program from Crosshatch Center for Art and Ecology.

  • Become an artisan cheesemaker

    Published on July 25, 2022
    Going beyond common and making a distinctly appetizing cheese is a skill that will be taught by veteran commercial cheesemakers in an MSU Extension workshop. Cheesemaking as a business is the focus for participants who will experience hands-on learning.

  • Ice cream and frozen novelty market trends

    Published on July 22, 2022
    Learn how ice cream and frozen treats are reinventing themselves.

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MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach their full potential.

Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Quentin Tyler, Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.

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