Minnesota Cottage Food Industry: Insights from Extension Food Safety Education

Authors

• Morrine Omolo, University of Minnesota, Twin CitiesFollow
• Regina McGoff, University of Minnesota, Twin CitiesFollow
• Suzanne Driessen, University of Minnesota, Twin CitiesFollow
• Katherine Brandt, University of Minnesota, Twin CitiesFollow
• Joanne Slavin, University of Minnesota, Twin CitiesFollow
• Michael Schmitt, University of Minnesota, Twin CitiesFollow

Volume

60

Issue

3

Abstract

The cottage food industry has become a significant part of the food supply in Minnesota, most likely as a result of the growing consumer demand for locally produced, minimally processed and value-added foods. Using post-training evaluations, we characterized the cottage food producers in Minnesota and assessed the impact of our food safety course. The results showed that the producers are mostly white women (71%), producing and selling a variety of products. The learners gained knowledge to safely produce and handle homemade food products for direct sale to consumers. Majority (80%) of the learners were satisfied with the course.

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Recommended Citation

Omolo, M., McGoff, R., Driessen, S., Brandt, K., Slavin, J., & Schmitt, M. (2022). Minnesota Cottage Food Industry: Insights from Extension Food Safety Education. Journal of Extension, 60(3), Article 11. https://doi.org/10.34068/joe.60.03.11