Marketing Questions

Apple growers know that quality is a primary reason why people buy local. Today it's important that growers insure quality by following practices to minimize biological and chemical food safety risks. New materials developed at the University of Wisconsin-Madison can help growers adopt these practices.

Associate Professor Steve Ingham of University's Food Science Department and Extension Specialist Richard Castelnuovo of Farm*A*Syst are part of a three state project to develop food safety materials for apple growers. They are putting the finishing touches on a checklist to help Wisconsin growers identify and reduce food safety risks. This checklist is especially useful for growers who make cider, but all growers can profit from sections on manure/feces, water quality, IPM and harvest and post-harvest handling.

The checklist should only take about 15-20 minutes to complete, and prove to be time well spent. You may already have a draft of the checklist which has been circulated to many growers in the state. If you have interest in reviewing the materials and providing feedback, please contact Steve at 608-265-4801 or scingham@facstaff.wisc.edu. You also may be interested in related materials such as Steve's 15 minute video Successful cider making: Sanitation is the Key.

By taking actions to reduce food safety risks, growers may open doors for new marketing opportunities. Completing the checklist might be the first step in starting a certification program like those set up in other states for cider producers. It also can provide assurances of safety to customers. Growers who have completed the checklist might say that they follow certain food safety practices such as not using drops in cider making or testing water used to wash apples. Richard and Steve would like to hear from growers who are interested in exploring these ideas.