Contacts:
Kelly Loftus, Agency of Agriculture, (802) 828-3829
Helen Labun Jordan, Agency of Agriculture, (802) 828-3828

Thursday, August 21, 2008

Colchester, Vt - Last week Governor Douglas, Secretary Allbee and agriculture representatives from across the state unveiled a new mobile quick freeze unit that is now available to producers in Vermont. This is the first of two mobile units to be implemented in Vermont. The second is a mobile poultry-processing unit, and is on schedule to arrive this fall.

The quick freeze system can handle large volumes of any product in need of freezing, particularly berries, corn, tomatoes, rhubarb and other produce that doesn’t require blanching or other pre-cooking. A Rural Business Enterprise Grant from USDA-Rural Development and funds from the Vermont Department of Tourism and Marketing made this unit possible.

“This mobile unit will help to develop new markets and expand existing markets for producers across the state. This will create jobs and new opportunities for economic development in Vermont. It will also make it easier for specialty food companies and large scale food buyers such as schools to purchase locally grown foods,” said Governor Douglas.

“The mobile quick freeze unit is the first to be used in the Unites States to bring processing capabilities right to the farm. This is a significant step in helping to give farmers additional processing options as well as making more local foods available to buyers,” said Secretary of Agriculture Roger Allbee.

The mobile unit was a collaborative effort with many partners working together to make it a reality.

“The Rural Business Enterprise USDA Rural Development (RD) grant awarded to the Vermont Agency of Agriculture for the mobile quick freeze unit is helping farmers expand market opportunities and hopefully, create additional jobs – exactly the purpose of this federal grant program,” said Jolinda LaClair, RD state director. “With gas prices at an all time high, this is an energy smart approach to business development - one mobile freezer unit can reduce fuel and infrastructure costs resulting in greater revenues back to Vermont farmers’ pockets!”

The Vermont Department of Tourism and Marketing also provided financing for the unit. “A vibrant farm community is an incredibly important part of Vermont’s brand,” said Tourism and Marketing Commissioner Bruce Hyde. “Vermont is at the forefront of the local food movement, and this program is an innovative way to promote the state.”

From a specialty foods perspective, the mobile unit will make locally grown foods more easily available. “Our principal interest in the quick freeze unit is that it will greatly expand the types of products from small farms in Vermont that we can use in our products,” said David Barash of Vermont Mystic Pie. “We are thrilled to have been involved from the start working with local farmers and the agency to get this up and running.”

Processing infrastructure is a hot topic in Vermont agriculture. As demand for quality Vermont products grows, producers are finding it increasingly important to find ways to access new market areas. This growth often requires offering some form of processed food, whether it’s sausage from local meat or local carrots already cut for salad bars. Mobile processing units are one possible solution to current bottlenecks to bring processing to the farmer.

“The mobile freeze unit serves several important functions,” said Anson Tebbetts, deputy secretary of agriculture, “It meets an immediate need we’re hearing from food processors to source more local ingredients. Companies like Vermont Mystic Pie are building their brand based on local sourcing. At the same time, interested farmers can plan higher production levels in anticipation of reaching new markets with frozen product.”

Tebbetts also points out that quick freezing is just a start. The Agency of Agriculture can use the information and lessons learned with the quick-freeze pilot program to develop a place for mobile units in its strategy for meeting processing shortfalls. Other processing projects underway include compiling a statewide overview of processing needs of all types, assisting the Agency of Commerce and Community Development with the Vermont Innovation Kitchens grants, and providing technical assistance to groups and businesses involved in processing issues.

Several farms have expressed interest in using the quick freeze unit this summer and fall, including Pete’s Greens, Champlain Orchards, and Blueberry Ridge. Others are in line for next season. Although the unit is currently scheduled through the Agency of Agriculture, the plan is to turn it over to a private operator through a lease-to-own structure that will be in place by spring, 2009.

Brian Norder, of the Vermont Food Venture Center, designed the quick freeze unit for construction and Randy Cadieux of Georgia, Vermont built the unit. The current project manager for the quick freeze program at the Agency of Agriculture is Helen Labun Jordan, who may be reached at (802) 828-3828 or Helen.jordan@state.vt.us.

Editors: Photos of the unit are available by contacting Kelly Loftus at 802-828-3829 or kelly.loftus@state.vt.us.