Contacts:
Kiersten Bourgeois, Department of Commerce & Community Development, (802) 828-5220

Tuesday, February 05, 2008

Barre, Vt – Vermont’s specialty food and agriculture industries got a boost Tuesday when Governor Jim Douglas announced $1 million in grants to help construct commercial kitchens that could house start up specialty food firms.

Appearing at the Vermont Farms Show in Barre, Douglas said the two $500,000 grants will be available to communities to build Vermont Innovation Kitchens, which would be incubator space for small food companies.

“Creating a place where start up, mom and pop food companies can grow is not only good for our expanding specialty foods sector, but it helps create jobs in agriculture and tourism as well,” Governor Douglas said. “Our growing specialty cheese industry is a wonderful example of this.”

Vermont Innovation Kitchens would provide space for entrepreneurs who don’t yet have the capital to fit-up or construct their own facility.

In addition to commercial kitchen space, clients would be able to access technical expertise and learn everything from food safety to food inspection as well as traditional business practices. There are an estimated 150 commercial kitchen ventures around the country.

“It takes more than a good recipe to grow a successful food business – it takes business support, infrastructure and capital as well,” Secretary of Commerce and Community Development Kevin Dorn said. “The Vermont Innovation Kitchens will provide that and a place where entrepreneurs can test, research and perfect their creations.”

Vermont is home to nationally-known specialty food companies like Cabot Cheese, Green Mountain Coffee Roasters, and American Flatbread, but also to smaller companies like Olivia’s Croutons and Rex's Outrageous snack mix.

Governor Douglas noted that Vermont has a long history of competitive advantages including the Vermont brand, diversified farming, organic opportunities, Buy Local, a growing Green Economy and tourism.

“Vermont’s reputation for quality agricultural and dairy products enhances the brand appeal of specialty foods made here, particularly those that use Vermont ingredients,” said Agriculture Secretary Roger Allbee. “Any initiative that promotes specialty foods assists our farmers as well.”

According to the Vermont Specialty Food Association, there are nearly 400 food-related companies in our state, ranging from one-person operations to large, international ones which in total generate $1 billion in revenues annually.

“Vermont Innovation Kitchens can help create good jobs, strengthen our agricultural sector, and promote tourism,” Governor Douglas said. “This is the kind of targeted investment in economic development that benefits our state in multiple ways.”

For more information, please visit www.vermontagriculture.com or www.vermontspecialtyfoods.org