Extension
It Starts With Us
Contributed.
with Local Stakeholders.
of Multistate Efforts.
of Volunteers Engaged.
Number of vendors approved to redeem alternate payments including WIC and/or Senior Farmers Market Nutrition Program, Double Dollar programs, ect. |
1176 |
Number of producers /vendors who increased or maintained access of locally produced foods based on sales and/or % of redemption of alternative payment programs |
957 |
Number of producers/vendors who increased or maintained sales and/or reduced risk when selling food or food products |
1107 |
Number of people who used Extension resources for marketing, pricing, and/or advertising local foods |
1448 |
Number of producers who obtained value added processing certification (Home Based Microprocessing, Home Based Processing, Better Processing ,Control School, etc.) |
655 |
Number of people who earned certification to sell or provide samples at farmers market |
845 |
Number of producers who completed FSMA - Produce Safety Rule or Third-Party GAP Audit |
495 |
Number of people who completed Extension Food safety (PBPT) |
901 |
Number of people who attended training on food safety, food handling, food processing, liability, and/or marketing. This includes: PBPT, GAP certification, Farmers Market samples, ….) |
2162 |
Lactobacillus-fermentation programs were requested and taught not only to Washington County residents, but surrounding county participants and the Horticulture Agent even traveled (at the request of a Family and Consumer Sciences Agent) for over an hour to teach the art of lactobacillus-fermentation. Eager participants attended with curiosity and a desire to learn the age-old tradition of lactobacillus-fermentation. Participants learned the history, needs, and science behind lactobacillus-fermen...
