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Dob Complete.Pdf nOO OOO O O OOOO n OOO n OO OOOnOO O nOnnOO OO OOOOOO On O dnb nO 2009 Minnesota Directory of Organic Buyers O OOOnOO O n O nOO O dnb 2009 Minnesota Directory of Organic Buyers ACKNOWLEDGMENTS Gigi DiGiacomo, Consultant, project management, design and writing Yaling Huan, Master of Geographic Information Science, Department of Geography, University of Minnesota, GIS mapping Annalisa Hultberg, Graduate Research Assistant, Department of Forest Resources, University of Minnesota, project design, writing, and GIS mapping Megan Grinde, Intern, Minnesota Project, data entry Beth Nelson, Associate Program Director, Information Exchange, Minnesota Institute for Sustainable Agriculture, University of Minnesota, editing Brett Olson, Creative Director, Renewing the Countryside, graphic design ADVISORY TEAM Harriet Behar, Midwest Organic and Sustainable Education Service, Spring Valley,WI Carmen Fernholz, organic grain farmer and member of OFARM, Madison, MN Paul Hugunin, Minnesota Grown Program, Minnesota Department of Agriculture, St. Paul, MN Paul Lynch, Executive Chef, Fire Lake Grill House, Minneapolis, MN Meg Moynihan, Minnesota Department of Agriculture, St. Paul, MN Helene Murray, Minnesota Institute for Sustainable Agriculture, St. Paul, MN Bob Serrano, Produce Team Leader,Whole Foods Market, St. Paul, MN Craig Tomera, Buyer/agronomist Northland Organic, St. Paul, MN Rhys Williams, Organic and Sustainable Food Distrubutor, Co-op Partners Warehouse, St. Paul, MN The development and production of this publication was funded by the Minnesota Institute for Sustainable Agriculture, 411 Borlaug Hall, 1991 Upper Buford Circle, St. Paul, MN 55108. 612-625-8235. www.misa.umn.edu. The initial printing and distribution of this publication were generously underwritten by the Minnesota Department of Agriculture, 625 N. Robert Street, St. Paul, MN 55155. 651-201-6000. www.mda.state.mn.us. 1 TABLE OF CONTENTS 3. ABOUT THE 2009 MINNESOTA DIRECTORY OF ORGANIC BUYERS 4. HOW TO USE THE DIRECTORY 5. PRODUCT CATEGORY DEFINITIONS 6. ORGANIC BUYERS: LISTING BY COUNTY 10. ORGANIC BUYERS: CONTACT INFORMATION LISTINGS BY PRODUCT CATEGORY 24. Dairy 32. Meat 40. Produce 48. Deli 52. Dry/Processed 60. Non-food 64. Frozen 70. Food Grain 72. Feed Grain 73. GLOSSARY 74. SELLING TIPS 75. RESOURCES MAIL-IN APPLICATION FOR NEXT DIRECTORY Copyright 2009, Minnesota Institute for Sustainable Agriculture, and may be copied or reproduced, please credit MISA and MDA. Additional copies of this item may be ordered from the Minnesota Institute for Sustainable Agriculture, 411 Borlaug Hall, 1991 Upper Buford Circle, St. Paul, MN 55108, email: [email protected], phone: 612-625-8235 or 800-909-6472. Also available in full text online at: www.misa.umn.edu In accordance with the Americans with Disabilities Act, this material is available in alternative formats upon request. Please contact MISA at 612-625-8235. The University of Minnesota is an equal opportunity educator and employer. The information given is for educational purposes only. Reference to commercial products or trade names is made with the understanding that no discrimination is intended and no endorsement by the Minnesota Institute for Sustainable Agriculture is implied. 2 ABOUT THE 2009 MINNESOTA DIRECTORY OF ORGANIC BUYERS The 2009 Minnesota Directory of Organic Buyers (Directory) was compiled by the Minnesota Institute for Sustainable Agriculture (MISA) to support and promote market development for local organic products. Demand for local and organic food products is growing, yet the marketing of organic products continues to challenge local buyers and sellers. Many buyers are interested in local, organic product, but don’t have dedicated resources available to locate new sources or to process individual transactions. Farmers, on the other hand, are uncertain about how to market their products through retail channels or how best to contact commodity processors. For this reason, MISA set out to develop the first directory of its kind—one that will improve market transparency by providing buyer contact information as well as buyer purchasing preferences to suppliers of organic products. In doing so, we hope that this directory will make it easier for farmers and buyers to connect, to develop long-term business relationships, and to help grow Minnesota’s local, organic, food economy. More than 850 Minnesota-based retailers, wholesalers, manufacturers, and brokers were contacted by mail with applications and invited to participate in the Directory. It was not known whether these buyers were purchasing organic products.The initial application mailing was followed three weeks later with a reminder postcard encouraging buyers to return their applications. Approximately 90 buyers responded indicating that they are interested in connecting with new, local suppliers of organic products.These buyers are listed in the pages that follow and you are encouraged to contact them directly! Many buyers noted that when making purchasing decisions “local” is just as important as “organic.” As the market for local organic food and fiber products grows, MISA will periodically update the directory. If you would like your Minnesota business to be included in the next printing of the Minnesota Directory of Organic Buyers, please contact MISA below or mail in the form found in back of book. MISA 411 Borlaug Hall 1991 Upper Buford Circle St. Paul, MN 55108 612-625-8235 www.misa.umn.edu 3 HOW TO USE THE DIRECTORY The 2009 Minnesota Directory of Organic Buyers is organized by geographic location and by product category. Businesses are also listed by company name (in alphabetical order) along with contact information in the Buyer Contact Information section on pages 10-22. Searching by Product Category. You can connect with and arrange sales with buyers of a particular product—whether it be specialty cheese, leafy greens, feed-grade soybeans, frozen chicken, or fresh cut flowers. Simply search the product listings by category to identify buyers and to learn more about their specific purchasing criteria for the products you have to offer or are interested in contracting. Product listings can be found on pages 24-72. Searching by Geographic Location. Take a quick look at the map on page 6 to get a feel for where organic buyers are concentrated and/or to explore potential delivery routes.This is a good way to develop sales strategies and distribution options. Alternatively you can search by county to identify buyers of all business types in your immediate vicinity—to determine whether or not it is feasible to market within 25 miles, 50 miles or 150 miles of the farm. County listings can be found on pages 7-9. Purchasing Preferences. Buyers were given a list of purchasing criteria specific to product categories. They were asked to assign a level of importance to each criterion that affects their purchasing decisions. For example, grain buyers were asked about Japanese Agriculture Standards (JAS) certification. In response they could say that when making their buying decisions, JAS certification is “required,”“preferred,”or “not important.”As a grain supplier, you can use the list of preferences to learn more about a buyer’s needs before approaching him/her with product offerings. If you can show the buyer that you are good match—based on the buyer’s purchasing preferences—you will be more likely to make a sale or open the door for future sales. Buyer purchasing preferences are denoted by the following symbols: n = Required. The buyer requires all sellers to adhere to this standard. Buyer will not accept products or commodities that do not satisfy the specificed criterion. O = Preferred. The buyer prefers that sellers offer this service or meet the specified standard. Buyer will still consider purchases of products that do not meet this criterion, but, all others things being equal, they will typically source from a supplier who can satisfy the specified standard or service. a = Suggested. The buyer suggested that the seller use the indicated practices for communication or provide the indicated marketing materials. A blank cell means that the buyer did not specify this item as a purchasing criterion and likely does not expect suppliers/farmers to offer this service or follow this practice. Preferences and other terms are defined in the Glossary on page 74. 4 PRODUCT CATEGORY DEFINITIONS Dairy: Fluid milk, cheese, yogurt, yogurt drinks. Meat & Poultry: Beef, pork, chicken, buffalo, elk, lamb, goat, game Primals: the basic major cuts of meat into which carcasses or sides are separated. Quarters: quarter of animal Variety meats: offal items such as heart, liver, tongue, brain, sweetbread, etc. Deli—fresh and refrigerated: Prepared and packaged goods that need refrigeration. Examples include fresh salsas, sandwiches, salads, juices, cut flowers, pies and breads, non-dairy beverages (wines, beers). Produce: Fresh vegetables, berries, wine grapes, herbs, nuts, fresh cut flowers, nursery plants, decorative gourds. Dry/Processed: Processed or value-added food and drinks which are shelf-stable. Examples include flours, baking mixes, sauces/condiments, snack foods, canned goods. Non–food items: Flowers, personal care products, household products, cleaners, pet food, clothing items. Frozen: Anything that is frozen at the time of processing and handled accordingly. Examples include pies, pizzas, ice creams, fruit/berries, vegetables, dinner rolls, dough, prepared dinners. Food Grains—oilseeds and legumes: Dry edible beans, field peas, buckwheat, wheat,
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