A USDA pilot program is helping small producers reach more retail markets by making Good Agricultural Practices (GAP) certification more accessible and affordable. Under the pilot, cooperatives, food hubs and other groups of small producers can pool resources to implement food safety training programs, perform internal inspections and share the cost of GAP certification.
For their communities, small farmers are anything but small. Their contributions are quite large – not only do they provide food for local residents – they also create jobs and economic opportunities. However, retailer requirements and the cost of marketing can make it difficult for small producers to scale up and reach larger markets. USDA’s Agricultural Marketing Service (AMS) is working to remove those barriers by offering a number of services that help small and local producers grow and sustain their businesses.
In the produce industry, more and more retailers require suppliers to have Good Agricultural Practices (GAP) certification, which verifies that the operation is following industry-recognized food safety practices and recommendations from the Food and Drug Administration. For small farmers, getting GAP certified can be difficult and expensive. To help offset some of these costs, the AMS Specialty Crops Inspection Division and Transportation and Marketing Program are partnering with the Wallace Center at Winrock International to implement a Group GAP Pilot Project. Read more »
Cantaloupes are a refreshing treat that is always a hit during the summer. When purchasing a cantaloupe, make sure that its rind is light green or turning yellow. Most cantaloupes will need to be kept in the refrigerator before eating. USDA Photo courtesy of Scott Bauer.
We all have our own methods and traditions for selecting fresh produce, especially as the weather gets warmer and our stores and markets are full of fresh seasonal offerings. Whether it’s smelling the rind or checking the firmness of the skin, these age-old practices are all designed to help pick the winning ingredients for snacks and meals. Last spring, we provided tips for buying artichokes, apricots, broccoli, cherries, and strawberries. This time around, we will focus on some other seasonal favorites.
Whether it is part of a fruit salad or eaten by itself, cantaloupe is always a hit during the summer months. When purchasing a cantaloupe, make sure that its rind is light green or turning yellow. Ripe cantaloupes should yield to light pressure and have a sweet aroma. Most cantaloupes need to be kept in the refrigerator for 2-4 days before eating. Some may prefer to eat their cantaloupes at room temperature, while others like theirs after leaving it in the refrigerator for a few hours. Read more »