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Posted: January 26, 2011

For Immediate Release

January 26, 2011, Hardwick, VT-Opportunities Abound at the Vermont Food Venture Center! 

The Vermont Food Venture Center (VFVC), a modern 15,000 square foot food processing facility being constructed in Hardwick, Vermont is nearing completion and seeking clients and tenants for the many opportunities presented by the new building. 

Tom Stearns, chair of the VFVC steering committee recently commented on the building’s capacity to benefit various food entrepreneurs, “We can accommodate everyone from existing companies who need to sign a multi-year lease for large processing spaces to start-up food businesses requiring a few hours of processing with shared-use equipment. The facility will be of special value to entrepreneurs who want to develop food products for sale to schools and hospitals.” The VFVC is especially interested in attracting a “shovel ready” meat processing business to fabricate value added meat products in support of local farmers. The facility will support numerous food processes including the production of a wide variety of baked goods, minimally processed fruits and vegetables, salsas, syrups, and soups. It is also possible to use the VFVC for the production of body products such as salves using food grade ingredients.

Although construction is nearing completion the VFVC can still accommodate specific building needs for potential multi-year tenants of the facility. Stearns stated “At this point we have the flexibility to customize some of our space to meet the needs of an expanding food company. What a remarkable opportunity for a growing company to quickly and affordably meet its production space needs. We have already done all the permitting and basic construction work.”  

The VFVC provides an opportunity for food processing companies of all sizes to locate in the heart of a robust entrepreneurial community. Over the past five years several food based businesses have been established or expanded within sight of the VFVC. Warehousing and loading dock capabilities of the VFVC provide significant value for the receipt of raw materials and increased efficiency in distribution of finished products. Andrew Meyer, owner of Vermont Soy located adjacent to the VFVC said “We look forward to the opportunity to increase local access to major distribution channels by being located so close to the VFVC.”

In addition to the modern and efficient food processing equipment the VFVC also provides access to significant technical assistance. Heidi Krantz the Vermont Small Business Development Center Area Business Advisor for the Northeast Kingdom is available to food entrepreneurs considering use of the VFVC and Londa Nwadike of UVM Extension will provide food safety support to food entrepreneurs using the building. 

For more information on food processing opportunities in the VFVC please contact Louise Calderwood, Interim Project Manager at 802-586-2239 or rcalderwod@aol.com

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