Commercial Food Processing

Featured Resources

Keeping It Legal: Regulations and Licenses for Growing and Selling Food in Oregon

This article provides an overview of the common regulations and licenses that apply to farm businesses, focusing on Oregon. It also points you to resources where you can get more details and decide what steps you need to take.

By Lauren Gwin, | Article

Meat and Poultry Processing Regulations in Oregon: A Short Guide

Farmers and ranchers around Oregon raise and sell livestock and poultry for a variety of local and regional markets. Processing is a necessary but often complex link in the chain connecting farms to end consumers. Here are the basic state and federal laws and regulations that apply to meat and poultry processing.

By Lauren Gwin, | Article

Oregon’s Home Baking Bill: Residential kitchen exemption for baked goods and confectionary items

In 2016, the Oregon Legislature passed a law that allows people to produce certain baked goods and confectionary items in their home kitchens and sell them directly to consumers without having to obtain a food establishment license or undergo an inspection from the Oregon Department of Agriculture....

By Lauren Gwin | OSU Extension Catalog

Oregon's Home Baking Bill: Excepción de cocina residencial para productos de panadería y confitería

En 2016, la legislatura de Oregón aprobó una ley que permite a la gente producir ciertos productos de panadería y confitería en sus cocinas domésticas y venderlos directamente a los consumidores sin tener que obtener una licencia de establecimiento de alimentos o someterse a una inspección del...

By Lauren Gwin | OSU Extension Catalog

Latest Resources

NMPAN Turns 10!

The Niche Meat Processor Assistance Network is celebrating its 10th birthday.

By Rebecca Thistlethwaite | Article

Oregon NRCS Environmental Quality Incentives Program

Online Resource

Eight Tips for Winter Success

At the cutting edge of the local food movement is the challenge of providing fresh, local food even in the middle of winter. Growing in the winter costs more (greenhouses/high tunnels and row covers aren’t cheap), but when best practices are employed, might it still be possible for local growers to compete with out-of-region food producers?

By Ben Hartman | Online Resource

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Latest News

Idle, uncleaned milk trucks don't compromise the quality of raw milk, OSU study shows

Mar 1, 2018

Raw milk quality isn’t compromised when tanker trucks sit empty and uncleaned for hours between loads, according to new research at Oregon State University.

By Chris Branam | News Story

$2 million barley project gets naked for the good of the grain

Jan 24, 2018

OSU is leading a five-state effort to develop varieties of organic naked barleys

By Chris Branam | News Story

Barley no longer an afterthought in beer flavor

Nov 27, 2017

Researchers found notable differences in the taste of beers malted from barley varieties reputed to have flavor qualities.

By Chris Branam | News Story

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Oregon State University Resource

OSU - Food Innovation Center

The Food Innovation Center offers one stop access to important services for food producers, processors, marketers, and entrepreneurs. Services include a commercial kitchen, marketing support, processing and packing technology, product development, export services and sensory and consumer analysis. It operates through a partnership between Oregon State University and the Oregon Department of Agriculture.

Online Resource

Meet Our Experts

Lauren Gwin

Community Food Systems Specialist

Joy Waite-Cusic

Associate Professor of Food Safety Systems, Statewide Specialist for Master Food Preserver Program

Have a Question? Ask an Expert!

Ask an Expert is a way for you to get answers from the Oregon State University Extension Service. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening.

Ask Us a Question

Are BPA-lined cans safe?

About the canned food we buy in stores, especially tomatoes: does the lining of the can impart some toxic or otherwise dangerous substance to the food?

By Jeanne Brandt | Featured Question

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