Ads by Google Ads by Google

COMMERCIAL KITCHEN INCUBATOR STUDY FOR LOCAL FOOD PRODUCTS SET

Representatives from Blue Ridge Food Ventures, a commercial kitchen incubator in North Carolina, are in the territory to conduct a feasibility study on the local demand and need — if any — for a commercial kitchen incubator in American Samoa.

 

Mary Lou Surgi and Smithson Mills will be conducting the study in collaboration with the Development Bank of American Samoa (DBAS) and input from the general public is being sought.

 

The Economic Development Administration (EDA) is funding the study.

 

“We are here to see if there is enough demand in American Samoa for this kind of program and the overall goal is to help create jobs and boost economic development,” Surgi told Samoa News yesterday.

 

A public meeting, broken down into two sessions, will be held on Friday, August 7 at the Sadie’s by the Sea Goat Island Cafe conference room and everyone is invited.

 

The first session will run from 9 a.m. - 12noon and Surgi said the targeted group includes government departments and agencies, business owners, and investors. The second session will be held from 12noon to 3p.m. and will focus specifically on potential users of the program, those who want to produce a product for sale.

 

“Invest your time and resources in economic and community development in the territory,” through active participation in the scheduled meeting “to discuss ways to help start a community kitchen incubator,” says the announcement.

 

In addition to economic benefits, Surgi said the program also aims to encourage healthy eating and provides support for the production of local food products.

 

Input and information shared during the meeting will be presented to possible funders for the construction of a Commercial Kitchen Incubator in American Samoa.

 

Surgi said those who want to request the purchase of special equipment like packaging machines are welcomed to voice their request and thereafter, “we can make a recommendation to have the equipment available for use in the commercial kitchen incubator.” She added however, that such recommendations are based on the demand and that is why it is crucial that everyone attend the meeting.

 

Survey sheets will be distributed during the meeting so a determination of whether or not there is a demand for the program to open locally will be based on the results of the survey.

 

Surgi said she and Mills have already met and spoken with officials from the local Department of Agriculture, who have expressed interest in the program, as it coincides with their efforts to promote healthy eating in the territory.

 

Surgi said the program will provide training and help both current and potential business owners as far as providing a venue where food can be prepared safely and offering new recipe items to try out.

 

Once established, Surgi explained, the commercial kitchen incubator program will charge users a ‘rent by the hour’ fee to use the facilities.

 

“So if you want to prepare food for a big wedding reception or birthday party, the supplies and equipment will be available for use, at a small fee,” she said.

 

This is the perfect opportunity for those looking to expand their current business or individuals who want to start a small food venture.

 

Those who want to open a small food business and don’t know where to start; and those who have an idea for a food product but don’t have a place to make it, are urged to attend Friday’s meeting.

 

Surgi said that even local residents who don’t really want to go all out on starting a business but only want to mass produce an item they can sell at the marketplace on Fridays are welcomed to attend.

 

She said the program offers many ideas and helpful information that can help boost the local economy.

 

“Some people have expressed their dream of packaging chips and jarring fruity-flavored jelly and that’s something we will definitely be looking into,” Surgi explained.

 

She added that the facility, once opened, would undergo routine inspection by the Department of Health and therefore, “it will provide a clean, and safe place to cook and prepare food.”

 

The incubator is generally larger than a home kitchen and is built to cook and prepare more food efficiently.

 

Surgi and Mills represent Blue Ridge Food Ventures, which has been in operation going on twelve years. Surgi was a director for the program for ten of those years, before retiring two years ago.

 

In a year, according to Surgi, Blue Ridge Food Ventures serves an estimated 90 companies, most of whom use the facilities and then grow big enough to branch out and venture on their own.

 

She said most of their users are people and companies who bottle hot sauces, jam, and other products like ice cream.

 

More information on the commercial kitchen incubator can be obtained by logging on to <blueridgefoodventures.org> or by calling Jilla Piroozamandi of the DBAS at 256-8650.