Enterprises

Other Resources is part of the Maryland Retail Products Producer Program. This section will provide information on other resources that will help your product to become ready for retail.

Getting Things Right is part of the Maryland Retail Products Producer Program. This section will provide information on supply, storage, purchasing, establishing prices, ordering and delivery schedules, invoicing and payment terms, and product promotions.

Regulations and Insurance Requirements is part of the Maryland Retail Products Producer Program. This section will provide information about food processing regulations, food safety, and regulatory requirements, pest control, food venture insurance coverage.

Sales and Marketing Tools is part of the Maryland Retail Products Producer Program. This section will provide resources on marketing channels and tools to sell your retail products.

Product Development and Production is part of the Maryland Retail Products Producer Program. This section provides information on product development and production practices.

County Offices provide local zoning, health, and business development resources and restrictions. On this page, you will find links to a variety of county-based agencies, offices, and organizations. Use these pages to 1.) Have access to current resources, 2). Determine which county agencies regulate your type of enterprise. 3). Develop a contact list of local business development contacts.

Specialty vegetables, of course, don’t have to be weird, odd-shaped, or off-colored cousins of their traditional counterparts. More often than not, they are not weird at all, but are simply vegetables that are not available or grown on a large scale for traditional market outlets. They may be vegetables that are grown quite commonly in other parts of the world, but are not yet known as a traditional staple crop here (ethnic specialty vegetables). They may simply be miniature versions of full-sized fruit (baby or miniature vegetables) that are available at a time when they are traditionally not in season (early or late season extension) or are an unusual or different variety (heirloom, local cultural favorites, etc.).

Organic produce has become very popular in the last 10 years. U.S. organic fovod sales have grown between 17 and 21 percent each year since 1997. This is compared to conventionally grown food sales that have grown only 2 to 4 percent a year for the same time period. Organic food sales now represent approximately 2 percent of U.S. food sales (Greene and Dimitri).

Mushrooms, such as shiitake, oyster, and morel, are perhaps the most well known edible non-timber forest product. Long-valued for their culinary and medicinal properties, specialty mushrooms have been enjoyed locally and are widely used.

If you’re looking for something that is predictable and never varies from day to day, do not get involved with horses! When horses are involved, you will never have a “normal” day again.