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the project should move cautiously towards limited value added meat processing only <br />after opening the facility for FDA and county health inspected processes. This will allow <br />the facility to establish management policies and begin to interact with regulatory <br />officials before "jumping in" to the much more stringent meat regulatory environment. <br />A building located at 500 Valley Forge Road in Hillsborough is recommended as the site <br />for project development. This 10,400 sq.ft. metal structure meets all criteria for project <br />development, including ample utilities, a loading dock, offices, and adherence to modern <br />building codes. Most importantly, it is owned by the county and the potential for low cost <br />acquisition is areal possibility. No other public or nonprofit-owned building in the four- <br />county area was identified that could host this project. <br />A proposed facility floor plan is presented in this report with a facility renovation~cost <br />estimate of $401,940. <br />With confirmed community demand and the identification of a viable location, the <br />researcher recommends that stakeholders move forward with project development <br />immediately. A project developer is recommended to lead efforts until the facility opens <br />for entrepreneurial development. This individual will be responsible for overseeing every <br />part of the development phase, including fundraising, facility renovation, equipment <br />acquisition, and developing targeted programs for clients. <br />A strong candidate for this position is Mr. Gerry Cohn, Southeast Regional Director for <br />the American Farmland Trust (AFT). Development of this project by AFT will ensure <br />that farm-based producers are served in their efforts to produce locally grown value- <br />added products, and will allow AFT to pursue an innovative grass-roots strategy to <br />increase the economic viability of small farms in the four-county region. As a nonprofit <br />organization, in certain cases AFT can serve as a fiscal agent during the fundraising and <br />construction period. A reasonable rate for project management compensation is in the <br />range of 10% ofpre-opening development costs. <br />After opening for business, the project will require the services of a highly qualified <br />executive director. This individual should be hired before the doors open and have <br />significant experience in food processing as well as strong interpersonal skills. The <br />project will rely heavily on support from existing service providers, including cooperative <br />extension, small business centers, and the ACC culinary program. Estimated base annual <br />operating cost for this facility, including salaries, utilities and maintenance, is $121,905. <br />Annual equipment acquisition is recommended at $50,000 per year. <br />A nonprofit agency is recommended to own the project and oversee staff and program <br />development after opening. The board of this organization should include representation <br />from all key stakeholders, including appointees from participating county commissions <br />and producer representatives. The board should support funding development and general <br />project oversight, with daily management authority allocated to the executive director. <br />5 <br />