Agenda - 02-12-2008-2 - Laserfiche WebLink

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S ecial /Gourmet Food Producer 3 (7%) Church/School /Civic Grou 1 (2% Caterer 3 (7%) Restaurateur 1 (2%) Other 3 (7%) Farmer, Ve etable and Fruit 10 (31%) Farmer, Livestock & Poultry 10 (31 %) Farmer, Value Added Meats 2 (6%) Farmer, Value Added Non-Meat 0 S ecialty/Gourmet Food Producer 4 (12%) Church/School /Civic Grou 1 (2%) Caterer 1 (2%) Restaurateur 1 (2%) Other Farmer, Vegetable and Fruit 3 34 (9%) (30% Farmer, Livestock & Poultry 24 (21 %) Farmer, Value Added Meats 7 (6%) Farmer, Value Added Non-Meat 7 (6%) S ecialty/Gourmet Food Producer 11 .(10%) Church/School /Civic Grou 2 (2%) Caterer 10 (9%) Restaurateur 10 (9%) Other 9 (8%) Well over fifty percent of all business types selected involved farming of some type, with the most common selection being "farmer, vegetable and fruit." Most respondents who selected farming as their business operation also selected more than one type of farming. Among tier one respondents, 44% of selections were for some type of farming, with 19% being restaurateurs, 16% being specialty/gourmet food producers, and 14% being caterers. Eleven of 24 tier one respondents chose some type of farming as their business type, followed by 15 of 20 tier two respondents and 13 of 18 tier three respondents. Tier one respondents were more heavily represented by restaurateurs, gourmet food producers and caterers then was found among all respondents. This was because many of these business types exhibited a greater degree of understanding of the use of a shared use food processing center than other business types, and exhibited a stronger interest in using the facility on a weekly or ongoing basis. Many farmers in tiers two and three said they would only use a facility occasionally or seasonally for a few hours each year. 20