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Only 7 of the 62 valid surveys were from individuals or organizations that were purely in <br />the planning stage of their business, with 55 respondents currently engaged in some form <br />of food or agricultural production. Many identified farm-based producers indicated <br />planning for expanded business activities including gourmet food production, catering, <br />and value added meat and non-meat processing. <br />Question 2: What food item(s) are you now or would you be interested in <br />re arin ? <br />ee~ <br />Bake Items 23 9 14 <br />Catered Meals 11 9 2 <br />Sauces/Salsa/Condiments 30 11 19 <br />Jams/Jellies 16 4 12 <br />Pasta 5 2 3 <br />Dry Mixes 9 3 6 <br />Herbal su lements 7 2 5 <br />Value-added fruits/ve etables 15 3 12 <br />Chuine 4 1 3 <br />D' 7 4 3 <br />Beef 12 5 7 <br />Poul 16 6 10 <br />Pork 13 6 7 <br />Seafood 5 3 2 <br />Other- not s ecified 1 1 <br />Other- esto 1 1 <br />Other- chocolates 1 1 <br />Other- cre a flllin s 1 1 <br />Other- herbal teas 1 1 <br />Other- hone 1 1 <br />Other-lamb 1 1 <br />Other- wild, ame 1 1 <br />Other- sous 1 i <br />Other- recooked meals 1 1 <br />Other- oat 1 1 <br />Other- ravens 1 1 <br />Other -flour 1 1 <br />Respondents identified 74 types of food products that they are, currently producing, and <br />112 foods that they are interested in preparing. <br />Most food preparation types listed are under the regulatory jurisdiction of the FDA and <br />the NCDA&CS Food & Drug Safety Division. However, 16 farmers indicated a desire <br />for value-added meat processing. This type of activity is regulated by the US Department <br />of Agriculture and the NCDA&CS Meat & Poultry Inspection Division. Eleven <br />respondents indicated a desire to prepare catered meals, which is under the jurisdiction of <br />county-level environmental health departments. Regulatory issues are discussed in <br />Section Eight: Recommendations for Facility Management. <br />21 <br />