Agenda - 12-11-2007-3d - Laserfiche WebLink

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