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December 06, 2017 (293 days ago)
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RMICC
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During a lapse in funding, DHS/FEMA will acknowledge - but cannot process - requests from governors or tribal leaders for presidential declarations of a major disaster or emergency unless the request is determined necessary for the protection of life and property. (read more)
248 days ago · From Shadana Sultan
RMICC
Description
REMINDER: 
USDA Value Added Producer Grants Available
 
Deadline: January 31, 2018 
Farmers and entrepreneurs who take raw agricultural products, like vegetables or grains, and turn them into something "value-added", like salsa or bread, have an opportunity to become eligible for the USDA's Value Added Producer Grant (VAPG) program. This program helps agricultural producers enter into value-added activities related to the processing and/or marketing of new products. The goals of this program are to generate new products, create and expand marketing opportunities, and increase producer income. 

The term "value-added" includes any agricultural commodity or product whose value has been increased by:
  • Undergoing a change in physical state (e.g., turning fruit into jam);
  • Being produced, marketed, or segregated for its special character or identity (e.g., GMO-free, organic, grass-fed);
  • Being aggregated and marketed as a locally-produced food (e.g., as part of a Buy Local campaign, state-produced branding or labeling effort);
  • Transforming natural resources into energy on the farmstead (e.g., biodiesel); or
  • Linking farmers with local and regional supply networks in which they are equal partners (e.g., farm to school or other mid-tier value chains)
Grants may be used to fund one of the following activities:
  • Engage in economic planning to develop business and marketing plans and feasibility studies needed to establish viable marketing opportunities for value-added products; or
  • Acquire working capital to operate a value-added business venture or alliance.
For more information: contact your USDA State Office or the Office of Tribal Relations, (202) 205-2249.
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