Center for Regional Food Systems

Producing a Value-Added Product on the Farm is a series of information sheets featuring various farm products that help producers decide if adding a product is right for their farm. Whether you are starting or expanding, value-added production can help add additional revenue to a farm business.

The information shared in the series of information sheets breaks down selling options, food safety, equipment, licensing, regulation, and labeling needed, along with varying costs for production for specific types and quantities sold.

Producing Shell Eggs: Less than 3,000 laying hens	Producing Shell Eggs: Greater than 3,000 laying hens	Producing Liquid Honey: Less than $15,000 in sales
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	Value-Added Products from the Farm: Selling Farm Fresh Meat In Michigan
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Related Resources

Licensing and Regulation

• MDARD - Food Establishment Licensing Details, FAQ, and Step-by-Step Guide
• MDARD - Regarding getting a license for food and dairy, organic and other areas
• Michigan State University Extension - Starting and Keeping Bees in Michigan: Rules and Regulations 
• Michigan State University Extension - Rules and Regulations for Selling Honey in Michigan  

Food Safety

• MDARD - Generally Accepted Agriculture and Management Practices (GAAMPs) 
• United States Department of Agriculture – Food Safety and Inspection Service, Shell Eggs from Farm to Table 

Marketing and Labeling

• MDARD - Growing Michigan’s Future: A Guide to Marketing Your Michigan Food and Agriculture Products
• MDARD - Food Labeling Guide
• National Sustainable Agriculture Coalition - Am I Affected by the Food Safety Modernization Act (FSMA)?
• University of Maryland Extension - Direct Marketing and Value Added Products
• National Center for Appropriate Technology - Beyond Fresh: A Food Processing Guide for Texas Farmers

Funding

• USDA Value Added Producer Grants: Funding from the USDA to establish, retain, attract or develop value-added agricultural processing.
• MDARD Value Added and Regional Food Systems Grants: Grants to establish, retain, attract or develop value-added agricultural processing in Michigan or for programs that develop or expand regional food systems or increase access to healthy foods.
• MSU Center for Regional Food Systems - Funding Sources for Food Related Businesses: A directory of funding sources available to food and farm businesses in Michigan and across the globe.
• MSU Center for Regional Food Systems - Beginning Farmers: 10 Steps to Loan Readiness
• Meat and Poultry Inspection Readiness Grant Program (MPIRG): Funding from the USDA to assist currently operational meat and poultry slaughter and processing facilities in obtaining a Federal Grant of Inspection.  
• Meat & Poultry Processing Expansion Program (MPPEP): Grants provided by USDA to help eligible processors expand their processing capacity, which create new, better and more processing options for meat and poultry producers. 
• Local Meat Capacity Grant (LocalMCap): Grant funding through USDA to provide more and better processing options for local livestock producers by modernizing, increasing, diversifying, and decentralizing meat and poultry processing capacity.  

Cottage Foods

• MDARD - Michigan Cottage Foods Information and Michigan Maple Syrup and Honey Licensing Exemptions 
• MSU Extension - Cottage Foods Law 
• MDARD - Cottage Foods 

Product Specific Resources:

Shell Eggs

• MSU Center for Regional Food Systems - Developing Large-Scale Sustainable Local Egg Markets
• MDARD - Becoming a Michigan Licensed Shell Egg Operator
• USDA - Guide for Organic Processors

Honey

• Michigan State University – Don’t Panic, It’s Organic, or Is it? 
• Michigan Beekepers Association 
• University of Vermont Extension – Hygienic Design of Small Scale Produce Farms 

Meat & Poultry Processing 

• Using Custom Exempt Slaughter & Processing Facilities FAQs 
• Custom & Retail Exemptions from Federal Inspection 
• Guide to Determining if Exempt from Federal Inspection 
• Selling Individual Meat Cuts Direct to Consumer in MI 
• MSUE Poultry Processing Exemption Navigation  
• MFB Slaughter/Processing Groundwater Discharge Factsheet 
• AG Marketing Service Meat & Poultry Processing Technical Assistance 
• Niche Meat Processor Assistance Network 

Slaughter/Processing Licensing & Regulation 

• MI Department of Environment, Great Lakes & Energy 
• Groundwater Discharge 
• USDA Food Safety Inspection Service 
• Slaughter Inspection 101 
• Federal Meat Inspection Guidelines & Directives 
• Federal Meat Inspection Act 
• Meat Inspection 
• Poultry Inspection 
• Custom Exempt Review Process 
• MDARD 
• MI Food Law 
• MI Modified Food Code 
• Variance for Specialized Meat Processing 
• Meat Variance Contacts 

Acknowledgements

This project was created in partnership by MSU Center for Regional Food Systems (CRFS), MSU Product Center, MSU Extension, and Michigan Department of Agriculture and Rural Development (MDARD).

We are grateful to the USDA RFSP and WKKF Michigan grants for providing funding to produce these resources. The authors are also grateful to colleagues at the USDA, MDARD and MSUE for reviewing and guiding included content and providing copy edits. Most importantly, a special thanks to Melissa Hill for the spectacular design work that helps this publication guide the reader through complicated but vital information. 

The author and CRFS are grateful to the following partners for their contribution for making this project possible.

• Charli Holloway, Charli Renae Design, design and layout 
• Lindsay Mensch, CRFS Outreach and Communications Specialist, copyediting 
• Andrea Weiss, CRFS, Communications Director, copyediting 
• Lori Yelton, MDARD, consulting and review 
• Mollie Woods, MSU Product Center, partnership and review 
• Wendy Weiland, MSU Product Center, partnership and review 
• Yma Johnson, Lion Mountain Scriveners, consulting services 
• Bob Culler, Consultant, contributor
• William Hull, MDARD, partnership and review 
• Aimee Swenson, State Communications & Outreach Specialist, USDA FSA, partnership and review 
• Jeannine Schweihofer PhD, Agriculture & Agribusiness Institute Associate Director,  MSU Extension, review  
• Rebecca Thistlethwaithe, Director, Niche Meat Processor Assistance Network, partnership and review
• Emma Beauchamp, Communications Strategist, MSU CRFS, communications guidance 
• Melissa Hill, Communications Manager, MSU CRFS, design 

Suggested Citation

Rahrig, J., Culler, B., Halfman, K. (2022) Producing a value-added product on the farm: Shell eggs. Michigan State University Center for Regional Food Systems. https://www.canr.msu.edu/resources/producing-a-value-added-product-on-the-farm

Rahrig, J., Heck, A., Hull, W., Longanbach, L., Milbrath, M., Rudat, C. (2023) Producing a value-added product on the farm: Honey. Michigan State University Center for Regional Food Systems. https://www.canr.msu.edu/resources/producing-a-value-added-product-on-the-farm

Stokes, S., Rahrig, J., Culler, B.  (2024) Value-Added Products from the Farm: Selling Farm Fresh Meat in Michigan. Michigan State University Center for Regional Food Systems. https://www.canr.msu.edu/resources/value-added-products-from-the-farm-selling-farm-fresh-meat-in-michigan.