Diversify your activities by processing your fruits and vegetables or those of a local producer.
Do you want to sell and/or process your vegetables at your farm or promote local market garden or fruit producers? What are your obligations in terms of food safety?
Here is the programme:
How do you declare your activity to the AFSCA? How much will this cost you?
What food safety obligations must you take into account?
How will inspections take place?
How does patulin get into fruit juices and how does Clostridium botulinum get into vegetable preserves?