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Recipe to Market

Got an idea for a delicious food product? Already have a product, but need business and marketing advice? Check out this series!

Recipe to Market

Learn from experts

Get informed about the ODA regulations, recipe selection, labeling guidelines, pH testing, record keeping, marketing tips, and pricing.

Who should attend?

Anyone who has a recipe that they are interested in expanding to a market level. New and experienced small farmer-food entrepreneurs interested in producing farm-direct, value-added products for sale.

Download flyer (pdf)

Sign up for the Recipe to Market workshop series

Recipe to Market normally costs $400 per person, but thanks to a grant from Business Oregon, this workshop series is just $50.

Farm Direct

FEB. 9, 2019: Kelly Streit, of OSU Extension Service in Clackamas County, will lead a Farm Direct “Field to Market” workshop for small farmers wanting to create products for onsite sales.

  • 10am to 2pm
  • 4506 Third Street, Tillamook
  • Class is free.
  • Lunch will be served.

Food Innovation Center

FEB. 20 or FEB. 21, 2019: Sarah Masoni of Portland’s Food Innovation Center will teach a workshop on Food Safety and Preparation in Tillamook.

  • 8:30am to 5:00pm
  • 4-H building at Tillamook Fairgrounds
  • One class repeated twice: Choose February 20 or 21.
  • Included in Recipe to Market fee.
  • Lunch will be served.

Business & Marketing

FEB. 22, 2019: Learn about business planning, finance and marketing in a workshop taught by the Small Business Development Center and Visit Tillamook Coast.

  • 9am to 3pm
  • 4506 Third Street, Tillamook
  • Included in Recipe to Market fee.
  • Lunch will be served.







What you will learn

Farm Direct workshop

Small farmers will learn the essentials, including recipe selection, production costs, pricing, labeling requirements and implementation of the Farm-Direct Law.

Recipe to Market workshops

Food Innovation Center class:

  • Market niches – industrial, food service, retail, consumer-direct
  • Processing options and proper kitchen techniques
  • Regulations and laws
  • Food vocabulary
  • Food safety and shelf life
  • Packaging and labeling
  • Pricing
  • Preparing to sell to buyers

Business development:

  • Developing a business plan
  • Registering your business
  • Break-even analysis
  • Managing cash flow
  • Managing your business
  • Finding financing that’s right for you
  • Distributing your product


  • Panel discussion with current food product businesses

Marketing and branding:

  • Why everything you do is marketing
  • The 5 “Cs” vs. the 4 “Ps”
  • Identifying your target market
  • What your “brand” says about your product and your company
  • Telling your story
  • Developing a marketing plan
  • Developing your website and social media campaign
  • What devalues your brand