Selling to Chefs And Retail Places

Wi-sunflower · January 11, 2009

You are really lucky and rare then not to be regulated.

I know where I am, Wisconsin, anything that is cut for any reason is considered "processing" and has to be done in a licensed kitchen and you need a processing license.

Real big hassle here. It's gotten so bad that in some places where there are farmers markets, you can't even cut a melon or tomato to give a "sample". Not ALL my markets take that hard a stance, but unfortunately my biggest market does.

So anyone else considering this as an opportunity, be sure to check out your local AND state rules about processing FIRST.

January 11, 2009	#11
Wi-sunflower Tomatovillian™ Join Date: Nov 2008 Location: Wisconsin Posts: 2,591	You are really lucky and rare then not to be regulated. I know where I am, Wisconsin, anything that is cut for any reason is considered "processing" and has to be done in a licensed kitchen and you need a processing license. Real big hassle here. It's gotten so bad that in some places where there are farmers markets, you can't even cut a melon or tomato to give a "sample". Not ALL my markets take that hard a stance, but unfortunately my biggest market does. So anyone else considering this as an opportunity, be sure to check out your local AND state rules about processing FIRST.