The Center presents many options for value-added production of fruits and vegetables. Producing successful value-added foods requires more than just processing equipment. It also takes technical expertise to help develop the foods and determine the most cost effective techniques. The VFVC staff is nationally recognized for its expertise in this area.

Harvest time is always hectic. Our quick freezing capability allows growers to preserve the crops at their peak of quality, store them and then convert them into finished products after the growing season. Our staff is active in initiatives to assist Vermont growers develop value-added foods to access school and institutional markets.