Ontario Agri-Food Venture Centre - Joe Mullin, Operations Manager
The OAFVC is a not-for-profit, small-batch food-processing facility.
Designed with farmers in mind, the Ontario Agri-Food Venture Centre (OAFVC) supports fresh fruit and vegetable value-adding opportunities to increase farm revenue. The facility also helps "foodies" with recipe development while staff work with food-processing start-up companies and expansions, in Ontario, to progress Research and Development, test batches, and to facilitate small-batch co-packing.
A place where opportunities grow!A facility that will offer the community:Food processing of fruits and vegetables, frozen storage, refrigerated storage, dry storage,fully equipped quality/food research & development lab, fully equipped certified commercial kitchen, cryogenic flash freezing, dehydrating, packaging equipment, labeling equipment,large training/conference room, temporary office space for clients, expert advice on legislation pertaining to new food product launches, assistance with preparation of funding applications, business plan writing assistance. http://www.oafvc.ca
Our goals are simple:
By providing a facility where small/niche-batch processing and packaging of local fruits and vegetables is possible, the OAFVC aims to support and advance a sustainable regional local-food economy.
The facility is accompanied by the necessary infrastructure and support for value-added production, processing, and business services to existing and emerging businesses and organizations in our surrounding communities. By acting in partnership with supporting agencies, the OAFVC aims to enhance and educate individuals regarding food preparation and availability.
Mission: Create - Connect - Invent - Invest - Employ
Vision: Providing Ontario's food producers with the tools needed today, for agricultural and economic sustainability tomorrow.
Adapt to non-conventional client needs
Promote agricultural and economic sustainability
Food and technology innovation
Committed to connecting food producers to buyers
Public health and nutrition
Increasing freshness, seasonality, and authenticity of foods
Ethical production practices