The Institute for Rural Vitality recently hosted a special Value-Added Food Product Program (VAFPP) gathering, which marked both an ending and a beginning: a graduation celebration for the 2025 cohort of food businesses and a warm welcome to the 2026 cohort as they begin their journey.
The VAFPP is a signature program for the Institute, supporting food entrepreneurs through hands-on food science expertise and business advisory services, helping them move from concept to market-ready products. With the products developed by the newest graduates, participants across all IRV programs have now created more than 142 value-added food products since the Institute was founded in 2017.
The 2025 cohort represented 16 businesses that successfully completed the program and reached key milestones in their value-added food business development:
AJ’s Smokin BBQ; B Blossom Catering; Bison Island Ranch; Elderberry Herb Farm, LLC; Flowering Sun Ecology Center; Grammie’s Lil Marke; Ghost Light Farm; Love Shine Tea; Mia’s Cocina; New Moon Farmstead, LLC; Red Fox Hill Orchards; Scrumpy Ewe Cider LLC; Sky Ridge Farm and Kitchen; Two Rock Ranch; Van-Dale Farms; and Windswept Farm & Apothecary.
“What makes this program special is that we can meet producers where they are, whether they’re just getting started with a great idea or a small business ready to scale up for retail shelves,” said Deb Pernat, Program Director, Institute for Rural Vitality. “Our food scientists and business advisors work side by side with these entrepreneurs to help them develop safe, market-ready products and the business skills they need to be successful. Each value-added food product the IRV has helped create represents a new revenue stream for a family or small business, and a step toward a stronger local food economy. With 16 businesses graduating this year and 30 more just getting started, the demand and impact for this kind of hands-on support is only growing.”
The graduation event featured a keynote address from Pamela Wik-Grimm of Trollbok Farm, a former VAFPP graduate. Wik-Grimm shared her business and product growth journey, offering candid insight into the challenges and opportunities of building a value-added food business.
The event concluded with a special opportunity for graduates in attendance to stage their newly developed products for professional photography provided by College’s Marketing Department, an important step in preparing for branding, marketing, and sales.
Welcoming the 2026 Cohort
Following the celebration of graduates, the IRV welcomed 30 new businesses into the 2026 VAFPP cohort:
1841 Circle M Ranch; A&N LLC; Adirondack Operations; Biscuitwood Farm; Empress Ventures; Empire Natural Foods; Freshafrik; Gardening Under Influence; Generations Forward Learning Farm; Good Granary USA; Good Tree Farm; Happy Turtle; Heritage Ag Ventures; Hicks Orchard; Hooks Bees Needles; Joyful Gourmet; Kato En Farm; Kiki’s Laser Spa; Kutik’s Honey Farm; Lui na Greine Feirme; Mahia Sourdough; Mallory Brook Farm Inc.; Monica’s Hot Sauce and Spices; Morning Pine Acres; Positfoto; Red Fox Orchard; Sano Nuts and Dry Fruit LLC; Swurl; The Panaz Homestead; and Tylutki Family Farms.
The Value-Added Food Product Program continues to be a cornerstone of IRV’s mission to support rural entrepreneurs, strengthen local food systems, and create economic opportunities. Learn more at www.cobleskill.edu/insitute.
