THE FEASIBILITY OF A SPECIALTY FOOD INCUBATOR

RURAL COMMUNITIES OFFER COMPARATIVELY FEW OPPORTUNITIES FOR THE EMERGENCE AND/OR GROWTH OF BUSINESS. THE LOCAL MARKET OFTEN IS TOO SMALL, AND LARGER MARKETS ARE TOO DISTANT. HOWEVER, THESE COMMUNITIES FREQUENTLY MAINTAIN TRADITIONAL CRAFTS AND ETHIC FOODS THAT ARE APPEALING TO URBAN MARKETS. THIS STUDY WILL EXAMINE THE FEASILIBITY OF LINKING RURAL AND URBAN FOOD MARKETS THROUGH THE DEVELOPMENT OF A RURAL, FOOD INCUBATOR KITCHEN FOR LOCAL ENTREPRENEURS. INCUBATOR WOULD HELP ENTREPRENEURS ENHANCE PRODUCT SHELF-LIFE, IMPROVE QUALITY CONTROL, ADDRESS COMPLEX REGULATION, AND REDUCE PRODUCTION START-UP COSTS. THE FEASIBILITY STUDY WILL EXAMINE THE COMPONENTS NECESSARY TO EVALUATE THE APPLICABILITY OF THE INCUBATOR MODEL TO SPECIALTY FOOD PROCESSING IN AREAS WHERE SUCH MANUFACTURING DOES NOT CURRENTLY EXIST.