EDMONTON – At a recent workshop sponsored by Alberta Agriculture, 12 of the 18 participants selected under the Taste for Success Program were in the city to receive help from business development specialists in creating labels and marketing their products. For information on other products see page 10.
The 21 shareholders of Prairie Wide Ostrich Products Ltd. can’t keep up with the demand for their ostrich jerky.
“It really moves,” said Ken Dorland of St. Michael.
But the group of producers that originally formed to try and sell some of their ostrich is looking for a less time consuming way to make use of their birds.
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“We started our own company to learn about marketing. We’re farmers, not marketers,” said Judy Pedersen of Tofield.
While they know ostrich jerky sells well, they were continually on the lookout for other ways to move their ostrich. That’s why they developed ostrich meat that is cured, smoked and peppered, which they hope to sell in delis, catering companies and food stores.
A need for a job with flexible hours encouraged Judy Lee to take the plunge into making cakes full time.
Eventually she wants to sell cakes directly to restaurants from a kitchen in her basement.
“I want to target those who don’t have time to bake,” she said.
One of her favorite cakes, Creamy Carrot Pecan Cake, launched her career. She got such rave reviews from friends that it was the encouragement she needed to bake cakes full time.
It has taken a while, but Bernard Bouma thinks he may have the perfect mix of honey and meat in his Honey Pepperoni Sticks.
So far the meat sticks have been a hit around Provost, where Bouma first launched the product. Eventually he hopes they’ll be in gas stations everywhere.
Bouma began experimenting with the pepperoni sticks as a way to get rid of some of the excess meat from family-owned Provost Packers.
Bouma wants to make sure his packaging, recipe and marketing is in place before he launches into larger markets.
Anita Schreyer’s herb vinegar has passed under thousands of noses since she began creating it eight months ago.
Schreyer has worked with the chefs at Grande Prairie Inn to redesign their menu to include food with fresh herbs and herb vinegar.
The herb vinegar began as a less expensive way to provide herbs during the winter months when plants grow more slowly.
By using white vinegar instead of balsamic vinegar, the taste of the herb comes through in the vinegar.
Down to Earth Greenhouse vinegar is used to enhance flavor in cooking, drinks and dessert.
Schreyer has also created a bath from dried herbs. In the lid of the jar is a candle for romantic herb baths.
