Wvsu Cold Chain Initiative

This project will develop additional small clusters of participants in a minimum of three different Conservation Districts: Western (Mason, Putnam and Jackson counties), Guyan (Boone, Cabell, Lincoln, Logan, Mingo and Wayne counties) and Greenbrier Valley (Monroe, Pocahontas and Greenbrier). Each clusters will be comprised of three or more farms with a target of 28 participants. Participation in the program will decrease perishability thus increasing profit by improving product quality and quantity and broadening market possibilities. Most small farms within the state do not utilize appropriate post-harvest handling practices such as pre-cooling or cold storage systems and even fewer are GHP/GAP trained. Trainings topics will include the removal of field heat, benefits of cold storage, proper storage temperatures and produce transport procedures, flash freezing, and the construction of cold storage units for the participants' farms. Cold storage practices retards the microbe
growth, thus preserving the food longer for safe consumption (Kader, 2011). The cold storage mobile units provided by the ongoing project will be utilized by the small farm clusters to hold their products as well as transport it to local markets. The program objectives are as follows: (1) to deliver precooling and cold storage workshops and trainings to small farmers in the region; (2) to increase access to cold storage for small farmers through participation in the cold storage program; and (3) to provide technical assistance to increase farmers' capacity to reach new and niche markets. This project has the potential to increase the amount of agricultural products being sold in the local foods marketplace, thereby increasing the agricultural receipts for West Virginia growers.