Oregon food processors cook up cluster strategy – Several initiatives would promote $28B sector – Demand for Idaho organic products increases

First of all, that’s a lot of money for any kind of study. Second, it’s not clear to me that studies are the way to start.

Pacific Northwest food industry leaders think a tide of plant closures can be thwarted by building support for a food industry cluster.

Since 2000, nearly 20 food processing plants in Oregon have been shuttered, according to the Northwest Food Processors Association. As a result, 450-member NWFPA wants to build a cluster mind-set in the industry and create supporting infrastructure.

Northwest Food Processors Association Executive Director David Zepponi said for more than a year, he’s spent the equivalent of nearly two days a week working on a variety of cluster-related initiatives identified by the association and its members. The food industry in Oregon is valued at an estimated $28 billion, according to U.S. Census data.

By Shelly Strom
The Business Journal of Portland

Full Story: http://msnbc.msn.com/id/6967010/

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"Clusters are networks, and to form networks you first need to identify nodes and then you need to build links. Often, people don’t know all the potential nodes. So, for example, in Northeast Ohio, we are spending a lot of time identifying the potential participants in different networks, like clean energy. To identify the nodes, we create events in which people can self-select to become part of a network.

We are then using social network software to understand the linkages. To surface the network and build the linkages, we move toward action steps quickly. Building trust and connections, takes action, not words.
posted by Ed Morrison"

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Demand for Idaho organic products increases

By Lorraine Cavener
Times-News correspondent

PAUL — A Wisconsin cheese company is seeking 5,000 pounds a week of Idaho potatoes for a new organic line of chips.

Specialty Cheese Company Inc. is poised to produce the new line, said Bob Green, director of sales and marketing. The new line of baked chips would use no fat.

"Organic commands a premium price and gives us a better position in the market," Green said. And "we have found that Idaho potatoes work best."

Specialty has two ovens ready to go.

"We could go from zero to 60 in a week or two," he said in a story in today’s edition of Ag Weekly.

The company is getting ready to attend spring food shows and will be finding customers for the new product at the shows, Green said.

Specialty is one example of the growing demand for organic food.

Full Story: http://www.magicvalley.com/news/business/index.asp?StoryID=7514