Upcoming Events
Montana Mobile Poultry Unit Processing Training, June 9th

Better Process Control School (BPCS), July 12-13

Hazard Analysis Critical Control Points (HACCP), July 15-16
Recent Events

Raising Heritage Bred Poultry, April 24th
Staff
Jan Tusick
Karl Sutton

Sponsors

USDA Rural Development

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

What is a Cooperative?

A cooperative is an organization that is owned and democratically controlled by the people who use its products, supplies or services. Cooperatives are formed to meet the specific objectives of members, and are structured to adapt to members' changing needs. Working together as a group, members find they can accomplish more collectively than they could individually. Cooperatives follow seven internationally recognized guiding principles.

The benefits of belonging to a cooperative include:

History of Center

The Mission Mountain Cooperative Development Center was established in 1999 through the USDA Rural Cooperative Development Program. The center is a response to a community based food system assessment- the Montana Food System Initiatives. The assessment involved a diverse group of community members and organizations that looked at their present local food system and identified community based actions that could increase local food production, add value to local agriculture and create new resources for local food consumption.

Purpose of the Center

The Mission Mountain Cooperative Development Center brings resources and education to existing and developing cooperatives within the western region of Montana. Our center assists groups in:

Mission Mountain Cooperative Development Center has worked closely with local producers, food processors, and food consumers in utilizing the cooperative business model as a tool in local food system development. For example, the Center assisted in the development of a marketing and distribution cooperative, Western Montana Growers Cooperative, at the production end of the value chain, partnered with the Alternative Energy Resource Organization (AERO), Farms for Families, and the Montana Poultry Growers Cooperative in the development of Montana's first Mobile Poultry Processing Unit, and assisted in the development of a member-operated grocery, Missoula Community Food Co-op, at the consumption end of the value chain.

 

Present clients and projects

 

Resources

University of Wisconsin Center for Cooperatives is a one-stop source for cooperative development. Whether you are starting a cooperative or actively engaged in a cooperative this site has resources available for you. Established in 1962, the University of Wisconsin Center for Cooperatives pursues a research, educational, and outreach agenda that examines cooperative issues across multiple business and social sectors. The agenda encompasses all aspects of the cooperative business model, including development, finance, structure, and governance.

Northwest Cooperative Development Center is a nonprofit organization devoted to assisting new and existing cooperative businesses, from daycare centers to credit unions. The Center's mission is to foster community economic development, primarily through the cooperative business model.
Sponsors (left side bar)

Montana Poultry Growers Cooperative The Montana Poultry Growers Cooperative was legally incorporated in the state of Montana in April of 2006. The cooperative was organized to provide poultry producers a way to collaborate in meeting their processing and marketing needs. There are now two types of equipment, a mobile processing unit and basic processing equipment, that coop members can use to process poultry.

Western Montana Growers Cooperative: a local grower marketing and distribution cooperative that provides western Montana markets with local farm production.


Flathead Lake Cherry Growers: In 1935 a cherry grower's cooperative, now called the Flathead Lake Cherry Growers, Inc, was organized. In 1984-85 the packing plant moved to the southern tip of Flathead Lake at Finley Point where today's cherries arrive in large bins from the orchards, are hydro-cooled and sent overnight to a large packing company in Washington State. Today, there are over 100 growers in this grower's group dedicated to producing the best tasting cherries available in the U.S.

 

Missoula Community Food Coop: a local consumer food coop located in North Missoula focusing on bringing local food to low income people of Missoula.

 

Kildeer Artist Coop: The Killdeer Artisans Guild, Inc. is a Montana non-profit cooperative
association of artists who are committed to our growth and development as artists, and seek to create a strong center for the arts.

 

CoupMarks Artist Coop: COUP MARKS is an inter-tribal cooperative comprised of Native American and other artists and craftsmen living on the Flathead Indian Reservation in Montana. The name COUP MARKS, symbolizes the individual artist's mark on their work in the same sense as the Plains Indian’s historic practice of counting coup (making their mark). MMCDC assisted the coop in their development, incorporation and marketing of their art.


Value chains are strings of companies or collaborators who work together to satisfy market demands for specific products or services.

Mobile Processing Unit

In 2008, Farms for Families, in partnership with the Montana Poultry Growers Cooperative, the Alternative Energy Resources Organization (AERO), and the Mission Mountain Cooperative Development Center, designed and built a mobile processing unit (MPU) to be used by farmers to process poultry for sale directly to consumers as well as to retail and wholesale marketplaces.

Growers who want to process a large number of birds, will find that the new Mobile Processing Unit will increase the efficiency of processing and fit within certain state requirements for selling the birds directly to consumers as well as to retail and wholesale markets. Every MPU user will have to undergo training to use the unit.

The mobile poultry processing unit consists of a truck and trailer. Depending on the user’s experience processing birds, it has the capacity to process 50-300 birds per day. VIew Details

Contact Jan Tusick, jtusick@ronan.net, for more information.

Voluntary and Open Membership: Non-discriminatory membership open to all who are able to benefit from and assume the responsibilities of membership.

Democratic Member Control: Members democratically own and govern the cooperative. Member Economic Participation: Members contribute equitably to, and democratically control, the capital of their cooperative.

Autonomy and Independence: Cooperatives are autonomous, self-help organizations, which are controlled by their members.

Education, Training and Information: Cooperatives provide education and training for their members, directors and staff so that they may effectively run the cooperative. They inform the public about the nature and benefits of cooperatives.

Cooperation Among Cooperatives: Cooperatives serve their members most effectively by working together.

Concern for Community: Cooperatives work for the sustainable development of their communities through policies approved by their members.

Raising Heritage Bred Poultry: For sustainable farming, marketing, exhibition & preservation

Location: University of Montana, Missoula, Mt.

Date: April 24th, 8:30am - 2:30pm

Eighteen people joined Jim Adkins from the International Center for Poultry for a seminar on developing a sustainable poultry system in Montana. The attendees learned what heritage poultry breeds are on the verge of extinction. Attendees also learned how to sustainably reproduce and raise heritage poultry for eggs and meat purposes. The newly licensed Mobile Poultry Processing Unit was on hand for people to tour. The MPU is available to Montana Poultry Grower’s Cooperative members who are interested in selling poultry meat to stores and restaurants. At the conclusion of the seminar the Poultry Cooperative met to share ideas about the next steps in the development of a poultry industry in Montana. Ideas included a heritage breed project that would include cooperatively raising heritage birds for the market place and developing a marketing and educational campaign to inform consumers about the need for a sustainable poultry industry in Montana.

More Information: Contact Karl Sutton, 406-676-5901 ksutton@ronan.net or visit the newly launched Montana Poultry Growers Cooperative website: www.chicken.coop.

Montana Mobile Poultry Unit Processing Training

Location:Lake County Community Development Center 407 Main St SW, Ronan, Montana 59864

Date: June 9, 8:00 am – 12:00 pm

Are you a small scale farmer wishing to diversify your operation? Are you interested in raising and processing chickens for local markets? Do you have questions about regulations and procedures in regards to processing of poultry? Then this FREE workshop is for you!
This workshop will present information and hands-on learning on the use of the Mobile Processing Unit This unit, now licensed in the state of Montana as a mobile slaughter facility, is designed for small scale farmers to process their poultry on farm and to sell to local markets. Topics covered will include food safety, regulatory requirements of processing poultry and correct processing procedures. Each participant will receive the Mobile Processing Unit Training Manual.
Refreshments will be provided

More Information: Contact Karl Sutton, cooperative development coordinator at Lake County Community Development, 406-676-5901 ksutton@ronan.net

Sponsored by:

sponsors

Better Process Control School (BPCS)

Location: Lake County Community Development Center Conference Room, 407 Main St SW Ronan, Montana 59864

Date: July 12-13, 8:00 am – 5:00 pm

Instructor: Dr. Richard Dougherty, WSU Extension Food Science Specialist

Fee: $100

About the instructor: Dr. Richard Dougherty is an Extension Food Science Specialist at Washington State University in the Department of Food Science and Human Nutrition. Dr. Dougherty joined Washington State University in 1990 after spending more than 15 years in the food processing and packaging industries. He conducts workshops and conferences on food safety, regulatory issues, low acid and acidified foods processing, HACCP, SQF, product development, and food business development. His experience has included management of quality assurance, product development, regulatory affairs, research, and technical services for food processing and related operations. He has worked with a wide range of canned, frozen, dehydrated, and freeze-dried products, including fruits and vegetables, juices, soups, snacks, meat & poultry, and seafood.

For More Information: Contact Karl Sutton, 406-676-5901 ksutton@ronan

Hazard Analysis Critical Control Points (HACCP)

Location: Lake County Community Development Center Conference Room, 407 Main St SW, Ronan, Montana 59864

Date: July 15-16, 8:00 am – 5:00 pm

Instructor: Dr. Richard Dougherty, WSU Extension Food Science Specialist

Fee: $100

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution, and consumption of finished product. HACCP is not a zero risk system, but is designed to minimize the risk of food safety
HACCP is being successfully applied to all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs such as Good Manufacturing Practices (GMP’s) are an essential foundation for the development and implementation of successful HACCP plans. There are five preliminary steps and seven principles of HACCP that are universally accepted by government agencies, trade associations, and the food industry around the world. This training offers practical Basic HACCP that satisfies each of the education requirements of mandatory HACCP regulations. Further, this Basic HACCP training is applicable to any food-related system.
About the instructor: Dr. Richard Dougherty is an Extension Food Science Specialist at Washington State University in the Department of Food Science and Human Nutrition. Dr. Dougherty joined Washington State University in 1990 after spending more than 15 years in the food processing and packaging industries. He conducts workshops and conferences on food safety, regulatory issues, low acid and acidified foods processing, HACCP, SQF, product development, and food business development. His experience has included management of quality assurance, product development, regulatory affairs, research, and technical services for food processing and related operations. He has worked with a wide range of canned, frozen, dehydrated, and freeze-dried products, including fruits and vegetables, juices, soups, snacks, meat & poultry, and seafood.

For More Information: Contact Karl Sutton, 406-676-5901 ksutton@ronan

Raising Heritage Bred Poultry: For sustainable farming, marketing, exhibition & preservation

Location: University of Montana, James Todd Building
Room 204
Missoula, Mt.

Date: April 24th, 8:30am - 2:30pm

Have you ever tasted a farm-fresh egg or a freshly harvested chicken? Would you like to learn what heritage breeds are on the verge of extinction and how you can be a part of their preservation? Learn how to sustainably reproduce and raise heritage poultry for eggs and meat purposes? Learn how to access the Montana Poultry Cooperative's mobile poultry processing unit in order to sell poultry products in stores and restaurants? Then this workshop is for you!
Join Jim Adkins from the International Center for Poultry for a seminar on developing a sustainable poultry system in Montana. At the conclusion of the workshop the Montana Poultry Growers Cooperative will hold a growers meeting from 3:00pm - 4:30pm for existing and potential producers.

For More Information: Contact Karl Sutton, 406-676-5901 ksutton@ronan

Concept to Consumer

Location: Ronan, MT

Date: March 20th, 9:00am - 3:00pm

Twelve food entrepreneurs attended the Concept to Consumer training held in Missoula at the Missoula Public Library on March 20, 2010. Jan Tusick of Mission Mountain’s Food and Ag Center and Chance Eaton instructor of Agri-Business Management at Dawson Community College provided beginning and emerging food entrepreneurs information and resources on food safety regulation and food industry information in relation to establishing a successful food business in Montana. In addition to the small business and market development information, Chance Eaton emphasized that business vision and purpose is a cornerstone to successful businesses, and that the unconscious mind weighs heavily on an individual’s decision making process. The course was developed with support from the Montana Bio Product Innovation Center Program and The Food Technology Center- University of Idaho.

 

For scheduling a farm to school tour of your own: Contact Karl Sutton406-676-0676 ksutton@ronan.net

Karl Sutton has a strong background in education, networking, community based participatory research and food system development. Karl earned a Bachelor's of Arts degree from the University of Montana and a Master's of Arts degree in Environmental Studies with an emphasis on food system development through Prescott College. He is a certified middle school and high school teacher. Karl is presently the food and agriculture and cooperative development project coordinator.

Karl was the principal investigator for a community food assessment (CFA) project in Fremont County, Wyoming, which was funded by a USDA CSREES project planning grant. The CFA utilized community based participatory research strategies to engage community members from different facets of the food system to identify food system problems and solutions. As the principal investigator he worked with diverse groups of people to bring them together to develop a clear understanding of how the food system works and to facilitate the creation of culturally and environmentally appropriate community solutions that address the entire food system.

In addition to his research and community organizing work, Karl served as a working member of the Community Food Security Coalition redesign of the Center for Whole Measures assessment and community organizing tool. The tool, Whole Measures for Community Food Systems Values Based Planning and Evaluation, is designed to engage organizations and communities in dialogue and story while evaluating their food system work.

Karl lives with his wife, Darci, and their new born daughter in Moiese. He and his wife partner with another couple on an 80 acre certified organic farm. They produce organically certified seed and direct market vegetables through a community supported agriculture (CSA) subscription and to area restaurants.

You can contact Karl by calling: 406-676-5901, or email ksutton@ronan.net

Jan Tusick has a strong background in agriculture, finance and capitalization, networking and marketing. She is presently the Program Manager of the Mission Mountain Market Cooperative Development Center and the Mission Mountain Food Enterprise Center. Jan has effectively facilitated cooperative groups and value added agricultural ventures in their business development and assisted with business and market planning, capitalization, and feasibility analysis.

Jan has been active in Montana's local and regional food system development for 20 years. Her dedication to food system development has cultivated strong partnerships with non-profit organizations, state agencies, MSU and Tribal extension, MSU-Bozeman, and the University of Montana--Missoula. She is a steering committee member of Grow Montana, a statewide policy coalition. She was recently appointed to the 2010 policy committee for National Farmers Union. She is an agricultural member of Alternative Energy Resource Organization (AERO), Montana Farmers Union and is also a member of Montana Economic Development Association.

Her agricultural background of 30 years gives her a solid foundation of understanding the Ag economy and the challenges it faces. Jan holds a Bachelors of Science degree in Agricultural Science, from California Polytechnic State University, San Luis Obispo, CA. She presently lives on an eighty acre sheep farm with her husband, Will, and their main production is natural lamb, which they direct market. As a committed agriculturist in Montana, Jan understands the challenges facing the small farmer today and is proactive in working hard to bring opportunities to Montana farmers and ranchers.

You can contact Jan by calling 406-676-5901, or by email: jt@ronan.net