| Las Vegas, in the state of Nevada, is a very | | | | formulation. |
| business-friendly city. It has a high tourism | | | | 4. Consumer sampling stage. It is very important |
| potential, a growing population, and is one of the | | | | to give a free sample and get customer feedback |
| most business-friendly states in the U.S. Starting | | | | of the product to determine the product's |
| an organic food business, though a formidable | | | | commercial feasibility. |
| proposition, can also be profitable. It has to be | | | | 5. Shelf life stage. Prolonged shelf life study at a |
| operated in accordance with state and federal | | | | variety of temperatures and other environmental |
| regulation laws for food safety. Determine the | | | | conditions by state-approved laboratories |
| type of food product--such as canned food, | | | | determine a product's viability and commercial |
| baked or a refrigerated product--to set up the | | | | success. |
| specialized food processing equipment. An | | | | 6. Packaging stage. Packaging should not impart |
| entrepreneur should have certain personal | | | | flavor or react chemically with the food. It should |
| characteristic traits to establish a successful | | | | be lightweight, economical, tear-resistant, |
| organic food business. He should have moderate | | | | convenient, colorful, and attractive to attract |
| risk-taking ability, high energy levels, confidence, a | | | | customers. |
| responsible attitude, strong organizational skills, | | | | 7. Test marketing stage. Introduce the new |
| flexibility and tolerance for uncertainty, dedication, | | | | product into a limited area of a metropolitan city |
| and desire for hard work. With some intuition and | | | | with selected ethnic groups and income levels to |
| a bit of luck, he or she will surely succeed in the | | | | evaluate its success before mass production. |
| venture. | | | | 8. Production stage. Set up the production line in |
| Basics of Production: | | | | total compliance with government regulations. |
| Follow these basic steps to develop a quality new | | | | Stringent quality control procedures ensure |
| organic food product: | | | | product safety and prevent economic loss due to |
| 1. Idea stage. This is the visualization stage. The | | | | deviations. |
| entire success of your venture will depend on the | | | | 9. Food additives. Add permissible food additives |
| product you conceptualize for development. | | | | to enhance and preserve the quality, flavor, color, |
| Determine what product will have repeat | | | | and texture of food under various storage |
| purchase to replace a similar competitive product. | | | | conditions. Do not use additives to disguise a |
| Consider your production technology, marketing | | | | faulty or damaged product. |
| skills, and consumer acceptance of the product, | | | | 10. Food processing. Refrigeration, freezing, |
| its shelf life, retail chain, and its uniqueness to | | | | pasteurization, canning, fermentation, |
| attract consumers. | | | | concentration, irradiation, and dehydration are |
| 2. Development stage. The new product is | | | | various means of food preservation. |
| created in this stage. Food scientists are needed | | | | Start your organic food business in Las Vegas by |
| to resolve the microbial contamination, light, | | | | following federal regulations for equipment, |
| rancidity and shelf life problems common to the | | | | registration, technical training, preserving and |
| development of food items. | | | | marketing the various types of organic food |
| 3. Test panel stage. Experts use quality | | | | products. Though setting up can be a formidable |
| parameters to check color, texture, appearance | | | | experience, the venture can be very rewarding |
| and flavor at various stages of product | | | | once it is up and running. |