SOUTH PARIS — The University of Maine Cooperative Extension is offering a five-part workshop series, “From Recipe to Market: Cashing in on Value-Added Opportunities.”

It will be held at the UMaine Extension in South Paris beginning Sept. 11 and running every Tuesday through Oct. 9. Key presenters are Dr. Beth Calder, UMaine Extension food science specialist; Dr. James C. McConnon, UMaine Extension business and economics specialist; and Barbara Murphy, UMaine Extension Educator.

The workshop series provides an overview of what is involved in taking a specialty food product to market. Learn about licensing, how to prepare and package food products safely, to assess potential profits and discover resources available to support a developing business.

People taking the course must have a specific food product or recipe in mind and are expected to attend all sessions. This program is for individuals currently operating a value-added business or those seriously considering one.

The program cost is $40 per person. Scholarships are available. Registrations must be received by Sept. 3 to reserve a space. For complete information and online registration, visit www.umain.edu/oxford/from-recipe-to-market; or call 743-6329, toll free 1-800-287-1482; or email [email protected].

UMaine Extension programs are open and accessible to all in accordance with program goals.