Our Co-Packing Vision

What is Virginia Food Works?

Strengthening Virginia’s Food System Through Farmer‑and Small Food Business Entrepreneur Focused, Value‑Added Production

Virginia Food Works is a nonprofit organization dedicated first and foremost to supporting Virginia farmers by providing a rental production facility for small‑batch commercial retail co‑packing during harvest season. Our services help growers preserve their crops, reduce waste, and transform fresh produce into value‑added, shelf‑stable foods that expand their market opportunities.
Virginia has a versatile climate for growing an incredible variety of crops, yet many of the foods Virginians eat are sourced from out of state. Part of our mission is to change this by the services we offer. We assist in producing value‑added foods made from farm‑grown produce, for the retail markets within our state.

We help Virginia and out of state farmers process seasonal harvests—such as tomatoes, berries, apples, peppers, ginger root, and other locally grown crops—into acid and acidified products including sauces, jams, relishes, syrups, and similar items. By offering access to licensed equipment and trained staff, we make it possible for growers to turn perishable produce into market‑ready goods that can be sold year‑round, providing more options for retail sales in Virginia.

In addition to our work with farmers, Virginia Food Works also provides resources to emerging small‑business food entrepreneurs. We help new producers understand the varied realities of commercial production, including cost structures, scheduling, regulatory requirements, and the practical considerations of scaling. Our resource‑first approach ensures clients are equipped with the knowledge they need before committing to taking their product from “recipe to retail.”.

Virginia Food Works provides these opportunities for farmers and emerging food entrepreneurs through the use of our VDACS‑inspected commercial kitchen at the Prince Edward County Cannery in Farmville, Virginia.
Check out our Services page for more information.

What is value-added food?

Value‑added food is any food product that has been transformed in a way that increases its value—either by adding ingredients, changing its form, or preserving it so it can be enjoyed longer.
A simple example is turning tomatoes into pasta sauce or fresh berries into jam. By processing raw ingredients into shelf‑stable products, farmers and producers can extend the life of their harvest, reduce waste, and create new opportunities for retail sales.

What are acid and acidified foods?

Acidified foods are low‑acid foods—like beans, corn, peppers, or certain vegetables—to which acidic ingredients (such as vinegar or lemon juice) have been added so that the final mixture reaches a safe, acidic pH.
This training allows us to help farmers and small food businesses turn fresh produce into shelf‑stable, value‑added products such as sauces, jams, relishes, syrups, and more.
Because of our licensing and regulatory scope, we cannot advise on or produce products containing meat, fish, or dairy.

Acid foods are foods that are naturally high in acid, such as most fruits and tomatoes.

For any inquiries, contact us at info@virginiafoodworks.org