Focus areas
Origin Farms has experience working across a wide variety of projects. Our clients include small scale and farmstead processors, as well as larger scale organizations. We have worked with:
livestock processing projects in the pork, beef, specialty poultry and game sectors;
the artisan and specialty cheese industry;
the wine and cider industries;
specialty grains and nuts, as well as native and heirloom food products.
CASE STUDY | DAIRY | Bottled Milk & Ice Cream
Simply Natural Creamery
Origin Farms worked with the Moye family to develop their original business concept and plan for Simply Natural Creamery in Ayden, North Carolina. That project was funded through NC Choices, an initiative of the NC Cooperative Extension. Subsequently, Origin Farms worked with Simply Natural to secure funding for expansion through the USDA Value-Added Producer Grant Program (VAPG) and the Southeast Dairy Business Innovation (DBI) Initiative.
In the past 20 years, the number of dairies in the United States has declined by over 50%, an average of about 2,300 herds per year. Origin Farms is committed to working with small-scale dairies to help create a market for their milk, and a future for their families. (Per USDA Milk Production Report, as quoted in Dairy Herd Management)
CASE STUDY | DAIRY | CHEESE
Chapel Hill Creamery
Chapel Hill Creamery is one of the oldest farmstead cheese operations in the country, and one of the few woman-owned cheese businesses. Portia McKnight and Flo Hawley create artisan cheeses from their small herd of Jersey cows. In addition, they have created a vibrant market for their downstream products, including whey-fed pork, dairy beef, and Rose veal. Over the past 15 years, Origin Farms has worked with Chapel Hill Creamery on several grant programs, including the USDA’s Rural Energy for America Partnership Program (REAP), USDA’s Value Added Producer Grant (VAPG), and the Southeast Dairy Business Innovation Initiative (DBII).
Chapel Hill Creamery is a 100% woman-owned farm and cheese company. Origin Farms is committed to diversity in farming and the food processing industries.
CASE STUDY | LIVESTOCK | GRASS-FED BEEF
Tennessee Grass Fed
Phil and Kathy Baggett of Clarksville, Tennessee, have worked with Origin Farms on several different grants to expand their grass-fed beef business. The team at Origin Farms helped the Baggetts receive two Value-Added Producer Grants (VAPG) to expand markets for their beef. Subsequently, Origin Farms has helped secure funding through the Meat and Poultry Inspection Readiness Grant (MPIRG), through USDA’s AMS program, to launch a USDA-inspected, on-farm processing facility.
Tennessee Grass Fed raises their cattle on grass, using environmentally friendly production methods. Nationally, over 95% of beef produced is finished in feedlots and slaughtered in large-scale processing facilities. (South Dakota State University Extension)
CASE STUDY | ORCHARD | CIDER
Wilson’s Orchard & Farm
Paul and Sara Rasch, of Wilson’s Orchard & Farm, have worked with Origin Farms to help expand their orchard business. Origin Farms has helped secure grant funding through the USDA VAPG Program to help the family-owned company expand its fresh and hard cider business. Wilson’s utilizes regenerative agricultural practices and integrates both bee and sheep production into its farming practices.
Origin Farms works with farmers like the Rasch family, who are committed to sustainable agricultural practices that protect our environment.
CASE STUDY | WINE
Vox Vineyards
Jerry Eisterhold and the team at Vox Vineyards are innovators in the wine industry. The company is committed to expanding the market for wine processed from grapes native to the United States. Globally, there are over 39 different species of grapes. However, 98 percent of the world’s wine is processed from one species of grape (Vitis vinifera). Vox grows American Heritage Grapes, from non-vinifera varietals. (Which Winegrape Varieties are Grown Where?)
Vox is actively developing a market for American Heritage Grapes, ultimately expanding biodiversity in the grape and wine industry. Biodiversity in the grape industry is a critical tool in combatting climate change.
Wondering if you would qualify for a VAPG, Dairy Business Innovator, or REAP grant? Looking to expand your family farm?
See how we can
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