ASU Hosts Fermented Foods Workshop

Photo courtesy of Appalachian State University Fermentation Science Program.

By Jeremy Summers, NCBiotech Writer

With a number of the country’s largest microbreweries coming to Asheville in the next few years, there is no doubt that the fermented food and beverage industry in western North Carolina is experiencing tremendous growth.

While the focus has been primarily on beer and wine, there are also many foods that can be fermented, many of which are staples in the average diet. Foods such as yogurt, sauerkraut, cottage cheese and sourdough bread are all results of fermentation, the world’s oldest form of biotechnology.

The growing interest in fermented foods is what led several curious fermentation enthusiasts, farmers and entrepreneurs to Boone earlier this week. Last Sunday and Monday, Appalachian State University hosted a conference that offered tips for growing fermented foods businesses.

Organized by ASU’s Fermentation Science program, the workshop covered “production, logistics, and financial issues of scaling-up home fermented or acidified foods and beverages to small commercial scale,” according to ASU’s website.

 

Workshop attendees prepare their own foods for fermentation. Photo courtesy of Appalachian State University Fermentation Science Program.

 

Presenters and panelists covered everything from the basics of fermentation to the intricacies of navigating the regulations associated with fermented foods. The workshop also included a discussion on financial considerations in planning or growing a business in the industry.

The workshop was supported by a grant from the North Carolina Biotechnology Center and was part of the 2012 Craft Beverage Workshop Series. This series, co-sponsored by Appalachian State and the North Carolina Biotechnology Center, includes nine practical workshops that are designed to share resources and information to promote the craft beverage industry in the state.

Fermentation expert on hand for event

The workshop concluded with a talk by Sandor Katz, a nationally-recognized leader in the fermentation industry. Katz’s book, Wild Fermentation, a collection of recipes and techniques, is widely considered one of the most valuable references for home fermentation.

According to Katz, roughly a third of all foods and beverages the average person consumes have been subjected to fermentation.

“For farmers, ferments are the original value-added products,” said Katz. One of the primary reasons for growth in fermented foods statewide has been the desire of farmers to increase the value of the crops they grow. By fermenting cabbage, for example, farmers can produce sauerkraut, which yields a greater profit. 

Katz explained that commercializing fermented foods and beverages is a “very ancient practice” and also one that is important for the future.

Over the last several decades, he explained, people have become frightened by the idea of active cultures being present in the food they eat. But, the bacteria found in yogurt and other fermented products leads to numerous health benefits, including digestion aid. “The bacteria we find in our food really does lead to good health”, said Katz.

Katz emphasized the need for educating the public about these health benefits and removing the fear from fermented foods, especially those produced at the local level, which is how these foods have traditionally been made.

The fermented foods industry has grown in conjunction with the revival of people emphasizing local and regional foods, a movement that is popular in Boone and Asheville.

“Western North Carolina is one of the regions of the country where this is happening most dramatically,” said Katz. Besides the health benefits, Katz explained that the growth of local foods and fermented products can play a key role in economic development. 

The recent example of brewers in Asheville turning craft beverages into big business should give plenty of hope to farmers and entrepreneurs looking to tap into profits in western North Carolina’s fermented foods industry.

But like any good ferment, time is an essential part of the process.

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