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Communications and Agricultural Education

Communications and Agricultural Education

Kansas State University
1612 Claflin Road
301 Umberger Hall
Manhattan, KS 66506-3402

785-532-5804
785-532-5633 fax

K-State Experts Help Entrepreneurs Ready Products for Market

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Cheryl Zumbrunn wanted to produce and market products made from wheat grown on her family’s farm north of Chapman in Dickinson County. She turned to K-State experts for help, and she’s glad she did.

The Zumbrunns are using Kansas grown products to make four flavors of Harvest Lark bars – healthy food bars – in their rural community.

Cheryl Zumbrunn attended a seminar on opportunity scoping presented in February 2004 by Vincent Amanor-Boadu, assistant professor in the Department of Agricultural Economics and director of the K-State Innovation Center.The center is funded by a USDA grant.

After the session, Zumbrunn approached Amanor-Boadu for help with her fledgling business.

Amanor-Boadu worked with Zumbrunn to identify the opportunity through careful research and analysis, then market tested it. The center provided the technical and business development resources to help transform the ideas from the research and analysis into products that could be marketed competitively. Next, they helped develop the business plan for Harvest Lark’s cereal bar business, recruited service providers, and looked for financing for the Zumbrunns.

“We try to surround our clients with all the resources they need to succeed – knowledge and connections – organizational, physical, and financial. We know that many entrepreneurs fail not for lack of resources but for lack of knowledge about how to access the available resources,” noted Amanor-Boadu.

“I think of the Innovation Center as a coach,” said Zumbrunn. “They helped us follow through and were always available to coach us. I don’t know why more people don’t take advantage of all the resources K-State offers.”

The Zumbrunns also worked with the K-State Food Product Development Services Lab run by Fadi Aramouni.

“We provide support for value-added activities,” said Aramouni, professor in the Department of Animal Sciences and Industry. “We test and help develop the products, and then provide educational programs and technical support. We developed nutrition labels and the ingredient statement for the Harvest Lark products.”

Mary Meck Higgins, human nutrition specialist with K-State Research and Extension, worked with Zumbrunn on the nutritional analysis and to determine the correct bar size.

“From a health viewpoint, the size of a single serving is an important aspect to food product development,” said Higgins. “By having an appropriate portion size for the bars, consumers will be able to more easily follow current nutrition recommendations while they also satisfy their hunger. I am excited that Harvest Lark bars offer the public another chance to purchase a locally grown food.”

The Zumbrunns are marketing Harvest Lark bars through their Web site and local and regional stores.

The Innovation Center at K-State has provided workshops and consultation to 58 entrepreneurs the past two years. They receive training in developing their business, assistance with operations, and more.

A study indicates that for every federal and state dollar invested in the program, the economic benefit is $4.52 to Kansas economies.

Vincent Amanor-Boadu

785-532-3520

vincent@k-state.edu

^In the photo: Cheryl Zumbrunn, Chapman, Kan., prepares freshly made Harvest Lake food bars for packaging.

Flour Mill Dedicated

The new Hal Ross Flour Mill was dedicated on Oct. 20, 2006. The $10 million mill, built entirely from private funds, is a 22,000 - square-foot, five-story concrete structure that houses equipment donated by 30 milling industry equipment suppliers. The modern mill can process hard wheat, soft wheat, and durum to train future millers.

Fred Fairchild

785-532-4090

fjf@k-state.edu

Fuels for the Future

Ethanol plants consume grain to make ethanol. Research at K-State will help ethanol plants of the future convert cellulosic materials (wheat straw, corn stover, soy hulls, switch grass) into sugars for ethanol fermentation. The research represents better use of plant resources, leaving grain for human and animal food. Grain scientists are expanding research capabilities to support the growing need for biofuels and bioproducts from agriculture. They are working with major ethanol producers to find new, higher value uses for distiller’s grain – a major co-product from the grain ethanol process. New faculty in enzymology and bioconversion/fermentation conduct research with the long-term goal of producing a range of products beyond ethanol, such as butanol and other fuels for the future.

Ron Madl

785-532-7022

rmadl@k-state.edu