Selling BBQ Sauces

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Does anyone out there sell their BBQ sauce recipes through stores or online?

I have a great recipe, which is different than many commercial sauces, and I've been told many times that I should try to sell it in stores. Problem is, I don't know what is involved with something like that.

I was wondering if anyone has embarked on the same endeavor and could offer tips on how to get started.

Thanks!
 
You need to find a co-packer in your area who handles small batches and have the "Processing Authority" at the state ag U give you the directions for bottling such as acidity and time/temp.
HTH,
 
Mason,

A quick search for "copacker California" on Google rendered some really useful links for you:


  1. <LI> http://www.ces.ncsu.edu/depts/foodsci/ext/programs/ncfood/pubs.html
    <LI> http://www.ces.ncsu.edu/depts/foodsci/ext/pubs/copackers.html
    <LI> http://www.restaurant.org/business/magarticle.cfm?ArticleID=496
    <LI> http://foodsafe.ucdavis.edu/specialtyfoods
    <LI> http://foodsafe.ucdavis.edu/ResourceGuide
    <LI> http://foodsafe.ucdavis.edu/copackers.pdf

Especially #2 "How to choose a copacker" and #6, a referral list of copackers from U.C. Davis.

Regards,
Chris
 
Sorry I missed that this was CA. UC Davis Extension also offers a course on marketing specialty food. UCD Rocks wish it was easier to get to.
 
Konrad,

Do you have to cut down on using fresh ingredients (onions, celery, etc.) in a packaged sauce like this to have it keep fresh for longer? Or does this get taken out of the equation since it will be sealed?

Thanks,
Jon
 
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