CAES Newswire

 College of Agricultural & Environmental Sciences UGA Cooperative Extension
Menu
Published on 04/18/13

Flavor of Georgia finalists showcase their products at Buford Highway Farmers Market

By Merritt Melancon

Finalists from the 2013 Flavor of Georgia Food Product Contest and past Flavor of Georgia contests will be at the Buford Highway Farmers Market this weekend.

Food artisans from across Georgia will showcase their wares — a range of Georgia–made products ranging from sausages and sauces to cheeses and chocolates — and share the stories of how they got started in the food business.

The Buford Highway Farmers Market’s annual Flavor of Georgia Showcase helps highlight the market’s commitment to stocking locally produced goods and introduces their customers to new products, said Bill Schroeder of the Buford Highway Farmers Market.

This year’s showcase includes several winners and finalists from this year’s Flavor of Georgia competition and from past competitions as well. Over the years the showcase has become a reunion of sorts for Flavor of Georgia contestants.

“Some of these are companies that have expanded and grown, and we like to think we had some part in helping them along,” Schroeder said. “Their attendance is also a way new Flavor of Georgia entrepreneurs can interact with folks who have been through what they are now experiencing and exchange ideas and solutions to problems.

“All in all it is just fun to meet these folks and always a great weekend to shop at Buford Highway Farmers Market.”

The annual Flavor of Georgia Food Product Contest, conducted by the University of Georgia Center for Agribusiness and Economic Development, is a chance for food businesses to highlight new products.

“We had so many great contestants this year,” said Sharon P. Kane, Flavor of Georgia contest coordinator. “It really highlighted the high caliber of the food products created by Georgians.”

Winners in several of this year’s Flavor of Georgia categories will be at the market this weekend, including:

  • Best sauce winner: My Sweet Hottie Sauce, www.Chinesesouthernbelle.com
  • Best barbecue or hot sauce winner: Hotlanta Honey - Honey With A Sting!™, www.hotlantahoney.com
  • Best meat product winner: Hunter Pork Co. Pork Sausage, www.huntercattle.com
  • Best miscellaneous product winner: Gayla’s Grits, www.gaylasgrits.com
  • Best snack product winner: Byne Blueberry Farms Burke Bar, www.byneblueberryfarms.com

Several past winners and finalists from this year’s contest will also be highlighting their products, including:

  • Q Sauce Classic BBQ Sauce, www.qsaucestore.com
  • M Chocolat Flavors of the South Chocolate-Covered Caramels, www.mchocolat.com
  • Webbington’s Taste the Fruit Peach Habanero Preserves, www.webbingtons.com
  • Capra Gia Tuscano Marinated Feta, www.capragia.com
  • Just Add Honey Georgia peaches black tea, www.justaddhoney.net
  • Original Kettle Corn, www.oldmillkettlecorn.com
  • GG’s Seafood Gumbo, www.ggsfinefood.com
  • Samba Flavor, www.sambaflavor.com
  • Lazy Ray’s Ketchup and Mustard Sauce, www.lazzrays.com

The Buford Highway Farmers Market is a several thousand square foot supermarket located at 5600 Buford Highway in Doraville. It specializes in local products as well as produce and meat from around the world. More information is available at www.bufordhighwayfarmersmarket.com.

Those interested in learning more about the Flavor of Georgia contest can visit www.flavorofgeorgia.caes.uga.edu .

Merritt Melancon, a public relations manager for the UGA Terry College of Business, previously served as a public relations coordinator for the UGA College of Agricultural and Environmental Sciences and UGA Extension.

Authors:
Merritt Melancon
Experts/Sources:
Sharon P Kane
Barbara Petit, Georgia Organics, tallies up her scores during the 2011 Flavor of Georgia Food Product Contest. Flavor of Georgia logo
Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.
Download Image
In developing markets where making staple foods is a daily task and warmer climates where food spoilage is common, foods that have more longevity and are easily preserved can enhance economic opportunities by reducing food preparation tasks and lower environmental impact. CAES News
CAES researchers look to reduce food waste by extending shelf life 12/16/24 Lillian Sosbee
“Use by,” “Sell by” and “Best by” dates on food packaging can be helpful indicators of how long a consumer can store a food item before eating, but often these dates lead to high quantities of wasted food. About one-fifth of food produced for human consumption is discarded before it can be eaten, equating to 1 billion meals a day and contributing to global food insecurity.
A bubbling pot unveils the creation of a fish broth infused with succulent shrimp. CAES News
UGA Extension experts search for safe seafood broth recipe 12/10/24 Cal Powell
Safe recipes for canning chicken and other meat stocks are plentiful, but when it comes to seafood, the options are limited. Currently there are no research-based, validated recipes for safely canning seafood broth at home, only recipes developed for taste and flavor. A team of University of Georgia scientists are conducting an exploratory study they hope will lead to validated seafood broth recipes for home canners.
Placing in the top 0.05% of all scholars worldwide, Casimir Akoh earned the honor through his work's high impact, his prolific publication record and the outstanding quality of his academic contributions. CAES News
CAES food scientist named inaugural Highly Ranked Scholar by ScholarGPS 12/09/24
With over 30 years of research at the University of Georgia, renowned College of Agricultural and Environmental Sciences food scientist Casimir Akoh was named an inaugural Highly Ranked Scholar by ScholarGPS earlier this year. Placing in the top 0.05% of all scholars worldwide, Akoh earned the honor through his work's high impact, his prolific publication record and the outstanding quality of his academic contributions.
Holidaydinner CAES News
Holiday food safety 101: Tips to avoid foodborne illness from UGA Extension experts 12/04/24 Jordan Powers
The holiday table: For many, it is the highlight of the season, packed with roast turkey, savory stuffing, homemade pies and perhaps a cold glass of eggnog. It is also a place where bacteria can linger, turning a holiday gathering into a very different type of party. As holiday menus are planned and grocery lists assembled, Carla Schwan, University of Georgia Cooperative Extension food safety specialist, urges home cooks to remember one key rule. Keep hot foods hot and cold foods cold.
Thermal imaging technology could improve the production of fruits and vegetables. CAES News
Thermal imaging may help fruits, veggies stay fresher longer 10/28/24 Savannah Peat
Before your favorite produce arrives at the grocery store, it must be carefully harvested and maintained across long stretches of time. A recent University of Georgia review suggests new temperature measuring technologies could make that process much simpler, amid growing agricultural challenges fueled by fluctuating climates. Maintaining temperature, humidity and light is critical to ensuring fruits and vegetables don’t spoil or deteriorate rapidly. Temperature spikes are the root of adverse outcomes, so monitoring these changes quickly and accurately is key.
Cairo, Georgia CAES News
New funding for UGA faculty to address rural issues 09/16/24 Baker Owens
The Rural Engagement Workshop for Academic Faculty at the University of Georgia has announced the list of funded faculty seed grants to address issues in rural Georgia. The grants offer funding between $5,000 and $10,000 for faculty to engage with rural Georgians on issues that are critical for their communities. The program encourages collaboration between faculty in UGA schools and colleges with faculty in Public Service and Outreach and UGA Cooperative Extension already working throughout rural Georgia.