This non-profit organization provides shelf stable sauces and salsa made from vegetables in surplus in Pennsylvania. The goals of this company are to: 1) extend the shelf life of vegetables that typically go to waste due to oversupply or appearance defects, 2) to provide rural ares with an additional job source besides agricultural practices (which are generally seasonal), and 3) to provide nutritional, safe, and satisfying meals to consumers. A tomato sauce substitute was formulated and made in the Penn State Wet Pilot Plant. Food safety regulations and standards are addressed as well as sample HACCP forms. Recommended microbial and sensory analyses are described herein.
