College farms profit by suiting 'high-end tastes'

Some farms operated by institutions of higher education are shifting away from producing traditional products so students can develop "product lines for high-end tastes, and hone not just basic husbandry skills but also marketing savvy in the interest of turning their acreage into profit centers," reports Kyle Spencer of The New York Times.

Sean Clark, farm manager at Berea College in Kentucky, said programs are trying to teach student how to make money on small acreage because most small farms lose money. (NYT photo by Christian Hansen: Berea student Samantha Kindred tends a hog lot)

College and university farms are often surrounded by customers who want locally grown products. At Warren Wilson College in North Carolina, foodies in Asheville, about eight miles away, are very interested in the college's grass-fed cattle and free-roaming pigs. Most farms funnel profits back into their agricultural schools, or use them to repair or update equipment. Jenn Halpin, farm manager at Pennsylvania's Dickinson College, puts the movement in perspective: “This isn’t just about being economically viable. It’s also about finding ways to connect with your community.” At Berea, students learned how to make their hog herd profitable by selling hams, bacon and homemade sausage.

Most such colleges are private, but The Farm Store at California State Polytechnic University now sells hydroponically grown bok choi, kai choi, variegated lemons, and fresh juices made from student-grown valencia oranges. It's expected to make $64,000 this year, a 23 percent increase from last year. Warren Wilson College students turned All-Heal, their all-natural version of Neosporin, into a moneymaker by consulting herbalists and through keen marketing. Salad dressing and hot sauce are raising profits at Dickinson College's farm. (Read more)