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This profile was last updated on 12/21/07  and contains information from public web pages.

Marone Ron Acee

Wrong Marone Ron Acee?
 
Background

Employment History

  • Owner
    Tassleberry Farm
  • Morrisville State College's Nelson Farms
  • Culinary Institute

Board Memberships and Affiliations

  • Member
    Packers Cooperative
  • Member
    Upstate New York Growers
Web References
That was our starting point," says ...
www.nyfarmviability.org, 21 Dec 2007 [cached]
That was our starting point," says Marone "Ron" Acee of Tassleberry Farm, located outside of Utica, New York.
Since he started value-added processing, Acee estimated, he harvests and sells 25 percent more of his berry crop.
Acee is a member of the Upstate New York Growers and Packers Cooperative, which formed to sell more produce.In 2004, a $10,000 grant from the New York Farm Viability Institute helped the cooperative develop value-added products including a butternut squash cookie that sells to public elementary schools as a healthy and New York-grown menu option.The growers' cooperative also developed prototypes of a vegetable soup to be packaged and sold in glass jars.
To develop his strawberry-based value-added products, Acee started working with Morrisville State College's Nelson Farms, a food processing business incubator and co-packer.He developed vinegar, Jamaican jerk sauce, and a marinade made with mash left over from the vinegar processing.He also makes strawberry-based balsamic vinegar.Working with the Culinary Institute in Hyde Park, NY, Acee fine-tuned his recipe for creamy strawberry dressing and dip.
Having a number of value-added products has been beneficial to wholesaling, Acee shared.
...
Acee left Nelson Farms to handle his own production, packaging and distribution in 2006.His two sisters are in charge of production and packing.
He said, "Four to five pounds of strawberries yield a gallon of vinegar and a 12-jar case of 12-ounce marinade.The vinegar, sealed in airtight pails, can be stored indefinitely, allowing aging and production year-round and (sales) when demand is highest."
Acee and marketer Steven Greenberg formed Tassleberry Gourmet Foods as a sister company based at the farm, and won the 2007 Mohawk Valley Business Plan Competition against 21 competitors.
...
Acee enjoys selling direct at the farm and at events.
...
We have kept expenses down by purchasing with only our processing income," Acee said.
Acee shared plans to expand his commercial kitchen to make product on demand as the business grows.He plans to expand from 14 acres to 24 acres of berries in 2008.
"The marketing of the vinegar products drives extra attention to the u-pick at the farm.The more we sell online, at the farm and in specialty shops, the more we grow."
Acee said he expects Tassleberry Gourmet Foods to become a profit center for the farm in 2008.
uticaOD.com - The Observer-Dispatch - Rain takes bite out of crops
www.uticaod.com, 28 June 2006 [cached]
"Rain is good to a certain degree," said Ron Acee, owner of Tassleberry Farm on Stop 7 Road in Clark Mills "but too much of anything hurts."
...
This week is typically the prime week of the year for strawberries, Acee said.The strawberries ripen with rain, but too much rain will cause them to overripen, he said.The strawberries need to be picked often, he said, and the main problem is the rain is keeping people from coming to pick the strawberries.
The rain doesn't necessarily mean it's not a good time for picking strawberries, because it only takes about 10 minutes, and he keeps his fields clean and has straw down to make sure it's not muddy, he said.
Ron Acee, ...
www.nyfarmviability.org, 21 Dec 2007 [cached]
Ron Acee, www.tassleberry.com, (800) 482-3779
NYFVI : New York Farm Viability Institute
www.nyfarmviability.org, 30 Nov 2007 [cached]
That was our starting point," says Marone "Ron" Acee of Tassleberry Farm in Westmoreland, NY (15 miles from Utica).Since he started value-added processing, Acee estimates he harvests and sells 25 percent more of his berry crop.
Acee is one of 19 founding members of the Upstate New York Growers and Packers Cooperative that formed in 2005 to sell more fresh produce.A $10,000 grant from the New York Farm Viability Institute helped the cooperative develop value-added products including a butternut squash cookie that is sold to public elementary schools as a healthy and NY-grown lunchtime dessert.The growers' cooperative also developed a vegetable soup made with members' products and sold in glass jars.
To develop his strawberry-based products, Acee first worked with Morrisville State College's Nelson Farms, a processing business incubator and co-packer.He developed vinegar, Jamaican jerk sauce, and a marinade made with mash left over from the vinegar processing.He also makes a strawberry-based balsamic vinegar.Working with the Culinary Institute in Hyde Park, NY, Acee fine tuned his creamy strawberry dressing and dip.
Acee says, "It's important to have a variety of products.
...
Acee took over production, packaging and distribution from Nelson Farms in 2006.His two
sisters handle production and packing.He says, "Four to five pounds of strawberries yield a gallon of vinegar and a 12-jar case of 12-ounce marinade.The vinegar, sealed in airtight pails, can be stored indefinitely, allowing aging and production year-round and (sales) when demand is highest."
Acee and marketer Steven Greenberg formed Tassleberry Gourmet Foods as a sister company based at the farm, and won the 2007 Mohawk Valley Business Plan Competition against 21 competitors.
...
Acee enjoys selling direct at the farm and at events.
...
Acee expects Tassleberry Gourmet Foods to become a profit center for the farm in 2008. # # #
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