Market gardening
Veg, fruit, herbs and flowers
An overview of the fundamentals of growing and selling plants of all types on a small area of land.
Updated 7 May 2024
Processing – adding value to your produce
If you want to add value to your produce – for example by making jams or pickles – you will need to register your premises with your local Environmental Health Officer.
Running a food business from home is challenging as similar standards of hygiene and risk management are applied as in a commercial setting. For example, you will need separate handwashing facilities and clear separation of your business activities from everyday use of your kitchen. You will need to arrange a visit from Environmental Health to inspect your facilities, and they may undertake a future inspection at any time.
You will need to undertake food hygiene training at least to Level 2 to set up a Food Safety Management System (Hazard Analysis Critical Control Point), and to maintain accurate records.
Labelling requirements are more complex. You will need to include all the ingredients in descending order on the label. There are specific requirements for some products – for example, jams must include a statement of how much fruit was used to prepare 100g of product.
Small producers are currently (2024) exempt under Regulation (EU) No 1169/2011 from including a nutritional declaration (energy, protein, sugar, salt, fibre etc) if they are supplying small quantities of products to the final consumer or to local retail establishments directly supplying the final consumer.