Dr. Joe-Ann McCoy teaching native medicinal herb identification and voucher specimen preparation
This training session is not for those to want to grow, wild-harvest, or manufacturer medicinal herb/natural products themselves, but for those who educate, advise, and provide services for those who do.
Do you have clients who are interested in farming
medicinal herbs, wild-harvesting herbs from their property for extra income,
adding woodland botanicals to their forest management plan, or making medicinal
herb products (tinctures, soaps, lotions, etc.)? If you answered yes to any of these
questions, you should attend this in-service training program we are offering
on November 3rd near Asheville, NC.
This training is designed for extension agents, NRCS
personnel, marketing specialists, forest service employees, and community
college instructors but will be useful to anyone who advises farmers, forest
landowners, wanna-be herb growers, and new business start-ups in the natural
products/medicinal herb arena.
This training is being offered as part of a large grant
project entitled "The WNC Natural Products Project" funded by the
GoldenLeaf Foundation and administered through AdvantageWest. This project brings together a unique group
of partners to help develop the natural products industry in western NC. The partners include NC State, Western
Carolina University, Bent Creek Institute, the Biobusiness Network at AB -Tech,
Blue Ridge Food Ventures, and AdvantageWest.
Hopefully you've seen the promotional materials for the WNC Naturally
Events we are offering (http://ncnaturalproducts.org)
and have encouraged your growers and other clients interested in natural
products to attend. (Here's a little
info on AdvantageWest and their involvement: http://www.advantagegreen.org/clusters/natural-products/).
2. the efforts underway in western NC to grow this industry
3. the rules and regulations affecting growers,wild-harvesters, and manufacturers
4. the
programs, services, people, and other resources available to help your clients
5. who
and where you can turn to for answers6. you will visit the Natural Products Testing Laboratory and the Natural Products Manufacturing Facility at the AB Tech Enka Campus
7. you
will network with other educators and share experiences
8. other
issues you identify as important will also be addressed
The training session will be offered Thursday, November
3, 2011 at the Haynes Conference Center at the AB-Tech Enka Campus in Candler,
NC (near Asheville). It will from 9 to 5 pm. t will
be an intense day.
This training is free and lunch will be served, but
transportation and lodging (if needed) will be your responsibility. We do not have funds to pay for that.
What do you need to do?
1. Send Jeanine_Davis@ncsu.edu an email by Nov. 1 if you
want to attend this training or if you have questions about it. We have about 40 people signed up right now, but have room for a few more.
The lead teachers for this training will be:
1. Jeanine
Davis, Horticulture Specialist, NCSU, who has worked with medicinal herb growers and buyers for over 20 years,
conducting research on how to grow and dry herbs, and providing extension
materials on the topic through websites, blogs, etc.
2. Joe-Ann
McCoy, Director, Bent Creek Germplasm Repository who has extensive experience working with native medicinal herbs,
building and maintaining germplasm collections, seed saving, identifying the
plants, knowing their habitats, and preparing voucher specimens.
3. Sarah
Schober, natural products testing and production coordinator at the Natural Products Laboratory who knows the federal
Good Manufacturing Practices inside and out, analyzes medicinal herb samples,
and helps people develop their products.
4. David
Cozzo, ethnobotanist and project director for the Revitalization of the Traditional Cherokee Artisan
Resources. He works out of the East Band of the Cherokee Indians Extension
office. He is experienced in
wild-harvesting and the use and history of our native medicinal herbs.


Everyone really needs to have a proper knowledge, and understanding of how to prepare food and how to handle it effectively and safely. We could actually all get our own food hygiene training if we want to, so that we can be assure of the safety precautions and standards on cooking, preparing and serving food.
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