Maine Farmers' Markets

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Comment by Oxford Hills Food Collaborative on May 10, 2010 at 5:13am

Thanks Tom, sounds like we can work this in a couple different ways. I think working the angle of more variety and a different quality of baked goods is a good avenue to work at. You did point out some good alternate views and that is always helpful.

Comment by Tom Roberts on May 9, 2010 at 2:44pm

Internal market politics can be one of the most difficult issues a market has to deal with. Personalities, personal philosophies, individual quality standards, personal political beliefs regarding the right to do business as one chooses, these and other issues are thrown together when market members arrive from who knows what adventures and stresses at home, to set up for the day. No matter what, it helps to be respectful of our fellow producers, and never let vendettas or revenge become part of making good decisions for the market.
There needs to be flexible standards when accepting new members to a market. In other words, don't use the "one size fits all" approach. For example: there may be plenty of veggie vendors, but only one baker. The baker may not want any competition, but the membership, while taking into account the wishes and the objective situation of the baker, nevertheless needs to assess whether the market as a whole needs another baker. Perhaps the current baker sells out early, perhaps more variety or different quality of baked goods would be beneficial. This is why each market member needs to be aware during the market season of how each other member is doing and what they are actually bringing to market, for sooner or later a time will come when a decision will need to be made that affects some fraction of the market members. And when that time comes, the members will have to be at least a little familiar with how the affected fraction is doing in order to make a fair decision that is beneficial to all.
While it is true that competition drives up quality, it is also true that too much competition drives out those unable or unwilling to compete, regardless of their product quality or market presence. There is also the "dividing the pie into ever smaller pieces" argument, but if the base of shoppers is continually expanding, then a smaller piece of a bigger pie may in fact be bigger than a bigger piece of a smaller pie. What these decisions amount to is developing a knowledgeable balance between an expanding shopper base and an expanding market membership. Assuming your physical location allows room for more members to set up, then generally you'll want to expand your market membership to offer shoppers more choice, but not so quickly that there are ever too many members selling similar products for the current base of shoppers to purchase.
That said, then it is quite common that a market membership judges that there are plenty of veggie vendors but the market could use another beef or pork person. Here we have to understand the different histories of veggie vs. meat members. Farmers' markets have for decades been based around veggie sellers, meat only making it appearance in the past 20 years or so, and even more recently in some market areas. Veggies are relatively simple to purchase, they can be inspected at point of sale, and they are relatively cheap and safe. But buying meat at a farmers' market, on the other hand, is a newer experience for most shoppers, you don't really know what you've got till you eat it, and requires various levels of state or federal inspection during butchering. Additionally many meat producers have not been producing as long as most veggie producers, thus may not have the marketing history or marketing skills of some of the better veggie producers. I am well aware that there are many exceptions to what I have just said, but I am talking of trends here.
At our Orono annual meeting a few years back, I described how the meat members were maturing in their marketing and production skills to now be on a par with the veggie members, and thus it was time for them to accept some competition just like the veggie members do. Orono now has three beef producers and three pork producers, but still only one chicken and one lamb producer. Which is fine, since the chicken producer has a wide line of chicken products and plenty of volume, and lamb is a minor meat.
As for the market members who present poorly at market, this is a matter where the membership should adopt some quality and appearance guidelines. This may take several years of adding one agreed-upon rule after another to the market rules. Many markets have a "Shirts and shoes must be worn by members" rule.
Of course, after all is said and done, if your market makes decisions democratically, then even one or two hold-outs can't stop market from improving itself.

Comment by Oxford Hills Food Collaborative on May 9, 2010 at 9:15am

Both of our local markets have a good mix of vendors and both are still continuing to grow; both in new vendors and shoppers. There seems to be a double standard in how the acceptance of additional vegetable growers is encouraged, but meat producers and bakers want to deny new competition from entering the markets.
The majority of market members feel; producers of any product entering a market drives competition to improve product, image, prices, customer service and options for customers. If a market becomes stagnant with limited options is continued growth possible?
Some of the vendors who have issues with new vendors, are also the ones whose sales are dwindling do to unsatisfactory products, poor presentation (uncovered products open to flies, scruffy personal appearances & dirty equipment), high prices in a economically depressed area and no effort in promotion of their products or businesses.
Should new farmers and producers be shut out of growing farmers markets do to the old vendors wanting a monopoly on their type of products?

Comment by Meadow Ridge Perennial Farm on March 24, 2010 at 6:10am

At one of the markets I attend it is growers only so we don't have that issue at all. The other market I attend allows buyins up to the 25% state rule. Vendors need to put on their applications what they intend to buyin and it is up to the individual vendors to communicate with each other ahead of time. For example, a farmer knows when their corn will be ready and they should contact a vendor buying in corn in advance to let them know not to buy in anymore because their corn is ready. From my experience this is one of the most difficult parts of farmers' markets. Free flow of information between the farmers seems to be the best resolution.

Comment by Sue Gawler on March 24, 2010 at 5:50am

notes on the last two posts: WIC coupons are accepted by individual vendors, not markets. So if a vendor is authorized for WIC and is selling product that qualifies for purchase with a WIC voucher, you're all set.
Second, at our Belgrade Lakes market we have a guideline that a vendor is not to sell a bought-in item if another vendor has that same item that s/he grew or made. So if two vendors have corn, one grown and one bought-in, the bought-in corn can only be put out if the member-grown corn sells out. This only applies to bought-in items-- other than those, we encourage competition and letting the shoppers choose. In case it's a useful idea for you...

Comment by Gail Cutting on March 23, 2010 at 8:17pm

Hi. How do your market associations work out the logistics dealing with buy-ins... in this scenario: a vendor sells buy-ins (all local) to round out her stand. Another vendor's crop just comes in and he begins to sell but feels that the first vendor is now crowding his business. If all agree to stop selling buy-ins when crops come in, how does the association go about coordinating such a thing? Does vendor #2 call vendor #1 and say, "don't sell, my crop's in", causing vendor #1 anguish because she's just bought a ton of produce to sell....? Can anyone suggest a fair way to reconcile this, without stopping buy-ins altogether?

Comment by Debra Kam on March 23, 2010 at 8:50am

Does anyone know if WIC coupons are now accepted at Winter Farmers' Markets in Maine?

Comment by Gail Cutting on March 19, 2010 at 7:22pm

Yes, and River Valley Farmers Market in Mexico opens June 18. Anyone interested in selling with us may call 364-3424 for information.

Comment by Karen Harter on March 18, 2010 at 4:38pm

I guess I'll chime in. Lakes Region Farmers' Market in Windham will be opening on May 1. Anyone interested in joining email Karen@motherherbmaine.com

Comment by Laura Campbell on March 17, 2010 at 3:57pm

We are currently still looking for meat and diary vendors. Email sweethollowsfarm@gmail.com or call Laura 926-5919. Thanks.

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