By Mandy Gross
FAPC Communications Services Manager

(Stillwater, Okla. – April 4, 2013) April is Made in Oklahoma Month, and Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center is helping to support local food companies.

FAPC offers businesses, producers and entrepreneurs access to expertise in business and technical disciplines in order to stimulate and support the growth of value-added food and agricultural products and processing Oklahoma.

“Made in Oklahoma Month is a great way to remind Oklahomans to support their local food products,” Andrea Graves, FAPC business planning and marketing specialist. “When you buy local products, you are putting money back into the state—keeping the products, jobs and money in Oklahoma, which is the main priority of FAPC.”

FAPC has worked with University Dining Services for the past four years to provide more locally made and grown food on campus and promote Made in Oklahoma companies.

The focus is to promote more Made in Oklahoma companies, offer their products into campus dining locations and catering services, and introduce the companies and products to OSU students, faculty and staff.

“FAPC works and is in contact with Made in Oklahoma companies on a daily basis and helps local companies enter the market,” Graves said. “It just seemed like a logical fit for the FAPC and University Dining Services to work together. It is a great opportunity for both OSU and Made in Oklahoma companies.”

In addition, FAPC is partnering with University Dining Services and the Made in Oklahoma Coalition to support Made in Oklahoma Day at OSU on April 10.

“It’s important to make students aware that Oklahoma really has a creative industry and rich heritage for entrepreneurship,” said Terry Baker, University Dining Services director.

Oklahoma companies representing the Made in Oklahoma Coalition will distribute complimentary samples of products, including meat, desserts, beverages and condiments.

Yeonho Shin, University Dining Services graduate research associate and one of the organizers of MIO Day at OSU, said this event is always well received by OSU students, faculty and staff.

“University Dining Services is currently working with more than 30 Oklahoma companies,” Shin said. “We will continue to introduce and offer various MIO products to students, so we can increase their awareness on local food products.”

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Oklahoma State University is a modern land-grant system of interdisciplinary programs that prepares students for success. OSU is America’s Brightest Orange. Through leadership and service, OSU is preparing students for a bright future and building a brighter world for all. As Oklahoma’s only university with a statewide presence, OSU improves the lives of people in Oklahoma, the nation and the world through integrated, high-quality teaching, research and outreach. OSU has more than 36,000 students across its five-campus system and more than 24,000 on its combined Stillwater and Tulsa campuses, with students from all 50 states and around 120 nations. Established in 1890, OSU has graduated more than 245,000 students to serve Oklahoma, the nation and the world.