If you are a farmer or producer interested in selling through farmers’ markets, there is a process you need to go through to check how viable this would be for you:

1. You first need to consider whether your product would be accepted at a farmers’ market. Most (certainly Certified ones) have rules dictating how far a product can travel, which depending on the part of the country may rule out foods such as olives and fish. For processed products such as cakes, preserves and drinks, this means using local ingredients where possible.

2. You need to speak to the market organisers who run the farmers’ markets in your area - you can get contact details from this website. They will let you know what availability there is on the market for your products. It will help if you offer a point of difference from current stallholders eg. if you’re a pork farmer, think about selling pork pies and bacon if another pork farmer is already selling joints and sausages.

3. If you feel there is sufficient interest in your product, you will then need to speak to your local Environmental Health and Trading Standards offices. You will need to be registered with them as a food producer, and they can advise on hygiene practices, labelling and packaging.

4. Processed products such as cakes and preserves are popular, but often have a waiting list of stallholders keen to sell at farmers’ markets. Again, it will help if you can offer a point of difference from other producers eg. preserves using spices or herbs. You will also need to comply with the markets’ rules concerning provenance of ingredients. Most now require a minimum of 25% local ingredients eg. local flour, eggs, butter or seasonal fruit. The farmers’ market manager may be able to help you source these from other producers at the market.

5. Farmers’ Markets will sometimes accept local crafts under the same conditions as food products ie. they must have been made locally using local materials eg. Beeswax candles and products, lavender toiletries, woodcraft from local timber.