Join our conversation about agritourism in Louisiana. Informative information from the LSU AgCenter will be posted on the blog to assist agritourism professionals in developing or expanding their agritourism ventures.
Thursday, May 17, 2012
It's the Law
A special Louisiana law, La R.S. 40:4.9, passed in 1991 and amended in 1995 and 1997, provides an opportunity for an individual to make jams and jellies in their home instead of a commercial kitchen if their sales do not exceed $5,000 in a year. The state sanitary codes do not apply to these individuals, but the law should not be construed to imply that any unwholesome foods should be sold.
Louisiana has lots of luscious berries that can be used to make jellies. The mayhaw, a fruit that measures about 1/2" to 1" in diameter and is bright red to reddish yellow, is plentiful from mid-April through early May.
While some people can remember harvesting mayhaws in sloughs or river bottoms, they are now grown in commercial or home orchards created with grafted mayhaws. Several years ago, mayhaw producers were instrumental in having mayhaw jelly declared the Louisiana state jelly.
To locate a mayhaw producer in your area, contact your local LSU AgCenter office or log onto the Louisiana Mayhaw Associations’s website and click on the “where to buy" tab or log onto MarketMaker at http://la.marketmaker.uiuc.edu/