More than 40 people participated in From Recipe to Reality. The staff in the ECC was pleased with the turnout and plans to present more seminars.

Out of a family recipe, Marigel and Corando Treviño brought Cilantro Sauce to the public in September of 2017. Now a developing, growing business, Cilantro Sauce was one of the businesses who participated in From Recipe to Reality, a round table hosted by the UTRGV Entrepreneurship and Commercialization Center, UTRGV Small Business Development Center From Recipe to Reality... Helping New Businesses Succeedand sponsored by the Texas Manufacturing Assistance Center on March 5, in Brownsville. “The workshop offered important information that compared many aspects of our business with other businesses that have reached similar goals to answer all of our questions. This was something we appreciated to be invited to, and we recommend this program to anyone who would like to bring their recipes to the real world,” said Treviño. At the workshop, entrepreneurs learned about preferences, food trends and food industry rules and regulations for a product or idea to have a successful launch into the market. They heard from successful food entrepreneurs who shared their experiences, best practices they utilized to achieve success, as well as the challenges they faced establishing a food product. “We live in a region driven by its culture and traditions allowing for food entrepreneurs to create unique food recipes that can be commercialized,” said Linda Ufland, Manager of the UTRGV Entrepreneurship and Commercialization Center. “The workshop allowed food entrepreneurs to learn from a panel of experts. It was a great success, and we are excited to see our participants create a path of success for their products.”Cilantro Sauce, LLC, a family owned and operated business, is now on the path to having its products available in stores.
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