Mackinac Island — Forget cars and trucks. Michigan’s food economy is on a tear.
Growing food locally, processing it and selling it are mushrooming into a $100 billion business for a state second only to California in its diversity of crops and building reputation as a food powerhouse.
From fruits, vegetables and craft beer to salsa, pickles, sausage and artisan bread, Michigan entrepreneurs are leveraging the state’s unique geography, central proximity and temperate micro-climates to build an industry that accounts for one of every four jobs in the state.
Consumer demand helps, too. Increasingly, industry players say, consumers want to know where their food comes from, how it is produced, whether the products they’re buying are local and what’s the story behind them. Read More