Sunburst Trout Farms receives working capital grant from USDA Rural Development

From a press release:

CEO of Sunburst Trout Farms, Sally Eason, announced today that Sunburst is the recipient of a highly competitive USDA Value Added Producers Grant. The grant will enable Sunburst to increase sales and revenue in the winter by developing its market in the Southeast United States. The project is based on a feasibility study conducted in 2010 through 2011. The total project cost is over $500,000, and is being funded in the following manner: Close to $300,000 from the USDA VAPG, $10,000 from the NC Value-Added Cost Share Program and the remainder being financed through Old Town Bank in Waynesville, NC. Among other things the working capital will be used for purchasing trout from other local trout farms, hiring new personnel, and installation of new software to increase ordering efficiency. The project is set to begin in April and will continue to be managed by Charles Hudson of Sunburst Trout.
Sunburst is one of only 10 North Carolina-based grant recipients. “It is truly an honor, not only because of the highly competitive nature of the granting procedure, but also because of the hard work and cooperation of everyone involved in the 16 month process,” Hudson says.

Sunburst would like to thank the following for their assistance in making this award a reality: the entire staff of Sunburst Trout, NC Value-Added Cost Share Program (a program funded by the NC Tobacco Trust Fund Commission), North Carolina Cooperative Extension Agents, The Small Business Center at Haywood Community College, North Carolina Department of Agriculture and Consumer Services-Agribusiness and Aquaculture Division.

Sunburst Trout Farms, founded by Richard Jennings, is a third generation family owned and operated Aquaculture Operation located in the Mountains of WNC. Sunburst’s products are available locally, regionally and nationally. Sunburst Trout Farms is a vertically integrated company which has been raising Rainbow Trout for 64 years. Their current facility includes processing of fresh ready-to-cook and ready-to-eat products.

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