Freshfarm Markets Inc

**AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** THE METRO WASHINGTON REGION INCENTIVE PROGRAM COALITION WILL LEVERAGE UNTAPPED COLLECTIVE POTENTIAL TO IMPROVE STEWARDSHIP OF SNAP AND SNAP INCENTIVES BY BUILDING INCENTIVE PROGRAM RECIPROCITY ACROSS BORDERS, FOSTERING PUBLIC & PRIVATE MARKETING COLLABORATION, AND STANDARDIZING DATA AND FINANCIAL MANAGEMENT WITH AT LEAST 110 FARMERS MARKETS AND COMMUNITY-SUPPORTED AGRICULTURE INITIATIVES (CSAS). CURRENTLY, REGIONAL INCENTIVE PROGRAM OPERATIONS ARE ISOLATED FROM ONE ANOTHER AND FREQUENTLY DUPLICATIVE, RESULTING IN LOW SNAP AND SNAP INCENTIVE REDEMPTION, AND A LACK OF SUBSTANTIVE DATA ON THE REGION AS A WHOLE DESPITE THE HIGHLY TRANSIENT BORDERS BETWEEN VIRGINIA, DC, AND MARYLAND. A MULTI-SECTOR EFFORT IS NEEDED TO IMPROVE PROGRAM EFFICACY.THE COALITION WILL IDENTIFY AND ADDRESS REGIONAL FOOD ACCESS DISPARITIES, INCREASE SNAP PROCESSING CAPACITY AT FARMERS MARKETS AND CSAS, AND IMPROVE THE DIETARY QUALITY OF PARTICIPATING SNAP CONSUMERS BY INCREASING FRUIT AND VEGETABLE (F&V) PURCHASES AND CONSUMPTION. OVER 4 YEARS, THIS PROJECT WILL INCREASE F&V PURCHASES FOR 20,000 SNAP HOUSEHOLDS WITH $1,180,000.00 IN INCENTIVES.THE COALITION UTILIZES COLLECTIVE MARKETING AND OUTREACH TO REACH SNAP SHOPPERS AND INCREASE REPEAT PURCHASES, WHILE ENGAGING AGENCIES AND COMMUNITY PARTNERS TO REACH VULNERABLE POPULATIONS ACROSS BORDERS. THE COALITION ALSO BRINGS INCENTIVE PROGRAM OPERATORS TOGETHER TO COLLECTIVELY ANALYZE AND IMPROVE PROGRAM OPERATIONS, MARKETING, FUNDRAISING, AND MORE.EXTERNAL EVALUATOR GEORGE MASON UNIVERSITY ANALYZES PROGRAM OPERATIONS AND FEEDBACK FROM SNAP PARTICIPANTS IN ORDER TO IMPROVE PROGRAM EFFICACY AND INDIVIDUAL DIRECT-TO-CONSUMER (DTC) EXPERIENCES.THIS PROJECT ALIGNS AND ADVANCES GUSNIP OBJECTIVES, SPECIFICALLY: MAXIMIZE FUNDS FOR DIRECT INCENTIVES TO PARTICIPANTS; COORDINATION WITH MULTIPLE STAKEHOLDERS; USE DTC SALES MARKETING; TEST PROMISING STRATEGIES TO CONTRIBUTE TO OUR UNDERSTANDING OF HOW BEST TO INCREASE PURCHASES OF F&V BY SNAP PARTICIPANTS, TO INFORM FUTURE EFFORTS; LOCATED IN UNDERSERVED COMMUNITIES; AND PROVIDE LOCAL F&V.

THOUGH THE COVID-19 PANDEMIC WAS HIGHLY CHALLENGING FOR SMALL FARMERS, RANCHERS, AND OUR FOOD SYSTEMS OVERALL, CONSUMERS FOUND NEW REASONS TO SEE THESE PRODUCERS AS RELIABLE SOURCES OF FRESH FOODS. AMONG THESE CONSUMERS, HOWEVER, LOW-INCOME LOW-ACCESS COMMUNITIES STILL SUFFER, ESPECIALLY IN THE WASHINGTON, DC, METRO AREA WHERE, ACCORDING TO THE CAPITAL AREA FOOD BANK, ONE-THIRD OF PEOPLE EXPERIENCED FOOD INSECURITY IN 2022, AND OF THOSE, 48 HAVE CHILDREN IN THE HOUSEHOLD.IN THIS CONTEXT, FRESHFARM WORKS TO BUILD A MORE EQUITABLE, VIBRANT, SUSTAINABLE, AND RESILIENT FOOD SYSTEM AS THE LARGEST FARMERS MARKET NETWORK IN THE MID-ATLANTIC WITH MORE THAN 250 PRODUCERS WHO SELL AT OUR 24 MARKETS THAT GENERATED 24.7M IN 2022. AS A TRUSTED LEADER AND CONVENER, AND WITH LESSONS LEARNED FROM OUR 2018 FMPP, FRESHFARM IS POISED TO MEET THE NEEDS AND OPPORTUNITIES OF THIS POST-PANDEMIC FOOD AND ECONOMIC LANDSCAPE THROUGH THE FOUR OBJECTIVES:OBJECTIVE 1: INCREASE CUSTOMERS UNDERSTANDING OF THE VALUE OF BUYING LOCAL REGIONAL FOODS AT FARMERS MARKETS AND FACILITATE CUSTOMERS ACCESS TO AND HABITS PURCHASING AT FARMERS MARKETS AND FARM STANDS THROUGH PROMOTIONAL AND EDUCATIONAL STRATEGIES, REAL-TIME DATA, AND CONNECTIONS WITH NUTRITION BENEFITS AND MATCHING PROGRAMS. OBJECTIVE 2: GROW THE ABILITY OF FARMERS AND RANCHERS IN THE FRESHFARM NETWORK TO INCREASE THEIR OWN CAPACITY TO BE VIABLE, SELF-SUSTAINING SELLERS AT FARMERS MARKETS, WITH AN EMPHASIS ON SOCIALLY DISADVANTAGED FARMERS AND RANCHERS THROUGH TRAINING, DATA-DRIVEN DECISION MAKING, AND NEW DIRECT PRODUCER-TO-CONSUMER OPPORTUNITIES INCLUDING TWO NEW FARM STANDS AND ONE MID-SIZED SEASONAL MARKET BECOMING A YEAR-ROUND MARKET.OBJECTIVE 3: HARNESS THE POWER OF SALES AND PRODUCER DATA BY IMPROVING AND EXPANDING FRESHFARMS MARKET TRACKER SYSTEM. THIS SYSTEM WILL CREATE A ONE-STOP, USER-FRIENDLY PORTAL THAT HELPS DRIVE DECISION MAKING FOR FRESHFARM AND PRODUCERS REGARDING PRODUCTS AND SCALE AT MARKET AND FOR CONSUMERS REGARDING MARKET ATTENDANCE HABITS AND PURCHASING CHOICES. IT WILL ALSO PROVIDE TRENDS THAT CAN INFORM BEST PRACTICES FOR OTHER MARKETS AND NETWORKS OF MARKETS.OBJECTIVE 4: INCREASE ACCESS TO FRESH, LOCAL FOOD FOR HISTORICALLY UNDERSERVED POPULATIONS OF WASHINGTON, DC, THROUGH (A) FARM STANDS AS VIABLE FARMERS MARKET ALTERNATIVES IN THE LOW-INCOME, LOW-ACCESS NEIGHBORHOODS OF WARDS 7 AND 8, AND (B) PROMOTION, EDUCATION, AND FACILITATION OF NUTRITION BENEFITS FOR LOW-INCOME, LOW-ACCESS ACROSS THE WASHINGTON, DC, AREA. ANTICIPATED OUTCOMES AND BENEFICIARIES INCLUDE GREATER CAPACITY AND CONFIDENCE FOR BEGINNING AND SOCIALLY DISADVANTAGED FARMERS RANCHERS IN SUSTAINING AND GROWING THEIR SMALL BUSINESSES STRONGER HABITS AND VALUES FOR SHOPPERS BUYING DIRECTLY FROM FARMERS RANCHERS AND PRODUCERS AND FOR LOW-INCOME LOW-ACCESS COMMUNITIES TO INCREASE THEIR COMFORT AND SPENDING POWER AT MARKET. KEY PARTNERS AND COLLABORATORS IN THIS WORK INCLUDE: VIRGINIA STATE UNIVERSITYS 1890 AGRICULTURAL PROGRAM WILL PROVIDE TRAINING AND TECHNICAL ASSISTANCE TO BUILD BUSINESS, MARKETING, AND AGRICULTURAL SKILLS OF FARMERS RANCHERS IN OUR NETWORK, WITH A PRIORITY ON NEW SOCIALLY DISADVANTAGED GROUPS. VIRGINIA FARMERS MARKET ASSOCIATION WILL PROVIDE RIGOROUS TRAINING FOR OUR MARKET MANAGERS. SEVERAL FARMERS IN OUR NETWORK WILL PROVIDE FEEDBACK AND SHARE THEIR BEST PRACTICES. SOFTWARE AND WEB DEVELOPERS WILL BUILD ROBUST DATA SYSTEMS THAT TRACK AND MAKE ACCESSIBLE MARKET SALES DATA AND PRODUCER AND PRODUCT DATA. WEB AND VIDEO PARTNERS WILL HELP US PROVIDE REAL-TIME DATA AND STORYTELLING TO SUPPORT CUSTOMERS UNDERSTANDING AND INVESTMENT IN OUR REGIONAL FOOD SYSTEM. FRESHFARMS FOODPRINTS PROGRAM WILL COLLABORATE TO SUPPORT NEW SCHOOL-BASED FARM STANDS FRESHFARMS COMMUNITY ENGAGEMENT PROGRAM WILL COLLABORATE TO PROVIDE SUPPORT FOR PRODUCERS AND MARKET MANAGERS ON FOOD NAVIGATION TO SUPPORT CUSTOMERS TO MAXIMIZE THEIR FOOD BENEFITS AT MARKET.

POP UP FOOD HUB: INNOVATION FOR POST-CRISIS FOOD DISTRIBUTIO IN THE MID-ATLANTIC

FRESHFARM, ARCADIA AND COMMUNITY FOODWORKS FRESH MATCH COALITION TO INCENTIVIZE SNAP SPENDING ON FRUITS AND VEGETABLES

FARMERS MARKET PROMOTION PROGRAM

**AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** FRESHFARM FOODPRINTS: CREATING SCHOOL-BASED HUBS FOR FOOD & AGRICULTURAL EDUCATIONTHROUGH THIS FOOD AND AGRICULTURE SERVICE LEARNING PROGRAM (FASLP), FRESHFARM WILL EXTEND THE CAPACITY AND DEPTH OF OUR SUCCESSFUL EXPERIENTIAL FOOD EDUCATION MODEL, FOODPRINTS, BY EXPANDING INNOVATIVE SERVICE LEARNING FOR COLLEGE, HIGH SCHOOL, AND MIDDLE SCHOOL STUDENTS IN (A) THE DELIVERY OF OUR INTERDISCIPLINARY PREK-5TH GRADE FOOD AND AGRICULTURAL EDUCATION CURRICULUM IN 21 SCHOOLS ACROSS WASHINGTON, DC, (B) CONNECTIONS WITH SCHOOL CAFETERIAS TO ENCOURAGE CONSUMPTION OF FRUITS AND VEGETABLES IN THE SCHOOL LUNCH PROGRAM, (C) ENGAGEMENT WITH LOCAL FARMERS AND FIRST-HAND AGRICULTURAL EXPERIENCES VIA FARM FIELD TRIPS, GUIDED FARMERS MARKET VISITS, AND SEASONAL WORK IN SCHOOL GARDENS, AND (D) SUPPORT FOR SCHOOL-BASED ACCESS POINTS FOR NUTRITIOUS AND AFFORDABLE FOOD, VIA FARM STANDS OR CSAS, FOR FAMILIES IN HISTORICALLY UNDERSERVED AREAS.PROJECT GOALSTHE TWO MAIN PROJECT GOALS ARE:GOAL 1: EMBED FRESHFARM FOODPRINTS EXPERIENTIAL FOOD AND AGRICULTURAL LEARNING AND ACCESS IN ELEMENTARY SCHOOLS - PRIMARILY IN HISTORICALLY UNDERSERVED AREAS OF WASHINGTON, DC - TO INCREASE FAMILIARITY WITH, ACCESS TO, AND CONSUMPTION OF LOCAL, FRESH, NUTRITIOUS FRUITS AND VEGETABLES AMONG STUDENTS AND FAMILIES.GOAL 2: DEVELOP AND DELIVER RELEVANT, REAL-WORLD OPPORTUNITIES WITH PRACTICAL APPLICATIONS FOR SERVICE LEARNERS TO GAIN LEADERSHIP SKILLS, KNOWLEDGE, AND EXPERIENCES THEY NEED TO EXPLORE AND PURSUE AGRICULTURAL AND FOOD-RELATED CAREERS.PROJECT ACTIVITIES1. EXPAND THE DEPTH AND BREADTH OF HANDS-ON FOOD AND AGRICULTURAL EDUCATION FOR DC PUBLIC ELEMENTARY SCHOOL STUDENTSWE WILL EXTEND OUR CAPACITY FOR DELIVERING OUR SUCCESSFUL FOODPRINTS PROGRAM, WITH A PROVEN TRACK RECORD OF COLLABORATING WITH SCHOOL COMMUNITIES TO ENGAGE STUDENTS IN EXPERIENTIAL LEARNING ABOUT AGRICULTURE, GARDENING, NUTRITION, COOKING, AND THE ORIGIN OF THE FOOD THAT THEY EAT. THE PROGRAM BRINGS SCIENCE, MATH, AND SOCIAL STUDIES TO LIFE WITH THE GOAL OF IMPROVING HEALTH OUTCOMES OF CHILDREN AND FAMILIES. WE EMBED FOOD AND AGRICULTURAL EDUCATORS IN PARTNER SCHOOLS USING OUR STANDARDS-BASED CURRICULUM OF 63 INTERDISCIPLINARY LESSONS, MAKING CONNECTIONS TO THE CAFETERIA, AND INCREASING ACCESS TO SEASONAL PRODUCE VIA COOKING AND EATING IN FOODPRINTS CLASSES AND SCHOOL-BASED FARM STANDS.2. EXPAND PARTICIPATION OF UNIVERSITY SERVICE LEARNERS IN HANDS-ON FOOD AND AGRICULTURAL EDUCATIONWE WILL PLACE 65 UNIVERSITY SERVICE LEARNERS, OVER THE TWO-YEAR PERIOD, TO WORK WEEKLY AS PART OF THE FOODPRINTS TEACHING TEAM TO DELIVER EXPERIENTIAL FOOD/AGRICULTURAL EDUCATION IN FOODPRINTS' DCPS PARTNER SCHOOLS, WITH TRAINING AND SUPPORT FROM FRESHFARM. SERVICE LEARNERS EXPAND STAFF CAPACITY, ALLOWING FOR MORE TIME FOR STUDENTS TO BE IMMERSED IN HANDS-ON LEARNING IN THE GARDEN AND KITCHEN. ADDITIONALLY, UNIVERSITY SERVICE LEARNERS WILL GAIN HANDS-ON EXPERIENCE IN AGRICULTURAL PRACTICES AND CONNECTIONS WITH AGRICULTURAL PRODUCERS VIA,GUIDED LEARNING OF AGRICULTURAL SKILLS IN SCHOOL GARDENS AND LOCAL FARMS, AND STRUCTURED MONTHLY, HANDS-ON SESSIONS ON GARDENING, LEADERSHIP DEVELOPMENT, AND FOOD SYSTEMS, INCLUDING A FARMERS MARKET AND/OR FARM FIELD TRIP.3. INCORPORATE HIGH SCHOOL SERVICE LEARNERSTWENTY HIGH SCHOOL STUDENTS WILL SERVE AS ASSISTANTS IN THE FOODPRINTS PROGRAM FOR A SEMESTER OR SUMMER DURING THE TWO-YEAR GRANT PERIOD (8 IN YEAR ONE AND 12 IN YEAR TWO) WHO WILL HAVE ACCESS TO THE SAME AGRICULTURAL TRAINING OPPORTUNITIES AND FIELD TRIPS AS UNIVERSITY STUDENTS.4. BUILD OUT MIDDLE SCHOOL SERVICE LEARNINGTHIRTY-FIVE MIDDLE SCHOOL SERVICE LEARNERS WILL BE ENGAGED IN CROSS-AGE LEARNING AS FOODPRINTS CLASS ASSISTANTS FOR THE PREK-8 DC PUBLIC MIDDLE SCHOOL, FRANCIS STEVENS, CONNECTING PAST FOODPRINTS EXPERIENCES WITH NEW PEER-LEADER ROLES. IN YEAR 2 OF THE PROJECT, WE WILL INVITE MIDDLE SCHOOL SERVICE LEARNERS TO PARTICIPATE IN AN AFTER SCHOOL TRAINING PROGRAM TO BECOME JUNIOR MASTER GARDENERS5. PROVIDE HANDS-ON EXPERIENCES IN AGRICULTURAL PRACTICESTO INCREASE ENGAGEMENT WITH MID-ATLANTIC FARMERS, THE PROJECT WILL INCLUDE LOCAL FARM FIELD TRIPS AND GUIDED TOURS AT FRESHFARM FARMERS MARKETS FOR SERVICE LEARNERS. TO INCREASE GARDENING/FARMING SKILLS, SERVICE LEARNERS WILL HAVE PLENTY OF SUPPORTED TIME WORKING IN FOODPRINTS' SCHOOL GARDENS.6. INTEGRATE FOOD EDUCATION WITH SCHOOL LUNCH ROOMS AND OUT IN THE COMMUNITYSERVICE LEARNERS WILL BE TRAINED TO RUN TASTE TESTS OF SEASONAL, HEALTHY PRODUCE IN SCHOOL LUNCHROOMS. SERVICE LEARNERS WILL ALSO BE TRAINED TO SUPPORT FOODPRINTS' SCHOOL-BASED ACCESS POINTS FOR NUTRITIOUS AND AFFORDABLE FOOD, VIA FARM STANDS OR CSAS, FOR FAMILIES IN FOODPRINTS SCHOOLS LOCATED IN HISTORICALLY UNDERSERVED AREAS.ANTICIPATED OUTCOMES & AUDIENCES IMPACTEDELEMENTARY STUDENTS WILL DEMONSTRATE INCREASED FOOD LITERACY THROUGH THE FOLLOWING DOMAINS: A) INCREASED FOOD AND AGRICULTURE KNOWLEDGE, B) INCREASED FOOD SKILLS SUCH AS COOKING TECHNIQUES, GARDENING PRACTICES, C) INCREASED SELF-EFFICACY FOR NAVIGATING THEIR FOOD ENVIRONMENT, AND D) INCREASED FRUIT AND VEGETABLE CONSUMPTION, THROUGH FRESHFARM'S FOODPRINTS EMBEDDED AT THEIR SCHOOL IN THE KITCHEN CLASSROOMS, GARDEN, AND CAFETERIA. AUDIENCES IMPACTED: 7700 STUDENTS ACROSS 23 ELEMENTARY SCHOOLS IN WASHINGTON DC'S WARDS 4, 5, 6, 7, 8UNIVERSITY, HIGH SCHOOL, AND MIDDLE SCHOOL STUDENTS WILL EXPAND THE CAPACITY TO DELIVER THE FOODPRINTS CURRICULUM, EXTEND FOODPRINTS CONNECTIONS TO THE CAFETERIA, AND IMPLEMENT SCHOOL-BASED PRODUCE MARKETS, AND WILL THEMSELVES DEMONSTRATE INCREASED FOOD LITERACY OVER THE TIME PERIOD OF THEIR SERVICE LEARNING INVOLVEMENT WITH THE FOODPRINTS PROGRAM. AUDIENCES IMPACTED: 65 STUDENTS ACROSS SIX UNIVERSITIES IN DC AND VIRGINIA, AND FOUR DC SECONDARY SCHOOLSSERVICE LEARNERS WILL INDICATE INCREASED INTEREST IN AND PREPAREDNESS FOR AGRICULTURAL AND FOOD-RELATED CAREERS IN THE PRIVATE SECTOR, GOVERNMENT, AND ACADEMIA THROUGH THEIR WORK WITH THE FRESHFARM FOODPRINTS PRO,GRAM. AUDIENCES IMPACTED: 65 SERVICE LEARNERS ACROSS SIX UNIVERSITIES IN DC AND VIRGINIA, AND FOUR HIGH SCHOOLS AND MIDDLE SCHOOLS IN DC.A FOOD AND AGRICULTURAL SERVICE LEARNING CURRICULUM FOR UNIVERSITY AND HIGH SCHOOL STUDENTS WILL BE DEVELOPED USING BEST PRACTICES DEVELOPED AT FRESHFARM OVER SEVEN YEARS AND INFORMED BY FEEDBACK FROM MORE THAN 70 SERVICE LEARNERS OVER THAT TIME. THIS WILL BE MADE ACCESSIBLE ONLINE FOR FREE TO SUPPORT THE DEVELOPMENT OF LEADERSHIP SKILLS, KNOWLEDGE, AND QUALITIES NECESSARY TO PREPARE UNIVERSITY AND HIGH SCHOOL-LEVEL SERVICE LEARNERS FOR FOOD AND AGRICULTURAL AND RELATED CAREERS IN THE PRIVATE SECTOR, GOVERNMENT, AND ACADEMIA. AUDIENCES IMPACTED: 65 SERVICE LEARNERS ACROSS SIX UNIVERSITIES IN DC AND VIRGINIA, AND FOUR DC HIGH SCHOOLS AND MIDDLE SCHOOLS.EVALUATIONWITH AN EVALUATION PARTNER TO BE DETERMINED, FRESHFARM WILL RUN TWO TYPES OF EVALUATION:OUTCOME EVALUATION THAT WILL MEASURE THE GROWTH OF BOTH FOODPRINTS STUDENTS' AND SERVICE LEARNERS AGRICULTURE, FOOD, AND NUTRITION KNOWLEDGE AND THEIR FOOD SKILLS VIA FOOD LITERACY ASSESSMENT TOOLS.PROCESS EVALUATION THAT WILL ASSESS PROGRAMMING DOSE, FIDELITY, RECEPTIVITY, ENGAGEMENT, AND PROGRAM SATISFACTION FOR FOODPRINTS' STUDENTS AND SERVICE LEARNERS. FOR SCHOOL-BASED FARM STANDS OR CSAS, WE WILL TRACK THE VALUE OF PRODUCE SOLD AT EACH MARKET AND THE PROPORTION PURCHASED WITH FEDERAL NUTRITION PROGRAM BENEFITS. CONNECTING TO THE CAFETERIA, WE WILL TRACK THE NUMBER OF TASTE TESTS HELD AND THE PROPORTION OF STUDENTS THAT LOVED OR LIKED EACH FOOD ITEM. FOR INTEGRATION OF FOODPRINTS INTO THE SCHOOL LUNCH MENU, WE WILL TRACK THE FREQUENCY AND VARIETY OF RECIPES THAT APPEAR ON THE MENU AT EACH SCHOOL. WE WILL ALSO TRACK OUR PROGRESS IN THE DEVELOPMENT OF THE FOOD AND AGRICULTURAL SERVICE LEARNING CURRICULUM.

FARM TO SCHOOL GRANT PROGRAM

THIS GRANT SUPPORTS THE COSTS INCURRED TO IMPLEMENT MEASURES TO RESPOND TO THE NOVEL CORONAVIRUS 2019 (COVID-19), WHICH MAY INCLUDE WORKPLACE SAFETY, MARKET PIVOTS, RETROFITTING FACILITIES, TRANSPORTATION, WORKER HOUSING, AND MEDICAL EXPENSES. IT PROVIDES NEEDED RELIEF TO THE FOOD PROCESSORS, DISTRIBUTORS, FARMERS MARKETS, AND PRODUCERS FOR THEIR COSTS INCURRED BETWEEN JANUARY 27, 2020, THE DATE UPON WHICH THE PUBLIC HEALTH EMERGENCY WAS DECLARED BY THE U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICE (HHS) UNDER SECTION 319 OF THE PUBLIC HEALTH SERVICE ACT, AND DECEMBER 31, 2021. BENEFICIARIES INCLUDE THE EMPLOYEES OF THE FOOD PROCESSORS, DISTRIBUTORS, FARMERS MARKETS, AND PRODUCERS.