John Sechrest and Bruce Hecht look at Benton County's wealth of agricultural productivity and its dearth of food processing companies and see a missed opportunity.

That's why they've organized the Food Biz Boot Camp, a 40-hour workshop for entrepreneurs to be taught over three weekends in January, February and March at Wiegand Hall on the Oregon State University campus.

"We're trying to plant the seeds of a local food industry," said Sechrest, the economic development specialist with the Corvallis-Benton Chamber Coalition. "We're looking at the next generation of small (companies) that could grow into big ones."

While Benton County has just a handful of food processors, its neighbor to the south, Lane County, has more than 100, said Hecht, who co-founded the Corvallis chapter of The Natural Step Network. The Eugene area has produced some notable successes, such as Springfield Creamery, maker of Nancy's Yogurt.

"If you look at what happened in Eugene, you've got this big local food cluster that employs hundreds of people," Hecht said. "So that's the vision."

Participants will hear from more than 30 guest speakers, including keynoters David Yudkin, owner of Portland's Hotlips Pizza chain; Mel Bankoff, who founded Emerald Valley Kitchen in Eugene; and Bill Chambers, co-owner of Stahlbush Island Farm, a successful Corvallis-area farming and food processing operation.

Among the topics covered in the class will be market analysis, business planning, food safety, manufacturing, packaging and marketing.

To drive those lessons home, class members will use OSU's Food Science Lab to produce and package their own marinara sauce - and then try their hand at selling it.

The course fee is $275. Some scholarships are available. Register online at http://foodbiz.corvallisedp.com.

Sponsors include the Corvallis-Benton Chamber Coalition, the Corvallis chapter of The Natural Step Network, Oregon State University, Linn-Benton Community College, Willamette Neighborhood Housing Services and Ten Rivers Food Web.

Bennett Hall can be reached at 758-9529 or bennett.hall@lee.net.