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Critical Linkages: Strengthening Clusters in Urban and Rural Oregon
Sheila A. MartinInstitute of Portland Metropolitan
StudiesPortland State University
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Oregon’s Food and Beverage Industry
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Percent of Personal Income from Farming, Ag Services, Fishing, and Forestry
0.0%
2.0%
4.0%
6.0%
8.0%
10.0%
12.0%
1969
1970
1971
1972
1973
1974
1975
1976
1977
1978
1979
1980
1981
1982
1983
1984
1985
1986
1987
1988
1989
1990
Perc
en
t of
Pers
on
al In
com
e
Oregon Statewide Metro Nonmetro
Natural Resources Dominance falls
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Percent of income from Natural Resources and Information Industries
0.0%
1.0%
2.0%
3.0%
4.0%
5.0%
6.0%
7.0%
8.0%
1990
1991
1992
1993
1994
1995
1996
1997
1998
1999
2000
2001
2002
2003
2004
2005
2006
2007
Farming, Forestry and Fishing Computers + Information
Information Industries on the Rise
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Income From Ag Products
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Food Industry Employment Occurs Throughout Oregon
0
5,000
10,000
15,000
20,000
25,000
30,000
Crop Production Food Manfucturing Beverage Manufacturing
Metro NonmetroSource: Oregon Employment Department, QCEW
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Oregon Forest and Wood Products Industry
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0
5000
10000
15000
20000
25000
30000
35000
Forestry and Logging Wood Product Manufacturing
Metro Nonmetro
Wood Sector Employment Spans Metro and Nonmetro Counties
Source: Oregon Employment Department
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Rural Oregon Depends on Forest Income and Employment
Source: E.D.Hovee 2004
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Food Cluster Map
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Differentiation: Organic Certification
Oregon Certified Organic Acreage (Thousands)
31
45.4
59.2
83.3
0
10
20
30
40
50
60
70
80
90
2004 2005 2006 2007
Source: Center for Sustaining Agriculture and Natural Resources, WSU
Oregon Organic Farmgate Sales ($Million)
33.736.3
52.1
61.8
$0
$10
$20
$30
$40
$50
$60
$70
2003 2004 2005 2006
Oregon Farms with Organic Acreage
287 295
360
400
0
50
100
150
200
250
300
350
400
450
2004 2005 2006 2007
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Differentiation: Forest Certification
Photos: OSU Extension
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Differentiation: Direct Marketing
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Differentiation: Direct Marketing
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Upgrading Food and Forest Clusters
• Change transactions to interactions
• Differentiate • Integrate customers into
the development process • Focus on quality
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A Recipe for Success: Oregon Pear 75 1 ounce Oregon pear brandy 1/2 ounce fresh lemon juice 1/2 ounce simple syrup 4 ounces Oregon sparkling wine Peach Bitters (optional) Slice of dried Oregon pear, for garnish
Mix pear brandy, lemon juice and simple syrup in a cocktail shaker. Pour into a champagne glass. Fill with sparkling wine. Add a dash of bitters and garnish with dried pear.
Source: Adapted from www.kathycasey.com/liquid_kitchen