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The Mill Pond fruit butters project
benefited from notable commitment
from the industry partner.
The fact that the co-owners contributed
half of the total project funding on
recipe development and testing went a long way
toward the culinary centre's receiving
a quick turnaround on the project's
proof-of-principle (POP) grant
from the Colleges Ontario Network
for Industry Innovation .
Mill Pond also contributed significant
resources, both in their time and expertise to
develop their company's business plan, and in
picking up and delivering the
various fruits to the college.
This in-kind support enabled the R and D team
to use and manage the R and D grant funding
most effectively.
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