Print an Application Form / (pdf form)
For Information: info@wisconsinfreshproduce.org or phone (920) 478-4277
| The Wisconsin Fresh Fruit & Vegetable Conference is an annual educational event for fresh market fruit and vegetable growers sponsored by the Wisconsin Berry Growers, Wisconsin Apple Growers, Wisconsin Fresh Market Vegetable Growers, Wisconsin Grape Growers Association, Wisconsin Winery Association and Wisconsin Agricultural Tourism Associations | ![]() |
|
Reserve your space today! A standard booth is $480 or customize your space for $5.75 per square foot. (See the map for show space.) The first two representatives from each exhibiting company are entitled to attend any of the educational sessions at no additional charge! And, again this year, we will give exhibitors time to talk to attendees about their company or products at “mini-seminars” on Tuesday morning. |
The educational
sessions, which run Sunday through Tuesday, are planned by the University
of Wisconsin Extension. Experts from across the country and
around the world speak on topics dealing with production, marketing,
business, and government regulation.
|
|
AFFORDABLE RATES! Reserve your hotel room with the Wisconsin Fresh Fruit & Vegetable Conference before 12/10/2011 and pay just $99.95/night/room (tax included)! The Wilderness Territory Resort offers luxurious guest rooms, fine dining in one of SIX on-site restaurants FOUR indoor waterparks, and home of the luxurious Sundara Inn & Spa salon. |
![]() |
|
Sponsored by:
|
|
|
Sunday, January 15 Noon—1:00 p.m. Conference Registration 1:00 p.m. - 5:00 p.m. Convention opens, Exhibitor Trade Show Set-up 6:00 p.m. WGGA Wine Pairing Dinner (Extra charge) Monday, January 4 8:00 a.m.—10 a.m. Exhibitor Trade Show Setup
10:30
a.m. Trade Show Opens Tuesday, January 5 7:30 a.m.—1:00 p.m. Trade Show Open 1:00 p.m.—5:00 p.m. Exhibitor Tear Down |
|
|
Sandstone Ballroom Trade Show
Area Glacier Canyon Lodge - Wilderness Resort
Space will be assigned by Show Management based on order of receipt of applications, floor layout, and keeping competitors apart. |
|