During Green October, the Camden Public Library will be exploring some of the local efforts and local effects of the “green food” movement. Specialty food producers — often operating home-based microenterprises — are a growing Maine industry. Yet starting a Maine home-based food business can be a challenge, including licensing, food safety, and business skill-building. In addition, some recipes and food products for sale may need to be reviewed by the Maine Food Processing Authority.

“From Recipe to Market” on Tuesday, Oct. 18 at 6:30 p..m, is a panel presentation of local food startups and a representative from the University of Maine’s Cooperative Extension service who will offer experience and expertise on what an entrepreneur needs to do to prepare a new food product for the market. Speakers will include Beth Calder, Food Science Specialist with the University of Maine, Allison Lakin of Lakin’s Gorges Cheese LLC, and others.

“Do you have a recipe that has been passed through your family for generations?” asks Beth Calder in her introduction to “Recipe to Market.” “Do family and friends rave about a food product that you make and encourage you to start your own food business? Are you an entrepreneur who sees a niche market for your food product? Are you a small-scale farmer who wants to develop value-added food products? Are you a caterer or restaurant owner who would like to provide one of your signature products to the retail market?” The panel discussion on Oct. 18 will offer insights and suggestions about how to begin a home-based food business.

Lakin’s Gorges Cheese LLC is a new cheese-making business in Rockport, started by Allison Lakin. Lakin makes basket-molded fresh Ricotta from local Maine milk.