Students create decadent chocolates in a pilot plant on campus, selling the bars in Central Coast markets, on campus and by special order. Bestsellers include the milk and dark chocolate bars and the olallieberry crisp.

Campus bee hives produce golden jars of fresh honey throughout the fall and spring quarters. The highly sought-after honey is available seasonally at the Cal Poly Campus Market and at the Cal Poly Plant Shop.

Cal Poly wines, and the vineyards they come from, have had a long-standing tradition of excellence. Premier wines include the 2013 chardonnay, which displays a balance of perfume, baked apple and soft white flowers in the bouquet, and the 2013 pinot noir with its dark and expressive cherry compote, cola, graphite and toasted walnut flavors.

Cal Poly students craft award-winning cheeses and ice creams and take courses in all aspects of dairy science and technology. Cal Poly’s dairy products are made from milk from the university’s own herd of Holstein and Jersey cows that graze on the rolling hills of the Central California coast.

Cal Poly students develop, produce, package and sell several succulent jams and barbecue sauces. The ever-popular olallieberry jam is a local favorite.

Cal Poly’s state-of-the-art Meat Processing Center, which holds the sole USDA certification on a university campus, provides students with the opportunity to produce, package and market meat products. Cal Poly Meats offers fresh beef, pork, lamb, poultry and specialty meats including bacon, sausage and jerky.

An array of fresh vegetables and fruits are grown on campus seasonally, including at the 11-acre Cal Poly Organic Farm where students learn sustainable farming practices. The delectable bounty can easily stock a kitchen: avocados, oranges, grapes, lemons, blueberries, apples, peaches, apricots, sweet corn, broccoli, tomatoes, lettuce, cauliflower, cucumbers and squash. Cal Poly’s first strawberries are now available in stores around the Central Coast.