The ECO Traditional Food Producer Course introduces participants to the key aspects of producing natural, local food based on traditional recipes. The material covers the fundamentals of food processing, quality and safety principles, the characteristics of plant- and animal-based raw materials, and the technological processes used in small facilities and farms.

During the course, the essential stages of traditional food production are discussed, including hygiene and organizational requirements, as well as opportunities for using local resources and raw materials. Participants also learn about the market dimension of traditional foods, including the importance of regional products, quality certification, and consumer trends.

The aim of the course is to build foundational knowledge that helps participants understand how to produce food in accordance with the principles of sustainable production, while respecting tradition and meeting the demands of the modern market.

Last modified: Thursday, 11 December 2025, 1:43 PM