From Farm to Fork
Organic food and beverages producers, regional markets and online traders, local heritage, gastronomy and hospitality institutions. Our one-week field trip in June 2019 (and a pre-field trip in 2018) covered all stages of the value chain in organic food and beverages production on the island of Mallorca. Students participating in the field trip came from two international programmes, MSc International Food Business and Consumer Studies and MSc Sustainable Food Systems, both previously led by Prof. Dr. Christian Herzig as the then Programme Director during his time as Professsor for Management in the International Food Business at the University of Kassel. At the Justus-Liebig-University Giessen he continues carrying out field trips with students covering food production from farm to fork (see, for example: www.vomackeraufdenteller.de).
Joan Mayol, former agricultural minister of the Balearic Islands, shares with Prof. Dr. Christian Herzig his view of the organic sector's development on Mallorca...
...while visiting his olive tree plantation.
Visiting food processors and traders
Gastronomy, hospitality, and food culture
Talking to the Escola d'Hoteleria de les Illes Baleares to learn about gastronomy, hospitality and tourism industry on Mallorca.
Enjoying Paella - Spain's famous national dish.
A traditional Balearic breakfast or lunch dish: Pa amb oli .
Ensaimada (left), coca (bottom) and other typical pastry products from Mallorca.
'Eco-agrotourismo' on Mallorca includes vineyard tour and wine tasting.
Sightseeing and socialising
Walking around in the "Valley of Gold" - Sóller owes its prosperity and development to the liquid gold from olive trees and orange & lemon trade.
A half-day trip to the vibrant capital of the island - Palma de Mallorca.
Joint dinner in the evening at the port of Cala Ratjada.