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:

Farm field trips


Artichoke is just one of the many organic produces at Finca Sa Teulera (near Petra)

 Andreu Adrover shows us more of them...

...and the farm's animal husbandry.

 Another organic farm: the Finca Binifela (near Capdepera). 

Studying sea salt production on the island: Salinas d'es Trenc.

Naturally produced oranges, lemons, clementines and avocados at Ecovinyassa.

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

Listening to Juan Valesco, the owner of Crespí, a family business specialised in spices and condiments.

Enjoying a scoop of pretty refreshingly tasty ice cream while visiting the ice cream manufacture Sa Fàbrica de Gelats.

Browsing and buying Mediterranean delicacies from the Balearic Islands at one of Fet a Sóller's regional shops (also available online).

Olive oil tasting with Marta Mas after visiting Olinostro's production facility.

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 .

Restaurants such as Ca na Toneta (near Caimari) have got menus with local products and recipes inspired by tradition.

Fresh, simple, delicious. Light lunch at Ecovynassa after visiting the orange and lemon plantations.

Ensaimada (left), coca (bottom) and other typical pastry products from Mallorca.

'Eco-agrotourismo' on Mallorca includes vineyard tour and wine tasting. 

The group meets one of Mallorca's organic and biodynamic pioneers: Carlos Feliu at Bodega Can Feliu.

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.

Hiking in the Serra de Tramuntana - a declared UNESCO World Heritage site.

Joint dinner in the evening at the port of Cala Ratjada.