The FiBL Food Processing Working Group uses its expertise to support the development of sustainable value chains through practice-oriented research into the processing and quality of organic food. The team is involved in various European and Swiss projects that transfer knowledge about organic processing to farmers for direct marketing, small processing companies and the food industry.
Expertise and main areas of work
- Processing of organic food
- Legislation on organic food
- Association guidelines on organic food (Bio Suisse, Demeter)
- Participation in national and international projects and networks focussing on organic food processing
- Courses on farm processing (direct marketing)
- Residue management and minimisation (in collaboration with the FiBL working group on the assessment and avoidance of residues)
- List of inputs for organic farming in Switzerland - chapter ‘Cleaning, disinfection and hygiene agents’
- List of ingredients for winemaking - Auxiliary materials for the production of organic wine in Switzerland
