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Course offers

A group of people in a barn containing blue barrels.

The vinegar course includes an excursion to an organic farm that produces vinegar. (Photo: FiBL, Ivraina Brändle)

The vinegar course includes an excursion to an organic farm that produces vinegar. (Photo: FiBL, Ivraina Brändle)
Woman at the table, putting the ingredients into a blender.

Course instructor Ivraina Brändle explains how to make an oat drink in the course on milk alternatives. (Photo: FiBL, Tessa Stucker)

Course instructor Ivraina Brändle explains how to make an oat drink in the course on milk alternatives. (Photo: FiBL, Tessa Stucker)
Three jars of fermented vegetables.

Participants in the fermentation course learn how to ferment various vegetables. (Photo: FiBL, Ludivine Nicod)

Participants in the fermentation course learn how to ferment various vegetables. (Photo: FiBL, Ludivine Nicod)

FiBL Switzerland regularly organises courses for farm processors. The current course dates can be viewed on Bioaktuell.ch. We are happy to receive suggestions for courses on other topics (by e-mail to ivraina.braendle(at)fibl.org).

Overview of the courses on offer

  • Self-control system in farm processing (in German and French)
    The course introduces the legal basis, shows where support is available and gives tips on the practical implementation of the HACCP self-control system for organically processed food.
  • Labelling organic products in direct marketing (in German and French)
    The course teaches the basics of labelling in accordance with the Swiss Food law, the Organic Farming Ordinance and the Bio Suisse and Demeter guidelines, creates labels for specific products and discusses and answers open questions on labelling.
  • Ready to eat (in German)
    The course covers current trends in ready-to-eat products, demonstrates practical production using an example and gives tips on successful product presentation.
  • Vinegar course for direct marketing (in German)
    The course teaches the basics of vinegar processing and the legal framework.
  • Production of milk alternatives - focus on oat drinks (in German)
    This course deals with the different types of plant-based drinks, their production, important aspects of production and explains why they should not be called "milk".
  • Nitrate/nitrite-free sausage production (in German)
    This practical course covers the production of sausages and dried meat without nitrate and nitrite, ensuring microbiological stability and the use of vegetable powder as a sensible alternative.
  • Lacto-fermentation (in French)
    The course covers the theoretical basics of fermentation and offers a practical workshop on preserving and increasing the value of organic food through fermentation.