Conservas artesanales contigo
|AgroBRIDGES Good Practice Recording Template|
|Author(s)||Girón Domínguez, Carmen; Corral Franco, Víctor – CTA|
|Insert photo or any visual image or diagram e.g. /Word or Image Collage||https://www.conservasartesanalescontigo.es/|
|Choose a primary theme that the Good Practice adheres to (three themes can be considered:||Mutual benefits between primary producers and consumers|
|If relevant choose a secondary theme that the Good Practice adheres to||Education and awareness raising practices|
|If relevant choose a tertiary theme that the Good Practice adheres to|
EIP Practice Abstract Format:
Short summary for practitioners in English on the (final or expected) outcomes (1000-1500 characters, word count – no spaces).This summary should be as interesting as possible for farmers/end-users, using a direct and easy understandable language and pointing out entrepreneurial elements which are particularly relevant for practitioners. Research oriented aspects which do not help the understanding of the practice itself should be avoided.
|Short description of the ‘Good Practice’: artisanal, local and small transformation process (non-industrial kitchens, small kitchens) of localy produced fruits and vegetables to jams, sauces and other products.|
|Main results/outcomes of the activity (expected or final): a mixed profile, not only transformed products are sold to their local ecologic and artisanal stores, but also, they sell internationally to small stores and wholesale distribution networks.|
Short summary for practitioners in native language on the (final or expected) outcomes (1000-1500 characters, word count – no spaces).
This summary should be as interesting as possible for farmers/end-users, using a direct and easy understandable language and pointing out entrepreneurial elements which are particularly relevant for practitioners. Research oriented aspects which do not help the understanding of the practice itself should be avoided.
|Further information: https://www.conservasartesanalescontigo.es/contigo-conservas-artesanales/|
|Producen artesanalmente, localmente y en pequeños procesos de transformación (pequeñas cocinas no industriales), mermeladas, salsas y otros productos de frutas y verduras producidas localmente. Tienen un perfil mixto, no sólo los productos transformados se venden a sus tiendas locales ecológicas y artesanales, sino también, venden internacionalmente a pequeñas tiendas y redes de distribución al por mayor.|
|Pearls, Puzzles, Proposals?||Pearls: local and ecologic production of transformed vegetables and fruits (produced localy) is a value added to the business since, first, the demand of this type of productis seems to be higher every day, and second, they have increased the value of the production by applying primary, secondary transformation, the packaging, export, and wholesale distribution. Their good marketing strategy online helped them reach national and international consumers. Puzzles: it is not easy to build up a model of this type since food and quality regulation are stricted, each region have specific needs and the initial investment has to be borne. Proposals: to do a market study of the region needs, the vegetables produced localy and subcontract laboratory and consultancy services for food and qualiti regulation purposes. Also, it is suggested to “experiment in the kitchen” in home kitchen about what transformative processes should be addressed to transform the vegetables and fruits.|
|What needs did the ‘good practice’ respond to?||This model respond to a demand of ecologic and artisanal production of transformed products as well as a need to reduce the number of unemployed women in the local area. They started buying local vegetable and fruits, hiring unemployed women and renting a small kitchen to process the vegetables. Nowadays, they sell to local and international ecologic shops.|
|Methodology Used:||Website, 1:1 interview with owner Susana Espinosa Nogales|
|Actors/Stakeholders involved. Who are key actors in the supply chain AND who are key enablers of the process?||Local producers, themselves transforming the product to other new one and local shops/online store/international shops.|
|Is the good practice supported by an IT application? If yes please describe and collect the TRL||Not beyond social media and webpage|
|Optional: What supports were provided by public sector bodies/policy instruments?||
The Andalusian Entreprenurial Center (CADE in Spanish acronym) granted a small plant to instal a kitchen to process the product, helping them improve their food quality requirements.
|Media attachment (e.g. video link) or other attachment describing/depicting the Good Pratice|
local transformation, social labour, online, social media, artisanal, consumers, ecologic, organic
This project has received funding from the European Union’s Horizon 2020
research and innovation programme under grant agreement No. 101000788
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"We connect producers and consumers in new business and marketing models for Short Food Supply Chains"