Podkarpackie Smaki (Subcarpathian Flavors Cluster)

AgroBRIDGES Good Practice Recording Template
SFSC Name: Podkarpackie Smaki (Subcarpathian Flavours Cluster)
Author(s) Tomasz Bober
Insert photo or any visual image or diagram e.g. /Word or Image Collage
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
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’: The PRO CARPATHIA – Association for the Development and Promotion of Podkarpacie is a business support organization created in 2004 and aimed at aimating local community and local governments. In addition, it conducts research, publishing and business activities focused on local government, social institutions and enterprises. It implements its statutory objectives by initiating multiple national and international projects.
One of them is the Subcarpathian Flavors Cluster – an association of local producers of traditional and organic regional food based on two criteria – quality and tradition. The cluster was established in January 2013 by 21 entities. Currently, it associates 62 entities that gathers producers of regional, traditional and ecological products, restaurants, vineyards, confectioneries and agritourism farms.
The aim of the cluster is to support producers by acquiring external funds, provide training activities and to stimulate their integration with the scientific community. Trainings are organised in terms of bussines development, but also about culture and regional food production. They are frequent and some organised due to needs.
It is also focused on promotion of regional, traditional and ecological products produced in the Podkarpackie Voivodeship, their popularization, as well as supporting the common culinary heritage. The organization acts as a bridge to purchase products directly from producers and food processing companies. The first of the activities of cluster was the creation of the Podkarpackie Tastes Culinary Trail – the only active culinary route in Podkarpacie and one of the longest culinary routes in Poland.
In several places on the Podkarpackie Tastes Culinary Trail, it is possible to find a specially prepared and labeled Podkarpackie Tastes Shelf, with regional, traditional and ecological products from local producers. Cluster also have a stationary store with headquarters in the Regional Governement Office.
In 2020, an online store was launched, followed by a retail store and warehouse located in Agrohurt – the agricultural commodity exchange. Both the on-line store and the stationary store offer fresh products directly from cluster members.
Main results/outcomes of the activity (expected or final): Consumers can buy healthy products, traditional and organic. Products are labeled by approved organisation. The on-line shop allows to buy from home – which was important during lockdown caused by covid-19.
Further information/Reference:
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.
Stowarzyszenia na Rzecz Rozwoju i Promocji Podkarpacia PRO CARPATHIA jest Instytucją Otoczenia Biznesu oraz podmiotem aktywizującym lokalną społeczność i samorządy. Ponadto prowadzi działalność badawczą, wydawniczą i gospodarczą, skierowaną do sektora samorządowego, instytucji społecznych oraz przedsiębiorstw. Stowarzyszenie funkcjonuje od 2004 roku.
Jednym z projektów jest Klaster Podkarpackie Smaki, zrzeszenie podkarpackich producentów żywności regionalnej tradycyjnej i ekologicznej. Klaster został powołany w 2013 r. przez 21 podmiotów. Obecnie zrzesza 62 podmioty. Oprócz producentów produktów regionalnych, tradycyjnych i ekologicznych, znajdują się w nim także restauracje dwie winnice, dwie cukiernie i trzy gospodarstwa agroturystyczne.
Celem Klastra jest wspieranie producentów poprzez pozyskiwanie środków zewnętrznych, działania szkoleniowe, integrację ze środowiskiem naukowym oraz promocja produktów regionalnych, tradycyjnych i ekologicznych produkowanych na terenie województwa podkarpackiego, ich popularyzacja, a także wspieranie wspólnego dziedzictwa kulinarnego. Pozwala nabywać produkty bezpośrednio od producentów i przetwórców. Pierwszym z działań było utworzenie Szlak Kulinarny Podkarpackie Smaki, jest jedyny aktywny szlak kulinarny na Podkarpaciu i jedna z najdłuższych kulinarnych tras w Polsce.
W obiektach na Szlaku Kulinarnym Podkarpackie Smaki można było znaleźć specjalnie przygotowaną i oznakowaną Półkę Podkarpackie Smaki, na której znajdują się produkty regionalne, tradycyjne i ekologiczne rodzimych producentów. Potem pojawił się sklep stacjonarny z siedzibą w Urzędzie Marszałkowskim.
W 2020 roku wystartował sklep internetowy i zaraz potem sklep detaliczny i hurtownia zlokalizowana na terenie Agrohurt – giełdy towarów rolnych. Zarówno sklep on-line i stacjonarny oferują świeże produkty bezpośrednio od członków klastra.
Pearls, Puzzles, Proposals? Pearls: traditional, regionally labeled food by known and approved organisation. Support from local government Puzzles: finding solution for better packaging, bottleneck problem in high season Proposals: focusing on proximate regions
What needs did the ‘good practice’ respond to? Possibility to buy from producers with only one intermediary. Traditional products. On-line shop was essential help in covid-19 situation and break in supply chain.
Methodology Used: Desk research, interview (1), participatory observation.
Sector All Sectors
Actors/Stakeholders involved. Who are key actors in the supply chain AND who are key enablers of the process? Farmers, food producers and processors, local consumers, local authorities and regional government
Is the good practice supported by an IT application? If yes please describe and collect the TRL The good practice is supported by an online platform.
Media attachment (e.g. video link) or other attachment describing/depicting the Good Pratice https://youtu.be/rxB6Oa2wIOQ


Key words Online, e-commerce, farmers, consumers, local, traditional, regional
Additonal information for reporting purposes https://www.podkarpackiesmaki.pl/


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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