Benedicto Turgus (Benedict’s Market)
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AgroBRIDGES Good Practice Recording Template |
| SFSC Name: Benedicto Turgus (Benedict’s Market) | |
| Author(s) | Katarzyna Rull Quesada |
| 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 | |
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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. |
Benedicto Turgus (Benedict’s Market) is a gourmet marketplace that gathers representatives from Lithuanian farms and traders of the world’s gourmet products under one roof. The market is composed of stores and world kitchens. It links food products and restaurants with consumers, offering a convenient place to buy straight from the farm at a convenient time. In terms of food products, buyers can purchase fresh and vegetables, dairy products, cheeses, the highest quality of various meat and its products, fish and seafood, grocery products, nuts and dried fruits, warm bread, gourmet products from all over the world, confectionery and beverages. For culinary experience-oriented customers, the market offers a variety of snack bars and restaurants serving different food – from the freshest pastries, pies, and other delicacies to burgers and grill dishes, among others. The marketplace serves as a space for communicating and enjoying real food, combining the high-quality and social market traditions with the needs of modern merchants and good food enthusiasts. |
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Main results/outcomes of the activity (expected or final): Gourmet marketplace offers a wide range of food products to suit different tastes under one roof. It brings together small producers with high-quality products and offers a more craft and organic shopping experience that fits current needs of good food communities.
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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. |
Benedicto Turgus (Benedikto turgus) – gurmaniška turgavietė, po vienu stogu surenkanti Lietuvos ūkių atstovus ir pasaulio gurmaniškų produktų prekybininkus. Turgų sudaro parduotuvės ir pasaulio virtuvės. Ji susieja maisto produktus ir restoranus su vartotojais, siūlydama patogią vietą pirkti tiesiai iš ūkio patogiu laiku. Kalbant apie maisto produktus, pirkėjai gali įsigyti šviežių ir daržovių, pieno produktų, sūrių, aukščiausios kokybės įvairios mėsos ir jos produktų, žuvies ir jūros gėrybių, maisto produktų, riešutų ir džiovintų vaisių, šiltos duonos, gurmaniškų produktų iš viso pasaulio, konditerijos gaminių ir gėrimų. Į kulinarinę patirtį orientuotiems klientams rinka siūlo įvairius užkandžių barus ir restoranus, patiekiančius skirtingą maistą – nuo šviežiausių pyragaičių, pyragaičių ir kitų delikatesų iki mėsainių ir grilio patiekalų. Turgus yra erdvė bendrauti ir mėgautis realiu maistu, derinant aukštos kokybės ir socialinės rinkos tradicijas su šiuolaikinių prekybininkų ir gero maisto entuziastų poreikiais.
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| Pearls, Puzzles, Proposals? | Pearls: Food variety including traditional Lithuanian products and world’s gourmet products under in one single space . Puzzles: availability of salespeople and products during working hours Proposals: focus on quality, service and advertising |
| What needs did the ‘good practice’ respond to? | Combination of enjoying real, high-quality and diverse food in an evironment with social market traditions, modern merchants and good food enthusiasts. |
| Methodology Used: | Desk research |
| 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, gourmet-and high-quality/organic food oriented consumers, restaurants |
| Is the good practice supported by an IT application? If yes please describe and collect the TRL | The good practice is supported by a website and social media. |
| Media attachment (e.g. video link) or other attachment describing/depicting the Good Pratice | https://www.youtube.com/channel/UCHhHivOEz3ohPzHtjNhKOYA |
| Key words | Consumers, gourmet, farmers, food experience, food producers |
| Additonal information for reporting purposes | https://benediktoturgus.lt |
| #REF! | |
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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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