How do you make them? The basics of fruit processing for the small producer - Budapest, March 2017


INVITATION

HOW DO YOU MAKE THEM?
THE BASICS OF FRUIT PROCESSING FOR THE SMALL PRODUCER. 
A basic presentation about syrups, jams, compotes, and fruit juices  
in Budapest – in March, 2017 – 4 times on Mondays.

Are you a small-scale producer? Do you grow fruits as a primary-producer? Would you like to raise your income and make products from fruits that sell well? But is it hard to be in compliance with the regulation of the Hungarian Health Book? Or you may not know EU regulations on the labeling of the products, and its mandatory labeling rule thoroughly? Would you like to avoid that the regulatory control classifies your products incorrectly?

If yes, please come to the presentations of the Food Club Foundation and the Research and Development Canned Research Ltd., where:
  • You can learn more about the methods of the processing of fruits for small scale production.
  • You will become more familiar with the requirements of raw materials and the microbiological safety standards.
  • We will accompany you through the manufacturing process of each fruit.
  • We will provide detailed information about the regulations of labeling.
  • We will show you good examples and practical advice.
  • We will bring to your attention the most common mistakes.
  • You can get answers for your questions on the spot.
Topics and places

I. SYRUPS of small-scale producers. How to make them?
Basic knowledge for a small-scale production

6 March, 2017 - Monday 11:00 – 14:00 

Agenda: 

11:00-12:00 - Syrup production as an activity of small-scale producers
  • Requirements imposed on raw materials
  • The microbiological safety of the syrups 
  • Fruit syrups from berry fruits such as raspberry
  • Fruit syrups from hard-shell fruits such as sour cherry
  • Water and extract based syrups of small-scale producers such as elder
  • Special quality fruit syrups from small-scale producers
  • Artisan syrups of small-scale producers
  • The labeling of syrups of small-scale producers
12:00-13:00 - The test results of syrups of small-scale producers
  • The test results of syrups purchased in markets and retail shops.
  • Examined characteristics: labeling, main nutritional parameters, color, texture and smell 
  • The results of product testing according to the specifications
  • Typical errors and their corrections
13:00-14:00 - Questions and answers

Presenters
  • Adrienn Sári-Scheibelhoffer, Graduate food engineer – K+F Canned Research Ltd. 
  • Aliz Csernák, Graduate food engineer – K+F Canned Research Ltd. 
Moderator
  • Ildikó Sárközy, Chief curator - Food Club Foundation

II. JAMS of small-scale producers. How to make them?
Basic knowledge for a small-scale production

13 March, 2017 - Monday 11:00 – 14:00 

Agenda:

11:00-12:00 - Jam production as an activity of small-scale producers
  • Requirements imposed on raw materials
  • The microbiological safety of the jams 
  • Jams of small-scale producer from berries such as strawberry
  • Jams of small-scale producers from hard-shell fruits such as apricot
  • Special quality jams of small-scale producers
  • Artisan jams of small-scale producers
  • Labeling of jams of small-scale producers
12:00-13:00 - The test results of jams of small-scale producers
  • The test results of small-scale produced jams purchased at open-air markets, retailers, and events
  • Examined characteristics: labeling, main nutritional parameters, color, texture and smell 
  • The results of product testing according to the specifications
  • Typical errors and their corrections
13:00-14:00 - Questions and answers

Presenters
  • Adrienn Sári-Scheibelhoffer, Graduate food engineer – K+F Canned Research Ltd. 
  • Aliz Csernák, Graduate food engineer – K+F Canned Research Ltd. 
Moderator
  • Ildikó Sárközy, Chief curator - Food Club Foundation

III. COMPOTES of small-scale producers. How to make them?
Basic knowledge for a small-scale production

20 March, 2017 - Monday 11:00 – 14:00 

Agenda:

11:00-12:00 - Compote production as an activity of small-scale producers
  • Requirements imposed on raw materials
  • The microbiological safety of the compotes
  • Compote of small-scale producers made of berries such as strawberry 
  • Compote of small-scale producers made of pome fruits such as pear 
  • Compote of small-scale producers made of hard-shell fruits such as cherry
  • The labeling of compotes of small-scale producers
12:00-13:00 - The test results of jams of small-scale producers
  • The test results of small-scale produced jams purchased at open-air markets, retailers, and events
  • Examined characteristics: labeling, main nutritional parameters, color, texture and smell 
  • The results of product testing according to the specifications
  • Typical errors and their corrections
13:00-14:00 - Questions and answers

Presenters
  • Adrienn Sári-Scheibelhoffer, Graduate food engineer – K+F Canned Research Ltd. 
  • Aliz Csernák, Graduate food engineer – K+F Canned Research Ltd. 
Moderator
  • Ildikó Sárközy, Chief curator - Food Club Foundation

IV. FRUIT JUICES of small-scale producers. How to make them?
Basic knowledge for a small-scale production

27 March, 2017 - Monday 11:00 – 14:00 

Agenda:

11:00-12:00 – Fruit juice production as an activity of small-scale producers
  • Requirements imposed on raw materials
  • The microbiological safety of the fruit juices
  • Filtered fruit juice of small-scale producers made of hard-shell fruits like sour cherry.
  • Fruit nectar of small-scale producers made of hard-shell fruits such as peach
  • Filtered fruit juices of small-scale producers made of pome fruits like apple
  • The labeling of fruits juices of small-scale producers
12:00-13:00 - The test results of jams of small-scale producers
  • The test results of small-scale produced jams purchased at open-air markets, retailers, and events
  • Examined characteristics: labeling, main nutritional parameters, color, texture and smell
  • The results of product testing according to the specifications
  • Typical errors and their corrections
13:00-14:00 - Questions and answers

Presenters
  • Adrienn Sári-Scheibelhoffer, Graduate food engineer – K+F Canned Research Ltd. 
  • Aliz Csernák, Graduate food engineer – K+F Canned Research Ltd. 
Moderator
  • Ildikó Sárközy, Chief curator - Food Club Foundation

How to participate?

Please fill out the online application located below. We will send a message to your e-mail address about the acceptance of the registration and bill you for the participation fee.

You must pay the attendance fee to be able to participate in the lecture.
Payment can be made through bank transfer or at bank branches.
The attendance fee is 4,800 HUF +VAT = 6,069 HUF per lecture per person

Discounts: You get 10% off after every lecture you register for. The only condition is that the participation fee be paid by the 28th of February, 2017.
For example: When one person applies for four lectures, he/she gets 40% off the final amount.

We send the location of the lectures to the e-mail address given on the registration form after we receive payment.

The location of the lectures is easily accessible by public transportation. Free and paid parking areas are available for those who arrive by car.