Salone del Gusto - Terra Madre

TERRA MADRE FOOD COMMUNITIES

Currently around 2,000 communities of farmers, herders, cheesemakers, fishers and food producers throughout the world have joined together in the Terra Madre network. From Indonesia to Brazil, from Italy to Morocco, every community is working to preserve local, seasonal, quality food, their local environment and traditional knowledge.

The network was founded in 2004 by Slow Food, and its first nodes were the Presidia. Now there are Terra Madre food communities in 150 countries, involving thousands of producers united by a common desire: to defend local products from globalized standardization and to promote a production model that respects people and the fertility of the land.

There are over 400 food communities in the  Salone del Gusto and Terra Madre Marketplace. For the first time, each community will have their own stand in the Marketplace, where they can tell their story through their products.

Discover Terra Madre network at www.terramadre.org 

 

• Southeastern African American Organic Farmers (United States)

  stand 6F 018
  

  The Southeastern African Americans Farmers Organic Network (SAAFON) was born out of the need to support small and limited resource African American farmers in becoming organic farmers. SAAFON runs intensive training sessions meant to prepare farmers for all aspects of organic production, including pest management and organic certification. Besides sending each participant home with an individualized farming plan, SAAFON also provides the costs for its farmers’ first organic certification fee. By offering the skills necessary for farmers to go organic, SAAFON has also created a strong network of small farmers in the region, who come from six different states in the region.
  
  Production Area
  Southern United States
  
  

• Arroyo San Pedro Jorullo Organic Farmers (Mexico)

  stand 6A 022
  

  The regional union of Arroyo San Pedro Jorullo cooperatives is an organization uniting producers from 7 communities in the municipalities of Tunicato, La Huacana and Churumuco in the state of Michoacán. Because of the scarce water in the dry tropical region—where precipitation reaches an annual maximum of 600 millimeters—the community is dedicated to the responsible management and protection of water sources, including through the development of fishing and farming activities, made possible precisely because of the sustainable use of springs, streams and wells. The community members follow the principles of organic agriculture, processing crops like flor de Jamaica (Hibiscus sabdariffa), ajonjoli (sesame) and sorghum and selling them regionally.
  
  Production area
  Tunicato, La Huacana and Churumuco, Michoacán state
  
  

• Icelandic Organic Farmers (Iceland)

  stand 6J 018
  

  The farm and factory “The Mother Earth” is located in the beautiful landscape of the Eastern part of Iceland nearby a glacial lake. It is an organic farm and factory run by a family. It specializes in growing organic barley that will be sold as a whole grain and flour. The quality of the Icelandic barley is unique: it contains high levels of anti-oxidants that help to reduce cholesterol in the blood. Moreover the barley is the main ingredient in the Mother Earth’s vegetarian burgers, one of its typical products. The farm grows vegetables and potatoes as well and the whole production is 100% certified organic. Another famous product of the Mother Earth farm is the wide range of massage and skin care oils made from the organic herbs. The farm is also deeply engaged and involved in the reforestation of this beautiful land.
  
  Production Area
  Eastern Iceland
  
  
  

• San Juan del Cuyo Farmers and Processors (Argentina)

  stand 6F 001
  

  The Cuyo region in central-west Argentina covers the provinces of Mendoza, San Juan and San Luis. East of the Andean cordillera, the mountainous province of San Juan has scant vegetation and hilly zones watered by rivers fed in the spring by melting snow. Around 50 farmers and food processors joined the Slow Food Raiz del Cuyo Convivium in 2008, launching an initiative of collaboration and participation with the partnership of the Universidad Nacional de San Juan. The community members mostly make organic wine (Cuyo is the leading winemaking area in Latin America), olive oil, tomato preserves and sweets based on fruit (particularly grapes) and local milk. Collaboration with the local university ensures constant training for the producers, who regularly organize meetings on organic agriculture with the province’s consumers.
  
  Production area
  San Juan province
  

• Organic Beef, Lamb, Pig and Rangeland Goat Farmers (Australia)

  stand 6G 090
  

  The community is approximately 66,000 hectares in New South Wales, Australia. The property is divided into three different farms that are suited for different types of animals. This organic meat community breeds the animals and produces various meat products, utilizing 100% or the animals for different kinds of fresh to cured meats, made with no artificial nitrates, chemicals or additives. The farming practices maintain healthy soils and healthy plants which equals healthy animals, healthy people and sustainable food production. Farm owners also train farm workers, butchers and retail staff to ensure that all people involved in the chain work using sustainable methods.
  
  Production area
  Bourke, Hunter Valley and Hawkesbury, New South Wales, Australia
  

• Breeders of Molo Lamb (Kenya)

  stand 6K 032
  

  The Molo lamb most likely came from crossing the traditional local African livestock with the exotic breeds imported from the Europeans in the ‘50s. The latter was very heavy and robust, whereas the local breed was smaller, a different colour and more suited to the climate and landscape.
  This community of breeders is composed of around 100 people, who united with the aim of having a stronger and unique impact on the market, avoiding the exploitation of intermediaries. The Molo lamb is considered a speciality on the market and in restaurants in Nairobi, but unfortunately there is not yet a direct link between breeders and buyers. Retailers, therefore, are still selling the meat at higher prices in the cities and paying an unfair price to the breeders. The community has recently started marketing also the wool of the animals manufacturing clothes and toys.
  
  Production Area
  Molo region

• Stara Planina Livestock Farmers (Serbia)

  stand 6H 032
  

  Near the Bulgarian border, a group of farmers has decided to reintroduce many of the ancient Balkan breeds into the vast pastures of the Stara Planina. As well as Karakachan sheep and Balkan goats and donkeys, the local farmers are also trying to repopulate the valleys with the traditional Busa cattle breed. Small but very hardy, this ancient breed has preserved many wild traits: The cows cannot be milked unless they are close to their calves, and as they graze, they keep the smaller animals in the middle of the herd.
  Belo Sirene, a white cheese similar to feta, has long been made in these mountains, its flavor reflecting all the rich variety of the mountain meadows.
  
  Production area
  Dimitrovgrad municipality
  

• Coroca Native Bee Breeders (Brazil)

  stand 6C 015
  

  The Coroca community unites 20 families in a rural area. The families grow crops, gather wild fruit and fish, but their main source of income comes from beekeeping. This activity is based on two important principles: the use of species native to the region and the induced reproduction of the colonies. The Coroca community uses a technology in the hive that facilitates the reproduction of the colonies. The honey is collected by the 35 producers using an extraction pump and is then taken to a special structure, the honey house, where it is left to settle and then packaged without any further treatment. Much of the honey is consumed within the community, while the rest is sold regionally.
  
  Production area
  Santarém, Pará state, North region
  

• Viennese Snail Breeders (Austria)

  stand 6F 032
  

  The Viennese have a long tradition of preparing and eating snails (Helix pomatia) that stretches back to the Middle Ages. For the Romans in Carnuntum (the capital of the Roman province Pannonien, 40km east of Vienna), these snails were a much-loved delicacy. Due to the huge demand, snail farming was very common in and around Vienna. Many abbeys and castles had their own snail gardens where they were fed special aromatic herbs for flavor. However, by the 20th century, most snails were simply collected from the wild and sold at the market. The Helix pomatia is now a protected species and its collection has been prohibited since the 1980s. Reliving the old Viennese traditions, snail breeder Andreas Gugumuck transformed a 400-year-old farmhouse in the southern Viennese district of Rothneusiedl into a snail farm.They are bred free-range without the use of chemicals. The snails thrive on cultivated sunflowers, beet leaves, canola flower, and a variety of herbs including thyme and fennel. The traditional Viennese method is to eat them boiled then tossed in garlic butter, dipped in beer batter, and fried in hot pork lard. They are then served in a saucy concoction of vinegar, horseradish and onions. Variations include filling them with butter and anchovies or - a purely Viennese specialty - sweetened with caramelized sugar.
  
  Production area
  Vienna

• Monmouthshire Pig Breeders (United Kingdom)

  The community comes from Trealy Farm, in Monmouthshire, at the Welsh border. The community produces British and continental-style fresh and cooked sausages as well as traditionally cured bacons and hams and air-dried products rarely made in the UK. The products are made from meat sourced from Trealy Farm’s own pigs or other local farms. All are free-range, fed a natural diet and are traditional breed, primarily Gloucester Old Spot, Welsh and Saddleback. Other meats used are also reared locally and free-range. The community combines traditional methods of curing, smoking and air-drying with innovation and technology inspired by training with charcuterie makers across Europe. Preservatives are kept to an absolute minimum without artificial flavors, artificial colors or emulsifiers. Organic-approved curing salts contain no nitrates and, if absolutely necessary for product safety, only the lowest possible levels of nitrite. No other artificial additives of any sort are used. Nearly all of the products are gluten-free and dairy-free. The community continues to develop and Trealy Farm will remain to be used for a variety of education and training courses run for adults, children and families.
  
  Production Area
  Monmouthshire, Wales
  
  

• Native Oyster Producers of Colchester (United Kingdom)

  Colchester Native Oysters are harvested from September through May in the shallow creeks off Mersea Island in Essex and north of the River Thames. They have been grown in the creeks for at least 200 years and were found there by the Romans 2000 years ago. The more prevalent Pacific gigas are harvested throughout the year.
  The shell of the Colchester Native Oyster is flat, the flesh is firm and often tinged with green, a historic mark of quality for the French.
  This application includes oysters re-laid in the creeks for at least 6 months to give them the distinctive characteristics of creamy flesh together with a particular salty flavour. This flavour must come from the marsh-fringed environment in the creeks together with the fact that the Blackwater is the second saltiest river in the country. The oysters that spatted in the river are dredged up by small boats, which also cultivate the ground, and are then re-laid in the creeks to fatten before being dredged up by the same boats the next season.
  According to seventh generation oysterman Richard Haward, "Oysters also taste of the water from where they come". The Colchester Oyster, however, is more fragile than the Pacific gigas and therefore more susceptible to changes in its environment. Stocks have consequently suffered from periodic depletion, of which pesticide run-off from farmland is a significant factor. Currently, the oystermen believe that global warming and the rising temperatures of the creek beds may turn out to be the greatest threat yet. As recently as 2003, the future of the oysters has been threatened by the necessary, yet controversial, work undertaken by the Environment Agency to restore nearby marshlands.
  There are now about 150 people engaged in growing the oysters, washing, grading, depurating, packing and selling.
  About 10% of the oysters are sold through The Company Shed, the on-site restaurant, at Borough Market and other markets. Most of the remainder, particularly the larger ones, are sold to wholesalers and restaurants in London with the smaller sizes being exported, mainly to Belgium. In the past, there have always been exports to Spain, Germany, France, Switzerland and Hong Kong and the community aspires to export to Italy.
  Educational activities include visits by schoolchildren to the shore facilities, and smaller/older parties to the entire range of activities.
  
  Production Area
  Mersea Island in Essex and north of the River Thames, South East England
  
  
  
  

• Lishui Organic Beekeepers (China)

  stand 6G 076
  

  In 1996 Ms. Jing Chen, who has worked as bee-keeper for 30 years, started an organic bee-keeping project and founded the first organic apiary in China. After retiring in 2008, together with other local bee-keepers and some experts, she established the organic bee-keeping technology learning community in Lishui, in the Jiangsu Province.
  The aim of this learning community is to teach the local beekeepers how to use the bee-keeping technology and how to practice organic farming in order to produce high-quality, natural, organic and good bee-products.
  This community holds regular training courses for consumers and organizes visits to bee-keeping farms to show to consumers how high quality honey is produced.
  
  Production Area
  Hefeng town, Lishui County, Jiangsu Province
  
  

• Chaco Impenetrable Beekeepers (Argentina)

  stand 6C 016
  

  A group of 50 beekeepers from El Chaco Impenetrable, where the Teuco and the Bermejito rivers come together, set up the El Mojo beekeeping cooperative in 2004. The area is home to indigenous Tobas and Wichis communities, as well as Criollos and descendants of Europeans.
  The cooperative works with native bees and has 2,500 hives producing mixed-flower honey. Half of the hives will soon obtain organic certification. The cooperative’s members also reproduce the queen bees.
  The Asociación de Productores Orgánicos del Noroeste Argentino (APONA) was formed together with other cooperatives from the Chaco, San Luis, Tucumán and Santiago del Estero provinces. Through the Consorcio Wayra, they are now organizing the direct export of certified organic and fair-trade fractionated honey. Thanks to its membership of the consortium, the El Mojo cooperative has been able to benefit from many training activities, technical assistance and help with the production of organic honey.
  
  Production area
  Chaco province
  

• Sinai Beekeepers (Egypt)

  stand 6J 090
  

  Master beekeeper Sheikh Said Abud has attracted a small group of followers, who help him produce a highly prized mixed-flower honey. Sheikh keeps three types of bees, and also reproduces them. His 180 hives are spread around three different areas on Mount Sinai, at altitudes between 1,000 and 1,600 meters above sea level. Here, the dry climate allows only a few plants to flourish: acacia, cayapple, rabel (a local variety of chamomile), habak mint, rosemary and other aromatic and medicinal plants. Their flowers produce a liquid, amber-colored honey with a complex flavor, strong aromatic notes and a bitter finish, which is sold as a medicine in the Cairo and Suez markets.
  
  Production area
  Mount Sinai
  

• Beekeepers from Horde (Ethiopia)

  stand 6K 041
  

  Horde lies at a height of about 2000 meters in highlands covered in natural forests. Twenty beekeepers from this village formed an association in 2010. Each producer has a number of kafò (traditional hives) and the first rational hives have been introduced only recently. Honey is harvested from September to November and from March to June. It is obtained from a variety of local plants: wanza (Cordia africana), coffee (Coffea arabica), tikur inchet (Prunus africana) and a local Oliniaceae variety (Olinia rochetiana). The honey is red in color with liquid consistency, both flavor and odor are very sweet. It is sold in nearby towns such as Osanna and Gombora, to merchants (producers of tej or intermediaries) and in a shop set up by the Italian association Modena per Gli Altri, in nearby Shalala. In the past the honey was used for religious blessings and to show honor and respect, as well as medicinal treatment.
  In 2009 the community joined the "Honeys of Ethiopia" project.
  
  Production Area
  Horde, Southern Nations, Nationalities, and People’s Region (SNNPR

• Mardoño Beekeepers (Chile)

  stand 6C 015
  

  A group of beekeepers in the Itata Valley who produce honey and honey products are working to preserve the flora of coastal and inland areas in the province of Ñuble. Tree species like quillay (Quillaja saponaria), espino (Acacia caven), peumo (Cryptocarya alba), boldo (Peumus boldus), patagua (Crinodendron patagua), maitén (Maytenus boaria), arrayán (Luma apiculata), litre (Lithraea caustica) and particularly mardoño (Escallonia revoluta) risk disappearing completely because of the steep rise in the number of hectares turned over to plantations of exotics like pine and eucalyptus, popular with the timber industry because of their fast growth. The flowers of the native trees are the basis for a range of honeys, made using clean and natural techniques. To control disease among the bees, for example, the beekeepers use products based on acaricidal essential oils from specially cultivated medicinal plants.
  
  Production area
  Portezuelo, VIII region (Biobío)
  
  

• Musaya Beekeepers (Sierra Leone)

  stand 6L 041
  

  The Musaya community turned to beekeeping as a source of income after the end of the civil war, and 25 beekeepers are now united in an association. They use 400 traditional hives and seven rational wooden hives. Until recently the traditional hives, cylinders of dried grass, were hung very high up in the tree branches. With the assistance of the FAO, they have been arranged lower down and modified, with the brood area separated from the honey-production area. The new location of the hives means the women can also participate in honey gathering, which takes place in April and August. Total annual production is around 340 liters. After being gathered, the honey is filtered, poured into small plastic drums and sold loose. Around 150 liters of wax collected from the hives is used to make candles and other crafts.
  
  Production Area
  Musaya, Koinadugu district, Northern province
  
  

• Oberá Beekeepers (Argentina)

  stand 6C 016
  

  The cooperative of beekeepers of Oberá, a town in the northeastern province of Misiones, is made up of 35 members who began working together in 2005. They collectively manage the hives, acquire necessary materials, organize technical training courses and sell their products. The cooperative benefits from the collective efforts of the many local beekeepers who bring their honey to the centralized facility. There, the product is extracted, analyzed to establish its quality and organoleptic properties, filtered, bottled and labeled with each beekeeper’s brand. The honey is sold exclusively within the region and is greatly appreciated by a consumer base that recognizes its high quality.
  
  Production area
  Oberà, Misiones province
  

• Rira Beekeepers (Ethiopia)

  stand 6K 041
  

  The small farming community of Rira lies within the Bale national park, on the border between the large Harenna Forest and the barren Sanetti Plateau. Here, at around 3,000 meters above sea level, there is no running water nor electricity. The sheep and cows have little to graze on, and the harsh climate limits what crops can be grown (not much more than barley, potatoes, onions and gomen, a local cabbage variety). However, the abundant rains mean a profusion of regularly blooming flowers. The local inhabitants have long made the most of this resource by producing honey. Beekeeping is a widespread activity in Rira, providing many families with half their annual income. The locally produced honey is sold but also consumed by the producers themselves. Prized for its flavor and medicinal properties, it is an essential source of calories for children and adults.
  The traditional beehives, made of woven bamboo or hollow wood, are distributed in different parts of the forest depending on the type of honey the producer wants to obtain. The most highly regarded is the monofloral honey obtained from the flowers of Hypericum revolutum, a local variety of St John’s wort known as garumba. It has an intense flavor, penetrating fragrance and superior medicinal qualities.
  With Slow Food’s support, the Rira beekeepers are learning collection, filtering and storage techniques that will improve the honey’s quality and longevity. The producers want to obtain higher earnings from the sale of this better honey, while the Bale park authorities hope that increased incomes will lead the Rira inhabitants to turn towards beekeeping and away from other farming activities that put more pressure on the forest environment.
  
  Production area
  Rira village, Oromia region
  

• Vilcabamba Beekeepers (Ecuador)

  stand 6C 016
  

  The Associación de Apicultores San Pedro de Vilcabamba (AASPV) is a social non-profit organization whose aims include community development and the promotion of the sustainable use of natural resources. For the last 15 years it has been implementing a collective system for producing and selling honey which promotes the sustainable use of forests and the social development of communities in southern Ecuador.
  The honey is made in the midst of the coffee plantations and within protected areas like the Podocarpus national park. AASPV has established partnerships with local, national and international social organizations in order to have greater influence on policies that favor community agroforestry practices.
  
  Production area
  Vilcabamba, Loja province
  

• Honey Producers of Wolisso (Ethiopia)

  stand 6K 041
  

  Honey is one of the most representative products of Ethiopia, where it is consumed daily by inhabitants and used to produce Tegg (mead), one of the traditional drinks of the country.
  Some time ago producers from this community practise traditional beekeeping: the beehives are big cylinder made by stranded bamboo limbs covered by leaves. With this production beekeepers are not able to obtain honey without impurities and they are forced to use a very big quantity of smoke: because of this they compromise the quality of their honey.
  In Wolisso - 120 km southwest of Addis Abeba, at an altitude of 1800 mt - an association of 17 beekeepers, with the help of Modena per gli Altri and the Mieli d’Etiopia project promoted by Slow Food, is progressively adopting modern beekeeping techniques alongside traditional ones. The aim is to improve the purity of the product and diversify it (not only tej, but also honey, propolis, wax...). The honey, both of eucalyptus and local species such as wanza (Cordia africana), is gathered in June and November: it is fairly liquid, red in colour and is sweet and aromatic.
  
  Production Area
  Wolisso, Oromia region
  

• Yorobougoula Beekeepers (Mali)

  stand 6K 098
  

  Sikasso, near the Côte d’Ivoire border, is Mali’s main agricultural region. Many of the fruits and vegetables sold in urban markets come from this area. Traditionally the farmers alternate agricultural work with honey production, gathering combs from wild or traditional hives. The bees collect nectar from the flowers of many trees, including mango, orange, papaya, banana, shea, néré and acacia, and from cotton, peanut and corn flowers.
  Wild-honey collectors follow special rules and ancient rituals. The hives are found by following honey birds, which make shrill cries when they find a hive, receiving a small share of honey in return.
  The combs can be squeezed by hand and heated to extract the honey, but the resulting product is full of impurities, deteriorates quickly and is sold on the market at a very low price. Some of the beekeepers are now producing a better-quality honey thanks to a few improvements, having introduced rational hives and honey filtration.
  
  Production area
  Sikasso region, southwestern Mali
  

• Guraghe Beekepers from Getche (Ethiopia)

  stand 6K 041
  

  Getche honey from is a typical product from the region of Guraghe which spans across a plateau at an altitude of between 2000 and 2500 meters.  The Guraghe are an ethic-linguistic group which has traditionally been dedicated to beekeeping.
  Until several years ago only traditional methods of collecting honey were used and the first modern beehives were introduced as late as 2009. Traditional beehives are made from tree stumps, bark and clay and hang on trees to attract the swarms.  The honey collected in October is pale colored and millefiori (produced from a number of different flowers).
  In spring, however, its takes on a reddish color, and is produced by diverse flowers: eucalyptus, nug (yellow flowers, similar to daisies), avocado and other flowers of the forest.  The product is conserved in terracotta containers and is sold in local shops and markets.
  The local association of beekeepers is composed of ten producers who work using 200 traditional beehives and a dozen modern beehives. In 2009 the community joined the Honeys of Ethiopia project.
  
  Production Area
  Getche, Guraghe Zone, Southern Nations, Nationalities, and People’s region – West.
  

• Shalala Hadiya Beekeepers (Ethiopia)

  stand 6K 041
  

  In the village of Shalala, situated at a height of 2277 meters in the heart of the Southern Nations, Nationalities and People’s Region, beekeeping has ancient roots and is widely practiced among the hadiya families, the local ethnic group. In December 2008, 22 beekeepers formed the Shalala Beekeepers Association. The honey produced is reddish-yellow in color, dense and with a very sweet flavor. It is obtained from a range of local flowers and trees: sunflowers, legumes such as Vicia sinensis beans, senafitch (Brassica nigra), and commoner fruit trees such as papaya and mango. Honey is harvested in June and November. The honeycombs are kept in woven bamboo and covered with leaves. The Shalala community also produces beeswax and propolis. In 2009 the community was included in the "Honeys of Ethiopia" project.
  
  Production Area
  Shalala, Hadiya zone, Southern Nations, Nationalities, and People’s Region (SNNPR)
  

• Kulu Konta Beekeepers from Dawro (Ethiopia)

  stand 6K 041
  

  Thanks to the variety of plants in its forests, Dawro (a mountainous province southwest of Addis Abeba) is an ideal area for producing quality honey. Beekeeping is an important source of income for the Kullu Konta group, part of the larger Walayta family.
  The traditional hives (kafò), made from woven bamboo smeared with clay and dung, are dried on a fire of aromatic shrubs, thereby acquiring an intense aroma that attracts the bees. The hives are covered with bark of false banana and placed in trees. When the honey is mature, the hive is closed and taken to the beekeepers’ houses. The first harvest, in November-December, is the most abundant and is obtained from a range of flowers, including wanza (Cordia africana) and coffee (Coffea arabica). However the second harvest in April-May is mainly from eucalyptus and fruit trees, such as docoma (wild plum).
  The Dawro community has formed an association of 26 beekeepers and has been part of the "Honeys of Ethiopia" project since 2009.
  
  Production Area
  Gassa Chare, Dawro Konta province, Southern Nations, Nationalities, and People’s Region (SNNPR)
  

• Formosa Wichi Beekeepers (Argentina)

  stand 6C 016
  

  In the northern province of Formosa, in the Argentinean Gran Chaco, a group of 300 families belonging to the indigenous Wichi group traditionally collect wild mixed-flower honey, called pinú in the native language.
  Made by an indigenous bee crossed with Apis melifera, pinú is collected three times a year and has a different flavor and color in every season. At the start of the spring it is pale and tastes of carob, chañar and mistol. By the end of the season when two tropical trees are flowering, palo santo and aliso de rio, it has become darker. And at the height of summer it is almost black, from the quebracho colorado flowers.
  The honey production is supported by the Pro.ap.e cooperative, started as a project by the El Potrillo school for training young entrepreneurs, which aims to create a culture of cooperative solidarity through good natural resource management practices in the Chaco forest.
  
  Production area
  Formosa province
  

• Los Lagartos Beekeepers (El Salvador)

  stand 6C 015
  

  The women of the Los Lagartos community in the San Julián municipality live under extremely difficult circumstances. Having survived the bloody civil war of the 1980s and the January 2001 earthquake, they suffer from severe poverty, discrimination and violence. In an attempt to improve their situation, 20 women have joined together in the Cooperativa de la Comunidad Los Lagartos, with the aim of finding new employment opportunities and access to credit so that they can support their families. The cooperative, in collaboration with MSM, El Salvador’s women’s movement, has started a beekeeping project for the women of the group. Once trained in organic beekeeping practices, the producers are assisted by MSM experts and work together to tend the bees and extract the honey, which is sold locally. The women also participate in seminars aimed at increasing their self-esteem and obtaining recognition of their rights in the family and in society.
  
  Production Area
  Los Lagartos community, San Julían municipality, Sonsonate department
  
  

• Nova Scotia Food Activists and Educators (Canada)

  stand 6H 002
  

  Located in Nova Scotia on Canada's eastern seacoast, the community has over 130 members, made up of chefs, restaurateurs, academics, farmers, winemakers, producers, and other involved people. There are member events organised almost each month and several other projects under development from partner events with the Atlantic Film Festival, from clam-digging excursions to a Pig-in-a-Day to Iron Chef competitions to the annual Spring Supper (featuring 11 Nova Scotia chefs preparing locally sourced meal paired with local wines) to taste education menus at local restaurants. The community is responsible for the SLOW MOTION Food Film Fest. In November 2011, the festival screened more than 20 food and environment-related films and hosted a number of complementary events: the Opening Barn Dinner, Harvest Gallery Wine Tasting, Wolfville Farmers Market Amazing Food Race and a panel and screening on the collapse of the Bee Colony. The festival also has a focus on youth education and hosted 500 students in a full interactive day of learning and awareness about food-related issues and healthy lunch programs.
  
  Area of activity
  Halifax, Nova Scotia
  
  

• Serra da Canastra Cheesemakers (Brazil)

  stand 6F 015
  

  Serra da Canastra is in a mountainous region of southeastern Brazil, with a microclimate well suited to cheese production. Cheese has been made in Canastra for over 200 years and the traditions are recognized as part of Brazil’s cultural heritage. The local economy revolves around cheese production, which also has huge social and cultural significance.
  Two associations (APROCAN and APROCAME) unite a total of around 60 producers and were created with the aim of improving the quality of Canastra’s cheese in order to find new markets and bring it out from the underground, as it is made with raw milk. Currently Minas Gerais state law only allows Canastra cheeses to be sold within the state, and continues to ban their sale in other Brazilian states.
  
  Production area
  Serra da Canastra, Minas Gerais state, Southeast region
  

• Serra del Salitre Cheesemakers (Brazil)

  stand 6F 015
  

  The tradition of producing raw cow’s milk cheeses in Serra do Salitre has been passed on from generation to generation for 200 years. Today the activity is the main source of income for families in this mountainous area. The Cooalpa cooperative was founded in 2000, bringing together 23 cheesemakers who work individually or involve their families in the cheesemaking process. Though government legislation forbids the selling of raw-milk products, in 2004 one of Cooalpa’s members obtained permission to produce and sell his cheese, having certified that his production method did not pose any health risks. A few at a time, the other members have also managed to legalize their work, keeping alive a centuries-old tradition.
  
  Production Area 
  Serra do Salitre, Minas Gerais, Sudeste
  
  

• Serro Cheesemakers (Brazil)

  stand 6F 015
  

  The Serro region covers 11 municipalities in a mountainous area of the state of Minas Gerais and has a mild climate, making it ideal for cheese production. Serro cheese is made from raw milk from crossbred cows and was the first Brazilian cheese to be registered as an element of intangible state heritage, and immediately afterwards as part of the national heritage. It also is protected by a geographical indication.
  The artisanal, traditional production of the cheese is of great social, cultural and economic importance to the region, being the main source of income for many local cheesemaking families.
  The association of artisanal producers of Serro cheese (APAQS) unites 70 producers and was created to safeguard the artisanal production of the cheese and its associated cultural traditions. The association organizes conferences and courses to promote the product and to ensure that production continues.
  
  Production area
  Serro, Minas Gerais state, Southeast region
  

• Ceramel Bee Farm (Slovak Republic)

  stand 6F 044
  

  Ceramel is a family-run bee farm that produces wildflower, acacia and mountain honeys, mead, homemade honey cookies and traditional beeswax candles. There are six people working on the family farm and at the farm shop who strive to preserve and continue the traditional production, using the skills and experience and skills that have been in the family for generations.
  
  Production area
  Bratislava town, Topolcianky and Strazovske vrchy region

• Batken Apricot Growers (Kirghizistan)

  stand 6H 071
  

  The province of Batken is located south of the Fergana Valley, the most fertile part of Central Asia, and enjoys a particularly favorable climate. It is commonly known as “the land of apricots” because the region’s native apricots grow here. Their quality is famous not only among the Kyrgyz but also abroad. Apricot farming is one of the main sources of income for the local people. This community cultivates and processes apricots, turning them into juices, jams and dried apricots (kuraga). As a result they are contributing to the revival and spread of traditional knowledge about the fruit.
  
  Production Area
  Batken province
  
  
  

• Arrowroot Growers (Brazil)

  stand 6C 006
  

  The association of organic arrowroot producers in Reconcavo Baiano (APORBA) works in the Salvador de Bahia metropolitan area. Around 36 families are working to revive the cultivation of arrowroot (Maranta arundinacea), which had practically disappeared from the local and national market following the introduction of wheat. Known here as araruta, the plant’s rhizome can be ground into a fine flour, used to make sweets, cookies and cakes. In addition to arrowroot, the association’s producers also grow fruit, vegetables and chili peppers for their own consumption or to sell at the local market.
  
  Production area
  Reconcavo Baiano, Bahia, Nordeste
  
  

• Bukunja Bogoya Banana Growers (Uganda)

  stand 6K 069
  

  Bananas are commonly found across Uganda, where they are frequently used in the preparation of traditional dishes. In the Mabira forest in central Uganda, not far from Lake Victoria, a particular variety of banana is cultivated: a very sweet banana known locally as bogoya.
  In Uganda, bananas are often cultivated alongside cocoa, vanilla and coffee. Mixed cultivation protects the plants from parasites and allows producers to diversify their sources of income. This cultivation model has been used for decades by the more than 20 producers from the Bo.co.va.co. group from Bukunja, which takes its name from the first letters of the words “bogoya, cocoa, vanilla and coffee”.
  The members of Bo.ca.va.co cultivate their land with great consideration for protecting the environment, conscious of their role as custodians of the rich biodiversity of the Mabira forest ecosystem, a habitat for many indigenous species. Over the centuries the rural community of the area has developed a way of living in symbiosis with the forest and its resources, but today this balance is threatened by the interests of food industry giants who wish to begin intensive farming of cane sugar on this land.
  
  Production area
  Mukono district, central Uganda
  

• Indigenous Coffee Growers (India)

  stand 6J 070
  

  South India has been home to the coffee plant for around 300 years when seven coffee beans were smuggled by a Muslim pilgrim on his way back from Mecca via the Yemeni port of Mocha in the 16th century. In the Nilgiri hills, where coffee was originally introduced, today it is still cultivated and regarded as an important serving drink. The Nilgiri district is located on the Western Ghats, considered one of the 18 biodiversity hotspots in the world. The coffee grown in these areas are unique in that it is grown under a two-tier canopy of forest and intercropped with many indigenous spices, fruit and plant species. Hence coffee cultivation is very much linked to forest health and biodiversity. The Keystone Foundation is encouraging coffee cultivation amongst the Kurumba and Irula tribal communities in Coonoor and Kotagiri taluka. Every indigenous household retains certain volume of coffee bean for their own consumption and the rest is sold in the market. Almost all the process is still done manually and many traditional customs and religious ceremonies originate through this beverage.
  
  Production area
  Nilgiri Hills, Tamil Nadu
  
  

• Oudalan Niebé Bean Growers (Burkina Faso)

  stand 6M 087
  

  The province of Oudalan lies in the cross-border zone between Mali, Niger and Burkina Faso, in the middle of the African Sahel. In the village of Saouga, a group of 160 women grows and processes a particularly type of legume, of fundamental importance to the local people’s food sovereignty. A type of cowpea (Vigna unguiculata), known locally as niebé, is grown intercropped with local grains like millet and sorghum, or with cotton. Its high resistance to parasites allows the local growers to use only natural treatments on the crop, like oil extracted from the leaves of the neem tree (Azadirachta indica), mixed with tobacco leaves or soap. The cowpea’s tolerance to drought makes it easy and cheap to grow.
  The niebé beans are picked while still in their pods and either eaten green or dried and ground into flour and used as an ingredient in many dishes. Thanks to their high protein and vitamin B6 content, niebé beans are an accessible and valid alternative to meat for all of the Sahel’s inhabitants.
  
  Production area
  Saouga village, Oudalan
  

• Trebinje Poljak Bean Growers (Bosnia and Herzegovina)

  stand 6J 035
  

  The Petrovo Polje cooperative is made up of around 50 producers of wine, cheese and vegetables, particularly beans, in the Trebinje region on the Croation border. The Poljak bean is a dwarf variety, wrinkled and variously colored. Albeit in different shapes and colors, the bean is found in every country in the Balkans, particularly in the hot, arid regions of Dalmatia and Herzegovina, where it was widespread until 20 years ago. It is a hardy plant, needing neither feeding nor irrigation, which, in certain vegetative phases, reduce its growth. The cheese of the region is called škripavac, made with Pramenka sheep raw milk or a blend of milks, the name deriving from the noise it makes when it is chewed.
  
  Production Area
  Trebinje
  
  
  

• Dried Fruit and Nut Growers (Afghanistan)

  stand 6J 093
  

  Afghanistan is one of the biggest producers of dried fruits and nuts, and is infused with the culture, tradition and history of this production. The Dried Fruit Growers of Afghanistan food community consists of several communities and producers working across the country that produce a number of products, such as:
  - yellow fig, a large fruit grown organically in small quantities then handpicked, flattened and strung with bamboo string to be sun dried, making it aromatic and sweet.
  - Shakerpara dried apricot, one of the fifty varieties of apricots native to Afghanistan, and the sweetest. The fruit is never eaten fresh but left to dry on the tree naturally and then handpicked.
  - Ameri dried apricot, the most famous among the Afghani apricots as it is good eaten both fresh and dried.
  - Shundakhani raisins, the most expensive of the ninety-six varieties grown in the country. Grapes are the most important fruit of Afghanistan, and 75% of those grown are dried into raisins. These fruit are not dried in the sun as red raisins but rather dried naturally in a raisin room called khasmish khana.
  - Black seedless raisins, made from black grapes. This perennial crop is propagated by root cuttings and the established vineyard will start to fruit in the third year.
  - Satar bayee almond, the most prominent and expensive almond of the country’s 67 varieties.
  
  Production area
  Different parts of Afghanistan
  

• Shea Growers of Kedougou (Senegal)

  stand 6K 104
  

  The Karite (Vitellaria paradoxa) is a tall tree growing exclusively in Africa but whose fruits provide products used throughout the world: butter, soaps, creams, body milk and conditioners and shampoo… The plant can grow to a height of 20 metres and live up to 150 years but its nuts are only productive after 50 years. In the Kedougou District, 700 kilometres south of Dakar, the presence of this tree is linked to the Bassari tribe. Growing, harvest, transformation and commercialization are traditionally the responsibility of the women. For the sale of their products, the community, which can count on 150 inhabitants of three villages, is supported by the company Maison du Karité, with headquarters in Dakar.
  
  Production area
  Kedougou District, Tambacounda Region
  
  

• Jenin Almond Growers (Palestina)

  stand 6J 077
  

  In the north of Palestine, in the province of Jenin, the almond variety called “om al fahim” has always been grown. Its name derives from the village situated inside the Palestinian area separating Israel from the West Bank. Also called “hassan al-asaad”, this is a variety particularly suitable for dry areas as it does not require irrigation. Ripening occurs in July. After harvest, the fruits are left to dry up, then the community women shell, select, smoke and package them. The community consists of 35 fruit growers who are members of a cooperative. Almonds are normally sold through fair trade channels with the support of the NGO called Parc Parc (Palestinian Agricultural Relief Committees).
  
  Production Area
  Jenin, West Bank
  
  

• Farmers of Moringa Stenopetala of Konso (Ethiopia)

  stand 6K 042
  

  The moringa stenopetala is an indigenous tree that grows in the low land of southern Ethiopia. The cultivation of moringa on terraces forms a unique landscape in the region, where moringa leaves are harvested and consumed daily. Its foliage is rich in proteins and iron as well as being a good source of vitamins A, B and C. The Konso diet, although very poor in variety, may be considered a complete one due to the daily use of nutritious moringa leaves. The members of this community are gathered in the Konso Development Association. It aims at preserving the biodiversity of the region and at developing the use of local plants, especially the endemic Moringa stenopetala, which is one of the most important species for the safeguarding of the local culture and environmental biodiversity. To this end, the community is improving the production, preservation and commercialization of moringa, and organizes awareness-raising initiatives on agricultural and environmental issues.
  
  Production Area
  Konso, Southern Nations, Nationalities, and People's Region
  
  

• Makri Olive Growers and Olive Oil Producers (Greece)

  stand 6H 036
  

  These producers are the fourth generation of cultivators of an olive variety traditionally grown in the village of Makri, near Alexandroupoli in Thrace. The variety of Olea europaea, is typical to Thrace and different from other varieties such as those originating in Kalamata and Crete in southern Greece: the trees are exposed to both the humid and salty winds crossing the Aegean sea and the cold winds from the north. Currently under conversion for organic certification, this family of cultivators in Makri has been using traditional organic methods for around 60 years, and produces primarily for its own consumption and the local market. They have a thousand plants in total located in eight different areas of the ancient olive grove. They practice traditional collection methods in order to preserve the quality of taste and organoleptic aspects of the variety, and the olives are pressed mechanically in the village on the same day of collection.
  
  Production area
  Makri, Evros prefecture, Thrace
  
  
  

• Lika Potato Growers (Croatia)

  stand 6J 031
  

  The microclimate of the Lika plateau, influenced by the nearby Adriatic Sea, offers the ideal conditions for the cultivation of potatoes with unique sensory and nutritional characteristics. However, their popularity has led to a widespread generalization, and the name “Lika potato” is now used indiscriminately to indicate varieties from other regions.
  For this reason, many producers have gradually given up growing the tuber, abandoning the protective association, which since 2001 has lost more than 80 percent of its members.
  Nonetheless, the community has not lost heart and in 2011, thanks to the assistance of the Lovinac agricultural cooperative and the support of the Croatian Ministry of Agriculture and the Lovinac Municipal Authority, the potatoes received Protected Geographical Indication status.
  The association works on gastronomic education and on training the producers and in 2012 it supported eight growers through the certification process, helping to reverse the trend of recent years.
  
  Production area
  Lika region
  

• Sacha Inchi Producers (Peru)

  stand 6B 015
  

  Once renowned for its coffee, in the 1980s the province of Chanchamayo was the site of an armed conflict that led to many farmers abandoning their land and the subsequent economic decline of the area. After the conflict ended in 1993, very few producers were able to invest in relaunching coffee production. The majority returned to cultivating now-barren lands with little hope of profitable and competitive production.
  Recent years have seen a spread in the cultivation of sacha inchi (Plukenetia volúbilis L.), also known as the peanut of the Incas, a plant native to the Peruvian selva and traditionally used by the people of the Amazon. Only recently, with the discovery of its nutritional characteristics, has the plant regained its value. The high level of omega-6 and omega-3 fatty acids in the oil made from the seeds make it one of the world’s most nutritious oils. With the support of the Center for Research and Education for Development (CIED), 20 farmers from the Junín region receive technical assistance with cultivation, post-harvest processing and the production of sacha inchi products like bread, cookies and oil.
  
  Production area
  Quirimiki basin, Pichanaki district, Chanchamayo province, Junín department
  
  

• Brescia Plain Einkorn Growers and Livestock Farmers (Italy)

  stand 2E 113
  

  This community is working to revive cultivation of ancient grain varieties such as einkorn (Triticum monococcum), and also raises native livestock breeds at risk of extinction. It recently started a project with Milan’s Institute for Mulberry Growing to repromote the traditional cultivation of mulberry trees on the Brescia plain, once linked to the flourishing silkworm and silk industries. A collection of 3,500 cuttings will be used to create a mulberry orchard. The fruits will be turned into jams and syrups, while the leaves can be used as feed for the Mora Romagnola pigs farmed by the cooperative.
  
  Production Area
  Cigole, Brescia province, Lombardy
  

• Mukono Vanilla Growers (Uganda)

  stand 6K 071
  

  Vanilla is among the most important cash crops in central and western Uganda, and the Mukono district in central Uganda is an important producer, where it is not only exported, but is also used locally to flavor drinks.
  The vanilla is grown at the shores of Lake Victoria alongside banana and coffee; the traditional banana-coffee-vanilla farming system is a common production model in the surrounding farms. A short dry season is all that is necessary to activate the flowering process, and since in Uganda there are two dry seasons per year, vanilla can be harvested twice a year: in June-July and December-January. In the Mukono district there are four main groups of producers, but many are independent farmers or are organized into smaller groups. In total, around a thousand skilled workers are involved in vanilla production.
  
  Production area
  Mukono district
  

• Native Date Varieties Growers (Libya)

  stand 6K 089
  

  The Al Jufrah oasis is situated in central Libya and in past centuries was the crossroads for the carovan trails which connect the deep south to the coast and the Middle East to the West along the 29° parallel. The palms of this area have always produced dates considered to be the deserts delicacy. The traditional varieties of Al Jufrah (saiedi, kathari, bestian, hamria, abel, tagiat, talis and the rare and delicious halima) are the best amongst the over 400 different local varieties present in Libya.
  For nomads, and the animals that helped them cross the desert, dry dates were the food which ensured a high level of energy despite the deadly temperatures and were considered to be precious goods to trade with cereals grown along the coast. Presently, Al Jufrah producers sell the fruit fresh, untreated, or they preserve them pressed, transforming them in syrups, vinegars and sweets. From the lymph of the palm they also gather a thirst-quenching juice called lagbi, which is sweet and highly nutritious and can also be caramelized.
  
  Production Area
  Libyan coast
  
  

• Vegetable Growers from Northumberland Strait (Canada)

  Waldegrave Farm is located on a 100 acre Community Land Trust in Tatamagouche, NS, Canada.
  The land is ecologically managed in a rotation of vegetables (pumpkin, kale, wala wala sweet onion), green manures, and perennial food crops. The mandate is to grow high quality, nutrient dense, good food for the local community; to provide meaningful work for local people; and to foster a respectful and sustainable relationship with the land, building on natural systems.
  Produce from the farm is marketed through a local farmers market, through a community supported agriculture program in two local communities and through supportive local businesses. There are between 25-40 member families of the community supported agriculture program in any year.
  Local families sign up each year as members community supported agriculture program. The community also attend the Halifax Farmers Market; a market with over 130 vendors.
  
  Production area
  Tatamagouche, Nova Scotia
  

• Yerba Mate Growers (Argentina)

  stand 6B 016
  

  The community is made up of around 140 small-scale producers from the area around Oberá, in the province of Misiones, who mostly grow yerba mate, tea and tung, and some tobacco and citrus, for the domestic market. Many of the producers from this community are members of the Movimiento Agrario Misionero (MAM), a movement of small- and medium-scale farmers, mostly of European descent, who began mobilizing in the 1970s to defend farmers’ rights during a profound regional economic crisis. They demanded better working conditions and access to land. One of MAM’s biggest victories was the creation of the Cooperativa Agrícola Rio Paraná lda, through which yerba mate is now sold under the brand Titrayju, standing for tierra, trabajo y justicia (land, work and justice).
  
  Production area
  Oberá, Misiones province
  

• Amazonian Cacao Growers and Processers (Peru)

  stand 6C 002
  

  The consortium of Amazonian Cacao producers and processers brings together over 3,000 small-scale organic cacao growers from the central Peruvian selva. They are subdivided into four large cooperatives, corresponding to the four origins of the cacao they work with, Oro Verde, Gran Pajaten, Qúlto and El Shunté, in the departments of San Martín, Huánuco and Ucayali, which were badly affected by the armed conflict in the 1980s.
  As well as producing quality chocolate, the consortium has clear objectives: to develop projects with a social and productive impact to improve the cacao producers’ living standards, to promote an awareness of the characteristics of the cacao from each origin and to create and promote respect for the environment where the cacao is produced.
  
  Production area
  San Martín, Huánuco and Ucayali departments
  

• Red Peppers producers from Florina (Greece)

  stand 6H 036
  

  The community of producers that is led by the Naoumidis family promotes the artisanal production of red peppers made exclusively of traditional varieties, thus creating a wide range of different specialties depending on the mode of preparation.
  The famous Florina Peppers (or Red Pimiento Peppers) are cultivated directly by the family company at Agios Panteleimonas, a short distance from Lake Vegoritida at an altitude of 600 meters above sea level, in an area that is truly unique, thanks to its characteristic micro climate.
  The company’s building is made of stone and is a true example of traditional architecture wherein the family created a true seed bank to preserve the variety of pepper that they cultivate. The seeds are gathered and held apart from the dried peppers from the previous harvest, conserved and then planted in the following season.
  The philosophy at the base of their production is the innovation of new specialties while still maintaining strict link to the local traditions.
  
  Production Area
  Agios Panteleoimonas, Florina, Macedonia
  

• Community of the Friends of the Mill on the Po River (Italy)

  stand 1D 013
  

  The community was formed for the recovery of a floating mill on the Po, where the river crosses the wetlands of the Ferrara Ro. Around what has been a faithful reconstruction of a structure that is emblematic of the capacity to produce food in harmony with nature and her forces, the local Slow Food chapter has joined forces with the local government to give new life to the mill, making it more than just a museum.
  Today in fact by bringing together the grinding work of the mill with local grains that are cultivated not far from the river banks and the ovens of the local bread shops, the community produces the traditional bread of Ferrara, that the writer Riccardo Bacchelli, writing about this mill in one of his novels, called the “best in the world”.
  
  Production Area
  Ro Ferrarese, Province of Ferrara
  

• Uccellina Traditional Craftspeople (Italy)

  stand 2D 134
  

  The Uccellina food community has set itself the objective of preserving and promoting the sustainable production of quality food in an area of high value, protecting the local historic memory.
  The community is made up of food producers and small-scale farmers, along with people who keep alive traditional working activities that support agricultural production and the ancient traditions connected to these activities.
  Within the Terra Madre philosophy, food communities are also learning communities and this community actively participates in initiatives for the food garden at the Rispescia nursery and primary school through Slow Food’s Orto in Condotta project, along with the Grossetto Municipal Authority, the IV Circolo board of education and the Slow Food Grosseto Convivium.
  
  Production area
  Grosseto

• Food Community of Dolomites Area (Italy)

  stand 1B 020
  

  The community unites a group of producers of the Dolomite area in the province of Belluno and in paticular the cultivators of lesser known grains like the pea bean and barley, products that are already the object of a Presidium.
  The aim of the community is to build on the experience of the last few years, which has permitted a reassessment of the bean and barley by way of the creation of two Presidia, not only for the purpose of finding new products, but also to involve more producers, involve them and stimulate them to join in a form of producing that is respectful of the environment, the land and local traditions. The community also involves coproducers, restaurateurs and local business people to ensure that the entire territory understands the concept of the chain of production and the fact that every single link in the chain is fundamental for the cure and promotion of the territory.
  
  Production area
  Dolomite Area, province of Belluno
  

• Crimea Educational Community (Ukraine)

  stand 6H 078
  

  The Crimea Slow Food Convivium was founded by Terra Madre communities just after the 2006 edition. In 2007, Slow Food Crimea NGO was officially registered, a status which is of help to the convivium's work from a legislative point of view and allows members to organize events focused on taste education and promotion of good and healthy food. The school in Dachnovo village, in the Sudak district, has seen the introduction of educational programs which include cooking, tasting and theory lessons as well as activities in the school's vegetable patch. The convivium also aims to extend this project to other schools of the peninsula.
  
  Production Area
  Crimea
  
  

• Community of Spice Farmers of Sangihe Island (Indonesia)

  stand 6J 082
  

  KOMAS (Kominutas Mandiri Sangihe) is an organic spice farmers group specialising in nutmeg and cloves, both being native to Indonesia.
  The farmers group established in 2010. This group was facilitated by the Indonesian Biodiversity Foundation (KEHATI), with about 270 farmers that are committed to replanting the spice biodiversity of the Island. It is expected through the collective efforts, the production capacity of nutmeg alone will increase to about 75 tonne of nutmeg fruit per year, with harvesting occuring every 3 months.
  Spices being traded in the Sulewesi islands has a long history, however for over 5 decades some areas have ceased growing these plants due to the trade routes opening after colonisation, then a saturation in the market and the locals ceasing to grow these spices.
  
  Production Area
  Karatung, Sangihe Island

• Community of Organic Wine Makers of the Hunter Valley (Australia)

  stand 6G 090
  

  Beginning the biodynamic system in the Vineyard in 2001, with the Vineyard becoming fully certified organic in 2005, being the first vineyard to be first certified Vineyard in the Hunter Valley.
  This choice has not only seen a dramatic improvement in the soil structure, which in turn has lead to fine quality Australian wines from these grapes. The philosophy does not stop with the grapes, but continues with the winemaking, where a minimum amount of sulphur is used, natural wild yeast for fermentation and do not use the fining agents.
  They supplement the Biodynamic systems with inter row plantings during the winter with a range of legumes e.g. peas, beans, vetch and clover for nitrogen fixing together with some cereals for organic matter. The inter row crop is slashed and turned in around bud burst in September. We also use tonics such as seaweed and fish emulsion to provide a boost for the extremely vigorous vines in the periods up to berry set and verasion.
  There are 15 hectares of certified organic vineyeards, producing a variety of wines including: Shiraz, Cabernet Sauvignon, Merlot, Semillon, Chardonnay and Verdelho. With a small plot of Pinot Noir that is just coming into maturity.
  
  Production Area
  Hunter Valley, New South Wales

• Community of Salina Island Slow (Italy)

  stand 3E 058
  

  Salina Island represents one of the prototypes of the Slow Islands project: it is called the green island for its flourishing agriculture, which hinges on the caper and caper berry of Salina Presidium, as well as on the vineyards of the Malvasia grape variety.
  For nine years it has hosted the Salina Slow Island event, which promotes the concept of ‘island’ as linked to the values of biodiversity and tourism based on food and wine. Salina Island Slow gave rise to the “Salina Model” in which scenic beauty, sustainable agriculture and the local food traditions linked to traditional fishing become a vehicle for attracting tourism that is respectful of the environment. The community includes the supporters of the concept of Slow Islands who come from Salina. Among the most important groups within this community are the producers of the Caper and Caper Berry Presidium of Salina, the cultivators of the Malvasia vineyards, local restaurateurs, who are oriented towards the use of the island’s products and the Slow Island circuits in their kitchens, the entire network of hospitality that will facilitate the understanding of the Slow Islands principle and, last but not least, the “Affective Residents”, an extremely important category of people enamored of the island and who, though not actually residing here, have given themselves to the idea of Salina Island Slow, contributing in terms of visibility and actions in order to sustain the integrity of the Slow Islands concept.
  
  Production Area
  Salina Island, Province of Messina
  

• North East India Indigenous Community (India)

  stand 6J 076
  

  The Indigenous community of North East India will be the host of the second international Indigenous Terra Madre to take place in the village of Mawphlang situated in the Khasi hills in Meghalaya. North East India is considered one of the ten biodiversity hotspots of the world with not only biological richness, but richness in culture, tradition and indigenous foods systems. The indigenous Millet Network was born in the village of Nongtraw after one of their members attended Indigenous Terra Madre in and realized that they were loosing their food and nutrition security by not growing their local ‘krai’ millet, instead buying cheap white rice. On her return she encouraged her neighboring villages and today over 40 villages have returned to growing krai. This example is being used to connect with similar successful indigenous millet stories in others areas of India as well. Much of the grassroots work is done through the help of organizations such as KSO and projects like the IFAD funded NERCORMP and MRDS. Together, this group forms the foundation of the newly founded North East Slow Food and Agrobiodiversity Society, a partnership between Slow Food and the international Indigenous Partnership for Agrobiodiversity and Food Sovereignty.
  
  Area of activity
  North East India
  

• Karen Indigenous Community (Thailand)

  stand 6J 101
  

  The Karen community consists of around 50 members who work on the alternative farming that focuses on clean, green products. The group is called the “Organic green farming products group” and members exchange, learn and support each other in a number of different ways. The Karen live in bamboo houses raised on stilts under which they raise domestic animals such as pigs, buffaloes and chickens alongside cultivation of rice. The world’s indigenous peoples hold a unique knowledge of how to manage resources sustainability, which could help lead us closer to solving various crises of the modern world, such food security, natural resource management and climate change.
  
  Production area
  Northern Thailand
  

• Peranakan Community (Malaysia)

  stand 6G 094
  

  The Peranakan community is a unique ethnic group that originated 700 years ago when Chinese traders arrived in Malacca and intermarried the local women. The distinctive Peranakan culture evolved, with influence from South-east Asia and Europe - as Malacca was ruled by the Portuguese, Dutch and British from the 16th to mid-20th century. The cuisine of the Nyonyas (Peranakan women) is the true fusion cuisine – marrying elements from Chinese, Malay, Thai, Javanese, Sumatran, Indian and European cultures. Using a variety of ingredients, cooking methods, local herbs and spices, the Nyonyas have concocted a remarkable labour-intensive cuisine. Many young Nyonyas today do not know how to prepare the traditional dishes of their grandmothers. Fortunately, a revival of interest in the Peranakan cultural heritage is taking place, and it is hoped this renowned cuisine and legacy will not disappear but will be transmitted to the next generation.
  
  Production area
  Malaysia
  

• Cuban Food Culture (Cuba)

  stand 6F 015
  

  The Slow Food Germinal Convivium is located in Havana and is led by Madelaine Vázquez Gálvez, a culinary education specialist. Food education courses are aimed primarily at adults, who contribute to collections of traditional Cuban recipes, and learn the basic elements of a healthy, balanced diet and the principles of Slow Food. Around 50 people take part in the course each year, and as a result are inspired to change their food habits, with a positive impact on their family and community. The convivium also organizes visits to urban gardens and lessons on Cuban food culture.
  
  Area of activity
  Ciudad de La Habana
  
  

• Dudak- Strakonice Burghers’ Brewery (Czech Republic)

  stand 6G 036
  

  The Dudak Strakonice Burghers’ Brewery (Měšťanský pivovar Strakonice, a.s.) is the last brewery in the Czech Republic to still be owned by a town. The tradition of beer brewing, which goes back to 1649, is part of the rich history of the Otava River region. The brewery makes beer in the traditional way using exclusively Czech ingredients from parts of Moravia and Žatec. Unpasteurized Strakonice beer is a high quality product that appeals to its consumers because of its characteristic color and taste. The uniqueness of this golden beverage also lies in the fact that it is brewed by a woman – Dagmar Vlková, in a normally male-dominated industry.
  
  Production area
  Strakonice town

• Sis Village Fruit Farmers (Azerbaijan)

  stand 6H 077
  

  The Azerbaijani village of Sis, in the district of Shemakha, is known for its fruit orchards. The fruit is used to make jams, juices and spirits (vodka), for domestic consumption and to sell locally and occasionally nationally. The village is part of a pilot project run by the Regional Environmental Center for the Caucasus. The producers have joined together in a cooperative of 15 members that cultivate walnuts and native apple and pear varieties and make jams, fruit juices and dried fruit. The community’s producers also use wild foods from the mountains: wild cornelian cherries, quinces, strawberries. Wild cherries are turned into murabba (traditional preserves), while dog-rose petals are used to make a very delicate jam prepared under the sun. Barberries (Berberis vulgaris L.) are fermented to obtain a sauce served with some of the traditional local dishes.
  
  Production area
  Sis, Shemakha district
  
  

• Young Native Beekeepers (Brazil)

  stand 6C 015
  

  The Joca association was founded by a group of 20 young agroecologists, the children of farmers and beekeepers living in a small village in the Nordeste region. The group collects honey from native stingless bees like the Jandaira, Tubi, Mosquito Verdadeiro, Rajada and Moça Branca types, as well as cultivating tropical fruit and raising local chickens and sheep. Conscious of how much environmental conservation affects their farming activities, the young people are planting tree varieties at risk of extinction. Honey and honey products are sold and marketed through fair-trade distribution channels and at the local organic market.
  
  Production Area
  Jandaira, Rio Grande do Norte, Nordeste
  
  

• Women’s Fruit and Vegetable Promotion Group (Guinea)

  stand 6M 031
  

  The GFPFL (Groupement Féminin pour la Promotion des Fruits et Légumes) was founded in 1987 with the aim of tackling poverty in the Kindia area. The group’s main activity is the processing of agricultural products, which takes place in a center equipped for various types of processing.
  The group’s members dry potato and manioc leaves, prepare jams from various fruits (pineapple, guava, mango) and make juices and syrups (particularly from kantinyi). The products are then sold at sales points run by the group, and some are exported to nearby countries or Europe.
  As well as providing a stable income to dozens of people, the GFPFL also trains women from the region on how to make juices, syrups and spices. Many of the women who have been trained now process fruit and vegetables in different parts of the country. The FAO supports the GFPFL’s activities, and is currently helping the group to renew its infrastructure and buy packaging.
  
  Production area
  Kindia region
  

• Bangkok Green Market (Thailand)

  stand 6J 101
  

  Suan Nguen Mee Ma social enterprise (in English: Garden of Fruition), based in Bangkok, was founded in 2001 by Wallapa and Hans van Willenswaard. Their ‘Green Market Network’ connects rural producers and urban consumers to create “mindful markets”. Books on the green movement and food, social innovation, philosophy and spirituality, and a bi-monthly Green Market magazine (all in Thai) are published through this enterprise. The Green Market Network organizes weekly public markets for local organic producers at six locations, including in hospitals, and an annual “Green Fair”.
  
  Production area
  Bangkok
  

• Ibar Valley Producers (Serbia)

  stand 6H 032
  

  The Rudno and Studenica plateau is south of the city of Kraljevo, in one of the Ibar’s side valleys. The inhabitants of the Rudno uplands, where the valleys become gentler, have long dedicated themselves to the cultivation of white corn (osmak), which is ground into a white flour using old water mills. This flour is used to make proja, a typical oven-baked polenta served with cured meats and cheeses.
  The valley also boasts extensive orchards of fruit trees, mostly plums but also apples, cherries and pomegranates. These are used to make the spirit rakija using a centuries-old fermentation and distillation process.
  For several years Tavolo del Trentino con Kraljevo has been working with the local small-scale producers to develop the Put Vode route. Extending over 100 kilometers, it allows the producers to present their foods directly to the tourists who come to this remote and beautiful corner of the world.
  
  
  Production Area
  Rudno and Studenica, Ibar Valley
  
  

• Cres Island Olive Growers (Croatia)

  stand 6J 031
  

  Croatian olive-growing has ancient roots. It was the Phoenicians who introduced the local people to olive cultivation. Written accounts of the quality of the oil from the rugged island of Cres, in particular, were recorded by the St. Francis monastery. In 1771, the Venetian traveler Alberto Fortis collected data about the island’s oil production: 230 tons of oil were being produced, using olive harvesting and storage techniques that the author defined as “perfect” and which made the product the pride of the Venetian Republic.
  The reputation of the island’s olive oil is now being upheld by the hard work of a cooperative of small-scale growers, founded in 1945. They press Simjaca, Plominka and Rosuja olives, varieties which only grow on the island.
  Since 2005 their efforts have been mostly concentrated on modernizing their facilities and bringing them up to standard and on improving the storage and bottling of the olive oil to make the product as desirable as possible to the market.
  
  Production area
  Cres island, Gulf of Kvarner
  

• Minsk Bakers and Confectioners (Belarus)

  stand 6L 021
  

  A family-run bakery in the city of Minsk, called ŽORNY (“little mill” in Belarusian), has become a cultural project, with the aim of studying and reviving Belarus’s national cuisine, while respecting the environment.
  The community is made up of young people who produce various traditional types of bread, using three main ingredients: water, salt and organic rye, wheat or barley flour. A special bread is also made by adding oak leaves, dried apples, honey and sometimes potatoes.
  The sourdough bread is based on traditional Belarusian recipes recovered from 19th-century cookbooks. The confectionery (cookies, honey cake, fruit jellies) is made with as little sugar as possible, sweetened instead with fresh and dried fruit and honey.
  The low production volumes—between 500 and 700 kilos a year—do not allow the products to be sold regularly. Instead they are consumed by the community and made upon request for fairs and festivals.
  

• Brot vom Pheinsten Bakers (Austria)

  stand 6F 032
  

  Several years ago, Joseph Weghaupt went on a search for bread as he always remembered it: bread that tastes like nature, tradition and genuine craftsmanship. He did not find it. So along with Frederick "Fritz" Potocnik, Weghaupt decided to make it himself, trialing recipes guided by the pair’s expertise and passion. Today, baker Fritz and his 24-person team produce bread and baked goods using quality 100% Austrian ingredients and the other essential ingredient: time. The completely hand-kneaded dough rests first for 48 hours before being baked in the traditional steam oven, achieving its unforgettable taste.
  
  Production area
  Vitis town and selling point in Vienna

• Gragger Bakers (Austria)

  stand 6F 035
  

  Many years ago, Helmut Gragger constructed two mobile wooden stoves with his own two hands that today are permanently in use in his Gragger Bakery. The philosophy of his work and bakery products is based on the value of manual work, passion, time, enjoyment and excellent ingredients. All his raw materials are sourced from local Austrian fair trade producers, and his production is unsurprisingly free of any improving agents and other additives.
  
  Production area
  Linz

• Permaculture Farmers from Eastern Lithuania (Lithuania)

  stand 6L 019
  

  The community was born a year ago in village Virbalai, district of Ukmerge, the ethnic region Aukštaitija, and now unites 20 farmers and supporters.
  The community is aims at integrating of natural farming households into the natural ecosystems, in order to achieve harmony with the environment, as well as acquisition, reproduction, protection and adaptation to natural living conditions of old, extensive, most valuable plant and animal species. The members of the community support natural farming households in order to reach the highest quality of natural farming production, it has established an experimental farm where are extensive species of cows, pigs, chickens are grown.
  The community organizes meetings, the members of the community also use the forum where the news and ways of natural farming are shared.
  The products of the community are sold at summer market of permaculture food in Ukmerge.
  
  Production area
  District of Ukmerge

• Artisan Anchoveta Fishers (Peru)

  stand 6B 026
  

  The southern Peruvian seas are rich in anchoveta, also known as the Peruvian anchovy (Engraulis ringens). Almost the entire fishing industry is dedicated to producing fishmeal which is then used in other products, like animal feed. In San Andrès, in the province of Pisco, a group of fishers has joined together to help keep their catch only for direct human consumption. International partnerships have made it possible for them to salt their anchovies and export them to other countries, but one of the project’s most interesting ideas has been the desire to increase local consumption. Though very abundant, the anchoveta has little importance in Peruvian gastronomy. Its low cost and high nutritional value could make it an excellent supplement in the diets of poorer people who struggle to access quality food.
  
  Production area
  San Andrès, Pisco province, Ica region
  

• Kamchatka Salmon Fishermen (Russia)

  stand 6J 022
  

  The Tarja community of native Itelmen lives in Kamchatka, the region in far eastern Russia whose 29 active volcanoes have earned it a reputation as an unspoiled land of fire and ice. The community has long dedicated itself to fishing and selling wild salmon. Like all the indigenous communities in Kamchatka, they fish from small boats using fixed and trawl nets.
  The local salmon should not be confused with other salmon varieties on the market. It is of unequalled quality, representing a rich source of vitamins and minerals, and so must be protected. The Tarja community also fishes nerka, kizhuch, keta, gorbusha, treska (cod), kambala and a white fish known as terpug.
  Of the 40 tons of fish caught every year, half is consumed by the families, and the other half is sold, either fresh, smoked, salted with herbs or dried. The fish is processed in a small facility belonging to the community in the town of Viluchinsk. Fish is a staple food on the peninsula, featuring particularly heavily in the native cuisine in soups, fish balls and dumplings. A typical Itelmen dish is telnoje, fish ground finely until smooth then mixed by hand with wild garlic, mashed potatoes, ferns or mushrooms. Telnoje was once an integral part of Russian cuisine, but these days the dish has been almost completely forgotten.
  
  Production Area
  Kamchatka Peninsula
  
  

• Santa Fé Riverbank Fishermen and Processors (Argentina)

  stand 6B 026
  

  The community is made up of around 100 fishing families who live along the riverbanks in the province of Santa Fe. They make their living from fishing the Paraná and Paraguay rivers. The system linked to fishing in the area has been in crisis for some time because of aggressive fishing techniques in the swampy parts of the rivers by industrial fleets, leading to the partial depopulation of the waters.
  The community, in collaboration with the Santa Fe Fundación Proteger, holds training courses on sustainable fishing and catch processing methods and organizes meetings and seminars to raise awareness among the local population about the risks threatening the production area.
  Their catch is taken to workshops within the communities where it is smoked or preserved by the fishermen’s wives according to good practice protocols and then sold under the “Manjares del Litoral” brand. The community is part of Redpesca, a network bringing together around 20 small groups of traditional fishermen operating in the Paraná zone, involving a total of 3,400 families.
  
  Production area
  Santa Fe province
  
  
  
  

• Small Organic Farmers of Talamanca (Costa Rica)

  stand 6C 002
  

  The Asociación de Pequeños Productores de Talamanca brings together more than a thousand organic farmers of Talamanca, in the South of the Country. Most of them belong to two indigenous groups, the Bribri and the Cabeça. Their method is based on the joint growing of different varieties, with cocoa undoubtedly being the main one and the backbone of local economy and local culture. Considered a sacred plant and used in all ceremonies, cocoa is grown together with Araz (Eugenia stipitata) and pejibaye trees (Bactris gasipaes), under the shade of timber trees and banana plants (particularly the gros Mitchel variety) and its harvesting involves the whole family of associated farmers.
  
  Production Area
  Talamanca, province of Limón
  
  
  
  

• Organic Small-scale Farmers (Sri Lanka)

  stand 6J 105
  

  Saaraketha is an organically certified, socially responsible business that operates in Sri Lanka, working to empower rural farming communities by transferring knowledge and therefore bringing dignity to the vocation of farming. The organization sells products ranging from fresh fruits and vegetables, heirloom rice and spices and herbs, linking discerning consumers who want to make conscious food choices and local producers that practice sustainable methods of production.
  
  Production area
  Low Land Sri Lanka
  

• Javara Food Community (Indonesia)

  stand 6J 082
  

  Kampung Kearifan Indonesia (KKI) is a social enterprise working to keep alive Indonesia's indigenous food biodiversity and culinary heritage by engaging the participation of smallholder farmers/food producers, research institutions, and most of all the market/customer participation. Through its signature brand "JAVARA", with fair schemes, KKI works closely with over 8,000 smallholder farmers/food producers in creating premium artisanal food products that are stemmed from Indonesia's rich culinary tradition and food biodiversity heritage. To date, with over 400 assortments and fast-growing sales channels, KKI continues building the economies of scale and economies of scope, to outreach the affordability and accessibility of healthy food for all. By catering to mainstream market/mobilizing customer participations, they believe that near-extinct food plants and culinary heritage find its way to survive and sustain.
  
  Production Area
  Java
  
  

• Thum Ham Producer (Austria)

  stand 6F 032
  

  In 1880 Raymond Thum brought the tradition of handmade ham from Bohemia to Vienna. Since that time the term 'Vienna ham' has been very closely associated with the Thum family. Today, five generations later, Thum ham is still traditionally processed by hand, the salt solution is distributed by hand via the arterial system, and product is completely free preservatives and flavor enhancers.
  
  Production area
  Vienna
  

• Alentejo Agroecological Producers (Portugal)

  stand 6F 022
  

  For more than five generations, a group of 800 people from a number of different families has been running the Montado, a productive agroecology system formed through human intervention in the Mediterranean forest. The aim is to meet their needs and to find the best way of coping with the variability of the Alentejo climate.
  This complex productive system includes a variety of activities, carried out at three levels of vegetation (tree, shrub and pasture). The inhabitants are connected by profound historical relationships and participate in Filhos de Tradição (“children of tradition”), a project that markets products from small-scale agriculture, promoting the revival of knowledge and flavors from the past, supporting the certification of small producers and shortening the chain between producer and consumer.
  All the ingredients of the Mediterranean diet, apart from fish, are found in this productive area. Within the group, some producers have specialized in making Mediterranean products (olive oil, cured meats, sausages, flours, bread, sweets), in sales and in offering tourism and educational services.
  
  Production area
  Freixo do Meio, Alentejo
  
  

• Algarve Artisanal Producers (Portugal)

  stand 6F 022
  

  The name Algarve derives from the Arabic al gharb, meaning “the west”. The southernmost region of mainland Portugal, the Algarve’s gastronomy shows the historical influence of Romans and Arabs. The ingredients used in the local cooking draw on the fresh flavors of the sea and the strong aromas of the land. Most of the farms are family-run, and the main crops are olives, almonds, carob, figs and herbs. The region also has many salt pans, which produce a high-quality artisanal salt, as well as flor de sal, known for its sensory characteristics and high magnesium and potassium levels. Flor de sal is made from the foam the Atlantic Ocean naturally creates in the clay salt pans.
  
  Production area
  Littorale, Serra and Barrocal, Algarve
  

• Artisan Producers of the Tortellino of Valeggio Sul Mincio (Italy)

  stand 1B 014
  

  At Valeggio sul Mincio (Verona), the tortellino is made by hand in over forty restaurants in the town, in the artisan shops and in all of the families. This tradition has been handed down from generation to generation and has created a true community of producers, restaurateurs and operators who can support the local economy thanks to the tortellino, a true expression of the area’s identity. Here is a town whose welfare revolves around the pasta tortellino: a modern model of a small local economy and short production chain. Each person in the production chain eenhances the quality of the product on a daily basis. The manual ability and the excellent raw materials from the region that are used to make these tiny pasta dumplings are in direct contrast to the threatening presence of mass-produced imitations, the fruit of mechanized industry. Surrounding the artisan production of the tortellino is an activity of food and taste education involving the local Slow Food condotta and the town’s younger generations. Students from the local schools actively participate in workshops and research the historical and cultural traditions of the tortellino. The Restaurateurs Association of Valeggio sul Mincio, active for nearly thirty years, has also created a series of events dedicated to this “gentleman” of the table that is so closely tied to the name of Valeggio sul Mincio. The most important are the creation of the “Leggenda del Nodo d’Amore” – or “lover’s knot”, as the tortellino has been renamed – and the extraordinary tribute that has been made to it for fifteen years with the “Festa del Nodo d’Amore”: an historical table is laid on the Visconteo Bridge of Borghetto di Valeggio, one of the fifty “most beautiful villages of Italy”, at which over four thousand lovers of the tortellino are seated along the more than six-hundred metres of the bridge.
  
  Production Area
  Valeggio sul Mincio, province of Verona, Veneto
  
  
  
  
  

• Port of Spain Organic Chocolate Producers (Trinidad and Tobago)

  stand 6B 004
  

  Cocobel is a small family-run artisanal chocolate business which handles the entire production chain, from cacao pods to finished chocolate bars. The cacao is grown in Rancho Quemado, an 18-hectare estate in the south of Trinidad. Cacao has a long tradition on the island and in the first half of the 20th century it was one of the country’s main agricultural crops. Production has since declined because of high labor costs, constant insect and fungal attacks, global competition and low investment in the sector. Only a few artisanal chocolate producers are left on Trinidad and Tobago.
  Around 3,000 cacao trees are grown organically on Rancho Quemado. The seeds are fermented, dried, roasted and ground by the company. The resulting paste is then used to make chocolate bars and filled chocolates using original recipes and local ingredients like fresh fruit and nuts.
  
  Production Area
  Woodbrook, Port of Spain
  
  

• Khorog Traditional Food Producers (Tajikistan)

  stand 6H 070
  

  The Pamir mountains, in the Gorno Badakhshan Autonomous Oblast of Tajikistan, are considered a center of origin and diversity of a number of important fruit and agricultural crops. Among these are 151 varieties of bread, wheat, onions, and many often-unique varieties of mulberry, walnut, apricot, apple, pear, cherry, sour cherry, plum, alycha (cherry-plum), black currant, sea-buckthorn and dogrose. The traditional festive food, Khikhts, is made of flour, butter, and sugar in a ritual that can take up to five hours. It is traditionally made only for very special and important weddings. The final product is like a hard cream and is eaten with kulcha, a bread made of sesame seeds. Community members produce Pikht, a sweet and sweetener made from dried mulberry and sometimes walnut and apple, or with eggs, butter and sugar. Pikht contains a lot of saccharine and vitamins and is used also as a tonic and for medical purposes. Mulberry trees bear many fruits and not all can be eaten fresh, so sheets are put underneath the trees to catch the berries, which are then cleaned, dried and grinded. Other community products are Khpik, a traditional pancake; Oylok, a traditional soft white cheese, and mulberry flour. These products are unique to the Pamirs and production is mostly for home consumption or informal exchange.
  
  Production area
  Khorog
  

• Ica Desert Producers (Peru)

  stand 6B 022
  

  The desert environment in the southern Peruvian region of Ica did not stop the ancient Peruvians from developing a form of agriculture that made the most of its characteristics.
  A river only runs through the lower Ica valley in the summer, and its water has always been used wisely, to make sure it does not run out over the course of the year. The Samaca farm, whose name means “where the sand lies” in Peruvian dialect, was founded here by Alberto Benavides, a former university lecturer in philosophy who decided to dedicate himself to the land. Working with the inhabitants of the surrounding villages, in the 1990s Samaca began reviving the cultivation of native plants: the huarango tree, a wild type of tomatillo, various squashes and beans known as “pallares.” Production is organic, as much as possible is recycled and water is used responsibly. Currently the production of table olives and extra-virgin olive oil financially supports Samaca’s other activities, like research into native plants and a local school for art and textiles.
  
  Production area
  Ocucaje province, Ica department
  

• Aries Valley Red Onion Growers (Romania)

  stand 6H 031
  

  Red onions, one of the symbols of the town of Turda and the Aries Valley, have been cultivated for centuries in these fertile soils, irrigated by the Aries River as it runs down from the Apuseni Mountains. Unfortunately, the onion’s fame has led to its cultivation on a large scale and the use of hybrid seeds, and consequently the loss of its original sweetness and delicacy.
  A group of producers from the village of Mihai Viteazu, where 90 percent of the population makes its living from agriculture, has decided to recover the original seeds and has started to organize the processing of the onions into jams and pickles. They are also working on education and promotion, with awareness-raising campaigns aimed at young students and farmers, persuading them of the importance of preserving the authentic local variety.
  
  Production area
  Aries Valley
  

• Producers of the Highlands and Islands of Scotland (United Kingdom)

  stand 6M 001 p
  

  Crofters are only found in the crofting counties of the Highlands and Islands of Northern Scotland. They are registered tenant smallholders recognised by their own legislation and the land is subject to regulation. They occupy some of the most remote and much of the High Nature Value areas of the UK. They tend to be associated with traditional practices such as extensive rearing of cattle and sheep (and increasingly pigs), often using indigenous breeds. Extensive husbandry is proven to increase biodiversity. They also produce some cereals – often older varieties and eco-friendly methods – that are usually for forage. More crofters are now also producing fruit and vegetables, along with livestock.
  Crofting produce is known for high quality and for values such as provenance, high nature value and high animal welfare standards. Crofters use very little in the way of artificial inputs.
  Crofting is a way of life that is still thriving, which includes much more than just animal or crop husbandry. For example, many crofters speak dialects from the Northern Isles or Gaelic; play traditional music or are engaged in spinning and weaving. Within this community is a Harris Tweed weaver, Shetland wool producers and talented players of the pipes, accordion and fiddle.
  
  Production Area
  Scotland
  
  

• Giglio Island Producers (Italy)

  stand 2E 131
  

  Production activities with centuries of history are still practiced on this Tuscan island. Stone grape presses, wells and terraces abound in the countryside, which was long the only source of food for the local population. These structures form an important cultural heritage, recounting 2,000 years of history during which humans have stubbornly persevered in eking out a living from a difficult land.
  The most significant agricultural activity is viticulture, and the ansonica grape variety does particularly well in the rocky soil. The dry-stone terraces that cover the island give of an idea of how widespread cultivation was in the past. In recent years the vineyards have been abandoned in favor of more profitable work, but a handful of vine-growers continue to make wine according to the long-standing traditions that made ansonica famous in the past.
  Fruit and vegetable harvesting and fishing using centuries-old techniques are still practiced by people closely linked to the island. They have joined together in this community, which includes not only farmers and fishers, but also artisans, artists and balladeers. They want to keep alive the traditions rooted in the land, formed out of the need to survive in a harsh environment, which today are at risk of being lost forever.
  
  
  Production Area
  Giglio Island, Grosseto province, Tuscany
  
  

• Isle of Unije Food Producers (Croatia)

  stand 6J 032
  

  Unije is one of the western most islands of the Croatian archipelago in the upper Adriatic. The landscape is mountainous and soils are limestone-based. In the southwest lies the small peninsula of Polje, where the soils are fertile and which has a source of drinking water. The rest of the island is covered with Mediterranean scrub. The flora and fauna on Unije and in the sea surrounding it are completely uncontaminated, helped by the fact that no motorised transport is allowed on the island. But unemployment has reduced the number of inhabitants from a thousand at the beginning of the 20th century to a mere 80. About 20 of these are members of the community. It includes producers, breeders, fishermen and processors, all of whom work to safeguard and promote their island’s natural resources. Recently the members have returned to harvesting olives from the indigenous Greek varieties Orcola (orkula) and Lussino (Starovjerka).
  
  Production Area
  Unije Island
  
  
  
  

• Brasov Farmers’ Market Producers (Romania)

  stand 6H 031
  

  The gateway to Transylvania and a natural crossroads for the main communication routes between the Ottoman Empire and Western Europe, Brasov is one of Romania’s most important cities.
  Inspired by the desire to bring city-dwellers closer to the rural gastronomic traditions of the surrounding fertile countryside, a group of Slow Food members started the Roadele Pamantului market in 2009. The market involves around 40 producers from all over the country, including many from Transylvania. The stalls, set up in the central square in front of the town hall, sell traditional barsa and harghita sausages, rye and potato bread, aged cheeses, smoked trout and much more. The market is held on the last weekend of every month and is supported by the local convivium, the Brasov municipal authority and the Brasov County Food Security Department.
  
  Production area
  Brasov, Transylvania
  

• Beijing Farmers’ Market (China)

  stand 6G 076
  

  The Beijing Farmers' Market is held once or twice a week in different locations in the city. Since its inauguration in September 2010, it has been providing small-scale farmers the opportunity to connect directly with local consumers. The 3000 weekly visitors can find fresh, local food with a transparent history, while farmers can obtain a fair price for their high-quality products: fruits and vegetables, eggs, meat and tea. Through the activity of the market the organizers are reviving traditional products; a traditional way of eating and living; and safe food, a rarity in a country shaken by numerous food scandals.
  
  Production area
  Beijing municipality
  

• Quirimbas Islands National Park Producers (Mozambico)

  stand 6L 036
  

  The Quirimbas archipelago is a mosaic of small islands along Mozambique’s northern coast, surrounded by a coral reef and tangled mangrove forests, with a tidal range of almost 4 meters.
  Since 2002, the 11 southern islands and 90 kilometers of neighboring coastline have been designated a national marine park. The park was set up on the initiative of the local population (around 50,000 people) who wanted to protect the fish-rich waters and preserve them from the fishing boats that were arriving from the Indian Ocean and nearby countries. Fishing here is still practiced artisanally, with daily excursions on pirogues and dhows, which have characteristic triangular sails.
  Together with fishing, agriculture is the main occupation of the Quirimbas islanders. The most important crops are rice and coffee from Ibo island, one of the southernmost of the archipelago. The island offers an exceptional example of how the local Swahili culture has, over the course of a millennium, blended Portuguese, Arab and Indian influences.
  At the start of the 20th century, Ibo coffee, with its unusual herbal fragrance (bay, eucalyptus, liquorice), intense flavor and high caffeine content, was in great demand in Europe, where it was blended with beans from Brazil, São Tomé and Java.
  
  Production area
  Quirimbas islands, Cabo Delgado province
  

• Gegenbauer Vinegar Producer (Austria)

  stand 6F 032
  

  Founded by Ignaz Gegenbauer in 1929, the Gegenbauer company is still located in the 10th district of Vienna. Sauerkraut and gherkin were the main products at the beginning, but were soon enriched by sour-vegetables which were preserved by vinegar. About 20 years ago Erwin M. Gegenbauer Jnr. discovered his fascination for sours again: partly due to private affection for wine, partly due to his consequent effort to deliver highest qualità, he developed the production of a wide range of the highest quality vinegar products which has now become his main ambition. One particular product is the Edelsaurer P.X. elixir, based on a Spanish sweet wine from the Pedro Ximenez variety that is produced in Spain exclusively for Gegenbauer. This particular wine - mainly used in cream sherry - is inoculated with specially grown vinegar bacterial culture. The fermentation takes place under constant control of temperature and oxygen supply to ensure the bacteria optimal development and the harmony of acid from acetic acid and sweetness the natural sugars in the wine). The acidity is around 3%. After fermentation, the product is aged in small oak barrels. It is best drunk from a slightly chilled shot glass.
  
  Production area
  Vienna

• Agave and Mezcal Producers from Tlacolula (Mexico)

  stand 6B 033
  

  Agave was growing in abundance in the Tlacolula Valley even prior to the arrival of the Spanish. This plant was of great importance to the native diet. Mezcalli are desserts made with the fruit of the agave plant and Mezcal is a traditional and famous liquor derived from agave juice that has been distilled. Today in the Tlacolula Valley the production of Mezcal is a thriving business with more than 7000 producers and 39,000 people (35% of the population) collaborating in the various stages of production resulting in over a million liters produced a year.
  
  Production Area
  Tlacolula, Oaxaca state
  
  
  
  

• Leskovac Ajvar Producers (Serbia)

  stand 6H 032
  

  In the countryside throughout the western Balkans, the end of September is the time to make ajvar, vegetable preserves based on peppers, eggplants, onions, chili and garlic. When made properly, they can keep for years. The preparation process is very laborious, involving long cooking in the oven and then a slow cooling phase, which means the seeds and skins can be removed manually.
  In Leskovac, in the heart of Serbia, a city known for the quality of its meat and particularly a kind of hamburger called pljeskavica, the locals have long made an unusual variant on ajvar using only peppers, oil, vinegar and garlic. Traditionally the preparation of the preserves takes several days and involves all the members of the family. Only a few producers still follow the ancient recipe, but the results are phenomenal and Leskovac ajvar makes an ideal condiment for grilled meat.
  
  Production Area
  Leskovac
  
  

• Prainha Beiju and Piracuí Producers (Brazil)

  stand 6C 015
  

  In the area along the river in Prainha, in northern Brazil, 35 families move between semi-swampy and firm land, following the dry and rainy seasons, and produce food to survive. On firm land they cultivate vegetables and manioc (which they process into various foods) and collect fruits from the Amazonian forest. In the semi-swampy area, the principal activity is fishing, supported by small-scale cow farming, craft production and agriculture. They grow beans, manioc, sweet potatoes, cará (a tuber commonly consumed in Brazil), papaya, acerola, pineapple and bananas. Some traditional products, like beiju (manioc pancakes), piracuí (fishmeal) and honey from native bees, generally produced by the community’s women, are sold in the nearest towns or through intermediaries.
  
  Production Area
  Prainha, Pará, Norte
  
  
  
  

• Marako Berberé Producers (Ethiopia)

  stand 6K 042
  

  Southern Ethiopia is the region where the hot pepper berberé is traditionally produced. It is not by chance that the best berberé comes from this region and in particular from Marako district, an area that accounts for about 60% of the total national production. Berberé is the main ingredient of a blend of herbs and spices bearing the same name, whose ingredients can vary according to the region, village and even household: the basic mix for berberé is made of ground chillies, cumin, cloves, ginger, coriander, cardamom, black pepper, fenugreek, and salt, but as many as 16 ingredients can be found in certain recipes.
  Berberé is considered the backbone of Ethiopian cuisine to the extent that it is an essential component for many dishes such as seasoned meat, kitfo stuffed raw meat and for sauces served with a spongy flat-bread called injera.
  The Marako cooperative has 30 members who collectively produce more than 1000kg of berberé per year.
  
  Production Area
  Marako Southern NNP

• Coniara Valley Mountains Artisan Brewers (Argentina)

  stand 6B 035
  

  This small community is located in the Coniara Valley in the Sierra Pampeana mountainous in the San Luis province, an area once inhabited by the indigenous Comechingón people. The community farmers and food producers also brew beer as one of their activities. The production process is entirely artisanal. The malt, bought in Cordóba, is ground by hand, 200-liter vats are used for the boiling, and local fruit and aromatic herbs are used. One unusual beer is made from carob flour that almost completely replaces the malt. The community brews different styles of beer, mainly ale and stout that are often flavored with native mountain fruits like piquillin and chañar, local herbs such as peppermint, or Andean grains like quinoa, giving them a unique taste and a strong link to their place of origin. During the high season, production averages around 1,200 liters a week. The beer is sold primarily among community members, residents, and tourists at the local market.
  
  Production area
  Merlo, San Luis province
  
  
  

• Cap-Haïtien Cocoa Producers (Haiti)

  stand 6B 004
  

  Haiti is the poorest country in the Caribbean, plagued by very high unemployment levels and considerable agricultural challenges. The soil is quite poor and there are no advanced irrigation systems or much available machinery. The most fertile lands are mainly used to produce foods for export. Cacao produced by the Feccano community in the north of the country is destined for the international as well as the national and local market. The Feccano community consists of a federation of six cooperatives comprising a total of 2540 small-scale producers (47% of these are women) that together produce about 400 tons of Fair Trade-certificated cacao per year.
  
  Production area
  Cap-Haïtien, Haiti North department
  
  

• Cumboto and Trincheras Cacao Producers (Venezuela)

  stand 6C 002
  

  The states of Aragua and Carabobo are home to communities of cacao producers with a long tradition behind them. The 35 cacao producers in Cumboto and Trincheras live near two national parks, Henri Pittier and San Esteban, where agroecological production helps preserve the natural resources.
  As well as harvesting the Criollo cacao, the producers also process it into paste, bars, infusions, liquors and soaps. This provides a supplementary source of income, allowing them to improve their family living conditions and also involves women in the work.
  Since 2001 the producers have been receiving technical assistance, training and help with agroecological techniques and practices from the Fundación Tierra Viva. The group of Cumboto producers has obtained organic certification, while the Trincheras group is currently in the process of obtaining certification.
  
  Production area
  Aragua and Carabobo states
  

• Divinópolis Cachaça Producers (Brazil)

  stand 6A 036
  

  Geraldo Maia has been making organic cachaça for 25 years, having inherited the profession from his great-grandparents. He has always believed in practicing sustainable agriculture, following his family’s traditions with great attention to all the steps along the production chain. His cachaça is made using organic sugar cane, grown by Geraldo himself and his family. The spirit is distilled in an alembic still and aged for two years in Scottish oak barrels, which give it a characteristic golden hue. Annual production is 3,000 bottles, and currently Ferrador cachaça, produced in Divinópolis, is the first certified organic cachaça in the state of Minas Gerais.
  
  Production area
  Divinópolis, Minas Gerais state, Southeast region
  

• Rio Intag Coffee Producers (Ecuador)

  stand 6A 002
  

  The Asociación Agroartesanal de Caficultores Rio Intag (AACRI) involves 400 families of small-scale coffee producers from 42 communities living just a few kilometers from the Equator.
  The organic arabica coffee, grown in the shade of native trees, is sold in natural-fiber packaging made by the women.
  As well as promoting the production of organic coffee and other products that ensure its members have enough to eat, AACRI also promotes more participation from the community in decision-making so that it can have a greater influence on the region’s future. This is an essential aspect for the communities in the Intag area, as mineral extraction by multinationals, acting with government support, is threatening one of the most biodiverse parts of the planet. The sustainable activities of AACRI’s members are preserving 40,000 hectares of native forest and 17 pristine rivers.
  
  Production area
  Cotacachi canton, Imbabura province
  

• Loja Coffee Producers (Ecuador)

  stand 6A 002
  

  The Loja, El Oro and Zamora-Chinchipe provinces cover a diversity of ecosystems and climates, from the cold Andean highlands to the warm sea breezes along the coast, and the region has a stunning natural beauty. The Fapecafes organization was founded here and currently involves around 1,700 small-scale arabica coffee producers, who grow their coffee organically within the forest.
  The organization promotes the diversification of crops, and as well as coffee (green or roasted, ground or beans) it also sells organic forest products like plantain chips, native fruit pulp and honey and honey products.
  
  Production area
  Loja, El Oro and Zamora-Chincipe provinces, southern Ecudaor
  

• Spiced Gabana Coffee Makers (Egypt)

  stand 6J 090
  

  The Bishari and Ababda tribes, located in southern Egypt between the Nile and the Red Sea, belong to the Beja group, which occupies a vast area between Egypt, Sudan and Eritrea. Among these tribes, coffee-making is a real ritual, repeated several times over the course of the day.
  The coffee beans are toasted in a pan set over the fire, then ground in a wooden mortar with a stone pestle. The ground coffee is put in a gabana, a clay pot with a long narrow neck, which gives its name to the coffee. Water and spices (cinnamon, cardamom and ginger) are added and the pot is placed over the coals. When the coffee is ready, a piece of palm straw is inserted into the neck to strain the coffee, it is poured into small cups (always an odd number: three, five or seven) and sugar is added to taste. The equipment used to prepare Gabana coffee usually comes from Sudan, and belongs to the head of the family.
  
  Production area
  Southeastern Egypt
  

• Selargino Caper Producers (Italy)

  The use of capers in Sardinian cuisine and folk medicine dates back to at least the late 18th century; in the first half of the 19th century they were used in the area around Cagliari to stimulate the appetite. Caper growers are currently concentrated in Selargius. The most common variety here is of great beauty and significant ethnobotanical, naturalistic and culinary interest. Various ancient plants still thrive in the countryside around Selargius, often left to grow wild in the rural spaces between the town’s different neighborhoods, and they deserve to be recuperated and promoted as a cultural and agricultural asset for the local community.
  The Selargius growers often cultivate capers alongside almonds, olives, other fruit trees and vines, and also use the caper shrubs to define property boundaries. The closed flower buds are picked between May and June and preserved in brine or vinegar.
  
  Production Area
  Selargius, Cagliari province, Sardinia
  
  

• Futog Cabbage Producers (Serbia)

  stand 6H 032
  

  Throughout the Balkans it is traditional to preserve cabbage in vats of brine. The resulting product has a characteristic slightly sour flavor and is in fact called kiseli kupus, literally “acidic cabbage.” In Serbia, kiseli kupus is made artisanally by most families living in rural areas. The kiseli kupus from the village of Futog, in the autonomous province of Vojvodina, has been famous since the time of Ottoman rule for its incomparable quality.
  Today, thanks to the support of the Swiss NGO Seedev, around 60 producers from the area are campaigning to obtain a denomination of origin for their product and organizing themselves in a consortium in order to better protect and guarantee their production.
  
  Production Area
  Futog, Vojvodina

• Traditional Food Producers of Troina (Italy)

  stand 3F 051
  

  A mountain town of the Sicilian hinterland, on the south-facing slopes of the Monti Nebrodi, Troina has preserved a range of gastronomy rooted in its longstanding agricultural and pastoral tradition. Here they still grow the cicerchia (rumanedda), an old variety of leguminous plant, the flour from which, mixed with chickpea flour, is used with vegetables, pigskin or sausage to make piciocia, a very thick local soup. Milk products made here include ricotta, coagulated with latex from the fig tree. The vastedda cu sammucu or nfigghiulata, which is celebrated by the Pro loco in a special festival, is a large, round form of focaccia stuffed with fresh toma cheese, salami and elderberry flowers, which are also scattered on the surface. Prickly pears are boiled for a long time and filtered repeatedly to make a kind of cooked wine which is the main ingredient of nfasciatieddi, traditional sweets which are consumed in honor of St Sylvester, the patron saint of Troina.
  
  Production Area
  Troina, province of Enna, Sicilia
  
  

• Ecuadorean Organic and Biodynamic Chocolate Producers (Ecuador)

  stand 6C 002
  

  Pacari has been producing organic and biodynamic chocolate for 10 years, working with about 2,500 families of small-scale cacao growers around Ecuador. The company organizes training courses for producers to promote attention to environmental sustainability and biodiversity. Cacao is grown alongside timber trees, fruit groves and other native plant species. As the objectives are sustainability and quality, the producers are paid a price higher than the market average.
  The different product lines are influenced by Ecuador’s different regions: The Andean bars use Maras salt, merken and herbs from the Cordillera mountains, and there is also a line of chocolate-covered native fruits.
  Pacari is an initiative that wants to economically, culturally and environmentally promote a cacao-producing country by keeping all of the production processes within the country.
  
  Production area
  Various cacao-producing regions of Ecuador, including Manabi, Esmeraldas and Tres Ríos
  

• Central Russian Preserve Producers (Russia)

  stand 6J 020
  

  The Central Russian community of preserve producers was founded in 2003 and is based in the Moscow region. Originally established to make and sell fruit and vegetable preserves on a small scale, it is now a dynamic business which actively promotes its latest research in the field of good, healthy food.
  All of the community’s products are made using traditional recipes, collected over the years by the founder, Galina Poskrebyseva. Galina is a connoisseur of traditional Russian cuisine and a successful communicator of its secrets and recipes. Her research and publications have made her famous.
  The tradition of preserving vegetables, mushrooms and fruit using natural fermentation originated in Russia, where the preserves were used to add interest to meals during the long winter. All of the community’s products are made by hand from only natural ingredients, to recreate the flavor of homemade preserves.
  The community’s preserves come from popular Russian tradition and include fruit jams, berry and vegetable sauces, pickled vegetables and fruits and many varieties of salted mushrooms, including Armillaria and rizhik (Lactarius deliciosus), sold at the local market.
  
  Production Area
  Vladimir and Kostroma regions
  
  
  
  

• Frikat Couscous Producers (Algeria)

  stand 6K 075
  

  In 1998, chef Sid Ali Lahlou opened an artisanal couscous workshop, Maison Lahlou, in Frikat, a small town in the Kabylie region of the province of Tizi Ouzou. Maison Lahlou initially employed six people. These days, that number has multiplied by almost a hundred, but the production methods have remained the same.
  The ingredients (grains and herbs) are bought from small-scale local growers and processed following local customs. The grains are ground using traditional mills, and the resulting flour is worked by hand by around 500 women, plus, in the summer, a hundred extra seasonal workers. These include many students who want to learn and keep alive the local gastronomic traditions and are offered paid apprenticeships.
  The product range includes 14 varieties of couscous made from different grains (wheat, barley, oat, plus corn and rice for gluten-free couscous), sometimes flavored with herbs.
  Maison Lahlou also makes three types of vinegar from fruit grown in the area: apple, pomegranate and prickly pear.
  The products are marketed according to fair-trade principles and distributed in Algeria and Europe (France, Belgium, the UK and Germany).
  After winning the San Vito Lo Capo international couscous competition in Sicily in 2005, Sid Ali Lahlou opened a restaurant in Algiers, in the Palais des Expositions, where he serves his couscous and other typical regional dishes.
  
  Production area
  Frikat, Tizi Ouzou province
  

• Laayoune Couscous Producers (Morocco)

  stand 6K 091
  

  The recently formed Sakia Alhamra couscous producers’ cooperative evolved out of the association Sakia Alhamra pour la Renaissance Feminine. Ejjida Ellabig, the association’s president, will be running the cooperative. One of the association’s main activities is fighting against illiteracy, working in partnership with the Moroccan Ministry for Education.
  The cooperative will offer employment to women who, thanks to the association’s work, have learned how to read and write. Couscous production started only recently, but the prospects for growth are good. Currently 15 women are involved. They buy ingredients in Agadir and sell their couscous in markets around Laayoune.
  
  Production area
  Laayoune province
  

• Date Producers of Jericho (Palestina)

  stand 6J 077
  

  The cultivation of date palms and date processing is one the most profitable activities for the Arab populations living in the Jordan river valley. Date palms grow in territories with a very hot climate and this area is at the lowest altitude in the world. The local community consists of 25 small farms growing different varieties. The most precious is medjoul, whose fruit is big, sweet, soft and particularly juicy. After ripening, the colour may vary, from light brown to dark brown. Harvest is made between October and November. The main difficulty is finding seeds to enlarge crops. Seeds are normally sold through fair trade channels with the support of the NGO called Parc (Palestinian Agricultural Relief Committees).
  
  Production Area
  Jericho, West Bank
  
  
  

• El Sosiego Dulce de Leche Producers (Argentina)

  stand 6B 002
  

  The region of General Pueyrredon is located in the province of Buenos Aires, northwest of the federal capital. Here the community of dulce de leche producers lives, founded as a family enterprise 104 years ago. Today in El Sosiego a group of families produces and processes dulce de leche and artisanal sweets. The entire production process is carried out by two working groups: those who produce milk – the raw material of this dessert – and those who manage the artisanal facility where the dulce de leche and candies (dulce de leche, chocolate, walnut and almond flavors) are made and hand packaged.
  The producers are Slow Food members and follow very old recipes for both the candies and the dulce de leche dessert itself, using neither chemical additives nor preservatives. The group uses the Guatan brand to identify their products, a label recognized by the provincial authority of Buenos Aires. The products are sold by the producers themselves at their small on-site shop, as well as at local fairs.
  
  Production Area
  General Pueyrredon region, Buenos Aires province
  

• Community of the Renewable Energies (Italy)

  stand 2E 133
  

  The project is the result of an agreement made in 2007 between Slow Food Tuscany, The Slow Food Foundation for Biodiversity and Co.Svi.G – Consortium for the Development of Geothermal Areas. The objective is to set up the first international community of food produced with clean and renewable energy. This will be accomplished by identifying appropriate solutions for food production using innovative processing driven by sources of renewable energy. The idea arose in Tuscany itself, where geothermics is already being used to launch sustainable farming methods, reviving traditional productions by using clean energy and providing incentives to producers willing to set up new, clean production chains. The quality and sustainability of Tuscan food production is at the heart of this project. Using innovative systems, solutions have been found for reducing the environmental impact of production and for sustainable development in the various phases of cattle breeding and the processing of cheeses, salami and vegetable products.
  
  Production Area
  Toscana
  

• Medicinal Herb Producers (Paraguay)

  stand 6B 015
  

  A group of 50 small-scale producers of medicinal herbs and infusions of native plants created the Mimbipà association in 1998, based on a system of fairness and mutual assistance.
  Some of the herbs are cultivated (23 varieties), while others grow wild. All of the herbs are picked by hand and the leaves are left to dry at 60°C. The dried leaves are then taken to a processing room, where the women, including many young mothers, select the leaves, grind them and sieve them. They are then packaged in paper bags, either on their own or in blends.
  Many of the teas are exported to Italy and sold through the fair-trade network.
  
  Production area
  Caaguazú department
  

• Copioba Manioc Flour Producers (Brazil)

  stand 6C 006
  

  Copioba Açu is a rural community in the Nazaré municipality, in the state of Bahia, where the main products are manioc, dendê (palm oil) and beef.
  Manioc flour is mostly produced in the Vale da Copioba, which extends through the Nazaré das Farinhas, São Felipe and Maragogipe municipalities.
  Copioba flour is the finest of the manioc flours made in the state of Bahia. Yellowish in color, it is processed artisanally from carefully selected manioc. It is mostly sold in Nazaré by the Copioba Açu association, which unites around 150 producers. As well as flour, the association also sells other manioc products, like cakes and beiju, a kind of crêpe made from manioc flour.
  
  Production area
  Nazaré, Bahia state, Northeast region
  

• Fonio Producers of Tambacounda and Kolda (Senegal)

  stand 6M 091
  

  The community is composed of 945 peasants who grow fonio, a graminaceous, on 1,131 hectares and are organized in 36 groups of producers, each of which belongs to a village and participates in a network for harvesting and sales. They grow three species of Poaceae, Digitaria exilis, Digitaria iburua and Brachiaria deflexa. Cropping mostly occurs by hand, by seedbroadcast on a lightly tilled soil. Growth is rapid and needs only one or two weedings. The ears, cut by the men with sickles, are gathered into stacks and put out to dry on wooden platforms. The crop is threshed with sticks or by crushing underfoot on areas of beaten earth of clay covered with cow dung. The grains are sieved by the women in order to clean them and are then stored in the granaries. An association for the promotion of fonio was founded in Senegal in 2005.
  
  Production Area
  Tambacounda and Kolda Region
  

• Jaguaribe Coalho Cheesemakers (Brazil)

  stand 6F 015
  

  Coalho is a cooked-curd cow’s milk cheese made in various hot and dry parts of northeastern Brazil. Jaguaribe, a municipality in the sertão in the state of Ceará, is famous for the production of Coalho. Many family-run dairies in this area make the cheese using only their own milk.
  The Queijaribe association unites 38 producers who make artisanal raw-milk Coalho. The cheese is the main source of income for the association’s members, who also make yogurt, butter and other types of cheese, and produce honey, pork, poultry and eggs.
  
  Production area
  Jaguaribe, Ceará state, Northeast region
  

• Colonial Cheesemakers (Brazil)

  stand 6F 015
  

  The community is active in western Santa Catarina state, which is home to many people of Italian and German descent. The small farms are fairly diversified, with a mix of crops and livestock, though cattle-farming and cheesemaking are the two most common activities.
  The association of small-scale farmers in western Santa Catarina (APACO) was founded in 1989 and unites around 200 producers of raw-milk Colonial cheese who use artisanal and traditional techniques.
  Colonial has a lactic taste, slightly piquant, and is pale yellow in color. The exterior is hard or semi-hard, while the interior is soft. The cheese is sold informally in local towns, but the association is fighting for legal recognition for the producers and legislation that allows the production of raw-milk cheeses.
  
  Production area
  Western Santa Catarina states, South region
  

• Pag Island Cheese Producers (Croatia)

  stand 6J 032
  

  The rich diversity of flora on this Croatian island in the Kvarner Gulf, whipped by the bora wind that coats the land in sea salt, and the robust qualities of the Pag sheep, farmed here since ancient times, result in a celebrated aged cheese. The sheep are allowed to roam freely across the expanses of grassy meadows, grazing on the diverse vegetation and producing excellent quality milk.
  The cheese is made from raw milk, processed traditionally and following environmentally sustainable methods that guarantee the preservation of its authentic flavor. Yet few herders remain who are still making the cheese only with local raw milk.
  
  Production area
  Pag island
  

• Peul Waghasi Cheesemakers (Burkina Faso)

  stand 6M 087
  

  Oudalan is a vast border area along the invisible lines that divide Mali, Niger and Burkina Faso. Like all of the Sahel, the region is mostly populated by nomadic herders. In 1989, the groups of nomadic herders and livestock breeders in the region united in the CRUS (Conseil Régional des Unions du Sahel), which is currently made up of around 40,000 producers, divided into 1,776 groups.
  The organization promotes inter-religious dialog, the sustainable use of resources and food sovereignty by making the most of the area’s agricultural, forestry and herding potential, for example by processing and marketing local products.
  Among the artisanal products is a cheese called Wagashi, typical of the Peul (Fula) nomadic herders. The cheese is made by curdling fresh milk using juice extracted from the leaves of a local tree, Calatropis procera. The curdled milk is squeezed to remove excess liquid, then placed into molds. Wagashi cheese can be eaten fresh, grilled or fried and is sometimes colored by adding sorghum.
  
  Production area
  Dori, Oudalan region
  

• Macedonian Traditional Cheese, Yogurt and Food Producers (Greece)

  stand 6H 036
  

  In the rural, unspoiled Kilkis area, in the Greek region of Macedonia, the Ragian community has been making cheese, yogurt and pasta for 20 years, using only local ingredients and traditional production methods. Some of the soft and hard cheeses are smoked, while the yogurt is made from milk from cows and sheep that graze freely in a peaceful environment, subject to strict quality controls.
  As well as dairy products, the community also makes pasta, using the Kilkis granary.
  
  Production area
  Kilkis regional unit, Central Macedonia region
  

• Puntland Frankincense Producers (Somalia)

  stand 6K 077
  

  Frankincense is an aromatic resin obtained from certain species of tree in the Boswellia genus. The resin is harvested by making oval cuts on the branches using a menghaf, a tool with a blade at one end to cut the branches and a blunt edge at the other to scrape off the resin.
  The species that produce the best quality of frankincense are B. sacra, B. frereana and B. papyrifera. The resin is divided into four or five quality grades depending on the size of the dried beads, the color and the purity. The quality also depends on the harvest period and the tree’s surrounding environment.
  Frankincense is mostly collected in Puntland (a savannah-covered state to the north of Somalia), Ethiopia and Yemen, and has a translucent, amber-like appearance. Also known as olibanum, from the Arabic al-labán (“milk”), because of the milky substance that oozes from the tree, the resin has historic significance and curative properties. It is often used for meditation and spiritual rites, and also to cure respiratory problems and muscular contractions.
  The Dariye company in Puntland has been extracting frankincense from its trees and selling it around the world since 1860.
  
  Production region
  Bari region, Puntland
  
  

• Producers of Candied Dried Fruits and Syrups from Olaines (Latvia)

  stand 6L 019
  

  Vidzeme is one of the historical and cultural regions of Latvia. Literally meaning "the Middle Land" it is situated in north-central Latvia north of the Daugava River.
  The territory is favorable to the cranberries, from which community produces natural candies that are not only tasty but also good for health. It also producers quince, rhubarb and pumpkin candies, all grown in their own farms. The berries are processed at low temperatures for maintaining all the natural substances and essential vitamins.
  The community is actively involved into the activities of Slow Food Riga, sellng its products at the events organised by the Convivium, as well as through the store online.
  
  Production area
  Olaines

• Friguiagbé Fruit Growers (Guinea)

  stand 6M 031
  

  In Friguiagbé, a rural town not far from the city of Kindia, many of the people make their living by growing fruit. To protect the local producers from the bullying of Guinean and foreign traders, who used to dictate harvest times and fruit prices, a cooperative, Copelf, was founded in 2005. The 120 members, both men and women, mostly grow mangos and pineapples. Currently the cooperative sets the prices before the harvest and identifies potential customers. Its members receive training on protecting the pineapple plants from disease and also participate in regional and national fairs.
  
  Production area
  Friguiagbé, Kindia province
  

• Issyk-Kul Fruit Producers (Kirghizistan)

  stand 6H 071
  

  Tort-Kul village is located in the western part of Lake Issyk-Kul at an altitude of 1960 m. in the northern part of Kyrgyzstan. The lake was a stopover on the Silk Road, a land route for travelers from the Far East to Europe. In this area people have likely been harvesting fruits for more than a hundred years.
  Today the community is made up of about 60 people who produce fresh fruit such as apples, apricots, pears and berries, prepare dried fruit, and make jams and other products such as apricot bread. They also grow agricultural crops and produce livestock products. The village is located along the Bishkek-Karakol road, a convenient location from which to sell their agricultural and fruit products, however the community does not yet have a well-organized marketing system. This is one area they are working to improve.
  Farmers are growing local and old introduced varieties, suitable for the natural conditions of Tort-Kul. They are also working on establishing a nursery of fruit crops and organizing training sessions horticulture for villagers.
  
  Production Area
  Province of Issyk-Kul
  
  
  
  
  

• Raška Gentian Growers (Serbia)

  stand 6H 032
  

  Though only a stone’s throw from the Kopaonik ski runs, the mountain communities in this part of southern Serbia do not benefit from the influx of winter tourists. Instead, Sveto Kalabić is trying to revive the local rural economy by involving some of the local producers in the cultivation of gentian, whose roots are used to make infusions and extracts for use in medicines.
  Gentian is hard to grow, requiring silicate-rich soil and high altitudes, and has a very long productive cycle: The first crop can be harvested only after five years. This is why very little is cultivated in Europe, even though demand is high, especially in Italy, where large quantities are used in bitter herb liqueurs. Thanks to the gentian cultivation, many small-scale producers in Raška can count on a new source of income in one of the most depressed parts of the country.
  
  Production area
  Mountainous areas in the Raška municipality, southern Serbia
  

• Puerto Rico Herbal Tea Producers (Puerto Rico)

  stand 6B 015
  

  Though the island is rich in tropical vegetation, the inhabitants of Puerto Rico import 90 percent of their food and tend to consume poor-quality products. Taking this observation as their starting point, a group of five Puerto Rican university students decided to develop a project aimed at increasing their compatriots’ food and agriculture awareness.
  This small food community has started growing Moringa oleifera, a tree endemic to tropical and equatorial regions with important nutritional value—the leaves contain vitamins A and C, calcium, iron and potassium—and medicinal properties.
  The Moringa oleifera trees are cultivated according to organic principles and the leaves are picked, dried and mixed with locally produced ginger to make a herbal tea sold at the San Juan Earth Market.
  
  Production area
  Toa Alta and Guaynabo municipalities
  

• Kcna sol producers (Macedonia)

  stand 6J 043
  

  In the northeastern Macedonian town of Kratovo, every family preserves strong links with the past, each one maintaining a tradition of their own. In particular, three families still make kcna sol (crushed salt), a mixture used primarily to season cheeses or meat.
  In the local language, kcna means “crushed,” the perfect word to describe this mixture of salt and different ingredients ground with a stone pestle: rosemary, parsley, povečerinka (evening herb), basil flowers, mint, corn and spicy paprika.
  Sold mostly to local restaurants, kcna sol is traditionally prepared in July and August, after all the necessary ingredients have been picked and dried. Similar products exist in other parts of the country, but it is only here that so many ingredients are combined, making the product truly unique.
  
  Production Area
  Kratovo, northeastern Macedonia

• Pokot Knob Wood Producers (Kenya)

  stand 6K 032
  

  Knob wood is a spiny deciduous shrub or tree that can grow to 10 meters in height, with a light, narrow crown. It grows in southern and eastern Africa in dry woodland, bushland and grassland, often growing on termite mounds and in rocky areas. It has yellow-green flowers and its fruits are berry-like and brown or purple in color. When ripe, they open to release shiny black seeds.
  A group of 35 Pokot farmers harvest, process and sell condiments from local knob wood trees. The leaves and the seeds, which are strongly aromatic, are collected, dried in the sun and then crushed with a pestle and mortar to create a sort of powder that is used to flavor teas and soups.
  According to traditional medicinal knowledge, tea made using these fruits and leaves or decoctions made using its bark or root can be used as a cure for coughs, sore throat, colds and chest pain. It can be used to alleviate respiratory problems such as asthma and tuberculosis, and smoke from burning bark can be inhaled to stop fainting or headaches. Its fruit has a hot taste and is chewed by women to freshen breath and for reducing fever. The branches are often used for sweeping the household to remove fleas and mites because of its insect repellent qualities. This farmer’s group sells the fruit and the bark throughout the year in many local market centers in the Pokot County in Kenya.
  
  Production area
  Pokot county, Rift Valley province
  
  
  

• Kollo Producers of Dinsho (Ethiopia)

  stand 6K 042
  

  Bale is the most important region in Ethiopia for the growing of barley (it is not a coincidence that the only Ethiopian brewery is to be found here) and the village of Dinsho is unanimously considered to be the most highly appreciated zone for the production of kolo or Akayi in local language, roasted barley. The seeds are steeped in boiling water for two or three minutes (30 k for 10 liters of water) and they are then roasted in a big circular plate of iron placed directly over the fire, on a support of clay stones. The women occupied in its preparation stir the seeds continuously on the open fire for 10-15 minutes using a wooden stick with a curved point. Once the roasting is finished it is ground for a few minutes in the mortar. There are about 50 producers and they sell kolo on the road.
  
  Production Area
  Dinsho, Bale Mountains National Park, Oromia region
  
  

• Baranjski Kulen Producers (Croatia)

  stand 6J 031
  

  Baranja is a fascinating inland region of Croatia whose gastronomy has been heavily influenced by nearby Hungary. The sausages here follow the traditions of the Pannonian Plain and are seasoned with paprika, but also, unusually, pepper. This is a result of the historic presence of the Austro-Hungarian nobility in Baranja, who could more easily afford the precious spice.
  To protect the local sausages, called Baranjski Kulen, a community of six producers came together in 2007, inspired by the goal of improving and promoting a product that until a few years ago was produced only at a domestic level by families using their own pigs.
  Through the year, they organize different workshops on issues connected to legislation and improving quality standards, and technical support is provided to facilitate production, processing and sales. A Kulen cookbook is also being planned.
  
  Production area
  Croatian Baranja, Slavonia
  

• Ahal Camel Wool Producers (Turkmenistan)

  stand 6H 075
  

  For the nomad Turkmen that live in the Kara Kum desert, camels of the autochthonous arvana breed have been the sole animals to provide them with milk, meat and wool and to act as means of transport. 10 people work in the Zemelena community, among which seven teachers of traditional camel wool-making. Once a year, four to nine chilos of wool are gathered from each camel and then arranged according to colour and texture, using the wool of the youngest camels (less than a year old) which is the softest and finest, for the production of fabric. Camel wool is very light (twice as light compared to that of sheep), practical, resistant, provides good thermic isolation which ensures a constant body temperature in different weather conditions, which is particularly useful given the country's climate. The members of the community are in charge of the production of different types of camel fabrics, used for the production of cloths, preserving national traditions and sharing their skills and knowledge with younger generations.
  
  Production Area
  Ahal

• Shemakha Dairy Producers (Azerbaijan)

  stand 6H 077
  

  The mountains of central-eastern Azerbaijan are suited to the farming of small local cattle.
  A community of around 30 families in the Shemakha region specializes in the production of fermented milk called mazoni, common in Azerbaijan and in the Caucasus in general. The milk is the base for other products like butter, a typical sweet ricotta and shor (a salted ricotta flavored with mountain herbs).
  One of the community’s products is Pendir, a white cheese similar to pecorino, and they also make Kyryt, a firm salted cheese, made from fermented milk which is cooked, formed into a ball and left to dry in the open air. With its strong flavor, the cheese is used to season meat dishes or diluted with water to make an invigorating drink.
  The producers have joined together in a cooperative, and mostly sell their products on the local market.
  
  Production area
  Shemakha district
  

• Lepushe Producers (Albania)

  stand 6J 038
  

  At an altitude of 1,250 meters in the Albanian Alps, Lepushe is the highest village in the country. After the mass emigration of its young people, its 70 remaining residents continue to produce cheese, raki (a plum distillate), sauerkraut, potatoes, and caj (an infusion of wild herbs). One distinctive dairy product is mishavin, a fermented cow-milk cheese that, along with sauerkraut, pork and raki, provides sustenance during the bitter Alpine winters. One interesting product of this community is cai malit. Literally ‘mountain tea’, it is produced with flowers collected in summer and includes two types: the original caj or ‘mountain oregano’, and caj verdhe, made with a variety of St. John’s Wort that grows only at high altitudes. Dried in the shade and consumed as infusion through the year, the infusions are considered a panacea against all winter ills, especially if sweetened with wild honey.
  
  Production area
  Lepushe, Shkoder district
  
  

• Kitul Sap Producers of Hapola (Sri Lanka)

  stand 6G 106
  

  This community involves one hundred people from the different villages in the area. These farmers are aware of their incredible biodiversity and know their plants and spices, but they live on the land from which Caryota Urens originates: it is part of this community’s history and they have contributed to the natural existence of this tree. The Caryota Urens flowers juice or Kitul sap is a traditional natural sugar in Sri Lanka, but also the only one on the world endangered.
  The tree tappers of this community taps and collect the Kitul sap every morning and every evening and this know how and tradition is passed on from generation to generation. The tapper’s role is to choose the right tree. It is important for the quality of the kitul treacle, but also for the rituals: after giving the treacle, the Caryota Urens will die and it’s wood is used by craftsmen. The tapper climbs the tree to prepare the flower: he plucks it and puts spices on it. After three days, he can begin to collect the juice. During all the process, the tapper obeys many rituals.
  Once the sap is collected, it is processed into Kitul Treacle. The Caryota Urens flowers juice is boiled during 6-8 hours, and caramelized. All harvests are different: the sun determines the sap’s colour. Therefore the community is thinking about distinguishing the production with a vintage’s number.
  The villagers are part of Maussawa Rural and Fair Development and this traditional process is being developed and conserved with the help of Guayapi Lanka (BOI Company).
  
  Production area:
  Kotmale, Maussawa estate, Sri Lanka
  

• Hejing Organic Licorice Producers (China)

  stand 6G 078
  

  The Hejing organic licorice producers community was founded in 2004 and gathers around 50 local farmers. It is one of the first communities to engage in developing, producing, processing and marketing organic licorice. Licorice root – or gān cǎo (甘草) in Chinese - is one of the 50 fundamental herbs used in traditional Chinese medicine. It is usually collected in spring and autumn, when it is removed from the rootlet and dried in the sun. Sweet in smell and taste, licorice is one of the most popular and widely consumed herbs in the world. It is valued for its functions of invigorating the spleen, clearing lungs, cooling latent heat, anti-inflammatory effects and harmonizing the ingredients in an herbal formulation. In recent years, licorice root and its extracts have been widely used in the food and cosmetic industries. Besides producing high quality licorice products, the community also provides organic production training courses to the farmers at least twice a year.
  
  Production area
  Hejing County, Xinjing
  

• Montevideo Fruit Producers and Processors (Uruguay)

  stand 6B 035
  

  This community of women that produce and process fruit in Montevideo first came together in 2001 when five producers from the village of Melilla, members of the Asociación de Mujeres Rurales del Uruguay (AMRU), a group of over 2,000 women farmers in different areas of the country, created the Viento del Sur cooperative. In family plots, the producers grow native fruits like butia (the fruit of the Butia capitata palm, a staple of the indigenous diet in past centuries that today is at risk of extinction because of farming techniques that threaten its reproduction) and guava, as well as apples, pears, oranges, grapes and plums, which they turn into jams and liqueurs. In the past the producers have taken part in training courses held by AMRU and are currently organizing meetings with other groups of women interested in replicating the community’s success.
  
  Production area
  Melilla, Montevideo department
  
  

• Tikves Madzun Producers (Macedonia)

  stand 6J 043
  

  The name madzun is historically associated with the Macedonian region of Tikves, and even though there is no written evidence, according to oral tradition the recipe for preparing this fermented-grape beverage was already known in ancient times. It is traditionally used to cure liver problems and respiratory infections and as a sugar substitute in home cooking.
  Though many families have gradually stopped making madzun, it is still possible to find around 60 who make madzun for their own consumption and for friends, while selling a small amount locally.
  The production procedure is quite simple, but must not be interrupted. The must obtained from pressing fresh grapes is heated and then wood ash is added to stop the fermentation process. As it cools, the natural settling makes it easy to separate the solid residue, and the resulting liquid is then gently heated until it reaches the correct density and color. It takes around 12 to 15 kilos of grapes to make one liter of madzun.
  As the market has become saturated by “easier” products like rakija, madzun production is becoming increasingly rare, but its historic importance and unique characteristics make it a symbol of Macedonian tradition which deserves to be preserved.
  
  Production area
  Tikves region, central Macedonia
  

• Karakumu Dried Melon Producers (Turkmenistan)

  stand 6H 075
  

  Melons have long been one of the most highly respected plants in Turkmenistan. The hot sun and dry air create the ideal climate for melon cultivation, and evidence of melon planting dates back to the 4th century. In the Middle Ages, Turkmen melons were transported in enormous vessels along the Silk Road to the Arab countries. The “queen of the melon field” is the subject of many popular Turkmen legends and songs.
  This community unites a total of 30 people who grow the local Baharman melon variety, which has a liqueur-like flesh and is dried in the open air as soon as it has been picked. This variety of melon requires much sun and ripens only in two regions of the country, on the edge of the Karakumu desert.
  
  Production area
  Southern Turkmenistan
  

• Producers of Native Maranhão Bee Honey (Brazil)

  stand 6C 015
  

  Amavida consists of 100 families living in 18 villages of the state of Maranhão and keeping rear native stingless bees. Their main product is natmel, which in the past was used by the Indians to treat respiratory diseases. The community produces other foods that are linked to the biodiversity of the native bees such as dehydrated natpólen - a mixture of honey and natpólen - sweets and liqueur made with regional fruits that are important for the reproduction of native bees, and for handicrafts. Natmel is sold as Meliponina and it differs from common honey because it is more acid, more liquid and less sweet. Community activities are coordinated by the Maranhão Association for Nature Preservation (AMAVIDA), which is supported by the Federal University of Maranhão (UFMA) and monitored and supervised by the Institute for Native Bees (IAN).
  
  Production Area 
  Urbano Santos, Maranhão, Northeast Region
  
  
  

• Lychee Honey Producers (Madagascar)

  stand 6M 041
  

  The Atsinanana region is Madagascar’s main lychee-growing area. In rural areas, almost every family has between 10 and 100 trees.
  Recently, many of the lychee growers in the municipality of Ifito have also started to produce honey.
  The aging plantations, producing smaller and smaller harvests, as well as the difficult political situation and the bad state of the roads connecting Ifito to the local markets (making it difficult to transport large quantities of fruit) have pushed the local people to find a way to supplement their increasingly meager incomes. Supported by a USAID-funded project, the lychee growers received training on beekeeping and were given financial assistance to buy materials.
  The Ifito beekeepers have joined together in a cooperative, Haingavao, which currently has 176 members. They have seen many benefits from this new activity: The highly scented monofloral honey is easy to transport along the uneven roads and is much appreciated in the Antananarivo markets. The cooperative also produces royal jelly, pollen, propolis and wax, which can be used for many traditional crafts.
  
  Production area
  Atsinanana region, eastern Madagascar
  

• Elbasan Olive Oil Producers (Albania)

  stand 6J 042
  

  Three associations of 380 olive growers from the municipalities of Shirgjan, Gostime, Belesh, and Mollas came together to form the FBE (Agricultural Federation of Elbasan), with the goal of improving and developing the district’s local products, particularly olive oil. Three cooperative olive mills are now in operation, equipped with small-to-medium continuous-cycle presses. After acidity analysis, the oil is stored in stainless steel cans in which it decants naturally. Member producers grow mainly local varieties of olives: koker madhe, elbasanit and mixan. Olive-oil production is a long-standing practice in Elbasan, as restified to by the old wooden presses and clay storage jars that are found in the cellars of historic houses and the existence of the traditional sweet, fuli, made with olive oil.
  
  Production Area
  Shirgjan, Gostime, Belesh, and Mollas, district of Elbasan
  
  

• West Bank Organic Olive Oil Producers (Palestina)

  stand 6J 077
  

  Olive-growing has a long history on the West Bank hills, and so olives, and their oil, have an almost sacred value to Palestinians. A symbol of prosperity and richness, olive trees represent the relationship between the people and their land.
  For many years, olive cultivation has been suffering because Palestinian farmers are finding it increasingly difficult to reach their land, thanks in part to the construction of the separation barrier.
  Olive oil production is still artisanal, and even though it preserves all of its genuinity, the oil still has many quality defects, making it hard to find a market for it.
  In an attempt to overcome these obstacles, olive-growers from 11 Palestinian districts in the West Bank, supported by the Italian Overseas Agronomic Institute, have organized themselves into producers’ associations with the aim of achieving an integrated production of organically certified quality olive oil.
  
  Production area
  West Bank
  

• Korcula Island Olive Oil Producers (Croatia)

  stand 6J 036
  

  Vela Luka lies in the western part of the island of Korcula, and is known for its traditional production of olive oil, figs and quality wines. Here, small family businesses produce an extra-virgin olive oil from two local cultivars of olives, Lastovka and Drobnica. The varieties are renowned for their marked piquancy and an intense yet delicate bitterness. The community is determined to inform consumers about the high quality and purity of its products, so that they can appreciate the excellence of a local, flavorful extra-virgin olive oil, produced with respect for the local environment.
  
  Production area
  Korcula island
  

• Batignano Extra-Virgin Olive Oil Producers (Italy)

  stand 2D 134
  

  Founded by the Slow Food Grosseto Convivium, this community brings together the olive growers belonging to the “Il venerabile” association of Batignano oil producers (APOV) and is part of a process to promote this product and encourage the cultural and economic development of the area.
  Batignano is a small hill town about 10 kilometers from Grosseto along the road to Siena. “Il venerabile” is the name the community wants to use to market its oil and is a reference to the venerable father Giovanni da San Guglielmo, an Augustinian who lived here in the 17th century and is still honored by the local people.
  In terms of sensory characteristics, the oil’s flavor is a harmonious blend of several elements, with no one element dominating over the others. The technical characteristics fall within the Toscano IGP parameters.
  
  
  Production Area
  Batignano, Grosseto province, Tuscany
  
  

• Jelgava Rye Bread Producers (Latvia)

  stand 6L 019
  

  Jelgava is a town in Latvia about 40 km southwest of Riga, on the banks of the Lielupe River. The town is home to a noteworthy agricultural (cereals and flax) and timber market, at the crossroads of important communication routes. The town is in Semigallia, one of the four traditional regions of Latvia. The region is predominantly flat land that is good for rye and other cereals. Here, the community Svetes maize (The Holy bread from Latvian) is baking the bread according to old traditions: from qualitative rye-flour with natural yeast. Dough is raised in timber kneading dough; every loaf is made by hand of a master and is baked in wood oven. The process of raising the dough that depends on the type of bread continues up to 42 hours, developing vitamins of E and B groups. The community producers three types of bread:
  full grain rye bread, Seeds bread, and fruits bread, al are organic. For the seed bread 30 % are pumpkin, sunflower, linen seeds, for the fruit - dried apricots, plums, raisins, nuts are used.
  The community sells at the local market, and thanks to the long shelf life of the bread (is stays fresh up to 10 days!) – in the specialized shops of the region and in Riga.
  
  Production area
  Jelgava region

• Saaremaa Rye Bread Bakers (Estonia)

  stand 6L 019
  

  This community is located on the island of Saaremaa, in the county of the same name. The island’s climate is ideal for growing grains, especially rye. The community is based around a family business founded in 2010, which promotes traditional Estonian foods, catalogs recipes and makes Saaremaa bread.
  The flour for the bread is milled from local rye and only natural leavening is used. The community mills its own flour at the local mill. The community’s products—bread, flour and sweets—are sold through networks of specialist shops and directly to consumers.
  
  Production area
  Saaremaa island
  

• Bukovka Paprika Producers (Macedonia)

  stand 6J 043
  

  The village of Bukovo, on the slopes of Mount Baba in southwestern Macedonia, is famous for a particular variety of chili pepper known as Bukovec. Still today, every family cultivates a small plot, but very few farmers use the chili as a source of income.
  The drying process has remained unchanged over time. The chilis are first hung somewhere airy to dry, then ground in traditional wooden bowls called kutle. Once reduced to a powder, the product is called Bukovka paprika. It is mostly sold locally, though also to restaurants around the region.
  The paprika is most commonly used to season ground meat, sausages or to accompany bread. When served with bread, the paprika is traditionally mixed with dried mint, leading to a curious but delicious range of taste sensations.
  
  Production area
  Bukovo, Bitola municipality
  

• Chiloé Garlic Paste Producers (Chile)

  stand 6F 005
  

  The inhabitants of the picturesque rural area of Punta Chilen, on the island of Chiloé, have a culture divided between land and sea. A group of 180 families, 95 percent from the indigenous Wuilliche group, they grow potatoes, Chilote garlic and other vegetables and collect shellfish and seaweed, following ancestral techniques.
  Chilote garlic is a unique variety of elephant garlic, enormous in size but with a mild flavor, reminiscent of onions.
  The Chiloé garlic paste is made by 14 small-scale farmers who belong to the Punta Chilen cooperative, which since 1997 has been promoting Chilote garlic in order to generate income for the community. The cooperative has a kitchen where different varieties of garlic paste are produced: olive oil, merkén, pepper, honey and mustard, smoked, pimenta de canelo and grapeseed.
  
  Production area
  Chiloé island, 10th region
  

• Benna chili producers (Guinea)

  stand 6M 031
  

  Benna chilies (called bembé cherouli in the Soussou language) is derived from varieties coming from Sierra Leone. Very hot, they are characterized by the small size and the bright red color. The seeds are firmly attached to the flesh and are therefore kept when processing the product.
  The chilies are grown by about one thousand families of farmers in the Benna region and a group of women who farm a common plot of land devoted exclusively to the production of bembé cherouli. The product is an important source of income for the local population and is appreciated in Northern Guinea and Sierra Leone alike. The Benna chilies are sold at local markets at double the price of other chilies. At the moment, producers do not have any machinery for grinding and packaging, but it is their intention to set up a processing workshop which will offer a job to many villagers.
  
  Production Area
  Benna, Kindia region

• Eastern Madagascar Wild Pepper Growers (Madagascar)

  stand 6M 041
  

  In the rainforests of the eastern Atsinanana region, wild pepper (known locally as voantsiperifery) grows on vines that can climb 15 meters up into the trees. The pepper is always picked by hand. Its delicate flavor means it enhances meats but also fruits like pear, pineapple and papaya, and even chocolate. Less strong than black pepper, when cooked in a sauce it softens and takes on a reddish-pink color. About 80 voantsiperifery growers work together to cultivate and harvest the spice.
  
  Production area
  Toamasina, Atsinanana region
  

• Permet Producers (Albania)

  stand 6J 044
  

  This community operates in the district of Përmet, a region 230 kilometers (140 miles) from Tirana near the Greek border and the World War II Italo-Greek front. The area is known for its production of wine, raki (a grappa-like spirit made from mulberries, plums or European cornel), gliko (a mixed preserve made with plums, watermelon, grapes, walnuts, cherries and eggplant) and rosewater (Përmet is also known as the city of roses). Thanks to contrubion from CESVI, producers from the area have united into the ProPermet consortium in order to promote the territory and its products, particularly raki.
  
  Production area
  Përmet
  

• Dried and Smoked Flounder Producers (Estonia)

  stand 6L 019
  

  Fish is one of the most widespread foods in Estonia and one of its most important resources, particularly when dried or smoked. Flounder (lest in Estonian), caught between mid June and September, is one of the species most often used for smoking or dying. On the island of Saaremaa, the country’s largest, there are still some families who smoke flounder at home. The community is formed of seven people from Nasva, a village on the Nasva river, who carry out this process traditionally. The flounder is cleaned, baked for an hour in an oven and then smoked gently over alder on a stone hearth. It is best enjoyed spread with butter and served with baked potatoes in their skins. Dried flounder is prepared by first salting it, using either dry salt or brine, and then hanging it in the open air for a week. It is eaten cut into small strips, partnered by beer.
  
  Production Area
  Nasva, Saaremaa island
  
  

• Ozolco Pinole Producers (Mexico)

  stand 6A 022
  

  San Mateo Ozolco is a small community of around 2,000 people, mostly from the Náhuatl ethnicity, located in the arid Sierra Nevada de Puebla, at the foot of the Popocatépetl and Iztaccíhuatl volcanoes. Still today, the primary activity of the inhabitants of Ozolco is farming. Since the 19th century, vegetables like corn, chili peppers, squash and beans have been grown here using the traditional milpa system, as have fruit like tejocote (a type of hawthorn). Wild herbs, fruits and agave are also collected.
  Several years ago, 12 families joined together in a cooperative to generate economic alternatives through the promotion of one of the community’s typical products: pinole (potehtli in Náhuatl). This flour is ground from local varieties of blue corn and mixed with cinnamon, cacao and citrus peel, according to family recipes. Pinole is mixed with water or milk to make a drink called atoles. An important element in the local diet, it represents a traditional way of preserving corn for the rest of the year.
  
  Production area
  San Mateo Ozolco, Puebla state
  

• Haitian Clairin Rum Producers (Haiti)

  stand 6A 032
  

  Tens of thousands of Haitians make their living from producing sugar cane and its various by-products. The sugar cane fields are tilled by oxen. Several times a year, the weeds that grow in the plantations are removed by hand, and the sugar cane is cut for four to six months during the dry season. Sugar cane juice is extracted using a mill, and is then distilled to produce clairin, a spirit similar to rum, or turned into cane syrup which can be stored and used later in the year for the spirit’s successive production phases. Concentrated cane sugar can also be used to make an artisanal sugar called Rapadou.
  
  Production area
  Northern and southern regions
  

• Rooibos Producers of Suid Bokkeveld (South Africa)

  stand 6L 031
  

  Created in 2001, the cooperative Heiveld aims to produce Rooibos tea with traditional methods selling it in Europe and thereby improving the living conditions of its associates. The community is composed of around 500 small landowners and land workers who live and work in somewhat isolated conditions in Suid Bokkeveld, an arid and drought ridden area about 75 kilometers from the nearest village. Many members of the community pass most of their time working in the large agricultural farms to earn more. The tea is made from about 95% cultivated and 5% wild Rooibos and all the production is certified by Naturland and the Fairtrade Labelling Organization (Flo). As well as producing tea, the community grows wheat and raises sheep and goats.
  
  Production area
  Surroundings of Nieuwoudtville, Northern Cape province
  

• Rosquillas Producers of Somoto (Nicaragua)

  stand 6B 002
  

  The community consists of 54 women and two men producers from five villages of the department of Madriz (in the north of the country) organized into a cooperative. Rosquillas are corn biscuits with a history over 100 years long, and the producers still respect the same careful production process today although the tools used (like low energy ovens and electric grinders) have progressed and developed.
  The production and processing system consists of several phases: the women of the cooperative clean and select the corn, then ground it to make flour, which is mixed with cheese and butter to obtain a dough. This is baked in a wood-fired clay oven.
  The biscuits are sold nationally directly to consumers or through intermediaries. The community also carries out education and training projects aimed at producers, and is responsible for the reforestation of the areas involved in the production activities.
  
  Production area
  Somoto, department of Madriz
  
  

• Kusamba Sea Salt Producers (Indonesia)

  stand 6J 082
  

  The artisan sea salt of Kusamba is transformed from the unspoilt seawater along the coast of Kusamba village, based on a centuries-old tradition. The process starts with the evaporation of seawater in the beds of black volcanic sands that create a pure brine which then crystallizes inside vessels made from local coconut trees. The crystal salts that emerge on the surface of the brine are then hand raked and drained to remove the excess brine. The process can take up to five days to complete the crystallization and harvesting. The unique features of this salt are due to the mineral-rich volcanic sands and the delicate techniques that are meticulously undertaken by the salt masters. Once the whole coastline of this region was dedicated to producing sea salt in this way, today only 30 salt farmers continue to do so.
  
  Production area
  Kusamba, Bali

• Black Salt Producers of Kostroma (Russia)

  stand 6J 020
  

  The history of black salt is centuries old and dates back when the Troize-Sergiev monastery founded the first salt-mine in the north of the country in the Kostroma district. It is also called chetvergovaya (literally “ made on Thursday”), because it was prepared on Maundy Thursday and used to season Easter meals. With the coming of the communist regime, which almost interrupted any religious event, the production of black salt ceased and the traditional preparation was forgotten.
  The traditional method of preparation has been recreated thanks to the help of a woman living in a neighbouring village. Rock salt is mixed with rye flour and put in a linen bag, then surrounded by birch wood, put in the oven and burnt. The resulting mix shaped like a hard ball is then put into a crusher and broken into pieces and after that it is sieved. The community of black salt producers is situated in a natural area, far from big industrial centres. The use of birch wood for burning doesn’t damage the ecosystem of the area, as the felling operations are planned and authorized to limit the expansion of the forest. Ten people belong to the community, five women and five men, aged from 18 to 40, who represent different nationalities and different religious creeds.
  
  Production Area
  Kostroma
  
  

• Shea Butter and Ash Soap Producers (Mali)

  stand 6K 098
  

  The shea tree (Butyrospermum parkii) grows wild in many countries in West and Central Africa. It is commercially important because of the butter that can be extracted from its nuts, through a lengthy and complicated process. Shea butter, also known as karité, is used in the kitchen and to make moisturizing cosmetic creams.
  Another product with a high commercial value is the soap that can be made from mixing ashes and shea butter. Traditionally used by the local women to wash newborn babies, thanks to its beneficial properties, shea butter soap can now be found in many West African markets.
  To extract the butter, the nuts are boiled, dried in the sun for two days and then ground in a mortar with some water. The resulting paste is cooked until the butter rises to the surface. At this point, a terracotta container with a hole in the bottom is filled with ashes. Water is poured in and filters through into another bowl. The resulting reddish liquid is cooked down in an iron pan over a high heat. The powder left after the water has evaporated is then mixed with the shea butter.
  The color and scent of the soap vary depending on which ashes are used. Ashes from shea bark give the soap a red color, while néré pod ash makes the soap black, with a pungent smell. Ash from cotton and millet produces white soap with a mild scent.
  
  Production area
  Sikasso region, southwestern Mali
  

• Cayambe Agave Syrup Producers (Ecuador)

  stand 6B 022
  

  Agave syrup is made from chaguarmishky, the sweet sap of the penco plant (Agave americana), extracted using ancient techniques. This community is made up of women from three communities in the province of Pichincha. The province’s tufaceous soil is ideal for growing penco, but few other crops.
  The Mishky Huarmy project, whose name means “sweet woman,” proposes penco as an alternative to the flower-growing that has become the main economic activity in the area over the past 40 years.
  To extract the sap, the penco plant must be between 12 and 15 years old. Its productive cycle lasts 40 days. Initially 2 liters can be extracted a day per plant, eventually reaching a peak of up to 10 liters a day. The syrup is made by reducing the sap, and it takes 10 liters of sap to make 1 liter of syrup. It has many medicinal properties, like reducing arthritis, and its low glycemic index makes it suitable for diabetics.
  
  Production area
  Guachalá, Cayambe canton, Pichincha province
  

• Oudalan Sesame Producers (Burkina Faso)

  stand 6M 087
  

  Dori is a town in the Oudalan region, in the sub-Saharan Sahel region near the border with Mali and Niger. The local population is mostly made up of Tuareg nomadic pastors. A group of 60 women from Dori have started a cooperative for sesame production and processing, the Groupement Féminin Jam Jooda. The cooperative has joined the CRUS (Conseil Régional des Unions du Sahel), which unites almost 2,000 groups of local producers.
  Jam Jooda turns sesame seeds into cookies, oil and soap. The products are sold not only locally but also in Niger and Benin, and directly at local fairs.
  
  Production area
  Dori, Oudalan region
  

• Pemba Island Spice Growers (Tanzania)

  stand 6K 031
  

  The island of Pemba is about 50 kilometers off the Tanzanian coast, northeast of Zanzibar. Fishing and farming are the main activities, and spices are the most important crop. The Gando Farmers Association of Pemba (GAFA) was founded in 2004, and a year later became a cooperative. The almost 3,500 members, a third of whom are women, mostly produce spices: cardamom, ginger, cinnamon, black pepper, chili, nutmeg, cloves, turmeric and lemongrass. GAFA’s main activity is the organization of training courses on organic agriculture, whose principles are shared and adopted by the association’s members.
  GAFA has two objectives: to protect the environment and to reduce poverty on the island. Cultivating in a clean and sustainable way means safeguarding the local environment but also obtaining higher-value products, which can be sold at a better price. GAFA helps its members market their products and also oversees some of the processing of the spices (especially the extraction of essential oils from cinnamon, cloves, lemongrass and vetiver).
  
  Production area
  Pemba island
  

• Bukhara Spice Producers (Uzbekistan)

  stand 6H 073
  

  Historically, spices were considered of importance primarily for medical uses, then as seasoning for meats, and finally as cosmetics. Similar to the Silk Road, the Spice Road was the route that merchants took from Southeast Asia to the storehouses of Ostia and Rome during the time of the Roman Empire. The trail traversed the Pamir range, passing through Hami, Turfan, Urumchi, Alma Ata, and what would eventually be Tashkent, finally arriving at Samarkand. Legendary names, these: Bukhara and Samarkand evoke myths and legends, a time when the name Tamerlane resonated throughout all of Central Asia, and when silk and spices made the link between East and West.
  This community harvests spices in the mountainous region of the country, and then sells them in the small shops of Bukhara. Like in days gone by, they cultivate mostly pepper—white, red, and black—cloves, nutmeg, cinnamon, coriander, anise, tumeric, and cumin. These spices carry huge value in Europe, not only for seasoning dishes, but also for their use as preserving agents and in pharmaceutical preparations. In one year, the members of this community sell as much as 500 kilograms (1,100 pounds) of spices. The group also produces spiced and herb-infused teas, including a saffron tea.
  
  Production Area
  Bukhara
  
  

• Lubugo Natural Cloth Producers (Uganda)

  stand 6K 071
  

  The barkcloth is a traditional piece of cloth made in the western districts of central Uganda, where the ancient Buganda kingdom is based. Made through slow and careful processing of the ficus tree bark, this cloth was once commonly worn but was overtaken by the introduction of cotton production a century ago. The barkcloth has however maintained an important cultural value, still worn during traditional functions in the Buganda kingdom. The bark of mature trees is only harvested once every 5 years in order to give the tree time to grow back. Once the external layer of bark has been removed, a long sheet of internal bark is also stripped away and beaten for hours with different types of hammers to soften and elasticize it, increasing its surface area fourfold. At the end of processing, the softened cloth is a terracotta color and if conserved properly, can last more than 30 years. In the Buganda palace, barkcloths dating back to the late nineteenth century have been preserved.
  
  Production area
  Masaka district
  

• Pomegranate Juice Producers (Bosnia and Herzegovina)

  stand 6J 035
  

  In 2008, several small-scale producers from Herzegovina created the Eco-Line association in the city of Mostar, with the aim of organizing organic production, providing technical assistance to producers, running courses and managing the purchase, packaging, promotion and sale of organic products.
  Currently the association has over 100 producers from three different ethnic groups, located all around the region. Its activities originally focused on the production, protection and promotion of some of Herzegovina’s traditional products, like pomegranate juice, as well as sage syrup and sweet and dried figs.
  Wild pomegranates grow in the Herzegovinian hills, without any human input. Through Eco-Line, the producers certify the areas where the plants grow and organize training sessions to improve processing skills. After the harvest, the fresh pomegranates are stored, then washed, cleaned and squeezed. Sugar is added to the resulting juice and the product is ready for bottling in glass.
  
  Production area
  Herzegovina
  

• Producers from Sucumbíos (Ecuador)

  stand 6C 006
  

  The Siecoyas are an indigenous group of 500 families who live in an area of roughly 31,000 acres in the Ecuadorian Amazon forest. They form an indigenous minority group that has always lived off of hunting and fishing but with the destruction of the natural resources the group has had to find alternative ways to survive. With the support of On CEFA (The European Committee for Education and Agriculture), since 2007 the group has begun to develop sustainable tourism with the aim of enhancing the local culture, avoiding an exodus of young people and promoting an alternative economy. With the cultivation of cassava (whence comes tapioca), native fruits, medicinal plants and Amazonian fish like the arapaima and the tambaqui, the Siecoyas have been able to produce enough food to eat while maintaining their natural resources.
  
  Production Area
  Cantone Shushufindi, Province of Sucumbíos
  

• Pu’Er Tea Producers (China)

  stand 6G 078
  

  The Mountain Forest Tea food community consists of 586 households (around 2500 people) of the Bulang ethnic community who grow the unique Pu'Er Tea, a large-leafed tea from Yunnan, China. Mature aged Pu’Er has a thick reddish brown color and a distinct aroma with an earthy undertone. The growing conditions of the region and the unusual fermentation process make this tea special and unique. One of the most significant distinctions of this product is that it gets better over time. Aged teas are prized and can be found in vintages, like wine, some dating back 40, 50 or 100 years. The Bulang are thought to be the earliest to cultivate and use tea. They never do strip cropping but enrich the forest with seeds of their heritage trees. Ancient tea gardens host thousand-year old trees together with orchids and herbs that grow under the canopy of the native trees. This follows the Rainforestation Farming technology, a system that conserves biodiversity and provides livelihood options for local communities.
  
  Production area
  Pu’er and Xishuangbanna, Yunnan province
  

• Thethi Producers (Albania)

  stand 6J 038
  

  While being one of Europe’s most stunning mountain regions, with one of the most distinctive cultural landscapes, Thethi suffers from a high level of environmental degradation and depopulation. Of the 249 families that were living in the village of Thethi in 1991, today only 60 are left, of which just eight remain throughout the winter. This community produces several traditional products from honey to raki – a local brandy made from plums or various other fruits. Products are either consumed by the families themselves or sold in local markets. Of interest is their production of white flour, obtained from a local variety of maize that is ground in local water-driven mills. With the help of local chefs and associations, the producers are seeking out new markets for their products in nearby Scutari, as a way of guaranteeing the continuation of their community.
  
  Production area
  Thethi, Shkoder
  

• Dakar Herbal Tea Producers (Senegal)

  stand 6M 091
  

  Teas made from herbs, flowers and spices are greatly appreciated in Senegal, where they are drunk at various times during the day. Traditionally infusions are served at the end of meals, but can also be drunk in the morning. Kinkeliba tea, known for its diuretic and depurative qualities, is recommended at the start of the day, as is thé de Gambie. Toasted baobab seeds are ground into intensely flavored “baobab coffee,” especially appreciated in the Saloum and Tambacoumba regions. Nguer tea is drunk all over the country and is thought to cure coughs and throat problems. Another beverage found throughout Senegal is Touba coffee, made from coffee flavored with Guinea pepper, known as diar in Wolof. The founder of the Mouride brotherhood, Cheikh Ahmadou Bamba, is said to have brought the recipe to Senegal in the early 1900s following his exile in Gabon. The Mouride brotherhood still places a high symbolic value on the beverage and consumes it during religious ceremonies. For some years, Touba coffee has been growing in popularity outside the circle of the Mourides. It is now commonly sold by street vendors on the side of road, especially near schools and workplaces.
  In Dakar, 10 people make and sell herbal teas in the Ndarndar-bi workshop and boutique. Members of a Slow Food convivium with the same name, they specialize in the preparation of Touba coffee, kinkeliba and thé de Gambie flavored with lemongrass, mint and basil. Ndarndar-bi buys its ingredients from local producers, mostly women, and guarantees fair and respectful conditions for its employees.
  
  Production area
  Dakar
  

• Andean Patagonia Berry Growers and Processers (Argentina)

  stand 6F 001
  

  The community is made up of berry growers and processers, mostly immigrants of European origin, organized into small family-run businesses. It is located in the Andean Patagonia, along the 42nd parallel, known nationally for the agroecological production of berries (black and red currants, raspberries, blueberries, blackberries, rosehips and elderberries).
  Characterized by a cold climate and rich soil, the environment of the Patagonian valleys has been kept pristine, thanks partly to the contribution of the local producers.
  The community participates in gastronomic events and local, regional and national fairs, where the members sell their jams, juices, concentrates and fruit in syrup, and share the agroecological knowledge and experience they have developed over the decades.
  
  Production area
  Chubut and Río Negro provinces
  

• Stolac Winemakers (Bosnia and Herzegovina)

  stand 6J 035
  

  Herzegovina is directly influenced by the Adriatic Sea and enjoys a relatively dry and sunny climate. This typically Mediterranean weather means that viticulture has been practiced here for centuries.
  Some of the region’s best wines come from the native grape varieties žilavka and blatina. Blatina, from the Dubrave plateau, makes an alcoholic, intensely ruby-red wine, while žilavka is a white grape from around Mostar. Its wines are pale straw-yellow with greenish tinges, with an intense, characteristic aroma and a fragrant flavor.
  Thanks to the support of Cefa and the contribution of Cooperazione Italiana, a cooperative winery has been founded in Stolac, and over the last two years the project has supported the planting or reconstructing of 15 hectares of vineyards in the areas around Stolac, Buna and Bjelo Polje. Many of the new plantings replace old vineyards that were destroyed or abandoned during the war in the 1990s.
  
  Production area
  Stolac
  

• Pelješac Plavac Mali Wine Producers (Croatia)

  stand 6J 036
  

  For centuries, the peninsula of Pelješac, in southern Dalmatia, has been renowned for its red wines made from plavac mali grapes. This variety is grown on the peninsula’s rugged karst hills, just a few steps from the sea, and wild herbs grow around the vines. This environment gives the wine unique aromatic notes, and it has become famous around the world. Sadly, the wine’s fame has led to arrival of industrial, standardized viticulture, driven solely by profit and with little connection to the local area.
  A few years ago, a small group of local producers decided to commit to traditional, environmentally friendly viticulture, in order to give consumers a taste of the real flavor of this unique wine. The same producers also distil rakija from the pips and skin of plavac mali grapes, a little-known product with great potential.
  
  Production area
  Pelješac, Juzna
  

• Marques Valley Prickly Pear Producers (Mexico)

  stand 6A 022
  

  This community can be found in the Mezquital Valley in the south of Hidalgo state, an area on the border between two vastly differing ecosystems: conifer forests and semi-desert. Here an association of 25 producers gathers in the town of Chapantongo. In the pre-Columbian era this area was inhabited by the Otomí and Cicimechi indigenous peoples, who had an age-old farming tradition renowned for a sustainable use of the natural resources of both the forests and the desert. The dry and barren nature of the area has allowed the prickly pear (Opuntia ficus-indica) to become the main crop of the community. The plant is an ideal alternative to crops with a higher nutritional and water need, and members of the association endeavor to display its benefits to other farmers through seminars and demonstrations in the field. The cultivation of this fruit crop is beneficial both from an economical and environmental perspective, owing to the plant’s valuable contribution toward reducing soil erosion. The fruit itself is high in vitamin C and fiber. It is sold fresh or made into desserts, dried fruit, jams and preserves, and eaten by the community as well as sold both nationally and internationally.
  
  Production area
  Valle del Marqués, Hidalgo state
  
  
  
  

• Tikvesh Z’ta Rakija Producers (Macedonia)

  stand 6J 043
  

  Tikvesh is one of the areas best suited to grape growing in all of Macedonia, and its wines are inspiring great interest among connoisseurs. Lesser known but equally interesting, z’ta rakija is a traditional brandy, made from selected grapes of excellent quality, fermented between November and January. After aging in oak barrels, this brandy acquires its typical dark color and an unusual flavor and fragrance.
  This product is now the focus of a rediscovery of local traditions and a new way of looking at agriculture. Many small-scale producers in Tikvesh, including z’ta rakija producers, helped by the members of the local Slow Food convivium, are working to set up an Earth Market with z’ta rakija as its symbol.
  
  Production area
  Tikvesh
  

• Organic Cane Sugar Producers (Paraguay)

  stand 6B 015
  

  The majority of Paraguay’s organic agriculture is concentrated in the Arroyos y Esteros district, characterized by lagoons and extensive plains. In 1975, a group of teachers and farmers founded the Manduvira Ltda savings and credit cooperative, in response to the growing difficulties small-scale farmers were facing when trying to access credit through regular channels. Thanks to a mutual assistance system, the cooperative was immediately successful and the number of members grew rapidly, eventually reaching 1,500, mostly small-scale farmers.
  The cooperative’s main activity is the production of organic sugarcane, sold through the fair-trade network. It also produces organic stevia and sesame. From 2013, the cooperative will have its own processing facility, which should help increase its earnings.
  
  Production area
  Arroyos y Esteros district
  

• Traditional Producers of the Vatnajökull Glacier Region (Iceland)

  stand 6J 016
  

  Vatnajökull is the largest glacier in Iceland located in the south east area of the island. It covers more than 8% of the whole country and is the largest glacier in Europe as well. The Hrollaugur Association works in this region to encourage and improve the traditional fishing methods. In fact the small-scale langoustine fishermen preserve the traditional methods using environmentally friendly techniques. The association is made up of 24 members on average and it owns small boats used by the local fishermen. The aim is to find new sustainable fishing approaches in order to improve the local economy and create new jobs. It wants also to ensure a sustainable development of the region with special emphasis on the environment, the local culture and the local food products. Among the local products you can find the langoustine and the salted and sun dried cod.
  
  Production Area
  Area of the Vatnajökull glacier
  
  
  

• Mata Atlantica Preserve Producer (Brazil)

  stand 6B 016
  

  The Kimbundu dialect word kitanda, of African origin, refers to the tray on which hawkers and market stallholders display their wares. In Brazil’s inland regions, a kitanda is also a little shop selling eggs, fruit, vegetables, grains and other food products.
  Chef Tanea Romão has opened a house of artisanal cooking with the aim of recovering these meanings, where she has also developed a line of products including jams, compotes, curries, chutneys, sauces, flavored sugars, seasoned oils, bread and pasta.
  Over 60 products have been launched so far, all free from artificial colorings or preservatives, with only the addition of organic sugar or products sourced from within a maximum radius of 200 kilometers, preferably from family-run businesses.
  Tanea has also started a project called Tabuleiro do Saber, “the tray of knowledge,” which offers training to local young people looking for employment.
  
  Production area
  Gonçalves, Minas Gerais state, Southeast region
  

• Garango Shea Butter Producers (Burkina Faso)

  stand 6M 087
  

  ASVT (Association pour la Sauvegarde des Valeurs Traditionelles)/Dollebou is a rural organization of women engaging primarily in the harvesting of karité nuts and the extraction, processing and marketing of butter. This vegetable fat has always been a basic staple food in the local diet, used in cooking the most diverse dishes, and is also a valuable export product, taken up by confectionery and cosmetic producers. Picking and extraction activities provide work for about 150 women. The association produces soap by mixing karité butter with coconut, neem (Azadirachta indica) or cotton oil.
  Karité production is a key factor in the country’s economy, as it contributes 7 million USD a year to the national balance of trade (main outlet markets: Europe and Canada). Hence its importance from both the social and the cultural viewpoints. The communities that produce Garango karité butter have a production potential of 10 tonnes per year.
  
  Production Area
  Garango, Burkina Faso
  
  
  

• Wupperthal Rooibos-based Cosmetics Producers (South Africa)

  stand 6L 035
  

  Rooibos tea production is the oldest indigenous production in South Africa, traditionally drunk by the Khoisan people who live in the Clanwilliam and Cedarberg area. The tea is harvested by cutting the twigs with an axe, then bruised with wooden hammers. It is then left in heaps to ferment and then dried in the sun. Rooibos is naturally caffeine free and low in tannins. It contains minerals and nutrients as well as flavonoids and phenolic acids, which are powerful antioxidants. It is ideal as a fluid replacement for infants and athletes.
  The Red Cedar is a group of six women who were previously unemployed and came together to produce rooibos-based products. They all live in Wupperthal or on one of the substations surrounding the mission station, with one member walking 11 km to work every day. They produce a range of products including high quality rooibos handmade soaps and body products such as liquid hand wash, shampoo, foam bath, body lotion, shower gel and an environmentally friendly room spray.
  
  Production area
  Wupperthal, Western Cape province
  

• Women Producers of Couscous in Asjen (Morocco)

  stand 6K 091
  

  Ouezzane, also known as Dar Dmana, is a city in northern Morocco, famous within the country and throughout the Islamic world as a spiritual capital and one of the major Sufi centers.
  The cooperative Misdaqia, located near the village of Asjen, is composed of 60 women who are engaged every day in traditional couscous production and distribution. Traditional couscous is produced from durum wheat semolina: semolina grains are shelled by hand and sprinkled with flour in order to obtain grains of the same size, which are then placed to dry in the sun for half a day before they can be used in the kitchen in preparing traditional Moroccan dishes. Couscous is prepared in different ways: Moroccan favorites are cooked and served with vegetables (onions, tomatoes, carrots, turnips, pumpkins, potatoes), or with onions and raisins.
  
  Production Area
  Asjen, Sidi Kacem province, Gharb-Chrarda-Beni Hssen region
  

• Jericho Couscous Producers (Palestina)

  stand 6J 077
  

  This cooperative of women, active in Gaza Stripe and in the governorship of Jericho, works for the production of organic and quality couscous. Thanks to the technical support by the fair trade department of the NGO PARC (Palestinian Agricultural Relief Centre), the cooperative now can offer an excellent product and meet all the standards established by the law. Couscous is tested three times: at the beginning, during and at the end of processing. Then the NGO PARC is directly involved in the product marketing.
  
  Production Area
  Gaza and Jericho, West Bank
  
  

• Dried Fruit Producers of Taounate (Morocco)

  stand 6K 091
  

  This community from northern Morocco is made up of 20 women. Thanks to a project financed by the United Nations and the Moroccan Commerce and Industry Ministry, the community has been equipped with a food drier partially powered by solar power and partly by diesel. With this equipment, the women dry traditional varieties of figs and plums, having first carefully picked the fruit according to its size and consistency. The consumption of both fruits is particularly linked to two periods of the year: figs are an important food in the month of Ramadan and during the Achoura festivities (the start of the lunar year, whilst prunes are often served with dishes during weddings or baptisms). During the months with no seasonal figs or plums, the women produce artisanal cous cous out of barley, corn and wheat.
  
  Production Area
  Taounate Province
  

• Dubrovnik Bitter Orange Marmalade Producers (Croatia)

  stand 6J 036
  

  Bitter oranges have been cultivated in Dubrovnik, in southern Dalmatia, for centuries. Every garden has at least one tree of this native variety, which requires no chemical treatments.
  A group of women has decided to turn their bitter orange marmalade production into a small business, and they have joined together in a cooperative. To reinforce the link between the community and its products, for the last three years, February 2 has been designated “Bitter Orange Day,” a day of celebration and a reminder of how important it is to value local flavors and knowledge.
  
  Production area
  Dubrovnik
  

• Iringa Jam Producers (Tanzania)

  stand 6K 031
  

  The women of the Iringa community have been artisanally making jams and peanut butter since 1990. The project was started by the Mulino sisters, who still support them economically by buying glass containers and sugar. Once the jams have been sold, this money is paid back to the sisters. The fruit is bought at the Iringa market, and the women currently make orange, strawberry, grape, guava and peach jams, which are then sold in the town of Iringa, in the Ruaha National Park (Iringa region) and the Tarangire zone (Arusha region). Depending on the season, they sell between 50 and 500 jars of jam each month.
  
  
  Production Area
  Iringa, Iringa region
  

• Arusha Melipona Honey Producers (Tanzania)

  stand 6K 031
  

  Mount Meru, one of Africa’s tallest peaks, rises behind the northern Tanzanian city of Arusha. On the slopes of the mountain lies the village of Ngurdoto, where, thanks to the initiative of a local woman, Rose Machange, a women’s group called Umangu was founded in 1994.
  Umangu’s objective is to help women who live in difficult circumstances to improve their living conditions, providing them with the skills and means needed to start small businesses.
  Since 1996, the Umangu members have been making honey using stingless Melipona bees. The hives are placed on the roofs of their houses, or hung from the avocado and mango trees that grow in their banana groves. The resulting mixed-flower honey is slightly acidic, with citrussy and floral notes, and is known for its medicinal properties.
  The group’s other activities include growing local plants and vegetables (like jatropha, whose seeds are used to make soap) and making crafts like tablecloths, rugs and necklaces.
  
  Production area
  Ngurdoto village, Arumeru district, Arusha region
  

• Canelones Vegetable Pâté Producers (Uruguay)

  stand 6F 005
  

  This community is made up of 10 farmers and 4 processors, all women, who have been working together since 2007 in the Las Piedras area of the department of Canelones, where much of Uruguay’s food is produced. For several years the producers have belonged to the Red de Productoras Rurales association, which supports the work of local women farmers while also defending the social and economic rights of women. Given the difficulty in the past in finding a market for their fresh vegetables, the community women have developed a project to process their produce into vegetable pâtés. Initially the women made the pâtés at home, but for about a year they have been working in a small workshop in the Parque Tecnologico Canario, a center for local small-scale producers. Currently they make pâtés from olives, radishes, onions, carrots and turnips, and sell them at local fairs. The products will soon be distributed nationally and this will allow the community to bring in new farmers and processors.
  
  Production Area
  Las Piedras, Canelones department
  
  

• Tizimín Chili Producers (Mexico)

  stand 6C 008
  

  The community is made up of 538 Mayan producers who live in 56 villages in the municipality of Tizimín and three villages in the municipality of Quintana Roo, in the Mexican state of Yucatan.
  The community’s activities began in 2005, when the Ayuda para Ayudar Foundation was set up following the devastation caused by Hurricane Wilma. The foundation wanted to revive the region’s food production, following the motto “working the land, harvesting dignity,” and helped the community create farming cooperatives in various villages. Training courses were also held on food production and economic, social and ecological topics. Tractors, irrigation systems and other tools were also acquired, and everything was done with respect for cultural and environmental diversity.
  Recently the foundation opened a processing facility where 80 women can produce sauces from habanero chilis and other local vegetables, which are bought at a fair price from the producers’ cooperatives.
  
  Production area
  Tizimín, Yucatan state
  

• Rocha Native Fruit Growers and Processers (Uruguay)

  stand 6F 001
  

  A group of five women from rural Rocha decided to attend a training course in order to improve the management of the community food-processing workshop. The group specialized in processing native fruit, especially butiá, the fruit of Butia capitata, a palm at risk of extinction typical of the Rocha department. The group of women makes jellies, jams, chutneys and liquors from butiá fruit. They have recently started working with the Palmar group, which reproduces native fruit seeds in greenhouses monitored by local technicians.
  
  Production area
  Rocha department
  

• Chinandega Hibiscus Producers and Processors (Nicaragua)

  stand 6C 008
  

  The Asociaciòn Chinantlan Construyendo Hermandad is an organization based in the Chinandega department in the west of Nicaragua, formed of 35 women who grow hibiscus, coyol. papaya, mango and pineapple. The community is an inspiring example of sustainable production: Their produce is processed into liqueurs, juices and jams using equipment powered by solar energy and biogas, while organic waste is used to produce natural fertilizer for the crops. The Asociación Chinantlan also develops projects to promote other native products like amaranth, hojas de ayote (Cucurbita moscata, a type of squash) and yuca (also known as manioc), and sets up food education programs to teach local schoolchildren how to appreciate these foods and how to make juices and jams.
  
  Production area
  Chinandega, Chinandega department
  
  

• Formosa Wichi and Comle’ec Carob Flour Producers (Argentina)

  stand 6B 022
  

  The Gran Chaco women’s cooperative was founded in 2000 and brings together eight associations, involving a total of around 900 women from the Wichi and Comle’ec ethnic groups. In the Argentinean Chaco zone, women take care of the home and the children, have a low level of school attendance and are generally subordinated to the world of men. With the cooperative, this group of women has been able to organize themselves, first for the production and marketing of local crafts and secondly for a project on a key local product, carob flour. In collaboration with the Fundación Gran Chaco, the community has been studying and publicizing the importance of this highly nutritious flour to the local population. The community is planting 3,000 acres with carob trees and found new commercial channels for the flour, tripling the price paid to producers. The next step will be setting up windmills for the artisanal production of the flour.
  
  Production area
  Formosa province
  
  
  

• Almuerzo ConSentido Education Project (Mexico)

  stand 6F 015
  

  The Almuerzo ConSentido education project (its name is a play on the double meaning of the expression “lunch with meaning” and “permitted lunch”) is an activity developed by the Slow Food Michoacán Convivium in 2012 at three public and three private schools in the town of Morelia.
  The project involves a total of 383 children aged between 5 and 15, 23 teachers and 84 parents, and aims to promote a healthy, balanced diet based on local products to the young people, their parents and the teachers.
  The project runs four main activities in every school: first, it organizes a seminar on Slow Food, its philosophy and its activities; then the students participate in a short gastronomy course run by a local institute; next they visit “good, clean and fair” local producers; and finally they create an organic food garden in the school’s yard.
  
  Activity area
  Morelia, Michoacán state
  

• Shirvan Convivium Education Project (Azerbaijan)

  stand 6H 077
  

  Around 150 students from four schools in mountainous Azerbaijani villages in the districts of Ismailli and Shemakha are taking part in the education project, To the Origins of Taste, launched by the Slow Food Shirvan Convivium in 2009. The program consists of 30 lessons—optional but attended by all the students—held twice a week. The students are divided by age, with more complicated exercises for the over-12s. The course is run by a group of eight teachers under the supervision of the convivium leader. The lessons look at the preservation of local biodiversity, the protection of native breeds, the use of traditional herbs and spices and the dangers of using genetically modified crops, pesticides and chemical fertilizers. Special attention is paid to the local cuisine, and the children learn how to prepare traditional dishes together with their teachers.
  
  Area of Activity
  Tazakend and Eniel, Ismailli district; Sis and Galey Bugur, Shemakha district
  

• Permaculture and Bioconstruction Education Project (Argentina)

  stand 6F 015
  

  In various schools and neighborhoods in the main towns in the province of Neuquén, courses are being organized in permaculture and bioconstruction in raw earth, for building houses and clay ovens. During the training courses, sessions are also held on alternative techniques for improving living quality: the construction of solar dehydrators, ovens and water- and central-heating systems and sewage treatment. At the same time, the basics of permaculture, organic agriculture and a solidarity economy are also taught, promoting the exchange of knowledge, seeds and native plants. Meetings and debates are held with doctors and nutritionists to talk about diet, and practical workshops are organized in natural cooking.
  
  Activity area
  Neuquén province
  

• De-spacito Education Project (Argentina)

  stand 6F 015
  

  De-spacito is a “slow” educational and recreational space in the Palermo neighborhood of Buenos Aires. Though designed for children and young people, many of its activities also involve adults. The space hosts food and sensory education activities and organizes visits to educational farms where children can learn about permaculture and organic food-growing and practice yoga. Cooking workshops are often run in the nearby restaurant La Paila, which specializes in northern Argentinean dishes prepared with local ingredients.
  De-spacito is also a space for art, creativity, music, theater, philosophy and yoga, with the aim of promoting an equilibrium between body and mind. It regularly organizes cooking classes, snacks and film screenings for children. During the winter and summer vacation, it runs integration days for children living in poorer neighborhoods around Buenos Aires, during which they cook and construct objects using recycled materials, while talking about a healthy diet and environmentally sustainable practices.
  
  Activity area
  Buenos Aires city and province
  

• Mano a Mano Intercambio Agroecologico Education Project (Venezuela)

  stand 6F 015
  

  The main objective of the Mano a Mano Intercambio Agroecologico project is the creation of an alternative space for cooperation between organic producers, responsible consumers and volunteers, promoting the trade of good, clean and fair products and respecting the principles of food sovereignty, local development, agroecology and the solidarity economy. More generally, it wants to create an ecological, social and environmental equilibrium in the city of Mérida, which depends on the contribution of each member who takes part in the project.
  The project is coordinated by several technical commissions. Each one works on a specific theme, to guarantee that every objective is reached. Producers regularly receive technical assistance from volunteers, and organic certification is obtained through a participatory process. Mano a Mano is also a buying group, organizing a market twice a month where project’s producers can sell their fresh fruit and vegetables, grown around the Mérida area.
  
  Activity area
  Mérida
  

• Pod Bradlom Comunity Project (Slovak Republic)

  stand 6F 044
  

  The Pod Bradlom association was established in 2007 and works with the communities of Bukovec, Chvojnica, Košariská, Podkylava, Polianka, Priepasné and Vrbovce and the city of Brezová pod Bradlom. Its purpose is to develop and safeguard tourism, infrastructure and heritage conservation of the region. It plays a key role in the preservation of the folk architecture in the Kopanice region, development of local traditions and regional products. One of the examples of its projects is the 4CYKLOREGIO program that includes the construction of new cycling paths.
  
  Area
  Region around the city Brezova pod Bradlom

• Mediterranean Aromatic Herb Gatherers (Slovenia)

  stand 6H 020
  

  The brief stretch of Slovenian coastline, at the start of the Istrian Peninsula, has a long tradition of aromatic plants. In the hills behind the village of Manžan, near Capodistria, a group of young people have planted a plot with all the herb varieties that grow in this corner of the Mediterranean coast, from the most common, like sage and rosemary, to more unusual ones like wild privet and savory. The garden is intended more for educational than commercial purposes, and the plants are mostly used to show to visitors, who participate in guided tours and blind tastings.
  
  Production Area
  Koper/Capodistria
  
  

• Brusturoasa Palanca Medicinal Herb Gatherers (Romania)

  stand 6H 031
  

  Northeastern Romania is one of the country’s most magical regions, but also one of its poorest. The municipalities of Brusturoasa and Palanca, in Bacau county, are dotted with enchanting little villages set in an unspoiled landscape. Particularly in the spring, the women and children gather wild herbs, which have various medicinal uses. Most of the herbs are dried and stored, ready to be made into tinctures, creams, teas or other beverages. The members of the Brusturoasa Palanca Convivium, aware of the value of these medicinal herbs, have started promoting and protecting the traditional knowledge, involving children from local schools and the elderly. They are putting together an archive of all the different plant species and varieties, listing the uses for each one.
  
  Production area
  Brusturoasa Palanca
  

• Sinai Wild Herb Gatherers (Egypt)

  stand 6J 090
  

  The area around the Saint Catherine monastery, in southern Sinai (at around 1,600 meters above sea level) is known for its endemic plant species. Various medicinal and aromatic plants have long been used by the Jabaliya tribe as culinary herbs, herbal teas or medicines. They include rabel, a strongly scented chamomile, and habak, a local mint variety, which are used to make infusions to cure stomach problems.
  The Saint Catherine herb gatherers, Bedouin men and women, have joined together in an association to coordinate their picking activities and optimize the drying process. The association also packages the herbs, using locally produced materials.
  
  Production area
  Mount Sinai
  

• Nilgiris Honey Hunters (India)

  stand 6J 070
  

  The Kurumba and Irula communities are the original inhabitants of the Nilgiri hills, evidence of their existence there in pre-historic times can be seen in dolmens and rock art. They live in small hamlets on steep slopes at elevations between 600m and 1200m. Both these communities are primarily hunter-gatherers while today they also farm in small patches around their houses. These communities have been excluded from the development process and are marginalized –forming only around 5% of the total population in the hills today. Honey hunting has been practiced here since time immemorial. The communities collect honey from wild bee combs on steep cliffs and tall trees, in a dangerous historic ritual. A local NGO, the Keystone Foundation, helps the community market and value add their products at a fair price.
  
  Production area
  Nilgiri hills, Tamil Nadu
  

• Curarrehue Pine Nut Harvesters (Chile)

  stand 6B 036
  

  The community is located in the cordillera of the Araucanía region, 1200m above sea level. It is a small group of 15 individuals dedicated to raising livestock, growing crops and gathering wild fruits and nuts, such as the pine kernels from the Araucaria araucana tree (in danger of extinction, this tree has been declared a national monument of Chile). The pine kernels are 5-7 centimeters long, and are only eaten cooked or ground into flour. The harvesting period is from March to May, in the Chilean autumn. The most interesting characteristic of these nuts is that the tree only begins to produce them after it reaches 100 years of age. This species is one of longest living on the planet, and some trees in the area are a thousand years old.
  
  Production area
  Cautín province, IX La Araucanía region
  

• Neuquén Pine Nut Harvesters (Argentina)

  stand 6B 036
  

  The pine nut-like fruit of the monkey puzzle tree (Araucaria araucana), native to the central-west of Argentina and Chile, is known as pehuen in the Mapuche language. The evergreen tree, which grows up to 50 meters tall, grows particularly well in a small fringe of the Andes in the province of Neuquén, between the Aluminé and Lacar lakes. The Aigo and Catalan Mapuche community is made up of 190 families who harvest pehuen for their own consumption, to feed to livestock and to barter for other foods. Pehuen has given its name to an ancient ethnic group of migratory hunters known as the Pehuenches (“the people of the pehuen”). Thanks to its high energy and nutrient content, the fruit was the favorite food of the Pehuenches, who traded the surplus with other communities. In the fall they organized expeditions to search out the precious fruit, which was eaten fresh, toasted, boiled or grilled and could be kept fresh for years in underground pits. The fruit was used to make a typical bread called catutos, sweet and savory dishes and a fermented drink called chavi. Today the community is rediscovering the value of pehuen, additionally using it to make preserves and sweets like alfajores, as well as farming animals (sheep, goats and cattle), forestry, horticulture, and textile crafts.
  
  Production area
  Around Lake Aluminé, Neuquén province

• Tumaco Shellfish Gatherers (Colombia)

  stand 6B 026
  

  The piangua or concha negra (Anadara tuberculosa) is a clam which lives among the mangroves along the Pacific coast in the southeast of the country, near the border with Ecuador. The community is made up of 500 artisan shellfish gatherers, mostly Afro-Colombian women who also catch fish artisanally. The collected clams are cleaned, vacuum-packed and kept at low temperatures without additives to ensure quality and freshness. This preservation procedure has been adopted for the whole catch. Shellfish gathering is a traditional occupation in the San Andrés de Tumaco zone in the Nariño department, and is currently changing from a subsistence activity for the local people into a commercial business. The shellfish are mostly sold in Ecuador, but in recent years consumption has been encouraged at a local, regional and national level as well.
  
  Production Area
  San Andrés de Tumaco, Nariño department
  
  
  

• Solidarity Network of São Tomé Producers (Sao Tomè and Principe)

  stand 6L 038
  

  Qua Tela is a non-profit organization founded in 1999, with 30 members. Its objective is to promote local agricultural products, and it works specifically to improve the processing and storage of foods by providing training, technical assistance and support for buying supplies and materials. It also runs a center where the members’ products are sold. These include spices, candies, jams, dried and candied fruits, coconut and palm oil, flours and coffee, as well as fresh fruit and vegetables.
  Production and processing methods must be environmentally friendly; Qua Tela members rely mostly on traditional cultivation techniques, and do not use chemical fertilizers.
  Qua Tela collaborates with local institutions and authorities on food, agricultural and local development policies, insisting on the importance of food quality and sustainable production methods. Its activities include researching new products and processing techniques, organizing events like tastings and training courses and catering gastronomic evenings and seminars.
  

• Casamance Producers’ Network (Senegal)

  stand 6K 104
  

  Known as Senegal’s granary, Casamance is home to many different ethnic groups who grow crops, catch fish and raise livestock. The most populous group is the Djola, traditionally farmers.
  The forested region is Senegal’s rainiest and wettest. Within the family economy, forest fruits are very important, and women process them into jams, juices and syrups. The most typical of the area are madd (Saba senegalensis) and toll (Landolphia heudoletii). Madd is an oval fruit, containing many seeds covered by a fragrant and flavorful yellow pulp. It can be eaten fresh, with salt and chili, or processed into syrup or juice. Toll is appreciated for its refreshing and thirst-quenching tartness. The leaves and roots are also used to make infusions.
  
  Production area
  Casamance
  

• Local Network of Terra Madre Producers (Italy)

  stand 1D 007
  

  The local Terra Madre network brings together all the food producers whose philosophy is close to that of Slow Food and whose products are “good, clean and fair.” These are the producers who were involved in Terra Madre Day and in the events organized by the convivium and with whom we want to set up an Earth Market. They currently number 31 and between them produce fruit and vegetables, meat, cheese, cured meats, wine and more, while another seven candidates are ready to join the network.
  
  Production Area
  Reggio Emilia, Emilia Romagna
  

• Solidarity Network of Moroccan Farmers’ Cooperatives  (Morocco)

  stand 6K 102
  

  To protect small and medium agricultural enterprises threatened by big business, the Moroccan trade and export office (OCE) has set up a project called Maroc Taswiq. The aim is to launch a new solidarity economy model on a national scale.
  Maroc Taswiq supports member farmers with production and marketing, promoting the creation of cooperatives and encouraging partnerships between producers and businesses. Maroc Taswiq members can benefit from help with buying materials, and they sell their products in a chain of fair-trade shops in Morocco (the first was opened in Casablanca) and abroad. Soon it will also be possible to buy all the products online, through the project website (www.lesmagasinssolidaires.ma, coming soon).
  The fair-trade agriculture model promoted by Maroc Taswiq is part of the “Green Morocco” plan, recently launched by Abdelilah Benkirane’s government. Its objective is to revive the agricultural economy by modernizing cultivation techniques and promoting local products, paying particular attention to organic agriculture.
  

• Mountain Ominio Rice Community (Philippines)

  stand 6F 102 - 6G 102
  

  This community of rice farmers who cultivate Ominio rice is made of 1000 producers.
  Ominio is a rare, heirloom rice variety intimately connected to the indigenous people of the Mountain province and their cultural practices. There are many stories in the mythology of the Balangao people that talk about its origin.
  The variety grows best in irrigated terraces at an elevation of 700 meters above sea level. It requires 6-8 hours of sunlight per day for proper growth. The plant is medium height (76cm or 30 inches), cold tolerant, relatively non-shattering, with some aroma, and low tillering (4 tillers/hill). The grains have a deep purple/black color that makes it the most highly prized sticky rice grown in the remote terraces of Northern Luzon.
  Ominio is revered throughout the region for its cultural and culinary importance. It is mainly used for rice desserts and for making rice wine.
  
  Production Area
  Mountain, Northern Luzon
  
  

• Bahariya Rice Growers (Egypt)

  stand 6J 090
  

  The Bahariya oasis, about 350 kilometers southwest of Cairo, is very extensive and includes several villages. In ancient times it was an important wine-making area, while today its main products are mangoes, guavas, dates, olives and an unusual rice variety, Roz Wahi.
  Wahi rice, also grown in the Farafra oasis, is used to prepare various traditional dishes. The most typical is sekoti, rice cooked with onions, lentils and meat broth.
  The rice has small grains and the oasis-dwellers eat it unrefined or only partially refined.
  
  Production area
  Bahariya oasis, Giza region
  

• Ifugao Imbuucan Rice Community (Philippines)

  stand 6F 102 - 6G 102
  

  The community numbers more than 250 farmers planting Imbuucan on 70 hectares of terraces. The Imbuucan variety is intimately connected to the indigenous Tuwali, Ayangan, Kalanguya people of Ifugao and their cultural practices. Imbuucan is considered a precious gift from their god of Skyworld, a gift that nourishes the mind and spirit, as well as the body.
  It is Ifugao cultural practice that all Imbuucan plants be planted in a synchronized method within the area. The Imbuucan plants are very aromatic and therefore rats and other pests are attracted by its fragrance. If a single farmer plants Imbuucan before or after others in the community, that field would attract all pests.
  The leaves of Imbuucan are dark green and straight, pointing upwards. During the ripening stage, the terrace area planted with Imbuucan will have a reddish cast because there is a red stripe of color in the grain that is not present in other rice varieties grown in this area.
  The total production of Imbuucan is estimated to be 200 metric tons and most of it is consumed locally, especially during weddings, celebrations and family gatherings.
  
  Production Area
  Ifugao, Northern Luzon
  
  

• Kalinga Chong-Ak Rice Community (Philippines)

  stand 6F 102 - 6G 102
  

  This community is a group of more than 720 rice farmers who plant Chong-ak, a traditional native rice variety intimately connected to the indigenous Taguibong people of Kalinga and their cultural practices.
  The Taguibong women are the primary holders of the traditional knowledge on seed selection and the conservation of the best planting seeds. The Chong-ak variety has never undergone improvement in a formal breeding program or at research institutes.
  Chong-ak is described as a true medium-sized grain with a rust red seed coat. It is grown in the high-elevation, irrigated rice terraces of Northern Luzon’s Central Cordillera Mountains, Philippines. At these higher and cooler elevations, the variety requires a 5-6 month growth period from transplanting to harvest. There is one harvest per year. This rice remains the preferred staple variety of the indigenous people of the area and is traditionally served during weddings and family reunions.
  
  Production Area
  Kalinga, Northern Luzon
  
  
  

• Murat Rice Farmers (Malaysia)

  stand 6G 094
  

  The farmers of this community belong to the Ibans, an indigenous group accounting for more than a quarter of Sarawak's population. In Murat village, the Iban grow many traditional hill rice varieties for their own consumption and sell the surplus at the weekend market at Betong, the nearest town. Twenty-two families of six or seven members live in Murat and plant food crops like rice, job's tears, pumpkins, cucumbers and mustard leaves. They also grow cash crops like rubber and oil palm, rear pigs and chickens (both for consumption and sale) and collect plants and seeds in the surrounding jungle. A very popular fruit which flowers every two to three years is the illipe nut, which the farmers collect and dry in the sun to then extract the oil that is eaten on rice.
  
  Production area
  Murat, Engkilili division, Sarawak
  

• Paro Rice Producers (Bhutan)

  stand 6J 103
  

  The community of Red Paro Rice growers consists of 40 households of subsistence family farmers with small land holdings. The farmers are guaranteed a fair price and market for their Bhutanese Red Rice paddy even before harvesting their rice. In Bhutan there is a shortage of farm labor and the majority of youth are not interested in continuing on family farms, so the community works together; sharing paddy saplings, helping each other during the transplanting season, weeding, etc. Wholegrain red rice grown in the district of Paro is considered to be of better quality than other varieties because the high altitudes (2200 meters) permit it to grow and accumulate for a longer period of time. As the rice is grown at high altitudes, it is irrigated with glacial water rich in trace minerals, and is known for its nutty flavor, soft texture and russet color. The rice is cultivated during the monsoon and all the farming is done manually. After the harvest the rice can dry for as long as two months before being threshed and refined. Red rice is short grained and has no gluten - similar to brown rice though the cooking time is shorter.
  
  Production area
  Paro district
  

• Kasepuhan Ciptagelar Traditional Rice Growers (Indonesia)

  stand 6J 082
  

  The Kesepuhan Ciptagelar community is an indigenous group of Sudanese ethnicity who live around the mountain area of Halimun Mountain, West Java. Their daily activities are still governed by their religious beliefs, customs and traditions. They believe that the universe is an orderly and balanced system and that disaster is a result of a disturbance of this balance. For generations the community has cultivated 59 indigenous rice varieties, accompanied by rituals and ceremonies that take place throughout the life cycle of the paddy cultivation. They believe that disobeying the ancient rules (using only traditional heritage rice varieties, cultivating only once per year; harvesting only by hand; and not selling the harvest but using it only for local consumption) is regarded taboo and will lead to crop failure.
  
  Production area
  Halimun Mountain, West Java
  

• Salaš Zbojska (Slovak Republic)

  stand 6F 041
  

  The Zbojská salas (a typical Slovak restaurant and farm) lies in the Veporské hills at an altitude of 725 meters. The Zbojská region is famous for a tradition of shepherding and sheep cheese production made by hand using traditional techniques. “Salas Zbojska” follows the ancient tradition of livestock farming and produces traditional Slovak sheep cheeses such as brydza and parenica, as well as traditional homemade smoked pork products like sausages and ham, using original recipes and processes.
  
  Production area
  Zbojská region

• Jarna Poppy Seed Farmers (Slovak Republic)

  stand 6F 044
  

  Jarna and Gabriela Cechovicova are two of the few remaining farmers in Slovakia who continue to grow and collect poppy seeds by hand. Mechanically harvested poppy seeds are often damaged and release their oils which make them dry and bitter. Instead, when hand harvested, the seeds have a significantly different taste and can be stored up to three years without a decrease in quality or change in flavor.
  
  Production area
  Cifer town - Jarna

• Slow Food Wien Cooks (Austria)

  stand 6F 032
  

  Imagine you had to flee your country and move to another continent. What would you take with you besides the clothes on your back? Memories, family traditions and recipes are wealth that nobody can confiscate or force you to leave behind. We can remember what our mothers cooked us as children no matter where we are in the world. In the summer of 2007 the Vienna Convivium launched a project to preserve culinary knowledge, uniting young refugees into the Slow Food Wien Cooks, a group that provides catering service with cuisines from countries like Afghanistan, Sri Lanka and India. The group also grows its own organic vegetables as raw materials, recognizing that just like the origin of person, the origin of cooking ingredients matters.
  
  Production area
  Vienna
  

• Grey Mullet Bottarga Producers from Athens (Greece)

  stand 6H 036
  

  Avgotaraho in Greek, grey mullet roe (or botargo) from Western Greece is dried and then grated. It is not, however, the only product that this community produces: the others include anchovies and marinated filet of sardines, both rigorously free of chemical additives.
  The roe is of a very high quality, thanks also to the careful drying technique employed which guarantees that the product has an elevated level of humidity and low sodium content, while maintaining its rich nutritional contents.
  The production is guaranteed by more than four generations who have known how to instill an appreciation of this product both at home and abroad.
  
  Production Area
  Athens
  

• Dates Processors of Mhamid Elghizlane (Morocco)

  stand 6K 091
  

  The small craft company Oasis du Sud, made up of eight members, specializes in the production of date-processed products. The Phoenix Dactylifera (commonly known as date palm), which grows throughout the Mediterranean basin, can take up to 30 years after planting before bearing its first fruits.
  From the harvesting of fresh dates, producers extract the juice or the pulp, and reuse the core as food for livestock. The most characteristic product is the Rob, a 100% natural fruit syrup, without the addition of preservatives or artificial colourings. The resulting product is naturally rich in sugar, and is high in iron, magnesium, and group B vitamins that are characteristic of fresh dates.
  
  Production Area
  Mhamid Elghizlane, Zagora province, Souss-Massa-Dra region
  
  

• Halkidiki Vine Leaf and Grape Producers (Greece)

  stand 6H 036
  

  This community’s producers learned the art of vine cultivation and how to exalt the flavors of the land from their families. From the 1990s on, its vines were converted to the sultana grape variety, because it produced the best leaves for processing and cooking.
  The main products are vine leaves cooked in various ways, pickles, jams, petimezi (grape molasses) and tsipouro (pomace brandy). The most innovative is the community’s famous ntolmadakia, made from fresh vine leaves stuffed with rice, usually accompanied by the renowned must liqueur.
  
  Production area
  Nea Gonia, Halkidiki
  

• Dakar Corn Processers (Senegal)

  stand 6M 091
  

  Founty Services is a small business affiliated with the ROPESS network (Réseau des Organisations pour la Promotion de l’Economie Sociale et Solidaire), one of the Slow Food convivia based in Dakar.
  Founty Services processes grains, fruit and vegetables and directly manages the local sale of the products.
  The grains processed include millet, and most importantly corn, which is turned into couscous, flour and other products used in many typical dishes like thiakry, arraw and sankhal. The business also make juices and syrups from local fruits and spices like baobab, tamarind, ditakh, ginger, lemon and hibiscus flowers, known as bissap in Wolof.
  Founty Services is not just a commercial operation, but also participates in national fairs and agricultural meetings to share experience and knowledge, organizes awareness-raising activities for the local community about food-related issues and promotes the consumption of food produced according to the principles of good, clean and fair.
  
  Production area
  Dakar
  

• Dakar Millet Processers (Senegal)

  stand 6M 091
  

  In Dakar, the Imalou economic interest group has been processing local grains in an old factory on Avenue Cheikh Anta Diop for the last 10 years. Two mills grind millet, and about 10 employees, mostly women, work in the business, each one responsible for one of the production phases, from sifting the flour to making couscous to packaging. Every day, a dozen cartons of couscous, thiakry and arraw are delivered Dakar’s shops, restaurants and hotels.
  The couscous grains are classified by size. The smallest are called sankhal and considered the most refined, suitable for prized dishes like Sankhal Royal, a couscous dish accompanied by a sauce or milk and served at important occasions. The more irregular grains are cooked with curdled milk and yogurt and served at breakfast. The larger ones are used for fondè or bouille.
  The millet used by the women comes from the Thies, Kaolack and Fatick areas.
  
  Production area
  Dakar
  

• Ouagadougou Baobab Fruit Processors (Burkina Faso)

  stand 6M 087
  

  The La Saisonniere association in Ouagadougou works to promote economic and social rights and involves 60 Burkinabé women in training courses for various income-generating activities. As well as holding courses in literacy and women’s health, the association also manages a nursery in which baobab trees and different vegetable varieties are propagated. The leaves and fruit of the baobab, rich in vitamin C, iron and calcium, are processed and sold to promote their consumption at a local level and fight malnutrition.
  
  Production Area
  Ouagadougou, Centre region
  
  

• Mango Processors of Djenne (Mali)

  stand 6K 098
  

  Along the road to the Dogon country, Djenne, a city situated on an island of the Bani River, is surely one of the most enchanting and striking sites in Western Africa. From its labyrinth of streets and tranquil atmosphere, Kadidia manages the AADI Association. This Association works towards integrated development together with 20 women who, thanks to a local mango producer, take the mango harvest’s second selection to produce a marmalade that is sold in the local market. The mangos may also be sun dried on the stone roof of their association structure. The women work in rotation, with one group of 10 women working each week.
  
  Production Area
  Djenné, Mopti region
  
  

• Maférénya Pineapple Growers’ Union (Guinea)

  stand 6M 031
  

  The village of Maférénya, about 50 kilometers from the capital Conakry, is in a flat, fertile area, not far from the sea. A state agency turned it into an important center for pineapple growing and processing, and by the time the agency shut down, pineapple-growing had become an important part of the local culture.
  UGPAM (Union des Groupements de Planteurs d’Ananas de Maférénya) unites 17 groups of pineapple producers, as well as a few individual growers. The union has 340 members in total, working in seven different areas. The members include several women, who play an important role in selling the fruit in the fields and local markets. It is also generally the women who process the pineapple, making traditional sweets and juices.
  UGPAM organizes the work of the producers and exports the pineapple to Europe. The Maférénya growers are struggling to meet the high demand: They have only small plots of land and want to grow a variety of crops, limiting the amount of space available for pineapple.
  
  Production area
  Maférénya area, Forécariah district
  

• Samoukiri Samaya Banana and Avocado Growers’ Union (Guinea)

  stand 6M 031
  

  Bananas and avocados are the cornerstone of the local economy in Samaya, a rural part of the Kindia region, grown in both the lowlands and the mountains, using traditional techniques and no fertilizers. Most of the local people grow bananas and avocados, and they have formed a producers’ union (Union des Producteurs) to regulate and organize the growers’ activities, protecting them from thefts and coordinating sales and the purchase of materials.
  Every member of the family, male or female, has to take care of a section of the plantation, while the head of the family manages the harvest and sales. One of the problems facing the Samoukiri producers is the impassability of the roads that connect them to the markets of Kindia and Conakry, especially in the rainy season. The situation is now returning cyclically, causing serious hardship to the local people.
  
  Production area
  Samaya subprefecture, Kindia region
  

• Limassol District Native Grape and Wine Producers (Cyprus)

  stand 6H 044
  

  The main Cypriot wine-producing regions are Pitsylia and the mountainous area of Troodos, where the native grape varieties xynisteri and maratheftiko express their best qualities.
  As well as wine, this community also makes other grape-based specialties, like grape syrup, soutzoukos (a typical Cypriot sweet made from grape must and almonds), grape spread, moustalevria with sun-dried grape must and sugared almonds coated in grape syrup.
  The producers are members of the Cyprus Food and Drinks association.
  
  Production area
  Paphos, Limassol district
  

• Kallmet Wine Growers (Albania)

  stand 6J 038
  

  The ancient Kallmet grape variety can be found across Albania, where it originated, even stretching to the hills in the far northwest of the country and throughout the rest of Europe. This native variety has bunches of purple-red grapes, and is known for its rare qualities, especially a strong violet scent.
  Since the 1990s, 64 wine growers in northern Albania have been joined together in a consortium, with the aim of using wine, terroir and traditions to inspire a renaissance in rural life in the country.
  
  Production area
  Northern Albania
  

• Weingarten plus - Vineyards Savers of Wachau (Austria)

  stand 6F 033
  

  The food community Weingarten-plus, located in the region of Wachau, Kamptal and Wagram in Lower Austria, is dedicated to revitalising the vine terraces in this region.
  In the past the vineyard, one of the oldest elements of European cultural landscape, characterised the countryside in parts of the East of Austria.
  The image of a vineyard changed dramatically over time. At the beginning of the 20th century the vine grew in a clutter, not in a row and not tied to a trellis. The result was the “Gemischter Satz” - a wine made from different grape varieties (fruitful grapes and ones rich in bouquet grew next to each other) creating a unique wine each year. In the middle of this clutter of vines there grew fruit such as peaches, quince, sour cherries or strawberries, as well as vegetables such as asparagus, and spice plants such as garlic (which is a product of the Ark of Taste) or horseradish.
  The aim is not only to cultivate these plants again, but also to process them into products (peach jam with a very tart and strong aroma or pesto made of garlic) that can be sold. The revitalisation of this area brings along many other benefits, for example the reconstruction of stonewalls which is shelter for many species and a variety of healing plants.
  
  Production Area
  Regions of Wachau, Kamptal and Wagram – Lower Austria
  
  
  

• Youth Development Association (YDA) (Palestina)

  stand 6J 075
  

  In 2003 a group of young Palestinians came together in a non-governmental organization with the goal of educating local youth, reinforcing their role in daily life and promoting the small rural communities through the adoption of positive practices in terms of production and promotion. In the rural areas between the West Bank and the Gaza Strip a network of agricultural coops have been formed which are dedicated to the sustainable production of dairy products, seasonal fruits and vegetables (grapes and figs in particular), olives, meat and finally artisanal textiles associated with the farming sector. The producers of these various coops point towards a reduction of the existing deficit in terms of compensation and employment through a local and integrated production process and with direct exchange of products.
  
  Activity area
  The West Bank
  

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