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Course offers

A group of people in a barn containing blue barrels.

The vinegar course includes an excursion to an organic farm that produces vinegar. (Photo: FiBL, Ivraina Brändle)

The vinegar course includes an excursion to an organic farm that produces vinegar. (Photo: FiBL, Ivraina Brändle)
Woman at the table, putting the ingredients into a blender.

Course instructor Ivraina Brändle explains how to make an oat drink in the course on milk alternatives. (Photo: FiBL, Tessa Stucker)

Course instructor Ivraina Brändle explains how to make an oat drink in the course on milk alternatives. (Photo: FiBL, Tessa Stucker)
Three jars of fermented vegetables.

Participants in the fermentation course learn how to ferment various vegetables. (Photo: FiBL, Ludivine Nicod)

Participants in the fermentation course learn how to ferment various vegetables. (Photo: FiBL, Ludivine Nicod)

FiBL Switzerland regularly organises courses for farm processors. The current course dates can be viewed on Bioaktuell.ch. We are happy to receive suggestions for courses on other topics (by e-mail to ivraina.braendle(at)fibl.org).

Overview of the courses on offer

  • Labelling organic products in direct marketing (in German and French)
    The course teaches the basics of labelling in accordance with the Swiss Food law, the Organic Farming Ordinance and the Bio Suisse and Demeter guidelines, creates labels for specific products and discusses and answers open questions on labelling.
  • Vinegar course for direct marketing (in German)
    The course teaches the basics of vinegar processing and the legal framework.
  • Nitrate/nitrite-free sausage production (in German)
    This practical course covers the production of sausages and dried meat without nitrate and nitrite, ensuring microbiological stability and the use of vegetable powder as a sensible alternative.