Fruits and Olives

Processed fruits and olives play an important role in the healthy eating of European consumers. As traditional food products, they are an important part of the cultural heritage of the European society. To assure the diversity of traditional food in European markets, small and medium enterprises (SMEs) that are producing and processing traditional foods must extend their skills in business development and production techniques.


The sub-network “Traditional Products of Fruits” of TRAFOON aims at supporting SMEs that are producing traditional foods made of fruits and olives. In order to do so, TRAFOON interlinks researchers, knowledge transfer agents, and SME associations from Poland, Germany, Spain, Portugal, Serbia, Switzerland and Belgium to foster sustainable innovation transfer and entrepreneurship in the sector of traditional foods for the benefit of Europe.
Based on an inventory of needs in the first year, a range of training activities for SMEs and food researchers are developed:

  • 10 training workshops in 5 European countries (Spain, Portugal, Switzerland, Poland, Serbia) will be performed including innovations in raw material production, food processing, food safety, certification, labelling, packaging, marketing and entrepreneurship
  • An open access web-based Information-Shop will be established with all transferred innovations

These activities will increase the interaction of research and food SMEs to identify gaps of innovations, to develop future research projects and to collectively form a future strategic and innovation agenda for the European traditional food sector.

TRAFOON Flyer - Fruits & Olives
trafoon Flyer Fruits & Olives.pdf
Adobe Acrobat Document 3.0 MB

TRAFOON Training Workshops on Fruits & Olives

map training workshops fruits and olives

Work Package Leader

Agencia Andaluza del Conociemento

Work Package participants

University of Hohenheim
Instytut Rozrodu Zwierzat i Badan Zywnosci Polskiej Akademii Nauk
University of Belgrade - Faculty of Agriculture

Haute Ecole Specialisee de Suisse Occidentale
Eidgenössisches Department für Wirtschaft, Bildung und Forschung
 Sociedade Portuguesa de inovacao

 EUCOFEL AISBL
 Instituto Andaluz de Investigaciony Formacion Agraria y Pesquera

 Fundacion Citoliva  Centro de innovacion y Tecnologia del Olivar y del Aceite

TRAFOON Successful Open Innovation case:

Dirfis Mushrooms in close collaboration with scientists from the University of Hohenheim (Stuttgart) Germany developed dried mushroom products, naturally-enriched with vitamin D in a sustainable way using a innovative solar drying technology.

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Priority environmental contaminants in seafood: safety assessment, impact and public perception
Priority environmental contaminants in seafood: safety assessment, impact and public perception
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This project has received funding from the European Union's Seventh Framework Programme for research, technological development and demonstration under grant agreement no. 613912