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Date and time: January 31, 2018 at 11 a.m.
Location: Čakovec, Bana Josipa Jelačića 22 b, former military complex
Training topic: How to start with the establishment of SFSCs and how to help farmers to start to work together

The working group training was held by Mrs. Katalin Kujáni, researcher and short food supply chain advisor. At the beginning of the working group training, Mrs. Katalin defined what is local food supply chain and than based on displayed image, she gave the participants examples of direct selling and SFSCs, so that participants recognized difference between this two.

„Short supply chain is defined as chain which include a maximum of one mediator between producers and consumers, while direct selling represents sale on the doorstep and it is important to point out that there is no intermediary between producers and consumers“.

Mrs. Katalin put the emphasis on the importance of knowing your own region, primarily for institution representatives who will be members of the working group and who will establish criteria and standards for producers that will be part of the SFSCs. Working group members should know some of the key indicators that define their area (geographical indicators, socio-demographic indicators, indicators of agricultural activity, indicators of agri-food activity and indicators of distribution activity and consumption trends) as well as the fact that they must know the direct and indirect sales channels in the rural area.

Short distribution channels can be:
• Direct sell (by producer)
o At the farm- collection of CSA baskets, picking, at the farm
o Out of the farm- markets, sales tour, roadside, home delivery, producer’s shop, drive through farm shop, grocery truck
• Indirect sale (through intermediary)
o Through restaurants, drive through farm shop, internet, shop direct, national wholesale market, sale of baskets or boxes

Just as well it is very important to determine the target consumer groups and what are their tendencies and preferences. If we want to start a short supply chain we have to know our producers and their product range, so that we can select potential producers who will be members of the SFSCs.

At the end of the education Mrs. Katalin presented the key points how to create new sales channels for local food. First we have to define the main objectives (solidarity, profitability, competitiveness or something else) then we have to select farmers and their products. The next step is to identify a market manager, encourage farmers to cooperation and finally select farmers and their products in accordance with all criteria.

Photos taken at the working group training are available in the Gallery of the website.

Presentation presented at the working group training is available in the Downloads of the website.