Farmer's organic dairy transition and value-added strategy in Wielkopolska
Dairy farm in Wielkopolska Region transitions to organic production, launches artisan cheese, and explores agrotourism and farm restaurant for business diversification.
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Detail description
Futyma runs a small organic dairy farm in northern Wielkopolska, Poland, transitioning from conventional to organic farming due to space constraints. The farm produces certified organic milk and Kreuzer, a hard cheese made from a family recipe. Set in a scenic landscape along a river with permanent grasslands, the farm leverages natural advantages and sustainable practices. With growing demand for organic products in Poland, the family plans to increase Simmental cattle, improve meadow quality through aeration and grass removal, and explore agrotourism and a farm restaurant. Their success stems from passion, expertise, and strategic adaptation.
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Contribution detail info
- Project
- Location
- Poland
- Authors
- Przepióra A., Goliński P., Paszkowski A., Golińska B.
- Purpose
- Adopt innovative practices, Implement best practices, Learn and develop skills
- File type
- document
- Created on
- Jul 30, 2019
- Origin language
- English
- Official project website
- Inno4Grass
- License
- CC BY
- Keywords