{Tool} Organic processing methods for food products (vinegar, wine, tofu, sausages, fermentation). [Biologische Verarbeitung von Lebensmitteln (Essig, Wein, Tofu, Wurstwaren, Fermentierung).] Creator(s): FiBL, Research Institute of Organic Agriculture. Issuing Organisation(s): Research Institute of Organic Agriculture FiBL.
![[thumbnail of Titelbild]](https://orgprints.org/id/eprint/57719/1/Produktverarbeitung.png)  Preview |
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- German/Deutsch
(Titelbild)
408kB |
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- German/Deutsch
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Document available online at: https://www.bioaktuell.ch/verarbeitung/produkte
Summary
This web-based tool provides an overview of processing methods for a range of organic food products, including vinegar, wine, tofu, sausages and fermented goods. It helps farmers, processors and advisors understand how to transform agricultural raw materials into value-added products in line with organic standards. The platform links to practical guidance, background information and product-specific recommendations. It is particularly useful for farmers interested in on-farm processing, small-scale processors and advisors. The tool supports decision-making on suitable processing techniques and highlights key aspects such as product quality, hygiene and compliance with organic regulations. While based on Swiss standards, many principles apply broadly to organic food processing in other regions.
Summary translation
Die Seite bietet einen Überblick über die Verarbeitung verschiedener Bioprodukte wie Essig, Wein, Tofu, Würste und fermentierte Lebensmittel. Sie unterstützt Produzentinnen und Produzenten dabei, geeignete Verfahren auszuwählen und qualitativ hochwertige Bioprodukte herzustellen.
| EPrint Type: | Practice tool |
|---|---|
| Teaser: | Turn organic raw materials into delicious products |
| What problem does the tool address?: | Producers and farmers often lack clear guidance on how to process agricultural products according to organic standards while ensuring quality, safety and product value. |
| What solution does the tool offer?: | The tool provides structured information on organic processing methods for various products such as vinegar, wine, tofu, sausages and fermented foods, supporting producers in applying suitable techniques and complying with organic principles. |
| Country: | Switzerland |
| Type of Practice Tool: | Web |
| Keywords: | food processing, processed products, food quality, product quality |
| Agrovoc keywords: | Language Value URI English food processing http://aims.fao.org/aos/agrovoc/c_37969 English processed products http://aims.fao.org/aos/agrovoc/c_15742 English food quality http://aims.fao.org/aos/agrovoc/c_10965 English product quality http://aims.fao.org/aos/agrovoc/c_13591 |
| Subjects: | Food systems > Food security, food quality and human health Food systems > Processing, packaging and transportation |
| Research affiliation: | Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > Society > Food quality > Food processing |
| Related Links: | https://www.bioaktuell.ch |
| Project ID: | ofk |
| Deposited By: | Forschungsinstitut für biologischen Landbau, FiBL |
| ID Code: | 57719 |
| Deposited On: | 20 May 2026 08:59 |
| Last Modified: | 20 May 2026 08:59 |
| Document Language: | German/Deutsch, French/Francais |
| Status: | Published |
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