Since the start of the recession in the European economy in 2007, the consumption of organic products in Hungary was reduced significantly due to its high price compared to conventional products. However, in the last two years the demand for organic products in the country of paprika has not stopped growing. The key is to recognize products that have been grown naturally from those that have suffered any modification during their growth, transport or handle.
Amelia Ochoa
proofread by Jeremy Stanford
Szatyor or the power of true "bio"
"Now there are many in Hungary called 'bio' shops but it is difficult to find something truly 'live' in them because 70 % of the products you find there are not Hungarians". As Erika Karman, one of the owners of the Szatyor ("pocket"), explains a very large amount of the Hungarian production is exported to Germany for processing and then sell it again in Hungary. So 85% of Hungarian organic products are exported and then are re-purchased in the country of origin.
Szatyor is the largest store for organic products in Budapest. With the help of a volunteer group, Erika organizes weekly various conferences with farmers, workshops on how to make your own ketchup or makeup, or trips to organic farms in order to educate their customers about the importance of responsible consumption. "When we started this project, people looked at us like we were crazy, but two years ago everyone started to think about the use of chemicals in cosmetics and health, and began to understand that what media tells you is not always what you need".
The rise of organic farms
Last year, Mónika Sobják and 20 other friends decided to buy some land in Margaret Island to grow food 100 % ecological and thereby fulfill their dream of being able to taste the same products they ate when they were little. "Every Friday we agree with our customers, explains Mónika, to deliver the boxes with the products they have previously ordered us and with what we get we pay the person who works on our crops".
In Hungary, more and more people like Mónika, associate and seek alternative growing and distributing organic products through social networking ways.
Among these "eco-farmers" highlights the elongated figure of Professor Matthew Hays, an English man who has been living in the small town of Zsámbok for 14 years and has a clientele of 40,000 people. Despite having suffered a year of floods, a dry summer and a winter that has come in advance, this professor at the University of Gödöllő does not lose the smile: "It is a matter of mentality, if you value the importance of organic food, but do not have much money, you will spend on it before buying a new pair of Nikes".
"Now there are many in Hungary called 'bio' shops but it is difficult to find something truly 'live' in them because 70 % of the products you find there are not Hungarians". As Erika Karman, one of the owners of the Szatyor ("pocket"), explains a very large amount of the Hungarian production is exported to Germany for processing and then sell it again in Hungary. So 85% of Hungarian organic products are exported and then are re-purchased in the country of origin.
Szatyor is the largest store for organic products in Budapest. With the help of a volunteer group, Erika organizes weekly various conferences with farmers, workshops on how to make your own ketchup or makeup, or trips to organic farms in order to educate their customers about the importance of responsible consumption. "When we started this project, people looked at us like we were crazy, but two years ago everyone started to think about the use of chemicals in cosmetics and health, and began to understand that what media tells you is not always what you need".
The rise of organic farms
Last year, Mónika Sobják and 20 other friends decided to buy some land in Margaret Island to grow food 100 % ecological and thereby fulfill their dream of being able to taste the same products they ate when they were little. "Every Friday we agree with our customers, explains Mónika, to deliver the boxes with the products they have previously ordered us and with what we get we pay the person who works on our crops".
In Hungary, more and more people like Mónika, associate and seek alternative growing and distributing organic products through social networking ways.
Among these "eco-farmers" highlights the elongated figure of Professor Matthew Hays, an English man who has been living in the small town of Zsámbok for 14 years and has a clientele of 40,000 people. Despite having suffered a year of floods, a dry summer and a winter that has come in advance, this professor at the University of Gödöllő does not lose the smile: "It is a matter of mentality, if you value the importance of organic food, but do not have much money, you will spend on it before buying a new pair of Nikes".
Amelia Ochoa
proofread by Jeremy Stanford