The students of the Faculty of Tourism, Department of Gastronomy and Culinary Arts, under the supervision of Lecturer Aysun Yılmabaşar, organised a technical trip to ARDEN GIDA enterprises within the scope of Sustainable Gastronomy course.

Our students examined the production of Hellim, the geographically marked product of Cyprus, within the framework of the sustainability of gastronomy and the contribution of geographical marking in local products to gastronomy tourism. The students were shown and explained the processes of obtaining geographical indication, all processes from the supply of milk in Hellim production to the packaging process. Marketing strategies and contributions to the local producer and business after the geographical indication were explained.