In recent years, a growing number of producers in Hungary have begun cultivating plants such as ginger, lemon, papaya, olive, tea, and other fruits traditionally associated with southern or tropical climates. While these experiments are partly responses to changing climatic conditions, they also raise critical questions. Is the long-term cultivation of tropical fruits a sustainable direction?

What economic, energetic, and ecological conditions does such a shift require? How do these plants integrate into local ecosystems, and what impacts do they have on soil health, water use, and agricultural labour?

How can these fruits be incorporated into Hungarian gastronomy, and what culinary possibilities are opened up by the fact that these exotic ingredients are becoming available in our country as well?

Combining knowledge-sharing, produce tasting, and an exchange of experiences between farmers, food bloggers and pastry chefs, the event will start with an introduction by Boldizsár Horváth, who presents concrete examples of the practical opportunities and challenges of domestic cultivation, consumer demand, and the limits of what tropical fruit production can - and cannot - address within Hungarian agriculture.

Place: Trafó Budapest

Address: 1094 Budapest, Liliom utca 41