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Introduction | General Information | Opportunities | Volunteer Program Coordinator
Handbook (PDF ~275KB)| Application Form
Volunteers Opportunities
Seasonal Introduction to Processing
These volunteers will be involved in one aspect of processing or production during the peak of the harvest and processing/production season, dependant upon arrival date.
2a. Wine Production
- Time Period: September - October.
- Description: Volunteers will assist with the grape harvest and learn the procedures for producing wine. He/she will experience both traditional/small-scale methods (home level) and larger operations. Tasks include: Harvesting Grapes, Crushing grapes, Starting and maintaining fermenting process, Bottling.
2b. Olive Oil Production
- Time Period: November - February.
- Description: Volunteers will assist with the olive harvest and learn the procedures for producing oil. He/she will experience both traditional/small-scale methods (home level) and larger operations. Tasks may include: Harvesting Olives, Olive oil Extraction Techniques, Bottling.
2c. Edible Olives Production
- Time Period: September - December .
- Description: Volunteers will assist with the olive harvest and learn the procedures for producing edible olives. He/she will experience both traditional/small-scale methods (home level) and larger operations. Tasks may include: Harvesting Olives, Preservation techniques.
2d. Milk and Cheese Production
- Time Period: April - September.
- Description: Volunteer will assist with the milking and learn the procedures for producing cheese the Cretan way. He/she will experience both traditional/small-scale methods (home level) and larger operations. Tasks may include: Milking, Cheese separating and fermentation process, Packaging and aging.
2e. Textile Production
- Time Period: November-June.
- Description: Volunteers will assist with the shearing and learn the procedures for colouring and spinning yarns and finally woven fabrics. He/she will experience both traditional/small-scale methods (home level) and larger operations. Tasks may include: Shearing, Dying, Spinning, Weaving.
2f. Herbal Collection and Preparation
- Time Period: April - September.
- Description: Volunteers will assist with the collection and drying of herbs as well as processing them to the final production (teas, tinctures or oils). He/she will experience traditional/small-scale methods of production and work with a small business. Tasks may include: Plant collection and preservation (drying) methods, Essential oil and tincture processing from preserved plants, Bottling, local marketing.
2g. Vegetable Preservation
- Time Period: Any one month period during the year January-December.
- Description: Volunteers will help with the daily tasks for managing organic vegetables and preserving them.
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