Latvia's "Taste of the Region" contest judges more than just flavor
Organizers of the "Novada Garša 2026" quality competition explain how small Latvian producers' food products are evaluated and why the awarded medals signal genuine quality. This year's entrants range from artisan cheese to freeze-dried honey cake.
The "Novada Garša 2026" (Taste of the Region) competition continues its tradition of assessing the quality of products made by Latvia's small producers and home-based manufacturers, awarding gold, silver or bronze medals to those meeting specific standards. Evita Straumīte, professor at the Latvia University of Life Sciences and Technologies (LBTU), and Elīna Ozola, head of the Rural Development Department at the Latvian Rural Advisory and Training Centre (LLKC), who have overseen the contest for years, explained how it works.
How products are judged
Each product category has its own set of criteria — cheese is not judged by the same standards as honey. Experts assess appearance, texture, consistency, taste and aroma, with some categories also judged on overall impression. Evaluators do not know who produced each item, since samples are submitted coded and unlabeled. Even fresh fish and meat are assessed, prepared with minimal seasoning so judges can properly evaluate the quality of the raw ingredient itself.
A competition with yourself
The organizers stress that the contest is less about competing against others and more about competing with oneself — in theory, all entrants in a category could win gold, or none could. Every participant receives expert feedback after judging, helping them improve their product in future years. The competition began in 2016 with support from the Ministry of Agriculture at the "Riga Food" trade show, and in recent years has been run by LLKC in cooperation with LBTU.
Stories behind the products
This year's entrants include the Vidzeme-based apiary "Ozolu bites," whose freeze-dried honey cake has already reached customers on six continents, and "Lapsu Mājas siers," a family cheesemaker offering nearly 30 varieties, including its signature "Čiekuriņš" cheese made with chopped pine cone buds. The organizers say they are pleased by the large number of medals awarded, as it reflects a generally high level of quality among Latvian food products.
