Setting the table in Jõgeva County — Estonia's Food Region of the Year

Jõgeva County's identity is edible!

The value of the region’s food lies in its simplicity, local ingredients, and tradition, while the plant scientists at the Centre of Estonian Rural Research and Knowledge (METK) are shaping the future of what we eat.

Food here is more than just what's for lunch or dinner; it is integral to culture and community. 

Jõgeva County is the cradle of Estonian food culture

The cereal, potato, vegetable, legume, and forage crop varieties developed here are tailored to Estonia’s soil and climate conditions.

Over 105 years of plant breeding at the former Jõgeva Manor have brought iconic products to Estonian dinner tables: the Jõgeva Yellow potato, the sweet Aamisepa pea, the juicy Malle tomato, and Perenaise wheat flour, known for its excellent baking qualities.

The Centre of Estonian Rural Research and Knowledge (METK) is a state research and development institution, with one of its units located in the town of Jõgeva. They have continued breeding new plant varieties, conducting scientific research, and developing variety-based agrotechnologies. Plant breeders are, in fact, creating the food trends of the future, as developing a single variety can take around 10 years, if not longer. 

Jõgeva County's food culture is diverse

Although the county is just over 75 years old, its 2,500 square kilometers carry layers of heritage from ancient times to the present day.

As a result, its food traditions form a patchwork as varied as a quilt, combining the agricultural inland with the fishing and vegetable-growing culture of the Lake Peipsi area.

The characteristic flavors of Jõgeva County have emerged from fertile soils, numerous lakes, forests, and a diverse cultural landscape. The region's simple, nourishing food has roots in peasant traditions, where sustenance and energy have always been key.

Jõgeva County's culinary memory includes a wide variety of soups, barley bread (odrakarask), pies with many different fillings, and, of course, boiled eggs with butter (munavõi). A well-kept secret is the grated potato cake. The Peipsi cucumber, widely cultivated in the second half of the 20th century and a source of prosperity for the Peipsi region, has today become a tourism product. The area is also linked to several important milestones in Estonia’s food history.

During the Food Region of the Year, the fundamental elements of Jõgeva County's cuisine are brought into focus: fish, meat, vegetables, potatoes, grains, and honey.

To offer a deeper insight into Jõgeva County’s food heritage, a comprehensive overview was compiled in 2024 by local historians. The book "From Soft Fish to Fluffy Egg Butter" takes readers on a journey through the county’s food identity, focusing mainly on the second half of the 19th century and the first half of the 20th century. What people eat today can be experienced year-round at workshops, themed dinners, and, of course, by tasting and purchasing local products at food festivals and fairs. 

The selection of Estonia’s Food Region has been a tradition since 2016.

The Ministry of Regional Affairs and Agriculture uses it to highlight local foods. Each year, one region is chosen through a competition to showcase its flavors, organize events, and carry the title while promoting regional food tourism. Previous food regions have included Tartu County and the islands of Saaremaa, Muhu, and Ruhnu. Each region has its own distinctive tastes, traditions, and food stories that reflect historical influences and introduce outsiders to local cuisine.

The Year of Flavors in Jõgeva County is led by the Jõgevamaa Cooperation Chamber (Jõgevamaa Koostöökoda) in collaboration with the county’s food network, the Center of Estonian Rural Research and Knowledge, the Jõgevamaa Village Movement Association (Jõgevamaa Kodukandi Ühenduse), local municipalities, and other partners.