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On February 13th, Eibar hosted the 14th edition of the Ikasenpresa Fair, an event that brought together more than 2,000 Vocational Training students from the Basque Country. Representing 55 vocational training centers and 400 ikasenpresas, and with the involvement of 102 teachers, the fair has become a key reference in promoting entrepreneurship and innovation among young people.

Second-year Vocational Training students participated in the fair, where they presented various products developed during their entrepreneurial process. Among them, projects focused on apple utilization stood out, led by the ikasenpresas Samasiku, Manzuka, and Tradición&Sazón.

The objective of these ikasenpresas was to develop and market sustainable, locally sourced (km 0) products, promoting responsible consumption and innovation in the food sector:

• SAMASIKU, S. Coop: Production and sale of km 0 cider made with Euskolabel apples and ecological labeling.
• MANZUKA, S. Coop: Production and sale of natural km 0 apple juice, free of additives and pasteurized using mechanical methods, with Euskolabel certification and ecological labeling.
• TRADICIÓN&SAZÓN, S. Coop: Production and sale of a sweet treat made from apples.

In addition to these apple-focused initiatives, three other ikasenpresas participated in the fair with different business ideas:

• MAX&TALO, S. Coop: Production and sale of talo, a traditional Basque product.
• CRÊPES AUX FRUITS, S. Coop: Creation and sale of crêpes made with carefully selected ingredients.
• SUGARSAGARRA, S. Coop: Production and commercialization of a special apple-based sweet.

Ikasenpresa is a program based on collaborative learning and entrepreneurship, where students from different vocational fields design and launch business simulations adapted to their areas of study. This approach allows them to develop key skills for their professional future, such as creativity, innovation, and business management. Although it is an educational project, the products and services offered are real, ensuring high-quality practical learning.

This event showcased the students' talent and commitment to sustainability and the development of new initiatives across various professional sectors. From agri-food to technology, industry, services, and hospitality, the importance of natural resource utilization, digitalization, energy efficiency, and innovation in production processes was highlighted, promoting the creation of environmentally responsible products and services aligned with market needs.