01 / WILD HARVEST
Vör Ozyr is a project for gathering and primary processing of berries, mushrooms and herbs from the Komi Republic.
Lingonberries, cranberries, bilberries, cloudberries, mushrooms and herbs form the palette of local ingredients behind the project concept.
Lingonberries, cranberries, bilberries, cloudberries, mushrooms and herbs form the palette of local ingredients behind the project concept.
Lingonberries, cranberries, bilberries, cloudberries, mushrooms and herbs form the palette of local ingredients behind the project concept.
The project envisages careful harvesting, ingredient selection and initial processing. The pilot and collection network are in preparation.
The project envisages careful harvesting, ingredient selection and initial processing. The pilot and collection network are in preparation.
Northern berries and herbs connect wild harvesting with finished products, including PARMA lemonades from the Veles beverage plant.
02 / PARMA BEVERAGES
Northern berries and herbs inspire three PARMA lemonade flavors. The bottle visuals preserve the earlier packaging concept.
Earlier packaging artwork · current range: soft drinks
Discover the projectOur approach
Vör Ozyr is a project for the gathering and processing of wild natural ingredients in the Komi Republic. It starts with the character of local raw materials and their potential in finished products.
The pilot is planned for the 2027 harvesting season. The proposed network uses rural shops and cooperatives for collection, with freezing and drying near Yaksha and deeper processing in Troitsko-Pechorsk.
The collection network and processing facilities are planned. The animation illustrates the intended process, not an operating production line.
Discuss a projectVÖR OZYR · FROM FOREST TO PRODUCT
Vör Ozyr is a wild-harvesting and processing project in the Komi Republic. Its model connects harvesters, village collection points, primary processing and product brands. The pilot is planned for the 2027 season.
As of 4 October 2026
The project’s raw-material base includes cranberries, lingonberries, bilberries and cloudberries, edible mushrooms, fireweed and other plants. Seasonal purchasing should reflect the harvest, quality and available processing capacity.
A concept range of jams, preserves, berries in syrup and crushed berries. The working model includes berry products for retail, gifts and tourism; a finished commercial range has not been announced.
A planned range of salted, pickled and dried mushrooms, together with mushroom powder. It is intended for retail products and restaurant ingredients.
A concept covering fermented fireweed tea, chaga and northern herbal blends. The model includes packaged teas and raw-material formats; the final range and requirements for each item are defined during product preparation.
A project for individually quick-frozen berries, berry mixes and smoothie packs. IQF keeps berries as separate pieces; the project’s own processing line remains planned.
A planned range of berry concentrates, not-from-concentrate juices, purées and frozen raw materials for food manufacturers. Intended customers include the Veles beverage plant and its PARMA lemonades.
Identify available ingredients, collection points and transport routes. Start the pilot with a manageable network and agreed quality requirements.
Collection is planned through village shops and cooperative locations. Ingredients are assessed by type, condition and grade, with each batch’s quantity recorded before it moves onward.
The working model tracks movement from collection point through transport and storage to a production batch. Digital traceability is a planned function, not an existing system.
Initial preservation is intended to take place close to the harvesting area. The model provides for berry freezing and drying of suitable mushrooms and herbs; the Yaksha hub remains planned.
The next stages include pressing, concentration and the preparation of purées, jams or mushroom products. Further processing in Troitsko-Pechorsk is intended to develop in phases after the pilot.
Proposed channels include food and beverage manufacturers, retail, restaurants and tourism projects. The pilot should establish actual processing yield, grades and buyer response before expansion.
The milestone is a site decision and collection preparations in time for the season. This is a target date, not a completed stage.
Test harvester participation, collection operations, preservation and initial sales channels on a limited scale.
Use the season’s results to refine the Yaksha hub, network expansion and the sequence of further processing in Troitsko-Pechorsk. Opening dates for these facilities are not yet confirmed.
Discuss participation in seasonal harvesting or hosting a collection point. A useful first enquiry identifies the location, ingredients, seasonality, storage and transport possibilities.
Potential cooperation covers primary processing, freezing, drying and transport. Discussions start with available operations, location, seasonal capacity and quality requirements.
Discuss requirements for berry raw materials, ingredients and future own-brand products. Format, specification, volume and timing are agreed for each enquiry; the portfolio is not a stock-availability list.
The 4 October 2026 summary sets the pilot for the 2027 season. It does not confirm open collection points or current purchasing. Readiness and seasonal terms for a specific location should be checked with the team.
The Yaksha hub is intended for primary processing, freezing and drying close to harvesting. The Troitsko-Pechorsk plant is the next stage, making concentrates and other ingredients. Both are presented as planned facilities.
The working model includes sorting on receipt, batch records, storage-condition checks and laboratory testing. These are requirements for the future process. The website does not claim organic or other certification already obtained.
These are product directions in the project model, not confirmed stock. You can discuss a future supply format; samples, specifications and delivery dates require separate confirmation from the team.