Ambrosia #7 by FORUM SA

Μagazine

Autumn 2 0 1 8

Fi ne food and drinks of Greece

Kozani Red Saffron

The king of spices

16 -17-18

MARCH

2019 ATHENS•GREECE

ambrosiamagazine.com

The Mediterranean Food Experience

Visit us in SIAL PARIS Hall 7A - Stand 057

Kozani Red Saffron ma ga z i n e

Meraki. Y O U C ANNO T T RANS LAT E I T BUT YO U C AN S H ARE I T O V ER C O F FE E .

Meraki. This is a word that we Greeks use to describe what happens when you leave a piece of yourself - your soul, creativity and love - in your work. It is the word we use as our most important ‘ingredient’ in the making of Dimello. This is the reason we created one of the most advanced industrial units for coffee processing in Europe. With latest and state of the art technology, highly trained and dedicated personnel, we study the ‘field’ with passion and… meraki. We believe in Espresso and we are looking for partners who share the same passion. After all the best relationships are always built over a cup of coffee.

Visit our website to discover more about our passion for espresso:

www.dimellocoffee.com

KAFEA TERRA S.A.

info@kafeaterra.gr

tel: +30 213 090 5500

Kozani Red Saffron ma ga z i n e

Contents Editor’s Note

12-13

Business Insider

14-15

Thessaly: The Unexpected Experience

16-27

Table Olives: Healthy, Tasty & Greek

28-37

Feta, A Greek National Treasure

38-45

Interview: Konstantinos Nousias

46-57

Kozani Red Saffron: Nature’s Gold

48-53

Chicken on the Rise

54-59

Special Feature: Mandrekas SA

60-61

Kiwi to Success

62-67

The Secret Life of Cookies

68-71

Special Feature: Palmie Gastronomy

72-73

Mavrommatis Restaurant in Paris

74-76

Skyros: A Wild Side of Greece

78-81

Greek Honey: Sweet Delight

82-87

Vineyard of Santorini

88-89

Food Expo Greece 2019

90-95

Market Report What’s New

96-103 104-106

Editorial ma ga z i n e

Editor’s

NOTE

Publisher Nikos Choudalakis nx@forumsa.gr Publishing Director Thanassis Gialouris gialouris@forumsa.gr

editerranean and, more precisely, Greek food is gaining considerable momentum around the world. According to Restaurant News, the Business Insider and many more major news outlets, the latest wave of fastcasual concepts is strikingly more ethnic and Greek cuisine is the most promising of the lot, with several chains already leading the way, including Zoës Kitchen, Eons and Cava in the US, Jimmy Grants in Australia or GRK at several locations in the US and Dubai. Moreover, Greek delis are also racing to declare world domination; concept food stores such as Yoleni’s and Ergon are constantly popping up and introducing quality Greek flavors to an international clientele. So why the growing popularity of Greek food? The trend has been a long time coming; celebrity chefs like Cat Cora and Michael Psilakis are celebrating their Greek roots and teaching diners about the cuisine through their restaurants, cookbooks, and television shows, while high-profile Greek restaurants like Molyvos Greek dishes are healthy in New York or Mavrommatis & surprisingly delicious, in Paris have earned accolades and international attention. A while Greek products are shift towards healthier cookof top-tier quality ing and eating habits (new research is backing the decadesold claim that Mediterranean Diet is good for you) paired with a taste for the “exotic” is also to blame. In addition, Greek dishes are surprisingly delicious, while ingredients and products from Greece are more often than not organic, GMO-free and of top-tier quality. We, at Ambrosia magazine have been championing the superior quality and high nutritional value of Greek Food & Drinks for quite some time now. And together with Food Expo Greece, the leading F&B trade show in Southeast Europe, are striving to promote them across the world by creating an all-around experience that can take the best products Greece has to offer on a global tour de force.

Nikos Choudalakis

Publisher

ambrosiamagazine.com

FORUM SA: 328 Vouliagmenis Ave., 17342 Agios Dimitrios, Greece Tel.: +30 210 5242100 - Fax: +30 210 5246581

Sales Director Thanassis Panagoulias sales@forumsa.gr Creative Art Director Niki Galanopoulou ng@forumsa.gr Editor-in-Chief Vana Antonopoulou va@forumsa.gr Contributing Editors Eleni Donou, Sissy Nika, Eva Touna Senior Art Director Dimitris Deligiannis Art Director Evgenios Kalofolias Graphic Designer Lenia Chalkea Photo Retoucher Gogo Trikerioti Sales Department T. Belekoukias, A. Kaliantzi, I. Margelis D. Michalochristas, K. Molfeta, A. Mourati, G. Theodoropoulos Advertising Coordinators M. Spichopoulou, G. Patsari Int’l Relations F. Papanastasiou Irene Kouriantaki Printed by Baxas SA Published by FORUM SA

ISSN

2623-4858

Business Insider ma ga z i n e

OUR GOAL, INNOVATIVE, COMPETITIVE & SAFE F&B PRODUCTS

ithin a challenging and competitive environment, both internally and externally, the Greek Food & Drink Industry continues to be one of the most dynamic, competitive and extrovert sectors of the Greek Industry. It represents 25% of the transformation sector and 4% of the country’s total GDP. It has a turnover of more than €14.2 billion and increasing exports reaching €4.1 billion. It is interesting to mention that even throughout the crisis the exports of our Industry increased continuously year after year and we have a strong presence all over the world. Our sector is committed to monitoring the worldwide trends, constantly adapting and enhancing in order to respond to new trends and to consumer needs for top quality, healthy & sustainable products, as consumers’ trust is non-negotiable. For this reason, the Greek Food Industry invests in the constant improvement of its production methods, operations and distribution systems as well as in consumer satisfaction. We wish to be competitive and to offer to our consumers, in Greece and abroad, safe, innovative and affordable branded products, that stand out for their authenticity and quality. Furthermore, given the current emphasis on healthier food options and taking advantage of the superiority of the Mediterranean diet, we believe the greek food industry that there is an opportunity invests constantly to support the modern Greek agricultural production and a in the improvement good potential for growth. of its production In the Greek Food Industry, we face the difficulties with a winning spirit, focusing on the opportunities that arise, having as main objective the return to growth. Our aim is: • to increase the competitiveness of the Industry, • to improve extroversion by facilitating exports, • to foster Research and Innovation and the collaboration of the Industry with the Research Institutes and Universities, in order to develop value added products, corresponding to new consumers’ needs, • to support all necessary reforms in order to enable new investments. Thus, we work hard, with passion, commitment to quality and respect of the environment, in order to achieve consumers’ satisfaction and sustainability of the food sector.

3,7%

OF THE OVERALL LABOUR FORCE IS IN THE F&B SECTOR

61 %

OF TOTAL EXPORTS ACCOUNTS FOR F&B PRODUCTS

Evangelos Kaloussis

Chairman of the Federation of Hellenic Food Industries (SEVT)

SEVT - ID The TheFederation FederationofofHellenic Hellenic Food FoodIndustries Industries(SEVT) (SEVT)

The Federation of Hellenic Food Industries (SEVT), is the official body representing the interests of the Food and Drink Industries at national and European level. SEVT has as members not only food and drink companies but also branch associations.

thes 16

Region of Thessaly

ma ga z i n e

Τηε unexpected experience

saly Diversity, exciting flavors and an abundance of agricultural products; The region of Thessaly, at the heart of Greece, is a food loverâ&#x20AC;&#x2122;s paradise.

BULGARIA

ITALY

ALBANIA

Thessalia TURKEY

GREECE

MEDITERRANEAN SEA

Region of Thessaly ma ga z i n e

“BREADBASKET” OF GREECE Numbers don’t lie: the region of Thessaly supplies with quality produce the entire Greek nation!

he economy of Thessaly is based mostly on activities related to the tertiary sector, which accounts for 60.9 of the regional DPG. The most important segments of the services economy gravitate around tourism, retail and wholesale, while the services sector is not developed to an important degree. The Region accommodates important tourist resources that are situated mainly in the eastern coastal area, the islands and the mountainous areas. The primary sector continues to have an important share to the composition of the Thessalian economy, as it covers roughly the 35% of the regional GDP. The region represents 10% of the farms and 12% of the cultivated lands in Greece and mostly produces wheat, cotton, cereals, tobacco and many PDO products. The contribution of the forestry and fishing sectors to the region’s economy is very low, however, the development of mountainous areas and the reduction of the pollution in the coastal zone of the region emanate pros-

1 pects for further growth for both silviculture and fish farming. The deindustrialization of the last decade has perceptibly shrank the secondary sector, which nowadays mostly consists of units scattered along the axis formed by the cities of Volos and Larissa. Their activity concentrates in the medium to low technology sectors, such as the food and beverage industry, textiles and wearing apparel, manufacture of furniture, manufacture of wood and of wood products, manufacture of basic metals and manufacture of fabricated metal products.

F&B production leads exports The Region of Thessaly contributes to over 14 percent of Greece’s agricultural production (in 2nd place after the Region of Central Macedonia), to more than 7 percent of the country’s processing industry, and to over 5 percent of services. As a matter of fact, in Thessaly, over 4 million decares are cultivated, of which approximately 46 percent is located in the prefecture of Larissa –the famous plain of Thes-

50%

OF EXPORTS IS FOOD & BEVERAGES

PARTICIPATION IN NATIONAL EXPORTS

1 Thessaly accounts for almost 12% of Greek arable land.

2 Apiculture is a big deal in Thessaly as in the rest of Greece.

3 Thessaly produces ﬁrst rate beans.

42%

OF GREEK FETA PRODUCTION

saly is the locomotive of domestic production and the main supplier, in terms of both quality and quantity, of Greek production. Equally important is the contribution of the region’s industry to the country’s gross domestic product (GDP), a number that keeps increasing year after year, since the area plays host to at least 10 of Greece’s major companies in the F&B sector. Even so, Thessaly is currently exporting only a portion of its agricultural capacity, despite the exponential growth that has been recorded during recent years. According to a survey by the Panhellenic Exporters Association (PEA), concerning ten categories of agricultural products with export prospects (olive products, vegetables, pulses, wine products, cheese products, bee products, fish farming, propagating material, livestock, and animal feeding stuff), the region of Thessaly accounts for 25 percent of the total value of exports. For the years 20122016, however, the region has reported a 12 percent increase in exports, a testament to the area’s trade potential.

12.68%

OF TOTAL GREEK ARABLE LAND

Exports by prefecture Thessaly is divided into four prefectures, which are big on Food & Beverages and perform especially well at the international markets. Food exports from the Karditsa prefecture amount to 47 percent of its total export activity, while F&B products from the prefecture of Larissa add up to 52 percent of its exports and the ones from Magnesia prefecture to 35 percent. Finally, the prefecture of Trikala has the largest percentage, at approximately 87 percent, a testament that Thessaly is indeed not only the “breadbasket” of Greece, but also a significant player in the country’s export efforts.

KONSTANTINOS AGORASTOS REGIONAL GOVERNOR OF THESSALY If there is one thing that can save Greece, it’s production. Life without production is like production with no life. The agrifood sector in one of the main pillars of Thessaly’s gross regional product and deserves support from the central government using targeted interventions. The Region of Thessaly, for its part is committed to keep implementing projects which§ reinvigorate the rural areas, while at the same time promote local economy and community by creating jobs. In the meantime, programmes

designed to boost the rural economy as well as investment projects in processing and marketing of agricultural products, are being carried out. We believe that the agri-food sector is a response to the Greek crisis, provided we seize the opportunities and exploit the advantages of our land.

Region of Thessaly ma ga z i n e

IN THE PLAIN OF PLENTY The plain of Thessaly is the largest and most bountiful in Greece, amounting to 50 percent of the region’s land.

corn amounted to approximately 1.9 million tons, and barley to 250,000 tons. Processed tomato production has been decreasing by an average of 18 percent since 2010. Finally, cereal production has risen marginally since the year 2010, with yields expected at 400 kilos/ decare for 2018.

Sixfold increase in fruit & vegetable exports

he fertile plain of the Thessaly Water Region covers an area of 13,377 km2 that occupies the central section of mainland Greece. Cereals are the most important crops in the country, covering almost 30 percent of Greek arable land and since Thessaly is home to the largest plain in Greece, it would be safe to assume that crops and products such as cereals, cotton, fodder, peas, sugar beets, grapes, apples and peaches, table olives, tomato, nuts, and tobacco are grown. Furthermore, other crops such as almond and pistachio, together with goji berry, raspberry, and aronia, have also been very popular in recent years among farmers. Production of durum wheat, in particular, has been fluctuating during the last 7-8 years around 1-1.4 million tons, while

4,109,000 DECARES OF ARABLE LAND

Fresh fruit and vegetable exports have increased sixfold. While, in 2008, at the beginning of the economic crisis in Greece, there existed 61 local food production units, after 8 years οf depression the number has almost doubled, totalling 113 businesses which produce goods of about 1.014 billion euros in value and representing 52.51 percent of total regional industrial products sold. It is, therefore, safe to assume that the dynamic of the agrifood sector in Thessaly can lead to further development. And rightly so, considering the fact that Thessaly –where almost 42% of Greek Feta cheese is produced– has many conventional or organic products of excellent quality. For instance, great potatoes are produced in areas with medium or high altitude, such as Marmargianni in Agia or Kalipefki in Mount Olympus (at an altitude of 1,000m.), while many mountain areas in Thessaly have always produced top tier vegetables: Anatoli Agias (green beans), Spilia in Kissavos (tomatoes).

81%

OF ARABLE LAND GIVEN TO ANNUAL CROPS

1.4

MILLION TONS OF DURUM WHEAT

1 The number of farmers involved in the production of processed tomato has declined in recent years.

2 Cotton is one of the main crops farmed in Thessaly.

Region of Thessaly ma ga z i n e

ANIMAL FARMING & DAIRY PRODUCTION The region has had a longstanding tradition in animal husbandry and is famous for its cheeses.

aising livestock is something the people of Thessaly have been doing for generation upon generation. No wonder, they are famed for their delicious grilled meat and dairy products, such as trahana, a type of pasta that has evolved as an ingenious way to preserve milk. Animal production in Thessaly represents around 1/4 of the gross value of the region’s agricultural production and has an important role in Greek economy by providing a living for many families, while maintaining the social fabric in rural areas. Key sectors of animal production in Thessaly are sheep and

livestock and pastoral farming was and still is the basis of the region’s economy goat, cattle, poultry, pig, and bee farming, but the main focus is placed on sheep and goat husbandry, which represents approximately 58 percent of total animal production. In the region, almost 1,465,228 sheep and goats are kept, while more than 160,000 tons of milk and 16,117 tons of goat and sheep meat are produced. A high percentage of sheep and goat milk is processed, mostly into cheese and

especially Feta cheese. In fact, it is estimated that almost 85 percent of said milk is turned into PDO Feta, which is sold to both the Greek and the international markets.

A long dairy tradition The biggest plain in Greece lies in Thessaly occupying 50 percent of the total area of the region, with the remaining 50 percent being mountainous and sub-mountainous. The mountainous and sub-mountainous areas are rich in natural vegetation (forests, shrublands and natural pastures), which are characterized by high biodiversity.Thessaly is known for its production of primary sector products, although it also possesses an important processing sector. Namely, livestock farming and pastoral farming, in particular, was and still is the basis of the region’s economy. Thessaly has a remarkable tradition and an important production capacity in the dairy sector. In the small family businesses that operate to this day, the art of producing cheese is being handed down from one generation to the next. The exceptional quality of its dairy products is inextricably linked to the region’s long pastoral tradition and its cultural identity. In Thessaly’s dairy micro-regions, a network of

PDO CHEESES FROM THESSALY Galotyri: One of the most ancient Greek cheeses from sheep or goat’s milk or a combination of the two. It is a soft, creamy cheese. Graviera Agrafon Produced in the mountains of Agrafa

from sheep’s milk or in combination with goat’s milk. It is a hard cheese. Kasseri: Produced from sheep’s milk or a combination with goat’s milk, which should not exceed

20% of the total weight. It is a semihard to hard cheese. Manouri: Manouri is a curd cheese, produced from sheep’s milk or in combination with goat’s milk. It is also produced from curd

and fresh full-fat milk or even fresh cream. Batzos: Produced from sheep or goat’s milk or a combination of the two. It is a salty, semihard to hard cheese which matures and is preserved in brine.

Feta: It is the most famous of Greek cheeses. It is a soft, white cheese which matures in brine for approximately two months, and, then, is left to mature for no less than 60 days .

1 According to many, Elassona produces the best Feta.

2 Trahana is an ancient...fast food.

20%

OF GREEK SHEEP & GOAT MILK

small family-run dairies has been established, based on long term cooperation relationships with the livestock farmers. Traditional livestock farming and cheese-making production contributed to the great cheese-making activity (about 70 cheese factories are based in the region) observed today. As a result, Thessaly produces a plethora of quality cheeses, but mostly 5 PDO ones (Feta cheese, kaseri, galotyri, manouri, batzos), as well as yogurt.

Meat with denomination of origin In the area of Elassona, in the prefecture of Larissa, as well as in the district of Damasios in the Municipality of Tirnavos, about 45,000 sheep and goats, which produce roughly 100 tons of carcasses, are reared. In addition, almost 7,000 tons of sheep milk and 600 tons

2,000

PROFESSIONAL BEEKEEPERS

of goat milk are also produced each year. These sheep and goats have been identified as PDO products under the name “Arnaki Elassonas” and “Katsikaki Elassonas” respectively. Finally, the Skopelos goat –raised on the island of Skopelos, the municipality of Rigas Feraios in the Magnesia regional unit, and the mountainous area of Keramidi-Kanalion– is a breed of particular importance to the goat rearing sector of Thessaly. The Skopelos goat is a traditional race, certified by the Animal Genetic Improvement Center of Karditsa and belonging to the program for the conservation of indigenous breeds. A total of approximately 7,616 goats are kept, producing about 12 tons of meat and 300 tons of milk a year in Skopelos, and almost 1,100 tons of organic milk in the area of Keramidi-Kanalion

1.4 mil.

SHEEP & GOATS IN THE REGION

10.5%

OF TOTAL GREEK PIG PRODUCTION

24.4%

OF TOTAL GREEK POULTRY HOLDINGS

Region of Thessaly ma ga z i n e

WORLD FAMOUS APPLES Most apples sold internationally are imported mainly from the region of Thessaly, and Mount Pelion in particular.

or 2017-18, Greece’s apple prospects are expected to slide 5.2 percent as production will fall to 282,000 tons mainly due to the hail that occurred in the apple growing areas of Thessaly and northern Greece.

Apple varieties with international prospects PDO MILA ZAGORAS PILIOU cultivation takes place within the eastern side of mount Pelion, in the municipal areas of Zagora, Makryrrachi and Pourio, on terraced grounds (the cultivation area has a marked inclination and an altitude that varies between 300-700m.). The history of the variety is linked to the systematic cultivation of the apple orchards that began approximately in the mid 1960s. The climatic characteristics of the production area along with the traditional cultivation techniques applied contribute to the production of first-rate apples. Production and cultivation fall under the strict control of the local cooperative. Manual pruning extends from the month of November through to February and follows the so-called “pebble-shaped” branch distribution scheme, which favors good ventilation of the tree and excellent sun exposure of the fruit.The fruit of this variety have a characteristic oblong shape with the bottom end featuring five lobes, and an intense red color. The pulp is yellowishwhite, the flavor is especially juicy. They have a smooth and polished peel.

the agricultural cooperative of zagora-pilio represents 98% of the area’s apple producers PDO FIRIKI PILIOU are also cultivated within the administrative boundaries of the municipalities of Portaria, Zagora, Agria, Artemida, Mouresi, Milies, and Afetes, and in the community of Makrinitsa at a fairly high altitude (300-900 m.) and although the soil contains schist, the proximity of chestnut, beech and strawberry tree woods helps create fertile soil. The soil is also well drained because the terrain is sloping, which is why the Firiki are grown mainly on terraces; this makes the use of tractors and other agricultural machinery impossible so all the work is done by hand. The trees produce a crop every two years and start bearing fruit six years after planting. PDO Firiki Piliou is smaller and more elongated in respect to other varieties and has crisper and firmer flesh. The skin is smooth and waxy and it is a more vivid red because it is better exposed to the sun. It has a juicy consistency and is sweet tasting with a strong fragrance.

THE APPLES OF THESSALY

42,000

15,000 TONS

OF TOTAL

GIVEN OVER TO APPLE GROWING

OF APPLES MARKETED EACH YEAR

APPLE PRODUCTION IS EXPORTED

DECARES

30%

Region of Thessaly ma ga z i n e

A WINE ADVENTURE The PGI zone of Thessaly was established in 1990 and is considered among the most important in the country. 1

he northernmost historic vineyards of central Greece are found in Thessaly, whose inhabitants tended magnificent vineyards during the time of Ottoman rule on the slopes of such forbidding mountains as Agrafa, Pelion, Ossa, and Olympus –the “Mountain of the Gods”– and around the towering cliffs of the Meteora monastic community. In the 19th century, many were the winegrowing villages in the area famed for their wines: Rapsani, Ambelakia, Messenikola and Tyrnavos, which is still renowned for its production of tsipouro, a strong distilled spirit containing 40-45 percent alcohol.

Unknown treasures Few are the grape varieties privileged enough to be exclusively planted in one single area. Even fewer are those who are named after a person! Yet, such is indeed the case of Messenikola Black, the red-grape variety once planted near the breathtaking vista of Plastira Lake by Monsieur Nicolas (turned to Messenikola in Greek), a high-ranking Venetian official. Nowadays, fewer than 100 hectares of land in the greater area of the village

of Messenikola are dedicated to the cultivation of this truly hard-to-find varietal. Messenikola is usually vinified together with the Syrah and Carignan varieties so that it may yield the PDO Messenikola reds. Nevertheless, some efforts at producing monovarietal wines from Messenikola Black have revealed the darkish color (intense red and black), fruitiness, soft tannins, and balanced mouth of the variety. Krassato is the heart of Rapsani, the red dry wine cultivated at the vineyards of Mount Olympus. Krassato yields wines with a deep ruby red color, a nose full of character, showing leather notes and black, sweet fruits. This

1 Young winemakers have revived old varieties.

2 The imposing mounts of Meteora are full of wine surprises!

The wine producing areas

124,478 HL HL OF WINE PRODUCTION

RAPSANI: Just before the valley of Tempi and next to the mountain of Ossa lie the vineyards of Rapsani, at an altitude between 100 and 700 m. The varieties cultivated are three: Xinomavro, Krassato and Stavroto, all of them red. ANCHIALOS: The vineyards of Anchialos are located along the coastline of Pagassitikos bay, just at 100-200 m. above sea level. The Roditis variety produces the fine, white V.Q.P.R.D.

32,336 LT OF WINE EXPORTS

39,000 DECARES OF VINEYARDS

*Source: Region of Thessaly

3 Thessaly is one of the biggest wine-producing areas in Greece.

4 The region has the largest production of tsipouro in Greece.

variety must be, by law, at least one third of the blend of PDO Rapsani. Wine of superb quality (mostly Roditis, Muscat of Hamburg, Batiki, Merlot, Chardonnay & Cabernet) is also produced through purely organic practices on the imposing hills of Meteora, around the prehistoric cave of Theopetra, where the first traces of human presence in Greece were discovered. Scientists also discovered grape seeds from the Middle Paleolithic era, proving the ancient coexistence of this place with the vine and the wine. During the Byzantine era, vine cultivation passed into the hands of monks of Meteora, creating a long tradition of wine culture in the region.

MESSENIKOLA: An area in the lowlands around the town of Karditsa and the villages of Agrafa, at an altitude of 250-600m. There, one can find the red V.Q.P.R.D. Mavro Messenikola. KRANIA: On the east slopes of Mt Olympus select French varieties like Chardonnay, Cabernet Sauvignon and Merlot, which produce the white & red Regional Wine of Krania, are cultivated. TYRNAVOS: The greatest part of the vineyards of Thessaly, lies in Tyrnavos. There, the varieties cultivated are Savatiano, Roditis, Batiki & Muscat of Hamburg, producing the Regional Wine of Thessaly and the Regional Wine of Tyrnavos.

Special thanks to the Region of Thessaly, the Greek International Business Association (SEVE), Incofruit Hellas, and the Sheep & Goat Farmers Cooperative of Elassona

THE SPIRIT OF TSIPOURO Thessaly means tsipouro. The most famous comes from the area of Tyrnavos which has been established as a PGI product. Tsipouro is made, just like Italian grappa, by distilling the pomace left over from

winemaking, after pressing the grapes. These last years, many Greek wine producers have started making tsipouro directly from indigenous wine varieties, in order to create spirits of fine flavor, and of a full-bodied, aromatic bouquet. In the region, 16 wineries make tsipouro and 9 of them bottle it.

Î¤able Olives ma ga z i n e

TABLE OLIVES

healthy

tasty and

greek No2

EXPORTER IN THE WORLD

215,000

TONS OF ANNUAL PRODUCTION

450+

MILLION EUROS TURNOVER

With more than 30 different varieties, olives from Greece are considered a first rate commodity. Not to mention that the country is the second producer of table olives in the world!

Τable Olives ma ga z i n e

ALL ABOUT GREEK PRODUCTION Over time, a rather surprising picture, when it comes to Greek table olives and the companies concerned, has been painted.

he table olive sector is an important source of employment and economic activity in Greece, where producers have made significant efforts and have invested considerably in order to adopt new growing and processing techniques and thus improve even more product quality. According to recent information, the Greek table olive sector accounts for more than 100 processing, packaging, trade, sale and export businesses, while it represents almost 9.2 percent of domestic exporters of agricultural products. In addition, it is important to note that exports have doubled over the last decade. As the appetite for different, interesting flavors increases, Greek companies take on the task by offering olives in a large selection of seasonings, stuffings, and packagings. As a result, most of the exported olives are already packaged –usually in vacuum and glass jars, as well as metal tins in some cases– with an

64,000

OLIVE PRODUCERS IN GREECE

increasing variety of seasonings following strict safety and quality standards as dictated by the EU, as well as the particular regulations of each county of export. In addition, Greek companies, understanding that R&D is crucial for the development of the olive industry –it plays a key part in expanding the production of natural, healthy, top-quality products, as well as in increasing

Greek companies offer table olives in a large selection of seasonings & packagings the number of differentiated products, raising productivity, lowering production costs and supplying more products for more consumers– are working with a team of advisors to develop the best harvest methods for table olives, a particularly challenging task because of the already high quality standard.

85%

OF TABLE OLIVES ARE EXPORTED

OF GLOBAL PRODUCTION

Τable Olives ma ga z i n e

TOP TABLE OLIVE VARIETIES The most famous olive in the world is the Kalamata; however, it is not the only nor the most delicious of Greek table olives. Kalamata olives Natural black table olives of the Kalamata variety come from olive trees of the Kalamata, Aetonycholia, Hondrolia, Tsingeli, Aetonychi, Nychati or Korakolia varieties which are grown in various parts of the Peloponnese and Central Greece. The top prefectures producing Kalamata olives are Aetolia-Acarnania, Laconia, Phthiotis, and Messinia. Internationally these olives are known as “Kalamata olives”. Their reputation on both the Greek and global market is excellent due to the outstanding organoleptic characteristics of the end product, their dark colour, crisp flesh and amazing flavor.

oval in shape, large in size and with a high ratio of flesh to pit. One feature that sets it apart is that olives of the Konservolia variety can be processed into a range of different types of table olives, though the most common types made from Konservolia olives are “Green olives in brine” and “Natural black olives in brine”.

Ηalkidiki olives

Konservolia olives This is the oldest variety grown in Greece. Natural black table olives of this variety first began to be traded in the 19th century and since the early 20th century Greece’s export orientation was focused on this variety known internationally as “Greek black olives”. The Konservolia variety is primarily grown in Central Greece in the prefectures of Phthiotis, Fokida, Magnesia, AetoliaAcarnania, Arta, and Evia. It is the most widely known table olive and accounts for the largest number of trees. Konservolia olives are round to

Greek green table olives come from the Ηalkidiki variety of olive tree, which is primarily grown in the Prefecture of Chalkidiki, but also in Central and Eastern Macedonia, while a smaller number of trees of that particular variety are grown in other regions of the country. Internationally, they are sold under the name “green olives Ηalkidiki variety” and are distinguished by a characteristically large fruit, a bright green or greenish-yellow colour, large ratio of flesh to pit, and outstanding organoleptic characteristics.

KALAMATA

KONSERVOLIA

HALKIDIKI

55,000 tons end product each year

65,000 tons end product each year

90,000 tons end product each year

85% of the variety is exported

92% of the variety is exported

13,900+ olive farms

35,500+ olive farms

13,400+ olive farms

10,000,000 olive trees

20,000,000 olive trees

10,000,000 olive trees

Τable Olives ma ga z i n e

EXPORTING OLIVES INTERNATIONALLY About a million tons of olives are consumed each year worldwide, and Greece accounts for almost 30 percent of EU production.

he EU is the world’s largest olive producer, with Spain, Italy and Greece accounting for around 97 percent of production, while the sector is dominated by small companies. In Greece, there are about 46 major companies marketing table olives to more than 100 countries all over the world –the top three destinations are the US (33%), Germany (20%) and the UK (10%)– and representing 85 percent of local table olive production. These companies do business with more than 64,000 Greek farmers and export approximately €450,000,000 in table olives a year. Four olive varieties carry the export bulk of Greek table olives: Halkidiki olives, which account for almost

42 percent of the county’s end product production, Konservolia with about 30 percent, and Kalamata olives with around 25 percent, while Throuba, a naturally black and wrinkled variety from the island of Thasos, has limited export potential. Even though table olives dominate the basket of exported agricultural products in Greece, production can hardly accommodate the growing interest in local olives –at least unti the thousands of newly planted olive trees in Phthiotis, Arta, and Aetolia-Acarnania start producing crops. Moreover, as the demand for organic products increases globally, Greece’s olive producers are organically certifying cultivated land. Nowadays, the number of decares devoted to the production of organic olives stands at little more than 13,671, while organic production growth is dependent on the opening of specific production lines in the mills and the development of short distribution channels (bottling and marketing by producers).

GREEK TABLE OLIVES IN THE WORLD

140 mil.

€

AMERICA

220 mil.

€

50 mil.

€

ASIA

EUROPE

15 mil.

€

AUSTRALIA

450 mil.

€

15 mil.

€

RUSSIA

TOTAL EXPORTS

10 mil.

€

AFRICA

“Soufropites”: three tempting, flavorful offerings inspired by the traditional Greek diet.

• Spinach-Cheese Pie • Island-style • Cheese pie

Hellenic Bakery, with 40 years of history, knows better than anyone how best to use all the natural, authentic ingredients from the Greek land, which form the basis of the Mediterranean diet.

Τable Olives ma ga z i n e

GREEK STYLE OLIVES THE HEALTHIEST CHOICE The fact that olives are one of the healthiest foods around is no secret. And recent research has unveiled that Greek table olives may be the best.

ccording to a recent study by Rebecca Johnson, Eleni Melliou, Jerry Zweigenbaum and Alyson E. Mitchell that appeared in the Journal of Agricultural & Food Chemistry, the way table olives are processed affects their levels of antioxidants.There are 3 main ways in which olives are commercially processed: Spanish-style green, Californian-style black ripe, and Greek-style naturally black olives. The names refer to the type of processing, not the country of origin, although in many instances they are related. Spanish and Californian style use sodium hydroxide solution (lye) to remove some of the bitter compounds and in some cases ripen the olive, a process that takes a few days to complete. The Greek style processing uses sodium chloride (salt), a brine solution to remove some of the bitter compounds in ripe olives and that process takes about 6-9 months.

All three methods are designed to remove oleuropein, the bitter phenolic compound in olives, but it also affects other phenolics (antioxidants). In fact, oleuropein, ligstroside and other related hydrolysis products are key contributors to olive bitterness, and several of these phenolics are implicated in the prevention of lifestyle agerelated diseases, while they have been associated with several health benefits and may protect from chronic diseases. It appears that the Greek style processing of olives retains a higher level of antioxidants compared to the other two styles researched. Specifically, Greek-style natural fermentation olives had the highest concentration of all compounds measured, with the exception of oleocanthal, which was highest in Spanish-style green olives. Californian-style black ripe olives had the lowest levels of most compounds measured, including ligstroside and oleuropein.

Special thanks to the Panhellenic Association of Table Olives Processors, Packers and Exporters (PEMETE), & the Interprofessional Table Olives Organization (DOEPEL)

IMPORTANT NOTE The Panhellenic Association of Table Olives Processors, Packers and Exporters (PEMETE) is the beneficiary of the EU co-financed program “OLIVE YOU European Table Olives”. This 3-year promotional campaign aims to generate awareness and demand for European table olives from

Greece, for both businesses and consumers, in the target markets of the UK, Germany, France, Austria, Sweden and Poland. PEMETE (est.1970) is the professional association promoting the interests of table olive exporters. It has 46 member companies representing more than 90% of Greece's table olives exports to more than 100 countries around the world.

HEALTH BENEFITS OF TABLE OLIVES Table olives are an integral part of the much-lauded Mediterranean Diet. And as such, apart from tasting real good, they're also extremely beneficial for you. A typical serving of four large olives has 20 calories, and about two grams of fat –the good kind. Olives are one of the most nutrient-dense fruits around, and although they are mostly fat, that fat is a healthy monounsaturated kind which translates into benefits to the heart, brain and waistline. In addition, olives are packed with antioxidants. They are a good source of biophenols, a kind of antioxidant that prevents the accumulation

Few high-fat foods offer such a diverse range of antioxidant & anti-inﬂammatory nutrients

of bad cholesterol in artery walls. The phenolic compounds found in olives are also anti-inflammatory, antimicrobial and can help prevent some diseases, while olives are also considered important carriers of probiotic bacteria. These microorganisms, upon entry into the body can provide extremely beneficial effects, such as regulation of the intestinal microflora and improved digestion, antimicrobial activity, as well as antioxidant activity, either through the action of themselves or the ingredients they produce during their metabolism. 

Feta Cheese ma ga z i n e

Feta A Greek national

treasure Feta is the most famous cheese from Greece. It is registered as a Protected Designation of Origin product and is considered an integral part of the Mediterranean Diet. Hereâ&#x20AC;&#x2122;s everything you need to know about it.

115,082 600 115,082 260 MIL. 115,082 260 MIL. 260 MIL.

TONS OF TONS OF EUROS EUROS FETA PRODUCTION FETA CHEESE FETA PRODUCTION GENERATED FROM FROM TONSGENERATED OF EUROS IN GREECE PRODUCTION UNITS IN GREECE FETA EXPORTS FETA PRODUCTION FETA EXPORTS GENERATED FROM IN GREECE FETA EXPORTS IN GREECE

Feta Cheese ma ga z i n e

FETA PRODUCTION AND EXPORTS One of the most popular food choices worldwide, it rules the list of Greek cheese exports.

The “international” cheese 1

eta is indeed one of the most famous Greek cheeses. In fact, Feta occupies a 70 percent stake in Greek cheese consumption. The cheese is a PDO product and, as such, protected by EU legislations –only those cheeses manufactured in Macedonia, Thrace, Thessaly, Central Greece, the Peloponnese, and Lesvos can be called “Feta.” It is unclear exactly when Feta began to be produced in Greece, but it is has been produced in much the same way for thousands of years. Greek producers have strict regulations regarding Feta, including the stipulation that at least 70% of the product be made of sheep’s milk. The remainder can be made of goat’s milk, due to the difficulty in obtaining large quantities of sheep’s milk. Local flora, animal breeds, and traditional production methods all have a significant impact on the texture, flavor and aroma of Feta. As a result, the firmness, texture and flavor differ from region to region, but in general, cheese from Macedonia and Thrace is mild, softer and creamier, less salty with fewer holes. Feta made in Thessaly and Central Greece has a more intense, robust flavor, while Feta from the Peloponnese is dryer in texture and full flavored.

Export opportunities for Greek cheese, and especially Feta cheese have encouraged a greater production, and have spurred the local dairy and cheese industry to evolve even further. As a result, several large Greek dairy companies have already managed to sell their Feta to super-markets all around the world, whereas some of these companies have built production units abroad. In the last few years, Greek Feta processing companies have been investing in innovation, cutting-edge technologies, marketing, and new product development, thus improving value for money, and resulting in a more competitive marketplace. In Greece, there are many large companies shelling out in the production of Feta cheese, and especially the one matured in tins. Feta cheese in tins is made by mechanized process and can be packed to an exact size and weight, making the marketing of the product easier. On the other hand, about 10 companies produce Feta in barrels, and according to a traditional recipe, while approximately 5 of them can accommodate increased demand. Large and medium-sized Greek Feta companies have modern infrastructure, a fully organized distribution network, and offer a wide variety of products that cater to the needs of super markets or delis all over the world. Smaller, however, production units, from family-owned dairy farms to small-sized businesses, are struggling to keep up with increased demand –especially considering the adverse economic climate– and are usually operating within their specific geographical area or market their Feta as a gourmet choice.

1 Not many things have changed in the process of making Feta since antiquity.

2 Greek Feta companies have been investing in the latest technologies.

Local flora, animal breeds and production methods have a significant impact on Feta

Feta Cheese ma ga z i n e

REAL FETA CAN ONLY BE GREEK Recognizing its unbreakable bond with Greek culture and history, the EU has officially recognized that Feta can only be produced in particular areas of Greece and in a traditional way.

Sheep and goats in Greece have a distinct diet based on the endemic flora of the land, that gives Feta cheese its unique flavor as well as a different –and more healthy– nutritional profile from all the other so-called “Fetas” produced around the world, in countries within and beyond the borders of Europe, such as France, Denmark, Bulgaria or even the US. The production of Feta in Greece is still a traditional skill, and some particulars of its making process are determined by each cheese-maker in order to give a distinct character to his own, special product. In addition, producers in other countries use inferior ingredients and processes, while still adopting the Greek name to boost sales.

16.2%

0.98%

FETA PRODUCTION PER REGION (2016)

42,09%

0.28%

Being a PDO product ensures that Feta: is produced and matured in particular areas in Greece; its ingredients are also produced within these areas; is produced following specific traditional methods; and no chemical additives, colorings or other types of milk besides fresh, unpasteurized sheep’s milk or a mixture of sheep and goat’s milk, are used. Feta cheese lies at the very heart of the Mediterranean diet and, therefore, is ideal for the latest in dietary trends. As a matter of fact, when trying to incorporate nutritional components of the Greek Mediterranean diet, one needs to consume food that resembles as closely as possible the original product and not imitations made from different ingredients.

15.25%

1.08%

14.37% 4.05%

5.7%

Εast Macedonia West Macedonia Epirus Thessaly Thrace Central Macedonia Aegean Islands Peloponnese Central Greece

0.28% 0.98% 16.2% 42.09% 1.08% 15.25% 4.05% 14.37% 5.7%

Special thanks to Dr. Theofilos Massouras, Associate Professor in Dairy Science at the Agricultural University of Athens, and Dr Joseph A. Bizelis, Professor in the Department of Animal Breeding and Husbandry at the Agricultural University of Athens.

a te W e p a r ti c ip

16 -18 ΜΑRCH 2019 AT H E N S • G R E E C E

Feta Cheese ma ga z i n e

FETA THE HEALTHY CHOICE Unique, intriguing and delicious. Is Feta, also, the world’s healthiest cheese? You decide!

eta cheese is one of the most unique cheeses one can find. What you may not know, however, is that Feta can be as good for you as it is delicious. In fact, its exceptional nutritional profile may make it worth of the title “Healthiest Cheese in the World”. Feta cheese has decent amounts of vitamins A and K, folate, pantothenic acid, iron and magnesium. In addition, it is lower in fat and calories than aged cheeses such as cheddar or parmesan and has more calci-

um and B vitamins than soft cheeses such as ricotta, cottage cheese or goat cheese. Feta is easier to digest than many other cheeses. It is also much less allergenic and anti-inflammatory, hence good for people who are slightly allergic to dairy. Furthermore, Feta can also prove to be a good source of protein Histadine which is immensely beneficial for muscles. Feta, however, as a brined cheese is high in sodium and should not be used on a salt-restricted diet.

2X MORE VITAMIN A than Emmental

2X MORE IRON than Blue Cheese

70% LESS CALORIES than Mozzarella

3X MORE CALCIUM than Brie

4X MORE VITAMIN D than Parmesan

4X MORE VITAMIN B6 than Monterey Jack

Interview ma ga z i n e

Konstantinos Nousias

The feta

expert A family firm built on hard work and dedication, Vassilitsa - G. & A. Nousias G.P. is now a modern dairy company, run by Konstantinos Nousias, a third generation cheese-maker.

hat is the company philosophy? Vassilitsa - G. & A. Nousias G.P., located in Nea Lefki, Larissa, started out as a family business and has developed into a modern dairy production unit, with a significant presence in the region of Thessaly as well as the rest of Greece. Our philosophy is that of the small cheese and dairy family-run business, which has evolved into a high-end industry: it is centered on the quality of the products in order to satisfy customer demands. In addition, the continuous staff development and training in order to adapt to the new technological requirements, the upgrading of machinery together with an increased environmental awareness, create an ideal working environment and establish the right conditions for the sustainable development of the company. What is, in your opinion, the competitive advantage of Feta? I believe that the main competitive advantage of Feta cheese is the excellent quality of Greek milk

paired with the know-how of Greek cheese and dairy producers, upholding tradition while adapting it to the latest technological requirements. Greek Feta is the only authentic Feta cheese; its roots date back to ancient Greece (even Homer mentions it in its epic poems) and only Greeks know its authentic recipe.

Greek Feta is the only authentic Feta cheese and only Greeks know its original recipe

How did Greek dairy companies contribute to the global success story that is Feta cheese? I think that Greek dairy companies (ours included) could have done a better job in promoting Feta cheese. That’s why there is strong competition from Denmark that wants to produce, market and sell its own Feta or from other “Feta style” white cheeses. In this field, lessons can and must be learned by the Italian dairy companies that, in my opinion, have set the standard for the success story of their local cheeses.

What is your export capacity? Is there room for further growth? 1967 was a milestone for the company, with the first export of Feta to West Germany, under the brand name “Vassilitsa.” Since then, 95 percent of production is exported –mostly to Germany and other European countries– but there is a considerable margin for further development abroad. As a matter of fact, Vassilitsa - G. & A. Nousias G.P. is ready to respond to increased customer demands, consolidating its leading place in the Greek market and searching for new, international opportunities.

What is the company's production capacity? We produce approximately 23 tons of sheep and goat milk that are used for the making of various cheeses: Feta, Manouri, goat cheese, as well as their organic versions. We also produce Anthotyros (a traditional Greek fresh cheese) and yogurt exclusively from sheep’s milk.

What does the future hold for the company? Our plans for the future are to adapt to the requirements of the ever-changing marketplace, to implement the latest innovations, and to develop the company’s outward-looking orientation in conjunction with an increase in sales.

VASSILITSA-G. & A. NOUSIAS GP IN NUMBERS

YEARS OF ΕΧPERIENCE

95%

ΟF PRODUCTION EXPORTED

TONS OF SHEEP & GOAT MILK USED

Kozani Red Saffron ma ga z i n e

Few products command the price tag of saffron; the threadlike red stigma are quite literally the stuff of legend. And Kozani red saffron is among the most exported Greek products worldwide.

KOZANI RED SAFFRON

nature’s

gold S

affron, the “gold of the Greek land” as it is sometimes called, is one of the most beloved and precious spices of ancient cultures because of its aroma, color, pharmaceutical and aphrodisiac properties. Some argue that saffron is native to the East where it was first cultivated. From there it was brought to Europe by the Crusaders in the 13th century A.D. Others have claimed that it originates in Greece and that it was first cultivated during the Middle Minoan era. This view is reinforced by a painting of that era (1600 B.C.) named “Krokosyllektis” (saffron picker) that was found in the palaces of Knossos, showing a young girl or boy, to some a monkey,

20 CROCUS SPECIES ARE INDIGENOUS TO GREECE

26 COUNTRIES IMPORT GREEK PDO KOZANI RED SAFFRON

picking saffron flowers and putting them in a hamper. It is also claimed that the Greeks engaged in the cultivation of saffron during the Macedonian and Byzantine times, and that the spice has spread to the East through the expeditions of Alexander the Great.

Royalty among spices The only saffron-producing area in Greece is the region of Kozani, in northern Greece, and specifically certain villages (Krokos, Karyditsa, Agia Paraskevi, Ano Komi, Kato Komi, Pefkopigi, Petrana, etc.), where there has been systematic cultivation of the spice for many years. After many fluctuations in cultivation land areas and the threat of its complete disappearance

150,000

CROCUS FLOWERS ARE NEEDED TO MAKE 1 KG OF SAFFRON

7 TONS

THE ANNUAL PRODUCTION OF SAFFRON IN GREECE

Kozani Red Saffron ma ga z i n e

There are approximately 3,000 decares planted with Kozani Red Saffron in N. Greece during the early postwar years (1941-1950), it now covers roughly about 3,000 decares, 1,000 of which is land used for organic cultivation. Greek saffron or Kozani Red Saffron or Krokos Kozanis, as it is known in the country, is a dynamically evolving product with significant potential in the domestic and international markets. The Saffron Producers Cooperative of Kozani, which has the exclusive responsibility of harvesting, sorting, processing, packaging and trading the whole Krokos (saffron) production, owns modern facilities, while it trains staff and farmers to implement innovative programs and methods. In addition, in cooperation with various scientific institutions and with the full support of the local authorities, the Cooperative has set important goals for the promotion of saffron. An important prospect is the creation of infrastructure that will contribute to the expansion of cultivation of additional aromatic plants in the region, setting up new prospects for organic and profitable crops. Furthermore, actions are being taken to analyze the saffron genome in order to develop reliable techniques to combat bio-adulteration and fraud. Greece plays an important role in the world distribution of the valuable spice. Even if it shares a mere 5 percent of total world production, it can still cover a good part of the demand. Greek

WORLD SAFFRON PRODUCTION

80% 10%

Iran Greece India Others

80% 5% 5% 10%

5% 5% Source: Kozani Saffron Producers Cooperative

1 2

saffron is competing with produce from Iran and Spain, but many chefs regard it among the best –if not the best– in the world.

Saffron superfood status Kozani red saffron is an organic product, which ranks high on the Greek superfoods list! According to chemical analysis, Kozani red saffron has a 45-points higher coloring power than all other varieties of saffron, a fact that intensifies its properties. It contains picrocrocin and crocin, responsible for its vibrant red colour. It also contains vitamin B12, lycopene, zeaxanthin, alpha-beta carotene and vitamin C, iron, potassium and magnesium. The complex of vitamins and ingredients contained in Greek saffron contributes to a wide range of benefits, some of which are anti-inflammatory, antioxidant, anti-aging and anticancer. In addition, it enhances brain function and memory and it has a beneficial effect on people who suffer from dementia or Alzheimer’s disease. It has antidepressant properties and, if used externally, it helps treat skin diseases and prevent aging.

1 Saﬀron picking in the district of Kozani, northern Greece.

2 “Saﬀron picker” a painting found in the palaces of Knossos.

Kozani Red Saffron ma ga z i n e

SAFFRON FACTS DID YOU KNOW? Greece is the number 1 producer of saffron in Europe and the 3rd largest in the world

Greek saffron is significantly more intense compared to others and is considered among

the best in the world

One decare of land produces approximately

800g of saffron a year

A fast worker can gather up to 30,000

crocus flowers per day

It takes about

40 hours of intense labour to obtain 1kg of the spice

Greek red saffron is marketed as â&#x20AC;&#x153;Krokos Kozanisâ&#x20AC;? and is a registered PDO product

since 1998

It is suggested that the crocin contained in saffron stigmas contains water-soluble carotenoids which could minimize the

increase of leukemic cells

During the dryiung process, the stigmas lose 20% of their

3,000 decares of saffron are cultivated in Kozani

In trading, edible saffron is distinguished by the name of the region it was produced, which constitutes

a first rough quality ranking

initial weight

In Greece, saffron

humidity does not exceed 11.5%

hello Greece

the site of Greek products and tourism

HigH nutritional value products KroKos Kozanis (red GreeK saffron)

aPPLes zaGorin

Krokos Kozanis was 2 stars awarded , as a PDO biological product by the International Taste & Quality institute 2016. The Greek red Saffron belongs to the highest quality of Saffron in the world. It is well known for its anticancer, aphrodisiac and memory enhancing properties. It has also antidepressant, antioxidant and anti ageing action. Krokos Kozanis saffron, gives to dishes a delicate aroma, a subtle spicy flavour and a beautiful yellow color. It goes perfectly with rice, pasta, meat and sweets.

The Agricultural Cooperatives’ Union produces apples which are tested, of high quality, certified with the qualification of Protected Designation of Origin (PDO). This distinction certifies that the Zagorin apple is a product of high quality. By using the “Integrated Production” method the Zagorin apple is clean, healthy, tested and this is why consumers in Greece and all around the world trust it.

the Kozani saffron producers cooperative www.safran.gr, Krokos Kozani, P.C. 50 010, Greece

agricultural cooperative of Zagora-pilio www.zagorin.gr, Zagora Pelion, P.C. 37001, Greece

farMers Union

VioLanTa

currants. Greek black Corinthian raisins constitute an excellent source of

Full 45 Cookies with Yogurt. An innovative proposition by Violanta, 45% filling with yoghurt cream. Yogurt is now in our daily diet and a valuable element for our health, ideal snack for kids and grown ups. VIOLANDA has a rich variety of pure products, biscuits and cookies that combine traditional recipes and delicious flavor. Made according to the quality guarantee of VIOLANTA.

trace elements, which classify it to “functional food”, which means that they provide benefits beyond basic nutrition, also having beneficial resultsto human health. olive oil. In the Aeghialia region of Peloponnese, the olive variety “KOUTSOURELIA” , is organically grown. In combination to the special micro climate of this particular region, the FARMERS UNION organic extra- virgin olive oil of Aeghion Agricultural Cooperatives Union, is produced. This particular extra virgin olive oil, combines superior taste with high biological value. From the early eighties, the Agricultural Cooperatives Union of Aeghion, produces High quality extra virgin olive oil “ELIKI” exported internationally.

violanta s.a. www.violanta.gr, 6th km Trikala - Karditsa Road P.C. 42100, Trikala, Greece

PerfeTTo Fresh tomatoes from the Thessaly Valley, reminding a taste from the past!! The “tomato pulp” made from fresh grated tomatoes, in a rich juice is the new tasteful proposal from PERFETTO, to prepare the best ragout. Using tomato pulp for cooking you don’t need to add any tomato puree or any sugar. This healthy additives free concentrate tomato juice, makes the difference!!! PERFETTO is well known for its pure ingredients and product variety, made 100% from Greek sustainable cultivated tomatoes.With respect to Greek tradition, the new PERFETTO product makes the difference equally in quality and taste!! daMavand Α.Ε. www.perfettospecial.gr, Filia Sofadon, P.C. 43300, Karditsa, Greece

agricultural cooperatives union aeghion sa www.pesunion.gr, Korinthou 201, Aeghio, P.C. 25 100, Greece

naxos GrUyere Naxos gruyere, by the Union of Agricultural Cooperatives of Naxos, awarded for consecutive years, has once again got an honorable distinction from the International Taste & Quality institute 2016(2 stars) this time for the Naxos gruyere with truffle mushroom. The famous PDO gruyere of Naxos, combines great taste and high content of calcium. One Kilo of Naxos gruyere is made by 12 kilos of fresh cow milk. That’s why it gives special extra flavor to soufflé or quiches. eas naxos www.easnaxos.com, Galanado Naxou, Naxos, Cyclades, P.C. 84300, Greece

dK advertising a: 7, Asimaki Fotila Str., 114 73, Athens, Greece, t: (+30) 210 88 47 190, e: info@dkadv.gr

Chicken Production ma ga z i n e

chicken

on the rise Poultry farming and processing is a multi-million industry in Greece. With a reputation for producing the tastiest and safest chickens in the whole of Europe, a total production of 250,000 tons a year and a growth rate of approximately 10 percent, no wonder the broiler sector is flying high!

hicken is one of the most widely accepted muscle foods in the world. Its high-quality protein, relatively low fat content, and generally low selling price make chicken a high-demand food in the marketplace. Furthermore, the absence of cultural or religious taboos allows increased chicken production and consumption worldwide. Primary and further processing of poultry is a multi-

billion industry in Europe and the world. And while sources show that total meat consumption in the EU has been negatively impacted by the general economic downturn, poultry meat as a less-expensive alternative protein has benefited from the sluggish economy. In fact, EU consumption per capita is slightly increasing, while, specifically, in the EU-28, sales of cheaper broiler cuts increased faster than sales of more expensive parts, such as breasts or whole birds.

GREEK POULTRY PRODUCTION

10% INCREASE OF THE POULTRY SECTOR IN 5 YEARS

15 MILLION

EUROS IN EXPORTS A YEAR

250,000

TONS PRODUCTION A YEAR

PHOTO: MORAITIS

Chicken Production

2 2

Α STEADILY GROWING SECTOR Greek poultry farmers are geared towards exports, while trying to develop new technologies that meet customer needs.

reek poultry farming is nowadays the better-organised livestock farming sector in the country, the one with the greatest vertical integration. It started, however, modest, in the form of small, family-owned units. The sector experienced strong development during the 1970s, when it acquired the form of intensive farming and following a string of investments, enterprises developed into industrial units. As a result, poultry –and especially chicken– production is currently holding the highest share of total meat production in Greece. The Greek broiler sector is expected to continue to grow in 2017 and 2018, benefiting from growing domestic and export

demand. At the production level, the Greek broiler sector has undertaken to launching innovative products, by placing emphasis either on the welfare of poultry –targeting an ever healthier product– or in more complex manufactured goods (from gourmet chicken loaf to cold cuts to sausages and pies). Food trends are also great indicators of the way chicken and poultry products are gaining momentum in the F&B marketplace. The dominant trend is to maintain consumer preference for chicken meat. It is, however, a trend that focuses mainly on small producers in an effort to guarantee top tier quality as a competitive advantage over large companies.

GREEK POULTRY PRODUCTION BY REGION* Number of animals

Number of holdings

7,343,638 1,536,952 1,474,642 3,623,791 172,939 1,446,227 624,606 232,186 300,714 3,256,878 395,771 9,829,539 147,676

13,968 23,881 38,538 1,991 8,698 17,264 18,589 5,557 6,764 9,689 13,562 10,505 7,832

30,385,559

176,837

Central Macedonia Crete Western Greece Attica North Aegean Peloponnese Thessaly Souh Aegean Western Macedonia Central Greece Eastern Macedonia and Thrace Epirus Ionian Islands

*Source: The Hellenic Statistical Authority (EL.STAT)

1 Innovation is key to better and safer chicken products.

2 From the hatchery to the distribution facilities, companies maintain the highest possible quality.

PHOTO: IOANNINA POULTRY COOPERATIVE - PINDOS

ma ga z i n e

Chicken Production

PHOTOS: IOANNINA POULTRY COOPERATIVE - PINDOS

ma ga z i n e

ON THE SUPERIORITY OF GREEK POULTRY Approximately 2% of total EU chicken production takes place in Greece, while its poultry are among the safest in Europe.

Special thanks to the National Meat Interprofessional Organization, & the Hellenic Agricultural Organization - Demeter

ccording to the Moraitis company, the quality characteristics of Greek chicken compared to imported poultry (especially from the Balkans or other countries), are a result of the strict veterinary checks that take place at the breeding and slaughter areas. In addition, the direct distribution of chicken right after slaughter, is another advantage that shows the proper operation of chicken production units in Greece. Equally elucidating is Mr Tsakanikas of the Ioannina Agricultural Poultry Cooperative, Pindos, pointing out that Greece is the only European country that in the past few decades has not been shaken by a series of food crises and scandals (e.g. dioxins or disinfection using prohibited substances). Furthermore, thanks to strict legislation and increased security measures, Greek poultry have not been plagued with diseases, such as bird flu. “Greek producers as well as the country’s manufacturing enterprises take all the appropriate measures to ensure a higher level of consumer protection. As a result, consumers can be certain that Greek poultry has received a proper diet, was properly bred and its treatment process has adhered to strict procedures and systematic checks to ensure a safe and healthy end product,” he explains. Moreover, Greece’s nonGMO practices as well as its efforts to encourage the breeding of humanely raised poultry (mostly by using free-range systems), together with a strict veterinary control policy starting from breeding (Greece has some of the highest safety and quality control of raw food materials standards), have a significant impact on their quality and flavor. Sudsequently, Greek poultry is much tastier and of higher quality compared to chicken from other countries. 

INNOVATION & EVOLUTION The latest generation equipment is contributing significantly to the speeding up of production, both in the hatchery as well as in the manufacturing process. For example, an automatic machine that processes 60,000 eggs an hour can classify eggs into two sizes just before they go to the hatcheries –note that eggs of the same size usually hatch chickens of similar size, bearing the same nutritional value.Genetics and the development of hybrids likewise play a significant role in the growth of production. As do the improved and ex-

tremely high standards of living, which are not limited to organic farms. This places pressure on manufacturers to offer thorough and honest disclosures about how, where, when and by whom chicken is farmed and prepared. Processing of poultry has also improved with the introduction of innovative, advanced technologies, providing customers with top tier poultry produce. As a result, investment in poultry is moving towards a different direction; there is a shift from volume to value and an interest in more “concept” chicken.

Special Feature ma ga z i n e

MANDREKAS S.A.

Innovation & Tradition The Mandrekas brand name is unbreakably linked to exceptional quality, and the company is considered among the largest yogurt and dairy production units in Greece.

andrekas S.A. is a family owned dairy company. The history of the company goes way back, in the year 1954, when Dimitrios Mandrekas opened a traditional dairy shop in Corinth, in the Peloponnese. Later, in 1984, Evangelos Mandrekas took over the business after coming back from his studies in the UK (M.Sc in Engineering). Equipped with the latest know-how, he established in 1991 a new, state-of-the-art production plant outside Corinth, where the production of dairy products as well as the development of

new products are still taking place. The company’s long experience in yogurt production has helped develop special techniques and recipes that make them the utmost experts in Greek yogurt. Mandrekas S.A. is certified with international standards for quality and safety (ISO 22000, ISO 9001, ISO 14000, IFS, FSSC, OHSAS 18001) and follows all the EU directives, while being fully attuned to Greek legislation. In addition, all products αρε produced and packaged with the implementation of the latest technologies and are based on traditional recipes and follow strict quality criteria. Mandrekas S.A.

places particular emphasis on innovation and R&D. As a result, it has recently launched some unique and delicious products, such as “Mandrekas Greek strained yogurt with honey & mastiha from Chios island” and “Authentic Greek tzatziki” with curry and chili flavors, that have became very popular in international markets. Since its creation, Mandrekas S.A. has striven to deliver authentic dairy products of high quality and nutritional value to customers all over the world, in order to meet their particular needs and exceed their expectations. Based on this philosophy, Mandrekas’ Greek yogurt and dairy production has been designed to be flexible, fast and fresh (F.F.F), always striving to be ranked as one of the favorite dairy brands across the globe.

INTERNATIONAL PRESENCE Mandrekas S.A. is one of the largest private label Greek yogurt producers in Greece. The exports of private label and its own branded products amount to almost 15% of the company’s total sales and the aim is to further boost this percentage in world markets. Furthermore, the company has already commercial presence in 13 countries, while it has also created a joint venture in the United States (Wiskonsin) with Klondike Cheese Co in order to transfer its know-how. Mandrekas’ int'l development is based on a set of principles like its long-term relationship with milk producers, its commitment to quality dairy products, its respect of its customers, its strict int'l production standards, its dedication to corporate social responsibility, and the continuous growth of its employees.

More information www.greekyogurt.gr

FACTS AND FIGURES

YEARS OF EXPERTISE

4,000

TONS OF COW MILK USED LAST YEAR

COUNTRIES OF EXPORT

270

TONS OF GREEK YOGURT PRODUCED IN 2018

Kiwi Fruit ma ga z i n e

kiwi to success

Packed with more vitamin C than an equivalent amount of orange, the bright green kiwi is a comparatively new agricultural product for Greece; one that is highly valued and widely exported worldwide.

PHOTO: PROTO-PROTOFANOUSIS FRUIT

GREEK PRODUCTION

220,000

90,000

DECARES OF KIWI PLANTS

128,000

TONS OF KIWIS EXPORTED

*Source: The Hellenic Statistical Authority (EL.STAT)

TONS OF KIWIS PRODUCED IN 2017

Kiwi Fruit

PHOTOS: PROTO-PROTOFANOUSIS FRUIT

ma ga z i n e

THE DEAL WITH GREEK KIWIS As demand for the “Chinese gooseberry” increases, Greece is stepping up with a steadily growing production.

reece has the perfect weather conditions for the cultivation of kiwis; its Mediterranean climate with hot summers and cool winters, helps produce fruit of excellent quality and flavor. “The kiwifruit began to be cultivated in Greece in the 1970s, in the region of Pieria, and since then its cultivation has spread. In the last 10-15 years, there has been a significant increase in the production of the fruit,” states Ms Christina Manosi of Zeus Kiwi SA, who specialize in kiwis since 1991. In fact, kiwis were first cultivated in Europe in Greece and then Italy, the leading kiwi producer in the continent and Greece’s main competitor. “Italians, when their production is low, come to Greece to buy kiwis directly from the farmers and market them as Italian. This speaks volumes about the quality of Greek kiwis,” explains Mr George Kallitsis of Proto-Protofanousi Fruits SA, one of the major kiwi producers in Greece. Greek kiwi production is constantly growing, especially during the last five years. According to reports, provided that growth rates remain unchanged, it is foreseen that by the end of 2020 Greece will be among the top three kiwi producers in the world (after new Zealand and Italy). Currently, Greek kiwi production

greek kiwis are considered a high-value export product with 95% of production exported

amounts to more than 200,000 tons –almost twice the size of seven years ago. Greek kiwis are considered a high-value export product, with 95 percent of production headed to international markets. Most of Greek production is of the Hayward variety and comes mainly from Pieria (approximately 45% of total yield), while Thessalia, Kavala and Arta are among the most suitable areas in Europe for kiwi growing. Last year was strong quantity-wise; approximately 220,000 tons of kiwis were harvested.

KIWI VARIETIES PRODUCED IN GREECE Hayward It is the main green variety and dominates production in most growing areas. It is moderately hairy and more rounded than other kiwi varieties. Hayward has the best eating quality of the existing green varieties, mainly due to its higher levels of sweetness.

Soreli The Soreli or golden kiwi is enjoying a resurgence of interest in Europe following the successful its cropping in the past years. It is an exceptional yellow kiwi variety with early ripening, good cropping and excellent, less acid compared with the green kiwi, taste.

Visit us in SIAL PARIS Hall 2 - Stand 2K095

Kiwi Fruit ma ga z i n e

QUALITY TRANSLATES INTO STRONG EXPORTS

PHOTOS: PROTO-PROTOFANOUSIS FRUIT

Greek kiwi producers are constantly on the lookout for new countries to export their delicious and top-tier quality fruit.

The fact that two Greek kiwis are registered as pgi, indicates their top quality

wo to three years ago, Greek kiwi was favored because of its lower price (compared to Italian kiwi). At the time, it was also considered as inferior, which is obviously not,” reveals Mr Kallitsis, also stating that continuous monitoring of Greek kiwi orchards by agricultural experts ensures fruit of exceptional organoleptic characteristics –flavor and

TOP 5 KIWI EXPORTING COUNTRIES* ITALY

22.7%

% of total exports

SPAIN GERMANY

9.16%

POLAND

8.9%

ROMANIA

6.08% 4.92%

*Source: The Hellenic Statistical Authority (EL.STAT)

firmness.. “Its reputation has since greatly improved. Greek kiwi producers are constantly trying to improve cultivation and standardization conditions. We are also trying to promote branded products.” “Greek kiwis have become known in recent years –a decade ago nobody has even heard of them. They are definitely not inferior to other kiwis in any way. And the fact that some kiwis (Aktinidia Pierias and Aktinidia Sperchiou) are registered as PGI, means that their organoleptic charcteristics are even better,” adds Ms Manosi. Kiwis can be refrigerated for a long time and as a result can be easily exported; in distant lands, such as China, Indonesia, Canada or even South America (in Uruguay, for example) or closer to home, in Europe, Greek kiwis are nowadays prized for their quality and reasonable price. In addition to India that started only recently to import Greek kiwis, China, South Africa and the US are already enjoying quality fruit from Greece, while Vietnam, South Korea, Taiwan, and Brazil are among the emerging markets interested in kiwi exports. 

Cookies ma ga z i n e

the secret

life of

cookies How can some cookies be more delicious than others? The answer lies in the... mix, since the right, top-tier ingredients can make a world of difference. Just ask Greek cookie production companies.

Cookies ma ga z i n e

ookies have been born out of necessity. Their name derives from the Dutch word “koekje” which meanins “small cake”. According to food historians, they took this moniker because cooks used to bake a small piece of cake dough to test the oven temperature.

“Koulourakia” and the Greek culture of cookies In Greece, cookies are called “koulourakia” and are a staple in most households. They are an everyday treat; something to enjoy together with a cup of Greek coffee, a confection reserved for holidays and special occasions, such as marriages, christenings and other social events. The authentic Greek cookies are made from delicious yet simple ingredients, such as grape must, extra virgin olive oil, orange juice and zest, ouzo, Mastic from Chios,

honey, etc. Some of them are also unique to specific regions of the country or are associated with a particular circumstance (e.g. “moustokouloura” made from grape must, were usually prepared during the grape harvest, while sesame paste cookies are considered popular lenten biscuits). There are several different cookie shapes in Greece (in fact, shapes and ingredients vary in keeping with the imagination of each housewife or baker), but the plaited ones are the most popular. With regards to flavors, cinnamon, orange and vanilla are by far the ones favored by both the Greek and the international markets, as Mr Stathis Giachanatzis, President & CEO of Fedon SA, explains. “Nowadays, Greek cookie companies are making traditional ‘koulourakia’ available to an international clientele that has until recently been unaware of their variety and exceptional flavors. And they are turning them into the newest obsession of foodies all across the globe.”

SPECIAL TREATS IN GREEK FOLKLORE Kourabiedes also known as “Greek Wedding Cookies” (in some regions they are served at weddings or christenings) are made with almonds, butter, flour, sugar, salt, and rose water. Kourabiedes are shaped either into circles, crescents or balls, then baked and rolled in confectioner’s sugar (icing sugar). In Greece, Kourabiedes are commonly consumed during Christmas, though nowadays they are seen all year-round.

Melomakarona are egg-shaped cookies made from flour, semolina, cinnamon, olive oil, and honey. Along with kourabiedes, they are a traditional dessert prepared primarily during Christmas. They are often filled with ground walnuts. Immediately after baking, they are immersed in syrup made of honey. Dark chocolate-covered melomakarona are a recent, delicious variation of the traditional recipe.

REASONS TO LOVE GREEK COOKIES

From tradition to innovation

1 Greek cookies marry tradition with cutting edge technology.

2 Food trends, such as gluten free, are aﬀecting production.

Always looking to identify new consumer trends and keeping abreast with international market developments, Greek cookie producers are gaining a loyal international customer base. According to Ms Irene Velemi, Vice-President & CEO of Velemis SA, “countries with a large Greek population or countries where the Mediterranean diet is high on preference list, such as the US, Canada and Germany, favor Greek cookies, while elsewhere ‘koulourakia’ must be tailored to local market trends.” As for the future of Greek cookies, Ms Velemi says that innovative products are the new norm “e.g. without preservatives or raising agents, that are in line with consumer needs, such as sugar free, allergen free, gluten free, etc.” “Gluten free is a major trend,” concurs Mr Giachanatzis. “Cookies with super foods, as well as functional cookies are also very popular mainly in the affluent countries that favor the latest food and lifestyle fads, while at the same time looking for value for money products.” 

They are made from highly nutritious ingredients of the Greek land. They have a high dietary fibre content, while they also contain macro-nutrients that provide energy, such as proteins, carbohydrates and fats. Greek cookies, as most of Greek produce, are GMO free.

They are part of the Mediterranean diet, which is gaining momentum worldwide. Times call for a balanced diet, so why not combine high value Greek ingredients with a tasty snack?

They integrate all the latest innovations in food preparation and baking. Keeping abreast with the latest market & food trends, Greek cookie companies are heavily investing in R&D in order to produce even better, tastier and healthier options.

TOP GREEK COOKIE EXPORTS IN 2017* USA CYPRUS FRANCE GERMANY BULGARIA

157,955KG 77,772KG 51,522KG 36,888KG 36,824KG *Source: The Hellenic Statistical Authority (EL.STAT.)

They have excellent organoleptic characteristics. Nutritionists and scientists aim to develop top-quality, preservative-free products, using traditional Greek recipes.

Greek cookie production units constantly monitor each and every production phase. They also work tirelessly to guarantee cookie quality according to the Codex Alimentarius and the European legislation.

Special Feature ma ga z i n e

PALMIE GASTRONOMY

5 decades of excellence! Quality and innovation; when it comes to ready made solutions for foodservice, Palmie gastronomy has all the delicious answers.

he Palmie bistro Group was established in 1966, and has operated exclusively in the foodservice and recreation sector ever since. For five decades, the group has gained considerable experience and knowhow on foodstuff and the needs of customers. Palmie gastronomy, the central food production unit of the Palmie bistro Group, operates in privately owned facilities in Avlona, Attica and is considered as one of the most reliable and quality food production units in Greece. The company’s aim is to make Greek flavors known all across the world, by extending its

reach and reputation beyond the borders of Greece, not only in the super market, hotel and restaurant sectors. In this context, Palmie gastronomy every year participates in major international trade shows, such as Food Expo in Athens, Anuga in Cologne and Sial in Paris, thereby opening up promising prospects for cooperation.

The Palmie gastronomy philosophy Palmie gastronomy’s know-how, as well as its skilled and constantly trained personnel, support the company’s philosophy to offer high quality services, fully tailored to the needs of

Palmie Gastronomy's knowhow translates into original recipes and quality products its burgeoning clientele. As a result, all this experience and know-how translates into original recipes and ground-breaking ideas that make Palmie gastronomy’s products stand out. The approval and loyalty of Palmie’s clients is the biggest proof that its philosophy and whole way of operating have helped the brand gain many fans, while also making its own way forward in the Greek gastronomy sector. As far as Palmie gastronomy is concerned, quality is not just a word; the company implements strict quality checks on all supply and production processes, making sure that each and every client receives the very best service and products to suit their needs.

Dr ALEXIA KOUTROULIA The woman behind the brand For Dr Alexia Koutroulia, General Manager of Palmie bistro Group, company values are at the top of her priorities: hygiene & safety, respect, unparalleled service, entertainment & effectiveness. She has dreamed Palmie gastronomy to be the solution for every entrepreneur & chef in restaurants, hotels, & caterings, and, at the same time, the healthy solution at store shelves for women that don't have time to cook, in Greece or abroad. Dr Alexia Koutroulia with her brother Christos have taken over the family business, which was founded in 1966 by Mr George Koutroulias. Her love for good, quality food is something that she applies to the entirety of Palmie bistro Group. For her ‘’success is a journey, not a destination.’’

A comprehensive product range The company’s product range is ever changing and constantly expanding with new, original offerings that are sure to meet the requirements of each client/business. It includes ready-made Greek meals (traditional moussaka, vegetable moussaka, pastitsio, cabbage rolls or imam bayildi, a baked dish of vegetables, especially aubergines), burgers and poultry, hot sauces and dressings, all of them freshly frozen. Palmie gastronomy products meet the specific needs of every foodservice business, be it catering unit or restaurant or hotel chain, while providing high value solutions for each and every customer. The company makes sure to fulfill every client requirement while, at the same time, giving them the chance to enjoy the same top-tier quality and flavor the Palmie name is famous for. n

More information www.palmie gastronomy.gr

Greek Cuisine ma ga z i n e

MAVROMMATIS

a new

star in the michelin galaxy

Andreas Mavrommatis has become the first Greek-Cypriot chef to be awarded a Michelin star, the prestigious Frenchand globally recognized-distinction for high gastronomy. he result of a family adventure that began almost 40 years ago in Limassol, Cyprus, for brothers Andreas, Evagoras and Dionysis, the first Greek/Cypriot restaurant in Paris strikes the perfect balance between authentic Greek flavors and a more creative interpretation of Mediterranean dishes. No wonder, Mavrommatis, in the heart of the City of Light’s 5th arrondissement, “brainchild” of chef Andreas Mavrommatis was recently awarded a star in the Michelin Guide –a nod to his unique and multicultural approach to food. Graced by the likes of French President Emmanuel Macron, Mavrommatis’ exceptional cuisine isn’t heavy on the folklore (souvlaki, tzatziki and moussaka) but relies, rather, on

tradition and on the outstanding quality of the products to produce something uniquely fresh and Mediterranean, yet distinctly Greek. According to Andreas Mavrommatis who studied at Lenôtre, a well-known gastronomy school, and in 1981 opened a small grocery store in Paris with his brother Evagoras which eventually flourished into four restaurants and 10 delicatessen shops, “our inspiration is certainly Greek, but we have been influenced by French cuisine; at Mavrommatis restaurant we use French culinary techniques and we adapt them to our cuisine in order to serve creative dishes.” In Mavrommatis, the idea of a New Greek Cuisine is based on the fusion of tradition and creativity. “It is a movement we need to cultivate and exploit as fully as possible,

Greek Cuisine ma ga z i n e

Good Greek restaurants have contributed to the reimagining of Greek cuisine in order to give new impetus to Greek food,” suggests the Michelin-starred chef. How does one succeed that, you may wonder. Andreas Mavrommatis believes first and foremost that “excellent ingredients are the basis of good, tasty dishes. When you cook Greek food, you have to make sure that you are using top quality Greek products. In recent years there’s been considerable effort in the production of said products. Greek companies, however, should double their efforts because Greek restaurants and delis all across the globe need quality produce to better promote the wealth and greatness of our national cuisine.” Greek gastronomy is now a trend. How do restaurants outside Greece interpret it? It is indeed a significant moment for Greek cuisine. Nowadays, a lot of Greek restaurants all over the world pay special attention to the quality and authenticity of the ingredients they use in order to promote real Greek flavors. The fact is that good Greek restaurants have contributed to the re-interpretation of Greek cuisine, thanks mostly to their chefs and their experimentations with new techniques taken from the food culture of the country in which they are operating. How do you familiarize your international clientele with Greek cuisine? Our restaurant serves creative Greek cuisine

2 and our clients are well aware of the fact. We build on our tradition, we bring it up to date and we adapt it to the latest culinary developments, in what is a constant and a fruitful exchange of views. Many of our clients have visited Greece and come to the restaurant to relive some of the flavor of their holidays. That is why we serve creative Greek dishes, making sure that our customers are tasting the best Greek products and are getting acquainted with authentic Greek flavors. You own delis and restaurants. What image do your international customers have of Greek products? Since 1981 when we started operating in Paris, we make sure to import the best Greek products and to present them with their actual, Greek names. I have noticed that French are particularly fond of olive oil, Feta cheese, halloumi, yogurt, and honey. They have also started to appreciate Greek wines –especially white wines from Santorini or Xinomavro. They are very positive towards Greek and Cypriot products. Does a Michelin star crown your efforts to highlight Greek flavors? The Michelin Red Guide is a serious and beyond reproach institution that started at the beginning of the 20th century. It reviews restaurants all across the world. In France, last February, 600 restaurants between thousands have been awarded the famous stars. A star is an indication that a restaurant maintains a high level of service and cuisine and that it takes care of every minor detail. All of us in Mavrommatis have worked hard for years to showcase Greek cuisine for what it really is.

1 A. Mavrommatis believes that fine ingredients are the basis of good food.

2 High level service & cuisine earned the Mavrommatis a Michelin star.

AUBERGINE A LA PISSALADIERE by Andreas Mavromatis

INGREDIENTS (for 4 persons) 2 aubergines Greek extra virgin olive oil Salt, Espelette pepper 10 medium-sized onions Some sugar 4 tbsp. Balsamic vinegar 100g. Kalamata olives, halved 4 squids 300/400g. cleaned 4 tbsp. chopped tomatoes 4 slices Colonnata lard 4 small braised artichokes 1 parsley sprig, cut 8 cooked shrimps 20 rings of red radish 8 rings of green radish 16 celery leaves Basil coulis

PREPARATION Aubergines: Cut the aubergines lengthwise in 4 slices, 2cm in width. Slash lightly the flesh and drizzle with 1tbsp of olive oil. Add some salt and Espelette pepper, and bake for about 20 mins at 180°C. Onion confit: Peel and cut the onions, and sauté the onions in 3tbsp of olive oil until soft. Add salt and sugar. Continue cooking until caramelized in low heat for about 20 mins. Deglaze with balsamic vinegar and add the Kalamata olives. Add some salt and pepper and strain. Squids and shrimps: Cut the squids and shrimps lengthwise in two. Slash lightly the squid flesh. Put into a pan and cook over high heat for a maximum of 2 mins. Fry the shrimps into a pan over high heat for 2 mins. How to serve: Place the warm aubergines in the plates, apply chopped tomatoes on one side and add some onion confit and a slice of Colonnata lard. Bake in the oven at 150°C for 2 mins. Marinate the artichokes, the celery and the other side ingredients with olive oil, salt and Espelette pepper. Arrange the ingredients on the aubergine slice. Finish by drizzling a few basil coulis drops on the plate. n

Skyros Island ma ga z i n e

With breathtaking nature, unique flora and fauna and exceptional traditional cuisine, the island of Skyros remains, strangely enough, uncharted territory. By Sissy Nika, journalist specializing in gastronomy & tourism*

skyros A WILD SIDE OF GREECE

he island of Skyros is the biggest and the southernmost island of the Sporades, an archipelago in the Aegean Sea. The northern part of the island is green with sunny beaches covered with pine trees that, in certain cases, even reach out to the waterline. On the other hand, the southern part is covered by a vegetation called ilex, a blend of olive tree and yew bush, as well as maple trees in strangely sculpted shapes. This area is protected by Natura regulations. Skyros is an ideal destination for nature lovers, birdwatchers, as well as for those engaging in fishing and gastronomic tourism.

An intriguing local cuisine Goat meat is the predominant meat of choice when dealing with the cuisine of Skyros. The imaginative Skyros housewives are excellent cooks, capable of concocting the most peculiar “meatballs” made of “galipes”, the sea anemones. Their home-made pies play a significant role in the local kitchen, as they are filled with vegetables growing in their kitchen

gardens. The oil-pies, made of fluffy dough and Skyros cheese are wonderful. The local “fava” or split peas, the hand-made pasta, the shrimp “saganaki”, as well as the fish dishes are some of the exquisite specialties worth mentioning. The gastronomic trademark of Skyros is the spaghetti and lobster. All the local sweets are exceptional, with an emphasis on “trahana” pies, doughnuts and walnut pies. The rice pudding called “rizogalo” is enriched with fruit, walnuts or almonds. Among the island’s exciting flavors are the various sweets based on fruit, such as the candied watermelon from a local variety. Studying the local cuisine of the fertile northern part of Skyros, one can encounter some rare indigenous vegetables, namely cherry tomatoes, red pepper (vlachopipero), a melon variety called “cassidiko” and even small garlic plants and short lemon trees. As far as grapes are concerned, local farmers are trying to revive the indigenous varieties. In the vicinity of Aghios Dimitrios, certain bee-feeding gardens produce a bright yellow honey with an exquisite aroma.

* Excerpts from the book A Culinary Map of Evia and Skyros (published in 2017 by the Chamber of Evia)

1 2 1 The picturesque

beach at Atsitsa, in the northern part of Skyros.

2 Cultivation of indigenous vine varieties is still going strong.

3 Watermelon spoon 3 4

SKYROS

GREECE

sweet is a traditional delicacy.

4 Molos, the ancient quarry of the island, where lobsters were once caught.

5 A selection of delicious local cheeses and rusks.

6 Roasted kid with eggplants; one of the tastier regional dishes.

Skyros Island ma ga z i n e

1 The famous Skyrian split peas, called “fava”.

2 The crystal clear waters of the southern parts.

3 The pea seeds are separated from the chaff at the threshing floor.

Pisses, the “fava” variant

Livestock farming, an ages-long tradition

Vetches, the original plant that produces split peas or “fava” as it is known in Greece, is cultivated in Skyros. This sort is different from the one cultivated in Santorini, while it has its origins in antiquity. This variety was originally introduced and made known to the general public during the International Thessaloniki Agricultural and Industrial Fair in 1932, where it was a prize winner. It is ideal for the arid environment of this island and the relative micro-climate. Planting is carried out in October and the crop is harvested in June, while it is still humid and slightly green. When July comes, it is ready for threshing; that specific task used to be carried out with the help of horses stamping on it and following a circular track on the threshing ground. This way, the seeds were separated from the chaff that was blown away by the wind and was given as forage to the cattle during winter. The “fava” corns are then sifted as necessary and a certain quantity is always kept by the farmers, as its seeds are needed for next year`s crop. With the help of a hand-driven stone mill, the seeds are ground and ready to be boiled over the brazier in a specially-made clay pan.

Livestock farming is still going strong in Skyros. The carnival custom of the Skyrian animal-skin clad figures, the “animal bell-bearers” is a testament to the livestock farming tradition that constitutes a genuine cultural feature of the island. Cheese making, has also been a customary occupation for the inhabitants. In the old times, painted clay jars were used to make cheese; inside those jars, the local “gruyère”-style cheese was left to mature, arranged on some thyme stems. Those jars were then sealed and buried or “planted” low in the ground, where they were preserved in order to ferment under a time period starting in spring and ending in Christmas, when the big jars were unsealed and the cheese was taken out to be consumed.

A CULINARY MAP OF EVIA & SKYROS Τhe Culinary Map of Evia & Skyros is an initiative of the Chamber of Evia, written by gastronomy & tourism journalist, Sissi Nika, with the aim of promoting the gastronomic identity of the region & preserving the nutritional standards of local cuisine. The book has 4 sections, 256 pages and features 580 photos & 100 authentic recipes.

“AMYGDALOTA” TRADITIONAL ALMOND SWEETS FROM SKYROS Recipe by George Kyriakopoulos of “Faltainas” pastry shop, Skyros

INGREDIENTS For the paste 6 cups of white almonds, bleached 3 cups of sugar ½ cup of flower scented water Confectioner’s sugar Cloves For the filling 2 cups of finely chopped walnuts 1 cup of thyme flavored honey

PREPARATION Use an electric blender to mash the almonds, until you get a thick pulp. Add sugar and continue mixing, while gradually adding the flower scented water, until you get a malleable paste. Separate one small portion of the paste at the time and form it into little balls. Form a cavity in their middle, by using your finger, to put in the filling. Prepare the filling by mincing walnuts and blending them with the thyme flavored honey. Use this filling, one teaspoon at a time for filling each bun cavity. Close the filled opening and form your amygdalota in pear or bell like shapes. Roll them in confectioner’s sugar and decorate them with a clove. They are served raw and not baked. 

Greek Honey ma ga z i n e

GREEK HONEY

sweet

delight Apiculture is part of Greeceâ&#x20AC;&#x2122;s unique legacy and culture. No wonder the country produces some of the best honeys in the world.

1,500,000

oney is one of several Greek products with high international recognition due to its high quality, wonderful flavor and excellent aroma. Greek honey producers are many, and the country boasts the most beehives per decare than any other European country (in fact, Greece ranks number two in the world after Hungary when it comes to apicultural density: about 11.1 bee hives per km). According to experts, Greek honey owes its unique organoleptic characteristics to the fact that most of the Greek land consists of forests and wild ecosystems. Many of the plants found in Greece are aromatic and medicinal herbs, carrying their qualities to honey. Sci-

BEE COLONIES IN GREECE

entific studies have also shown that Greek honey varieties are rich in compounds such as polyphenols, phenolic acids and monoterpenes, which are powerful antioxidants, known for their chemo preventive properties. To safeguard the specific characteristics of the honey collected in Greece, eight types have been identified: pine, spruce, chestnut, heather, thyme, orange, cotton, and sunflower. Honey made of pine is produced only in Greece and Turkey. Its color is not too dark, while its flavor not too sweet, with a more pleasant aroma than most forest honeys. It is very slow to crystallization and has high biological and nutritional value due to the high concentration of trace elements â&#x20AC;&#x201C;up to six times more than flower honey.

220,000

TONS OF HONEY A YEAR

1,500

TONS OF HONEY EXPORTED

Greek Honey ma ga z i n e

WHY IS GREEK HONEY SO SPECIAL? Bees feed from indigenous wild plants and produce one of the most incredible honeys, low in moisture and thick in texture. 1

reeceâ&#x20AC;&#x2122;s warm climate is a major factor in the production of top quality honey, as it ensures biodiversity and the abundance of wild plants. A recent research conducted by the Aristotle University of Thessaloniki, indicated that Greek honey is indeed the best in the world. After analyzing 48 different varieties of honey from different areas of Greece and the world, scientists found that Greek honey had significantly more superior properties than the rest, even the world famous Manuka honey! Compared to Manuka honey, Greek honey was found to contain far more antioxidant properties. In particular, the varieties of honey found to surpass Manuka honey in quality were those made by bees feeding on oak tree, fir tree, heath, chestnut tree, pine tree, thyme and orange blossom. The antioxidant properties of the aforementioned honey varieties can be useful in eradicating the free radicals responsible for cell damage leading to illnesses like cancer.

Delicious and GMO free The European Parliament has rejected an amendment for the mandatory labelling of honey from genetically modified pollen. As a result of the ruling, not many people know that all Greek honey is by default GMO free, given that GM crops are prohibited from being grown in the country, whereas about 90 percent of Greek honey comes from natural ecosystems in non-cultivated land (only 29.32% of the land is allocated to farming), and from beekeepers who move their bees from place to place according to the season and the weather. This means that the quality is exceptional even if its price is rather high compared to honey from other countries.

1 Each Greek region produces diďŹ&#x20AC;erent honey varieties.

2 Greek apiculturists replace bee colonies as soon as they die.

GREEK PDO HONEYS Meli Elatis Menalou Vanilia fir honey is produced in 24 municipalities & communities within the region of Arcadia: the district of Gortynia & Mantineia & the municipalities of Dimitsana & Lagkadia; the communities of Valtesiniko, Vytina, Elati, Stemnitsa, Alonistaina, Vlacherna, Chrysovitsi, etc. It contains at least 80% honey from black pine, while the rest is flower honey produced in the region.

Pefkothymaromelo Kritis is a particular blend of thyme and pine honey produced in Crete, which boasts the highest density of bees in the world. It has a characteristic aroma that is due to aromatic substances in the thyme honey. The pine honey gives it a mild, lingering flavor and it has medium clarity and sweetness. The aroma has floral notes and a faint scent of wood and resin. The honey remains fluid for at least 12 months from the day of harvest.

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Greek Honey ma ga z i n e

GREEK HONEY EXPORT GOLD Demand for Greek honey has surged in recent years, resulting to a rare success story given the countryâ&#x20AC;&#x2122;s recent financial state.

lthough Greece produces some of the best and most popular honeys in the world, its exports rank among the lowest in Europe. This is mainly due to the high price of Greek honey as well as the lack of a well-organized marketing plan that could help boost sales. Nevertheless, its superior quality compared to other honeys, together with the fresh, innovative ideas implemented in apiculture by budding producers, have managed to create unique honeys of excellent reputation that have crossed the borders of the Greek market and are currently pushing exports. Greece has approximately 1,500,000 bee colonies and produces about 17,000-22,000 tons of honey per year, while 65 percent of

production takes place in the regions of Chalkidiki, Thassos and Evia. Exports are still limited, accounting for approximately 10 percent of Greek honey production, but are constantly rising â&#x20AC;&#x201C;in fact, in 2012 exports were up by 45 percent compared to the previous year, while in 2013 exports saw a 50 percent increase. Germany, Cyprus, Canada, France, the UK and the US remain the main export destinations for Greek honey over the years. These six countries absorb some 80 percent of total honey exports, while other markets, such as Spain, Italy, Austria, Russia, Slovenia, Belgium, Lebanon, Saudi Arabia, Sweden, Japan, and Norway, are slowly but surely emerging as new trade points.

GREEK HONEY PRODUCTION PER REGION (2014) Central Macedonia

22.0%

Souh Aegean

4.1%

Crete

10.9%

Western Macedonia

1.9%

Western Greece

5.8%

Central Greece

Attica

2.3%

Eastern Macedonia

North Aegean

2.2%

and Thrace

8.9%

Peloponnese

13.5%

Epirus

4.1%

Ionian Islands

2.1%

Thessaly

9.8%

12.5%

1 Research has shown that Greek honey is especially beneficial.

2 Greek climate conditions allow the production of honey almost everywhere in the country.

6 REASONS TO CHOOSE GREEK HONEY

Greece is a country with great tradition and know-how in apiculture. As a result, Greek honey is highly regarded in global markets.

65% of greek production is pine honey, while thyme honey accounts for 20% Original products boost sales

Special thanks to the Ministry of Reconstruction of Production, Environment and Energy, Rural Development, the European Commission, & the Union of Honey Processors of Greece (Greek Honey Producers Association)

Local and specialty honeys continue to maintain consumer popularity and honey produced from the nectar of certain trees, such as the PDO Meli Elatis Menalou Vanilia, is a rare commodity that often commands a premium price not only in Greece, but also in stores all over the world. An interesting cooperation between members of the local stakeholders’ groups from four regions (Romania, Poland, Greece and Ireland) is currently looking to create greater value for local honey and boost consumer knowledge about the source of the honey and its quality, by providing, at the same time, support to small honey producers for testing and certifying the quality of their honey and bringing it on the international market at a fair price. Additionally, many Greek businesses –big and small– have already understood the need for quality and high added-value honey and have stepped up to the challenge with delicious and innovative products, such as honey mixed with Kozani Red Saffron, Chios mastic, as well as various superfoods (goji berry, hippophae, cranberries, etc.), which have been welcomed by international markets, thus increasing the product’s export potential. 

1 2

Greece is one of the richest, in terms of biodiversity, countries, with a significant amount of unique indigenous plants found nowhere else in the world (it is estimated that 18% of the total number of plants are endemic to Greece).

Greek climate is typically Mediterranean, with mild winters and long, dry, hot summer periods; in other words, climate conditions are ideal for the development of apiculture, allowing the production of honey almost everywhere in the country.

3 4 5

Compared to to other honeys, Greek honey is especially beneficial since it contains a particularly high percentage of enzymes, vitamins, amino acids, and minerals.

Greek beekeepers have a high level of expertise and know-how, and are constantly upgrading their equipment, while at the same time safeguarding traditional methods that ensure a natural, top tier product.

Whereas other countries are struggling with high bee mortality, that’s one global crisis that has yet to touch Greece. The reasons are: only a fraction of honeybees are foraging in crops; most are foraging in natural ecosystems, and therefore have small exposure to pesticides; Greek beekeepers replace lost colonies as soon as they die.

Greek honeys have less humidity than other honeys, which means they are denser and richer, packed with nutrients and, thus, extremely healthy.

Vineyard of Santorini ma ga z i n e

VINEYARD OF SANTORINI

forged in

FIRE Some of the most exciting and intriguing wines coming out of Greece have one thing in common: their volcanic origin. And the island of Santorini is volcanic wine royalty.

ome of the world’s most interesting wines are produced in the volcanic vineyards of Santorini, where vines are planted on a layer of ponce and pumice stone whose depth varies from 30 to 50m. and has been deposited there by the successive eruptions of the volcano through time immemorial. In this particular ecosystem, one of the most ancient vineyards of the world has been developed. Vineyards are seen anywhere on the island of Santorini, while a small part of the vineyards is also located on nearby Thirassia island, included in the PDO Santorini wine zone –established in 1971.

In the shade of the volcano The unique terroir of Santorini, this arid Aegean island, so poor barely anything grows, gives birth to some of the world’s most distinctive and unique wines. From pruning to harvesting, everything in the vineyards of Santorini is done by hand. The vintners have invented a distinct way of pruning, called “kouloura”. The vines stay close to the ground and form a spiral, a natural basket that hosts the grapes and protects them from the strong wind. In areas of notable slope, the vine growers have built stone terraces, known as “pezoules” in order to facilitate the cultivation

and to maximize the absorbance of rainwater, since the vines are not irrigated artificially and the rainfall is rare. Therefore the watering of the plants is dependent on the natural humidity and the sea mist; absorbed by the volcanic soil, they offer the necessary hydration. These viticultural methods are the result of the island’s grape growers collective experience over centuries of adaptation to their unique ecosystem. And although winemaking on Santorini is over 3,000 years old, today’s winemakers have combined the best of tradition and modern technology, creating some of the most intense and interesting wines ever tasted.

name which derives from the Greek word for “night” (“nychta”). The harvest would start in the wee hours of the morning so that the largest part of it would take place while morning dew kept temperatures down. In other words, the grapes would stay the least possible time in the vine press before being pressed, while the amount of damage from bruising was minimized because of the lower temperatures. As a result, Nychteri was one of the finer wines since the grape must was not oxidized and grape phenols were not macerated. Production of Nychteri is still going strong today but modern vinification methods are used.

Unique varieties and wines The vineyard of Santorini, one of the most ancient in the world with a 3,500-year history, produces wines of excellent quality. Assyrtiko: A rare island white Assyrtiko-Santorini wines are rare and distinctive. These wines are born from the indigenous Assyrtiko grape, cultivated in the PDO Santorini wine zone. Assyrtiko-Santorini dry whites can be enjoyed young or aged. These terroir driven wines of distinct character are structured on exciting minerality and savorous density. As a rare island variety, Assyrtiko-Santorini thrives in the Aegean climate and the arid conditions of Santorini, yet its fruit aromas are not those of hot climates. They are fine, elegant, more along the line of citrus. Nychteri: The night harvest One of the most interesting wines still produced in Santorini is Nychteri, a dry white wine with a unique character. Traditionally, it was made from a blend of Assyrtiko, Athiri and Aidani, while the grapes remained on their very own clusters during fermentation, resulting in a wine of high alcoholic content. Grapes destined for Nychteri were pressed during the night after the harvest, hence the

Vinsanto: Ambrosia of the gods This rare sweet wine has rightfully earned its place among the top dessert wines worldwide. To make Vinsanto, the grapes should be ultra mature and left to dry in the sun so that they may become desiccated, thus raising the concentration of sugars to at least 370g/lt. Then, the wine should be aged in oak barrels for at least 24 months. A young Vinsanto possesses a golden orange color and fruity character, but once aged, it is as dark as mahogany and possesses intense underlying aromas. 

1,300 DECARES 2.5 M. LITERS THE TOTAL SANTORINI VINEYARD AREA

SANTORINI WINE PRODUCTION A YEAR

85%

OF WHITE WINE PRODUCED IS ASSYRTIKO

16 - 18 MARCH 2019 ATHENS • GREECE

THE PREMIER

food & DRINK TRADE SHOW IN S.E. ΕUROPE

From 16 to 18 March 2019, FOOD EXPO will once again provide a global overview of the F&B stage, as well as all the latest trends and innovations. FOOD EXPO 2019 KEY FIGURES FORECAST

1,350

ΕXHIBITORS

200

INT'L EXHIBITORS

5,000

INT'L VISITORS

900

HOSTED BUYERS

70,000 VISITORS

THE FASTEST GROWING FOOD & BEVERAGE EXHIBITION IN THE WORLD!

OOD EXPO has been constantly growing, in both size and reputation, thus giving tangible shape to the aspirations of the Greek and international food industry. With the numbers of exhibitors (approximately 290% since its first iteration in 2014) and trade visitors (about 300%) skyrocketing with each passing year, FOOD EXPO 2019 will once again be filled with great energy, top buyers, and, of course, fabulous foodstuff. The show will take place March 16-18, 2019, at the Metropolitan Expo in Athens, Greece. Buyers from top names in retailing and foodservice will be out in force in search of new products, new trends, new vendors, and new connections to help meet record consumer demand for Greek, Mediterranean and specialty foods, in general. As always, FOOD EXPO 2019 will be the central platform for the international food industry interested in Mediterranean products. Approximately 1,350 companies will be presenting the broad spectrum of products, fields of application and services on an exhibition space spanning 50,000 m2, for buyers from the entirety of the F&B sector.

“This is the first time we’ve been sourcing from Greece & we found many interesting things. The quality of the products is unparalleled!” VICTORIA CARRUTHERS 3 KEYS FOOD GROUP AUSTRALIA / INT’L VISITOR

“This year FOOD EXPO was much more and better organized. We are very close to signing several deals. I will definitely come again next year.” ASHU GARG AAMAYA IMPEX INDIA / INT’L VISITOR

FOOD EXPO 2018 POST SHOW REPORT FOOD EXPO 2018 has been an unrivaled success. The numbers don’t lie: 1,152 exhibitors from Greece and 150 from another 22 countries; 55,000 m2 of exhibition space; over 68,000 trade visitors from 27,830 businesses from the organized retail, wholesale, hotel, and foodservice; and 2,930 international visitors of whom 800 key food traders were included in the FOOD EXPO Hosted Buyer program and attended more than 15,000 pre-arranged B2B meetings with exhibitors, attest to the truly international status of FOOD EXPO 2018 and confirm its place

as the principal Food & Beverage trade show in Southeast Europe. According to a survey conducted by IPSOS-OPINION SA, 94% of the 2,930 international visitors that attended FOOD EXPO 2018, expressed their satisfaction with the trade show’s size and scope, and approximately 25% confirmed they closed significant deals during course of the exhibition, and 80% expect to finalize deals in the next six months. About 99% of Hosted Buyers were satisfied from their visit, while 95% stated their intention to attend the next edition of the fair, in 2019.

HIGH COMMERCIAL EFFECTIVENESS FOR FOOD EXPO 2018 VISITORS*

Closing Deals with Greek Exhibitors

Closing Deals with Int’l Exhibitors

100%

80%

60% 40%

60%

91%

40% 20%

20% 0%

89%

WITHIN THE NEXT6 MONTHS

0% Υes No

11%

WITHIN THE NEXT6 MONTHS

92 16 - 18 MARCH 2019

METROPOLITAN EXPO • ATHENS

SPECIALTY AND MEDITERRANEAN FOOD GAINING GLOBAL MOMENTUM

he elite of Greek and Mediterranean products are the true stars of FOOD EXPO, giving international buyers the chance to get to know their extensive variety and flavors. And no wonder; Greece is a country steeped in history, tradition and culture. It is a land with temperate climate, fertile soil and plenty of sunshine, all of which ensure excellent growing conditions for fine products of high culinary, dietary and nutritional value. In addition, Greek food manufacturing companies are constantly looking into the future, upgrading their infrastructure and production lines to ensure the best possible end products. With the Mediterranean Diet on UNESCO’s Intangible Cultural Heritage of Humanity list, Greek food on the rise for several years now, and the global specialty food market likely to grow at a CAGR of over 5% during the 2017-2021 period, it seems that FOOD EXPO is totally in line with the needs and expectations of food traders all across the globe. As such, FOOD EXPO 2019 will place particular emphasis on thousands of high quality and innovative products from Greece and all other Mediterranean countries, underlining the fact that they could give any business a competitive edge.

22,000

RESTAURANTS IN THE WORLD USE GREEK INGREDIENTS

“FOOD EXPO is always getting better. This time I saw more exhibitors and more interesting products than last year.” SEBASTIAN NESTLER NESTLER HANDELSMARKEN GMBH GERMANY / INT’L VISITOR

“Thanks to how successful the show was last year, we’ll have even more buyers coming next time, buyers from different product categories.” MELISSA TWOHEY PRICESMART INC. USA / INT’L VISITOR

2nd