Ambrosia #7 - part 1 by FORUM SA

Μagazine

November 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

EDITORIAL

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. 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 have earned accolades and international attention. A shift towards healthier cooking and eating habits (new research is backing the decades-old claim that Mediterranean Diet is good for you) Greek dishes are healthy paired with a taste for the “ex& surprisingly delicious, otic” is also to blame. In addition, Greek dishes are surpriswhile Greek products are ingly delicious, while ingrediof top-tier quality ents and products from Greece are more often than not organic, GMO-free and of top-tier quality. Ingredients such as Kozani Red Saffron, PDO Feta cheese and, of course, the world-famous Greek table olives are exported to the four corners of the globe and recognized for their high nutritional value. 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

2623-4661

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!

TABLE OLIVES

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

TABLE OLIVES

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

65,000

90,000

85%

92%

13,900+

35,500+

13,400+

10,000,000

20,000,000

10,000,000

tons end product each year of the variety is exported olive farms olive trees

EDITORIAL TABLE OLIVES

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.

€

EUROPE

50 mil.

€

ASIA

15 mil.

€

AUSTRALIA

450 mil.

€

TOTAL EXPORTS

15 mil.

€

RUSSIA

10 mil.

€

AFRICA

TABLE OLIVES

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 â&#x20AC;&#x153;OLIVE YOU European Table Olivesâ&#x20AC;?. 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 â&#x20AC;&#x201C;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. n

EDITORIAL

KOZANI RED SAFFRON

20 CROCUS SPECIES ARE INDIGENOUS TO GREECE

26 COUNTRIES IMPORT GREEK PDO KOZANI RED SAFFRON

7 TONS

THE ANNUAL PRODUCTION OF SAFFRON IN GREECE

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.

he 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 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 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 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 it may help treat skin diseases.

There are approximately 3,000 decares planted with Kozani Red Saffron in N. Greece WORLD SAFFRON PRODUCTION

80% 10% 5%

Iran 80% Greece 5% India 5% Others 10%

Source: Kozani Saffron Producers Cooperative

KOZANI EDITORIAL RED SAFFRON

SAFFRON FACTS DID YOU KNOW? Greece is the number 1 producer of saffron in Europe and the 3rd largest in the world A fast worker can gather up to 30,000 crocus flowers per day Greek red saffron is marketed as â&#x20AC;&#x153;Krokos Kozanisâ&#x20AC;? and is a registered PDO product since 1998 During the dryiung process, the stigmas lose 20% of their initial weight

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 It takes about 40 hours of intense labour to obtain 1kg of the spice

3,000 decares of saffron are cultivated in Kozani 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

FETA CHEESE

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

TONS OF FETA PRODUCTION IN GREECE

260 MIL.

EUROS GENERATED FROM FETA EXPORTS

600

FETA CHEESE PRODUCTION UNITS IN GREECE

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

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.

The “international” cheese 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

EDITORIAL FETA CHEESE

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-

2X MORE VITAMIN A than Emmental

70% LESS CALORIES

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 IRON than Blue Cheese

than Mozzarella

3X MORE CALCIUM than Brie

4X MORE VITAMIN D than Parmesan

4X MORE VITAMIN B6 than Monterey Jack

FETA CHEESE

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.

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.

FETA PRODUCTION PER REGION (2016)

42,09%

16.2%

0.28% 0.98%

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.

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

EDITORIAL INTERVIEW

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

30 94

Market News

EDITORIAL GREEK MARKET

news + MORE Innovation Awards A Greek vegan water wins first prize at SIAL 2018! The SIAL Innovation prizes are awarded to those who help shape what the world eats. This year, the gold prize went to a Greek product, Kefir Namaste, a vegan water kefir with fruits. Gluten and dairy free and 100% natural, Kefir Namaste comes in two flavors: water kefir with ginger flavor and water kefir with peppermint flavor. Produced by Mr Iordanis Papadopoulos, Namaste was launched in early 2017.

PDO FETA CHEESE Greek NBA player Yiannis Antetokounmpo joins promotional campaign for the famous cheese Yiannis Antetokounmpo, the Greek NBA star, has agreed to be the face of a new campaign to promote PDO Feta cheese in targeted European as well as third country markets, namely Germany, the UK and France, the USA and Canada. The collaboration with Yiannis Antetokounmpo is the first important milestone in a larger promotional project to boost Greek economy, implemented by the Hellenic Agricultural Organization Elgo - Dimitra and NOVACERT and aiming at supporting the exports of PDO Feta cheese produced in Greece. Yiannis Antetokounmpo & actress Virginia Tamparopoulou

21.8

million euros are the exports of Greek cheeses to France in 2017. Feta exports to France are 4,152 tons, worth â&#x201A;Ź21.3 million.

Fournos Theophilos in NYC Fournos Theophilos, a Greek bakery, restaurant and market has recently debuted in Midtown Manhattan (45 West 45th Street), bringing with it mouth-watering Mediterranean flavors in an interesting and multi-purposed setting sprawled on two floors. The restaurant offers breakfast, lunch, and dinner, as well as quick bites prepared by chefs Yannis Tsiakos and Dionisis Liakopoulos. The ground floor of the 5,200-square-foot space has been designed as a fast-casual venue, while the upstairs portion is reserved for table-service seating.

SIAL 2018 An impressive number of Greek companies attended this year’s fair as exhibitors

Greek olive oil Spanish Deoleo signs deal with Gargalianoi Coop

Greek participation at this year’s premier F&B trade show, Sial Paris, has proven to very successful, with 279 companies exhibiting at the fair. In fact, their number put Greece in 6th place as far as national participations were concerned. Under the motto “Invest in Taste”, the country’s national pavilion was organized by Enterprise Greece, which promotes investment in Greece and exports from Greece, extended in 2,100 m2 and hosted 105 outward-looking businesses that held approximately 10,000 meetings with food traders. Among the companies exhibiting at Sial 2018 was Ambrosia magazine and the F&B exhibition FOOD EXPO 2019 with their own booths.

24.6%

was the increase in Greek fruit & vegetable exports during the first trimester of 2018 compared to the one in 2017.

Spanish olive oil giant Deoleο has recently decided to partner with the Gargaliani agricultural cooperative, in Peloponnese, Greece. The aim of this strategic cooperation is to start promoting a new, sustainable production model with a view to, slowly bur surely, enhance the traceability and quality of olive oil. “This significant deal will help us overcome the economic problems of the past and start exporting bulk olive oil through Deoleo. The ultimate goal is to go about producing a top quality, recognized product with traceability criteria,” commented on the luctrative deal Mr Tasos Prosiliakos, President of the Cooperative.

CHINESE INTEREST IN KOZANI SAFFRON A group of Chinese entrepreneurs headed by the Secretary General of the Chamber of Commerce of Beijing visited a few days ago the region of Kozani in Northern Greece. Specifically, they toured the grounds of the Kozani Saffron Producers Cooperative where they were informed on the saffron flower and its beneficial properties as well as the export boom that has taken place over the past years. The Chinese businessmen met with saffron producers and local companies and discussed the framework for cooperation between the respective parties.

EDITORIAL

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.

More than 5,000 int’l food traders at FOOD EXPO 2019! FOOD EXPO 2019 is expected to hold significant attraction for more than 5,000 international buyers, confirming once again its international profile and orientation. These 5,000 int’l food traders will have the opportunity to come into contact with Greek ans int’l exhibitors, to discover the newest products and innovations as well as the latest trends, and hold B2B meetings with a high likelihood to close significant deals.

INT’L VISITORS VOICE THEIR SATISFACTION OVER FOOD EXPO According to an IPSOS-OPINION survey, the majority of international visitors that attended FOOD EXPO 2018 were fascinated by the show’s exhibitors and exhibits. Most of the 2,930 international food traders, and among them the 800 fully Hosted Buyers that visited FOOD EXPO 2018, were particularly impressed with the trade show’s size and scope. It is significant that as reported by the survey, 98% of international visitors expressed their satisfaction with FOOD EXPO 2018, a fact that consolidates the show’s international profile and confirms its reputation as the main platform

for the international food industry interested in Greek and Mediterranean products and specialty foods. Specifically, 42% of visitors indicated in particular the organization of FOOD EXPO 2018, 13% pointed out the great variety of products found at the exhibitor stands as well as the national pavilions, while another 13% talked about the “good, expedient and warm” service. Finally, 97% of international visitors voiced their intent to attend the next iteration of FOOD EXPO, in 2019, while 65% of them stated they will recommend FOOD EXPO to other sector professionals.

FOOD EXPO 2018

MAXIMUM VISITOR SATISFACTION*

98%

of visitors were satisfied from their visit to the trade show

97%

of visitors expressed their intention to visit FOOD EXPO 2019

90 34 16 - 18 MARCH 2019

METROPOLITAN EXPO • ATHENS

JOIN THE HOSTED BUYER PROGRAM

AND ENJOY EXCLUSIVE BENEFITS

OOD EXPO has designed a comprehensive Hosted Buyer Program for major international Food & Beverage traders to help them discover new suppliers and build networks. With all or part of their travel and accommodation expenses paid for, qualified Hosted Buyers simply have to show genuine purchase responsibility and attend a minimum number of B2B meetings that are scheduled through the Matchmaking Platform, an intuitive online platform allowing visitors to book meetings in advance with the trade show’s exhibitors.

Get impressive benefits By joining the Hosted Buyer Program of the trade show, you enjoy the following benefits: • 2 or 3 nights hotel accommodation • Round trip economy air ticket • Complimentary day cruise to the Greek islands / Athens tour • Access to the int’l buyers Meeting Area.

15,000

COMBINE BUSINESS WITH PLEASURE Take advantage of your visit to FOOD EXPO 2019 to explore Greek products and do business with suppliers from around the world in a professional & efficient environment. In addition, why not enjoy some downtime to discover Athens and its surroundings, and live an authentic Greek experience? FOOD EXPO is offering its int’l visitors the chance to experience the beauty, historic sights and culinary treasures of Greece. Enjoy a day cruise to the Saronic Gulf or take a guided tour around Athens and its monumental landmarks.

FOR FURTHER INFORMATION, PLEASE CONTACT OUR TEAM

Filippos Papanastasiou • fp@forumsa.gr Irene Kouriantaki • ek@forumsa.gr Marilena Galani • gm@forumsa.gr Ioanna Lalia • il@forumsa.gr Dimitrios Polyzois • dpo@forumsa.gr

B2B MEETINGS BETWEEN EXHIBITORS & INT’L VISITORS

54%

OF INT’L VISITORS ATTENDED FOOD EXPO FOR THE 1ST TIMΕ

16 - 18

MARCH

2019 ATHENS • GREECE

The leading Food & Beverages Trade Show in S.E. Europe!

1.350

ΕXHIBITORS •

50.000 m • 70.000 VISITORS • 900 HOSTED BUYERS 2

EDITORIAL

www.proto.gr

YOUR FRESH, BRANDED CHOICE

15.000 TONS annual worldwide sales

5.000 TONS harvested in 2018

10 PATENTED red, black & green varieties available

The fresh Greek brand. PROTOFANOUSI FRUITS S.A.

SINCE 1928

Headquarters, Sorting, Packing: Ionia, 57008 Thessaloniki Central Vegetable Market of Thessaloniki: A3/A4/A8, 54628 Thessaloniki Refrigerators & Kiwi Warehouse: Nea Ephesos, 60100 Katerini Refrigerators & Cherry Warehouse: Kerasia, 58200 Edessa T +30 2310 755 227 F +30 2310 754 211 E info@proto.gr

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