Ambrosia #8 - part 1

Îœagazine

#8

March 2 0 1 9

Fi ne food and drinks of Greece

greek food

Panorama of flavors

ambrosiamagazine.com

2

EDITORIAL

6

EDITORIAL

Editor’s

id

NOTE I

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

n 2009, Greece experienced an economic collapse that lasted longer than the Great Depression in America. Adding to the economic problem was the exodus of thousands of people from the country, searching for better living conditions abroad and resulting to an inevitable brain drain that will resonate for decades to come. Another one of its dire consequences was the downward spiral of the local marketplace that had a negative impact on the majority of businesses, from large companies to small-scale ventures.

Indeed, the Greek debt crisis has changed normal behavior and expectations, yet opportunities arose even among the ones affected the most. For one, the Greek F&B sector managed to weather the storm and, what is more, not only created reaction strategies against the crisis and its economic consequences, but, also, reexamined its own role by seeking to gain more international recognition.

The application of innovative practices and the creation of original products (hydroponics in tomatoes, ready-made gyros, etc.), the adoption of more dyThe Greek F&B sector namic and cost-effective manreacted against the crisis agement methods, the development of specialized and orby seeking to gain more ganic crops (i.e. escargots, alint’l recognition gae) have helped the primary, secondary and tertiary sectors survive and expand, and thus build awareness for the Greek brand all across the world.

This against-all-odds success of the Greek F&B industry has triggered the birth of new ventures; trade shows that can highlight and further promote Greece as a product. To wit, apart from FOOD EXPO Greece, two brand new fairs, organized by FORUM SA and promising to build new momentum for local produce and businesses, are emerging: Bio Festival on 11-13 May 2019 and FoodTech, a trade show targeted at the production, packaging and handling technologies of Food & Drinks, on 12-14 October 2019. How about joining us on this new and exciting adventure?

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, Eva Touna Art Director Evgenios Kalofolias Graphic Designers Lenia Chalkea, Nikos Kartalias 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

Nikos Choudalakis

Publisher

Printed by Baxas SA Published by

ambrosiamagazine.com

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

FORUM SA

ISSN

2623-4858

THE FIN E S T S E LE C T I O N O F M EDITER R AN EA N B R E A D P R O DUC TS FOR H O R ECA A N D R E T A I L _ Privately owned facilities (Thessaloniki and Athens) 25.000 m² _ 10 Automatic production lines _ Capacity of logistic center 6.500 frozen pallet places _ 550 References of bread products

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EDITORIAL TABLE OLIVES

ANATOMY of a Greek

olive Table olives are one of the most delicious and healthy snacks around –especially when hailing from Greece. We have “dissected” the famous Greek olives to find what the fuss is all about.

2

NATURALLY SAFE Before reaching the consumer, Greek table olives are subjected to continuous quality checks, starting at the olive orchard, as well as during processing and packaging to ensure high quality and safety standards that guarantee the absence of undesirable microorganisms while, at the same time, maintain all the valuable nutrients.

1

NATURALLY TREE RIPENED Greek olives are made in the most natural way, rippening naturally on the tree. After harvest, they are placed in brine to lose their bitterness where they mature. Once they are ready, olive oil or vinegar may be added to the brine depending on the type of product.

3

NATURAL SNACK Olives can be a healthy snack at all times and on every occasion. Combined with bread, in a healthy salad, at breakfast or in sandwiches, at home, at school, at the office or during leisure time, they can provide the body with the necessary energy to cope with everyday activities.

4

NATURALLY FAMOUS VARIETIES - KONSERVOLIA OLIVES. The olive with the highest nutritional value and the richest flavor, as it is left to ripen naturally on the tree.

5 NATURALLY FAMOUS VARIETIES - KALAMATA OLIVES. The most famous Greek olive brand name and highly appreciated by consumers worldwide. Purple-black, almond shaped and shiny, it is just the right olive when it comes to a healthy Mediterranean diet.

6 NATURALLY MEDITERRANEAN Olives are a key component of the famous Mediterranean diet that UNESCO has officially declared as an Intangible Cultural Heritage of Humanity. The consumption of table olives is not just about taste and nutrition, it is also linked to the authentic lifestyle of each and every olive producing region.

7

NATURALLY FAMOUS VARIETIES - CHALKIDIKI OLIVES. A greenish olive harvested when not fully ripe, slit lengthwise or cracked to remove bitterness. They are kept in brine and are ready for consumption in 2-3 days.

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EDITORIAL TABLE OLIVES

8

NATURALLY HEALTHY Apart from their nutritional value, olives are considered an important functional food carrying beneficial microorganisms (probiotic bacteria) to the human body. These microorganisms can offer many diverse benefits, such as improved digestion, antimicrobial activity, anti-oxidant activity, regulation of intestinal microflora, release of inorganic compounds.

9 NATURALLY GOURMET Olives are constantly inspiring the world of high gastronomy and are a key component in the preparation of the most gourmet dishes, especially now that the Mediterranean cuisine has become a chef favorite. Not to mention that the variety of olives and the enormous range of flavors offer countless possibilities.

10 NATURALLY DIVERSE PRODUCTS A great range of table olive products is available to the consumer, such as stuffed, pitted, sliced, cut in halves or quarters, flavored with fennel, tarragon, lemon zest, vinegar, marinated, as olive spread, etc. They are also available in a variety of packages including jars, bags, cans, snack packs, pouches or small plastic kegs.

11 SUPERIOR TASTE Olive flavor and quality is assessed by a well-trained panel supported by the Panhellenic Association of Table Olive Processors, Packers and Exporters (PEMETE), based on the official method for the organoleptic analysis of table olives developed by the International Olive Council in Madrid. The organoleptic analysis method is an asset for the table olive sector and can help establish, in the long run, the high organoleptic quality criteria of the Greek table olive varieties.

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 promo-tional 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 percent of Greece's table olive exports to more than 100 countries around the world.

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GOOD FOR EXPORTS Greek table olive processing companies do business with more than 64,000 Greek farmers and export approximately 450,000,000 of euros in table olives each year. In fact, around 85 percent of production, which translates into around 215,000 tons, is exported to more than 100 countries.

12 HEALTHY AS EVIDENCED. According to a recent study, the way table olives are processed affects their levels of antioxidants.

Greek-style olives retain a higher level of antioxidants compared to the other two styles researched (Spanish and Californian). Specifically, Greek-style olives had the highest concentration of all compounds measured.

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AN ECONOMIC POWERHOUSE The table olive sector is one of the most dynamic and extrovert of the Greek economy: in the last ten years, table olive exports have doubled. They now represent 9.2 percent of total Greek agri-food exports. n

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EDITORIAL GREEK GYROS

GYROS IN A PACK Amongst the many Greek contributions to the world –democracy, philosophy, tragedies, etc.– gyros has to be the best. And now that anyone can enjoy it fresh, at the convenience of their home, its world domination will be complete.

T

he mass, industrial production of Greek gyros got to a brisk start around the year 2000. It was then, for the first time, that companies, dedicated to the specific production of gyros and souvlaki in order to supply the foodservice sector, began to appear. Slowly, consumption turned from casual to an almost everyday routine, and people started treating gyros as a basic dietary habit. Nowadays, the production of gyros is a standardized process that ensures consistently

Greek know how guarantees that pre-grilled gyros is simply the best it can be top tier quality, food safety and a succulent, flavorsome end product. As with the actual gyros production process, the meat used for pre-grilled gyros is first filleted by special devices with knives placed at a fixed distance, then marinated with fresh spices and natural flavorings to preserve their freshness (this procedure is automated and ensures that the meat will remain in the marinade for an ideal period of time), stacked in a spit in a conical shape, and grilled. Finally, it is cut again in extra thin slices and frozen. All production stages use robotic technology to ensure the best and safest results. No thawing is needed to enjoy pre-grilled gyros –only to warm it in the oven or the grill. “Extensive research and sensory

tests have been conducted in order to maintain the high quality standards of pre-grilled gyros and offer a freshly cut, juicy and ready to eat product within just a few minutes,” clarifies Ms Moumtzidou, QA Director at Megas Yeeros, one of the leading Greek gyros production companies. “In order to achieve that, gyros is cut in extra thin pieces to preserve the right humidity as well as authentic flavor. The thickness of each piece is of particular importance and industry players use robotic technology to minimize all kinds of risks.”

A matter of quality Ms Loukia Sofianou, Marketing Manager at Belle Meat, a brand specializing in the processing of meat products, concurs that maintaining strict standards in the production of gyros is key to ensure a consistent product.

Those standards include “top tier ingredients, as well as the right cut and packaging, not to mention the right freezing process.”

Continuous technological developments – in automated production lines, in particular, as well as in laboratory analyses, in the use of environmentally friendly materials, and in traceability and distribution production software applications– have enhanced the safety of meat products, and especially pre-grilled gyros. In addition, Greek know how guarantees that the pre-grilled gyros in a store, a restaurant or a plate retains the authentic gyros flavor and is simply the best is can be.

THE GREEK MEAT INDUSTRY IN NUMBERS*

1,200

40

80%

15,000

57%

MEAT PROCESSING BUSINESSES IN GREECE

COMPANIES PRODUCING GYROS IN GREECE

OF GRILLED MEAT PRODUCTS TURNOVER IS GYROS

EMPLOYEES IN THE MEAT PROCESSING INDUSTRY

OF ANNUAL TURNOVER REFERS TO PORK GYROS

* Source: Association of Greek Meat Processing Industries

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GREEK GYROS

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GYROS, A GLOBAL TREND The international appeal of gyros has Greek companies looking to expand in new markets.

M

ost Greek gyros and pre-grilled exports are headed towards countries where the significant Greek community has already established a growing market for the product. As a result, there has been a huge surge in international sales, with numbers increasing constantly over the last years. “Global interest is totally justified if we take into account the superiority of gyros, in terms of both quality and flavor compared to the doner kebab, not to mention the convenience offered to the catering professional as well as the home consumer by the ready made, pre-grilled gyros,” suggests Mr Papageorgiou, owner of PFS, another major Greek gyros brand. Except Europe, emerging markets are also showing great enthusiasm towards the Greek delicacy, whereas “interest in the US for gyros in a pack has peaked in the 12 months or so,” discloses Ms Sofianou. “There is a significant export interest, especially in Europe; consumers want to enjoy the same product they have tasted sometime during their holidays in Greece and pre-grilled gyros fits exactly that profile,” she explains.

As for the flavor that reigns supreme, although classic pork gyros is a favorite, chicken gyros is also extremely popular, especially in countries where religious restrictions apply.

2

A new age for gyros Gyros is on its way to become a Traditional Speciality Guaranteed (TSG) product, indicating that the product must be of “specific character” and either its raw materials, production method or processing must be “traditional”. Accordingly, the registered name can be used by only those producers conforming to the registered production method and product specifications. The Association of Greek Meat Processing Industries (SEVEK) points out the need to certify gyros as a TSG product in order to create added value at national, European as well as international level as a traditional product of Greece. According to Mr George Economou, Chief Executive at SEVEK, in recent years, very large quantities of gyros produced in other countries have sprang up, with the use of forbidden additives and with surprisingly low sale prices. “We hope that the registration of Greek gyros as a TSG product, with the distinct ingredients and the limited fat content prescribed by strict Greek legislation, will help us create a protection shield from unfair international competition, while at the same time will strengthen Greek export growth.” n

1 There is a significant export interest for gyros in a pack.

2 Soon, gyros is expected to acquire TSG denomination.

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EDITORIAL GREEK PEACH

Commercial peach production in Greece has expanded rapidly since the 1960s, when the fruit was first cultivated. Nowadays, the country is the No1 one exporter of canned peach in the world and ranks in fifth place regarding fresh peach production.

Peach please

PHOTO: VEROIA TOURISM CLUB

1

2

I

n Greece, a total of 150,000-165,000 decares of peaches are grown, with production levels reaching approximately 220,000 to 240,000 tons. About 185,000-195,000 decares are reserved for clingstone peaches (canned peaches) producing 300,000-350,000 tons. Specifically, Greece is the 3rd largest European and the world’s fifth largest producer of peaches after Italy, China, Spain and the United States.

The peach tree was first cultivated in the plain of Naoussa, northern Greece, in 1960. About 100,000 families in the country are engaged in peach production. Peaches are one of the most cultivated fruits in Greece. In fact, Greek peaches are exported to different markets –especially the Balkans and central Europe– with different peculiarities. On the international scene, Spain is the main competitor for Greek producers and marketers, as the Spanish production volume is considerable, making it easier for them to reach more markets. This year,

GREEK PEACH IN NUMBERS

3

however, mild temperatures, abundant rains and hail storms have caused significant delays and there have been production shortages in Spain, which has resulted in considerably higher prices compared to the previous year, making it more difficult to compete in Eastern European markets, where Greece is becoming an increasingly strong competitor.

Naoussa, the PDO peach Rodakina Naoussas PDO is a peach obtained from the cultivation of the varieties May Crest, Spring Crest, June Gold, Dixired, Red Haven, Maria Bianca, Sun Cloud, Flavor Crest, Sun Crest, J.H. Hale, Honey Dew Hale, Tardiva di Naoussa, and Loring. Production takes place in northern Greece, where the climate along with the soil lend the Rodakina Naoussas PDO their particular qualities: the fruits are of a medium to large size and have a red color with a juicy, tasty, scented and fine pulp.

1 Blooming peach trees in Veroia, Northern Greece.

2 Greek fresh peaches are considered among the best.

3 Processed peach exports were 213,000 tons in 2017.

key figures (2017)

781,652 tons 115,951 tons 291,000 tons 42,000 tons OF FRESH PEACH PRODUCED

OF FRESH PEACH EXPORTED

OF PEACHES PROCESSED FOR CANNING

OF PEACHES PROCESSED FOR OTHER PURPOSES

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GREEK PEACH

From fresh to canned Tens of thousands of people in Greece are working in the fruit canning industry, a behemoth of 300m euros in exports a year, and second to none in the global canned peach trade. Greek peach is so popular because a) of the high quality of fruit used; b) the high production standards that are in force since 2002 and according to European regulations they include rules on variety, size, shape, color, sanitation, packaging, etc. resulting to consumer confidence; and c) state-of-the-art production units using high-tech systems, and less invasive processing procedures thus helping canned products retain more nutrients, especially when compared to the processes used in other countries. In Greece, total peach canning production amounted to 13,600,00 cartons (24 cans x A2½) for the period 2017-2018, while aseptic production was 27,000 tons for the same extend of time. As per DELCOF S.A. the Hellenic Canned Fruit Industry Network, processed peach exports amounted to 213,000 tons for 2017-2018 and 119,000 tons for the first trimester of the 2018-2019 period with net price established at 0.192 euro per tin. n

MAJOR GREEK CANNED PEACH EXPORTERS AC PELLA

www.acpella.gr

CHB – VITOM

www.chb.gr

CONEX

https://conexfruit.com

DANAIS

www.danais-sa.com

ELBAK

www.elvak-finance.gr

INTERCOMM

www.intercomm.gr

KRONOS

www.kronos.com.gr

KYKNOS SA

http://kyknoscanning.com

PAN. P. KRISTALLIDIS SA - SKO

www.skosa.gr

P. PAVLIDES SA

www.pavlides-group.gr

VENUS GROWERS

www.venusgrowers.gr

GREEK canned peach exports (2017)* Rest of Europe

4,512,469 TONS

USA/Canada

13,889,550 TONS

EU

Asia

130,558,294

31,492,845

TONS

TONS

Africa

Latin America

26,575,720 TONS

5,176,568 TONS

Australia

614,673 TONS

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EDITORIAL GRAVIERA CHEESE

Almost every region in Greece takes great pride in the fact that it produces its very own, local Graviera cheese, while three of them are registered as products of protected designation of origin. But what exactly do we know about Greek Graviera?

Graviera PDO

Cheese

heaven

from

GRAVIERA IN NUMBERS

100

30 tons

57%

WHEELS OF GRAVIERA AGRAFON ARE EXPORTED EACH YEAR

OF GRAVIERA NAXOU ARE EXPORTED EACH YEAR

OF TOTAL GREEK MILK PRODUCTION COMES FROM SHEEP & GOATS

G

raviera is Greece’s second most popular cheese after Feta. The very first Graviera was produced in the country in 1914 by a cheesemaker in the Peloponnese and was based on the recipe of the Swiss Gruyère cheese (even the name itself, Graviera, is somewhat derived from Gruyère), but with one significant difference: cow milk was replaced by sheep and goat milk. Since then, the recipe has evolved and was amended, while cow milk was also used for certain types of the cheese, so that nowadays Greek Gravieras have no connection whatsoever with the original Swiss version.

There are three Gravieras registered as PDO in Greece: Graviera Agrafon (produced in Western Thessaly and Evritania), Graviera Kritis (produced in Crete) and Graviera Naxou (from the island of Naxos in the Cyclades). Production of exceptional Graviera cheese –although not registered as PDO– also takes place in the islands of Tinos (from cow milk), Lesvos, as well as in the region of Epirus and the municipality of Amfilochia.

In conclusion, Graviera is a cheese with a big “personality” and a great variety –from sweet to very spicy– to fit every taste. And no wonder it is a favorite among both Greeks and an international clientele.

What’s in a Graviera Regardless of flavor, there are certain characteristics that make a good Graviera stand out: its hard natural rind, its compact mass with small holes, and its light to dark –depending on the milk used for its production– yellow color. Graviera cheese is molded into wheels of varying weight (5, 10 and up to 25 kilos) and shape, while each type has its own particular flavor determined by the fauna of the region it is produced.

Spiciness depends on how long the cheese was left to mature; sweeter Gravieras have usually matured only for a short period of time, whereas extra mature cheeses are always spicier. Namely, sweet Graviera has been left to mature for at least 3 months, mature Graviera at least 5-7 months (spicier than the previous offering), while extra mature Graviera has been left to ripen for approximately 12 months (with an even spicier and full-rounded flavor).

Graviera is one of the richest cheeses in calcium, while it is also an excellent source of protein, phosphorous and magnesium. It is worth noting that 100g of Graviera cheese contain approximately 370 calories, 30g of fat, 28g of protein and 100mg of calcium.

In recent years, light Gravieras with less fat have also hit the market in an effort to appeal to an even larger consumer market.

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GRAVIERA CHEESE

THE PDO FACTOR 1

GRAVIERA KRITIS Graviera Kritis PDO is produced from sheep milk in the island of Crete. In certain cases, when goat milk is added, its percentage cannot exceed 20% of total weight. Its maturation time is at least three months. The milk used for the production of this cheese comes from animals that graze freely in mountainous regions in Crete. Manufacturing units are spread throughout the island, and the herds are moved during

the winter to the milder seaside regions. As reported by Mr Marinos Kalogerakis, President of Bros Kalogeraki SA, one of the major Graviera producers in Crete, what makes Graviera Kritis different from all others, is the high quality of the milk used, which comes from local sheep races, that produce limited quantities of milk, that is however rich in nutritional ingredients, especially fat and proteins.

2

GRAVIERA AGRAFON Graviera Agrafon PDO is produced in the mountainous regions of Agrafa (Western Thessaly / Evritania) from sheep milk or in combination with goat milk. The percentage of goat milk must not exceed 30% of the total weight. The addition of goat’s milk makes Graviera Agrafon harder and spicier than other similar cheeses.

The total time of maturation is 3-6 months and after the cheese is covered in natural beeswax.

It is worth noting that Graviera Agrafon PDO is currently produced by only one dairy, Kissas Dairy, in the area and the entire yearly production, all 100 wheels of cheese, are exported mainly to France, Switzerland and Germany.

According to Mr Dimitris Kissas, owner of said dairy, in the near future production is expected to reach 4,000 wheels of cheese a year, most of which will likely be exported as this particular cheese is of high value abroad. “In these countries, customers prefer quality cheeses. They are not daunted by our cheese’s rather strong flavor nor by its high price,” he explains.

3

GRAVIERA NAXOU Graviera Naxou (of Naxos) cheese is produced in the island of Naxos, in the Cyclades. It is produced in round wheels from pasteurized cow milk and a mixture of sheep and goat milk, the total percentage of which does not exceed 20%.

According to Mr Valeris, VP of the Union of Agricultural Cooperatives of Naxos, Graviera Naxou PDO acquires even better organoleptic characteristics the more mature it gets, so the cheese is left to ripen for 5 months. The Union, which is the major Graviera producer on the island, has been experimenting with an extra mature Graviera Naxou PDO. Graviera Naxou PDO is the richest in calcium Greek cheese and is export-

ed to Central and Western Europe, to the US and the UAE. Production amounts to 1,100 tons a year, while 30 tons are exported. “Graviera Naxou PDO is an expensive cheese. Its costs are high: it is produced on an island, far from the mainland, while 11kg of milk only make 1kg of Graviera,” discloses Mr Valeris. n

Special thanks to the Hellenic Agricultural Organization ElgoDimitra, the Union of Agricultural Cooperatives of Naxos, Kissas Dairy, & Bros Kalogeraki SA Dairy Industry

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SPECIAL FEATURE

Focus on quality & extraversion

Mr George Vanidis, Exports Director at MEVGAL, one of the largest dairy players in Greece, describes the company’s success story.

H

ow is your company positioned?

MEVGAL is one of the oldest dairy companies in Greece.

Founded in 1950 in Koufalia, Thessaloniki, it has vast knowledge in producing both cheese and yogurt.

The company is located in the center of Northern Greece, the region where 67% of Greece’s milk comes from. This gives a significant advantage to MEVGAL since it is located next to its approximately 700 dairy farms, collecting every day fresh milk.

What are the main challenges for the company’s development?

The Greek market remains the majority of MEVGAL’s turnover (around 2/3). With a population of around 11 million and the discount war which is expected to continue in the coming years, MEVGAL is focusing on exports.

The company is already exporting to more than 30 countries in the world. The majority of its turnover, though, comes from Europe.

MEVGAL has a long cooperation with countries like Italy, Germany and Austria. Thus, the

main challenge is to increase its share in Europe not neglecting countries in the Middle or the Far East.

What is the company's export strategy?

At the moment, exports are one of our top priorities. In this regard, a new exports director and marketing director have joined MEVGAL’s family, bringing experience and fresh ideas. The competition is intense. Thus, the renewed exports team will be more sensitive to the clients’ and the market’s requirements.

Which consumer trends do you react to?

The basic demand of today’s consumer is “clean label” products. No preservatives, no artificial colorings, no artificial flavorings no or reduced sugar. We are proud to say that MEVGAL’s Authentic Greek Yogurt as well as MEVGAL’s Feta are 100% clean label!

MEVGAL is located in the heart of Greece’s fresh milk-producing area & has invested more than €6 million in the past year in new equipment PUBLI

700 DAIRY FARMS IN NORTHERN GREECE

170 PRODUCTS EXPORTED TO OVER 35 COUNTRIES

70 YEARS OF EXPERTISE IN THE DAIRY SECTOR

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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 Food & Beverage stage, as well as all the latest trends and innovations. And as always, the trade show will be the central platform for the international food industry interested in Mediterranean products.

THE FASTEST GROWING FOOD & BEVERAGE EXHIBITION IN THE WORLD!

F

Mediterranean food at its best

OOD EXPO EXPO has been constantly growing, in both size and reputation, thus giving tangible shape to the aspirations of the Greek as well as the international food industry. Approximately 1,300 companies will be presenting the broad spectrum of products, fields of application and services on an exhibition space of 50,000 m2, for buyers from the entirety of the F&B sector.

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.

The wealth of Greek Food & Beverages will be presented in a unique way through the Mediterranean Gastronomy Forum, an innovative event that will last all three days of the trade show. The Forum will feature the participation of critically acclaimed Greek and international chefs, with an aim to consolidate the role of Greek gastronomy as an important vehicle for the promotion of exports.

High commercial effectiveness According to a survey conducted on behalf of the trade show organizing company, 98% of the int’l visitors of FOOD EXPO 2018 expressed their satisfaction with the fair. Also, 25% confirmed they closed deals during the the exhibition, and 80% expect to finalize deals within the next 6 months, while 97% stated their intention to visit the next edition.

900 INTERNATIONAL HOSTED BUYERS

Are expected to attend FOOD EXPO 2019

17,500 B2B meetings will take place between int’l food traders and exhibitors € 700,000 in promotional actions are invested in order to attract more than 5,000 trade visitors from around the world

FOOD EXPO 2019 KEY FIGURES FORECAST

1,300

ΕXHIBITORS

250

INT'L EXHIBITORS

70,000 VISITORS

5,000

INT'L VISITORS

22

INT'L PAVILLION

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EDITORIAL GREEK MARKET

news + MORE Palirria-VNK Capital Strategic partnership for the kings of “dolma” With the acquisition of 36% of the shares of Palirria-Souliotis SA (producers of Greek ready-made food), VNK Capital will be the latter’s new strategic partner. With this new “alliance”, Palirria seeks further development of its already strong export activity, while VNK Capital will help create added value using innovative strategies and funding schemes. www.palirria.com

pindos Investing €20 million within the next 5 years to boost its productive capacity The Ioannina Agricultural Poultry Cooperative – Pindos, one of the largest poultry producers in Greece, is currently undertaking a 5-year investment plan, which will run from 2018 up to 2022 and totaling approx. 20 million euros in order to increase the company’s productive capacity. The construction of a new plant for pre-grilled products is already underway, while the modernization of the company facilities and distribution fleet as well as a new logistics program are also laid out in the plan. www.pindos-apsi.gr

76.8%

of total greek cheese exports for the year 2017 accounts for Feta cheese. Τhe number represents the highest export level recorded in a decade

Mevgal A workshop that puts Emphasis in exports to the U.S. Recently, Megval, the largest dairy producer in Northern Greece, hosted at its premises a workshop aimed at export opportunities in the US, organized by Endeavor Greece and the US Consulate General in Thessaloniki. During the event, Mevgal executives presented the company’s export strategy in the American continent, while experts analyzed the US market and highlighted opportunities for Greek companies manufacturing Mediterranean products. www.mevgal.gr

30

GREEK MARKET

news + MORE Feta cheese Scientists decode the dna of the famous greek cheese Scientists at the Biomedical Research Foundation of the Academy of Athens have recently decoded the DNA of the authentic Feta cheese produced in Greece. Dr George Tsangaris and Dr Athanasios Anagnostopoulos analyzed several varieties of PDO Feta cheese from all over Greece, identifying their nutritional properties and value. As a result, the original Greek Feta emerges as one of the most proteinrich cheeses in the world!

MEGAS YEEROS investing €10 million in the next 5 years, while focusing in the american market Megas Yeeros, one of the leading Greek brands in the production of souvlaki, gyros and other meat products, has announced a 10 million euros investment within the next 5 years, that will include a second production unit in North America, either in the US or in Canada, as Mr Nikos Loustas, CEO of the company, is currently exploring all possible expansion options. It is worth mentioning that Megas Yeeros already owns a 5,000 m2 factory in New Jersey, which started operating in 2014. www.megasyeeros.com

12.4

million euros was the total value of Greek wine exports in the US for the year 2017 –a 49% increase over the last five years.

FEDON Rising sales and growing interest to Expand in Australia Fedon, among the top bakery and confectionery businesses in Greece, has set its sights on the Australian market. The company is entering the retail sector of Down Under with an aim to “strengthen our exports, especially after having infiltrated the markets of Israel and the Middle East in 2018,” according to Mr Stathis Giahanatzis, Managing Director at Fedon. At the same time, sales for the previous year have risen, amounting to over €8.5 million. www.fedon.gr

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Market News

EDITORIAL GREEK MARKET

news + MORE VIOLANTA New expansion investments in the works Violanta, producer of quality cookies and biscuits, has pledged a 2.5 million euros investment in order to expand its unit in Trikala, Greece, a project which is expected to be completed within the next June. It is worth noting that the brand is currently exporting its delicious offerings to 30 countries worldwide –in fact, the “Full 45” cookies are spearheading the effort. www.violanta.gr

ALEXANDROS CHOCOLATES Taking asia by storm and targeting the demanding Japanese market The Japanese market lies at the very center of an expansion strategy devised by Alexandros Handmade Chocolates. Fresh from its recent successful deal with a large health food chain supplying Mongolia and Singapore, the company is currently in advanced talks with stores and c-chains in Japan. Alexandros is already exporting chocolates in more than 30 countries worldwide, in both the retail and HoReCa sectors. To wit, a luxury hotel chain in Hong Kong is a private label customer of the Greek brand. www.alexandroschocolates.gr

18%

is Italy’s share in total Greek exports for the year 2016, making it the number one destination for processed Food & Drinks.

CHRISANTHIDIS Greek “kourabie” takes Germany by storm With an aim to put Greek “kourabie” on the shelves of German supermarkets, Chrisanthidis is already in talks with int’al F&B retailers.

Specifically, the company has set its sights on Lidl and Kaufland, two of the largest multi stores in Germany, where Chrisanthidis is currently sending the bulk of its export activity. In addition, the Greek brand has recently started exporting in Mexico, Russia and Ukraine, markets with a big commercial potential. www.chrisanthidis.gr

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Market News

EDITORIAL GREEK MARKET

news + MORE EURIMAC Unique Greek pasta conquers the world According to latest estimates, Eurimac has emerged as the leading pasta export company in Greece with more than 50 destinations all over the world for its branded as well as private label products. Namely, Eurimac currently exports approximately 40% of its production, while its export potential is constantly growing –exports were almost 30% in 2005. www.eurimac.gr

KRITON ARTOS SwitzGroup acquires majority stakes in the cretan traditional cookies company SwitzGroup Europe recently acquired a shareholding of 60.55% in Kriton Artos, a Cretan company producing traditional pastries and rusks. SwitzGroup is a group of bakery brands owned by Indian magnate Taizoon Khorakiwala. The group has revenues of more than $250 million and employs some 4,500 staff across operations in nine countries. In Greece, the group has also invested in the form of joint venture in Olympic Foods, while it has purchased CSM Hellas Bakery Solution. www.kritonartos.gr

3.1

billion euros was the total gross value added of the Greek Food & Beverage industry for the year 2016, with an average annual growth of + 1.86%.

Greek yogurt No more “Greek yogurt” from the Czech Republic An important victory for the Greek dairy sector, as the Czech Republic has sent the EU a draft amendment to its national laws preventing Czech dairies from marketing products as “Greek yogurt”.

Greece’s Agricultural Development and Food Minister Stavros Arachovitis, announced in a statement that “Greece has made it clear to all that the names and use of symbols on products whose reputation is based on Greece will be protected.”

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EDITORIAL