Meat & Dairy Special Edition 2024

Dairy

Complete

Greece: A paradise where production and gastronomy meet

“THE MOST IMPORTANT THING IS NOT TO LIVE, BUT TO LIVE WELL”

Greece is a paradise of production, but it seems to be more appreciated by the people who are not lucky enough to live there!

Following the coronavirus pandemic, which redefined the relationship of many Europeans with food and the products of primary production, an increasing number of people both in Greece and abroad are beginning to recognize the productive wealth of this country and are keen to get a taste. More and more people recognize the value of what Plato, the Athenian philosopher, described as the essence of human life – living well (ef zin). Greece is a place where one of the factors for living well, that is healthy and highquality food, is celebrated.

Especially following the pandemic, millions of tourists from all over the world recognize that, in Greece, the food culture praised by ancient poets and tragedians such as Homer continues to be a core component of everyday life and an integral element of the visitor's experience. In recent years, inbound tourism has been breaking all previous records and culinary tourism in Greece is once again growing into a global trend.

However, behind the “storefront” of tourism, behind the delicious meals of Greek gastronomy and the loaded shelves in supermarkets and delicatessens, there is a robust production base and a processing industry that works miracles.

Some of these... miracles and the “magicians” who perform them are presented in this edition. You will also find some statistics, which we hope will help international readers to understand the potential and bright prospects of Greece in the global food scene.

The edition you have in your hands was created by OMIND CREATIVES, a Greek company active in the field of trade fairs and publications. This company is seated in Athens and it publishes professional magazines for the food industry, mass catering and the supply chain; it also organizes prestigious trade fairs for the above industries.

OMIND CREATIVES invites you to the great MEAT / DAIRY / FROZEN EXPO 2024, which will take place in Athens on November 9-11, 2024, at the state-of-the-art Metropolitan Expo venue, located near the Athens International Airport.

This is the main trade fair in Greece related to the processing and standardization of animal products, alternative proteins and the food service, a unique exhibition and communication experience, a one-of-a-kind opportunity to get to know Greece as a productive, nourishing and fascinating country...

Leading representatives of the Greek production and processing industry will be there to present to you the nutritional wealth and the business potential that this country has to offer.

We look forward to seeing you there!

* Plato (427-347 BC) - Critias

Theodoros Dimitriadis Publisher - CEO

Years of experience in ing ing design and manufactur a wide range of specialized food yrtsudni doof eht eht processing equipment, meeting needs and requirements

10INTERVIEW: DR. STELIOS SKARIMPAS, PRESIDENT, ASSOCIATION OF GREEK MEAT PROCESSING INDUSTRIES [SEVEK]

By Giorgos Kaloumenos

14

ARTICLE: THE TRADITIONAL COUNTRY (CHORIATIKO) SAUSAGES OF GREECE

By Prof. Ioannis Amvrosiadis

18

ARTICLE: THE ROAD OF THE BUFFALO- A TRIP TO THE BORDERS OF GREECE AND BUFFALO BREEDING

By

Thanasis Antoniou

34ARTICLE: ISAAKIDIS GENNADIOS (THESSALONIKI, MACEDONIA, GREECE)- 25 YEARS IN THE STAINLESS STEEL INDUSTRY THAT SUPPORTS THE FOOD INDUSTRY

By Thanasis Antoniou

38ARTICLE: INOX DESIGN KATERIS (TYRNAVOS, THESSALIA, GREECE)THE TECHNOLOGICAL "MIRACLE" OF THESSALY

By Thanasis Antoniou

40INTERVIEW | PAVLOS SATOLIAS (KALAVRITA, PELOPONNESE, GREECE)- "WE ADDED VALUE TO OUR PRODUCT"

By Thanasis Antoniou

20

REPORTAGE: METAMEAT- TASTE EXPERIMENTS IN ATHENS

By Giannis Mouratidis

22PROFILE: MEAT/DAIRY/FROZEN EXPO 2024, ATHENS. NOVEMBER 9-11, METROPOLITAN EXPO CENTER

40

24

ADVERTORIAL: SIVVAS S.AINDUSTRIAL INTEGRATOR & MARKET LEADER IN GREECE

28

ANALYSIS: FETA EXPORTS - WHAT DEVELOPMENTS AND FIGURES TELL US

By Ioannis

Kaimakamis (PhD)

30

STUDY: THE DAIRY PRODUCTS SECTOR IN GREECE

By ICAP

CRIF

32PROFILE: AS HELLAS'S TECHNOLOGICAL EDGERETHINKING DAIRY PRODUCTION

MEAT & DAIRY • Special Edition 2024

PUBLISHER - CEO:

Theodoros Dimitriadis

COMMERCIAL DIRECTOR:

Antonis Moschonidis

EDITOR-IN-CHIEF:

Thanasis Antoniou

EDITORS Giorgos Kaloumenos

Giannis Mouratidis

CONTRIBUTORS:

Prof. Ioannis Amvrosiadis

Ioannis Kaimakamis (PhD)

PHOTOGRAPHERS:

Panos Georgiadis

Kornilios Sarantioglou

PRODUCTION MANAGER:

Aggelos Anastasopoulos

SALES MANAGER:

Manos Georgoulakis

ADVERTISING:

Sofia Katsardi

George Glinos

SUBSCRIPTIONS: Eleni Vagionaki

42INTERVIEW | DIMITRIS PAPPAS (ARTA, EPIRUS, GREECE)- MILK FROM THE MOUNTAINS, CHEESE WITH A VLACH IDENTITY

By Thanasis Antoniou

44INTERVIEW | GIORGOS ROZIS (ARACHNEO, ARGOLIDA, GREECE)GRUYERE CHEESES WITH UNIQUE FLAVOURS AND A LONG HISTORY

By Thanasis Antoniou

46REPORT: DAIRY COMPANIES IN GREECE- INCREASING SALES BUT PROFITS ARE …A CONCERN

By Thanasis Antoniou

48ARTICLE: GREEK DAIRY EXPORTSINCREASE IN THE AVERAGE PRICE PER KILO

By Giannis Mouratidis

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Note: The aspects of the contributors and the interviewees, do not necessarily reflect the views of the magazine.

TR 400

4 POST GYROS TABLE WITH HYDRAULIC LIFT

KEBAB WRAPPING MACHINE

Dr. Stelios Skarimpas President, Association of Greek Meat Processing Industries [SEVEK]

Greek meat preparations & products are a "treasure"

Dr. Stelios Skarimpas is the president of the Association of Greek Meat Processing Industries (SEVEK), which is the professional organisation of the meat preparation and meat-based product industry in Greece. It was founded in 1977 and today consists of 31 members, including the leading Greek companies in the sector.

By Giorgos Kaloumenos

MEAT & DAIRY | How do international developments in the sector affect Greece and how do you "shield" the Greek meat processing industry?

Stelios Skarimpas | International developments and the corresponding fluctuations in supply and prices in the international market obviously have a decisive impact on the domestic meat market, given that our country depends, to a very large extent, on imports in most categories of meat.

From the point of view of the Greek processing industry, it would be desirable if domestic livestock production could satisfy a larger part of the current demand and, at the same time, create conditions for PDO certified animal products.

It is, however, a process that requires a great deal of effort in terms of vertical integration and conditions that are not easy, given the terrain of Greece’s countryside. In any case, through the collective coexistence of all stakeholders (production, processing, marketing and distribution to the consumer), within the framework of the National Interprofessional Meat & Livestock

Organisation (EDOTOKK), we hope that the conditions that will eventually change the current landscape are likely to emerge.

What actions are necessary to further upgrade the extroversion of the Greek market?

It is a constant pursuit and goal of every industry in our sector to continuously upgrade its technological, organisational, business and commercial performance, by producing and launching new categories of innovative products.

In 2018, SEVEK founded the Institute of Meat Products as an independent entity that aims to continuously research and inform the state and all stakeholders and consumers about the issues that concern meat processing and meat products on a daily basis.

Extroversion, however, requires even greater efforts, given that competition is very strong and fierce and the battle is unequal, due to the difference in the cost of supplying raw materials that Greek companies are facing, compared to those of other producing countries.

The wider challenge and continuous effort our industries are facing is to change their design, from the strictly productive and commercial design of the past to a design aiming for the production

TEXNIKA-INOX CONSTANT DEVELOPMENT…

TEXNIKA-INOX CONSTANT DEVELOPMENT…

is a family business founded by D. Vasivaglis back in 1981. Today we are one of the leading companies in Greece, in the field of advanced technology equipment for the processing of meat and its products. Our clientele includes both top food industries as well as smaller enterprises which opt for the wide range of equipment we manufacture and import. These cater for their needs in their production areas and the processing of foodstuff.

TEXNIKA-INOX is a family business founded by D. Vasivaglis back in 1981. Today we are one of the leading companies in Greece, in the field of advanced technology equipment for the processing of meat and its products. Our clientele includes both top food industries as well as smaller enterprises which opt for the wide range of equipment we manufacture and import. These cater for their needs in their production areas and the processing of foodstuff.

TEXNIKA-INOX is a family business founded by D. Vasivaglis back in 1981. Today we are one of the leading companies in Greece, in the field of advanced technology equipment for the processing of meat and its products. Our clientele includes both top food industries as well as smaller enterprises which opt for the wide range of equipment we manufacture and import. These cater for their needs in their production areas and the processing of foodstuff.

Due to our long experience, accurate research and incessant effort we deliver products which are particularly functional, durable, aesthetically pleasing as well as ergonomically designed. This has led to our being very competitive in both quality and price.

Due to our long experience, accurate research and incessant effort we deliver products which are particularly functional, durable, aesthetically pleasing as well as ergonomically designed. This has led to our being very competitive in both quality and price.

Due to our long experience, accurate research and incessant effort we deliver products which are particularly functional, durable, aesthetically pleasing as well as ergonomically designed. This has led to our being very competitive in both quality and price.

The trust our clients have placed in TEXNIKA-INOX has set the basis for our continuous development. Our well-trained staff in the sectors of administration, construction and R&D combined with our know-how and experience in construction, leads in the production of distinctive products which satisfy all requirements and meet the needs of the continuously developing food industry.

The trust our clients have placed in TEXNIKA-INOX has set the basis for our continuous development. Our well-trained staff in the sectors of administration, construction and R&D combined with our know-how and experience in construction, leads in the production of distinctive products which satisfy all requirements and meet the needs of the continuously developing food industry.

The trust our clients have placed in TEXNIKA-INOX has set the basis for our continuous development. Our well-trained staff in the sectors of administration, construction and R&D combined with our know-how and experience in construction, leads in the production of distinctive products which satisfy all requirements and meet the needs of the continuously developing food industry.

Our company guarantees the proper installation and trouble-free function of the equipment we either construct or import. We are very well aware that reliability is one of the most important factors in the everyday operation of a production plant so we always strive to support our clients the best way we know how.

Our company guarantees the proper installation and trouble-free function of the equipment we either construct or import. We are very well aware that reliability is one of the most important factors in the everyday operation of a production plant so we always strive to support our clients the best way we know how.

Our company guarantees the proper installation and trouble-free function of the equipment we either construct or import. We are very well aware that reliability is one of the most important factors in the everyday operation of a production plant so we always strive to support our clients the best way we know how.

To meet this ever increasing need of our clientele, TEXNIKA-INOX represents top construction firms, such as REX TECHNOLOGIE-NOCK-MADO-METALBUD NOWICKI-NADRATOWSKI-FOODLOGISTIC-DETECTRONIC-DJM-INTERNATIONAL CLIP-VERIPACK-TECNOVAC. Importing equipment from technologically advanced countries, means that we can provide comprehensive and reliable solutions in the meat processing area and the food industry in general.

To meet this ever increasing need of our clientele, TEXNIKA-INOX represents top construction firms, such as REX TECHNOLOGIE-NOCK-MADO-METALBUD NOWICKI-NADRATOWSKI-FOODLOGISTIC-DETECTRONIC-DJM-INTERNATIONAL CLIP-VERIPACK-TECNOVAC. Importing equipment from technologically advanced countries, means that we can provide comprehensive and reliable solutions in the meat processing area and the food industry in general.

To meet this ever increasing need of our clientele, TEXNIKA-INOX represents top construction firms, such as REX TECHNOLOGIE-NOCK-MADO-METALBUD NOWICKI-NADRATOWSKI-FOODLOGISTIC-DETECTRONIC-DJM-INTERNATIONAL CLIP-VERIPACK-TECNOVAC. Importing equipment from technologically advanced countries, means that we can provide comprehensive and reliable solutions in the meat processing area and the food industry in general.

of innovative products, while ensuring the necessary measures for consumer health and environmental protection.

As far as extroversion is concerned, our effort to nationally register gyros, souvlaki, and later on other traditional products as Traditional Speciality Guaranteed Products at the level of the European Union will give a new push to the meat sector.

What do you think are the advantages of Greek meat products, comparatively?

Greek meat, as a product of primarily small production units, has unique characteristics in terms of its organoleptic and nutritional content. These units cannot, of course, cover a significant part of the demand, but they are able to showcase the specific characteristics of both the local breeds and the particular taste characteristics.

In the field of meat-based preparations and products, there are dozens, perhaps even hundreds of products of a very local nature which, in combination with their other ingredients (herbs, aromatic ingredients, etc.), constitute a potential product treasure.

These products do not exist in a standardised form neither in the domestic retail market nor in foreign markets. But they are products that are in demand in the market. They will perhaps never be a mass-produced commodity, but they are a serious recommendation of the local traditional cuisine, with a unique identity and character.

Where does the Greek meat processing industry need to invest to face the challenges of the future and what is the role of SEVEK?

The challenges differ from business to business, but overall we must highlight as a sector the special heritage of traditional meat preparations and meat products and their contribution to gastronomy, cooking, catering and tourism.

SEVEK constantly monitors changes in EU and national legislation, either regarding labelling (e.g. the Nutri – Score nutrition declaration system), or changes in qualitative indicator limits. At the same time, the frequent and significant changes in the prices of raw and auxiliary materials cause an imbalance in production costs, necessitating frequent adjustment of the final prices; these issues should be managed directly by our companies.

The global trend and the need to take measures for the protection of the environment, the circular economy,

sustainability, the reduction of the environmental impact of packaging materials, waste management, etc., are issues that require constant study, adjustments and interventions, both individually by businesses and collectively by our Association.

What is the progress of the dossier for the certification of Greek gyros as a Traditional Speciality Guaranteed Product and what is the timetable from now on?

SEVEK was and remains the only competent professional organisation representing meat-based product companies. With this authority, in 2018, it submitted an application to the competent Directorate of the Greek Ministry of Rural Development & Food, which included the relevant specifications of "Gyros" as a Traditional Speciality Guaranteed Product (TSG), to serve as a “passport” for its international esteem and recognition by foreign consumers.

The choice to apply for a TSG registration was based on the fact that it made more sense to register the authentic way of producing gyros, which we, as a country, have to defend, given that in recent years the quantities of imported "gyros" from neighbouring or non-neighbouring countries have been increasing; this imported gyros is, however, produced using other procedures and practices and, unfortunately, using prohibited additives and is sold at suspiciously low prices.

The current production process in our country, which maintains its traditional character due to the minimum ingredients required by our strict legislation and the limited fat content, we believe that it initially creates a shield that protects against unfair, imported competition (which does not produce the corresponding "gyros" under the same conditions) and, at the same time, contributes to the further development of our exports, a result that supports our struggling national economy. Our original application for "TSG Gyros" has not yet been answered by the responsible Department and it is our organisation’s deliberation and intention to reinstate it.

OFFICE

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P.C. 54627 - Thessaloniki, Greece

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Τ. / F. +30 2310799200

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P.C. 12133 - Athens, Greece

Τ. / F. +30 2105750100

THE TRADITIONAL COUNTRY SAUSAGES OF GREECE (CHORIATIKO)

In Greece there is a shift in the preference of more and more people towards traditional meat products. This trend is probably owed to the fact that these products are perceived as healthier, safer and of higher quality, because they are produced from excellent and selected raw materials, with the use of minimal additives and processing aids, using traditional methods based mainly on salting, dehydration, fermentation and smoking.

By Ioannis Amvrosiadis*

The most famous and popular traditional sausages of Greece are "country” sausages". In the past, they were the main product derived from the Christmas pork carcass. Together with kavourma (confit), it was one of the main sources of meat for the rest of the year.

Today, the best known Greek (traditional and simple) country sausages are:

Cretan Sausages with Vinegar

It is a traditional country sausage, which can be preserved even outside the refrigerator, thanks to its low pH value. It

is produced mainly with pork and lard on the island of Crete, in the Mediterranean Sea. The fat used is cut into strips and scalded with hot water until glazed. It is then mixed with lean meat and sliced in the mincing machine using a 12-14 mm hole diameter plate. The salt and spices are added to this mixture and after 24 hours in the vinegar, it is kneaded and placed in perforated buckets to remove the excess vinegar. It is inserted in a natural gut casing of a 26-28 mm diameter, cut to a length of 100-120 cm and placed on sticks forming the shape of a hairpin, with the ends of the gut remaining untied. This is followed by a mild, warm smoking and its subsequent dehydration.

Delicious meat, sausages, pastrami and traditional Greek specialities at a butcher's shop in the centre of Athens.

• Red meat slaughter lines

• Deboning - Cutting rooms

• Meat rail transport systems

EQUIPMENT FOR FOOD INDUSTRY

RED MEAT SLAUGHTER LINES

MEAT RAIL SYSTEMS

Tatoiou 91 (349Α) Athens, 13672, Greece

Τel : +30 210 2380877

Fax : +30 210 2384102

: k.manoloudis@gmail.com

Tzoumagias Sausages

It is one of the most famous types of traditional country sausages of Northern Greece and, more specifically, from Tzoumagia or Nea Irakleia in the prefecture of Serres. They are produced following an old Asia Minor recipe using pork and fat; their discerning feature is leek, which is added fresh and chopped at a percentage of up to 15%. In some variations, up to 5% fresh red onion is used. It's relatively finely cut. The plate of the mincing machine used usually has a hole diameter of 6-8 mm. Only natural seasonings are used, such as white and/or black pepper, allspice, cumin and oregano. Traditionally, they are produced without using nitrites and other additives. Tzoumagias plain country sausages belong to the category of semi-dry sausages and may contain all the permitted additives. They are 30-40 mm long and are inserted in a sheep, or sometimes pork, thin casing.

Traditional Evros Sausages

The distinctive feature of these sausages is that they are made with beef and sheep’s or goat’s meat in the prefecture of Evros, in northeastern Greece. They do not contain pork. The plate of the mincing machine used for mincing meat usually has a hole diameter of 6 mm. They have a strong and often spicy taste. In addition to pepper, nutmeg, allspice, cumin, garlic and, in some cases, sweet and hot red pepper, oregano and cinnamon are used. They are inserted in a thin pork casing and are 20-30 cm long.

The traditional sausages from the neighbouring prefectures of Komotini and Xanthi are very similar to these. Today many of these sausages, when produced as "country sausages", may also contain pork and fat. A typical representative of the latter is the sausage in the shape of a horseshoe from Xanthi.

Traditional Sausage from Pelion

They are produced in the villages of Mount Pelion, in the prefecture of Magnesia in central Greece, from pork and fat and usually contain a relatively large amount of lean beef and sheep’s meat. They are slightly coarsely minced using a plate with a hole diameter of 6-8 cm. Dry red wine is sometimes added. Pepper, allspice and nutmeg are the main seasonings.

The sausages from Trikala and Karditsa, two prefectures in Thessaly, central Greece, are similar to those of Tzoumagia, containing a relatively large amount of leek and onion and possibly orange. They are inserted in a thicker pork casing, are relatively coarsely minced (10-12 mm plate) and are about 30 cm long.

Sausages from Mani

Similar to sausages produced in other areas of the Peloponnese. They almost exclusively contain pork meat and fat and their distinctive feature is their seasoning, which,

in addition to pepper and allspice, is supplemented with orange or orange peel and savory. In various regions of Mani, in the southeastern Peloponnese, they may also contain other spices. They are relatively coarsely minced (10-12 mm plate), 30-40 cm long and have a distinctive and pleasant taste. Kalamata sausages are similar (a coastal town in the southwestern Peloponnese), but with a dry red wine content of up to 5%.

Sausages from the Cycladic islands

The most prominent representatives of this category are the sausages of Mykonos, Syros, Tinos and Andros, all islands of the Aegean Sea. They are typically seasoned with savory and fennel seeds, which gives them their signature pleasant taste and aroma. Depending on the island, various other spices and herbs are used. These are sausages with a unique character that are becoming increasingly more popular all over Greece.

Sujuk

A similar product to country sausages, but produced exclusively from beef and sheep’s and/or goat’s meat; it is also extremely spicy. It can be considered a product of fermentation-aging and its distinctive feature is its dark brown-red colour and intense nuttiness, dominated by red pepper, cumin and garlic. Depending on the region, its taste is complemented with pepper, sweet and hot red pepper, cloves, cinnamon, nutmeg, pimento and fenugreek.

*The raw materials are usually minced using a 6-8 mm plate, mixed with the salt and the other ingredients, packed into 28-32 mm diameter casings, dehydrated and cured in cool and airy places. The total production time does not exceed 14 days. It is consumed as it is or after baking or frying and cooked with other foods, such as eggs. Although it is not considered a purely Greek traditional product, it is still produced in a special, traditional way in several parts of Greece where buffalo farming is developed, such as the prefecture of Serres in central Macedonia, in the north of Greece. Ioannis Amvrosiadis is a Professor in the field of Food Hygiene and Technology at the Faculty of Veterinary Medicine of the Aristotle University of Thessaloniki

THE ROAD OF THE BUFFALO

A trip to the borders of Greece and buffalo breeding

We are greeted by the farm’s dogs and, behind them, the two brothers, who are two of the leading buffalo breeders of the region and founding members of the Greek Livestock Cooperative of Buffalo Breeders.

The two brothers, Triantafyllos and Giorgos Giantsidis with his son Trifonas, practice an ancient livestock farming activity which almost disappeared a few years ago; fortunately, with their intervention and their passion, buffalo farming has made its “comeback”. For how much longer? They are both older now and, naturally, they wonder about the future of livestock farming in their region. "I don't know what will happen after us. I don't know who will continue to breed this animal..." says Triantafyllos.

The drizzle has stopped, the morning fog is lifting but the sun cannot find a way to penetrate the large clouds that have gathered over Belles (Kerkini), the emblematic mountain range that separates Greece from Bulgaria.

Meat production in Kerkini

We follow the 73-year-old farmer to his farm in silence. We pass by the first sheds where he stores the year's feed and

November 2023, Serres Prefecture, Macedonia, Greece. We are heading towards the Greek-Bulgarian border, towards the National Park of Lake Kerkini. A light mist covers the area we are visiting because it is still early in the morning and it is drizzling. On our way north we meet the lowland village of Chrisochorafa and we continue north, crossing the bridge of the river Strimonas and arrive at the farm of the Giantsidis brothers, next to the beautiful Lake Kerkini.

By Thanasis Antoniou Photos: Τ.Α. & Panos Georgiadis

parks his machinery and vehicles. We enter the clearing again and, through the paths, we approach the animal stables. Males are separate from females, the calves are with their mothers, and the animals for slaughter are separate from the animals for fattening. "We keep the animals separately so that we can better control them", he says.

Triantafyllos Giantsidis keeps about 1,000 animals and his young nephew keeps about 200 more. Buffaloes are his world. A world with few visitors, a world of harsh living conditions, a world of isolation. But, at the same time, a world that carries within itself the tradition of a country that fought hard to get back on its feet after the Second World War, that struggled to provide the necessities for survival: grain, milk, cheese and meat. The area in which we are located, although rich in vegetation and water and highly productive over the centuries, has practically been abandoned for decades. By everyone? No, fortunately there are still a few heroes who live and work in the swamps, on the shore of the lake and the villages around it, on the banks of the river Strimonas, which flows quietly at this time of year.

Triantafyllos Giantsidis, 73 years old today, is the oldest buffalo breeder in Greece. He inherited the animals from his father, as did his father from his father before him, and has spent his whole life with the herds around Lake Kerkini, in the prefecture of Serres, in northern Greece. His love for buffaloes pushed him to travel to various countries around the world to see how buffalo farming works and how it is evolving there. The experience he gained is certainly impressive, but not decisive in changing some of his habits.

The livestock farm of the Giantsidis brothers is primarily a meat-producing unit, because as the milk, although of great value, cannot be used in the manner the producers would prefer. As we can see for ourselves, the farm does not have the necessary infrastructure for dairy production. "We milk as much milk as we need in our homes for personal use, but there are two fellow buffalo farmers in the Lake Kerkini area who can milk their animals every day. They have fewer animals than us and their milk is forwarded daily to local industries and confectioners to produce cream, sweets and ice cream”.

A few minutes later, the fire is lit in the open-air pavilion of the Giantsidis brothers' farm where the Greek-born Istanbul-based chef and writer Maria Ekmektsioglou will make cream from buffalo milk. Some of us head to the buffaloes to milk them. The rest of us gather around the fire.

A different philosophy in production

Our group moves towards the main pen, where the newborn buffaloes are running around their mothers and suckling. We are a group of visitors consisting of journalists of the specialised Press, chefs of top restaurants and hotels, and bloggers from various Balkan countries who came here after being invited by the Region of Central Macedonia. The latter, through these organised visits to livestock farms, wineries, restaurants and food processing companies, aims to turn the spotlight on Macedonian food culture and the promotion of production units that represent a different production philosophy.

During the calendar year, the Giantsidis brothers' unit takes to the slaughterhouse about 100 animals weighing 200 kg each, weighing a total of about 20 tonnes. Their meat is consumed exclusively on the domestic market as, although there is demand from abroad, the plant does not produce large enough quantities. The meat is sold to

wholesalers and to the three butchers of the prefecture of Serres, one in Kerkini, the other in Livadia and the third in Rodopoli, all small towns in the wider region.

At the moment, apart from the two brothers, the Giantsidis farm employs the nephew of Triantafyllos and one or two other workers, depending on the season and the farm’s needs. Finding workers is a huge challenge here as well, in Chrisochorafa of Serres; perhaps it is no longer possible to attract workers to this type of farm, as even immigrants are not interested. "I have been trying to keep young people in the area for years, to help them stay here and work on their property and livestock", comments Triantafyllos Giantsidis, and adds: "Unfortunately, after the pandemic we suffered a lot of damages; the situation became even harder for farmers. The average livestock farmer can no longer survive. Even we find it difficult to survive, who have inherited animals, who know everything about breeding, who are used to this region. We are collapsing... And I say that with regret, because it is very sad to see this happen to a job that you have been born and raised in and that you have loved. Without this job, I would feel like a man lost...".

The drizzle has stopped on the shores of Struma, the colours are changing in the plains around Lake Kerkini, but the sun is still hidden behind the clouds and the humidity penetrates our bones. We return to the van and make our way back, leaving behind us a piece of modern livestock history that is deeply rooted in the past. But will there be a future?

Taste experiments in Athens Metameat

Vasilis Chatzis, chemical engineer and co-owner of the Liakos brothers' company Metameat, which is now ready to sell products in the retail market, talks to us about a new effort in the production of select charcuterie products.

Interview: Giannis Mouratidis. Photography: T. A. & Metameat

Vasilis Chatzis, chemical engineer and co-owner of Metameat, takes us back in time to November 2020, when the idea of the company was born. In practice, the plant became operational sometime around the end of 2021. The original goal of the establishment of the plant was to supply meat products to the businesses of the Liakos brothers and to a few of their partners.

Twin brothers Spyros and Vangelis Liakos are the entrepreneurs responsible for some of Athens' most iconic restaurants: the Basegrill steakhouse, the Travolta seafood restaurant, the modern Hoocut grill restaurants, the American-style Gastone restaurant, the fine dining Cookoovaya restaurant and, most recently, the Ateno Cook & Deli, which combines a Greek cuisine restaurant with a delicatessen selling products from small Greek producers in the centre of Athens.

Vasilis Chatzis promised us a tour of the production facilities and he delivered during our visit to the unit in Peristeri, one of the largest western suburbs of Athens, where we saw a complex plant that even boasts a computer room. This is where all the information from the analyses carried out for the receipt of the products and their processing is collected. As Vasilis Chatzis informs, the company has the only Wi-Fi PH meter in Greece, which sends

About 20% of Metameat's production is distributed to partners in the HORECA sector.

out information about the maturation process that can even reach the mobile devices of the management.

However, research on the evolution of meat products does not stop at the implementation of existing procedures. Metameat is already collaborating with the University of West Attica and, more specifically, with the team of Professor Dimitra Houchoula of the Department of Food Science and Technology, for the analyses needed for food testing. "Our analytical costs are three times what we need to spend to cover Greek legislation standards", says Vasilis Chatzis, whose academic experience will help the company participate in research projects. For example, he has already started a collaboration with “Terra Creta”, an olive oil company from Crete, whose aim is to improve the quality of charcuterie products using olive oil.

By balancing between beef and pork, with chicken and rabbit also available, Metameat's products are aimed at shoppers who are primarily looking for quality in their diet. "We offer several products that we consider unique," Vasilis Chatzis tells us, "such as an aged salami which consists of 50% beef and 50% lamb”.

Vasilis Chatzis of Metameat

THE TRADE FAIR FOR THE PROCESSING & STANDARDIZATION OF ANIMAL PRODUCTS, ALTERNATIVE PROTEINS AND FOODSERVICE

The 3 industries, meat/dairy/frozen processing will be presented and represented by the 2024 exhibition. Food professionals and industries from the sector of production, processing and food service will meet in an exhibition event with great claims, substance, character and important visitors from Greece and abroad. These are the strong branches of the Greek economy - which O.MIND CREATIVES’ exhibition faithfully and consistently serves - of meat & its products (MEAT DAYS), dairy and cheese production (DAIRY EXPO), frozen food (FROZEN FOOD) and the cold supply chain (FOOD LOGISTICS) which is the link between all these products.

Visitors will have the opportunity to find industrial equipment solutions for food processing and packaging, shop & laboratory equipment, raw materials, food traders and producers of the primary sector. They will also be informed about all the new trends in the European and global market, the new nutritional changes brought about by vegan products and alternative proteins, as well as innovative technologies and new machinery for small or largescale production in the industrial production and processing of animal products.

TOTAL VISITORS: 11.500

Basic categories of visitors

DAYS & HOURS OF OPERATION

Saturday

9 November

- 19:00

10 November

- 19:00

CATEGORIES OF EXHIBITS

1

EQUIPMENT & MACHINERY

- 19:00

2 3

Processing & cutting machines (meat, cheese, frozen)

Food packaging machinery & materials

Cheese production machinery and equipment

Machinery for milk and yogurt laboratories

Food handling lines

Technologies, software, traceability and product labeling

Industrial weighing, cash machines & labeling systems

Equipment of livestock units and slaughterhouses

Cooling chambers, store refrigerators and industrial refrigeration

Professional kitchen equipment, inox constructions, knives and grills

Cleaning machines, sanitary equipment

Work uniforms/Personal Protective Equipment

PRODUCTS & RAW MATERIALS

Raw materials, food additives, spices and herbs

Food traders & agents

Alternative proteins and plant products

Small producers & delicatessen items

Greek livestock and poultry units

Meat products, cold cuts and frozen food

Dairy and cheese products

SERVICES

Design, planning and construction of food industries

Consulting and certification companies-services, HACCP certification, ISO, etc.

Food logistics transport, storage and distribution (food logistics)

Waste and by-product management, cleaning and disinfection services

Commercial vehicles and leasing

The 8th edition of the exhibition will be held at the modern exhibition center METROPOLITAN EXPO, near Athens International Airport “Eleftherios Venizelos”. The exhibition center maintains high standards and modern facilities, with high level services for exhibitors and visitors. METROPOLITAN EXPO is the most modern center that exists today in Greece, combining a multitude of advantages, such as:

State-of-the-art facilities of 55.000 square meters

Easy and direct access for visitors from Greece and abroad. Next to “Eleftherios Venizelos” International Airport Connection to all means of public transport (metro, suburban railway, buses) Convenient free parking

THE ORGANIZING COMPANY

O.MIND CREATIVES, with almost 20 years of experience, stable and successful course in the field of organizing exhibitions & conference events as well as publishing trade publications, is the organizing company of the 8th exhibition MEAT/DAIRY/FROZEN 2024.

O.MIND CREATIVES is also the publishing company of 4 proffesional magazines, which have a prominent position in industry information, under the following names: MEAT PLACE, DAIRY NEWS, GRILL MAGAZINE and SUPPLY CHAIN & LOGISTICS

www.mdfexpo.gr

Industrial integrator & Market Leader in Greece

Tel. +30 2310 948.851

Fax. +30 2310 948.852

mail: info@sivvas.com

We are the leader in the Greek Food processing and packaging Industry, providing innovative solutions to professionals of all scales, from small installations to complete turnkey production lines, we are the trusted partners of food processing and manufacturing in Greece and Cyprus.

We have our dedicated sales team for machinery, our own food technologists and a 700m2 showroom in our premises in Thessaloniki -Greece as well as a fully staffed branch in Athens in order to cover the Southern part of the country.

We are an engineering / manufacturing and sales company, mainly engaged in the food processing and packaging industry. Our company has more than 30 years of experience and references all over Greece, Cyprus and the Balkans, We are a complete solution provider for the entire Food Industry in Greece, with dedicated technical support teams for on site service, complete after sales support, a Department of Feasibility Studies as well as an engingeering Division for complete plant designs and Tech support for product development, providing a complete solution for current, new and potential customers. Furthermore, we also have a demo lab in our premises, for product research and development and presentation of machinery applications to our, and in effect, your customers.

We are the only company in Greece that integrates and provides multiple types of machinery and provides engineering solutions to our customers.

Furthermore, we are the only integrator in Greece, with an in-house Feasibility elaboration department, that prepares all the necessary paperwork, mechanical engineering designs and installation permits for EU and Local Government subsidies.

Headquarters in Thessaloniki - Greece

Branch Office - Athens - Greece

Branch Office - Larisa - Greece

What we do

AN ESTABLISHED BUSINESS WITH ITS HEADQUARTERS AND BRANCHES

WE HAVE DEDICATED TEAMS IN EACH DIVISION IN ORDER TO HAVE AN OPTIMAL AND STREAMLINED WORK PROCESS

SIVVAS S.A. HAS PROVIDED INDUSTRIAL MACHINERY SOLUTIONS TO MORE THAN 27 PRODUCTION LINES IN 2023 ALONE...

ENGINEERING

Our dedicated Mechanical Engineer team provides complete plant designs, installation planning and machinery solutions and implementation for existing or new production lines.

DEVELOPMENT

Our Technological support and R&D team provides solutions for new product development to help our customers further expand their product lines.

AFTER SALES

Our own dedicated spare parts department provides 24hr support and guarantees no more than 12hr of reaction time all over Greece. We have a 500m2 spare parts warehouse and qualified technicians with four fully equipped cars.

Our in-house Department of feasibility studies conducts planning and reports so as to guarantee subsidies to our customers and further help them expand their business, and in tandem expand our partners reach in the food industry in Greece.

Our qualified technicians oversee and handle the installation of equipment for our customers and provide initial start-up support and implementation.

FEASIBILITY STUDIES INSTALLATION MARKETING

Our in-house Marketing department handles the creation of media (video, print and web) and in house translations (from English to Greek) in order to have optimal results in reaching out to the Greek market, which we know like the back of our hand.

WITH OVER 30 YEARS OF EXPERIENCE IN THE GREEK FOOD INDUSTRY WE KNOW THE MARKET - B2B AND RETAIL TRENDS LIKE THE BACK OF OUR HAND!

Services in detail

OUR COMPANY HAS FOUR MAIN ACTIVITIES

Food processing equipment. We deliver single machines and complete processing lines. Today Sivvas S.A. activities consists of the sales of single food processing machines, as well as of the design, delivery and implementation, of complete production lines and processing plants. We believe in expertise on the basis of specification and experience.

Complete packaging proposals for the entire Food Industry, including End of Line Solutions.

Additives and spices for the Meat, the Food Industry and the butcher shops .We are blenders and traders. We produce spice blends, soups, dressing, sauces and stabilizers mainly for meat applications. We sell to end users and to blenders.

Packing materials including plastic cases, box pallets, plastic films, plastic trays, artificial and natural casings etc.

WE, SIVVAS SA, PROVIDE TECHNOLOGICAL SUPPORT TO OUR CUSTOMERS IN ORDER TO DEVELOP NEW PRODUCTS AND THE IMPROVEMENT OF EXISTING ONES

• We supply to our customers ingredients such as blends of spices and sauces, marinades, dressings, spices and herbs, dehydrated vegetables, fibers and breadcrumbs. We are the exclusive distributors of leading ingredient suppliers.

• We are the leading company in the Greek market because apart from the companies we exclusively represent, we produce ourselves Greek Ethnic taste of blends of spices, stabilizers, water and oil marinades.

• With our products we are leading in the Greek market, providing solutions to the food industry, HO.RE.CA and Food Service.

• We export to Cyprus, Romania and Germany and due to our Greek Ethnik products with unique taste, our exports are booming.

• We have our R&D department and we always develop new products and also custom made products for our customers.

• We have a fully equipped test kitchen and pilot plant.

• SIVVAS S.A. often welcomes clients in the test kitchen and demo pilot plant for preparations.

• In our pilot plant we not only develop and test our own products but also select and make the blends of spices and ingredients, based on our customers specific demands and needs. We often test these on or with the product of the client, so that it becomes immediately clear, whether the solution we are offering, leads to the effect that the client desires. It is also important to develop the product using the processing machines and equipment that the client has in his disposal and respect his point of view for the processed ingredients.

FETA EXPORTS

What developments and figures tell us

The investments and experience of cheesemaking businesses as well as the further development at the level of livestock units and the macroeconomic developments, and especially the inflationary trends in the world markets, significantly promoted growth in feta exports in terms of volume but mainly value.

By Ioannis Kaimakamis*

Another point of particular importance, which is not usually mentioned, is the succession among key players in the sector where the next generations of cheese-makers or farm owner are already taking over management and administration. It should therefore be stressed that the sector has been operating for at least the last three years in a new business environment, both through structural changes and the development of exports. A new circle is thus being expanded, helping cheese-making businesses and livestock farms to exploit and improve their operational capabilities and production efficiency. However, the unstable economic and geopolitical environment and the concentration of exports in specific markets create major constraints and highlight significant trade risks and hazards. In addition, the market is experiencing intense competition from white cheese in brine, made from cow’s milk at lower costs and thus lower marketing prices.

However, based on the fact that the average fob price at which feta PDO is exported has increased significantly by 58 % over the last three years (2020-2023), the following question inevitably arises. Is this price increase the result of the inherent surplus value of the product or

have prices simply increased due to inflation and general macroeconomic developments? My personal view is that the second part of the question is more likely to be answered affirmatively.

Nevertheless, progress for the betterment of the sector should be sought conscientiously, methodically but also spontaneously, and we should follow paths that we would not have easily entered in previous years.

The table below shows the evolution of Greece’s exports over time, and records the key markets.

The most interesting conclusions from the analysis can be summarised as follows:

i. The geographical distribution of Greek feta exports has not varied much in recent years.

ii. Export trade remained more oriented towards three destination countries. Germany, the UK and Italy with a volume share of more than 55 %. Consequently, there is a high concentration in the geographical distribution of exports.

iii. The three largest trading partners procure the product at the lowest prices, which are significantly below the average price per kilo.

iv. Given that these three countries are the largest importers of cheese and curd worldwide, the increasing penetration in these markets was enough to increase the share of Greek exports in world markets.

v. In terms of value (fob prices), in 2022, total feta exports amounted to 605.5 million euros reflecting a powerful change over the four-year period 2019 – 2022 (56 %). The compound annual growth rate (CAGR) for the period 2017 – 2022 was 12 %. It is estimated that in 2023 the total value will exceed 720 million euros, reaching an all-time high (based on official data from Jan to Nov 2023 the total value is 691 million euros).

vi. The average price per kilo (fob-product mix) showed a significant increase in the four-year period 2019 –2022 (32 %) while for 2023 there was a significant price increase of 20 % compared to 2022.

vii. The same trend is also observed in export volumes, where significant market growth has been recorded until 2022.

This is followed by a thorough mapping of shares to the main destination countries. Greece has significantly increased its export activity to France, a fact that is open to interpretation considering as well a relevant buyout investment by a leading French company.

Source: Edited by Ioannis Kaimakamis (02/2024)

Ioannis Kaimakamis is an agronomist, has a PhD in animal production from the Aristotle University of Thessaloniki and holds a Master’s degree specialized in agricultural economics.

He started his career very early in the farming industry and, as a matter of fact, his whole family is active in primary production and trade. He worked in major companies in the livestock industry and contributed to the creation of efficient business strategies by combining knowledge, experience, research and analysis of data with market conditions. He has successfully collaborated with academic and research groups in research projects and taught courses in his field of expertise in various departments of agriculture. One of his research papers was included in a book as a chapter. Four of his research articles have been published in international scientific journals. He has participated, contributing with more than twenty oral presentations, in scientific conferences and symposia. He is currently working as a business consultant specializing in animal related business for a multinational consulting firm providing services related to business development and optimization of business operations. He also holds a position as a scientific advisor in the national programme “genetic resources in livestock farming” and is active, through his family business, in beef production in Thessaly. He is the co-founder and CEO of PIMENAS, a start-up company in the livestock sector. In addition, he is a member of the Secretariat of Agricultural Stakeholders of the New Democracy party, responsible for research and innovation in primary production.

ICAP CRIF STUDY The Dairy Products Sector in Greece

The dairy products sector consists of a significant number of producing companies. Most of the production comes from large dairy companies, which have a long-standing presence in the sector and offer a wide variety of products, with strong and reliable brands and organised distribution networks, resulting in them holding the largest share of the total domestic market over time.

The remaining production companies, using production units of a smaller size and capacity, operate in regions throughout the country and hold significant shares of local markets.

Stamatina Pantelaiou, Director of Economic Research & Sectorial Studies at ICAP CRIF, notes that the domestic apparent consumption of fresh pasteurised milk showed a downward trend in 2020-2021, after two years of positive changes. However, the domestic market for high-temperature pasteurised, long-life and condensed milk showed positive growth rates in 2020, with this trend expected to continue in 2021, according to estimates. These developments are attributed to the change in consumer preferences, which have shifted towards milk products that can be kept for longer periods of time.

As for the domestic yoghurt market, it grew at an average annual rate of 5% during the period 2016-2018. However, in the following three years (2019-2021), it is expected to follow a downward trend, with a cumulative decline of around 6% (2021/19). An important development for the sector is the remarkable increase in the exports of yoghurt, which holds a 76%-78% share of the total dairy exports in 2020-2021, making it the main export product of the sector.

The domestic market for both butter and cream has shown continuous fluctuations in recent years. Specifically, in 2021, the apparent consumption of butter showed an upward trend,

after the remarkable decline in 2020, and has historically been almost entirely covered by imports, with their percentage averaging 92% over the last decade (2012-2021). The domestic cream market follows a similar path, showing a 3% decrease in 2020, while it is estimated that, in 2021, it returned to positive growth rates. In general, the return of consumers to normalcy -to a certain extent- in 2021 largely compensated for the losses of the previous year, as a significant part of the consumption of these products is absorbed by sectors affected by the health crisis (restaurants, catering).

The Covid-19 pandemic that also affected Greece in March 2020 can be blamed for the negative picture in certain dairy product categories during the period 2020-2021. The measures taken by the State to limit the spread of the disease reduced the activities of many of the industry's client companies. However, the significant increase in household consumption and, thus, the rise in supermarket chains sales offset the overall losses.

According to Anastasia Kyriakidis, Economic Research & Sectorial Studies Consultant at ICAP CRIF, who supervised the study, the nature of dairy products helped them show a unique "resistance" to the pandemic. Consequently, the operation of dairies was mildly affected by the pandemic restrictions in most product categories and, according to market sources, was already on the road to recovery in 2021.

However, a major challenge for the dairy sector in the current period is the strong pressure of inflation, the increases in energy prices and in the prices of irreplaceable raw materials, leading to a significant increase in production costs and, consequently, in the cost of the end product.

Mrs Pantelaiou also notes that the degree of distribution in each dairy product category is high, with the largest dairy companies owning significant market shares. Indicatively, in the total fresh (white) pasteurised milk market, eight companies covered around 70% of total sales in 2020, while in the total hightemperature pasteurised milk market, only three companies are estimated to jointly cover the same percentage (70%).

RETHINKING DAIRY PRODUCTION AS HELLAS'S TECHNOLOGICAL EDGE

In the realm of dairy process technology, the evolution of production lines towards more efficient, sustainable, and less labor-intensive systems has become a critical focus.

AS HELLAS, a key player in this transformative journey, has carved out a significant niche in the Greek and international dairy industry since its establishment in 1996. Renowned for its expertise in integrating dairy production lines, AS HELLAS exemplifies how technological advancements and customized solutions can reshape the industry.

Expertise in Customized Dairy Solutions

At its core, AS HELLAS specializes in offering a spectrum of services that span from specific component installations to comprehensive turnkey projects. This approach allows for the creation of production units that are not only efficient and flexible but also tailored to the diverse needs of dairy producers. The deployment of over 50 full-time engineers underscores the company’s commitment to delivering end-to-end solutions, encompassing plant design, equipment procurement, and the intricacies of electromechanical installation and software development for production operations.

Global Reach and Specialization

AS HELLAS's technological footprint extends globally, with noteworthy installations across North America, the Middle East, and beyond. The company’s expertise in Greek Yogurt production highlights a niche specialization that aligns with growing consumer preferences for Greek dairy products. Furthermore, AS HELLAS’s involvement with leading Feta cheese producers illustrates its capacity to serve both largescale and artisanal sectors, showcasing its versatility in addressing varied production demands.

Holistic Approach to Dairy Processing Efficiency

A notable aspect of AS HELLAS's methodology is its holistic view of dairy production. Beyond mere equipment supply, the

company emphasizes overall production efficiency and the strategic use of resources. This comprehensive perspective is pivotal for producers looking to future-proof their operations, with AS HELLAS's software solutions playing a crucial role in reducing operational costs and enhancing productivity. Customizable to specific client needs, these solutions exemplify the potential for technology to drive cost-efficiency and scalability in dairy processing.

The Role of Automation and Data Analytics

In the digital age, automation and data analytics are transforming dairy production paradigms. AS HELLAS's automation software aims to ensure consistent product quality and safety, highlighting the shift towards minimizing human error and intervention. Moreover, the introduction of “AS Analytics™” represents a leap towards datadriven decision-making, enabling producers to optimize processes and improve profitability through the analysis of manufacturing data. This focus on digitization and analytics underscores the growing importance of technology in enhancing operational efficiency and decision-making in the dairy industry.

Conclusion

AS HELLAS's journey in the dairy process technology sector reflects a broader industry trend towards innovation, customization, and efficiency. By integrating cutting-edge technology and offering tailored solutions, AS HELLAS contributes to the modernization of dairy production lines, aligning with the industry's move towards more sustainable and efficient practices. As the dairy industry continues to evolve, the role of technology integrators like AS HELLAS will be pivotal in shaping its future, offering insights into the potential and challenges of modern dairy processing advancements.

THE COMPANY IS EXHIBITING IN ANUGA FOODTEC 2024, AT HALL 4.1-STAND A089.

Centrifugal

Fully automated yogurt factory in Greece

Raw Materials

Food Service

PROCESSING

Gennadios

Thessaloniki

25 years in the stainless steel industry that supports the food industry

On the occasion of the completion of a quarter of a century of activity in the manufacture of stainless steel products specifically for the food industry, we talked to the young mechanical engineer Christos Isaakidis, who is now the second generation at the helm of a company that is experiencing continuous growth and is setting its sights abroad to expand its turnover.

By Thanasis Antoniou Photos: T.A. & Gennadios SA

Based in Nea Magnisia, a suburb in western Thessaloniki, the second largest city in Greece, the industrial company Isaakidis Gennadios manufactures products addressed to food and beverage companies (mainly cheese dairies) that seek the highest possible quality in the stainless steel parts of their production line, as well as other specialised products.

Christos Isaakidis at his company's stand during the 2022 Dairy Expo

The founder of the company and father of our interlocutor, Gennadios Issakidis, is another distinguished expatriate who returned from Soviet Georgia after the collapse of the regime to try their luck in the motherland. In Georgia, Gennadios Issakidis worked as a technician in a factory that manufactured the legendary MiG fighter aircraft and was responsible for its complex piping. After the dissolution of the USSR, Gennadios Isaakidis moved his family to Greece, to Thessaloniki, the second largest port of the country and the city in the northern part of Greece with the largest population, where thousands of expatriates from the countries of the former Soviet Union settled. Initially, Gennadios Issakidis worked for a short period of time in the stainless steel manufacturing industry as an employee. At some point in 1997, he decided to start his own business.

"At that time, my father received many offers of cooperation from cheesemakers who knew and appreciated his work. Therefore, the new company he created received orders even before it was officially founded!", Christos Isaakidis tells us with a smile. "In the beginning, the whole family worked and supported my father, who had to work from dawn to dusk...", recalls Ch. Isaakidis. A typical case of a family business trying to find its feet.

Growth since 2000

Gennadios at times employs 1215 people, while it also cooperates with a network of machining centres to meet its needs.

Success did not take long; from 2000 onwards, the company has been on a continuous upward trend and has been systematically investing in the renewal of its equipment and the expansion of its activities. "The investments in our production site created new jobs, we met many cheesemakers all over Greece and created friendships that have been maintained for 20 years", Christos says. His father, Gennadios, is a born salesman who, despite not having a marketing degree from a prominent university, makes an impression with the way he approaches and interacts with dairy factory managers and cheese dairy owners.

Today, the company of the Isaakidis family is active throughout Greece, as well as in the Balkan countries and Cyprus, manufacturing tankers for receiving and transporting milk, while at the same time it produces feta aging tanks, tippers for feta production

lines, etc. The company frequently designs new products and follows the developments in the field of industrial automation, incorporating innovative techniques in its production. For the most part, however, its production is based on the needs and orders of its customers; it is they who largely determine how the company will navigate the market. "We are constantly visiting dairies, watching the cheesemaking process live, talking to the cheesemakers and coming up with solutions. Then, we go on to manufacture products and provide solutions", says the young engineer.

The contemporary market

Speaking of cheesemakers, we ask Christos Isaakidis his opinion on how the dairy market in Greece is being shaped. "There are numerous small farmers who want to create something new and step into cheesemaking", he says, and adds: "There is also a second category of producers who process 1,000-2,000 litres of milk a day and a third category of businesses that process up to 20 tonnes a day. I see a strong interest in investment and technological upgrading in all of these business categories”.

We conclude our conversation with the young entrepreneur by asking him to share his opinion on the current situation in the business world. "The development programmes that are being implemented in Greece are great opportunities that we must seize. 90% of our clients do business through these very programmes. I think we are lucky to be able to rely on them", he says.

Regarding the general climate of the Greek economy, Christos Gennadios believes that the economic crisis is a global phenomenon that should not discourage us. "We're going to struggle, that's for sure. There will be no silver spoon. But the Greek market is strong and will manage to conquer a leading role, even abroad", he confesses.

Isaakidis Gennadios completed 25 years of activity last year and intends to continue investing. Some of these investments will involve new building facilities, necessary to accommodate the new orders and the increased workload that these orders require.

Automatic washing machines for feta moulds

INOX DESIGN KATERIS

The technological "miracle" of Thessaly

Ioannis Kateris from Tyrnavos of Thessaly, in central Greece, head of the company INOX DESIGN KATERIS, talks both about his recent award at the Dairy Innovation Awards 2023 and about the company itself, which continues to grow in a number of markets outside Greece, since it already holds a leading position in the domestic market.

Lauded with awards for a second consecutive year, the Greek industrial company INOX DESIGN KATERIS managed to shine at the Dairy Innovation Awards 2023, an institution that rewards innovation and excellence in the Greek dairy industry. Mr. Kateris' company, which is based in a small town in the region of Thessaly, in central Greece, was named "Supplier of the Year" as it managed to win the most awards, excelling in all the technological categories in which it competed.

The Dairy Innovation Awards 2023, which were awarded a few months ago for the second time, were held under the auspices of the Hellenic Association of Food Scientists & Technologists and the Greek Cold Storage & Logistics Association and were organised by the event-planning company Boussias Events.

First place in technology-manufacturing INOX DESIGN KATERIS won gold awards in the categories "Industrial Plant Design & Construction", "Materials & Packaging Technology" (for the WCM 100 Automatic White and Semi-Hard Cheese Portioning System), "Production of Auxiliary Materials", "Cheesemaking Plant Equipment"

and "Dairy Plant Equipment". It also received two platinum awards in the category "Innovation in Equipment" and "Innovation in the Industry".

We asked the manufacturer from Thessaly for his opinion on some of the current issues the Greek industry is facing, as well as on the dominant position of his own company. We chose to start our discussion with the topic of the remarkable activity of INOX DESIGN KATERIS outside Greece. Ioannis Kateris places great emphasis on the international presence of his company: suitcase in hand, he constantly travels around Europe, visiting white and yellow cheese factories, talking to producers, listening carefully and returning to his small town to design solutions that will fit into an industrial unit that may be several hundred or even thousands of kilometres away. Then, he picks up his suitcase once more to install, regulate and test the machines he integrates in production lines around Europe.

Ioannis Kateris now feels proud, and rightly so, of the completion of a huge project: a fully automated white cheese production line in Romania, where he has been travelling frequently throughout 2023 to supervise the project in its entirety. "Many people claim to build feta

Text: Thanasis Antoniou.

Photography: Kornilios Sarantioglou, INOX DESIGN KATERIS S.A.

The factory of INOX DESIGN KATERIS in Tyrnavos, Thessaly

cheese production lines, but I think few understand exactly what the construction of such a production line entails, what kind of advantages it should offer to the dairy industry and to what extent it can contribute to reducing production costs. Some cheesemaking entrepreneurs only take into account the cost of such a production line without going a step further, without looking for the real benefits, the possibilities it offers, how much it can reduce the use of manpower and in how long such a solution can boost the efficiency of their production process", explains the manufacturer from Thessaly.

The feta cheese production line installed in Romania by INOX DESIGN KATERIS is a state-of-the-art, fully automated solution; it can process 50 tons of milk with the help of just one worker, which, according to our interlocutor, is a “unparalleled success”. "The plant is complete, it has been functioning unhampered for months. In fact, we are currently preparing a cutting machine for the same customer, for the portioning of the final product", he explains, clarifying that there are already several customers interested in the installation of this fully automated production line in their factories.

Ioannis Kateris is one of those people who has the patience to explain to younger professionals, as well as to experienced cheesemakers in Greece and abroad, the benefits of using the contemporary machines he manufactures and installs. However, he is often faced with distrust regarding the cost and capabilities of these machines. This is a sign of the times and the result of the general agitation in Greek and European legislation.

Although these perceptions regarding the cost of bother him, he is willing to explain to professionals the value of

the technological equipment he produces in his factory in Tyrnavos, Thessaly. As we discuss, he explains that due to the intense competition in the race for technological transformation, few companies will succeed. "Those who stay in the market will be those who put their trust in new technology, those who dare to modernise their company by upgrading their equipment", he says.

In Greece, INOX DESIGN KATERIS has just completed a large installation at the factory of the "Epirus" dairy company in Arta, a city in western Greece, by changing the feta production moulds from the old German ones to contemporary ones produced by the Thessaly-based company. A "Fully automated clean mould management system" for the storage of the washed moulds was also installed. At the same time, he has recently undertaken new important work at Hellenic Dairies (one of the leaders in the dairy industry in Greece, with production facilities in Thessaly, Thrace etc.) providing cutting machines etc.

During the award ceremony at the Dairy Innovation Awards 2023, Ioannis Kateris had his three sons by his side and was overjoyed. "We were very happy to receive our award, it is the reward for the great effort that we all a part of in INOX DESIGN KATERIS" says Ioannis Kateris, and adds: "We work hard to serve customers all over the country and even outside Greece, in recent years. We are fighting a daily battle against time and nothing we have achieved was given away to us."

Faithful to the strict daily routine imposed by his involvement with primary production, Ioannis Kateris makes his presence known both through the awards he receives every time he comes to Athens, and -mainly- through the projects he undertakes and carries out in Greece and abroad; most of the time without a fuss, but always with absolute success.

Ioannis Kateris and his son, Athanasios at the Dairy Innovation Awards 2023

Ioannis Kateris and his awards at the Dairy Innovation Awards 2023

Pavlos Satolias- Kalavrita

"WE ADDED VALUE TO OUR PRODUCT"

Pavlos Satolias, President of the Agricultural Dairy Cooperative of Kalavrita as well as President of the National Union of Agricultural Cooperatives of Greece [ETHEAS], is at the helm of one of the country's leading cheese companies, at a time when this company, the Kalavrita Cooperative, is celebrating its 60 years of existence. A great honour, but also a great responsibility…

By Thanasis Antoniou

Visitors to the large plant of the Agricultural Dairy Cooperative of Kalavrita, just outside the town of Achaia, cannot help but be impressed by the multitude of tasks carried out simultaneously in the same area by dozens of workers and by the perfectly organised production process of the famous feta, from the first step to the last.

Fresh milk tankers from the more than 1,100 collaborating producers come and go in the courtyard of the plant, the pallet trucks constantly load the Cooperative's bulky orders, while dozens of professionals dance in and out of the office area. A new building is under construction next to the plant, which recently celebrated

50 years of operation (built in 1972); an irrefutable sign that the Agricultural Dairy Cooperative of Kalavrita is going through one of its best eras.

Feta in every home

Pavlos Satolias is eager to talk to us and has a lot to say as the cooperative has come back strongly in the postcoronavirus era and has exceeded the turnover of 2019. Its profitability is stable, with over 2 million euros net profit for the fiscal year 2022 and a turnover of over 40 million euros. The main product it produces, PDO feta, has a steady circulation and profits are reinvested in production, "so that we can continue to constitute a competitive production plant", as he proudly claims.

The Cooperative has already submitted a proposal to the Development Fund for a 9-million-euro investment programme. A large part of the investment will concern a modern plant producing feed in the form of pellets (in various codes, depending on the needs of the producers), while a large part will be spent on investments related to the energy independence of the Cooperative: photovoltaics, a trendy investment in the era of exploding energy prices.

"In 2022, the total electricity bill paid by the Cooperative amounted to 610,000 euros, about 2,000

euros a day, or about a third of our profits! We hope that this exorbitant cost will not burden us in the future, so that we can create a product that the consumer can pay for," explains Pavlos Satolias, and adds: "You know, we want our feta to be accessible to everyone, to be sold at a good price. It is a traditional product that should have its place on every table".

While we are talking with Pavlos Satolias, forklifts are being unloaded from a truck and storing the new product packages, on which we read can read the information in Greek and German. Recently, the Cooperative's products have been packaged with foreign names, because the Cooperative has submitted applications for participation in two promotion programmes within the European Union in France and Germany, and outside the EU in the United Kingdom and Saudi Arabia. "Our goal is, apart from the Greek market where we have succeeded in securing recognition from the Greek public, to sell the amazing product we produce in other markets as well. We believe it will find its place on the supermarket shelves," the active President tells us.

A cooperative that is a landmark

We ask Pavlos Satolias to describe to us how he feels at the head of a landmark of Kalavrita, a symbol of this city, whose

shine does not fade in time. "We are all very proud", he tells us, carefully choosing to speak in the plural.

"Kalavrita is intertwined with feta and feta is intertwined with the Cooperative and everything we set up here grew handin-hand with the reputation of our town. We created a brand, which was very important for Kalavrita, since - let's not forget - it is not a big city. We are one big village! But we have added value to our product and this added value is now enjoyed by the local producers and the workers in the plant," he says. He feels that the work of the cooperative’s members supports the local community and economy. "We are, dare I say, the main pillar of growth", he comments.

of

processes more than 20,000 tons of goat’s and sheep’s milk

It's already noon. We taste the products of the Cooperative and walk around the production areas, where dozens of workers produce the PDO feta this plant is famous for. It will be time for lunch break soon and everyone will gather at the small restaurant in the courtyard. Today's menu special is beef stew with lemon and potatoes. And some feta, of course…

Dimitris Pappas, Vlachian Mountains

Milk from the mountains, cheese with a Vlach identity

The Pappas brothers' cheesemaking company, Vlachian Mountains, is based in Ziros, a town near Filippiada, Arta. It produces long-maturing, top quality cheeses with an eye on exports.

By Thanasis Antoniou.

The select Vlachian Mountains products at Mr. Pappas cheese dairy in Ziros, Arta.

Cheesemaker Dimitris Pappas at his production unit in Ziros of Arta, in western Greece.

Photography: T. A. & Vlachian Mountains

Rozis

Arachneo, A rgolida

Gruyere cheeses with unique flavours and a long history

The cheese dairy unit of Giorgos Rozis relies on the milk production of Argolida and on many years of experience, and is inspired by the long family tradition in the production of high-quality yellow hard cheeses.

By Thanasis Antoniou. Photography: T. A. & Rozis K. Georgios & CO. GP.

Approaching the cheese dairy unit of George Rozis, in Agia Triada of Arachneo, Argolida, is not an easy feat. Although the cheese dairy is relatively close to both the Peloponnesian cities of Argos (26 km) and Nafplio (28 km), the country roads leading to the hill on which it is built are winding and have seen better days. It takes patience to follow them.

But those who reach their destination (the distance from Athens is about 160 km) are compensated, first by the views, as the cheese dairy faces the mountain village of Arachneo, and then by the cheesy flavours that they will eventually taste. Giorgos Rozis has been upholding an important family tradition (the cheese dairy has been operating since 1951) and taking it even further, as he lacks neither the theoretical cheesemaking training nor the passion for culinary experimentation.

What visitors encounter there today, once they have

overcome the country road “maze”, is something quite different: a modern cheese dairy at an altitude of 700 m, built with great care and love for the traditional art of cheesemaking. And, of course, an experienced cheesemaking team under the leadership of the founder’s grandson, Giorgos Rozis, who continues to provide excellent quality products, satisfying the desire and need of the Greek public for pure Greek flavors.

"We collect milk from local farms every day and we produce gruyere cheese with oregano, thyme, chili peppers, pepper, truffles, as well as honey, brandy, wine, etc. The experience we have gained allows us to experiment with flavours. All ingredients used come from our region except for the truffle, which is Italian; we opt for summer truffle for its intense aromas", says G. Rozis immediately after welcoming us to the premises of his cheese dairy, which took its current form in 2004.

"Every day, we collect about 1.5 tonnes of sheep's milk from about 20 producers in the region. Not many, but all of them have supported the dairy over the years. Our plans, also owing to the fact that the region produces very good goat's milk, is to expand to goat's cheese", explains the Peloponnesian cheesemaker, adding: "We only buy milk from producers from Arachneo and they continue farming in parallel with us, as the farmers who began working with my grandfather have now handed

Thyme, oregano, chili flakes, different types of pepper and summer truffle lend their flavours to the award-winning gruyere cheeses of the Rozis dairy.

over their herds to their children and grandchildren”.

Giorgos Rozis' dairy does not export products, but his aim is to increase production so that he can take this important step. At the same time, almost all of the dairy’s products have been awarded in competitions in Greece and abroad, recently receiving another award in London, in the "Great Taste" competition, while in the "Mediterranean Taste Awards (MTA)" of 2023, its truffle gruyere cheese and its mizithra cheese were awarded. Our visit to the Rozis dairy was part of the promotion of the "Say Cheese! Balkan Cheese" programme, which aims to link Balkan cheese dairies and create "Cheese Routes". "The legislation to allow visitors in cheese dairies and the "Say Cheese! Balkan Cheese" programme are very important initiatives for any cheesemaker. Unofficially, we have always received visitors and, in the next period, our goal is to expand the space so that we can accommodate more visitors in the unit", the young cheesemaker from Argolida explains.

It is worth noting that every year the dairy is visited by dozens of students from foreign universities (New Jersey, Maryland, etc.). These are, as the cheesemaker informed, students from food processing and nutrition schools, who combine these visits with a tour of the wineries of the region.

Dairy Companies

Increasing sales but profits are …a concern

The financial results of the largest dairy and cheese companies in Greece reveal the prevailing situation in the market, in terms of consumption and profitability. Even though consumption fell slightly and turnovers remained high due to price increases, the profitability of business, which largely reveals the 'health' of the market, is under pressure.

The acquisition of DODONI by the Vivartia Group (which owns the DELTA dairy company), the reopening of the historic dairy company AGNO in northern Greece, which now belongs to the Hellenic Dairies Group, the acquisition of the Kourellas company, which is very active in exports, by the Vivartia Group are some of the corporate transactions that shape the new reality in the Greek dairy-cheese industry. At the same time, Greek dairy companies are investing abroad; an example is the Hellenic Dairy Group, which in 2023 acquired a 49% stake in N. Th. Kouroushis Ltd in Cyprus, where it is expected to enhance its industrial presence, while a few years ago DODONI made a large investment for the construction and operation of a halloumi production site.

FAGE: All is well abroad…

FAGE succeeded in increasing its turnover in Greece during 2022 to 163 million euros, compared to 153.8 million euros in 2021; however, the increase in the prices of the raw materials it uses cut its gross profit, which amounted to 24 million euros in 2022 compared to 28.1 million euros in 2021. The fiscal year 2022 was unprofitable for FAGE in the domestic market as its net loss increased from 1.1 million euros in 2021 to 3.2 million euros in the last fiscal year.

As for FAGE International, where all individual balance sheets (European and US operations) are consolidated, the group's turnover increased by 3% to 552 million USD and net profit amounted to 29.2 million USD, almost doubling, mainly thanks to the profits recorded in the US market.

According to the most recent financial data, during the first half of 2023 the group achieved consolidated sales of 309.6 million USD, or an increase of 10.6%, in a particularly negative international market environment. The increase in net profit, which amounted to 48.8 million USD, was also impressive; the profit more than quintupled compared to 2021.

NESTLE HELLAS: Increased sales in 2022

Nestle Hellas presented its financial results for the fiscal year 2022, during which it recorded an increase in its turnover. According to Nestle, the drivers for this increase were the rise in food consumption, mainly through e-commerce sales for food and beverages, as well as a significant increase in inbound tourism. More specifically, as regards the company's financial position for the fiscal year 2022, turnover amounted to 379.04 million euros, compared to the 354.34 million euros in the fiscal year 2021. In fiscal year 2022, profit after tax amounted to 23.1 million euros, compared to a profit of 27.1 million euros in 2021.

VIVARTIA: +15.8% for dairy products

Vivartia Group released its financial results for the fiscal year 2022, which show that it achieved a 26.8% increase in turnover, while the dairy sector also performed very well. Sales in the dairy sector in the fiscal year 2022 increased by 15.8% (263 million euros compared to 227 million euros in 2021). Earnings before interest, taxes, depreciation, and amortisation amounted to 0.5 million euros in 2022, down by 10.9 million euros compared to 2021, significantly impacted by increases in raw material and energy prices, as well as non-recurring costs related to the restructuring initiatives of the organisation. The company's exports continued the upward trend of the last few years, showing an increase in turnover of approximately 17.8% compared to 2021.

HELLENIC DAIRIES: An outstanding course

According to the financial statements for 2022 compared to those of the previous fiscal year (2021), Hellenic Dairies (as a Group) shows a turnover of 493.8 million euros, increased by 15.72% compared to 2021 and with earnings before interest, taxes, depreciation, and amortisation (EBITDA) of 65 million euros, increased by 43.36%. The company reported a profit after tax of 26.4 million euros, recording an impressive increase of 198%!

DODONI: Reduced profit

According to its financial data, in the fiscal year 2022 the Epirus company reported a turnover of 132.6 million euros compared to 119.8 million euros in 2021, an increase of 11%. As in other companies in the sector, the increased prices of raw materials had a significant impact on profitability; mainly milk, but also packaging materials and, of course, energy. The company reported a gross profit of 18.7 million euros, up 11% compared to 2021, while its net profit after tax amounted to 1.4 million euros, down by more than 17% compared to the previous fiscal year.

Frieslandcampina Hellas: Losses in 2022

Another company that showed increased turnover during 2022 together with increased losses is Frieslandcampina Hellas. In its case, too, the financial figures were put under severe pressure due to the increase in production costs.

The multinational company of Dutch interests showed a turnover of 340.6 million euros in 2022 compared to 273.8 million euros in 2021, an increase of more than 24%, while the fiscal year generated losses: the company reported a loss before tax of 3.8 million euros compared to a profit of 6.3 million euros in 2021.

KRI KRI: Reduced profits

Turnover amounted to 171.883 million euros in fiscal year 2022, compared to 134.6 million euros in fiscal year 2021 (an increase of 27.7%). Ice cream sales show an increase of 19.7% in value, while the change in volume was 12.0%. Dairy sales increase by 29.5% in value to 135.014 million euros, while their change in volume was 17.1%. The company's exports amounted to 47.43% of its total product sales, representing an increase of 33.3%.

Profit before tax amounted to 3.833 million euros in fiscal year 2022, compared to 16.530 million euros in fiscal year 2021 (decrease of 76.8%), while net profit after tax amounted to 3,175 million euros from 13,210 million euros in fiscal year 2021 (decrease of 76.0%).

MEVGAL: Increased sales in 2022

The Group's turnover amounted to 153,859 thousand euros in fiscal year 2022, compared to 129,643 thousand euros in fiscal year 2021, an increase of 24,216 thousand euros or 18.68%, which is considered satisfactory considering the general precarious economic environment.

The Company's net profit for the current financial year amounted to 118 thousand euros compared to a profit of 1,440 thousand euros (adjusted) in fiscal year 2021. The Group's profit after tax amounted to a profit of 89 thousand euros for the current financial year compared to a profit of 1,411 thousand euros (restated) in fiscal year 2021.

MEVGAL had an upward trend in the Greek market, according to Nielsen shares, for the year 2022 compared to the previous year. For 2022, MEVGAL recorded +18.68% growth in value terms, with a +14.73% increase over 2021 in the domestic market and +25.92% in the foreign market.

From January 2022 to January 2023, dairy products ranked fourth among the products with the highest price increases, resulting in a decrease in consumption volumes; it is worth noting that this did not translate to similar decreases in retailers' revenues. For example, according to IRI data, plain milk sales in supermarkets stood at €313 million in 2022, up 5.5% compared to 2021; however, the sales volume was 6.4% lower than in 2021. The difference is in fact even greater in cheese: while sales volume was down 5.1%, supermarket revenues were up 11.4%.

What affects the market

There are two elements that differentiate the end result in the economics of exports, both in the market as a whole and in each company separately. The first element is that purchasing power has not declined everywhere in the same manner. According to Eurostat data, Greece has an index of 64 and holds the penultimate place among EU countries, at almost 40% below average. Therefore, it is reasonable to assume that if buyers in these countries consider Greek dairy products important for their diet, they will continue to add them to their carts.

A second element is the profit margin that dairy companies had before the inflation crisis, which may allow them to more easily absorb a larger percentage of the increase in production costs.

The increase in the cost of production and, consequently, in the wholesale price of products was evident in the 2022

Greek dairy exports

Increase in the average price per kilo

The dairy sector could not remain unaffected by inflation trends in energy and raw material prices, a fact that has been reflected in domestic consumption.

By Giannis Mouratidis

data, as published by the Hellenic Statistical Authority. More specifically, the value of exports increased by 23% to 1,076,540,110 euros, compared to 876,344,878 euros last year. However, the total weight of the available product remained almost stable at 266,530,067 kg. This means that the average price per kilo was raised from 3.29 to 4 euros per kilo. The price increase was led by cheese and yoghurt, which hold the largest share of export sales.

Cheese and yoghurt prevail

Processed products, which incorporate the highest added value, are the ones that prevail in Greek dairy exports. According to the data provided by the Hellenic Agricultural Organisation - Demeter, Protected Designation of Origin (PDO) products showed significantly reduced exports as a whole in 2021 compared to 2020. For example, for the famous Feta PDO cheese, which is the product holding the largest share of export sales with a percentage of over 90%, exports in 2021 amounted to around 69 million kilos, compared to 76.6 million kilos in 2020. However, the decrease in exports cannot be attributed to a decrease in production, which amounted to 127,653 tonnes for 2020 and increased to 138,319 tonnes in 2021. In 2021, one of the years of the pandemic, the domestic market absorbed more Feta cheese than foreign markets. PDO products have returned to the previous export volumes, as they contributed proportionally to the overall export numbers of 2022.