Our company came to existence by producing chambers for the cooking and smoking of sausages which remains our main production until today. When experience was acquired chambers for the maturing and curing of air dried cold cuts, such as salami-prosciutto etc, followed. At that time the legislation in Greece changed and new laws concerning the hygiene in the food industry changed.
As a result TEXNIKA-INOX became one of the first, if not the first, company to provide the food industry with certified hygiene equipment. The reliability of our products made our customers turn to us for the remaining equipment in the processing of meat and its products. As a result we looked carefully and co-operated with firms abroad which are known for their extremely good quality products and the reasonable prices.
UPGRATED PRODUCTS FROM OUR NEW HIGH TECHNOLOGY CHAMBERS
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 area of high 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 products and equipment we manufacture and import. These cater for their needs in the production areas and the processing of foodstuff.
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, produce distinctive products which satisfy all requirements and meet the needs and continuous development of the food industry.
To meet this ever increasing need of our clientele, TEXNIKA-INOX represents top construction firms, such as REX TECHNOLOGIE-NOCK-MADO-NOWICKI-NADRATOWSKI-VERIPACK-TECNOVAC-FOOD LOGISTIC and through the imports of equipment from technologically advanced countries, it provides comprehensive, guaranteed and reliable solutions to the areas of production in the meat and the food industry in general.
Due to our long experience, accurate research and incessant effort we turn out products which are particularly functional, durable, as well as aesthetically pleasing, ergonomically designed and very competitive in both quality and price.
Our company can guarantee the proper installation and trouble-free function of the equipment we either construct or import, due to our reliability and ethical philosophy combined with the constant upgrade of our methods.
Emulsifix (El450)
Emulsifier for vegan products
MT-01 (Ε1420)
High resistance to low temperatures Moisture retention Non-foaming product
Tas-080 stabilizer [E1422) with resistance to low pH high - low temperatures
Light Gel (Ε1414) Cold-processed for instant creams
Neovis T-100 (Ε1412) Increases volume, Pleasant melt -in-the-mouth- sensation
Creamy (Ε1422)
Doridos
Stabilizer for a firm and glossy texture
MR-200 (E1414) Moisture Retention Volume Increase
Textarch #01 (Ε1412)
Fluffy and soft dough, without crumbling on the outer layer The product remains for more than 3 days in perfect condition
K-1G (E 1420)
Modified tapioca starch (E 1420), mixed with vegetable fats and emulsifiers, for breaded products.
“Binding” between breading-meat
Optimization and maintenance of crispiness
Reduction of the oil taste in the final product
CLEAN LABEL TAPIOCA STARCH CLK-1
Its use achieves the preservation of breading - coating on the flesh of meat or fish during cooking.
Non-genetically modified NON - GMO product
Absence of allergenic substances
BATTER STARCH #350 (E 1412)
Modified tapioca starch (E 1412), mixed with vegetable fats and emulsifiers, for "batter"
The food sector is a key player of the Greek economy
The food sector in Greece marked the largest increase (in absolute values) last year, recording, according to the Greek Exporters Association (SEVE), an increase in exports of 635.9 million EUR or +8.3% (totalling 8,253.4 million EUR in 2024), confirming the sector’s steady growth over the years.
Last January, according to the Hellenic Statistical Authority (ELSTAT), total Greek exports reached 4 billion EUR, marking an increase of 2.2% compared to January 2024. The food sector was the leading sector, with exports increasing by 115.1 million EUR, a performance improved by 18.6%, compared to the corresponding period last year.
The further contribution of the food and beverage industry to the country’s economic development is highlighted by the fact that - as shown by the results of a recent study of the Foundation for Economic and Industrial Research (IOBE) - it holds first place in production value in the country’s manufacturing industry, with a percentage of 24.4% of the total.
Furthermore, it is the largest employer in manufacturing, as, according to the Federation of Hellenic Food Industries (SEVT), it has 360,000 direct and indirect jobs (40% of employees in this sector), while recording a turnover of 17 billion EUR.
At the same time, the Greek food and beverage industry is the one of the largest investors in research and development (R&D), with the annual investment of these industries representing 10.9% of the country’s total relevant expenditure.
It is no coincidence, then, that the sector plays a leading role in domestic entrepreneurship, as evidenced by a number of “high profile” agreements that have already been signed recently and those that are yet to come, with the interest of Greek and foreign investors constantly growing.
As a closing remark, the Greek food and beverage industry not only exists, but is thriving. Certainly, there is still much room for growth and the road that must be travelled is a long one. Besides, “the best is the enemy of the good” as the well-known saying goes...
Theodoros Dimitriadis Publisher - CEO
Years of experience in designing and manufacturing a wide range of specialized food processing equipment, meeting the needs and requirements in the food industry
14STUDY
ICAP CRIF BUSINESS EDITION STUDY THE TOP INDUSTRIES IN GREECE (2024) - DEVELOPMENTS IN THE MEAT AND PREPARED MEAT PRODUCTS
INDUSTRIES By Vasiliki Rousopoulou
38PRODUCTION
CHEESES OF THE GREEK ISLANDS A DIVINE AFFAIR ACTED OUT BY HUMANS By
Giannis S. Tsakiris
32 42 30 18
18INTERVIEW
THANOS ANGELAKIS, PRESIDENT AT HELLENIC POULTRY ASSOCIATION By Panagiotis Emmanouil
22ARTICLE
QUALITY BUBALIS
PRODUCTION OF MEAT WITH SUPERIOR QUALITY CHARACTERISTICS FROM THE GREEK BUFFALO
By Dr Georgios Samouris, Maria Ioannidou (MSc Chemistry) & Eleni Tsavea, Agronomist, (MSc Toxicology)
26SURVEY
ALMOST 80% OF GREEKS EAT MEAT MORE THAN TWICE A WEEK NATIONWIDE SURVEY ON THE CONSUMPTION HABITS OF GREEKS IN THE MEAT MARKET
30PRESENTATION
THE ROUSSOUNELOS FAMILY
ESTABLISHES SYROS AS A CULINARY DESTINATION FOR MEAT IN THE CYCLADES
32ARTICLE DAIRY INVESTMENTS
AUTOMATION AND MODERNIZATION IN THE GREEK DAIRY MARKET By Thanasis Antoniou
40PRODUCTION
TRANSFORMATION OF GREEK LIVESTOCK FARMING FARMIOT AND INDUST SYSTEMS DEVELOP PRACTICAL DIGITAL APPLICATIONS By Thanasis Antoniou
42PRESENTATION
NAXOS: WHERE THE BEST GREEK CHEESE IS MADE By Thanasis Antoniou
44PRODUCTION
‘TRUFFETA’ FROM THESSALIAN COMPANY KISSAS
A DELICIOUS GREEK CHEESE TRAVELS TO EUROPE TO THRILL CHEESE LOVERS By Thanasis Antoniou
46INTERVIEW
HELIADES: MORE MILK WITH FEWER ANIMALS, LOWER COSTS FOR GREATER PROFITS By Thanasis Antoniou
MEAT & DAIRY • Special Edition 2025
PUBLISHER - CEO:
Theodoros Dimitriadis
COMMERCIAL DIRECTOR:
Antonis Moschonidis
EDITOR-IN-CHIEF:
Panagiotis Emmanouil
EDITORS:
Thanasis Antoniou
Vasiliki Rousopoulou
CONTRIBUTORS: Dr Georgios Samouris
Maria Ioannidou (MSc)
Eleni Tsavea, (MSc)
Giannis S. Tsakiris
PRODUCTION MANAGER:
Aggelos Anastasopoulos
SALES MANAGER:
Manos Georgoulakis
ADVERTISING:
Sofia Katsardi George Glinos
CREATIVE & ART DIRECTORS:
Charis Papageorgiou
Yannis Ntrigios
Production: O.MIND Creatives
SUBSCRIPTIONS: Eleni Vagionaki
MEDIA & MARKETING
ASSISTANTS:
Eirini Mitsi
Alexandros Dagres
ACCOUNT DEPARTMENT:
Katerina Kossiva
Note: The aspects of the contributors and the interviewees, do not necessarily reflect the views of the magazine.
Anastasia Kolovou
SECRETARIAT-ADVERTISING
RECEPTION: Maria Michalochrista
TRANSLATION SERVICES: Intertranslations S.A.
PRINTING - BINDING: Pressious Arvanitidis
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THE MODERN SIDE OF GREEK MEAT INDUSTRY INNOVATION WITH RESPECT TO TRADITION LAKRE SA
Brand: LaKre SA
Address: BI.PE. VatontaNea Artaki
34600, Evia, Greece
Tel: +30 22210 45101
Fax: +30 22210 45102
E-mail: sales@lakre.gr
Website: www.lakre.gr
COMPANY’S HISTORY
LAKRE SA was founded by the entrepreneur and acting President Christophoros Boutros. Today the vice president Dimitrios Boutros is leading the R&D department of the company evolving and expanding LAKRE SA based on the fundamental principles that the company has for over 25 years. Over these years LAKRE supplies various sectors of the Greek government, HO.RE. CA companies and retailers with high quality products. Since 2000 LAKRE SA has also been a supplier for various companies around Europe.
Ambition, vision, expertise and th production of high-quality products are the fundamental principles of LAKRE SA. It was in the ’90s when LAKRE was founded by the President of LAKRE SA Christophoros Boutros. Following his passion and the fundamental principles of the company, the president built and developed the facilities of the company according to the European Union’s high-quality standards and has not stop developing since then. The prime quality of raw materials from the best breeding farms and slaughter houses of Europe, the innovate experts in the production and R&D section among with the high-tech equipment was the success recipe for LAKRE SA. The core values of the company and the innovative series of processed meat products rapidly made the company one of the leaders in the Greek meat industry and market. The company earned the trust of professionals and end consumers and that was no accident.
LAKRE SA is offering all the knowledge, expertise and facilities in order to accommodate the demands of any custom recipe ordered by adjusting the production according to the needs of the most demanding customer.
The flexibility offered in those cases among with the wide range of our products and the conformity
of the strictest health and safety standards always exceed expectations. LAKRE’s premium series of processed meat products are currently the latest innovation of the company. These products were developed with unique recipes of Boutros family and are loved by end consumers. With the respect to the Greek tradition, passion for high quality products and unique flavors LAKRE launched a series of awarded products considering the demands modern food industry. Some of the most loved products of the series are the Greek Seftalia, the 7 spices kebab, the Black Angus burger, the traditional Greek sausages, the handmade skewers, the preroasted authentic Greek gyro and the ancient Greek original black swine burger.
LAKRE’s investment in the ancient Greek black swine spices
Boutros family has been constantly investing in Greek breeding farms. Today one of their most successful investments and projects is the breeding of the ancient Greek black swine spices. The series of processed meat products based on ancient Greek black swine contributed to the rise on the demand of that premium quality meat. The consumers loved the new products which are now part of the highest protein meals and diets. LAKRE is offering that series for professionals and soon for retailers
NEFELOUDIS FOOD ADDITIVES
YOUR PARTNER FOR NATURAL IMPROVEMENT!
Nefeloudis Food Additives
3, , 462
- T , G
T 30 2310 3342
F 30 2310 290 2
ES
Nefeloudis Food Additives company was established, in Thessaloniki, by Thrasyvoulos Nefeloudis in 1965.
The initial activity was trading potato starch to the meat industry. In the years that followed, Nefeloudis Company invests to longterm collaborations with specialized worldwide manufactures.
(Avo Werke GMBH, Van Hessen, SIF Food Solutions, Lactic, NIPPI)
The company has been developed rapidly by introducing know-how, enriching its product list and establishing relationships of trust with its customers and suppliers. Its development has been strengthened further, since 1993; Thalis Nefeloudis (second generation) takes over the management of the company. Today, after half a century of constant presence in the Greek market as well as in the markets of the Balkans and Cyprus, we look forward to the next 50 years of inspiration and creation.
Functional ingredients:
• Brine applications
• Bowl-chopper applications
• Texture and stability improvers
• Dry curing products
• Shelf life, preservation
• Food coloring
Taste ingredients and blends:
• Culinary extracts and aromas
• Sauce bases, sauces
• Fillings
• Soups
• Marinades-Bio Marinades
• Seasonings
• Batters, coatings…etc.
• Spices and herbs
Casings:
• Natural hog
• Natural beef
• Natural sheep
• Collagen
Segments of food industry:
Food Processing Industry:
• Snack & ready meal industry
• Meat processing industry
• Poultry processing industry
• Dairy industry
• Cheese and Cheese analogues
• Sauce industry
• Bakery/Confectionary
Food Service – Catering:
• Large catering companies
• Restaurants
• Food chains
Food Service – Retail:
Facilities –Territory
Our territory is kept expanding covering today Greece, Balkan countries and Cyprus.
> Two main warehousing areas (Athens and Thessaloniki) strategically placed able to offer efficient logistic services to our customers.
> Blending facilities for dry and liquid ingredients.
> R&D testing laboratory sufficiently manned and equipped for meat, dairy, bakery, snack and confectionary applications.
> Two showrooms with seminar facilities.
Research & Development Department:
• Butchers
• Spice and herbs retail shops
• Small catering companies
Product categories
Bulk products:
• native and modified starches
• milk powders
On 2000, Nefeloudis Food Additives company opened the first Research and Development Laboratory in Greece dedicated to food industry. The purpose and the department aim to provide to its customer’s innovative tailor-made products, high in nutritional value, structure and appearance.
OFFICE
Ι.Ε. Korovagou 3
P.C. 54627 - Thessaloniki, Greece
T. +30 2310533427, +30 2310538401
F. +30 2310529082
BRANCH 1
11th km Thessaloniki - Katerini
P.C. 57022 - Sindos, Greece
Τ. / F. +30 2310799200
BRANCH 2
Gonata 50 - Peristeri
P.C. 12133 - Athens, Greece
Τ. / F. +30 2105750100
ICAP CRIF Business Edition Study
The Top Industries in Greece (2024)Developments in the Meat and Prepared Meat Products Industries
The ICAP CRIF study titled "The Top Industries in Greece", which is being conducted for the 15th consecutive year, highlights details and characteristics of important sectors of the Greek economy. The boom of the domestic economy in 2022 and 2023 is evident in the financial results of the Greek corporate sector, which saw an increase in turnover and net profits. Of course, international developments in 2022 affected the Greek economy in 2023, as the GDP growth rate slowed down. More specifically, Greece had a higher growth rate than the EU average and its GDP grew by 2.0% in 2023, compared to a 5.6% increase in the previous year. As for 2024, forecasts are optimistic and a European Commission report estimates that the Greek economy will grow by 2.2% in 2024 and 2.3% in 2025.
According to published balance sheets (for fiscal year 2022) of Greek S.A. and Ltd. companies, it becomes apparent that in 2022 the Greek corporate sector saw an increase in turnover and profitability. Examining the aggregated financial figures, it is clear that the total turnover of 23,073 enterprises, excluding those in the financial sector, increased by 35.6% in 2022 compared to 2021, amounting to 232 billion euros.
It should be noted that sales increased in all nine broad corporate sectors (excluding the financial sector). The largest (percentage) increase in turnover was recorded in the Energy and Water Supply sector (97.8%), followed by the Hotels and
Restaurants sector (70.3%). Next are the Agriculture and Fishing (36.0%) and Manufacturing (35.1%) sectors. The Mining and Quarrying sector recorded the smallest increase (7.1%).
However, let's take a closer look at the two sectors that are of immediate interest to us; the meat and prepared meat products sectors.
Meat: it's necessity and the weaknesses of the sector
Meat is an essential and integral part of the Greek diet. It is consistently chosen by consumers, which strengthens domestic production units. Large industries (particularly in poultry meat production) have an extensive distribution network, and their products are marketed under well-known and established brands.
These are the strengths of the meat sector. However, there are also weaknesses, as is, for example, the increase in production costs due to the high selling prices of feed and fattening grain, as well as the constant reduction of livestock farms and livestock. In addition, the high costs of transport to distant regions, the non-compliance of some businesses with international standards for health and safety conditions and the absence of controls are of concern to people in the sector. Of course, another problem is the strong competition in the sector of domestic farming and production of meat from imported products.
Text: Vasiliki Rousopoulou
• Growth opportunities and risks
Undoubtedly, the industry is evolving and remarkable opportunities are emerging. Large businesses are expanding their sales network and companies are now increasingly active in the production of organic meat and products, as consumers increasingly turn to organic products. Also, as tourism grows, so does domestic consumption. Companies' outward orientation is strengthened, partnerships with foreign industries and markets are established and new products are created to satisfy modern dietary preferences.
In any case, there is a risk due to the continuous decline of the country's population and the reduced purchasing power of households. The energy crisis has caused a rise in product prices, and people now tend to avoid eating meat frequently, feeling the need to follow a healthier diet.
In general, the majority of businesses in the sector are small companies, but they are involved in all stages, from the rearing and slaughter of live animals to the production, processing and standardisation of meat and meat products.
• Poultry meat as the first choice of Greeks
Beef and pork are predominant in the import sector, whereas poultry dominates the domestic production sector. In 2023 there was a 2.8% increase in production, compared to 2022, thanks to a 10.7% increase in poultry meat production. Beef/veal production was up by 0.4%, while sheep and goat meat production dropped by 7.7% and pork by 10.1%. Furthermore, in 2023 consumption increased by 3.2% compared to 2022, as tourism contributed to this by boosting sales to the HO.RE.CA business channel (restaurants, hotels, etc.).
It is worth noting that the unsustainable cost of meat has increased the country's meat trade deficit over the last two years
and made poultry meat the top choice of Greeks, which gained an advantage over other types of meat due to its significantly lower price.
• Financial data
Total assets grew by 11.9% in 2022 compared to 2021. During this period, equity increased by 18.7%. Medium and long-term liabilities and provisions decreased by 5.7%, whereas the shortterm ones expanded by 17.6%.
Total sales went up significantly by 20.8% in 2022, compared to 2021, as did gross profit (51.3%). Net profit was boosted by the sales boom in 2022, and EBITDA profit increased by 46.9%.
These figures are derived from the consolidated balance sheet generated based on a sample of 30 companies in the meat industry, 19 of which were profitable in the years 2022-2021.
Prepared meat products: acquis and vital issues
The major prepared meat product industries operating in Greece offer products with well-established brands and have well-developed distribution networks that cover almost the entire country. Consumers choose prepared meats a lot, as there is a wide variety of them on the market and they make it easier for everyone by offering the option to prepare a meal in a short time.
The difficulties of the sector are: a) the high degree of dependence of several production units on imports of raw materials, b) the high transport costs, and c) the fluctuating prices of raw materials, fuels and packaging materials.
Innovation, promotions and advertising
Businesses, therefore, are boosting their outward orientation and cooperating with major industries abroad. In addition, they prepare innovative products, such as those with less salt, and reinforce – with their credibility – consumers' acceptance and selection of processed/standardised meat products. Offers
MEAT - TOP BUSINESSES
Company Name
NITSIAKOS S.A.
IOANNINA AGRICULTURAL POULTRY
COOPERATIVE "PINDOS"
VESTA FOODS S.A.
AMBROSIADIS S.A.
ATTIKA MEAT VOUDOURIS – KONSTAS S.A.
HELLENIC QUALITY FOODS A.E.T.
Amounts in €
Updated company profile refers to the period of publication of the respective study
PREPARED MEAT PRODUCTS - TOP BUSINESSES
Company Name
IFANTIS S.A. GROUP OF COMPANIES
CRETA FARMS S.A.
P.G. NIKAS S.A.
Amounts in €
Updated company profile refers to the period of publication of the respective study
and discounts on old and new products and the creation of personalised advertisements, promoted on social media, are favourable opportunities.
Naturally, issues of vital importance for the sector are: the reduced income and the unfavourable economic situation of Greek households, the increase in inflation and by extension the increased cost of energy and raw materials, combined with the fact that consumers today tend to reduce their consumption of meat products.
• The production of the prepared meat products industry
In the prepared meat products sector, there are a number of large vertically integrated industries and several small and medium-sized industries producing mainly traditional prepared meat products and/or meat preparations. As regards large-scale industries, their distribution networks are extensive and well-developed and they market products with well-known brands.
Fast food restaurants and mass catering establishments make extensive use of prepared meat products in their meals, especially in the case of meat preparations. Thus, the country's trade balance for these products is in deficit, because imports
cost more than exports. Between 2021 and 2022, the domestic prepared meats market grew at an annual rate of 3.4%, whereas 2020 saw a decline due to the pandemic.
This growth seems to have continued in 2023, though not at an intensive pace, and now thanks to the boom in tourism and the HO.RE.CA. channel demand is increasing. Needs are generally covered by domestically produced products, with imports estimated to cover 17%-18% of the total market.
• Financial data
Total assets grew by 13.4% in 2022/2021, due to the above mentioned stocks and receivables. The "Fund - Banks" account decreased. These assets grew at a rate of 14.1% over the same period.
Businesses achieved a significant increase of 24% in sales in 2022/2021, while gross profit increased slowly, by 2.8%, as costs were higher. Operating results and net profit decreased by around 83%, as a result of the increase in operating expenses.
The data presented here are derived from the consolidated balance sheet, which was drawn up based on a sample of 49 companies in the sector. Of these 49 companies, 38 were profitable in 2022, compared to 37 companies the year before.
Thanos Aggelakis President at Hellenic Poultry Assosiation
Greek poultry products are superior in quality and taste
Poultry farming in Greece is one of the most potent livestock sectors with good prospects for growth, driven by enhanced nutrition awareness and a growing population. Mr Thanos Aggelakis, President of Hellenic Poultry Association (EDOP) and CEO of Aggelakis SA, shares insights and answers on industry strengths and challenges, the importance of intersectoral collaboration and the roadmap to more sustainable growth.
MEAT & DAIRY | Poultry farming is often described as the "success story" of Greek livestock farming. What is the "secret" of your success? Where do you excel compared to other sectors?
Thanos Aggelakis | Our industry benefits from full and well-structured vertical integration, which creates significant growth potential and enhances competitiveness. Greek poultry farming has responded decisively and swiftly to modern challenges, and today, Greek chicken competes successfully with imported poultry products—offering superior quality at a competitive cost. Greek poultry entrepreneurs have extensive experience and are known for their hard work, dedication, and dynamism, making the sector’s future look very promising!
MEAT & DAIRY | How important is the existence of the Hellenic interprofessional association for defending the interests of the sector and accelerating progress on complex issues?
Thanos Aggelakis | The existence of an organization like the National Interprofessional Organization of Poultry (EDOP) is vital for our sector. It serves as the collective body that expresses, with a unified voice, the challenges and concerns of poultry businesses in our country. EDOP is the main communication channel for Greek
In 2024, total poultry production in Greece reached about 1.5 billion birds.
Production costs have increased by at least 40% over the last three years, mainly due to rising energy and feed prices.
immediate interventions and strategic planning to strengthen the sector.
development of the sector.
MEAT & DAIRY | How do you assess your collaboration with the Ministry of Rural Development and Food and the competent governmental organizations and institutions? Do you perceive the State as an "enemy" or an "ally" in your efforts?
Thanos Aggelakis | Our collaboration with the Ministry of Rural Development and Food is ongoing, as we believe that the State should, by definition, act as an ally in our efforts. However, there are chronic issues that hinder the effectiveness of this collaboration. One of the main concerns is the need for more meaningful communication and active participation of institutional representatives of the sector, such as EDOP, in decision-making processes. The existence of a more coordinated mechanism for managing issues would significantly contribute to strengthening our sector, whether it concerns immediate challenges or the formulation of long-term strategies.
MEAT & DAIRY | What are the biggest problems currently facing Greek poultry farmers? How much do you estimate that production costs have risen in recent years?
Thanos Aggelakis | Today, Greek poultry farmers face significant challenges, with the most pressing being the lack of adequate subsidized programs for the primary sector, which limits the potential for development and modernization of their operations. Additionally, the licensing processes present significant difficulties, as environmental regulations are interpreted differently from one region to another, creating delays and uncertainty for businesses in the sector. Regarding production costs, they have increased by at least 40% over the last three years, primarily due to rising prices in energy and feed, as well as a shortage of labor. This situation requires
MEAT & DAIRY | Are you concerned about the avian flu situation? Is our country at risk of an epidemic similar to that of smallpox or the plague of goats and sheep?
Thanos Aggelakis | Greece is not facing an immediate threat from avian influenza, as evidenced by previous years, where no cases have been recorded in domestic poultry farms. An important protective factor is the country's climate, which, primarily due to high temperatures, does not favor the transmission of the disease. Of course, we are implementing all biosecurity measures preventively in cooperation with the relevant local authorities and are constantly vigilant to promptly and effectively eliminate any potential risk of infection from any contagious animal disease.
MEAT & DAIRY | According to the recent report from the European Commission on the agricultural prospects of the EU for the period 2024-2035, an increase in poultry production and consumption is forecasted. What is your perspective on this?
Thanos Aggelakis | Indeed, there is a significant increase in poultry consumption at the European level, and this trend is expected to continue over the next five years. In Greece, this rise is particularly noticeable, as per capita chicken consumption, which was around 22 kilograms annually a few years ago, now reaches 30-32 kilograms. According to studies we have available, poultry sales in our country increased by 5% in 2024 compared to 2023, which confirms the sector's dynamism.
MEAT & DAIRY | What do you think is the reason behind the European Commission's prediction that poultry will be the only animal protein to see global growth in the coming years?
Thanos Aggelakis | The global trend in nutrition is
In Greece, the per capita chicken consumption, which until a few years ago was about 22 kg per year, is now 30-32 kg
increasingly shifting toward healthy, sustainable, and high-quality choices. Chicken perfectly meets these criteria, as it is the most affordable form of animal protein, combining low fat content with high nutritional value. At the same time, it has the smallest environmental footprint compared to other types of meat. Additionally, its versatility in cooking, quick and easy preparation, and suitability for all dietary needs—from the most sensitive to the most demanding—make it an essential part of the diet, continuously boosting its popularity worldwide.
MEAT & DAIRY | What was the total poultry production in Greece in 2024? What percentage was organic? Is there enough demand for free-range products to justify further investment?
Thanos Aggelakis | Total poultry production in Greece reached approximately 1.5 billion birds, with organic farming accounting for a very small share—well below 1%. While demand for free-range products is higher than that for organic, it remains relatively limited and is fully covered by current production. Based on available data, further investment in this market segment does not appear to be a priority at this time.
MEAT & DAIRY | How do you expect poultry meat prices to develop in the medium term? Will 2025 be a "better" year than 2024 for Greek producers and consumers?
Thanos Aggelakis | Our estimate is that 2025 will be a positive year for Greek producers, just as 2024 was, as demand remains strong and production costs are gradually stabilizing. Meanwhile, consumer prices are starting to decline, and we anticipate a more stable and fair year for both producers and consumers.
MEAT & DAIRY | How do Greek poultry products differ from those available in international markets? Are there key strengths that give them a unique identity compared to the competition?
Thanos Aggelakis | Through our industry assessments, we have found that Greek poultry products are widely recognized for their superior quality and taste compared to foreign alternatives—a fact that is broadly acknowledged. Their excellence is primarily attributed to two factors: the use of high-quality feed and the strict animal welfare standards applied in poultry farming. A prime example is OliVchicken®, a specialized breed by Aggelakis SA, which represents a global innovation. It is raised on a 100% plant-based diet, including 55% corn and 2% olive oil - a combination that enhances the nutritional profile of the meat while delivering a rich, distinctive flavor that makes it stand out.
MEAT & DAIRY | How important do you consider extroversion for a company? What best practices should poultry farms adopt to expand beyond national borders?
Thanos Aggelakis | Extroversion is crucial for a company’s growth, as it opens up new market opportunities, fosters diversification, and enhances competitiveness. Poultry farms aiming for international expansion should focus on maintaining top-tier quality, implementing sustainable practices and high animal welfare standards, and building strategic networks in their target markets. The ultimate goal is to position Greek poultry as a superior product in terms of taste, quality, and nutritional value, securing the recognition it deserves on the global stage.
DRF
DRF is a patented dehydrated rice product which can replace 5-15% of meat in recipes based on minced meat. In application like burgers results to more juicy products with better structure. Ideal for fat replacement up to 50% to produce light products. Requires rehydration at a ratio 1:3 or 1:4 water for approx. 6 hours in advance. Available in flakes coarse or fine and also in powder. Suitable for Vegan products. Declaration: rice flour or rice flakes. It is allergens free and has been USDA and FDA approved.
RUSK
The No1 Rusk for minced meat products. Produced with the traditional slow bread making method. Consistent, with strict microbiological specifications. Capable of absorbing water 2-3 times its weight without becoming soft and pasty. Facilitates the mixing procedure and gives a homogenous and more juicy product. Available in various sizes, from fine powder to coarse and also from whole wheat flour. Ideal also as filler and carrier.
BREADCRUMBS
Advanced technology, high quality breadcrumbs and breadcrumbs blends with corn flakes, tortilla, cheese powders and herbs. Exclusive recipe, selected ingredients to ensure minimum oil absorption and maximum crunchiness. Ideal for coating of meat, fish, cheese and vegetables. Can be cooked in the pan, in the oven or in the microwave. Available in various colours and sizes.
Quality Bubalis
Production of meat with superior quality characteristics from the Greek buffalo
ARTICLE
DR GEORGIOS SAMOURIS | MARIA IOANNIDOU MSC. | ELENI TSAVEA Department of Animal Products Hygiene & Technology and Toxicology Veterinary Research Institute, Hellenic Agricultural Organization – ELGO-DIMITRA
The water buffalo (Bubalus bubalis) is a foodproducing animal belonging to the cattle family (Bovidae). The largest water buffalo population in the world is found in Asia. Large populations are also found in Egypt and South America, at 2.3% and 2.4% respectively, as well as in Australia and Europe.
Water buffaloes (Bubalus bubalis) have been an integral part of Greek livestock farming since the late 19th century. These animals have developed some unique morphological characteristics as well as performance characteristics due to the many years of geographical isolation.
The Food and Agriculture Organization of the United Nations refers to the population of Greek buffaloes (Bubalus
bubalis) as a separate breed, called "Greek buffalo", and describes it as an endangered species. Nowadays, water buffaloes are mainly found in the northern, central and western part of the country. However, the majority (80% of their population) is concentrated around the Lake Kerkini National Park in Northern Greece. Moreover, as a foodproducing animal, it provides valuable products, leading to an increased interest in the breeding of this species in Greece. Their current population is about 4,000.
Although buffalo farming presents specific characteristics and difficulties, it can become a dynamic sector of livestock farming, contributing to the production of animal products. Demand for meat especially has increased, and buffalo meat
products are viewed, in comparison with beef, as new food options of particular biological and nutritional value. Meat quality is influenced by various factors, with animal nutrition playing a key role as it affects biological processes in the muscles, resulting in variations in meat quality.
In order for Greek buffalo meat to become competitive, it has to not only be a safe but also a high-quality option for consumers. Especially in the European Union, quality is a key factor that directly influences price setting in the market. Buffalo meat and its products are essential sources of protein, fat, minerals and other essential nutrients. Consumers worldwide are looking for higher quality meat and meat products with lower fat, cholesterol and sodium chloride contents, as well as a better ratio of fatty acids. Fatty acids are the main component of fatty substances in meat. The fat and fatty acids found in both adipose tissue and muscle play a key role in the quality of the meat and are particularly important for its nutritional value.
Research
In recent years, the Greek buffalo has evolved from an endangered breed into a dynamic sector of livestock farming with significant market potential. It can be
considered one of the healthiest types of red meat, as it is rich in iron and protein and low in fat and cholesterol. The increasing demand for primary and processed Greek buffalo products makes interventions in the farm and the production system necessary, as farming conditions affect the welfare of the animals and the production of highquality products.
The aim of the "Quality bubalis" project was to develop and implement a comprehensive holistic management system for all farms that breed Greek buffaloes. Thus, the production of healthy buffalo meat with superior quality characteristics can provide the raw material for processing companies to produce innovative products and increase their marketability.
Data collection
For this project, 42 samples of buffalo meat from Kerkini were studied in terms of their physicochemical properties. The samples were divided into two periods; the winter season, from October to March, and the summer season, from April to September. Their protein, fat, moisture content and fatty acid profile were determined. The change in lipid oxidation during freezing was studied in relation to time.
Characteristics of Greek buffalo meat
The buffalo meat samples showed a rich fatty acid profile (Table 1). Specifically, 33 and 36 different fatty acids were found in winter season and summer season buffaloes respectively. The results of this study showed that there is little variation between winter and summer season fatty acids. Specifically, there was an increase of unsaturated, monounsaturated and polyunsaturated beneficial fatty acids in buffalo meat in the summer season. By contrast, saturated fatty acids decreased in the summer season samples.
As regards the physicochemical properties (Table 2), the study showed low fat and high protein percentages. Finally, increased lipid oxidation was observed during freezing (some meat samples are shown in Figure 1), both during the winter and summer season.
Conclusions
Greek buffalo is a product with a high nutritional value. It is interesting to note that buffalo meat has a low fat content, which, combined with its beneficial fatty acids and high protein content, makes it a high-quality product.
TABLE 1
Average value expressed as a % percentage by weight of fatty acids (% methyl ester concentration in the total methyl esters)
Authors
Dr Georgios Samouris is Research Director at the Veterinary Research Institute of the Hellenic Agricultural Organization – ELGO-DIMITRA, specialized in food safety and quality.
TABLE 2
Physicochemical properties of the meat samples
GRAPH 1
MDA values during freezing
Maria Ioannidou (MSc Chemistry) is a Special Technical Scientist at the Veterinary Research Institute of the Hellenic Agricultural Organization –ELGO-DIMITRA, specializing in Chemistry and the analysis of food and animal feed.
Eleni Tsavea, Agronomist, (MSc Toxicology), Scientific Associate at the Veterinary Research Institute of the Hellenic Agricultural Organization –ELGO-DIMITRA.
This study was conducted in connection with the project entitled: "Integrated meat and raw milk production system with superior quality characteristics from the Greek buffalo (Bubalus bubalis)" MEASURE 16, COOPERATION, DEDICATED SERVICE FOR THE MANAGEMENT OF THE AGRICULTURAL DEVELOPMENT PROGRAM 2014 - 2020, CODE Μ16ΣΥΝ2-00193
GARBY ANKA S.A.
Almost 80% of Greeks eat meat more than twice a week
Nationwide survey on the consumption habits of Greeks in the meat market
The butchers' unions of Thessaloniki and Heraklion, Crete, in collaboration with KASALIAS Food Industry Consultants and O.MIND CREATIVES, present the nationwide surveys conducted to determine consumer habits regarding the meat market.
The surveys were conducted on a nationwide scale, further divided into regions (Athens, Thessaloniki, Crete and the rest of Greece). The first survey concerned all age groups and the second one concerned young consumers aged 18-25 and 25-35.
The surveys were designed and analysed by KASALIAS Food Industry Consultants and conducted by INTERVIEW. The aim of the surveys is to help all stakeholders in the meat value chain (butchers, processors, traders, etc.) to anticipate and design their future business plans.
Where and how often do Greeks buy meat?
First of all, Greeks remain among the major consumers of meat, with non-meat eaters accounting for 2.5% and 0.9% for young people respectively. Conversely, among all respondents across the country, 18.1% said that they eat meat once a week, while 46% said that they eat 2-3 meals with meat per week. In fact, 33.4% of survey participants eat meat more than 3 times a week, which means that a total of 79.4% of Greeks eat meat 2 or more times a week.
In addition, 56.5% of respondents said that they have not reduced their meat consumption in the last two years.
An important finding is that young consumers cook at home often and order in less, with 28% of participants saying that they cook every day (2.8% order in every day).
Butcher shops continue to be the number one preference of consumers, but there are important differences compared to the past. More specifically, this preference is at 48.2% in Attica and at 60.1% in the rest of Greece, with supermarkets having a share of 27.9% (35.5% in Attica) and hypermarkets showing significant growth with a share of 5.1% (4% in 2018), which is almost doubled (10.1%) in Attica. Progress is also being made at Hard Discount stores, which sell exclusively packaged meat and have a 3.8% share nationwide (3.6% in Attica), whereas in 2018 it was 1%.
The findings are similar among young consumers, a significant difference being their greater familiarity with packaged meat, for which they show a preference of 12.1%.
What is the favourite meat of the Greeks?
According to the findings of the survey, the number one meat preference of Greek consumers is chicken at 39.4% and at 50.8% in the case of young consumers. This is attributed to both its lower price and the view that it is healthier than other meats. At 28.3%, beef remains
How many meals with meat do you eat per week?
Which type of meat do you eat most often?
Beef Pork Chicken Turkey
Lamb - Goat
Other
consistently in second place, while pork consumption –particularly among young consumers – is on the decline, accounting for 26.8% of consumers' preference. On the other hand, only 3.5% said that they prefer lamb or goat.
Consumers purchase beef mainly as minced meat at 50.2%. However, the percentage of consumers requesting a cut by name has increased significantly (27.3% overall and 33% for Attica, compared to 14% in 2016). This, coupled with the fact that there is now also a demand in butcher shops for special cuts and aged beef, shows that a number of consumers is becoming more informed about the meat they consume.
What criteria do Greeks use to choose the meat they consume?
Quality remains the main purchase criterion (66.6%), though it is not easy to determine what is meant by "quality". For 22.8% of survey participants, price is the main purchase criterion, and there is also a significant percentage (54.4%) of people who buy meat on offer.
We know from previous surveys that the main quality criterion for consumers was the meat's local sourcing, which we see being reversed, as now only 8.9% of participants had the origin of the meat as the first criterion. However, 69.9% believe that there is a difference in quality
Rest
INFO
The butcher shop remains the number one preference of Greek consumers, although it is on a downward trend (almost -20% since 2016). By contrast, supermarkets and meat hypermarkets increase their shares by about 9% and 1% respectively, with the latter having a share of 10.1% in Attica (48.2% for butcher shops, 35.5% for supermarkets).
between Greek meat and imported meat. On the other hand, 75.2% of consumers answered in the affirmative when asked if they would buy meat from a different country of origin if they were sure it was of better quality.
Other quality criteria, such as nutritional information, information from product labelling, animal welfare and environmental protection, are now also recorded. 65% of respondents would like to receive nutritional information about the meat they buy from the butcher.
In fact, 70.5% of participants said that they "often" read the label when buying packaged meat preparations or cold cuts, with "rarely" accounting for 20.1% and "never" for 9.4% of responses. For 63.3% of Greeks, it appears that animal welfare and environmental protection are included in their purchase criteria. For 77.6% of respondents, the butcher shop being certified according to a quality system is also an important criterion.
It is worth noting, in closing, that meat preparations (Ready to cook) now have a significant market share, a fact that is confirmed by the findings of the survey, according to which 29.2% of Greeks consume them frequently and 52.4% consume them rarely. In addition, 70.5% of the participants responded that they often buy meals that have already been cooked at the butcher shop, a service that has begun to emerge on the market in recent years.
WAY OF LOADING
TRIANTAFYLLIDIS EQUIPMENT is the first company in the Balkans to design and manufacture its own model of pig stunning machine using CO2 carbon dioxide.
Made of stainless steel and hot-dip galvanized steel according to all necessary standards
The animals are divided into groups and mechanically led to the stunning cage, which automatically descends into the underground chamber with CO2
The stunned pigs are removed from the cage mechanically and sent for further processing.
Machine capacity:
• PSM-60: up to 60 pigs/hour
• PSM-100: up to 100 pigs/hour
• PSM-140: up to 140 pigs/hour
• PSM-180: up to 180 pigs/hour
Way of loading:
1) PSM BRSL (Back Right Side Loading)
2) PSM BLSL (Back Left Side Loading)
3) PSM BBSL (Back Back Side Loading)
4) PSM RSL (Right Side Loading)
5) PSM LSL (Left Side Loading)
CE certified
In accordance with regulations for responsible treatment of animals during slaughter
Full automation of the stunning process
BAKRATSAS MEAT
GYROS AND SOUVLAKI EXCLUSIVELY MADE FROM GREEK PORK MEAT
Bakratsas Meat
Address: 1st km of KarditsaTrikala ring road, Karditsa, 43100 (Karditsa’s Central Meat and Vegetable Market)
Tel: +30 2441075905
Fax: +30 244175045
E-mail: bakap1@otenet.gr
Website: www.bakap-meat.gr
Contact Person: Bakratsas Apostolos
Trying to emphasize on the quality of the greek pork meat combined to its high nutritional value, our company produces Gyros and Handmade Souvlaki based exclusively on domestic pig livestock.
To ensure the excellence of our products, our suppliers are premium greek farms, carefully selected, specialized in responsibly raising pigs. With this provenance, our meat
COMPANY’S HISTORY
boasts the character and its authentic flavor without additives or extended industrial processes.
In order to fulfill the high quality demands of our customers, our company operates in a modern fully-equipped environment and is certified in the framework of various quality assurance systems which includes the ISO 22:000 and the International Food Standard (IFS).
In 2005, Apostolos Bakratsas founded the “Apostolos Bakratsas P.C.” in Karditsa. Since then, the main business areas have been the production – processing – packaging of meat products, as well as supplying them to butcheries and delicatessen stores. In 2016, business was expanded by producing gyros and handmade souvlaki, aiming in this way at accommodating food service industry needs. The company’s philosophy is to ensure the high quality standards of its products by using exclusively exceptional greek meat.
The Roussounelos family establishes Syros as a culinary destination for meat in the Cyclades
Last November, an establishment unlike any other in Greece opened its doors in the heart of the Cyclades, in magnificent Syros.
A traditional building was converted into a complex that co-houses a modern butcher shop, a stateof-the-art meat processing facility and a restaurant, which aspires to become a culinary destination for meat in the Cyclades.
The Roussounelos family has made history in the meat industry since 1945, combining rich tradition with innovation, and it continues to make history today.
In 1977, they moved to their own premises and, in 1998, they breathed new life into their business with
A unique multi-purpose establishment in Greece, which includes a modern butcher shop, a vertically integrated meat processing facility and a restaurant, offering new and innovative patented products.
an extensive renovation. They are now moving forward in this new age with a major investment in a state-of-theart building which, in addition to a retail shop, houses a vertically integrated meat preparations production line equipped with the latest technology.
The company produces a wide range of meat preparations from beef, pork and chicken, as well as cold cuts. With registration codes A 921, PE 622, IMP 794, the company is certified for the hygiene and safety of its products in accordance with the requirements of the international standard EN ISO 22000:2018, verifying to its customers that all the products are safe, healthy and traceable.
The Roussounelos family's mission is to keep the tradition of the Cyclades alive. The new range of local products, such as "Louza", Syros sausage with fennel, sausage with San Michali cheese and more, aims to find its
well-deserved place in the Greek and European markets.
The Roussounelos family's new investment is not just an expansion, but a statement of faith in the future. In a space that meets the strictest hygiene standards and includes state-of-the-art technology, the company continues to meet the needs of both the retail and wholesale markets, offering products that reflect the quality and trust built over 78 years.
The entire project was developed by the team at Kasalias Food Industry Consultants, in collaboration with the Roussounelos family. In addition to the innovative products that have been designed and are already on the market, there are ongoing efforts to add even more new, innovative and patented products to the range; these will be presented in the coming months as part of the restaurant's operation, which will be ready for the summer season.
DAIRY Investments Automation and modernization in the Greek dairy market
Although Greece, like all European economies, is experiencing a minor decline in consumer purchasing power, dairy and cheese companies based in the country continue to invest mainly in automating production, modernizing operations and upgrading their packaging. Some of them are even investing in solutions that limit their environmental footprint.
Significant investments were made in 2024 with Greek dairy and cheese companies leading the way – there are several that are currently underway (first quarter of 2025).
The positive investment climate reflects – to some extent –the potential of primary production in Greece, as well as the interest of large business groups in further strengthening their position in the Greek dairy market. And it's not just domestic groups that are investing. It is especially positive that there are also investments by multinational groups in Greece. A typical example is the investment of the Austrian cooperative dairy group Berglandmilch through its subsidiary Desserta Hellas, and the strengthening of the Alpiland brand in Greece.
Let's take a look at the investment wave that swelled in Greece in 2024 and continues its dynamic course until today.
Hellenic Dairies
In 2024, Hellenic Dairies Group, based in Trikala, a small lowland town with a rich dairy tradition in the region of Thessaly in Central Greece, inaugurated its new halloumi production plant in Cyprus. The new plant (which will produce two great Cypriot cheeses, PDO halloumi and anari) includes buildings with a total surface area of 12,000 sq.m. and has a production capacity of 18,000 tons of halloumi per year, which is equivalent to almost 40% of the total annual quantity of halloumi in Cyprus.
The Hellenic Dairies production plant implements green methods of utilizing production resources and it includes an anaerobic wastewater treatment unit, where the organic load is decomposed and biogas is produced and used as fuel, covering part of the plant's thermal needs. It is important to mention that part of the electrical needs is covered by photovoltaic panels. Realizing the problem of limited water
Major project with Lely and Milkplan at Theodosis Adamakis Farm, in Didymoteicho, Evros, involving the installation of 9 robotic milking systems
supply in Cyprus, the Thessalian dairy group "has designed a unit to recover water from the production plant's treated wastewater, in order to direct it to secondary uses".
Alongside the plant in Cyprus, Hellenic Dairies Group inaugurated an automated logistics center with a large warehouse in Brasov, Romania, on behalf of its subsidiary dairy company Olympos. This is an investment that amounts to €40 million. The large cold storage warehouse that was constructed is expected to strengthen the Thessalian Group's position in the Romanian market and that of the Balkans as a whole. At the same time, as noted in the announcement, "this project helps the company to take continuous steps towards a greener future". Olympos' cold storage warehouse is one of the largest in Romania, with a capacity of 32,000 pallets. It helps reduce the carbon footprint, having a footprint seven times smaller than a normal warehouse.
Hellenic Dairies Group has a strong presence in the dairy sector with the companies "Olympos", "Tyras", "Rodopi" and "Agno" and in 2023 had a turnover of €598.5 million, compared to €493.8 million in 2022. As noted in the Group's financial statements, the strong export orientation has led to the continuous increase in sales in recent years, resulting in 55% of both the turnover and the total revenue of the company now coming from foreign markets, with a constantly expanding share compared to sales in Greece.
KRI KRI
Kri Kri, a Greek dairy company based in Serres, in the region of Central Macedonia, Northern Greece, recently celebrated 70 years of operation. It is considered one of the "diamonds" of the Greek food and beverage industry and has been repeatedly awarded for its export performance.
Kri Kri recently installed the largest pasteurizer for yogurt production in Greece, which is now operating at its production plant in Serres and doubles the company's capacity to receive and store fresh milk from its network of partner livestock farmers. The pasteurizer was installed by Tetra Pak, a multinational company that develops food processing and packaging solutions around the world.
As stated in a Tetra Pak announcement, "with innovation as a core value, Tetra Pak continues to invest in cutting-edge technologies, working closely with key players in the food and
beverage industry, such as the leading Greek dairy company Kri Kri, to develop solutions and innovative approaches that adapt production to the growing demand for Greek yogurt, which is exported globally."
Vassilis Xenogiannis, Director of Food Processing at Tetra Pak, states: "This was a challenging project, as the process of expansion was particularly demanding. The goal was not to simply add another production line. The implementation had to be done with minimal disruption to plant operations, which are carried out 24/7 to meet market demand."
Dimitris Barmpoutis, Kri Kri Plant Manager, says: "We are especially proud that together with Tetra Pak, with whom we have been working for 16 years, we have successfully integrated another high-standard technological innovation, contributing to the rapid growth of Kri Kri."
At the same time, Tetra Pak and Kri Kri are pioneering another innovative solution, as they press ahead with the installation of a new high-capacity fast freezing system for family packs and ice cream cups, in order to support the growing demand in the Greek and international markets.
It is worth noting that Kri Kri's share is traded on the Main Market with a capitalization of €430 million and is now the largest listed company in the food industry in terms of market capitalization. According to its management, its annual turnover is also estimated to exceed €250 million, compared to €216 million in 2023 and €172 million in 2022.
Kalavryta Cooperative
In Kalavryta, on the northwestern side of the Peloponnese, the Agricultural Dairy Cooperative of Kalavryta is an important source of wealth creation for the Region of Achaia. Utilizing a wide network of mostly mountain-based sheep and goat farmers and having vertically integrated its production and processing of milk for years, it has managed to secure an enviable position in the Greek market with its famous feta cheese, in addition to its export activity. It is worth noting that the Cooperative has managed to be at the top of domestic feta sales, with a share ranging from 15% to 20%.
During this period, the Agricultural Dairy Cooperative of Kalavryta invested a total of 13 million euros in its infrastructure, in order to maintain its leadership in the Greek feta market. Feta and two other profitable products that the
The Kalavryta Cooperative invests in a new production line and a feed production plant
The Kri Kri production plant in Serres, where the largest pasteurizer for yogurt production in Greece was installed
Cooperative offers, mizithra and white goat cheese, as well as its creams, have led the Cooperative to success. In particular, the Cooperative achieved a turnover of €50 million in 2023 and a profit of €3,3 million.
A large percentage of the new investment was allocated to automation, because, as Pavlos Satolias, President of the Cooperative, says: "Labor shortage combined with increased demand makes automation essential to maintain the quality and quantity of our products." Automation includes the installation of a robotic curdling system and the new mizithra production line.
In order to address the major problem with feed, which has increased the cost of production and is now a big problem for Greek farmers, the Kalavryta Cooperative has decided to create a modern feed production unit, which is expected to begin operating in May 2025 and will offer the 1,150 farmers of the Cooperative quality feed at low prices. Modern automatic milking parlors will be set up to assist 60 of the Cooperative's livestock farmers, who will cover 25% of their purchase cost, with the rest being covered by EU funds.
Investments in the dairy/cheese sector
Company
Berglandmilch
Kri Kri
Hellenic Dairies [1]
Hellenic Dairies [2]
E.A.S. Naxos
Agricultural Dairy Cooperative of Kalavryta
Omiros Dairy Industry
1 Olympos Dairy's halloumi production plant in Cyprus includes buildings with a total surface area of 12,000 sq.m. and has a production capacity of 18,000 tons of halloumi per year.
2 The cold storage warehouse of Olympos Dairy is one of the largest in Romania, with a capacity of 32,000 pallets.
At the same time, another investment will be underway in the mountains of Achaia in the northwestern Peloponnese: a new packaging plant, which has the capacity to do packaging in wooden barrels, a trademark for the traditional Kalavryta feta cheese. This is an investment that amounts to one million euros. Finally, 60% of the Cooperative's energy needs will be ensured by: a) the completion of the biogas production plant, and b) the installation of 1 MW of photovoltaic panels. It is worth mentioning that the Cooperative's electricity costs for last year exceeded 500,000 euros.
Omiros Dairy Industry
Sidini, a village in the lowlands of Thrace in the Regional Unit of Xanthi, was chosen by the dairy company Omiros for the construction of a new milk collection facility on a surface area of 7,500 sq.m., with 1,200 sq.m. buildings and additional biological purification facilities. Omiros, a dairy company from Central Greece with a strong export orientation, has created a new milk collection facility to meet the growing demand for feta in foreign markets, to which more than 90% of its production is directed.
Headquarters
Cooperative, Austria
Serres, Central Macedonia
Larissa, Thessaly, Central Greece
Larissa, Thessaly, Central Greece
Naxos, Cyclades
Kalavryta, Achaia, northwestern Peloponnese
Trikala, Thessaly, Central Greece
Investment Activity
Acquisition of a domestic company through the Greek subsidiary Desserta Hellas to strengthen the Alpiland brand.
New facility with twice the capacity to receive and store milk and installation of the largest pasteurizer for yogurt, in collaboration with Tetra Pak.
New production plant for PDO halloumi and anari in Cyprus. It includes buildings with a total surface area of 12,000 sq.m. and has a production capacity of 18,000 tons of halloumi.
€40 million investment in Brasov, Romania. Large cold storage warehouse. Strengthening the Thessalian Group's position in the Balkan market.
New cheese production plant in collaboration with the Agricultural University of Athens and Tesco Food Technology.
Installation of a robotic curdling system, a new mizithra production line & a modern feed production plant, which is expected to be operational in May 2025.
New milk collection facility in Xanthi on an area of 7,500 sq.m. with 1,200 sq.m. buildings and additional biological purification facilities.
In addition, the investment in Xanthi also covers the company's geographical development, as it has not had a presence in Northern Greece until now. According to the company's management, the livestock farmers of the region have the potential to meet the needs of the new unit, given that the company supports them with feed and livestock.
The new plant will exclusively collect sheep's milk in two collection lines with a capacity of 25 tons per hour and a warehousing capacity of 100 tons. The company's tanks, which are cleaned by an automatic washer system, will collect the milk so it can be transported to the company's central production plants for processing.
Omiros Dairy, in cooperation with 2,500 livestock farmers throughout Greece, collects in total approximately 40,000 tons of milk annually. With the increase from the new collection unit, the volume is expected to increase to help reach the company's turnover target of €90 million, up from almost €73 million last year and €53 million in 2022.
E.A.S. Naxos
The new large production plant of the Union of Agricultural Cooperatives of Naxos is in the process of being completed, and operation is scheduled to begin in the very near future. The Union is one of the leading Greek agricultural cooperatives and is based in Naxos, the largest of the Cycladic islands, in the middle of the Aegean Sea. It is famous for its Graviera Naxou PDO, a fine-quality cheese that is in high demand in international markets.
All production lines and milk processing systems have been installed in the cooperative dairy company's production plant and only the construction of the cooling chambers remains to be completed. The investment in the new production plant is expected to amount to approximately €7.5 million, and the plant will have a processing capacity of around 100 tons of milk per day.
What prompts the investments?
According to market players interviewed by the professional magazine Dairy News, there are three reasons why more and more Greek or multinational companies continue to invest in the Greek dairy/cheese sector: (a) the commercial power of feta in the international market; (b) the lack of workers with specialized knowledge in animal husbandry and dairy/cheese production; and (c) the fact that the high prices of energy and feed that keep the cost of cheese production high are not deescalating.
Feta is undoubtedly the strength of the Greek dairy industry, with annual export revenues of over €730 million, when a decade ago exports barely exceeded €120 million. Domestic production of goat and sheep milk, which is the valuable raw material for feta production, is increasing by 20 to 30 thousand tons per year, despite the fact that animal husbandry is not an attractive career choice for young people in Greece. In Greece, goat and sheep milk has already reached 890,000 tons, of which about 130,000 tons are used in feta production and about two thirds of these are exported, i.e. 85,000 tons. Feta is currently exported to 78 markets, with two thirds of domestic production being exported. In 2023, the value of PDO Feta exports reached €735.25 million, a significant 21.4% increase compared to the previous year. The volume of feta traded in overseas markets reached an all-time record of over 87,000 tons.
Investments in livestock farming
Less visible though equally important are the investments in the livestock sector, which are also on the daily agenda, as infrastructure projects are being implemented throughout Greece, despite the unfavorable climate for livestock farming. In Didymoteicho, a small town in northeastern Greece near the border with Turkey that has a significant cattle farming industry, a major project was completed at the farm of livestock farmer Theodosis Adamakis, who keeps about 500 cows. This major project involved the installation of nine robotic milking systems from the multinational company Lely, while the Greek company Milkplan, which also participated, supplied the unit with resting stalls and mattresses, a ventilation system, a cooling system, a lighting system, headlock systems and a weaning system with automatic weaning machines and a robotic arm. Milkplan recently announced the implementation of Milkplan's largest parallel rapid exit milking parlor in the world. According to a post by the company on social media, the MP Armektron F4All stainless steel milking parlor, with 2x60/120 positions, electronic milk metering and automatic detachment and a 10,000-litre MPP, will support the milking of 3,000 Murciano-Granadina goats at a goat facility in Saudi Arabia.
Greece boasts 20 types of cheese registered as PDO cheeses and hundreds of others produced on its territory.
A divine affair acted out by humans Cheeses of the Greek islands
By Giannis S. Tsakiris*
The goat Amalthea nurtured and raised the king of the gods, Zeus, in a cave in Crete. The islander Cyclops Polyphemus (son of the god Poseidon), who was defeated by the resourceful Odysseus, was perhaps the first cheesemaker recorded in a written text and, according to Homer, he made cheese from sheep's milk. According to another legend, Aristeas (son of Apollo) lived on the island of Naxos and taught cheesemaking. Hermes, on the other hand, flew on his winged sandals from one island to another as the divine protector of the shepherds, who called him "tyreftis", i.e. the sponsor of cheese. Numerous stories and Greek myths, all revolving around this unique product: cheese, which seems to have been a... divine affair. An affair of the Greek islands.
Livestock farming has always ensured the food and livelihood of the inhabitants of more than 100 inhabited islands of Greece. The climatic conditions and the natural environment of most of the Greek islands led the inhabitants to raise sheep and goats, with the exception of some islands of the Cyclades, which have traditionally raised cows since the 17th century. Some of these
animal breeds are perfectly adapted to the peculiarities of each island. Tough and hardy enough to survive in volcanic soils, these animals produce fat-rich milk, suitable for the production of excellent cheeses.
Indicatively, we can mention the special breed of the sheep of Chios with their high milk production, the sheep of Lesvos with roots in the East who are much sought after for breeding in mainland Greece, the sturdy sheep of Kefalonia and Zakynthos with their high milk production, the small but productive sheep from Sfakia, Crete and the goat breed of Skopelos, etc.
Climate, sea & soil
The sun, the soil and the salt of the sea offer the Greek islands with a rich, greatly varied flora, which includes all kinds of herbs and aromatic plants. The pastures of the islands create the most favourable conditions for the production of sheep's, goat's or cow's milk with a unique taste.
When this milk is processed with the help of the experience, the eternal knowledge and the passion of the small island cheesemaker, wondrous flavours emerge that have nothing
to envy when compared to the famous cheeses of Europe. For centuries, cheese production on the Greek islands was a family affair. The unique technique and traditions of each family were reflected in the cheeses produced in each village.
Continuous development and progress has led to small, organised cheese dairies that meet all modern standards, applying the HACCP and ISO systems and combining tradition with technology. Safe, tasty, unique products have won the trust of markets both in Greece and abroad.
Among the other factors that make island cheeses unique is the short distance between the pastures and the cheese dairy, which favours the immediate transport of the milk and allows the cheesemaking process to take place only a few hours after milking, thus retaining all the flavours and aromas of the aromatic herbs.
Products that stand out
The gruyere of Crete is made from sheep's milk and it owes its spicy taste to the 12-month maturation period, while the famous gruyere of Naxos retains the signature taste of the cow's milk that is used in its production. A similar type of gruyere is produced in Tinos, in small quantities. The "San Michalis" gruyere of Syros is a worthy competitor to the Italian Parmesan. In Zakynthos (Ionian Sea), the gruyere is matured in olive oil, while this is also the case with the unique and famous Ladotyri cheese of Lesvos.
Kefalotyri cheese is produced in many parts of the Greek islands from sheep's and goat's milk. Its taste is salty and spicy and it is the perfect accompaniment to a spicy pasta dish.
As far as hard cheeses are concerned, we should mention kasseri, a very popular cheese made from sheep's and goat's milk and the wine cheese of Kos, as well as similar cheeses on the islands of Nisyros and Leros, which are matured in wine lees. The Arseniko cheese of Naxos, the Volaki cheese of Tinos, the Kerkyra cheese of Corfu (Ionian Sea) and the Mytato cheese of Kythera are worthy competitors on the list.
The king of soft cheeses made on the Aegean islands is Feta PDO, only made on Lesvos and Lemnos (both in the northern Aegean Sea) and Kalathaki PDO of Lemnos, which takes its name from the shape of the small basket in which it is stored as it matures. On the other islands, other varieties of soft white cheese are also produced that are considered variations of feta, which, however, cannot bear the name "feta", since they have not been classified as PDO and are therefore found under other names such as Armogalo from Samos, Kathoura from Ikaria, Armexia from Andros, Petroto from Tinos, Xyno from Kea and Lefkotyri from Crete. A speciality of the island of Chios and the Cyclades is Kopanisti cheese, a soft cheese that perfectly accompanies ouzo and raki, with a taste that shines just as bright as that of French Roquefort. In Chios, we will also find Mastelo cheese which, like the Melichloro cheese of Lemnos, is ideal for frying in a pan or grilling. Another well-known cheese is Mizithra, which is often served as a dessert, fresh and accompanied with honey, or consumed dry and salted as an excellent accompaniment to pasta. Another such variant is the Xynomizithra cheese of Crete.
He holds a degree from the School of Veterinary Medicine of the Aristotle University of Thessaloniki, specialising in sheep nutrition and flock hygiene, and has presented his work in many veterinary conferences. He served as Chairman of the Steering Committee of the Aegean Branch of the Geotechnical Chamber of Greece (GEOTEE) for four terms. During the period 19921998 and 2010-2013, he was Deputy Mayor of the Municipality of Lesvos. His articles have been published in professional journals and he has given lectures to students of the University of the Aegean.
Giannis Tsakiris
The short distance between pastures and cheese dairies on the Greek islands favours the immediate transport of the milk and allows the cheesemaking process to take place only a few hours after milking, thus retaining all the flavours and aromas of the herbs.
FarmIoT and Indust Systems develop practical digital applications Transformation of Greek Livestock Farming
Text & photographs: Thanasis Antoniou (Dairy News Magazine)
Two Greek companies are developing digital applications to assist Greek livestock farms in what everyone agrees is a necessary transition to the digital age.
FarmIoT | Digital ‘eyes’ in farmers’ hands
Charalampos Gkougkoulios is an IT professional. About three years ago, he established the company FarmIoT with his partner, Spiros Sitounis, focusing on the digital management of freerange livestock herds.
There may not be many of these animals in Greece anymore, but those that are reared still spend a large part of their lives outside of housing facilities. Spiros Sitounis comes from a livestock farming family, as his father was a pastoral farmer from the mountains of Epirus, a mountainous region in Western Greece with a significant livestock-farming and cheese-making tradition.
To implement this subscription-based application, FarmIoT uses an animal collar which does not require an internet connection. This collar has considerable operating autonomy; even when sending a signal with its location once or twice a day,
it has a life cycle of 10 or more years. This collar operates on a commercial battery and has a range of 5-10 kilometers.
The signal transmission frequency is defined by the application designed by the company, and farmers can designate the area in which they want the animal to be without crossing its boundaries (digital map).
“At any time, farmers can see their animals, monitor their daily movement, see when they return to the housing facility and also see if all their animals have returned, as well as receive alerts if an animal leaves the designated area,” says Charalampos Gkougkoulios.
But what happens if an animal crosses the virtual ‘fence’ designated by a fixed antenna and disappears from the herder’s field of view? “Animals can be easily located with a portable device that we provide to the farmer. When an animal gets lost, the farmer goes to the last recorded location of the animal and can see where it is via the portable device,” he explains.
FarmIoT’s clientele is mainly located in the region of Epirus, where there are many pastoral livestock farmers and nomadic herds, whose animals graze several hours a day for several
Spiros Sitounis (left) and Charalampos Gkougkoulios, the founders of the geolocation company FarmIoT
months a year outside of housing facilities.
“Geolocation, in which our company specializes, is an emerging technology. In fact, there are funding programs currently in progress for livestock farmers, for which a GPS receiver on the animals is a prerequisite,” says the co-founder of FarmIoT, adding: “There are also programs that can cover part of the expenses for the necessary equipment.”
Geolocation systems such as the one launched by FarmIoT cannot prevent wild animal attacks against herds. But when an animal moves suddenly, runs etc., the farmer is immediately alerted. They also receive an alert if an animal remains stationary in the same spot for a long time. The latter is very important because when a farmer is alerted in time, they can, for example, save an injured animal.
Indust Systems | On-farm monitoring & data recording systems
Indust Systems specializes in providing comprehensive digital transformation solutions to help improve efficiency in industrial production and agricultural crops, manage energy consumption and water resources, monitor and protect against environmental phenomena.
The company’s workforce includes engineers with extensive experience in industrial automation and in the installation of systems that accelerate digital transformation using new
technologies such as the Internet of Things, Machine Learning, Artificial Intelligence, etc.
It offers innovative digital solutions aimed for small and medium-sized businesses, big industries, greenhouses and open agriculture systems, building complexes, municipalities, regions and state organizations. It is, however, mainly specialized in livestock farming.
Vassilis Ninos, electrical engineer at Indust Systems, informs us that “the company has been specializing in livestock farming since 2018 with the installation of Indust Farm systems, which are systems of on-farm monitoring and recording of critical data.”
This includes data on the farm’s external environment, the animal housing conditions, the measurement of critical factors such as temperature, humidity, ammonia levels, carbon dioxide levels, and even the lighting and ventilation in the facilities, as well as data on water and feed quality, animal health and welfare indicators, milk collection and preservation, and farm equipment monitoring and management.
But how is such a considerable amount of data collected? As Vassilis Ninos notes, “data is collected in real time and analyzed using artificial intelligence. The results are displayed in the web application that livestock farmers and veterinarians use in order to make quick decisions.”
www.farmiot.gr | https://www.indust.io
FOOD PROCESSING MACHINES
Where the best Greek cheese is made* Naxos
Four Greek cheese companies have won awards at the reputable World Cheese Awards 2024 international cheese competition, organised by the prestigious British Guild of Fine Food.
These are the Greek cheese dairies that received awards in the World Cheese Awards 2024: i] "Pittaras" on the Cycladic island of Naxos, ii] "Agricultural & Livestock Cooperative of Prosotsani - 'Menikio'" in northern Greece, iii] "Koufopoulos - Naxos Cheese Factory" on the Cycladic island of Naxos and iv] "Dodoni S.A. Agricultural Dairy Industry" in the Region of Epirus in north-western Greece. The competition was held in the city of Viseu in Portugal, as did this year's competition. The distinction of "Best Greek Cheese for 2024', as well as the
silver award, was given to the Naxos Graviera PDO by Pittaras Creamery. The same cheese dairy also won a bronze award for the product Naxos Graviera PDO 12 Months Matured.
4,786 cheeses from 47 countries participated in the World Cheese Awards 2024, which is one of the largest competitions in the industry with contestants ranging from large to small producers from all over the world. These cheeses were tasted by 240 international experts from 40 countries.
The farmer, first and foremost, but also cheesemaker Nikolas Pittaras, representative of the award-winning cheese dairy of Naxos, shared with us some insight on what such a distinction means for him and his unit.
"I have found that it is not any prize in a competition that actually counts. I'm not in it to get a "snapshot" award. I participate, especially in such important events as the World
Text & photos: Thanasis Antoniou (Dairy News Magazine)
The farm of Nikolas Pittaras in Melanes, Naxos
The cheese-aging room of Pittaras Creamery, where the award-winning cheeses of Nikolas Pittaras are made
Cheese Awards 2024, to show the world that there is continuity and consistency. To gain the world's trust, since I am relatively new to cheesemaking, as I am primarily a farmer. Unfortunately for me, every distinction 'scares' me because I assume more responsibility towards the large family of consumers, of which I also am a member", the active producer from Naxos shared with us.
He explained that this award and the publicity it inevitably brings do not have a direct impact on sales, because its production is relatively small-scale and it is immediately available, without issues. "Right now, I don't have a single head of cheese. I try to meet the needs of my long-time customers but, at the same time, I keep the cheese in my fridge for as long as it takes to really achieve the quality standard I have set, no matter the cost", the producer from Naxos insists.
The Pittaras Creamery cannot supply the quantities of cheese products required by the ever-increasing demand, and the cheesemaker is trying to prioritise in his business all those who supported him in the previous years. There is no lack of offers from abroad for their products, but the quantities are not adequate.
Nikolas Pittaras severs the link between his awards and financial security while, on the other hand, he hasn't considered raising the prices of his products. "Under the weight of all these developments, I could sell more expensive products and, in the context of a free market, that would probably be the most sensible thing to do", he says, but insists: "But I can't do that and I don't want to do that".
We ask the award-winning producer to give us an assessment of primary production on the island of Naxos and, as expected, excluding the glamour of the awards, everyday life in the Cyclades is tough for farmers and cheesemakers. The arid Cycladic islands mainly rely on the tourism economy and that is where the attention of both the state and the majority of the local workforce is focused.
There are, however, a few who insist on producing food on the island. "It doesn't make sense that a worker in, e.g., the service or tourism industry earns more than a farmer who manages the wealth of generations and works day and night, every day, all year round, and in many cases cannot even manage to support his family," he says. We ask if he intends to give in, but he claims that, for him, livestock farming and cheesemaking is more than just a profession. "If I only chased money, I would rent umbrellas on the island's beach", Nikolas Pittaras says with a broad smile on his lips.
* According to the World Cheese Awards 2024 gravierapittara.gr
‘Truffeta’ from Thessalian company Kissas
A delicious Greek cheese travels to Europe to thrill cheese lovers
Text: Thanasis Antoniou (Dairy News Magazine). Photography: Kissas SA
Kissas Dairy Industry from Karditsa, in the Thessaly region of Greece, won the World Cheese Awards with a product that is already exported to many European countries.
Kissas Dairy Industry from Mouzaki, Karditsa, a small town in the region of Thessaly in Central Greece, has received a major international distinction: it won last year’s Gold Award in the prestigious World Cheese Awards competition for its Truffeta product.
This product was also named the best Greek cheese of 2023-2024, as it ranked first in the relevant competition, which took place in Trondheim, Norway. Around 4,000 cheeses from 40 competing countries from every continent participated in the competition. This is a truly great award for a business that is considered small or medium-sized even by Greek standards.
Maria Divani, director of Kissas, made a relevant comment to Meat & Dairy about this important distinction: “The cheese product that won us the award, Truffeta, has been
on the international market for about two years, and a few months ago we started distributing it in Greece in the stores of two major retail chains, in 150 g vacuum packs, at an affordable price for a premium product. It is a cheese made of goat and sheep milk with pieces of black summer truffle.”
Expertise in feta production since 1969
Two main ingredients are needed to produce this particular product: flavorful (sheep and goat) milk and oneof-a-kind truffle. The sheep and goat milk comes from the region of Agrafa, a mountainous area dominated by the Agrafa mountain range in Central Greece. The milk is mainly collected from small nomadic (pastoral) herds and small local livestock farms. As for the truffle, it is collected exclusively from May to early autumn in the forests of Chalkidiki, a peninsula of Macedonia surrounded by the Aegean Sea, known worldwide for its monastic community and the monasteries of Mount Athos. Whole pieces of truffle are incorporated in the cheese and are visible throughout it.
acidity of feta, providing a perfect blend and a harmonious combination that surprises the palate. The result is an exquisite premium Greek cheese” says Maria Divani proudly of her award.
Kissas is a company accustomed to both awards and exports, as it has a strong international presence. It is worth noting that “Kissas PDO Feta”, the company’s most commercial product, has recently won awards in global competitions and is already exported to Switzerland, France and Germany. After all, the Kissas family has been producing the award-winning (at the 2015 World Cheese Awards) traditional PDO Feta made from fresh goat and sheep milk with know-how and expertise since 1969.
But today, all eyes are on Truffeta, and as Maria Divani points out, “this product will be the main focus of the company in the coming period, as it is a special, delicious cheese.” Mrs. Divani informed us that Kissas successfully exports Truffeta to France to a chain of food retailers with stores throughout the country.
Heliades
More milk with fewer animals, lower costs for greater profits
Heliades Farming Solutions is a consulting company that for a few years now has been collaborating with Greek livestock farmers who wish to grow their business.
Panagiota Kazana (DVM, MSc, PhD) and Sofia Termatzidou (DVM, MSc, PhD), both graduates of the Aristotle University of Thessaloniki, have been trained in Husbandry and Internal Medicine of Small Ruminants and are PhDs of the Laboratory of Animal Husbandry, Department of Veterinary Medicine, School of Health Sciences. In Greek mythology,
the Heliades (“children of the Sun”), were daughters of the god Helios and the Oceanid Clymene. According to one source, there were three of them: Aegiale, Aegle and Aetherie.
In 2016, the two modern… Heliades started the consulting company Heliades Farming Solutions and developed a broad network of livestock farming partners to whom they provide their services, which mainly include the management of small ruminant farms. Their goal is to train young individuals working in livestock farming in a new way of farm management.
The company is based in Elassona, a small town in the Thessaly region, in Central Greece, which is known for its sheep and goat farms and cheese products – mainly PDO feta. They started working with the local sheep and goat farmers’ cooperative, but today their network of partners extends throughout Greece and more recently in Cyprus.
“Young livestock farmers now work with a more entrepreneurial mindset. They have incorporated innovations in rearing and set new goals in terms of genetic improvement and improving the living conditions of their animals every year,” they told us.
Recently, the two DVMs created a new body of producers, a new cooperative called Genellas (from the term “genetic improvement”), which functions as a Producers’ Association and follows a specific protocol. Genellas has 17 members, “people who, without waiting for a state subsidy, have decided to make an effort on their own to improve the genetic material of their livestock and join the recordkeeping and animal-improving program, as provided for in the protocol,” explain the Heliades.
In addition, the two partners created a modern, functional unit management program, which the farmers can access via their mobile phone. This program, which can send notifications to users, records performance data for individual animals. “It’s an easy-to-use program, something new for livestock farmers, something that is missing on farms,” they say.
Persuading livestock farmers
“When we started, in the middle of the last decade, it was very difficult to convince the average producer to change the way they worked. In some cases it even took up to three years to convince them to try something new. We would ask them to start recording some data, to monitor their animals individually and to do a cost analysis of their unit,” they explain.
Today, more and more livestock farmers are eager to collaborate with them, having realized the opportunities offered to them. Besides, the motto of the two DVMs is: “More milk with fewer animals, lower costs for greater profits”.
But is this actually feasible? The Heliades are absolutely convinced that it is, as long as the farmer treats his unit as a modern business. Or to put it differently, a unit that has a pressing... need of the Heliades’ services displays certain characteristics: “These are usually large farms that are
trying to survive by buying animals from unreliable sources and keeping animals without records. Usually, the herd’s population in these units has grown, farmers do their best to manage the unit, but at the end of the year don’t get the results they expect. To put it simply, they have a large turnover, but their profits are minimal,” they point out.
As the Heliades explained, in a market where all cost factors are easily variable, such as the price of milk, feed, energy, etc., animal productivity is a factor that can be controlled to a great extent. Livestock farmers can and must select and keep the most productive animals, constantly control their cost base and behave in a way that aligns with prevailing trends in the market at any given time.
The two DVMs who formed Heliades Farming Solutions continue their work to this day, always at the side of the farmers. “We stepped out of the office and went to the farms, worked on the farmers’ schedules, went to units in the middle of the night and at dawn, and the results of the work we did were the best advertisement for us,” they say with a smile.
“Greek livestock farming is moving forward. Small livestock farmers have to find a way to survive, because things are really difficult for them. Livestock farming is being centralized in fewer, larger units and is becoming more intensive, whereas pastoral farming will disappear,” the two partners argue. Fortunately, their own clients are
Sofia Termatzidou (left) and Panagiota Kazana, the two Heliades, at a livestock farming expo in Greece
Some Greek livestock farmers are not used to working with a certain profit margin like other professionals. So the first thing they need to know is how much they earn from each ewe.
improving their figures and are steadily developing, and some of them have even developed other similar activities.
“Some livestock farmers with whom we have collaborated in the recent past, have switched to intensive livestock farming and limited grazing, which has resulted in many inactive pastures in their area. So we thought about putting certain animals for meat production on these pastures, so that the farmer could have an additional source of income,” the two DVMs say.
There is a future
We end our discussion by asking the minds behind Heliades Farming Solutions to define the framework in which their company will operate in the coming period. As they informed us, their priority at this time is to organize technical workshops for livestock farmers. In 2025, they will be more active in the educational field by organizing workshops in various cities in Greece. Their vision, as they described it to us, is to one day establish a School of Animal Husbandry in their hometown, Elassona, where any young person who wants to pursue their father’s profession or simply start this profession can be trained by professionals.
“We can help thanks to the experience we have gained over the years, but livestock farmers who have adopted modern operational protocols will help as well. We teach trainees inside operating units, where they can see real data kept by their owners and understand how a livestock farmer can attain a high level of organization and operation for their unit. Essentially, we tell them that all of this is not just theory, but something that is being done”
There are few yet driven women in the livestock sector, and the two Heliades from Thessaly are among them
