PHOTO: PFS - PAPAGEORGIOU FOOD SERVICE
Greek Meat ma ga z i n e
Production lines & exports For the Greek industry, the quality and taste of meat is of great importance.
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PHOTO: NANOS SA
eat is a very complex raw material where small changes in environmental or nutrition impacts can lead to large variations in the quality of the final product. Therefore, continuous analyses of fresh meat and other ingredients are necessary in order to meet these requirements and ensure constant batch-to-batch quality. In the last decade, there has been an evolution concerning the production of meat preparations and meat products, fueled mostly by the growing gyros sales. This evolution has sparked a veritable change in the way factories and meat production lines are designer and run. As a result, all units operating in Greece at this time fulfill the criteria required in order to make meat preparations, such as souvlaki, gyros, kebab, etc, of excellent quality. According to Mr Dr Stelios Skaribas, Managing Director at Elvida Foods-Hellenic Gyros and Member of the Board and Technical Expert at SEVEK, meat preparations and meat products exports amount to 3,500-4,500 tons a year. “There are two types of exports: the ones
intended for Greek businesses abroad (e.g. in Germany or elsewhere), and those intended for next generation entrepreneurs that open retail chains in other countries. This trend was generated by several reasons, one being the fact that souvlaki and gyros are gaining international momentum, and another that the Greek economic crisis has pushed many Greeks to look for business opportunities outside their home-
Of the 700 million euros of total turnover in the sector, 300 million originate from pork gyros land by investing into Greek ethnic food.” On the other hand, one could surmise that without the transformation of the meat production units, it would have been particularly difficult to establish and expand foodservice brands in so many cities around the world, since consistency in quality and quantity is key to their successful operation.
Meeting customer needs all over the world Most Greek companies have their own fully-equipped and certified laboratories, while qualified technicians and staff are employed to create new offerings according to specific dietary habits as well as customer needs. Although chicken is constantly gaining ground, pork remains the major player. “Of the €700 million of total turnover in the sector, 300 million originate from pork gyros,” confirms Ms Despina Bakirli, Secretary General at SEVEK and General Manager at Allanton. “The evolution of the meat preparations and meat products industry has brought about major changes. In Greece, pork is king, but export-wise chicken preparations are most in demand.” In addition, Greek companies combine traditional recipes with new, exciting flavors to make meat-based products for even the most discerning palates. n
Special thanks to the Association of Greek Meat Processing Industries (SEVEK)
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