Page 1

Μagazine

#6

February 2 0 1 8

Fi ne food and drinks of Greece

Greek aquaculture 48% of world production

16 -17 -18 MARCH

2 019 ATHENS•GREECE

6th INTERNATIONAL FOOD & BEVERAGE EXHIBITION


Meraki. Y O U C ANNO T T RANS LAT E I T BUT YO U C AN S H ARE I T O V ER C O F FE E .

Meraki. This is a word that we Greeks use to describe what happens when you leave a piece of yourself - your soul, creativity and love - in your work. It is the word we use as our most important ‘ingredient’ in the making of Dimello. This is the reason we created one of the most advanced industrial units for coffee processing in Europe. With latest and state of the art technology, highly trained and dedicated personnel, we study the ‘field’ with passion and… meraki. We believe in Espresso and we are looking for partners who share the same passion. After all the best relationships are always built over a cup of coffee.

Visit our website to discover more about our passion for espresso:

www.dimellocoffee.com

KAFEA TERRA S.A.

info@kafeaterra.gr

tel: +30 213 090 5500


14

Contents ma ga z i n e

Contents > Editor’s Note

16-17

> Business Insider 

18-19

> South Aegean: Islands of Flavor

20-39

> Aquaculture in Greece 

40-47

> Greek Meat Preparations & Products

48-55

> Special Feature: Stohos Foods

56-57

> The Olive Oil Story

58-63

> Tiropita: Cheese Pie in Greek

64-67

> Special Feature: Arabatzis - Hellenic Dough

68-69

> Soft PDO Cheeses

70-75

> Interview: Spiros Karalis

76-77

> New Greek Cuisine

78-83

> Interview: Konstantinos Souliotis

84-85

> 8 Greek Table Olive Myths, Busted!

86-89

> Vineyard of Attica: Grape Expectations

90-93

> Apples: Taste the Forbidden Fruit

94-99

> Herbal Adventures

100-105

> Specialty Food Industry Survey

106-107

> Food Expo Greece 2018

108-115

> Market Report

118-125

> What’s New

126-130


16

Editorial ma ga z i n e

Editor’s

id

note

A

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

few years ago, Greece had been a byword for economic ruin and financial trouble. Now, all things Greek are having a moment; from the culture to –of course– the gastronomy. And people all across the globe are discovering the uniqueness of Greek products, the excitement of Greek flavors, the excellent quality of Greek Food and Drinks. Restaurants featuring a modern, more interesting take

on Greek cuisine are popping up to major cities all over the world, and terms such as “gyros”, “tiropita”, “retsina” and “trahanas” are inserting themselves into the international vernacular (who can forget the time when Jimmy Fallon, the famous American tv host, sang about the correct pronunciation of

Thanassis Panagoulias sales@forumsa.gr Creative Art Director Niki Galanopoulou ng@forumsa.gr Editor-in-Chief Vana Antonopoulou va@forumsa.gr

People all over the world are discovering the uniqueness of Greek products, the top-tier quality of Greek Food & Drinks

Contributing Editor Eva Touna Senior Art Director Dimitris Deligiannis Art Director Evgenios Kalofolias

gyros on his show?). With a budding national economy based mostly on tourism (12.7 billion euros in revenue and around 27 million tourists in 2016) and food (2.5 billion euros in exports and 1,225 businesses employing about 360,000 people), Greece is making a strong comeback on the world scene. And as a result, decision makers are beginning to notice. That is why there is an increasing demand for products from our country and a growing interest in Food Expo Greece, the premier trade show for Greek & Mediterranean Food & Beverages, that takes place each March in Athens, Greece –no wonder Food Expo 2018 is expected to host more than 1,200 exhibiting companies and at least 3,500 key buyers from target markets worldwide! Greece is indeed exhibiting signs of recovery. And with the help of people, institutions and enterprises that believe in its superior produce and take an interest in its prosperity, our wonderful country could finally earn its rightful place in the world.

Graphic Designer Lenia Chalkea Photo Retoucher Gogo Trikerioti Sales Department T. Belekoukias, A. Kaliantzi, I. Margelis D. Michalochristas, K. Molfeta, A. Mourati, G. Theodoropoulos Advertising Coordinators M. Spichopoulou, G. Patsari

Nikos Choudalakis Publisher

Int’l Relations Ph. Papanastasiou Irene Kouriantaki Printed by Baxas SA

ambrosiamagazine.com

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

Published by FORUM SA


18

Business Insider ma ga z i n e

“Extroversion and innovation, the pillars for economic growth”

I

t is common knowledge that the last eight years have been particularly difficult for the Greek economy, affecting both citizens as well as the entire business world. Despite that, the Greek Food & Drink Industry continues to strive for the recovery of the economy and remains a main pillar of the Greek industry, currently representing 25 percent of the processing sector, with a turnover of more than €14.2 billion. The Food & Drink Industry also represents 4

percent of the country’s total GDP, with increasing exports reaching €4.5 billion. It is interesting to mention that even during the crisis, exports of the F&B industry continued to increase year after year. Within a strongly competitive environment –on both national and international level– the Greek Food & Drink Industry contributes to the strengthening of the country’s positive image all over the world, by offering unique branded products of excellent quality, safe and innovative, at the best possible price, respecting the environmental sustainability. The Federation of Hellenic Food Industries

Within a strongly competitive environment, the Greek F&B Industry contributes to the country’s positive image in the world

believes that to achieve the return to a sustainable growth we should focus on the improvement of Competitiveness & Extroversion, the promotion of Research & Innovation and the attraction of new Investments. Given the economic crisis, it is important, today more than ever, to improve Greek competitiveness and support the superiority of the modern Greek agricultural production. The Greek Food & Drink

30% of greek

gross value added is represented by the Food & Drink industry

360,000 people

are currently employed in the Greek Food & Beverage sector

Industry is making a major effort towards this direction by investing even more in innovation, thus producing competitive products and leading famous Greek traditional products to new markets abroad, while having a positive effect on the Greek economy in general. Our sector is committed to innovation and the following of worldwide trends, adapting and continuously improving in order to respond to new consumer needs and their satisfaction, providing top quality, healthy and sustainable food options for everybody. Evangelos Kaloussis Chairman of the Federation of Hellenic Food Industries (SEVT)

SEVT - ID The TheFederation FederationofofHellenic Hellenic Food FoodIndustries Industries(SEVT) (SEVT)

The Federation of Hellenic Food Industries (SEVT), is the official body representing the interests of the Food and Drink Industries at national and European level. SEVT has as members not only food and drink companies but also branch associations.


20

South Aegean

flavor

ma ga z i n e

South Aegean

The islands of


From the island of Syros to Naxos to Mykonos to Rhodes and Kos, the South Aegean region is home to a plethora of unique products that can and should take center stage at the table of consumers all across the globe.

BULGARIA FYROM ITALY

ALBANIA

GREECE

MEDITERRANEAN SEA

TURKEY

South Aegean


22

South Aegean ma ga z i n e

Production, exports & prospects South Aegean is one of the most constantly developing regions in the country.

T

1 PDO and PGI wines are products with major export potential

he region of South Aegean includes the prefectures of the Dodecanese and Cyclades and consists of 79 (50 inhabited and 29 uninhabited) islands in total as well as a large number of islets (approximately 178). According to the latest census, the population growth rate reached 3.4 percent, while it is one of the Greek regions developing dynamically in terms of population. Covering an area of 5,316 square kilometers (4% of the country's total area), it is identified by limited forage space (only 882,000 hectares) that cover 17 percent of its total area, whereas the space devoted to livestock farming covers 2,726 hectares, namely 50 percent of the region's total area. The region has the second highest per capita GDP in Greece, exceeding the country average. The primary sector is relatively limited and does not cover the nutritional requirements of the Region, leading to food imports from the rest of Greece and abroad. This particular problem is even worse during summer due to increased tourist flows. There is, however, the possibility for local development following the specificities of the different islands and targeting an increase in production in tandem with environmental protection, top-tier quality, and the sustainable management of natural resources. Most of the agricultural goods produced in the Region are qualitative superior when compared to others, due mostly to the special cli-

1 matic conditions (mild climate, long hours of sunshine) prevailing in the region. As a result, many of the islands' foodstuff can be declared as products of specific features –specifically, nineteen of them have already been registered as Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI). A good example of this is wine production in Rhodes, Santorini and Paros as most of the vineyards in these islands produce PDO and PGI wines. In addition, there are exceptional dairy and cheese products, such as Graviera Naxou PDO.

97%

increase in honey exports

Region of South Aegean facts & figures

60%

of olive oil is produced in Rhodes

90%

of livestock are sheep and goats


24

South Aegean ma ga z i n e

Giorgos Hatzimarkos Regional Governor of South Aegean

International aspirations In 2015, seven out of the thirteen Regions of Greece managed to increase their exports: Epirus (50%), South Aegean (40%), Central Greece (26%), Thessaly (13%), North Aegean (13%), Western Greece (11%), and Crete (10%). It is worth noting that again in 2015, the Food & Beverage sector has turned out to be “export champion” since industry exports have increased significantly compared to the previous year. In fact, for the region of the South Aegean, 4 percent of exports amounts to foodstuff. The products with the most export potential in the region of the South Aegean (due to their high production volume) are fish from marine aquaculture units (mainly sea bass and sea bream), fish from coastal fishing (primarily tuna and swordfish), PDO and PGI wines pro-

South Aegean in numbers

79

islands in total in the region

2,88 % 187

of Greece's total population

million euros in exports

0.5 %

participation in total Greek exports

For the South Aegean, gastronomy is not just food; it is the very heart of our wellbeing, a veritable social and cultural event; it is a philosophy and a way of life. South Aegean's great advantage is that each and every one of its 50 inhabited islands has its own, distinct and unique cuisine as well as local products of the highest quality and nutritional value. The mere fact that the roots of Aegean gastronomy may be found in antiquity and are the basis of modern European cuisine, is another powerful comparative advantage for the South Aegean. This unique gastronomic richness has given our Region “The European Region of Gastronomy 2019” title! Any initiative that promotes Greek gastronomy and authentic traditional products, brings us closer to our target: the support of local production, the visibility and promotion of local products to new markets, and the association of the primary sector with tourism. South Aegean has found its rightful place in the global gastronomic map and can stand alongside the great European gastronomic destinations.

duced in Santorini and Rhodes for the most part, PGI olive oil from Rhodes, honey (and espevcially thyme honey), and PDO Graviera Naxou cheese. There are also many unique local products with low production volume but great significance that contribute to the promotion of the region's gastronomy and –subsequently– culture, the most important being PDO Santorini tomatoes, PDO Santorini split peas, PGI Naxos potatoes, salted and smoked fish, and pasta from local wheat and cereals.

The Region of South Aegean has finally found its rightful place in the global gastronomic map


26

South Aegean ma ga z i n e

Cheese and dairy production Animal farming is big in the region of South Aegean and the results of such an activity are simply mouthwatering.

S

heep and goats amount to more than 90 percent of total livestock in both the Dodecanese and the Cyclades. Specifically, approximately 226,380 sheep and goats are farmed in the Dodecanese, with the bulk located in Rhodes, Kos, Astypalaia, and Kalymnos; in the Cyclades, 267,280 sheep and goats are kept, mainly in Naxos, Andros, Tinos, Amorgos, and Milos. The livestock belong to local breeds perfectly adapted to the environment: they are low maintenance, they roam low pasture capacity areas and are relatively disease-resistant. In the Dodecanese, sheep and goat husbandry is mainly dedicated for meat consumption. Most of the milk produced, however, is turned into cheese from the livestock farmers owning the animals. Nevertheless, in the Cyclades, cheese production takes place in organized dairies. In the dairy products sector, the processing activity is more developed in the Cyclades and among the cheeses produced there are three PDO offerings (Graviera Naxou, Kopanisti and San Michali). In the Dodecanese, there are about 7 dairies, but the major dairy production units are mostly engaged in the bottling of raw, heat-treated milk. Lately, however, steps are being made towards the production of other dairy offerings, such as yogurt.

1 2

Dairy production at a glance

494,000

7

16,1 94

SHEEP & GOATS

dairY

tons of cow milk

are farmed in the South Aegean

production units in the Dodecanese

produced in the South Aegean


Cheeses with geographical indications Graviera Naxou PDO Graviera Naxou is produced in the island of Naxos, in the Cyclades. It is a cheese with rind, yellow color and compact mass with small holes. It is produced in round wheels from pasteurized cow's milk or a mixture that includes a small percentage of sheep and goat's milk.

75% of cows in the Region of South Aegean are concentrated in the islands of Paros, Tinos, Mykonos & Naxos Not only sheep and goats

1 Cheese production in the region is very important as it gives 3 PDO cheeses.

2

Cheeses contribute greatly to local economy

Cow farming also holds a rather interesting place in the region, with 75 percent of livestock concentrated in the Cyclades (approximately 15,000 cows) and more specifically in the islands of Naxos, Paros, Tinos, and Mykonos, whereas the rest, nearly 7,300 animals, can be found in the Dodecanese, most notably in Kos, Rhodes and Leros. The cattle are mostly fed on plants producing hay, but existing crops are not sufficient so animal feed is imported. In the Dodecanese cattle is largely used for meat and not for milk. According to the Greek Agricultural Organization ELGO-Dimitra, in 2010 the cow milk quantity processed by dairy business in the Dodecanese amounted to 1,279 tons, while in the Cyclades it was 14,915 tons. It is also worth mentioning that in the prefecture of the Cyclades most of the cow milk produced is made into cheese –in fact, some of those cheeses are registered as geographical indications and are exported all around the world.

Krasotiri Ko Krasotiri is a white goat or/and sheep milk cheese, produced traditionally and exclusively in Kos island. The cheese is aged in wine lees and gets it's reddish skin, aroma and taste from the wine. Recently, an application has been submitted to the EU to register it as a PGI product. San Michali PDO It is a rare cow’s milk cheese from the island of Syros that probably would not exist if it weren’t for a special breed of milk cows brought by the Venetians that came to rule the island in the 16th century. The cheese is named for a Catholic monastery on the island. Kopanisti PDO Kopanisti is produced in the islands of the Cyclades –well-known Kopanisti is made in Mykonos. In Kopanisti, its name refers to its preparation: the manufacturer works the cheese mixture by hands once every hour for the first 24 hours.


28

South Aegean ma ga z i n e

Apiculture and honey Beekeeping in Greece has its roots in antiquity; and the South Aegean upkeeps this legacy in the best possible way. The king of honeys Thyme honey is the most revered Greek honey, mainly because thyme-fed bees produce less honey, making it rarer and more expensive. It is light in color, with an intense herbal aroma, and tends to crystallize after about 6 -18 months, depending on storage conditions. According to a study, thyme honey has the highest antioxidant activities and the highest levels of polyphenols and flavonoids, compounds known for their antioxidant properties.

I

n the Region, a large number of the population is engaged in apiculture, since it is a sector active in all or almost all of the islands. In the Dodecanese, there exist approximately 600 businesses with the number of hives approaching 52,000, while in the Cyclades there are 1,300 businesses with about 55,000 hives. The islands where apiculture is more prominent are Rhodes, Kos, Kalymnos, Karpathos, and Astypalaia in the Dodecanece, and Andros, Naxos, Kea, tinos, and Paros in the Cyclades. The rich flora of the largest of the islands such as Kos, Rhodes, Naxos and Andros has created many opportunities for the further development of apiculture in the region. Beekeepbeehives ers move their hives each season to in the South take full advantage of the flowAegean ering and as a result the South Aegean produces thyme, heather, blossom and pine honey of superior tons of honey beekeepers quality. Even small isare produced in the region

107,000

1,100

1,824

lands make their share of honey, where, despite the difficult circumstances (draught and lack of flowering almost all year long), the thyme honey produced is exceptional. In those islands, beekeepers prefer not to move their hives due to high transporting costs.

A booming business Honey production in the Dodecanese ranges from 500-600 tons a year, while in the Cyclades from 350-500 tons. Those fluctuations are caused by climatic conditions and the duration of flowering each year. Demand for thyme and South Aegean honey, in particular, has surged in recent years. According to official sources, exports of Greek honey have risen at a 97 percent rate between the years 2011 and 2014. The major advantage of South Aegean honey is that almost 100 percent of it comes from natural ecosystems in non-cultivated land. This means that the quality is exceptional even if its price is rather high compared to honey from other countries.


30

South Aegean ma ga z i n e

Delicious & aromatic herbs Hundreds of herbs are native to the region, where climate and soil conditions are ideal for their growth.

T

he presence of aromatic and therapeutic herbs is linked to the countryside of the islands of the South Aegean, which would suggest that these herbs are fully adapted to the region's geo-climatic conditions and terrain. Herb farming does not require special care (e.g. it needs little fertilizer and minimum irrigation) and can be developed in marginally fertile soils, such as the ones of the barren Aegean islands. It can also deliver a number of significant benefits to apiculture by enriching the fauna of each region. Aromatic plants produced on the islands of the region of South Aegean are of top-tier quality, while their nutritional and soothing value is scientifically acknowledged by numerous research papers from international universities –as in the rest of Greece, for that matter. In addition, growing conditions and harvesting methods promote GMO-free organic farming, ensuring that all herbs are gathered at their optimum and, as a result, are packed with more active ingredients and flavor than other herbs found elsewhere in the world. Therefore, despite their small quantities when compared with the amount produced in other countries, those herbs have all the essential qualities to travel to world markets.

Despite their small quantities, South Aegean herbs have all the essential qualities to travel to world markets

Capers, food of the Gods Capers are preserved in either sea salt or vinegar and are considered a rare delicacy, especially when home-made. Greece, and especially some of its islands, is where the caper plant is thought to be endemic. Today, as in ancient Greece, capers are used both for food and for medicine. The most common use is as flavoring in exactly the same way we use aromatic herbs with cooking. Medicinally the caper helps with flatulence and some say with inflammation. But capers also are rich in the same glucosinolates (mustard oils) that give the cabbage family the property of preventing cancers.

Throumbi, the miracle herb Summer savory or “throubi� as it is known in Greek is a perennial plant of the Mediterranean. Throubi is usually used in cooking while its healing properties (mostly antibacterial and antimicrobial) were known since antiquity. Ancient Greeks used it to spike their wine. With a marvelous, penetrating scent somewhere between oregano and thyme, throumbi is known in modern herbal medicine mainly for its healing properties on the digestive system.


32

South Aegean ma ga z i n e

Local products with long history From loukoumi to louza to melekouni and arseniko, the South Aegean is full of unique traditional offerings.

A

part from all major food categories, there are certain products of special significance for each island's local economy. They are produced with the use of traditional methods, have small volume production and are restricted to the local market. Their significance is considerable since they indicate their place of origin and production, they are included in the muchlauded diet of the Greek islands, and are famously delicious. In addition, increased understanding of the environmental impacts of producing food, protection of biodiversity

and the reappearance of some “forgotten” varieties, animal breeds, as well as unique products are are slowly being reintroduced to local production, are also important for the region and it economy. These products include “Louza” –a cured meat from the Cyclades with several variants depending on the island it is produced (in Mykonos an indigenous aromatic herb is used, in Syros cinnamon and clove, in Ti2 nos red wine and allspice)– Possia from the island of Kos –a unique cheese matured in wine lees– Arseniko from Naxos –another delicious cheese from a mixture of sheep and goat's milk– capers, Roikio from Karpathos –chicory in brine– Sitaka from Kassos –a unique cream cheese from sheep or goat milk– Spinialo from Kalymnos –an oyster with slightly bitter and iodized taste– Santorini tomato –a PDO product– rusks from Astypalaia –kneaded with wild saffron– etc. By increasing production, modernizing their facilities, and promoting these traditional products to the islands' tourist enterprises, local businesses are targeting now only a wider audience but an international one, too.

The significance of special delicacies is considerable since they indicate their place of origin and production


The sweetest tradition Melekouni “Μelekouni” is a sweet of great taste and high nutritional value made out of aromatic thyme honey, natural sesame seeds, almonds, orange and lemon zest, and spices. In the island of Rhodes tradition dictates to offer melekouni on weddings or christenings. Since December 2017, melekouni has been registered as a protected geographical indication (PGI) product.

Halvadopita Besides the famous loukoumia (similar to Turkish delights), the island of Syros is also home to another mouth-watering sweet: “Halvadopita”, a cake filled with almonds and nougat. Egg whites, honey and sugar are mixed in a large vat and, then, loads of almonds are thrown in. Then, big lumps are spooned and sandwiched between two wafers.

Amygdalota In Andros, Mykonos, Ios, Kimolos, Sifnos, and many more islands in the South Aegean, pastries made from marzipan or with almonds as their basic ingredient have been a favorite for hundreds of years. Each island has its own variant and although the delightful sweet has been handed down from the West, it is nowadays considered as a local delicacy.


34

South Aegean ma ga z i n e

The present and future of fishing

1

On the Greek islands, fishing is a major occupation and an industry with potential.

F

In the Aegean operate 58 aquaculture companies, with an employment distribution rate at 4.7%

ishing is one of the most dynamic industries of the primary sector for the South Aegean, and an important factor for the region's economic growth. It offers employment opportunities to the local population and is a significant source of income for the inhabitants of the islands in the Region. The Region of the South Aegean, despite the difficulties that faces because of its multitude of islands and the lack of infrastructure, presents notable activity at the fishery sector, contributing significantly to the local and national economy.

Coastal fishing The Region's sea fishing sector employs approximately 2,203 coastal fishing boats and about 36 middle distance fishing boats. There are roughly 4,700 people working on those boats, while fish production amounts to nearly 9,000 tons of fish a year. According to official statistics, 50,000 kilos of swordfish were fished in the area in 2011. Many of the islands in the regiob of South Aegean prefer use traditional methods to produce salted fish of of top-tier quality and flavor (e.g. Atlantic chub mackerel from Leros or blotched picarel from Karpathos), products that are hailed internationally as second to none.

2

Aquaculture in the South Aegean Concerning aquaculture, Greece is the main country producer in the Mediterranean basin, with approximately 40 percent of the world production, and again holds first place in Europe as far as sea bream and sea bass production is concerned. Greece generally supplies about 60 percent of the sea bass and sea bream sold in the EU and 30 percent worldwide. Marine fish farming is one of the major exporting sectors of the Greek economy. In fact, nearly 2/3 of total Greek production are sent abroad. In terms of employment, Greece has one of the highest percentages of total employees in aquaculture in the EU. Most importantly, these jobs are created in remote coastal areas (as is the case in South Aegean) contributing significantly to the economic and social development of local communities.

1

The fishery sector is one of the most dynamic in the region

2

Aquaculture is one of the major employers in South Aegean

2,203

4,700

9,000

fishing boats

working on the boats

of fish a year

coastal

people

tons


36

South Aegean ma ga z i n e

South Aegean A region of wine Viticulture and wine production is a common activity on all of the islands, while, on some of them, it has become quite organized.

1

V

ineyards are one of the traditional crops of the Region of South Aegean. The vineyards of the South Aegean are among the most historical in Greece, and with the help of the climate conditions, they are cultivated using methods that seem organic and often actually are. In most of the islands, long-established forms of cultivation are followed. Viticulture is found mainly in Rhodes, Kos, and Karpathos as far as the Dodecanese is concerned, and in Santorini, Paros, and Naxos in the Cyclades. In the Dodecanese, wine production is rather organized, mainly in Rhodes but also on other islands as well. The vineyards of Rhodes are located mainly on the slopes of Mount Atavyros and produce the dry red and white PDO Rhodes wines and the sweet white PDO Rhodes Muscat wines. After

The sweet wines of the islands stand out as some of the best-known wines in Greece and, maybe, the world

2 an extensive decline which almost led to their disappearance, the revived vineyards of Kos now produce the Protected Geographic Indication (PGI) Kos wines. In the Cyclades, in Tinos, most of the vineyards are located in the centre of the island, in the Exomvourgo area. The vineyards of Paros produce the PDO Paros white and red wines. Vineyards in the South Aegean cover approximately 48,000 hectares, with 39,000 hectares in the prefecture of the Cyclades and about 9,000 in the Dodecanese. Viticulture is of particular interest since most of the vineyards produce PDO and PGI wines. There is a significant number of cooperative and other wineries where local production is headed –according

1 The wine-making facilities in Santorini

2 Viticulture in the South Aegean is quite extensive and organized

3

Psimeni raki is a digestive spirit produced in Amorgos

4 Santorini vineyards have a unique, basket-like shape


3

4

Winemaking facts & figures

44,000

hectalitres of wine produced in the region

48,000

hectares of vineyards in the South Aegean

29 to official estimates, in the region operate 29 wineries in total, of which 11 are in the Dodecanese and 18 in the Cyclades. It is clear that the sweet wines of the islands stand out, as some of them are considered to be among the best-known sweet wines in Greece and, maybe, the world.

The vineyard of Santorini The vineyards of Santorini are among the most important in Greece and produce the PDO Santorini wines. The unique shape of its vines (basket, wreath or crown-shaped) make the Santorini vineyards a monument

αctive wineries in the region

of nature and human ingenuity. Santorini enjoys an ideal Mediterranean climate with mildwinters and warm, dry summers. Santorini’s volcanic terroir is ideal for its indigenous grape variety, Assyrtiko. The grape has perfectly adapted to the local conditions and remains hearty during the warm, dry summers of Santorini. The extremely low yields of Assyrtiko-Santorini high quality wines are a natural result of the old vines, the volcanic soil, the hydric stress and the strong winds of Santorini’s unique ecosystem.


South Aegean ma ga z i n e

Olive oil for connoisseurs Not as famous as its counterparts produced elsewhere in Greece, South Aegean olive oil is exciting and unique.

O

live cultivation occupies an important place in the tree-growing sector. The total cultivated area in the Dodecanese amounts to 176,714 hectares, while in the Cyclades to approximately 78,295 hectares. The olive fruits produced are mainly used for olive oil. Most olive oil production is concentrated in the Dodecanese and particularly in the islands of Rhodes, Kos, Karpathos, and Kalymnos. In the Cyclades, Naxos, Paros, Milos, Andros, and Sifnos are engaged in the cultivation of the olive tree. There are 51 active olive mills in the South Aegean Region (35 in the Dodecanese and 16 in the Cyclades). Cultivation processes closely remind those applied to organic production/farming systems, since little to no herbicides are used. Nevertheless, organic farming is limited, because there are currently no certified organic oil mills in the region thus making bio production more difficult.

Production & exports Olive oil production in Rhodes –the island's olive oil has been registered as Protected Geographical Indication (PGI)– amounts to almost 60 percent of the South Aegean Region's total production. According to the Dodecanese Operators in the Olive Oil Sector, 250 olive oil producers have been certified for the implementation of an integrated management (AGRO 2.1 and 2.2). For the year 2017-2018, olive oil production in the Dodecanese is expected show significant increase and reach 2,200-2,500 tons. In the Cyclades, due to local microclimates, production will likely increase in several islands, such as Naxos –it has been estimated that specifically in Naxos, it will exceed 250 tons, whilst last year's production was approximately 76 tons together with the island of Amorgos. According to data, last year, olive oil production from the 19 mills in the prefecture amounted to 435 tons.

Special thanks to the South Aegean Region, the Chamber of Cyclades, the Chamber of Commerce & Industry of the Dodecanese, the Association of the Development & Progress of the Dodecanese, the Ministry of Rural Development & Food, the Greek International Business Association (SEVE), and Nana Darioti, Thaleia Tsichlaki, A. N. Androulidakis for the photos

Olive oil in the South Aegean

255,000

51

2,500

hectares

active olive mills

tons of olive oil

total cultivated area

in the South Aegean

in the year 2017-2018*

*Forecast figures

38


Fish Farming ma ga z i n e

fish Aquaculture in Greece

Like

in the water Fish farming in Greece is an ages-long practice with a constantly growing potential. No wonder, the country ranks 2nd in volume and in value among the EU.

PHOTO: NIREUS AQUACULTURE

40


Fish Farming ma ga z i n e

Fish farming in Greece Greece is the main country producer in the Mediterranean with a share of about 48% of the world production.

M

arine fish farming is the most important type of aquaculture production in Greece with over 30 years of experience. Mariculture experienced rapid growth in Greece during the 1980s using floating cages. In 1985 there were 12 licensed farms, producing annually approximately 100 tons of fish. Three decades later, the production had increased by 1,000 percent, with more than 300 farms producing more than 100,000 tons. Currently, there are 63 companies operating 366 farms throughout Greece. The majority of those companies are family-owned businesses and small or medium-sized enterprises. However, there are a few large vertically-integrated companies also producing juveniles and feed. In 2016, the industry confirmed once again its export orientation. The country’s total production showed a slight decrease compared

to the previous year reaching 105,000 tons, while the average prices ranged slightly lower than in 2015 due to the fall in the price of sea bream. A milestone in 2016 was the establishment of the Hellenic Aquaculture Producers Organization (HAPO) representing almost 80 percent of the volume and value of Greek sea bass and bream production. Marine fish farming in Greece provides approximately 12,000 jobs (scientific, technical staff, workers) mainly in remote and isolated areas. In several cases, it is the major employer, and the wealth of the local society strongly depends on its activities. An additional 5,000 jobs exist in the value chain and peripheral activities. Within the aquaculture sector, marine finfish and mussels account for 85 percent of the direct labour employment, with 7 percent in the freshwater and 8 percent in the lagoon aquaculture activities.

Greek production at a glance In 2016, exports of sea bass and bream are estimated at 82,000 tons

In 2015, aquaculture production reached 134,065 tons with a value of 628.3 million euros

78% of Greek production is exported In 2017, sea bream and bass production is expected to reach 110,000 tons

63% of all seafood harvested in Greece comes from aquaculture & 37% from capture fisheries

PHOTO: NIREUS AQUACULTURE

42


78%

of Greek production is exported.


44

Fish Farming ma ga z i n e

Greek fish in the world In the Greek aquafarms, two species of fish are mainly farmed: sea bream and sea bass.

I

n 2016, sea bream and sea bass production reached 105,000 tons valued at 552.92 million euros. Prices in 2016 decreased for sea bream and improved for sea bass compared to 2015. Specifically, 59,000 tons of sea bream and 46,000 tons of sea bass were produced worth 298.54 million euros and 254.38 million euros respectively. Compared with 2015, the sea bream production fell by 5.08 percent, while sea bass increased by 6.8 percent. Organic aquaculture consists of around 725 tons which is 0.7 percent of the total harvest. However, it should be noted that out of those 725 tons, only 540 tons were sold as organic

fish. Compared to 2015, there is an average decrease of 40 percent in sales.. The aquaculture industry in Greece is highly export oriented as approximately 78 percent of the production is exported. According to the National Statistics Agency (EL.STAT.), in 2016 Greek sea bream and sea bass were exported to 32 countries globally. The largest market by far is the EU as more than 90 percent of Greek fish are sold there, while a small percentage is sent to North America and elsewhere. The primary markets for the Greek sea bream and bass are Italy, Spain, and France as 57 percent of production is sold there.

Sea Bream Excellent source of high quality protein, folic acid, calcium and potassium. Can be prepared in a variety of ways (grilled, fried, raw, poached, steamed, etc.). Year-round availability in consistent sizes from 300g to 1kg. It is produced sustainably on farms in Europe and the Mediterranean.

59,000 tons

of sea bream production in 2016

â‚Ź298

MiLlion

the total production value

56%

of Greek fish production volume

Sea bass Considered by the United Nations Food and Agriculture Organization (FAO) as the most important commercial fish widely cultured in the Mediterranean areas. It can be prepared in a variety of ways (grilled, steamed, in parchment, etc.). Yearround availability in consistent sizes from 300g to 1kg+.

46,000 tons

of sea bass production in 2016

â‚Ź254

MilLion

the total production value

44%

of Greek FISH production volume


Interested in Greek pasta? Check out these suppliers:


46

Fish Farming ma ga z i n e

PHOTO: PHILOSOFISH BY BITSAKOS

Aquaculture and the future

PHOTO: SELONDA

The prospects of fish farming in Greece must be ensured by targeted R&D actions.

I

n 2012, the Federation of Greek Maricultures along with the European Aquaculture Technology Research and Innovation Platform (EATiP) developed a growth vision of the industry into 2030. The program foresees an average annual production growth of 3.1 percent and harvest of 2.5 million tons for the EU by 2030. European production is expected to rise to 4.5 million tons of fishery products. Specifically Mediterranean aquaculture is projected to grow at an average annual growth rate of 4 percent, which will provide 305,000 tons of additional production with a value estimated at 1.5 billion euro. This is expected to create 10,000 new jobs.

The export orientation of the industry will be further strengthened as exports are expected to exceed 200,000 tons Greece will be responsible for a major share of this growth and it is expected to double its production by 2030 in order to meet the growing demand and maintain its market position globally. Harvested production is expected to reach nearly 230,000 tons, worth 1.2 billion euros. The export orientation of the industry will be further strengthened (85-90%) as exports are expected to exceed 200,000 tons with a value at first sale of more than 1 billion euro. It is estimated that this will create up to 3,000 new jobs in direct employment and many more in related activities. In Greece, development priorities are: a) minimizing production costs through improvement of the production process; b) species diversification to meet market demands; c) fish feed production through sustainable resources; and d) new species-specific processing technologies and traceability of the farmed products.

Special thanks to the Hellenic Aquaculture Producers Organization (HAPO), the Federation of Greek Maricultures (FGM) & the Food and Agriculture Organization of the United Nations

Fish farming in Greece facts and figures

15,000

134,000 tons

aquacuLture

coyntries

of coastline

of annual production

producers

import Greek fish

km

63

32


Your well-being, our philosophy.

A constantly growing

Fish Culture Company

offering high quality products since 1986 by BITSAKOS AQUACULTURE SA

OUR VISION • To establish the ocean’s nutritional wealth as a vital element of an individual’s well-being. • To place on every table across Europe the freshest fish, raised in a pristine marine environment. • To ensure that the environment we operate in remains unspoilt.

OUR POINTS OF EXCELLENCE • Feeding under specific protocols to control the fat content of the end product. • Succeeding in fish shape identical to the wild fishes.

OUR OFFERING • The freshest fish (Sea bream, Sea bass) straight from the depths of history. • Tailor made order to any size that meet your needs. • Deliver to a central or multiple location • Fish in either “straight” or “curved form” packaged in polystyrene boxes (EPS).

OUR QUALITY & FOOD SAFETY STANDARDS • Active traceability and barcoding system. • A range of Product Specifications and results of frequent quality tests run ad-hoc. • BRC and IFS Quality Assurance Systems certifications.

Bitsakos Aquaculture SA 35012 Larymna Fthiotida, Τ. +30 22330-41700 F. +30 22330-89910 W. www.philosofish.eu


48

Greek Meat ma ga z i n e

Greek The

meat

preparations & products

In the fast-growing meat market, Greece is slowly but surely positioning itself as an industry powerhouse, with a plethora of companies offering innovative products of top-tier quality and exceptional flavors.


PHOTO: MEGAS YEEROS

PHOTO: PFS - PAPAGEORGIOU FOOD SERVICE

PHOTO: BELLE MEAT

PHOTO: STOHOS FOODS


50

Greek Juices Meat

A pioneering industry The Greek meat preparations and products sector is innovative and competitive.

G

reek meat preparation plants follow strict safety requirements along the whole production chain. After all, most Greek meat production facilities have been designed in strict compliance with international quality and safety standards, and all processing stages are closely monitored to minimize human intervention and avoid any potential health risks. Production is almost fully automated, resulting in high quality products in line with current global standards and the strictest of European food laws. From raw materials to storage of processed products, a key concern is suppressing the growth of unwanted organisms that may spoil the final product and its organoleptic characteristics. That is why meat processing businesses are constantly investing in innovation, are steadily increasing their production capacity, and, at the same time, are investing in R&D and marketing, thus targeting new segments in the Greek and international markets. Traceability is of paramount importance and all companies are operating fully-approved systems in order to give official government control mechanisms as well as their clients the ability to track any food through all

PHOTO: MOUTEVELIS

ma ga z i n e

stages of production, processing and distribution. In addition, Greek meat processing brands use only top-tier quality meats and seasonings –usually from the Greek land– to produce recipes and offerings that combine complete safety, high nutritional value and excellent flavor.

The categories Meat preparations: Fresh meat, including shredded meat, with added foodstuffs, seasonings or additives or meat that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat. Meat products: Products resulting from the processing (e.g. heating, smoking, curing, maturing) of meat or from the further processing of such processed products, so that the product no longer has the characteristics of fresh meat.

700

million euros

2.6

average

3,000,000

4,500

798,000

total turnover of meat preparations & products companies

annual export growth of the entire sector

preparations and products exported annualy from Greece

of pork gyros exported each year

of chicken preparations exported

tons of meat

tons

tons

*Numbers in 2016

The Greek meat preparations market at a glance*


52

Greek Meat ma ga z i n e

Best production practices EU laws determine production and formulation of each meat offering. Traditional country sausages The term “traditional country sausage” is applied to sausages packed in natural animal intestines, without having been subject to heat treatment, and without any preservatives or additives. They can be naturally semi-dried or smoked. • Protein 12% (min.)• Fat: 35% (max.)

Bifteki (burger) | meatballs | kebab The meat content in burgers, meatballs and soutzoukakia should exceed 50 percent, while in kebabs and doner should exceed 75% –in these two types of preparations, beef or sheep meat is used. Burgers and soutzoukakia can contain food of plant origin or bread or bread derivatives up to 8 percent; milk, egg and soy proteins can also be used up to 2 percent; and vegetable fibers and sugars can be added up to 1.5 percent. • Protein content: 12% (min.)• Fat content: 25% (max.)

Souvlaki Souvlaki is produced from individual pieces of meat in the shape of cubes from all animal species. The size of each piece should range from 2x2x2 to 5x5x5, without precluding any derogations. Spices and other seasonings, additives and adjuvants are strictly prohibited. • starch (up to 1%), • proteins (up to 1%) • vegetable fibers and sugars (up to 1%) • Fat 25% (max.)

Gyros It must be produced from thin slices of meat, from pork, beef, sheep, chicken, etc. Gyros must be made from the meat of one animal species or, if more than one species have been used, they must be specified on the label and the name of the product. The meat is marinated with seasonings, salt, adjuvants and additives and then, it is mounted on a spit to form a reverted cone. The cone must be cooked continuously on a rotating vertical broiler. • starch (up to 2%)•proteins (up to 2%) • vegetable fibers and sugars (up to 1%)• Fat 30% (max.)


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.

M

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)

54


56

Special Feature ma ga z i n e

Good food Stohos Foods

good times

For 37 years, Stohos Foods has been providing professionals in the food industry in Greece as well as many European countries, with innovative food products.

S

tohos Foods is one of the leading Greek brands in original food products. Initially, the company supplied butcher shops and, later on, grill restaurants and fast food chains with meat. Throughout the years, it expanded its product range depending on the needs of professionals by constantly adding traditional recipes, a broader choice of meat servings and, in 2007, a complete range of chicken products called "Ornis�. As a result, Stohos Foods products can now be found in pubs, coffee shops,

burger houses and casual dining restaurants. The first exports began in 1995 to Italy and reached even more countries within the following years. With 4,500sqm premises built in 2005 and a state-of-the-art plant in Lakkoma, Chalkidiki, in 2013, for the operation of a new product line with cooked meat, the company has grown even more. Another significant moment was in 2009, when Stohos Foods was certified with the BRC and IFS standards, which led to the collaboration with large Greek-owned chains and other major international groups.


The company goal is to offer quality products and services to its clients by placing emphasis on food safety, as well as fast and accurate customer service Philosophy for success Stohos Foods’ philosophy is not only to provide the best quality of products but also assist in the success of the professionals it cooperates with. In fact, a significant innovation that the company offers its clients is that it can adjust the recipes depending on the particular preferences of the residents in the area the business is located with the use of demographical and other regional data. This way, Stohos Foods manages to take into account specific consumer needs and therefore provide every business it cooperates with, with customized services. Another step to its success, is the wide variety of influences: from oriental flavors and Mediterranean cuisine, to Western preparations, Stohos Foods maintains its original Mediterranean offerings by adding the best international recipes.

Quality products The company goal is to offer quality products and services to its clients by placing emphasis on food safety, fast and accurate customer service, and the computerization of production

processes. As a result, the excellent taste and quality of its products are guaranteed. For gyros shops and grill restaurants, there is a choice of seven different types of pork gyros and kebab, as well as chicken and beef gyros, and all kinds of handmade or machine-cut souvlaki. In addition, there are various mincemeat recipes and a large variety of burger products, buns and tasty sauces. When it comes to finger food and cold sandwiches, Stohos Foods has a wide range of offerings, such as grilled chicken gyros. For hotels, there is the exceptional sous vide category of grilled products. The grilled products are also available in supermarkets to facilitate the growing consumer need for an easy to prepare, tasty and nutritious meal. Last but not least, Stohos Foods is a fast developing company with new warehouses in both Thessaloniki and Athens. It has also invested in the latest technologies by creating an interactive website where its clients can create their own, personalized online product catalogue, as well as an online system of order management to enhance service efficiency. n

For more information on Stohos foods, visit www.stohos-foods.gr


58

Greek Juices EVOO ma ga z i n e

The olive

story The journey of the olive oil is a long yet interesting one; from the grove to the olive mill to the bottle, the store shelf and, finally, the table, Greek extra virgin olive oil is the product of a painstaking process, committed to providing a second to none commodity and recognized for its superior organoleptic characteristics.


D

espite the abundance of olive groves now scattered across the world, most olive oil continues to come from the Mediterranean basin. In fact, the true origins of the olive tree in this particular region of the world –and in Greece, specifically– are lost in time, though, as archaeologists believe, there were trees growing in the Mediterranean as long as 60,000 years ago. No one has been able to agree exactly when and where the first trees were farmed (previously wild olives

would have been gathered), but the oldest equipment for storing olive oil (dated around 3,500BC) has been found in the Greek island of Crete, leading to the claim that it is the place where the first trees were actually cultivated. As a result, Greece can be credited as the cradle of the purest olive oil –a claim that the country has been able to maintain up to the 21st century.


Greek Juices EVOO ma ga z i n e

PHOTO: ABEA (YIANNIS KOUKOURAKIS)

1 Olive harvesting

Gathering in crates The olives are placed into plastic crates. In the past, the fruit was put in large sacks, but research shows that olives lose their value if kept in sacks for long. The best practice is to store them for a short period of time since olives need to be pressed as soon as possible to retain their organoleptic characteristics intact. As a result, the olives are processed shortly after they are taken to the mill.

3

PHOTO: KASELL

2

PHOTO: DR KAVVADIA

The most appropriate harvesting techniques are used, and the degree of ripeness of the fruit is always taken into account. Harvesting of olives is done by hand with the help of long-handled poles, while recent years have seen the appearance of machines. Nets or plastic tarpaulins are spread under the tree to catch the falling fruit without bruising them –bruised olives produce low quality oil.

Sorting, rinsing and crushing At the olive mill, the olives are first cleaned from leaves and other foreign matter in order to avoid any organoleptic deficiencies, and are rinsed in cold running water and then passed along a conveyor belt. This machinery, often called the olive crusher, breaks down the olives together with their stone.

4 Olives turned into paste In ancient times, the olives were mashed into a paste with stone mortars operated by animals. Nowadays, the milled olives travel from the mill into vats in which slowly turning blades mash the olives into a homogenized paste in a process that must not exceed 30 minutes.

PHOTO: KASELL

60


Greek Juices EVOO ma ga z i n e

5

PHOTO: KASELL

6

PHOTO: MOLON LAVE

Olive oil extraction In the cold pressing method, EVOOs are obtained at a temperature below 27°C from the mechanical pressing of the olive paste by a traditional extraction system using hydraulic presses. Cold extraction, on the other hand, refers to EVOOs obtained at a temperature below 27 °C by percolation or centrifugation of the olive paste.

Separation by centrifugation

7 Bottling of the olive oil

PHOTO: KASELL

Originally, the oil and water mixture was stored in vats until the oil rose to the top and was skimmed off. Some fermentation was inevitable, affecting the oil. Today, the separation is accomplished swiftly by pumping the mixture into a centrifuge. Because the oil and the vegetable water are of differing densities, the centrifuge forces them apart and into separate receptacles.

The oil is canned or bottled on an assembly line. Cans or dark-tinted bottles will keep the deep-green color of the olive oil intact. Oil placed in clear-glass bottles will fade to a yellowish-green. However, the flavor is not affected. All Greek exporting companies use certified bottling procedures; they have modern infrastructure, and employ top executive staff, and well-skilled labour-force.

8 Greek olive oil travels the world In Greece, there are 600 olive oil processing and standardization companies. 75-80% of Greek olive oil production is extra virgin, the highest quality classification. This percentage places Greece as the largest producer of extra virgin olive oil in the world! Exports of branded Greek olive oil are predicted to hit 30,000 tonnes in 2017-2018. n

PHOTO: KASELL

62


“Soufropites”: three tempting, flavorful offerings inspired by the traditional Greek diet.

• Spinach-Cheese Pie • Island-style • Cheese pie

Hellenic Bakery, with 40 years of history, knows better than anyone how best to use all the natural, authentic ingredients from the Greek land, which form the basis of the Mediterranean diet.


64

Cheese Pie ma ga z i n e


Cheese Tiropita in Greek If you ’ve ever been to Greece, chances are you’ve had a cheese pie. Made with crunchy filo pastry and Feta cheese, tiropita, as it is called, is a delicious finger food.

P

ies are a major staple of the Greek diet. And have always been so. The most quintessential Greek pie is made out of two basic ingredients found in every town and village home all across the country: filo pastry and cheese —that’s why it is named “tiropita”, which literally translates to cheese pie. Traditionally, the cheese used is Feta. Depending on which part of Greece you find yourself, you might encounter different versions of it: in small triangles called “tiropitakia”; made in the shape of a twirl and named after the island of Skopelos; “kourou” folded in a thick pastry; “sfoliata” using puff-pastry; and the classic “choriatiki” made in a large pan and cut into individual portions after baking. In Thessaloniki, the second largest Greek city, tiropita is often called “Bougatsa with cheese” and is made with a slightly different kind of dough and Feta cheese.

A brief history of pies Pies have been present in Greece since antiquity. The Athenian pies, containing honey, milk, cheese and certain spices, were quite famous. Others were made only with honey

The cheese factor Tiropita is usually made with Feta cheese (in small pieces or crumbled), but —because the authentic Greek Feta cheese has an unmistakable salty and tangy flavor, some international consumers cannot easily get used to its taste— other white cheeses can also be used, creating different versions of the same delicious pie. Kasseropita contains kasseri, a semi-hard PDO cheese instead of Feta, while some cheese pies also contain anthotyro or mizythra or a selection of yellow cheeses.


Cheese Pie ma ga z i n e

and offered in symposiums. According to Artemidorus, tiropita or cheese pie, if you prefer, was consumed at the agora and during theatrical performances in the age of Pericles. It was prepared with fresh cheese and flour. During the Byzantine times, the preparation of pies and their evolution was pushed one step further: the pies were baked in thermally-insulated ovens –kilns–, a practice that helped reduce ingredient losses and make baking easier with the use of charcoal. At the time, tiropita was called “plakountas tetyromenous” and “en tyritas plakountas”.

Tiropita sales account for only a part of Greece's 42.9m euros in frozen baked goods exports Cheese pie the Greek way In the past, the best way to enjoy an authentic tiropita would undoubtedly be to find a Greek grandmother to make you a home-cooked one. Yet, nowadays, there are quite a few big and small companies that produce cheese pies combining the latest in technological equipment and the most traditional of recipes. Packaging and freezing innovations have helped the quality of frozen pies tremendously, giving these businesses the opportunity to make their products more appealing to international customers. Greek tiropita companies maintain the highest international standards of quality and safety. Their products undergo continuous testings in state-of-the-art facilities equipped with the latest machinery that ensure delicious and nu-

PHOTO: SAROGLOU

66

tritious offerings. In addition, these businesses invest heavily in R&D creating even more exciting and flavorful options, close to the demands of an discerning clientele. Specifically, 35 percent of Greek production accounts for retail and 65 percent for foodservice; private label products account for 40 percent. It is important to note that the Greek readyto-bake or ready-to-thaw product market has been resisting the adverse economic climate by trying to increase exports. Undoubtedly, modern lifestyle with its demanding rhythm is a critical factor in the further expansion of Greek frozen baked food exports. Tiropita sales, however, account for only a part of the county's 42.9m euros in frozen baked goods exports. And even though spanakopita (spinach pie) is the top Greek export in terms of pies, tiropita has an excellent potential, and is particularly popular in markets, such as Denmark, Germany, Switzerland, Austria, Portugal, Belgium, Bulgaria, the US, Australia, and Canada.

Craving tiropita?

Check out the following suppliers: Alfa Pastry • www.alfapastry.com • +30 24610 36172 alibinisis • www.alibinisis.gr • +30 22210 83461 Arabatzis - Hellenic Dough • www.elzymi.gr • +30 2310 723440 ioniki • www.ioniki.com • +30 2310 788120 Morning Catering - Magiras Bros SA • www.afoimageira.gr • +30 210 2442277 Hellinikos Fournos SA • www.brakopoulos.gr • +30 210 6627083-4 Portokalidis Family - KG Foods • www.portokalidisfamily.com • +30 2310 797797 Rodoula • www.rodoula.gr • +30 210 2447550 saroglou • www.saroglou.gr • +30 2106853025


68

Special Feature ma ga z i n e

Arabatzis - Hellenic Dough

History in the... baking Listed as the largest Greek frozen dough and pastry product manufacturer, Arabatzis - Hellenic Dough has been “baking” history since 1974!

A

rabatzis - Hellenic Dough is the largest frozen dough company in Greece and among the largest of the sector in Europe. Producing more than 700 different frozen pastry products, such as bougatsa (a special type of dough), croissants, traditional country pies, filo pastry products, koulouri (a circular bread, typically encrusted with sesame seeds), pizza, as well as puff pastry products with an assortment of fillings and a variety of shapes, the company caters not only to the foodservice but at the retail market, as well. All frozen pastry products are made in state-

of-the-art facilities at Sindos, the industrial area in the outskirts of Thessaloniki, in Northern Greece, with the use of fully automated, cutting-edge machinery.

The philosophy Since established, Arabatzis – Hellenic Dough has striven to develop innovative products with traditional flavors, inspired straight from the Greek cuisine. The philosophy of the company is to produce goods synonymous with high quality. As a result, it ensures that its products meet the highest international food standards, such as ISO 9001, ISO 22000, BRC and IFS,


during all stages of production. Frozen goods are produced through a wholly or partially automated process, but without cutting corners when it comes to quality or taste. Arabatzis Hellenic Dough specializes in frozen pastry products inspired by the Mediterranean and Greek diet –two international dietary trends that have been gaining momentum during the last five or so years,– with ingredients from the rich Greek land, such as Greek extra virgin olive oil, PDO Feta cheese, spinach, yogurt and many others.

International outreach Thanks to its thorough knowledge of the dough and pastry business for over 40 years now, as well as its professional approach and sound technological infrastructure, each year Arabatzis Hellenic Dough continues to develop products focused on what consumers around the globe are looking for. Its flexibility ensures the company is serving and satisfying every target group worldwide, while constantly adapting traditional

recipes to its production range. At the moment, Arabatzis - Hellenic Dough distributes its products in more than 40 countries, sharing delicious and high quality products with millions of families through an extensive network of partners. The company’s strategy and vision is to continue its already long-term growth all around the globe by creating innovative products and establishing new collaborations worldwide, while becoming the favorite partner of the businesses it supplies; a partner that devotes great attention to their needs and provides them with the best and most appetizing solutions.

For more information on Arabatzis Hellenic Dough, visit www.elzymi.gr

Arabatzis - Hellenic Dough facts and figures

24

production lines

60,000

tons production capacity per year

25,550 sqm modern facilities at Thessaloniki

700

different frozen pastry products


70

Soft

PDO Cheeses ma ga z i n e

matters Greece ranks fourth in the EU with regards to its production of PDO cheeses, yet most of them are generally unknown. Explore the country's soft and brine offerings and find out what makes them unique.

1

Anevato

2

Kopanisti

Anevato (meaning something that rises) is produced in Grevena and Kozani, in Northern Greece, from sheep or/and goat's milk. It is a soft, grainy cheese, white in color, with pleasant taste and aroma, of no particular shape, without rind or holes, and is usually served with a spoon. For its production, the milk is strained, salted and allowed to mature for at least 2 months.

Kopanisti is produced in the islands of the Cyclades. Its name refers to its technique of preparation: the manufacturer works the cheese mixture by hands once every hour for the first 24 hours. It has a strong salty and peppery taste, soft mass and rich aroma. It is an off-white in color, creamy cheese, consumed as a table cheese or in cheese pies and as a starter with wine and ouzo.

fat

fat

60 %

45 %

100 %

56 %

43 %

100 %


Soft

cheeses

3

Manouri

4

Manouri a curd cheese, is produced in Thessaly, Central Macedonia and Western Macedonia. It is produced from curd and fresh full-fat milk or even fresh cream. It is a soft, white cheese with a compact mass, without rind. It is found in various sizes and weights. It has a pleasant, sweet taste with a characteristic aroma. For its production, both cheese-milk and cream are necessary. .

Pichtogalo Chanion

It is produced in the prefecture of Chania, Crete. It is a white table cheese with a fresh taste and aroma, and has a compact mass without rind or any cuts and holes. For its production, coagulation of milk occurs at a temperature of 18-25°C within 2 hours. The curd remains for acidification for 24 hours. It is then transferred in cloth sacks for draining. After that, salt is added to the drained curd.

minimum fat fat

max. humidity

fat

fat

60 %

70 %

100 %

65 %

50 %

100 %

type of milk


72

PDO Cheeses ma ga z i n e

5

Soft

cheeses Greece produces eight soft cheeses registered as Protected Designation of Origin (PDO)

Xynomyzithra Kritis

6

Galotyri

Xynomyzithra Kritis is a curd cheese produced in Crete. Milk used for its production comes exclusively from Crete, from herds of sheep and goats traditionally raised and adapted to the particular region, whose diet is based on locally found plants. It is a soft, creamy cheese with grains in its mass. It is white, shapeless and without any cuts or rind.

It is one of the most ancient Greek cheeses and is produced in Epirus and Thessaly. It is a soft, creamy cheese, without rind, with a pleasant and fresh taste and aroma. For its production, milk is warmed up until it reaches boiling point. A small quantity of salt is added, and the mixture is left at room temperature for 2 days. Finally, the mixture is stored for at least 2 months.

fat

fat

55 % 45 % 100 %

7

Katiki Domokou

75 %

8

40 % 100 %

Xigalo Siteias

It is traditionally produced in the Orthis plateau, in the region of Domokos, in Central Greece. It is a creamy white cheese, with a soft, slightly sour flavor and no rind. Milk used for its production comes exclusively from Domokos, from herds of sheep and goats traditionally raised and adapted to that particular region, whose diet is based on locally found plants.

It is a soft cheese produced in a small area in the easternmost portion of the island of Crete, southeast of Heraklion. The milk produced within the geographical area of this appellation is pasteurized and cooled. Salt and small amounts of cultures and rennet are added, and the mixture is left to ferment for 7-10 days. Excess fat and butter are skimmed and it is left to ripen for about a month.

fat

fat

75 %

40 % 100 %

75 % 33-46 % 100 %


74

PDO Cheeses ma ga z i n e

1

Brine

cheeses

Feta

It is produced from sheep milk or in combination with goat milk in the regions of Macedonia, Thrace, Epirus, Thessaly, Central Greece, Peloponnese, and Mytilene. It has a slightly salty taste and a natural white color. It can be described as a bio product because it is produced from milk coming from herds allowed to graze freely in regions where no pesticides, insect repellants or other pollutants are used. It is consumed as a table cheese or melted, while it is also used in the Greek traditional salad and in cheese pies. Feta is the most wellknown Greek cheese, produced since the time of Homer. It is an important component of the Greek diet and is connected with the history and traditions of the country.

fat

Feta cheese produced outside Greece is not the authentic Feta, no matter what the package says

52.9 % 26.2 %

2

70 %

Kalathaki Limnou

3

Sfela

It is a brine cheese produced in the island of Limnos. It has a cylindrical shape but without a rind. Its mass is white and bears the marks of the willow basket (“kalathi” in Greek, hence its name) in which it has matured. Pieces usually weigh between 0.7-1.3kg, and are compact with few holes. It resembles Feta in flavor but not in shape.

Sfela is produced in Southern Peloponnese from fresh, non-pasteurized sheep or goat's milk or a combination of the two, and comes in 1kg pieces. It is a semi-hard brine cheese with many small cuts and semi-hard consistency. Its shape is that of long rectangular stripes called “sfelides” and its color is off-white. It resembles Feta but is denser and saltier. n

fat

fat

56 % 43 % 70 %

45 % 40 % 100 %


76

Interview ma ga z i n e

Spiros Karalis

“Commited to quality dairy products” The art of cheesemaking is over 5,000 years old. Karalis Dairy Industry, one of the leading cheese producers in Greece, brings more than 50 years of artisanship and tradition to the table. Meet the man behind the brand.

W

hat is the company philosophy? Since its launch, Karalis Dairy Industry is set in producing traditional cheese products by using only local fresh milk, rennet, and salt, without any additives, and by staying true to authentic recipes handed down from generation to generation. Giving customers pure, traditional and high quality dairy products is a commitment. Together with my brother Ioannis Karalis –we are a third generation of cheesemakers– we have decided to continue the family tradition in cheesemaking, and pass it down to our children. What is the competitive advantage of Greek cheeses? Greek cheeses are unique mainly because of the country's distinct climate and rich flora, as well as the local breeds of animals. This combination makes Greece produce cheeses of exceptional flavors and aromas that are second to none. In addition, the indigenous goat and sheep breeds, roaming free in the Greek mountainous pastures,


may have low milk production compared to the ones from other countries, but have special characteristics. According to official research, the superior physicochemical properties of local milk have been proven beyond doubt. No wonder Greek cheese products are always getting awards in international competitions, Do you think there is further export potential? In what way can this be achieved? The global market is enormous and we are fortunate that in many developed countries there is a significant Greek community that prefers to consume products from the mother land.

When one is determined to create quality products, the ingredients must be of equally top quality Furthermore, many Greeks living abroad are active in foodservice, which helps even more Greek Food & Beverage exporting companies. Of great importance is also the fact that our country is visited by millions of tourists every year that taste and familiarize themselves with Greek products. I believe that Greek exporting companies should try to infiltrate markets where there is no significant Greek diaspora; countries such as Brazil, China, India, etc. A particularly difficult feat, but if carried out in a coordinated way, with the cooperation of all companies involved and the help of the state, the result will be positive.

What is the production capacity of Karalis Dairy Industry? Our company receives a daily supply of about 140 tons of sheep's milk and 10 tons of goat's milk from 2,000 regional livestock farms. It produces more than 30,000 tons of milk and 7,000 tons of cheese each year. We attach great importance to maintaining a good collaboration with our suppliers in order to produce top quality milk and, at the same time, comply with the standards set by countries we export to. Everything starts with milk and when one is determined to create quality products, the ingredients must be of equally exceptional quality. What does the future hold for the company? Our plans for the foreseeable future is to grow even more and to increase our collaborations in as many countries as we can. Another significant plan is to revive the production of traditional cheeses, which for several reasons has been phased out. And, of course, to make all this happen without compromising our principles, and with respect to traditional cheesemaking, our suppliers, and our customers. n

To find out more about Karalis Dairy Industry, visit www.karalis.gr


78

Greek Cuisine ma ga z i n e

ter o mat

f

quality


Restaurants all across the globe are taking delicious Greek products to the next level and introducing to the public a fresh, creative side of Greek cuisine.


80

Greek Cuisine ma ga z i n e

T

1

he secret to great food is quality. After years of fast food culture, national, or ethnic as some may call them, cuisines are gaining momentum, while emphasis is being put on authentic products that can enhance the flavor of traditional dishes and the overall experience of the client. Consequently, the geographical origin of each ingredient can have a huge impact on its characteristics –a notion that convinced the EU introduce PDO, PGI and TSG products. In addition, the reappearance of some “forgotten” varieties, have made a strong impact on the gastronomic scene, prompting restaurants all across the globe to invest in original flavors. Enter, restaurants in major cities that promote a more creative side of the Greek gastronomy based on authentic, top-notch products from the Greek land; and at the same time acquaint an international clientele with lesser known foods that grow in the country. “I am part of a generation of chefs that grew up in Greece, with quality Greek products, which

3

2 we cannot easily find abroad. That's why in many cases, we try to import them,” argues Manos Makrygiannakis, chef & owner of the acclaimed “Philema” in Brussels, Belgium. “Greece does not produce only olive oil –albeit of excellent quality. People need to discover and taste all the different, unique products that come from there.” And now that Greek cuisine is having a moment, authentic ingredients coming from Greece are of paramount importance for making it better known and loved. “We love the Greek earth and all the richness of products that we can get from it. In a country that there is

Greece is home to more than 100 PDO and PGI products, as well as many other foods that are unique to its land sunshine 10 months a year and surrounded by the Mediterranean Sea, there is a vast amount of ingredients to drive inspiration from,” explains Andreas Labridis, managing director and co-owner of “Opso” in London, UK. As to how restaurants are helping spread the real Greek gastronomy to customers that sometimes are reluctant to try new, distinct flavors, the answer could lie in the chefs' willingness to adapt certain dishes as per the tastes and dietary habits of the countries they are located. Constant Mentzas, owner and chef at “Ikanos” restaurant, a Montreal staple, believes that “there is a worldwide curiosity about food and the proliferation of information has opened the world to many new types of cuisine. I think that Greece is definitely part of this movement. I think with Greek cuisine we are on the verge of seeing a boom similar to the one we have seen with Spanish cuisine not too long ago.”

1

Chef Mentzas at Ikanos in Monteal creates unique dishes

2

Greek delicacies feature prominently at Philema, Brussels.

3 Opso in London tries to create a modern take on Greek food.


82

Greek Cuisine Spotlight ma e m a ga g azzi inne

New Greek

cuisine recipes Lobster with sausage, fennel, orange & rouille Ikanos, Montreal, Canada

Ingredients 2 Lobsters 1/4 pound butter 80gr cherry tomatoes 10gr traditional sausage 1 pinch of Espelette pepper 1/4 green onion Pea tendrills Rocket Dill For the tortellini Egg pasta

8gr tomatoes 1/4 orange 10ml of cognac 1 tea spoon of white wine Pepper seeds 1 Thyme 1 Sariette 1 parsley 1 pinch of Kozani Red saffron For the rouille 30gr Yukon gold potatoes

Polenta, to prevent

10ml of white wine

pasta from sticking

1 pinch of Kozani Red saffron Sariette

For the broth

Thyme

1 sliced carrot

Shallots

1 sliced celery

1 egg

1 sliced fennel

Garlic

1 sliced white leek

Lemon

Preparation Shell the lobsters then poach them. Start the lobster butter. Start the broth. For the lobster broth: Sweat the vegetables. Add the lobster carcasses. Deglaze with the cognac. Pour in the wine, then reduce. Cover with water and simmer over low heat. Blend and strain through a sieve. Add the saffron and infuse. Strain again through a sieve.Prepare the vegetable stock Follow the same step as the lobster broth, without the wine and lobster. For the tortellini: Roll the pasta. Prepare the rouille: Boil the potatoes. Infuse the wine with saffron, sariette and thyme. Beat the eggs with some Canola oil to mayonnaise. Add the garlic.


Trahana with beetroot Philema, Brussels, Belgium Ingredients 110gr trahana Greek extra virgin olive oil 20gr spring onions 200ml vegetable stock 50gr beetroot purée 20ml white wine 30gr fresh butter 30gr Pichtogalo Chanion cheese 50gr black boar sausage salt and pepper to taste 1 sprig fresh thyme

Preparation Chop the onion. Sauté onion in a deep pot. Add the trahana, sauté for about two minutes and just before it turns brown pour the wine. Add vegetable stock one ladleful at a time. Add salt and pepper. Add beetroot purée and finish with butter. Stir until thickened. Sauté boar sausage in some olive oil. Serve with the Pichtogalo Chanion cheese, the sausage, and the fresh thyme.

Yellow fava bean purée Opso, London, UK

Ingredients 450gr Yellow dry fava beans 3.5kg Water 130gr Red onion, sliced 45gr Red onion, diced 45gr Fennel, diced 150ml Water 270gr Greek extra virgin olive oil 22gr Sea salt 22ml Lemon juice, strained

Preparation In a pot, add the 3.5kg of water and the fava beans and bring to boil. Skim off impurities and return to simmer. Add the 130gr of red onion and fennel and simmer over low heat for 25 minutes or until fava is cooked through. Strain without pressing and add the mixture to the Thermomix. Purée the mixture for 20 minutes at 80°C. Add the 45gr of red onion, the 150ml of water, the olive oil, sea salt and lemon juice. Continue pureeing for another 10 minutes. Serve with chopped red onion, capers and parsley. n


84

Interview ma ga z i n e

Konstantinos Souliotis

“We are an ambassador of Greek cuisine” Greek cuisine is famous for both its delicacies and its nutritional value, and Greek ready meals are at the forefront of innovation, as attested by Mr Souliotis, President & CEO of Palirria.

R

eady meals are gaining momentum. How do Greek companies contribute to this success story? The demanding everyday life leads consumers to incorporate in their nutrition ready to eat products. At the same time their need for nutritionally balanced choices and their interest for authentic flavors and hand made products is growing. Greek cuisine can gain more ground with its authenticity and high nutritional value. We, at Palirria, based on authentic Greek and Mediterranean cuisine, create products of high quality, using the finest natural ingredients. Having very high standards in terms of quality and taste, we contribute to the increase of Greek ready to eat products as Greece’s No1 ready meals exporter.

Is there room for further growth in international markets? Since 1957, Palirria has been trying hard to stand out on a national as well as international level; although we can proudly say that our products are sold today in more than 40 countries, there is definitely room for further growth. Palirria has compiled a long term business plan to enhance its growth strategy in international markets: a) increased marketing investment, b) launch of innovative product lines, c) opening of new key accounts, and d) penetration into new markets. While trying to maximize the impact of these growth pillars, Palirria’s management stays focused in the company’s core values: tradition, extroversion, quality, innovation and customer satisfaction.


What is the production potential of Palirria? Palirria owns 3 manufacturing units, of a total space of over 30,000 sqm, and employs highly qualified staff and skilled workers of about 1,400 people. Our annual combined production output exceeds 19,000 tons and increases yearly as we consistently invest in the expansion of our facilities. During the last couple of years, capex exceeded 3 million euros. Additionally, we invest in the agricultural sector. This provides Palirria with a competitive advantage and a sustainability stronghold. We are also trusted by some of the largest retail chains worldwide to produce private label products on their behalf.

We are commited to penetrate new markets and expand Palirria’s international presence

To find out more about Palirria, visit www.palirria.com

What are Palirria's plans for the future? We wish to remain committed to our vision; to become a world ambassador of Greek and Mediterranean cuisine. Within this framework, we will further expand our portfolio by developing innovative product lines and customized offerings, upgrade the visual identity and packaging of classic products to satisfy diverse consumer needs, and continue investing on technology and processes to assure the superior quality of Palirria’s products. n


86

Table Greek Juices Olives ma ga z i n e

Greek table olive

How much do you think you know about Greek table olives? Dr Georgios Doutsias, Chairman of DOEPEL*, helps us debunk the biggest olive misconceptions out there. *Interprofessional Organization of Table Olives


PHOTOS: PEMETE

Myth: Kalamata olives only grow in Kalamata, Greece

Myth: There are green and black olive varieties

Kalamata olives do grow in the area of Kalamata in the Peloponnese, but they are primarily cultivated in other Greek regions, and especially in Aetolia-Acarnania, Phthiotis and Laconia. In fact, Kalamata olive production, in a regular year, amounts to 60,000 tons, with about 2,000 tons coming from the district of Kalamata/Messenia and the rest 58,000 tons from other Greek regions. Table olives of the “Kalamata” variety have been exported for 80 years now and exports amount to 55,000 tons a year, bringing in 200+ million euros, with numbers expected to double within the next ten years. “Kalamata” olives is a Protected Designation of Origin since 1996 under the name "Elia Kalamatas" referring to the trade preparation of the “Kalamata” variety olives, grown in the region of Kalamata, Greece, and prepared under a specific recipe.

Unlike white and red wine cultivars, olives begin their life cycle as green and gradually darken to black or dark purple as they mature. Even varieties known for their green fruit, such as Chalkidiki olives, eventually turn to a darker color, if left to ripen on the tree. However, to produce the excellent trade preparation known as “Chalkidiki,” the fruit should be collected while still green and at full size and not at a later date as theywill not have the optimal organoleptic characteristics associated with the “Chalkidiki” variety, and will never be packed for consumption.


88

Table Olives ma ga z i n e

5

Myth: Green olives are more nutritious than black

Myth: “Konservolia” means “to preserve”

There are several trade preparations in Greek table olives; the most sought-after are: i) green olives in brine, and ii) natural black olives in brine. Τhis particular preparation also includes the famous “Kalamata” olives. Apart from those, Greece produces other trade preparations, but in smaller quantities, such as “dehydrated and/or shriveled black olives”, “natural green olives in brine” or “black olives in brine”. All these preparations are products of excellent organoleptic characteristics, highly prized by consumers in high-income countries. Regarding their nutritional benefits, all natural preparations are of great value. However, “natural black olives in brine” have a slightly higher nutrient content since they contain more olive oil (fat content).

The actual name of the variety is Olea Europaea var. med. Rotunda, and has acquired the moniker Konservolia from “konservopoiia”, the factories table olives were made during the turn of the 20th century. The truth is that “Konservolia” does not do justice to the variety, since it can be confused with the French verb “conserver” which means to preserve, and can cause confusion over the curing process. Greek table olives of this particular variety are products of natural fermentation, a process that gives them their excellent organoleptic characteristics.

Myth: Table olives do not have an expiration date

Myth: Oleuropein is pernicious to health

Olives like all other natural edible products, undergo constant physicochemical changes, even when packed. Of course, when they are stored in optimal conditions (in wine cellar conditions, with a temperature at around 15°C), table olives can last for a long time and keep their organoleptic characteristics intact. Generally, two years is the average time to keep table olives, but again it depends on the storage conditions as indicated by the manufacturer/producer.

The olive fruit has a phenolic component (oleuropein) with a strong bitter taste, which means it cannot be consumed directly from the tree and has to undergo a series of processes that depend on each variety. Oleuropein is not, however, pernicious to health. In Greece, oleuropein is removed by washing and immersing the olives in 8-10 percent brine. The brine stimulates the microbial activity for the fermentation and reduces the bitterness of the oleuropein. Afterwards, the fruit is ready to be packaged and sold.

Important note Τhe Panhellenic Association of Table Olives Processors, Packers and Exporters (PEMETE) has launched the "OLIVE YOU European Table Olives" campaign; a three year promotional programme co-financed by the European Union which aims to increase the awareness and demand for European table olives for businesses and for consumers in the target markets of the UK, Germany, France, Austria, Sweden, and Poland. PEMETE is a professional association, founded in 1970 which promotes the interests of table olive exporters. The 46 member companies of PEMETE represent more than 90 percent of Greece's exports of table olives to more than 100 countries all over the world.

6


Myth: All olive cultivars are dual-purpose

Myth: Bigger is synonymous with better quality

All olive varieties could potentially produce oil. Nevertheless, each cultivar produces different oil content. Certain varietals contain much heavier concentrations of oil than others. Generally, the best table olive varieties have low olive yield and high sugar content. In Greece, there are three major, excellent table olive varieties: “Kalamata”, “Chalkidiki”, and “Konservolia”. It is also important to take into account that table olives are selected as they enter the factory, and all fruit deemed unsuitable for further processing are sent to the olive oil mill. However, it is not in the interest of the producer/company to make olive oil as these varieties have a low oil yield and generate more money as table olives.

Table olive varieties usually produce large fruit –the olive's suitability for table consumption is a function of its size. Olives between 3 and 5g are considered medium-sized, while those weighing over 5g are large, like the “Chalkidiki” olives which can come in sizes up to 181-200/ kg. Nevertheless, sizes can vary from tree to tree (sometimes, when a tree has too many fruit, their size is smaller). There are 14 commercial sizes in table olives and the fruit are accordingly sorted during the selection process. The organoleptic characteristics of the end product, however, usually do not correspond to the size of the fruit, but depend on the olive variety, as well as the processing. n


90

Vineyard of Attica ma ga z i n e

Vineyard of Attica

Expectations Home to the largest Greek vineyard and the famous Retsina, the region of Attica has been making wine since antiquity.


A

ccording to myhtology, Dionysus, the God of wine, entrusted the residents of Attica with the art of viticulture and wine-drinking. They, on their part, didn't only protect the wine, but also spread its cultivation throughout Greece. Viticulture in Attica had great potential and smart entrepreneurs recognized it early on. In 1855, Dimitrios Voulgaris established a standard winery with two French presses, manned by two French technicians. Its goal was to make first-class wines and champagne. Others followed suit. Soon, wines such as Cotes de Parnes, Clos Marathon or Tour de la Reine were gathering accolades in international competitions. In the late 19th century, the increase in the urban population has brought about an even stronger demand. Since the 1880s the railways had special wagons every September to transport the grape must to Athens. Then, the must from Mesogeia was turned into wine in the small wineries and

65,000

taverns of the city. Eventually, the once flourishing vineyard of Attica suffered great loses. Since 1960, the vineyards have been regrown and new investments made. International varieties were planted, but Savvatiano, the local varietal, continued to dominate the terroir. In the '80s, a small number of wine-makers who have studied abroad, have decided to bring a breath of fresh air to the wines of Attica. Innovative equipment together with their extensive knowledge and the great wine-making tradition in the region, have started to make a real difference. As a result of the renewed interest in the indigenous varieties and the sustained viticulture practices used, Attica now produces wines that stand out, are awarded prizes and are loved by an international clientele.

177

201,862

acres

BUSINESSES

hectolitres

of vineyards in the Region of Attica

currently active in winemaking

wine production in 2016-2017


92

Vineyard of Attica ma ga z i n e

An impressive vineyard Most of the vineyards of mainland Greece are clustered in the region of Attica, and particularly in Mesogeia, which accounts for about 65,000 acres, making it the largest vineyard in the country, despite the significant decrease in the cultivated area due to housing development and the new airport. The vineyard of Attica is divided into three wine-growing zones: the northern, the western and the eastern zone, each one of them being a gateway to the capital of Greece, Athens. The northern zone of Attica includes the vineyards of the northern slopes of Mount Penteli, Dionysos, Mount Parnitha and Kapandriti. The western zone, which is the growing zone of red varieties, includes Megara, Oinoi, and the Geraneia

Mesogeia, which accounts for 65,000 acres, is considered the largest vineyard in Greece range reaching the slopes of Kithairon through Boeotia. The third zone is the region of eastern Mesogaia, a vineyard literally embraced by the sea, and the de facto wine-growing center of Attica. In the wine-growing zone of Mesogaia, the region of Lavreotiki, where the municipality of Keratea belongs, holds a special place because of the different composition of its soil, which is rich in minerals and as a result the taste of the wines produced in this region is quite distinct. During antiquity, the vineyards of Attica would supply with their products the city of Athens, as well as other areas. In recent centuries, the vineyard of Attica established a long tradition in the production of Retsina.

80%

15,111

of the vineyard

hectolitres

produces white varieties

Retsina production

Savvatiano: the main protagonist The white grape variety of Savvatiano is among the Greek vineyard’s most widely planted varieties –in fact, it accounts for 80 percent of the wine produced in the region. Whether on its own or as part of blends, this remarkable variety is responsible for a considerable volume of the dry white wines produced. Savvatiano is not only the indigenous varietal of the vineyard of Attica, but also the key variety which has traditionally been used to make Retsina. The bad news for the variety is that long years of its use toward poor results in Retsina have contributed to its lack of popularity. The good news is that these poor results are entirely a thing of the past in Greece. Despite past performance, an excellent bottle of Savvatiano and a modern version of Retsina are not simply exceptional in terms of flavor, but invaluable companions to various meals and dishes, as well. n

Legendary Retsina Retsina is the most famous of Greek wines. Its reputation has for long overshadowed that of other distinguished Greek appellations. Retsina has been steadily produced and consumed for 2,000 years in the area. It is made by the addition of natural resin extracted from the pinus halepensis during the fermentation of white and, in rare cases, of rosé wines. Only Retsina produced in Greece can carry the indication “Traditional Designation”.

Special thanks to the Wine Producers Association of the Vineyard of Attica, the Region of Attica & the Ministry of Rural Development & Food


Municipality of Κropia Attica Unknown ancient cities, monuments of Nature and traditional agricultural products

Municipality of Koropi, is the largest and most ancient Municipality of East Attica. Our Municipality consists of 4 ancient Municipals- “demes” (Sfittos, Oa, Lamptrai, kikkina). Koropi has a rich natural environment where mountain Hymettus dominates. Koropi has a long-lasting tradition in several agricultural sectors.

In Municipality of Koropi the olive tree has been cultivated since antiquity. With its mild climate, the area -the famous fertile plain of Mesogeia- is well suited for the cultivation of olives. The local olive variety(“Megaron”) produces not only a tasty table olive, but also an exceptional olive oil with highly aromatic levels. Also, the producers of Koropi cultivate and product also other popular varieties olives oil (Manaki, koroneiki, Athinolia, kolovi and Megaron) as well as table olives (“kalamata”, green, black and commercial types circulating in the market).

The main /tradition al grape (which is variety gro cu wn in Koro producers ltivated organica pi is lly of Koropi use also o since 1850 in the Savvatiano geograph ther grap ical indic area). M e a any tion) in o varieties wine, Ag rder to pro (with pro iorgitiko, tected duce such Assyrtiko Sauvigno , Rod as Malag n, ousia other swee Merlot, Syrah, Sa itis, Mochato, Ath iri, Caber uvignon t and spa blanc, C rkling win net hardonna es. y, and

The beekeepers of Koropi produce various kinds of excellent quality honey: thyme honey (Mount Hymettus), Erika, Arbutus, Elati, floral and other combinations (polyfloral, honeydew –pine & thyme honey).


94

Greek Apples ma ga z i n e

Taste the forbidden


PHOTOS: THE AGRICULTURAL COOPERATIVE OF ZAGORA-PILIO

If there were a king of the orchard, that would be the apple. A symbol of good and evil, of love, and one of the most promising fruits in Greek exports.

M

=ost apples sold in

Greece –and abroad for that matter– are invariably imported mainly from the region of Zagora in Mount Pelion in Central Greece, one of the most beautiful forested areas in the country. The geographical area where apples are cultivated is the mountainous part of Pelion and it is defined with respect to altitude (the crop is grown between 300m and 900m), the soil and weather conditions (proximity of chestnut, beech and strawberry-tree woods, sloping, well-drained soil, slight fluctuations in temperature, high relative humidity, long hours of sunshine), the uniformity of cultivation practices (e.g. cultivation on terraces, harvesting by hand) and the tradition of growing ap-

ples and specifically Firiki Piliou, all of which give the juicy fruit its specific organoleptic characteristics. Pelion and Zagora in particular is famous for two apple varieties: PDO Mila Zagoras Piliou and PDO Firiki Piliou, both of them registered as Protected Designations of Origin products, and both marketed by the Agricultural Cooperative of Zagora-Pilio, which has managed to collect 98 percent of the area's apple producers. Since 1985, both varieties (and some four other) have been trademarked under the “Zagorin” name. Nowadays, the Agricultural Cooperative of Zagora-Pilio collects, processes and moves (in Greece as well as internationally) approximately 10,000-15,000 tons of apples a year, while exports account for 30 percent of total production!


96

Greek Nemean Vineyard Apples ma ga z i n e

The Greek trademarked apples An internationally registered logo has turned Zagorin apples into a brand.

F

rom the early 20th century, the people of Zagora turned to agriculture, and to apples in particular. Their Agricultural Cooperative was founded in 1916.

PDO Mila Zagoras Piliou Considered one of the best apple varieties in the world, obtained from the cultivation of the variety Starking-Delicious, Mila Zagoras Piliou has been a PDO product since 1996. The production Mila Zagoras Piliou takes place within the eastern side of Mount Pelion in the municipal areas of Zagora, Makryrrachi and Pourio. The particular climatic characteristics of the region, situated at an altitude of 300-700m, along with the traditional cultivation techniques applied contribute to the production of top-tier apples. Cultivation comes about under the strict control of the Agricultural Cooperative of Zagora-Pilio agronomists on terraces (the cultivation area has a marked inclination). Pruning extends from the month of November all through February and follows the so-called "pebble-shape" which favors good ventilation of the tree and

At the end of the 19th century, 32 apple varieties have been recorded in Pelion alone; only few have been preserved excellent sun exposure of the fruit. The gathering of the fruit is done by hand. Mila Zagoras Piliou PDO has a characteristic oblong shape with the bottom end featuring five lobes, and an intense red color. The flesh is yellowishwhite, the flavor excellent and juicy.

PDO Firiki Piliou Another apple variety from the area that belongs to the species Malus Domestica Borkh and to the miniature variety “Firiki”. Firiki Piliou is a small to medium-sized apple, with an elongated shape and a smaller diameter-tolength ratio compared to “Firiki” from other regions. It is yellowish-green in color, with vivid red tones on the side exposed to the sun. It is very firm, has a high sugar content and low acidity, a sweet juicy flesh and a particularly strong fragrance, making it one of the most delicious and sought-after apples in the world.

Zagorin apples in numbers

300-900

1985

30% of TOTAL

thousanD tons

altitude of the crops in Pelion

the apples have been trademarked as "Zagorin"

Zagorin apple production is exported

of Zagorin apples are marketed each year

meters

the year

10-15


ma ga z i n e

The other Greek apples Greece is home to another two varieties registered by the EU as geographical indications.

I

n ancient Greece, the apple was considered to be sacred to the goddess Aphrodite, and to throw an apple at someone was to symbolically declare one’s love; and similarly, to catch it was to symbolically show one’s acceptance of that love. Apples are full of vitamins, they are light in calories, and they have beneficial effects on the digestive system, making them one of the best fruit in terms of nutritional facts. Here are two more delicious varietals from the Greek land with high export potential.

In the fields of the region of Arcadia, the Mila Delicius Pilafa Tripoleos variety is cultivated in about 1,500 hectares PDO Mila Delicius Pilafa Tripoleos The fertile plateaus around the city of Tripolis in Arcadia, in the Peloponnese, are the only place where the Delicius Pilafa Tripoleos apples are cultivated. These apples got their name from the creator of the variety, Ilias Pilafas, who mixed the American Golden Russet variety with local apples to create a new Greek hybrid. With lots of effort the new apple trees took root and this completely new variety was born in this particular soil and climate. In 1997, the Delicius Mila Pilafa became a PDO product. The apples grow at altitude of over 600

meters and are gathered in late October. Production amounts to about 4,000 tons a year, and although their red-golden color, their irregular shape and their rough surface may not give the best first impression, apple connoisseurs know that the secret lies in their unique flavor and their banana-like aroma, that makes each apple so special.

PGI Milo Kastorias PGI Milo Kastorias is an apple of the Rosaceae family, which is divided into the red varieties Starking, Starkrimson, IDR Delicious, Red Chief, and the yellow varieties Golden Delicious, Jonagold, and Granny Smith. Its history is linked to the apple cultivation practice in the region of Kastoria, which dates back to the beginnings of the 20th century in the mountainous villages and then spread in places bordering the lake and the river at an altitude between 630 and 850m. The overall area allocated to the cultivation of the PGI Milo Kastorias variety is approximately 16,500 hectares, equalling 5 percent of the area's arable land. The apples are collected by hand, starting at the end of September for approximately one month. The PGI Milo Kastorias apple has an intense red or yellow color and is particularly fleshy and juicy, has a slightly sweet flavour, a delicious aroma and a crunchy and whitish flesh. It was registered as a PGI product in 2002. n

PHOTO: ARCAFROZ

Greek Nemean Vineyard Apples

PHOTO: THE AGRICULTURAL COOPERATIVE OF ZAGORA-PILIO

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Greek Herbs ma ga z i n e

From ancient times to the modern day, aromatic herbs play a central part in Greek culture and cooking. And thanks to their truly exceptional quality, they have also earned a special place in international markets.

Herbal adventures 1,150

endemic

400

producers

20,000

plants and herbs in Greece

are engaged in exports

planted only with oregano

ACRES


RECIPE BY CHEF Y. STANITSAS (PHOTO: D. TSITSOS)

CHEF Y. STANITSAS (PHOTO: D. TSITSOS)

PHOTO: PHYTOSOPHIA


Greek Herbs ma ga z i n e

PHOTOS: KOZANI SAFFRON PRODUCERS COOPERATIVE

102

Greek herb production As demand for local herbs increases, the number of Greek businesses in the sector has been constantly growing.

T

he number of herbs and plants that grow naturally in Greece is impressive. Greek herbs show remarkable quality standards (percentage in essential oils, ratio of active substances, etc.) that affect their flavor and aroma. Aromatic plants produced in the fertile Greek land are of top-tier quality, while their nutritional value is scientifically acknowledged by numerous research papers from international universities. In addition, growing conditions and harvesting methods in Greece promote GMO-free organic farming, ensuring that all herbs are gathered at their optimum and, as a result, are packed with more active ingredients and flavor than other herbs found elsewhere in the world. In addition, generations of Greek cooks have focused on many herbs that have become essentials of traditional Greek cooking.

There are approximately 3,000 acres planted with PDO Kozani Red Saffron in N. Greece Despite their small quantities when compared with the amount produced in other countries (approximately 40,000 acres of land are currently planted with aromatic and medicinal herbs, whereas 50 percent of this area is exclusively dedicated to the farming of oregano), Greek herbs have all the essential qualities to travel to world mar-

kets. Especially plants with known properties (e.g. oregano, mountain tea, Chios mastiha, camomile, and Kozani red saffron), which are high in consumer preference and exported all around the world –especially in the EU, Australia, Germany, France, Canada, Denmark, and the U.S. It is particularly important that aromatic herbs are grown in ideal rather than marginal conditions so the proportion of their active components is maximized. Advocates for organic farming insist that conditions more closely approximating those of the wild are best for growing herbs, because the use of pesticides and herbicides can alter the plants’ components thereby altering their flavor. In Greece, herbs are farmed in natural conditions and although most plants can be cultivated, the majority is collected by hand from the wild. In both instances, herbs harvested in Greece are organic, GMO-free, and their quality is second to none. The processed herb industry is mostly made up of companies that dry, process, package, and deliver the produce to the Greek and international markets. These companies are usually supplied by contract growers. Meanwhile, a smaller but constantly expanding market exists for bio-dynamically and organically grown herbs, both dried and fresh. A trend that has influenced many young people to get actively involved in the herb-growing business, securing the future of aromatic plants in Greece.


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Greek Herbs ma ga z i n e

Most notable Greek herbs

Mint Although there are several types of mint that can be found in Greece, it’s spearmint, referred to as “dyosmos” in Greek, that is used the most. However, other versions of mint are also available, such as peppermint, also referred to as “menta”.

A plethora of aromatic herbs and plants is used on a daily basis in Greek cooking.

Oregano Also called “rigani”, is the most popular herb in Greek cuisine. Oregano adorns foods such as Greek salad, meat and soups. Fresh oregano has a mild flavor while the

Sage

dried version is more intense. The variety used in Greece is Origanum Vulgare.

Sage, referred to as “faskomilo”, is used to flavor mainly meats and soups. On the island of Ikaria some use sage in their lentil soup to give the broth a distinct flavor, while in Crete sage is burned as part of the smoking process while making sausages.

Thyme Thyme or “thymari” has been used since antiquity. Ancient Greeks also used it in unexpected ways –they were fond of puting thyme leaves and flowers to perfume their bathwater. Thyme grows wild in Greece, but it is also cultivated.

Kozani red saffron “Krokos Kozanis” aka Kozani (a region in the Greek north) red saffron, a Greek PDO product since 1998 and a very precious spice, is considered, qualitywise, to be among the best in the world.

Rosemary Rosemary, also known as “dentrolivano” in Greek, is another herb used in traditional cooking as well as medicine. In fact, it is one of the older herbs used in Greece and its usage can be dated back to 500BC.

Bay leaf Also referred to as “daphni”, is one of those herbs in Greek cooking which doesn’t take center stage. In ancient Greece, crowns of bay leaves were made to adorn the heads of heroes and athletes who won an event. n


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Report ma ga z i n e

Specialty food industry

Poised for major growth What does the present and future of specialty foods hold? The latest survey conducted in the US by the Specialty Food Association and Mintel provides all the answers.

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ll signs point to the fact that the specialty food industry continues to grow at a strong clip –at least in the US, its major market. Dollar sales hit $127 billion, a 15 percent jump in sales between 2014 and 2016, according to the annual report published by the Specialty Food Association and Mintel. By comparison, all food sales at retail grew by an anemic 2.3 percent. Total unit sales for specialty foods were up 13.1 percent. Specialty foods are outpacing their non-specialty counterparts in almost every category,

as consumers continue to become more aware of quality in their choices. Categories aligned with better-for-you options, health and wellness, and freshness are growing fastest. According to the research, while the specialty food industry enjoyed an overall upturn, 2016 growth at retail and foodservice slowed over the previous year, to 5.5 percent versus 9.1 percent in 2015. Increased purchases online contributed to slower year-over-year growth. Mainstream retail channels are heating up. Millennials, a convenience-oriented consumer group, buy specialty foods

$10.5 billion

spent for specialty beverages

14.8%

14%

of all retail

FOODERVICE

food sales is specialty food

growth since 2014


wherever they shop. This trend has helped drive sales in multi-unit grocery and mass merchants, where growth outpaced that of natural or specialty chains for the first time. On the other hand, foodservice is a bright spot. In addition, 78 percent of specialty food sales happen at retail; between 2014 and 2016 retail sale growth was slightly stronger than foodservice, 15.4 percent versus 13.7 percent. Specialty retailers achieved total sales of nearly $6.4 billion in 2016, about 11 percent of the total market.

Specialty food sales by category* • Specialty beverage sales are growing faster than food sales. Specialty beverages hit $10.5 billion in 2016, about 18 percent of the total specialty retail market. Water, refrigerated juices and functional beverages, shelf-stable and refrigerated RTD tea and coffee are all driving this increase. • Fresh and perishable categories are king, but center-store is hardly dead. Grocery –shelf-stable specialty foods– accounted for 61 percent of the total specialty food market in 2016, or $36.2 billion. • The snacking segment commands about 28 percent of the total specialty food market. Sales reached $16.3 billion in 2016, a 16 percent jump. • Specialty foods account for 14.8 percent of all

$127 billion

in annual sales caused by specialty food

More highlights from the supply chain: • Manufacturers’ net profits have risen to 18 percent, despite growing costs for certification, ingredients, and production. • Gluten-free, Non-GMO and Convenient/ Easy to Prepare led product innovation plans of manufacturers for 2017. • Seventy percent of distributors planed to expand their specialty food SKU count in 2017. • Sales share in foodservice has been declining slowly but steadily for importers, with 36 percent saying it was their slowest-growing channel the past year. • Retailers’ average transaction size increased 19 percent in 2016.

7out of 10

food sales at retail, equaling categories such as meat and fastest growing produce. Protein continues categories are frozen to dominate, with the top two categories –cheese and and refrigerated plant-based cheese and frozen and refrigerated meat, poultry, and seafood– at $4.42 billion and $3.74 billion, respectively. Seven of the 10 fastest growing categories are Refrigerated or Frozen. Only four of 61 specialty categories recorded sales declines between 2014 and 2016. n

15%

INCREASE in sales from 2014-2016

*According to the 2017 research


16 -18 Mαrch 2019 ATHENS • GREECE

The Ultimate Food & Drink

trade show in S.E. Europe! With approximately 1,100 Greek and 250 international exhibitors, Food Expo 2019 will be the largest yet! FOOD EXPO 2019 figures*

1,350

Exhibitors

55,000

Square meters

250

Int’l Exhibitors


The fastest growing trade show for Greek & Mediterranean products!

More than 3,500 Int'l food traders Following a series of strategic initiatives and a budget that will exceed €500,000, FOOD EXPO 2019 is expected to welcome 3,500 int'l trade visitors and 800 hosted buyers. As a result, more than 15,000 B2B meetings will take place between exhibitors and food traders.

3,500

Int’l VISITORS

800

OLIVIER WITTMAN MILLISSIME USA/ INT’L VISITOR

“FOOD EXPO, this year bigger and better and we are very close in signing some very important deals. I will come back next year definitely.“ ASHU GARG AAMAYA IMPEX INDIA / int’l visitor

int’l Hosted Buyers

70,000

food traders

* Forecast figures

W

ith an increase of 400% in exhibition space and 291% in exhibitor numbers since its first iteration in 2014, FOOD EXPO is one of the fastest growing F&B trade shows. FOOD EXPO 2019 from 16-18 March, will raise the bar by becoming the meeting point for Greek and int'l entrepreneurs and trade visitors from the agri-food sector, as well as from the organized retail, wholesale, hotel, and foodservice.

“Every year i am more impressed by the progress of FOOD EXPO. This year i found a new interesting generation of producers. I can't wait for next year.“


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INTERNATIONAL FOOD & BEVERAGE EXHIBITION

16 -18 μarch 2019

METROPOLITAN EXPO • ATHENS-GREECE

Mediterranean food takes center stage at FOOD EXPO 2019!

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he elite of Greek and Mediterranean PDO & PGI products are the true stars of FOOD EXPO, giving int’l buyers the chance to get to know their variety and flavors. During the next, 6th iteration of the trade show, that will take place in March 2019, food traders from all over the world will be able to come across thousands of high quality and innovative products from Greece and all other Mediterranean countries, and thus discover their unique characteristics. FOOD EXPO 2019 will place special emphasis on the undeniable connection between the food industry, gastronomy and tourism, demonstrating the variety and high culinary and nutritional value of local products, underlining the fact that they could give any business a competitive edge.

“FOOD EXPO has been great for us. I have met some potential clients that i think we can do business with.” SAM HADDAD GLUSTER GOODS INC. / USA / int’l visitor

Main product categories At FOOD EXPO 2019 you will find companies active in the following categories  Olive oIL & olives

 Frozen foods

 Dairy products

 Delicatessen

 Bio & health products

 Meat products

8.8%

24 % 14.2 %

15.1% 14.3%

23.6 %

“I was very positively surprised with the trade show. I will come next year and bring along more buyers.” LIMOR HARVIN GUILD ENTERPRISES/ ISRAEL/ INt’l visitor

The Greek & Mediterranean diet in numbers

16,000

int'l restaurants use Greek ingredients

87 %

2 nd

of GermanS

most popular

prefer Mediterranean foods

dietary trend in the US


110

INTERNATIONAL FOOD & BEVERAGE EXHIBITION

16 -18 μarch 2019

METROPOLITAN EXPO • ATHENS-GREECE

Join the Hosted Buyer Program and discover the benefits

F

OOD EXPO has designed a comprehensive Hosted Buyer Program for key int'l food traders. With all or part of their travel and accommodation expenses paid for, qualified hosted buyers have to show genuine purchase responsibility and attent a number of B2B meetings pre-scheduled through an online matchmaking program.

Enjoy impressive benefits By joining the Hosted Buyer Program of the trade show, you enjoy the following benefits: • Fully-paid 2 or 3 nights hotel accommodation • Complimentary round trip economy air ticket • A day cruise to the Greek islands or a guided tour to Athens • Access to the Int’l buyers Meeting Area.

“Our visit to the trade show was so successful that we are currently exploring new logistics for importing more Greek products.” melissa thowhey PRICE SMART INC/ USA / int’l visitor

Int’l visitors express maximum satisfaction According to a survey by IPSOS, the majority of international visitors that attended FOOD EXPO 2018 were impressed by the scope and scale of the trade show. Most of the 2,930 international food traders, and among them the 800 fully hosted buyers that came to FOOD EXPO 2018 expressed their satisfaction with the level of organization, confirmed they closed significant deals and stated their intention to visit the next iteration.

“The quality of the products we found in FOOD EXPO was unparalleled, even to the fresh ones that we find in Australia.” victoria carruthers 3 keys food group /australia / INt’l visitor

International visitor actions at a glance

15,000

B2B MEETINGS

between exhibitors & int’l visitors

97%

exprect to close

deals in the next 6 months from their visit

115

int’l visitors

joined the cruise to the Greek islands


Fokas Packaging is one of the oldest leading Greek companies in the folding cartons and paper bags packaging field, established in 1960.

17th Klm. ATHENS – KORINTHOS ROAD • 19 300 ASPROPYRGOS • ATHENS • GREECE TEL: +30 210 5578190-2 • FAX: +30 210 5570270 www.fokaspackaging.gr • e-mail: info@fokaspackaging.gr


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INTERNATIONAL FOOD & BEVERAGE EXHIBITION

16 -18 μarch 2019

METROPOLITAN EXPO • ATHENS-GREECE

Mix business with pleasure. Plan your trip to FOOD EXPO now!

T

ake advantage of your visit to FOOD EXPO 2019 in order to explore the variety and quality of Greek products and do business with suppliers from all around the world in a professional and efficient environment. In addition, why not enjoy some downtime to discover Athens and its surroundings, and live an authentic Greek experience? Explore the legendary archaeological sites, the delicious Greek gastronomy; with 27 million tourists from all around the world visiting Greece each year, why not seize the opportunity to combine the most exciting trade show in SE Europe with a short break to find out for yourselves what Greece is all about?

Enjoy a day cruise to the Greek islands! Over 115 food traders had the opportunity in 2018 to visit the Greek islands. FOOD EXPO 2019 is offering its hosted buyers the chance to enjoy a day cruise to the islands of the Saronic Gulf.

For further information, please contact our team philip papanastasiou / fp@forumsa.gr Irene Kouriantaki / ek@forumsa.gr Marilena Galani / gm@forumsa.gr Ioanna Agouria / iag@forumsa.gr

opening days & TIMES SATURDAY SUNDAY MONDAY

16/3/2019 17/3/2019 18/3/2019

10.00 - 19.00 10.00 - 19.00 10.00 - 18.30

Metropolitan Expo, a major exhibition center FOOD EXPO GREECE 2019 will be held at the Metropolitan Expo, next to the Athens Ιnt'l Αirport "El. Venizelos". Free shuttle buses will transfer visitors to and from the trade show.


hello Greece

the site of Greek products and tourism

HigH nutritional value products KroKos Kozanis (red GreeK saffron)

aPPLes zaGorin

Krokos Kozanis was 2 stars awarded , as a PDO biological product by the International Taste & Quality institute 2016. The Greek red Saffron belongs to the highest quality of Saffron in the world. It is well known for its anticancer, aphrodisiac and memory enhancing properties. It has also antidepressant, antioxidant and anti ageing action. Krokos Kozanis saffron, gives to dishes a delicate aroma, a subtle spicy flavour and a beautiful yellow color. It goes perfectly with rice, pasta, meat and sweets.

The Agricultural Cooperatives’ Union produces apples which are tested, of high quality, certified with the qualification of Protected Designation of Origin (PDO). This distinction certifies that the Zagorin apple is a product of high quality. By using the “Integrated Production” method the Zagorin apple is clean, healthy, tested and this is why consumers in Greece and all around the world trust it.

the Kozani saffron producers cooperative www.safran.gr, Krokos Kozani, P.C. 50 010, Greece

agricultural cooperative of Zagora-pilio www.zagorin.gr, Zagora Pelion, P.C. 37001, Greece

farMers Union

VioLanTa

currants. Greek black Corinthian raisins constitute an excellent source of

Full 45 Cookies with Yogurt. An innovative proposition by Violanta, 45% filling with yoghurt cream. Yogurt is now in our daily diet and a valuable element for our health, ideal snack for kids and grown ups. VIOLANDA has a rich variety of pure products, biscuits and cookies that combine traditional recipes and delicious flavor. Made according to the quality guarantee of VIOLANTA.

trace elements, which classify it to “functional food”, which means that they provide benefits beyond basic nutrition, also having beneficial resultsto human health. olive oil. In the Aeghialia region of Peloponnese, the olive variety “KOUTSOURELIA” , is organically grown. In combination to the special micro climate of this particular region, the FARMERS UNION organic extra- virgin olive oil of Aeghion Agricultural Cooperatives Union, is produced. This particular extra virgin olive oil, combines superior taste with high biological value. From the early eighties, the Agricultural Cooperatives Union of Aeghion, produces High quality extra virgin olive oil “ELIKI” exported internationally.

violanta s.a. www.violanta.gr, 6th km Trikala - Karditsa Road P.C. 42100, Trikala, Greece

PerfeTTo Fresh tomatoes from the Thessaly Valley, reminding a taste from the past!! The “tomato pulp” made from fresh grated tomatoes, in a rich juice is the new tasteful proposal from PERFETTO, to prepare the best ragout. Using tomato pulp for cooking you don’t need to add any tomato puree or any sugar. This healthy additives free concentrate tomato juice, makes the difference!!! PERFETTO is well known for its pure ingredients and product variety, made 100% from Greek sustainable cultivated tomatoes.With respect to Greek tradition, the new PERFETTO product makes the difference equally in quality and taste!! daMavand Α.Ε. www.perfettospecial.gr, Filia Sofadon, P.C. 43300, Karditsa, Greece

agricultural cooperatives union aeghion sa www.pesunion.gr, Korinthou 201, Aeghio, P.C. 25 100, Greece

naxos GrUyere Naxos gruyere, by the Union of Agricultural Cooperatives of Naxos, awarded for consecutive years, has once again got an honorable distinction from the International Taste & Quality institute 2016(2 stars) this time for the Naxos gruyere with truffle mushroom. The famous PDO gruyere of Naxos, combines great taste and high content of calcium. One Kilo of Naxos gruyere is made by 12 kilos of fresh cow milk. That’s why it gives special extra flavor to soufflé or quiches. eas naxos www.easnaxos.com, Galanado Naxou, Naxos, Cyclades, P.C. 84300, Greece

dK advertising a: 7, Asimaki Fotila Str., 114 73, Athens, Greece, t: (+30) 210 88 47 190, e: info@dkadv.gr


Central Markets & Fishery Organization of greece

The greatest partner in the

Food Supply chain For the last 60 years, the Central Markets & Fishery Organization has been the greatest food market in the Balkans.

T

he Central Market and Fishery Organization (CMFO SA), is a public company whose only shareholder is the Ministry of Finance and is supervised by the Ministry of Rural Development and Food. It consists of two Central Markets (in Athens and Patras) and 11 fish wharves across the country. Its facilities operate more than 700 enterprises linked to the primary sector and the Greek producers.

CENTRAL MARKETS AND FISHERY ORGANIZATION S.A.

The core of the Central Market and Fishery Organization is the Central Market of Athens, a dynamic market in the center of Attica, very close to the port of Piraeus, from where the islands and all tourist consumption get their supplies. The Central Market of Athens hosts about 350 wholesalers, supplying the largest proportion of the Greek population with fresh vegetable and fruits, while the value of trafficked products is estimated at 1.3 billion euro. In addition, there are also


11

Fish auctions

around Greece

Contact us

ENTERPRISES

WORKFORCE

0

3, 5 00

1 Kennedy & Pyrgou Str., Agios Ioannis Renti, 18233 Athens Greece

Entrepreneurship

Tel.: +030 210 4821111 Fax: +030 210 4814042

1.5

e- mail: info@okaa.gr www.okaa.gr

BI LLI ON

Annual product value

0

all around Greece

00

FOOD MARKETS

as part of a new perception on modern entrepreneurship. The CMFO SA is also raising public awareness of the vulnerable population and against food waste. It manages businesses through systematic co-operation with the Church, “social grocery stores�, as well as social and solidarity structures in order to gather and distribute fresh food throughout Greece. The new Administration aims to restructure the infrastructure, renovate the Market and turn it into a modern market with a wide range of products, fully digital operation, city agro-logistics services, and special services for island transit. It also supports business extroversion and export efforts with new services and in cooperation with other public and private bodies.

70

2

17 meat processing and trading companies, as well as a small retail market. The main objective of the Central Market and Fishery Organization is the smooth functioning of the Markets, which ensures which ensures organized handling and marketing, the smooth supply of all consumers, and the balance of prices through competition-oriented pricing. The Central Market and Fishery Organization is gradually developing new activities related to business support in order to promote extroversion, as well as expert consultation in the organization, operation, and restructuring of markets. It also supports business synergies and partnerships, the development of commercial practices, and the transition of businesses to the new digital environment,

1 0,

BUYERS / DAY

Publi


118

Market News ma ga z i n e

market

report The new Brussels store

International expansion for Ergon Foods

Palirria: Gold Top Industrial Export Company The award for Palirria was received by Mr. Sotiris Seimanidis, Vice President of the Board

17.1%

Palirria stood out among other fast growing Greek export businesses. The company was named a Gold Top Industrial Export Company at the Greek Exports Awards 2017. This award highlights the company’s successful growth and its dedication to its vision: to become an ambassador for Greek and Mediterranean cuisine. www.palirria.com

Some years ago, probably no one could really imagine Greek products or mezes to be served on the other side of the world, in Singapore. But in 2017, Ergon Foods did it! All the way from Thessaloniki, their artisanal products have been shipped to Asia, to the brand's new, elegant store-cum-restaurant where Singaporeans, known for their love of fine food, can experience Greek cuisine at its best. In addition, quite recently, Ergon Foods also opened their second stores in Brussels and London. And what about 2018? The US and Middle East are on their radar and new openings are in the works. Can’t wait… www.ergonfoods.com

A gold prize for Greece at Ecotrophelia Europe!

of products from the Greek Food & Beverage sector is exported each year to Italy, while approximately 16.8% is headed to the German market

the boutari 2014 stood out at the prestigious New York Wine Experience event, organized by Wine Spectator magazine. The white wine received positive feedback from wine experts and oenophiles from across the globe.

The gold prize at the Ecotrophelia Europe competition has been awarded to the team from Greece for the beverage AVOYOG. Specifically, the prestigious prize was given to the National Technical University of Athens, School of Chemical Engineering team, which produced a functional eco-friendly smoothie beverage from avocado and Greek yogurt whey. AVOYOG aims to fulfill consumer demands for on-the-go consumption and health boosting properties offered by smoothies and smoothie-type beverages.

The National Technical University of Athens, School of Chemical Engineering team secured the first prize with AVOYOG


120

Market News ma ga z i n e

market

report

Innovation award at the Anuga 2017 trade show

Unique in concept, quality, flavor and shape, the Kihi Greek Salad Pie is an authentic, ready-tobake Greek offering

14,510 more

Once again, Alfa pastry has been recognized for its innovative efforts: the company was awarded for its kihi Greek salad at the Anuga Innovation Show 2017. Specifically, the Kihi Greek Salad Pie received the innovation award at the Frozen Food category, winning out against 2,305 products from around the world. www.alfapastry.com

enterprises operating in the Greek Food & Beverage industry in total. 795 out of those businesses are active in beverage production

A conference introducing Greek food to the world The 1st International Hellenic Gastronomy Conference 2018 will be held on March 5 at the Athens Concert Hall under the auspices of the Ministry of Tourism, the Ministry of Economy & Development, and the City of Athens. With the motto “Greek taste beyond borders�, the conference has the vision to create a strong network of quality businesses in order to promote them all across the world. The 1st International Hellenic Gastronomy Conference 2018 will bring together, for the first time, all Greek entrepreneurship in the fields of gastronomy and tourism under the roof of a modern, international forum in an effort to highlight Greece as a top global brand.

Mr Philippos Koutras, creator of the initiative, at the press conference for the event with Mr Nikos Nasioutzik

news

for the third consecutive year, the natural mineral water Theoni won the gold prize of superior taste and quality at the DLG competition, an event evaluating each year over 27,000 food products, with its prizes awarded only to those that meet its strict quality criteria.

EURIMAC S.A. has just opened a new and very promising market for pasta products, the one of South America. The strategic agreement includes the export of 5 pasta product references in 3 countries for the next 3 years.

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GREECE Invest in Taste

GULFOOD 2018, Dubai World Trade Center, 18-22 February 2018

Enterprise Greece is the national Investment and Trade Promotion Agency. With regional and international partners, local know-how yet global reach, Enterprise Greece is your partner in growth. VISIT THE GREEK PAVILIONS: SHEIKH SAEED HALL 1,

www.enterprisegreece.gov.gr

HALL 2 (DAIRY) HALL 3 (FATS AND OILS) HALL 6 (BEVERAGES)


122

Market News ma ga z i n e

market

report Food for the future workshop at the French Institute

Bronze award for Evoiki Zimi at the Greek Exports Awards 2017 “This honor represents the company's continued effort to conquer int'l markets,” stated Mr Konstantinos Konstantakis

9.41

Evoiki Zimi SA has been awarded the bronze medal in the Top Industrial Export Company category for its activity at the export markets, its facility size and employee numbers, its percentage of turnover exported during the last three years, as well as its presence in international trade shows. www.evoiki-zimi.gr

The French Institute of Greece has organized an innovative event with representatives from newly-founded foodtech companies – from Greece and France– answering questions on future challenges and how food can become cheaper while retaining its flavor and nutritional value. Furthermore, chef and founder of the first cookery school for children in Greece, Mr Kiriakos Melas, shared his views on the latest culinary trends, and well-being in general, with the large crowd that was gathered and became privy to what the future holds for the global food industry. The event was followed by a tasting happening.

Haitoglou Bros: investing in North America

billion euros amounted the total production value of the Greek agricultural sector in the year 2014, according to data provided by the Hellenic Statistical Authority

Selonda, one of the world's largest producers and suppliers of sea bream and sea bass, will be present, For the first time, at the Fish International trade show in Bremen, Germany (booth 53 , Hall 5).

Looking towards the robust North American market, Haitoglou Bros SA, is complementing its range of products by launching several new and delicious offerings: stix with peanut butter and raspberry jelly, cookie straws with vanilla cream, peanut butter pillows, and almond butter pillows. According to the company, “these products are perfectly aligned with the American food culture” and therefore will be exclusive to the US and Canadian markets. www.haifoods.com

Unfortunately, the latest products from Haitoglou Bros SA will not be available to other markets except the N. American


PRFoods_Ad_91x126mm.pdf

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Market News ma ga z i n e

market

report

Georgoudis SA: 120 years and counting

Georgoudis company is growing rapidly and continues to innovate, both in quality and variety of products

4% more

Since 1897, Georgoudis SA is committed to the production, packing and exports of Parthenon Greek olives. Today, the company is a major table olive supplier, while its products are exported to more than 50 countries around the world. Always striving for excellence, Georgoudis SA will be exhibiting at the Gulfood 2018 trade show. www.olives.gr

increase of the Food Production Volume Index in Greece for the year 2016, with exports significantly assisting in the continuous development of the industry

The Coffee Project: Greek coffee takes Switzerland Since October 2017, Lausanne in Switzerland has been enjoying Greek coffee, traditional Greek pies, as well as other specialty coffees, thanks to four brand new stores named “The Coffee Project” right at the very heart of the city. The Swiss stores are the initiative of Mr Kostas Kalafatas, owner of Greek brand Samba Café Coffee Roasters, and entrepreneur Mr Vangelis Katselis, that aim to introduce Greek coffee culture and snacks to the discerning Swiss clientele. The Coffee Project: Rue Marterey 1-3, Rue du Grand-Pont 4, Quartier Nord, Les Arcades, EPFL, Route Louis–Favre 8d. For more information on forthcoming store openings in Swtzerland: www.thecoffeeproject.ch

news

epirus sa showed a 17% increase in exports for the year 2017. the company is placing an emphasis on exports, and this growth is the result of opening new markets, such as korea and the uae, and creating new, exciting products (PDO organic feta cheese).

Along with Germany and the Czech Republic, the UK (chipita already owns a subsidiary, Chipita UK Limited) is considered one of the most promising European markets for Chipita, according to Spyros Theodoropoulos, CEO of the company.

Minimal interiors and excellent coffee and snacks. The people of Lausanne have been flocking to The Coffee Project


With love and care, we present this wonderful nuts butters based on a homemade recipe. Pure 100% butters pastes from nuts without adding salt for a delicious breakfast.

OLIVE IL

Photo: Giannis Seferos | art designer : Yota Sotiropoulou

Taste your ultra premium totally pure and fresh


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Palirria presents the new “face” of its core range Staying true to its premium quality and taste, Palirria presents the modern and enriched range of its core product line of 280g cans. The range offers classic as well as new ready meal recipes which meet the expectations for authentic Mediterranean cuisine of even the most demanding consumers. www.palirria.com

Delicious chicken gyros Nanos SA has 39 years of experience in the production of meat products, which helps the company guarantee the best possible quality and the most exciting flavor. Nanos chicken gyros made with premium ingredients is a high performance trademark product. It stands out for its excellent meat slicing as well as its uniform cooking. Also available in pre-baked package. www.nanosaeve.gr

The traditional Edessis halva Hand-made authentic halva, made with passion from 100 percent top-tier ground and husked sesame. Following a long tradition and the original halva kneading method, the hand-made Edessis Halva from natural, quality tahini, is available in cocoa or vanilla flavor or mixed with nuts, such as almonds and peanuts and a wide variety of packages. www.agrifreda.gr

Authentic Greek Pies by Ioniki Traditional filo pie with Zucchini, Feta Cheese & Extra Virgin Olive, is one of the company’s new product ideas. Zucchini and Feta, the main ingredients used in Ioniki’s recipes, represent basic ingredients of the Greek cuisine and are world-famous for their high nutritional value and excellent flavor. The presence of the extra virgin olive oil plays an important role to the overall authentic Greek experience. www.ionikifilosophy.com


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HoneyBars introduce a new flavor… Melissokomiki Dodecanesou (Beekeeping Company of the Dodecanese) is the largest company in the region producing & packaging products from more than 70 beekeepers from the islands of the area. HoneyBar Fig + Almond is a new product in the series of Greek honey bars, rich in Vitamin C, fibers, and Calcium. www.mel.gr

The spirit of history Amorgos Distillery was founded in 2003 to specifically produce the ”Amorgion Rakomelo”, a spirit, made from raki, honey and 8 herbs that thrive in the island of Amorgos. It can be enjoyed all year long, hot or chilled. The company vision has always been to make quality products that promote Amorgos island and Greece to the ends of the world. www.amorgion.gr

Greek value... by the Greek seas

Pure, original sheep yogurt

A taste of Greece like you’ve never had before! Whole shell frozen mussels in pasteurized vacuum from Olympias S.A. They are precooked and ready to eat in just 5 minutes. An added value, high quality product from the bountiful Greek seas and one your customers will definitely enjoy. www.olympias-sa.com

Vassilitsa traditional sheep yogurt is exclusively produced from fresh sheep’s milk, selected with strict criteria for its quality characteristics. Made without the use of preservatives and with only the addition of yogurt cultivation following the traditional recipe that the Noussia family has developed over the years. Vassilitsa yogurt is available in 300g packages. www.vassilitsa.com


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An authentic seafood experience Three unique choices of frozen fishing catch allow you to indulge in an authentic experience of seafood flavors with Greek summer aroma. Shrimp, octopus and mixed seafood, come to your table all year round and challenge you to the most wonderful culinary trips guided by the Lagakis company. www.lagakisfrozen.gr

Mouth-watering croissant Hellinikos Fournos SA is in constant tune with the needs of professionals to create new products that satisfy even the most demanding customer. The brand new butter croissants are made from the best natural ingredients and do not contain any preservatives. Combining state-of-the-art technology with traditional recipes, Hellinikos Fournos SA offers unrivaled quality with every bite. www.brakopoulos.gr

Organic Greek yogurt

The packaging of choice

Made from Greek organic cow’s milk and certified by Bio Hellas, the excellent Organic Greek Yogurt from Kolios has a typical thick texture and a natural, aromatic and creamy taste. The Organic Greek yogurt from Kolios can be enjoyed plain or served as a dessert with fresh fruit, cereals or honey and nuts. Available in 5% and 0% fat, and 150g and 400g packages. www.kolios.gr

Quality folding cartons, paper bags and wrapping paper make Fokas Packaging a company you can trust. Providing a full range of services for over 60 years, from the creative stages to the pre-press to innovative die-cut design to the final production, our passion for detail makes us stand out. Fast delivery times and competitive prices add to a winning choice for every packaging need. www.fokaspackaging.gr


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Taste the difference Discover the new Alfa Leone balsamic creams. Produced from the famous Greek Nemea Agiorgitiko grape variety, the balsamic creams offer premium taste, while containing no sugar or gluten. The varieties include natural ingredients and flavors such as classic grape, pomegranate, fig, orange & lemon, as well as barbeque. www.alfaleone.gr

Greek dips for fine cuisine lovers! SO&JO Greek dips are the latest product range from 3P, and the company’s first one for the retail market. The ingredients of success: traditional recipes, top-quality ingredients, unique packaging. 3P’s experience at the Greek HoReCa market since 1998 together with the SO&JO rich flavors and authenitic flavors, make them the top choice for discerning palates. www.3psalads.gr

A digital leader Hellas Digital is a leader in the Greek packaging market, specializing in Digital Display Stands, POP-POS and Digital Packaging. The state-of-the-art equipment in digital printing with the latest technology machines that is available to the company, has enabled Hellas Digital to expand not only in Greece, but across the European market, as well. www.hellasdsa.gr

Real Greek yogurt with real fruit With more than 14 different flavors of yogurt to choose from, you will not be disappointed. Its thicker and creamier texture is what sets Greek yogurt apart. The fruit we use are from local producers in Greece that certify the pureness and freshness of the fruit. Any signs of sugar are removed from the fruit and replaced with grape juice, which has a low glycemic index, a mild flavor and allows fruit to unfold all of their aromas and flavors. www.greekyogurt.gr


Ambrosia Magazine issue #6  

Fine food & drinks of Greece February 2018

Ambrosia Magazine issue #6  

Fine food & drinks of Greece February 2018