PHOTOS: IOANNINA POULTRY COOPERATIVE - PINDOS
ma ga z i n e
ON THE SUPERIORITY OF GREEK POULTRY Approximately 2% of total EU chicken production takes place in Greece, while its poultry are among the safest in Europe.
Special thanks to the National Meat Interprofessional Organization, & the Hellenic Agricultural Organization - Demeter
ccording to the Moraitis company, the quality characteristics of Greek chicken compared to imported poultry (especially from the Balkans or other countries), are a result of the strict veterinary checks that take place at the breeding and slaughter areas. In addition, the direct distribution of chicken right after slaughter, is another advantage that shows the proper operation of chicken production units in Greece. Equally elucidating is Mr Tsakanikas of the Ioannina Agricultural Poultry Cooperative, Pindos, pointing out that Greece is the only European country that in the past few decades has not been shaken by a series of food crises and scandals (e.g. dioxins or disinfection using prohibited substances). Furthermore, thanks to strict legislation and increased security measures, Greek poultry have not been plagued with diseases, such as bird flu. “Greek producers as well as the country’s manufacturing enterprises take all the appropriate measures to ensure a higher level of consumer protection. As a result, consumers can be certain that Greek poultry has received a proper diet, was properly bred and its treatment process has adhered to strict procedures and systematic checks to ensure a safe and healthy end product,” he explains. Moreover, Greece’s nonGMO practices as well as its efforts to encourage the breeding of humanely raised poultry (mostly by using free-range systems), together with a strict veterinary control policy starting from breeding (Greece has some of the highest safety and quality control of raw food materials standards), have a significant impact on their quality and flavor. Sudsequently, Greek poultry is much tastier and of higher quality compared to chicken from other countries.
INNOVATION & EVOLUTION The latest generation equipment is contributing significantly to the speeding up of production, both in the hatchery as well as in the manufacturing process. For example, an automatic machine that processes 60,000 eggs an hour can classify eggs into two sizes just before they go to the hatcheries –note that eggs of the same size usually hatch chickens of similar size, bearing the same nutritional value.Genetics and the development of hybrids likewise play a significant role in the growth of production. As do the improved and ex-
tremely high standards of living, which are not limited to organic farms. This places pressure on manufacturers to offer thorough and honest disclosures about how, where, when and by whom chicken is farmed and prepared. Processing of poultry has also improved with the introduction of innovative, advanced technologies, providing customers with top tier poultry produce. As a result, investment in poultry is moving towards a different direction; there is a shift from volume to value and an interest in more “concept” chicken.