MEAT PLACE Special Edition IFFA 2022

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EDITORIAL

“In a circle, each point is both a beginning and an ending” *

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n February 24, with the invasion of Russian troops in Ukraine, the world as we knew it until that moment, seems to be irrevocably turning a page, starting a new chapter.

A new chapter that has just begun being written by the collective author called humanity. Some of the key issues of this new period are how this will look like, what form it will take, how our daily life will be shaped and in what situations we will be called to act business-wise.

So, by operating in a still evolving environment, our priority should be to ensure the good practices of the recent past and, at the same time, seize the opportunity given to us - with the reformation of most fields – so that we find ourselves in an even better position on the “Next Day”.

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This is a process that is imposed on all business activities, since the central policy plans that have already been adopted and implemented both at a European and an International level, shifting the global economy, will inevitably affect all the individual sectors of the financial activity in turn.

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So, as OMIND CREATIVES, we continue our active presence in the Exhibition “IFFA” 2022 with our own stand (HALL 9.0 | STAND F12) and the Special Edition of the MEAT PLACE magazine, that you hold in your hands, in order to highlight to its exhibitors and visitors, the very important Greek meat sector and the business opportunities it presents for all those who are interested in becoming active in it.

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Offering another valuable tool in this effort, which is none other than their invitation to participate in MDF Expo 2022 of the meat and meat products exhibitions (MEAT & GRILL DAYS), dairy and cheese (DAIRY EXPO), frozen foods (FROZEN FOOD) and the cold supply chain (FOOD LOGISTICS) that will take place on November 12-14, 2022, at the Athens Metropolitan Expo Center.

Serving the values of the historically continuous “Greek Hospitality” that characterizes us, we are waiting to welcome you, so that you can get to know in depth the meat sector in Greece.

Contact info of the Meat Place 187 A.Syngrou Avenue 17121 Nea Smyrni Athens, Greece Τ. +30 210 9010040 F. +30 210 9010041 info@meatplace.gr www.meatplace.gr

* Heraclitus, Presocratic philosopher 544-484 BC

Theodoros Dimitriadis Publisher - CEO

on our page on and contact us directrly www.facebook.com/meatplace.gr

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Automatic skewering machine

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Hand-held skinner

Mini vacuum tumbler 100lit

• Wide range of equipment • Worldwide shipments • Full stock of spare parts • Standard and custom made solutions to meet all needs 70, Dimokratias Ave. & Anexartisias, 19300 Aspropyrgos, Athens, Greece Tel.: +30 210 5577930 | email: vpsi@otenet.gr, info@vpsi.gr | www.vpsi.gr Editorial.indd 5

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T H E T R A D E FA I R F O R

MEAT • DAIRY • FROZEN PRODUCTS & EQUIPMENT

ATHENS - GREECE

METROPOLITAN EXPO

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T H E M E AT I N D U S T R Y

12-14

NOVEMBER

2022

3 PARALLEL SESSIONS

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IFFA 2022

MEAT PLACE | SPECIAL EDITION

8

MEAT & GRILL DAYS 2022 “The growing market of the meat industry in Greece”

24

INTERVIEW George Georgantas Minister of Rural Development and Food “We are on alert, monitoring developments and adjusting our decisions”

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Opportunities and prospects for the meat sector in Greece

RECEARCH Study on the Meat Industry in Greece

page.

ARTICLES Panos Katsachnias “Opportunities and prospects for the meat sector in Greece”

Christos Pirpiris

Dr. Joseph Bizelis

52 “Meat production in Greece -

66 “The shifting landscape of the meat market in Greece and Internationally”

Present and Future”

Mary Efthymiatou “A long-standing affair: International supply chains Inflation and product costs”

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Thanasis Antoniou “Catering in Greece 20092022: Thirteen years full of… surprises” Panagiotis Chatzinikolaou & Dr. Efstratios Nikolaou “Audits of the Greek meat market by ELGO-DIMITRA”

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Dr. Evdokia Krystallidou “Greek beef from free grazing animals - Exploitation of digital tools to face the new consumer demands” Angeliki Oikonomou “Elevation of Greek traditional preparations and products” Apostolos Apostolakos

64 “The Central Meat Market of Athens”

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Thanos Aggelakis “Development prospects and vision for the future of the Greek poultry livestock farming”

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Savvas Kesidis “Greek butchers today: Their position and contribution to the meat sector”

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SUBSCRIPTIONS

MEAT PLACE • Special Edition 2022

Production: o.mind Creatives

www.meatplace.gr

Publisher - CEO: Theodoros Dimitriadis Commercial Director: Antonis Moschonidis Editor-in-Chief of MEAT PLACE: Panos Katsachnias pk@meatplace.gr

Production Manager: Aggelos Anastasopoulos Sales Manager: Manos Georgoulakis Advertising: Sofia Katsardi Subscriptions: Eleni Vagionaki

Creative & Art Directors: Charis Papageorgiou Yannis Ntrigios

Account department: Katerina Kossiva

Owned by: Dimitriadis Th. & Co PC 187 A. Syngrou Avenue 17121 Nea Smyrni, Athens, Greece Τ. +30 210-9010040 F. +30 210-9010041 info@omind.gr • www.omind.gr Issue code: 21-8619 • ISSN 1792-4197

Secretariat-Advertising Reception: Maria Michalochrista

Events Client Service: Anastasia Kolovou

Printing - Binding: Pressious Arvanitidis

Jusnalist: Thanasis Antoniou

Media & Marketing Assistant: Eirini Mitsi

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

Subscriptions Greece: Annual (8 issues) 30 € 2 years (16 issues) 50 € Subscriptions abroad: Annual Europe / Cyprus (8 issues) 80 € Annual Other countries (8 issues) 100 €

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9th INTERNATIONAL EXPO 2023

LOGISTICS

SUPPLY CHAIN TRANSPORTATION • STORAGE • PACKAGING • MATERIAL HANDLING

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Evyl_KTX.pdf

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EVYL S.A. FOOD PROCESSING MACHINES

YOUR REQUIREMENTS ...INSPIRE US!

MEAT TENDERIZER TR 200 MEAT TENDERIZER TR 400

GYROS TABLE WITH HEIGHT ADJUSTMENT SYSTEM

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4 POST GYROS TABLE WITH HYDRAULIC LIFT

HAND MADE SKEWER MEAT MACHINE

FRESH MEAT SKEWER MACHINE

AUTOMATIC FILLER GM 01

KEBAB WRAPPING MACHINE

HAND HELD SKINNER

EVYL S.A. NATO Ave. & Megaridos Str. 193 00, Aspropyrgos, Athens, Greece tel.: +30 210 5596644 - +30 210 4922335 - +30 210 4928508, fax: +30 210 4922032 e-mail: evyl@otenet.gr � site: www.evyl.gr

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MEAT CUTTING MACHINE CUBE ΤΚΥ 64Η

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BAMBOO SKEWERS PADDLE

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IFFA 2022

MEAT PLACE | SPECIAL EDITION

7th

MEAT & GRILL DAYS

2022 T

he growing market of the meat industry in Greece, is one of the main sectors of the MDF Expo 2022 exhibition, that will take place on 12-14 November 2022 at the Metropolitan Expo exhibition area, in Athens, and takes place every 2 years.

12-14

NOVEMBER

2022

METROPOLITAN EXPO ATHENS, GREECE

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The main sector of the exhibition -covering the largest exhibition area- is that of MEAT & GRILL DAYS, which is the only sectorial exhibition held in Greece and concerns meat and its products, processing machinery and food service. It is addressed to meat industries and workshops, butcher shops, catering and to every professional who works with meat, the absolute protagonist in the Greek diet.

MEAT & GRILL DAYS, a now established and influential exhibition in the field of meat and its products, is significantly enriched with new categories of products and exhibits, in order to be as comprehensive as possible for the meat and catering professional. Meat and its products, from production and processing to presentation to the final consumer and the customer of catering, are presented in a specialized exhibition with identity, professional

profile and great variety in exhibitors and displays.

This important meeting of the meat professionals incorporated - from the previous event already - the dynamic sector of catering that focuses on meat and grill. Hence, aspiring to satisfy the specific market that demanded it, in order to turn it into the most successful commercial event. Invaluable partners for achieving this goal are the MEAT PLACE and GRILL magazines, as well as the www. meatplace.gr and www.grillmagazine.gr websites.

In line with the success of all participants and those involved in the dynamic meat and catering sectors in Greece, the organizing business OMIND CREATIVES, invites you to participate in the MDF Expo combined exhibition, responding to the business challenges and opportunities presented, experiencing first hand this major 7th event, which is expected to be the largest and most comprehensive one in recent years, satisfying every visitor and exhibitor, with the possibility of realizing a number of business agreements and contacts. M

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www.meatdays.gr Three Exhibitions in one Event!

Named MDF Expo, which derives from the 3 markets, Meat / Dairy / Frozen, it represents, the 2022 event will bring together food professionals, from the production, processing and food service sector to an exhibition event with great demands, substance, character and important visitors from Greece and abroad.

These are the major sectors of the Greek economy - which are faithfully and consistently served by the organizing business’s OMIND CREATIVES exhibition - meat and its products (MEAT & GRILL DAYS), dairy and cheese making (DAIRY EXPO), frozen food (FROZEN FOOD) and the cold supply chain (FOOD LOGISTICS) which is the connecting link for all these products.

In it the visitor will find solutions of industrial equipment and packaging, food processing machinery, raw materials, food traders and everything else needed for their business.

In the organization of this year’s MDF Expo exhibition, technology will play an important part, so that it operates in a dual “hybrid” way.

That is, with a live broadcast of the exhibition to professionals who may choose to stay in their location or wish to visit it online from abroad.

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IFFA 2022

MEAT PLACE SPECIAL EDITION

ELVIDA FOODS PASSION FOR QUALITATIVE AND DELICIOUS AUTHENTIC GREEK FOOD!

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Brand: Hellenic Gyros, Nostimost Address: 40 Stylianou Gonata St.,12133, Peristeri, Athens, Greece Tel: +30 210 5785051 Fax: +30 210 5785052 E-mail: info@elvidafoods.gr Website: www.elvidafoods.gr www.hellenicgyros.gr www.nostimost.gr

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LVIDA FOODS is among the leading companies in Greece in the production of Authentic Gyros, Souvlaki and meatbased products. It is the company that initiated the industrial production of Frozen Gyros and Souvlaki 16 years ago.

• In 2002, “Hellenic Gyros” established one of the first production lines of Gyros in Greece. The production line for us is not only mass production but also standard level of quality, specifications of products, and advanced production methods. With the addition of the excellent choice of ingredients and the personalized customer service, all resulted “Hellenic Gyros” in being the market leader in just a few years.

• In 2006 the shareholders structure changed and new development paths were created.

Other product categories were launched to be addressed not only to Grill Houses but also to restaurants, hotels and the retail market. Hellenic Gyros, our historic brand name, remained and we initiated Nostimost as an additional brand name dedicated to retail. At the same time, we changed our corporate name to ELVIDA FOODS to reflect our new product lines and expand our presence to new export markets.

Since the first years of its operation, ELVIDA FOODS remains focused to the high quality and safety of its production lines. They are all certified according to ISO 22000, IFS, BRC standards. Due

to automatic traceability and the minimization of human intervention, we can support with real data the constant high quality of all of our products.

It is our pride that the ELVIDA FOODS factory has been successfully audited 3 times for best practices by the European Federation of Food Safety Authority (EFSA).

• In recent years, ELVIDA FOODS has participated in all national committees and initiatives in order to establish official norms and specifications for the production methods of several traditional Greek products including Gyros and Souvlaki.

Additionally, we have taken several international initiatives to protect the authenticity of Greek Gyros.

From day one, ELVIDA FOODS’ export strategy was directed to the end consumer through retail stores all over the world. Today, ELVIDA FOODS operates in Europe, USA, Canada and the Arabic Peninsula, exporting products to more than 20 countries all over the world.

Recently, ELVIDA FOODS completed 3 different investment programs, investing more than 3 million euros. Our premises now cover 6.000 sqm and we never stop investing in state-ofthe art machinery and most of all, people. “The highest level of our 150 employees here at ELVIDA FOODS and our passion for quality and delicious authentic Greek food, will always be the key drivers for our success in the future,”commented CEO Dr. Stelios Skaribas.

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IFFA 2022

MEAT PLACE SPECIAL EDITION

GARBY ANKA S.A. Catering and Machinery Equipment

Brand: GARBY ANKA Address: Papadopoulou 17 AG.I.Rentis Zip Code 182 33 Athens T: +30 210 483 2670 Site: garby-anka.com

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ARBY ANKA S.A. was founded in 1997 and is based in Rentis, Attica. We manufacture food processing machinery.

Our products are available through Greek and International B2B commercial companies that operate in the Catering and Machinery Equipment industry, with our main clientele being Butcher Meat Markets, Super-Markets, Restaurants and Hotels.

GARBY ANKA S.A. is an active member of S.E.E.M.E. (Panhellenic Association of Catering Equipment Businesses), which represents all traders and manufacturers of professional catering equipment.

All its products are 100% Greek, certified and in compliance with all international and European safety standards.

Its expertise and specialized personnel, which is continuously trained for the new market trends, make the company able to satisfy even the most demanding customers, with key features of quality, reliability and excellent after-sales technical support.

The products being manufactured are: • Meat machines, minced meat production machines with and without refrigeration systems • Sterilizers, knife disinfectants • Meat kneading machines • Meat and fish cutting saw • Schnitzel machine with the ability to cut a chicken into strips • Meat tenderizers for tenderizing and marinating • Dough kneaders for bread and pizza dough preparation • Peelers for cleaning and washing potatoes and fruits • Octopus tenderizers for softening frozen octopus and squid

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With a sense of corporate social responsibility and respect for the environment, people and society in general, we partake through APPLIANCES RECYCLING S.A., which is the approved body for the operation of the collective system for the alternative management of the Waste of Electrical and Electronic Alternative Equipment (WEEE) in Greece and through the Hellenic Recovery Recycling Corporation for the recycling of the packaging waste of our products, as well as through EOAN (Hellenic Recycling Organization).

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Finalgarby_anka.pdf

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CATERING EQUIPMENT

A COMPLETE SOLUTION FOR YOUR BUTCHER SHOP REFRIGERATED MEAT MINCERS No 32

REFRIGERATED & NON REFRIGERATED MEAT MINCERS No 32-22

UNIQUE DESIGN IN 2 COLOURS BLACK-RED

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AUTOMATIC VACUUM TUMBLER

UV AND WATER KNIFE STERILIZERS

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NEW BAND SAW

MEAT ΜIXERS 15-150 KG

ΜΕAT TENDERIZER

GARBY ANKA PAPADOPOULOU 17, AG.I.RENTIS, P.C.18233 , TEL.+30 2104832670 | www.garby-anka.gr | info@garby-anka.gr

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IFFA 2022

MEAT PLACE SPECIAL EDITION

LAKRE SA THE MODERN SIDE OF GREEK MEAT INDUSTRY INNOVATION WITH RESPECT TO TRADITION

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Brand: LaKre SA Address: BI.PE. Vatonta Nea Artaki 34600, Evia, Greece Tel: +30 22210 45101 Fax: +30 22210 45102 E-mail: sales@lakre.gr Website: www.lakre.gr

mbition, vision, expertise and th production of high-quality products are the fundamental principles of LAKRE SA. It was in the ’90s when LAKRE was founded by the President of LAKRE SA Christophoros Boutros. Following his passion and the fundamental principles of the company, the president built and developed the facilities of the company according to the European Union’s high-quality standards and has not stop developing since then. The prime quality of raw materials from the best breeding farms and slaughter houses of Europe, the innovate experts in the production and R&D section among with the high-tech equipment was the success recipe for LAKRE SA. The core values of the company and the innovative series of processed meat products rapidly made the company one of the leaders in the Greek meat industry and market. The company earned the trust of professionals and end consumers and that was no accident. LAKRE SA is offering all the knowledge, expertise and facilities in order to accommodate the demands of any custom recipe ordered by adjusting the production according to the needs of the most demanding customer.

The flexibility offered in those cases among with the wide range of our products and the conformity of the strictest health and safety standards always

exceed expectations. LAKRE’s premium series of processed meat products are currently the latest innovation of the company. These products were developed with unique recipes of Boutros family and are loved by end consumers. With the respect to the Greek tradition, passion for high quality products and unique flavors LAKRE launched a series of awarded products considering the demands modern food industry. Some of the most loved products of the series are the Greek Seftalia, the 7 spices kebab, the Black Angus burger, the traditional Greek sausages, the handmade skewers, the pre-roasted authentic Greek gyro and the ancient Greek original black swine burger.

LAKRE’s investment in the ancient Greek black swine spices Boutros family has been constantly investing in Greek breeding farms. Today one of their most successful investments and projects is the breeding of the ancient Greek black swine spices.

The series of processed meat products based on ancient Greek black swine contributed to the rise on the demand of that premium quality meat. The consumers loved the new products which are now part of the highest protein meals and diets.

LAKRE is offering that series for professionals and soon for retailers.

COMPANY’S HISTORY LAKRE SA was founded by the entrepreneur and acting President Christophoros Boutros. Today the vice president Dimitrios Boutros is leading the R&D department of the company evolving and expanding LAKRE SA based on the fundamental principles that the company has for over 25 years. Over these years LAKRE supplies various sectors of the Greek government, HO.RE.CA companies and retailers with high quality products.

Since 2000 LAKRE SA has also been a supplier for various companies around Europe.

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T: +30 22210 45101 / Fax: +30 22210 45102 / E: sales@lakre.gr / W: www.lakre.gr BI.PE. VATONTA - NEA ARTAKI 34600, EVIA, GREECE

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IFFA 2022

MEAT PLACE SPECIAL EDITION

NEFELOUDIS FOOD ADDITIVES YOUR PARTNER FOR NATURAL IMPROVEMENT!

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Brand: Nefeloudis Food Additives Address: 3, Ι.Ε. Korovagou str, 54627 - Thessaloniki, Greece Tel: +30 2310533427 Fax: +30 2310529082 E-mail: info@nefeloudis.gr Website: www.nefeloudis.gr

efeloudis Food Additives company was established, in Thessaloniki,

by Thrasyvoulos Nefeloudis in 1965.

The initial activity was trading potato starch to the meat industry. In the years that followed, Nefeloudis Company invests to longterm collaborations with specialized worldwide manufactures.

(Avebe U.A, Avo Werke GMBH, Van Hessen, Interfiber, Welding GMBH& CO, NIPPI).The company has been developed rapidly by introducing know-how, enriching its product list and establishing relationships of trust with its customers and suppliers. Its development has been strengthened further, since 1993; Thalis Nefeloudis (second generation) takes over the management of the company.

Today, after half a century of constant presence in the Greek market as well as in the markets of the Balkans and Cyprus, we look forward to the next 50 years of inspiration and creation.

Segments of food industry: Food Processing Industry: • Snack & ready meal industry • Meat processing industry • Poultry processing industry • Dairy industry • Cheese and Cheese analogues • Sauce industry • Bakery/Confectionary Food Service – Catering: • Large catering companies • Restaurants • Food chains Food Service – Retail: • Butchers

• Spice and herbs retail shops • Small catering companies

Product categories Bulk products: • native and modified starches • milk powders Functional ingredients: • Brine applications • Bowl-chopper applications • Texture and stability improvers • Dry curing products • Shelf life, preservation • Food coloring Taste ingredients and blends: • Culinary extracts and aromas • Sauce bases, sauces • Fillings • Soups • Marinades-Bio Marinades • Seasonings • Batters, coatings…etc.

• Spices and herbs Casings: • Natural hog • Natural beef • Natural sheep • Collagen

Facilities –Territory Our territory is kept expanding covering today Greece, Balkan countries and Cyprus. > Two main warehousing areas (Athens and Thessaloniki) strategically placed able to offer efficient logistic services to our customers. > Blending facilities for dry and liquid ingredients.

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> R&D testing laboratory sufficiently manned and equipped for meat, dairy, bakery, snack and confectionary applications. >Two showrooms with seminar facilities.

Research & Development Department: On 2000, Thalis Nefeloudis food additives opened the first Research and Development Laboratory in Greece dedicated to food industry. The purpose and the department aim to provide to its customer’s innovative tailor-made products, high in nutritional value, structure and appearance.

Our mentality in food product development process determines the future success of our customers.

The aspects which we consider as very important in any project we undertake are innovation, quality, technology and confidentiality.

All we need is your idea, and we will transform it into a new product. Your idea is developed by our food technologists to a final product fitted to your vision ready to win market share.

We, at Nefeloudis Food Additives, are

www.nefeloudis.gr

constantly looking globally at new trends, technologies, innovations to contribute significantly to our R&D approach for the food industry.

Our solutions and products tell our story. Ask our customers.

We are one step ahead because: >Our major principles since our establishment are: moral, customer-oriented mentality, quality products, updating and innovation. > We have almost 55 years of constant, reliable presence in the food industry. > We invest in close and long-lasting relationship with our customers named as their strategic partner. > We respect our collaborations with our partnersvendors. We strongly believe that together we built stable, profitable, promising and a standing out in time business in Greece. > Our know-how, the flexible and specialized team, give us the ability to be timely aware of the market’s needs thus we can be ahead of the competition in all sectors (innovation, price, quality).

A natural improvement

NEFELOUDIS THALIS 3, I.E Korovagou str 546 27 Thessaloniki | Greece | Tel: +302310 533427 - +302310 538401 | Fax: +302310 529082 | E-mail: info@nefeloudis.gr ATHENS BRANCH 50 St. Gonata str, Peristeri 12133 | Athens | Greece | Tel: +302105750100 | Fax: +302105750106

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IFFA 2022

MEAT PLACE SPECIAL EDITION

Overview of SIVVAS S.A.’s 350m2 Exhibit space at the FOODTECH 2021 Exhibition in Athens

SIVVAS S.A. INNOVATIVE SOLUTIONS FOR THE GREEK FOOD INDUSTRY

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Brand: SIVVAS S.A. Address: Side street of outer ring road Thessaloniki - Egnatia Odos 570 08 Diavata, Thessaloniki, Greece Tel: +30 2310 948.851 Fax: +30 2310 948.852 E-mail: info@sivvas.com Website: www.sivvas.com Athens Branch: 127 Thessalonikis Avenue, 14342 New Philadelphia, Attica Larisa Branch: 5th km of the Larisa – Volos Ring Road, PC 41500

he company was founded in the year 1992 and today has the following four main activities:

Slaughtering – Meat Processing and Packaging Equipment Supply and installation of complete slaughter ing lines, meat and generally Food Processing and Packaging lines, including end of line solutions Today, the activities of SIVVAS S.A consist of the sales of meat and Food Processing machines, single machines, as well as the design of, delivery and implementation of complete slaughtering lines, meat processing plants and Food Processing plants in general.

We believe in expertise on the basis of specification and experience Spice Blends Production and trading of: Spice blends, sauces, dressings, marinates, coating materials for prefried meat products Auxiliary

materials for the Meat industry, The Food industry, Butcher shops and Food Service.

Packaging Materials Trading of packaging materials such as: Plastic films, Plastic barrier vacuum bags, Shrinkable vacuum bags, Plastic trays, Natural casings, Artificial casings, Plastic cages, Box pallets etc Feasibility Studies Preparation of feasibility studies, in combination with business plans spanning over five and more years, for investments exclusively in the Meat industry, so that to secure the project finance from the banks, as well as the subsidy from the local and the EU funds.

SIVVAS S.A. has its dedicated sales team for machinery, a dedicated team of food technologists and a 700m2 showroom in its own premises in Thessaloniki - Greece as well as two fully staffed branches in Athens and Larisa, thus providing continuous coverage to its customers no matter where they are situated.

A leader in the Greek Food processing and Headquarters in Thessaloniki - Greece

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Overview of SIVVAS S.A.’s 350m2 Exhibit space at the FOODTECH 2021 Exhibition in Athens

packaging Industry, the company provides innovative solutions to professionals of all scales, from small installations to complete turnkey production lines, becoming the trusted partners of food processing and manufacturing industries in Greece and Cyprus More specifically the company provides its customers with: 1. Architectural designs and drawings, meeting international sanitary tandards, such as EEC and USDA. 2. Design of complete processing lines and systems, including specific equipment.

3. Complete feasibility studies to ensure finance and subsidies of our customers’ projects through EEC and local funds.

4. Project management services to ensure realization of the projects on time.

5. Prior to installation, we provide the customer full technical information to enable him to make the necessary preparations, so that to accelerate and facilitate the installation being done by our experienced service engineers.

6. After installation, our product specialists are at the disposal of the customer, for technological assistance and to make the operators familiar with the use and maintenance of the equipment.

7. A team of our five (5) very experienced service

engineers travel around Greece with five (5) fully equipped service cars ensures satisfied customers and active sales promotion of our suppliers’ equipment.

8. A team of two (2) experienced Food Technologists and two (2) experienced – high qualified chefs assists our customers, not only in the use and programming of the machines, but to develop as well new products Service Engineers The company’s qualified technicians oversee and handle the installation of equipment and provide initial start-up support and implementation as well as technical support.

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

Combination of Machine sales with new product development SIVVAS S.A.’s Technological support team provides solutions for new product development to help its customers further expand their product lines

Branch of Larisa - Greece

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OUR GOAL It is our policy only to promote equipment, spice blends, and packing materials, made by first class suppliers and manufacturers. In this way we maintain, our own high-quality standards for materials, workmanship and services. Our thorough knowledge of the whole Greek Market, in all sectors of the meat processing, has resulted in gaining the trust from the manufacturers that we exclusively represent in Greece.

It remains important for us to understand our customers working environment. But also, the demands of the Legislation and Rules, which affect our work, at the present and for the future.

Branch of Athens - Greece

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texnika texnika inox inox 45x31 45x31 print.pdf print.pdf

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TEXNIKA-INOX CONSTANT DEVELOPMENT…

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Company’s history Our company came to existence by producing chambers for the cooking and smoking of sausages which remains our main production until today. When experience was acquired chambers for the maturing and curing of air dried cold cuts, such as salami-prosciutto etc, followed. At that time the legislation in Greece changed and new laws concerning the hygiene in the food industry changed.

As a result TEXNIKA-INOX became one of the first, if not the first, company to provide the food industry with certified hygiene equipment. The reliability of our products made our customers turn to us for the remaining equipment in the processing of meat and its products. As a result we looked carefully and co-operated with firms abroad which are known for their extremely good quality products and the reasonable prices.

equipment for the food industry

DIMOS VASIVAGLIS 77, Ionias str., Acharnes, 136 73, Athens-Greece | Τ: +30 210.240.7510 | F: +30 210.240.7411 e-mail: info@texnika-inox.gr | www.texnika-inox.gr Tech Inox.indd 20

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

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

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

Our company can guarantee the proper installation and trouble-free function of the equipment we either construct or import, due to our reliability and ethical philosophy combined with the constant upgrade of our methods.

To meet this ever increasing need of our clientele, TEXNIKA-INOX represents top construction firms, such as REX TECHNOLOGIE-NOCK-MADO-NOWICKI-NADRATOWSKI-VERIPACK-TECNOVAC-FOOD LOGISTIC and through the imports of equipment from technologically advanced countries, it provides comprehensive, guaranteed and reliable solutions to the areas of production in the meat and the food industry in general.

he od he ers rs he ult ms ely ble le

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IFFA 2022

MEAT PLACE | SPECIAL EDITION

KING’S GYROS Τhe “treasured” Gyros

T

he story of KING’S GYROS begins in 2009 and today it is one of the leading food companies in Greece. Led by its founder, who has 20 years of experience and is one of the most renowned spokesmen of the meat market industry in Greece, KING’S GYROS was soon acknowledged for its top-quality meat products.

With longstanding collaborations in the Ho.Re.Ca. business, KING’S GYROS is acclaimed for its commitment, flexibility, and cutting-edge technology facilities.

KING’S GYROS products are made with personal care and professional expertise, combining nutritional elements with an unparallel taste. The company’s product range consists of pork and chicken skewers, made by fresh Greek meat from selected farms, beloved KING’S GYROS choices of authentic recipes based on Greek traditional taste and tailor-made products for special professional needs and, of course, Gyros. KING’S GYROS star product is Gyros, its “treasured” product, made from the finest fresh pork or chicken meat, delicately marinated with the company’s secret blend of spices, herbs and dried vegetables, to highlight its rich and unique taste.

KING’S GYROS is a dynamic Greek company, which has invested in continuous product and market development for the past 13 years, creating tailor-made meat products to perfectly meet its clients’ needs.

PINDOS Greece’s largest poultry farming association, trusts BizTEC

P

INDOS, the largest poultry farming association in Greece with a turnover for 2021 at 285 million euros, is consistently in the first place of consumer preferences, with a market share of over 30%.

Its fully vertical production, the stateof-the-art facilities and top know-how of its people, make PINDOS an international standard in the poultry industry.

PINDOS, who recently put in operation its new Production Lines, trusted BizTEC

and its flagship Software platform, Odysseus ERP, to fully monitor its production process.

Given its experience in completing complex IT projects, BizTEC implemented its flexible and expandable Production Management and Traceability solution based on customer’s current requirements and future needs.

More than 45% of the annual meat turnover in Greece is processed through Odysseus ERP, consolidating BizTEC’s dominance in the Greek Meat Processing market.

PSYCHOGIOS PROODOS TEXNIKI Pneumatic Handheld skinner

O

ur skinner, made to remove fat and skin from pig carcasses, has the following advantages: • Lightweight

Eterika nea.indd 22

• Increases productivity emoves fat and skin at a •R fixed depth •R educes manual labor •L ow cost and maintenance time • Tool-free blade change

• Easy assembling • In compliance with EU regulations Dimensions: 270 mm (L) x 135 mm(W) x 80 mm (H) Weight: 2.05 kgs 90 mm cutting width

18/04/2022 14:00

MULTIVAC Integrated processing and packaging solutions for the meat industry

A

t this year’s “IFFA” 2022 trade fair (May 14-19) in Frankfurt (Hall 11.1, Stand B11), MULTIVAC will present the new standards of integrated solutions for economical, sustainable processing and packaging for the meat industry.

All solutions use the “MULTIVAC Smart Services” digital services and are fully controlled from a single point through the MULTIVAC Line Control system. Some of the lines that will be presented in the exhibition are: • For automatic convergence, supplying, packaging and labeling of frozen burgers on a paper tray with a flow pack machine.

• For cutting, supplying, packaging in a modified atmosphere (MAP), for poultry meat, using sustainable packaging materials such as MULTIVAC Paper Board trays, or “mono film”.

• For cutting, with the latest slicer model, and packaging with the new generation of thermoforming machine. Specific products such as e.g., vegan products, can be chopped and sliced, without losses, and with the least plastic or paper consumption, since

the use of intervention paper or film is not necessary, thanks to the use of the MULTIVAC “Sustainable Liquid Interleaving” spraying system.

• For the production of flexible vacuum sealed packages for liquids, with thermoforming and filling machines, such as soups, goulash, etc.

• The new model of sleeving machine with a full wrapping conveyor belt with weighing system equipment, that can be integrated in an automated line or as a standalone solution. The weighing system can calculate the weight of the package and transfer the price of the weighed product to the sleeving machine.

And finally, for the planet’s protection, MULTIVAC will introduce previous generation’s thermoforming packaging machines, which have been remodeled and adapted to be compatible with modern technology.

Additionally, in the outdoor area and near the MULTIVAC stand, live demonstrations of chopping and slicing, with machines specifically designed for medium-sized butcher shops and small and medium-sized meat processing industries, will take place.

LAKRE S.A. Ω3 pork sausage with sun-dried tomatoes and feta cheese with Spanish bred Ω3 pork

L

AKRE S.A. manufactures and presents a product of exceptional quality, Ω3 Pork sausage with sun-dried tomatoes and feta, which is made from 100% pork meat of Spanish breeding, rich in Ω3 fatty acids.

In greater detail, its ingredients are the following: Ω3 boneless pork, salt, pepper, thyme, sun-dried tomatoes and feta. Each piece weights 740gr.

LAKRE S.A. has been active in the field of meat and its processing in every category, including beef, pork, lamb, goat, and poultry, for 24 years. The company’s headquarters are located in Euboea, in Vatontas Industrial

Eterika nea.indd 23

Area (location: Kato Stroggili), in Nea Artakis and it operates in privately owned facilities of 13,800sqm. It is legally managed and represented by its president and Chief Executive Officer of the board of directors, Mr. Christoforos Boutros.

The company produces the following meat products: traditional burgers, “seftalies”, burgers, chicken burgers, kebabs, pork gyros, chicken gyros, skewers, pork sausages, beef sausages, chicken sausages, chicken rolls, turkey rolls, schnitzels, traditional black pork sausages.

LAKRE S.A. also exports chicken, pork and veal products in the following

countries: France and England. Its clientele extends throughout Euboea, Attica, Boeotia, Central Greece and the Aegean islands.

18/04/2022 14:00

IFFA 2022

MEAT PLACE | SPECIAL EDITION

George Georgantas Minister of Rural Development and Food

«We are on alert, monitoring developments and adjusting our decisions»

Ι

n the midst of an objectively difficult period due to inflation, high prices and the food security risk posed by the war in Ukraine, the Minister of Rural Development and Food (YPAAT), George Georgantas spoke to MEAT PLACE giving an all-encompassing interview responding to our request to provide answers, both to the many and serious issues that arose just 15 days after he took office, and to chronic issues of the sector, which he inherited by assuming this specific ministerial post.

INTERVIEW: Panos Katsachnias PHOTOGRAPHS: Maria Stavrianou

MEAT PLACE | You took over the Ministry of Rural Development and Food and fifteen days later the war broke out in Ukraine with all its consequences for the food industry, prices, food security of the country. How did you deal with it?

George Georgantas | The first thing I did was to implement decisions concerning the reduction of production costs, anticipating that the problem would escalate. In fact, the first decision I signed as a minister is the payment of 50 million euros to our farmers, as a refund for the adjustment clause. At

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crisis, the Ministry of Rural Development and Food has set all its services and all its mechanisms on alert. Both the Commission and the market actors assure that there is no food risk for our country.

There is an adequacy of goods. The issue lies in having availability and to “nip” possible speculative MEAT PLACE | Have the goals set by the games and creation of artificial shortages in their Greek government been achieved during the bud. We prevent any such speculation attempt with negotiations of the EU Council of Agriculture and the provision we voted for, and which is already Fishery Ministers on March 21st? applied to record food stocks. At the same time, George Georgantas | Our goal, initially, was for the we made a number of other moves, facilitating European Commission to implement measures to bureaucratically the opening of alternative support producers and reduce production costs. markets, in order to accelerate imports and We fought, along with other countries - mainly ensure the adequacy of goods in the market. Be in the South - to use the Crisis Reserve Fund once aware, however, that this is a process that evolves again, in a similar way to that of the pandemic. according to the course of the crisis, which the We succeeded. From this, European farmers will Ministry of Rural Development and Food and the receive 500 million euros in the first phase. Out of government in general monitor these, 26 million euros amount and adjust their policy, constantly in our country, while countries of taking measures in a specific similar size and potential received direction: Reducing production half of this amount.

«Both the Commission and the costs and ensuring the adequacy of goods in the market.

MEAT PLACE | What is included market actors assure in the “toolbox” for receiving that there is no food MEAT PLACE | What measures additional measures? are envisaged in your declared George Georgantas | In risk for our country. to reduce costs and essence, the toolbox offers EU There is an adequacy effort livestock farming production?

Member States the opportunity of goods» George Georgantas | The to support producers through government has been taking state aid, without disciplinary steps since autumn to mitigate consequences. Still, limits are the effects of the energy crisis. set. For example, regarding the Measures in excess of 200 million euros, for 26 million euros that I mentioned above - which farmers alone, have already been taken, in addition correspond to our country from the Crisis Fund of to the 4 billion euros announced by the government 500 million euros – we are given the opportunity for the general population, which includes farmers to increase them up to 200%. However, as you as well. In particular, regarding energy, we must understand, this will be done according to the remember that the government has largely covered budgetary capabilities of each country, but not the power adjustment clause, while we have taken above this set limit. It is also possible to reduce measures to use RES in the Primary sector. Let VAT on food. These are, however, measures that me also remind you that we have reduced VAT will be utilized by each Member State, depending on fertilizers and animal feed from 13% to 6%. In on the budgetary possibilities, the margin and terms of animal feed, we subsidize them with an the financial strength they have and of course additional 47 million based on last year’s turnover. depending on the producers’ needs and the situation that is formed in the market.

MEAT PLACE | As a country that imports 80% of the meat we consume, do recent developments MEAT PLACE | Apart from the recent reactivation affect the smooth flow of its imports? of the “Food Security Committee” due to the George Georgantas | When a country is that situation in Ukraine, what other actions has the dependent on imports, the market is definitely ministry taken? affected. With the decisions we make, we ensure George Georgantas | From the first moment of the the same time, I enhanced and re-established the Food Safety Committee.

We are on alert, monitoring developments and adjusting our decisions.

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18/04/2022 14:11

IFFA 2022

MEAT PLACE | SPECIAL EDITION

Panos Katsachnias talks with George Georgantas, Minister of Rural Development and Food

that the flow of imports is smooth. What I can assure you is that we make every effort to ensure adequacy in meat as well, not only in view of Easter, but in general.

MEAT PLACE | Is there a need to find alternative sources, such as in animal feed?

George Georgantas | We are evidently looking for alternative sources regarding the import of animal feed, as well as the issue of alternative animal feed from third party countries, is under discussion.

MEAT PLACE | Have the measures taken by the Ministry of Rural Development and Food in recent years, to deal with illegal “Hellenizations” in terms of meat, provided satisfactory results?

George Georgantas | The inspections paid off and this was also seen in the price of sheep’s

milk, which increased for the producer by up to 50%. We have to protect Greek products, Greek producers and of course Greek consumers, who need to know what they buy and what they consume.

MEAT PLACE | There is still no Greek product -in terms of meat and its products- certified as PDO, PGI or TSG. Are there any initiatives in this direction?

George Georgantas | Our country already has 113 PDO and PGI products, enough in relation to the size of its production. And we are awaiting the certification of more, for which the process started a long time ago. In any case, the promotion and integration of our products in the special categories of PDO, PGI, TSG, should be favored given that our agricultural production is

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based on the promotion of our products’ quality and -in many cases- uniqueness.

MEAT PLACE | Why has the certification of “GYROS” as PGI not finally progressed?

George Georgantas | The final request of the Association of Greek Meat Processing Industries (SEVEK) was submitted for the registration of the name “GYROS” as a Traditional Specific Guaranteed Product (TSG) in the Register of Protected Designations of Origin (PDO), on December 6th, 2018. As is well known, various bodies made objections regarding this request, which were rejected.

Subsequently, following consultations with the National Interprofessional Meat Organization (EDOK), the New Federation of Pig Livestock Farming Associations of Greece (NOXSE) and

SEVEK and with the ministry, it was agreed to submit an application for the registration of the name “GYROS” as PGI, and there has been collaboration with ministerial services on the information to be included in writing for a complete and substantiated request.

However, it is expected that the request will be submitted by an applicant team, which will include all that is required by law, documents and information, in order to be evaluated by the Ministry of Rural Development and Food.

MEAT PLACE | Are you satisfied with the quantity and quality of the inspections of the competent auditing mechanisms in meat selling companies and sites?

George Georgantas | I will be satisfied when there is no need for intensive audits. That is, when

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IFFA 2022

MEAT PLACE | SPECIAL EDITION the companies themselves are so responsible to consumers, that intensive audits are not necessary.

MEAT PLACE | Will you implement the coordination of quality audits by a state authority?

George Georgantas | The services that carry out audits (ELGO-DIMITRA and EFET along with the competent services of the Regions) collaborate with each other, since the goal is common: The protection of Greek products, producers, and consumers. Further enhancing the interoperability of our services is always in demand and an element that will improve the necessary speed and transparency of audits. Services need to be staffed, but this is based on the capabilities of our economy and the annual recruitment program.

MEAT PLACE | In your plans for vocational education / training, are there any provisions for optimizing the operating framework of the Meatrelated, Public and Private, Vocational Schools?

George Georgantas | Every profession, no matter how traditional, needs to adapt to modern conditions and the advantages of technology.

Our services evaluate and process the content of the curriculum. Matters of reducing teaching material or duration of training have not been raised. The certification examinations to obtain a certificate of practice of the profession of butcher / slaughterhouse worker are conducted by the Meat Profession Schools of the Ministry of Rural Development and Food, as well as the public or private schools recognized by it.

Therefore, they are essentially under the responsibility of the Ministry of Rural Development and Food, and no cases of bad practices have been reported so far.

In addition, for the modernization of the system, our competent service is already elaborating, in collaboration with the IT Department of the Ministry of Rural Development and Food, the development of an electronic database (Register) that concerns, in the first phase, the registration of all graduates’ TEC, from public or private schools recognized by the Ministry of Rural Development and Food, the digital issuance of a certificate of practice of the profession of butcher / slaughterhouse worker, and in the second phase the creation of a digital examination subject bank.

MEAT PLACE | The declared goal of the

government is to boost Primary production and increase the income of producers. In a difficult time for the Greek economy, do you think that such a thing is really possible and how can it be implemented today?

George Georgantas | In recent years we have been experiencing successive crises. Health, climate, energy crisis and now the Russian invasion of Ukraine, affect market conditions and production. Yet, all these crises have highlighted the value of the food sector in modern society.

Our goal is to bring as many young people to the field as possible. To cultivate the Greek land, which has provided for the Greeks for thousands of years. The Ministry of Rural Development and Food offers incentives. And I am not referring only to the over-than-double budget of the Young Farmers program, but also to the financial possibilities offered by the Improvement Plans, as well as through the Guarantee Fund of 480 million euros. Farmers have now evolved into modern professionals and for the modern farmer the business opportunities that are presented are important, as long as they possess the knowledge to utilize them. The Ministry of Rural Development and Food also supports the farmers’ education.

With the public IEKs that it operates, and with our goal to expand them in other areas as well, we intend to equip our producers, in order to acquire the skills to face the challenges of the new era, but also to utilize its achievements and the possibilities provided by modern technology.

In the immediate future and in order to deal with the current crisis, we are activating the possibilities given by the EU for the cultivation of areas that have been declared fallow or greening, without the producers losing the advantages that they have already secured. Our country produces goods of exceptional quality, which the markets have begun to recognize and appreciate accordingly. The prospects for our agri-food products are great, as evidenced by the fact that both in 2020 and 2021, the balance was in surplus by about half a billion each year.

MEAT PLACE | Do Greek meat and its products have such advantages that they can successfully stand across the international competition and consequently in the foreign markets?

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George Georgantas | Sheep and goat livestock farming plays an important role in our national economy. It provides income and work to thousands of families, participates in the development of the Region, and contributes to the preservation of the social networking, especially in the mountainous and disadvantaged, as well as in the island regions of the country.

In Greece, the structure of sheep and goat livestock farming is constructed on small, family-run farms. 82% of farms are located in disadvantaged areas and are mainly mixed.

Highland sheep and goat livestock farming, and dairy production are the heavy artillery of the local economy, because a large part of the population makes a living from it and the produced goods have something special in taste and quality.

Shepherd sheep and goat livestock farming is the backbone of the animal population.

The favorable soil-climatic conditions that prevail in our country, the abundance of natural resources guarantee the production of high nutritional value products that attract the consumer.

The quality characteristics of the meat from “Lamb and Kid”, make the need to implement a

standard for the production of lamb and goat meat by delimiting each area, imperative.

A prerequisite for the establishment of this standard is the organization of the producers (Group of producers) and the animals to be registered in the genealogical books of breed by the Centers for Genetic Improvement based on the phenotypic characteristics.

The intensive system has been applied for the last 20-30 years in lowland areas, mainly near cities.

It is predominantly implemented by young livestock breeders with business activity. The facilities are usually modern or upgraded. The gross income of the mixed direction of sheep and goat farms comes 80% from the production of milk and 20% from the sale of meat. Extensive pig livestock farming is a breeding system that takes place in all or some of the productive stages and is based mainly on the use of domestic breeds and the animals living in groups within fenced outdoor areas. In Greece, a wide range of cattle breeds are bred and slaughtered, since a large number of young cattle are imported for breeding and fattening, from almost all European countries.

To date, in Greece, in contrast to the number of studies that exist in the international literature, the factors and their effect on the quality of both the carcasses produced and the domestic beef, have not been recorded. Also, the Greek cattle breeds have not been evaluated comparatively in the past, neither with other European meat-producing breeds, nor amongst themselves, in terms of the quality characteristics of the meat they produce.

Therefore, the lack of sufficient data on the quality of domestically produced beef, makes it necessary to investigate the quality characteristics of both the carcasses produced and the domestic beef.

The government is prioritizing livestock farming support, and this is evident from its enhancement now during the crisis period, as well as before it occurred. It is a profession that offers professional success and business development prospects. The enhanced quality of Greek production is the reason for the growing demand from the tourism sector. M

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IFFA 2022

MEAT PLACE | SPECIAL EDITION

ICAP CRIF S.A.

Study on the Meat Industry in Greece 30 | MEATPLACE

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T

he Meat Industry in Greece is characterized by a large number of businesses, the majority of which are small businesses.

The number of purely vertically integrated meat production units is small; however, these businesses possess vertically integrated production units and are involved in all stages, from breeding and slaughtering of living animals to the meat production, processing/ standardisation and production of meat products.

The industry’s productive businesses are distinguished to complex meat productive units, in pig farming units and poultry farming ones. The import industry is extended, and it mainly concerns beef and pork meat. Certain importing businesses possess a processing and standardisation line as well, while most businesses are only involved in the meat trade. The demand for poultry meat is exclusively covered by the domestic production.

The processing and standardization of meat is in itself object of activity of many businesses, which have significant importance in the market. These companies procure the meat either from the domestic market or from abroad and then process and standardize it. The latest modifications and development prospects of the domestic meat market industry are featured in the latest edition of the relevant sectorial study which was conducted by the FinancialSectorial Study Management of ICAP CRIF S.A. Influencing factors for the meat demand are mainly the consumers’ available income, the dietary habits or even the country’s customs and traditions. Additionally, a major factor that impacts demand is certain circumstantial or unpredicted events, related to the sensitive nature of dietary species in general (like the various animal diseases, etc.).

Mrs. Stamatina Pantelaiou, Director of Financial Sectorial Studies of ICAP CRIF, highlights that the total pure domestic meat production displayed fluctuations in the last two decades. Specifically, in 2009-2015 the production was constantly declining. In 2016 the domestic production increased by 4,3% in addition to 2015, and in 2017 it remained at the same levels. Contrarily, the following twoyear period (2018-2019) the production displayed a slight decrease, recording a borderline negative rate of change (2019: -0,6%, 2018: -0,8%). In 2020 the production declined further, displaying a decrease in the range of 3%.

Regarding the various meat categories, in 2020 a decrease is observed in the production of sheep meat and goat meat (-3%), of pork meat (-4%) and of poultry meat in regard to the previous year. On the contrary, the beef/ bovine meat production was slightly increased by 1% on the same year, following the continuous decline that was recorded in the previous years. Based on the information from the year 2020, the major share of the total net

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IFFA 2022

MEAT PLACE | SPECIAL EDITION

Development indicator of domestic meat consumption (2012-2020) domestic meat production is still accounted for by poultry meat (54%), followed by pork meat (17%), goat and sheep meat (15%) and beef / bovine meat (8%). Nevertheless, the shares of the aforementioned categories of meat on domestic production differ from their respective shares on consumption, given that in some categories of meat there is a high import infiltration.

Edible Meat Offal

Other Meats

Beef/ Bovine

Pork

Sheep and Goat

Poultry

Structure of Domestic Production (2020)

According to Maria Flotsiou, Financial Studies Senior Analyst of ICAP CRIF – who edited the current study – the domestic human meat consumption shows yearly fluctuations. It is estimated that the consumption volume decreased by 7% in comparison to 2019. The Pandemic circumstances due to Covid-19 negatively affected

the examined market and especially sales to HO.RE. CA distribution channel. The import infiltration in the domestic meat market ranged, on average, at 51% in the last five-year period. Meat exports range in relatively low levels, compared to the domestic meat production total volume, covering the 10%-13% the last years. In regard to the total domestic meat consumption in 2021, it is pointed out that the unfavourable circumstances due to the health crisis ran on, resulting to the decreased meat demand mainly from the professional industry (restaurants, hotels, mass catering establishments in general).

Pork seems to have outperformed consumer preferences over other types of meat until 2017. Per capita consumption of pork was stable at 27,1-27,2 kg/ person in the period 2014-2017. Poultry meat has been first in consumer preferences since 2018, with an annual per capita consumption of 25,3 kg in 2020. It is followed by pork meat (22 kg/person) beef/bovine meat (13,5 kg) and goat and sheep meat (6,1 kg).

As Mrs. Flotsiou states, the concentration degree in the poultry industry is high and consists of major production businesses, some of which are fully vertically integrated. The concentration index for the top 7 businesses is estimated at 72% in 2020 in contrast to the other meat sectors, which are fragmented and consist of a large number of small and medium enterprises. It is

Gross Profit Margin (%)

Operating Profit Margin (%)

20 13,1

12,9

12,0

13,4

13,6

10

10

1,5

1,7

2016

2017

0 0 2016

2017

2018

2019

2020

-10

0,6

2018

1,4

2019

-0,8

2020

Evolution of profitability indicators of manufacturing enterprises in the industry (2016-2020)

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European meat market Thousand tons

Total meat production increased slightly in the period 2015-2019, while in 2020 it decreased by 8,1% compared to 2019. The largest share in EU meat production -in the period under review- is occupied by pork (51% -54% of total production) followed by poultry meat (28% -31% of total production), beef/bovine meat (16% -17%), while goat and sheep meat have a very low share (1% -2% of total production).

Greece has a remarkable position in the production of goat and sheep meat, covering 14% of the total production in 2020.

Pork

Poultry

Bovine

Sheep and Goat

Meat production in the EU - 28 (2015-2020)

pointed out that poultry meat is the sector with the best comparative export performance in the meat production sector.

Total meat imports decreased in 2020 (in volume) by 15%, while their value decreased by 25%. Meat exports are still low compared to the volume of domestic production but have been increased in the last three years compared to previous years. In particular, the volume of exports decreased in 2020 by 1,3% compared to 2019, and their value decreased by 6% over the same period.

Gross Profit Margin (%) 20 15,4

16,3

15,4

15,0

15,1

10

10 0

0 2016

gin (%) 15,0

2017

2018

2019

2020

-10

Operating Profit Margin (%) 10

15,1

0

-1,6 2016

0,3 2017

-2,3 2018

-0,6 2019

1,2

2016-2020 period. From this analysis, it appears that the five-year average of the Gross Profit Margin and the Operating Profit Margin for 34 production businesses was 15,4% and -0,6% respectively. The average of the “Gross Profit Margin” and the “Operating Profit Margin” of 44 import businesses is 13% and 0,9% respectively.

Moreover, a grouped balance sheet of the industry was prepared based on a sample of 24 representative manufacturing businesses. This analysis reveals that the total assets of businesses fluctuated in the fiveyear period ofProfit 2016-2020 (cumulative increase of 2,8%).

Operating Margin (%) Turnover increased steadily over the same period. Gross profits followed an almost similar course. Due to high operating expenses, the operating results fluctuated at low levels, while they were negative in the years 2018, 2019 and 0,3 2020. Intense fluctuations1,2were present in the -0,6 -1,6 overall net result -2,3 of the sample businesses, which was 2016 2017 20182017,2019 positive in 2016 and but was2020 negative in 2018, 2019 and 2020.

From the grouped balance sheet of 37 representative meat import businesses, it appears that the total assets of the businesses increased by 5,4% in 2020/2016. In contrast, turnover decreased (cumulative decrease by 8,4%), while gross profit fluctuated over the same period.

The final (net) result was profitable throughout the fiveyear period under review but has been declining in recent years. EBITDA earnings in the period 2016-2020 display a similar picture. M

2020

International meat production 2019

2020

-10

Evolution of profitability indicators of importing enterprises in the industry (2016-2020) As part of the study, an extensive financial analysis of meat production businesses and meat import enterprises was performed, based on selected indicators for the

ICAP.indd 33

Global meat production increased slightly in the period 2015-2018 with an average annual rate of 1,4%, while in the next two years (2019-2020) it decreased at a corresponding rate of -2,5%. Pork ranked first in world meat production in the period 2015-2019 (39% of total meat production in 2019). By contrast, in 2020 poultry meat accounted for the highest share (39%), followed by pork at 37%. Beef accounted for 24% of total production in the last year.

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IFFA 2022

MEAT PLACE | SPECIAL EDITION

Opportunities and prospects

for the meat sector in Greece 34 | MEATPLACE

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Article by: Panos Katsachnias Editor-in-Chief of MEAT PLACE

B

usiness opportunities and utilization prospects in all sectors require excellent knowledge of the conditions that apply each time. Thus, the meat sector in Greece could not be an exception to this general rule.

After all, this is what this special edition of MEAT PLACE magazine that you hold in your hands, aims at. In condensing - ipso facto through the specific number of its pages, the information that will be useful and interesting to those who will read it, offering knowledge and, at the same time, providing them with the impetus to further explore with greater study, the matters they find more interesting.

Greece is a country with many special features, apart from the sun and the sea. And it’s these peculiarities - if we can call them that - that give it an increased element of “friction”, increasing its “inertia” in the abrupt changes of direction and speed that occur in a globalized economic environment, as it still is today, which constantly imposes adjustments.

But this feature does not only create problems or delays. For it is precisely this “time lag” that protects it from rushing to incorporate international practices that later turn out to be wrong in practice and are rejected by those who first adopted them uncritically. Moreover, it is noteworthy that in times of major crises - such as the one we are experiencing today with the war in Ukraine - it can and does act as a “breakwater” protecting - to a certain extent of course - its small Gross Domestic Product.

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IFFA 2022

MEAT PLACE | SPECIAL EDITION But what are the characteristics, which, in parallel to the “big picture”, always affect the production, utilization, distribution and consumption of meat and its products in Greece? We will try to capture them in a brief but concise manner: • It is a small -geographically- mainly mountainous country… spread over two large main seas with thousands of islands and islets • It is a - fundamentally - island country, whose population consumes more meat than seafood • It is a country of just 10 million inhabitants… but during the tourist season this number triples • It is a country on the eastern edge of the continent, which is still trying to acquire modern road and rail networks throughout its domain… but at the same time it has Piraeus, one of the largest commercial ports in Europe at the moment • It is a country that has a large (in businesses) HO.RE.CA sector… but due to the recent 10year financial crisis, the Covid-19 pandemic of the last 2,5 years and today, due to inflation, price increases and energy costs, is “battling” for survival • It is a country, in which the recorded meat consumption amounts to almost three times its population, compared to the European average… but which imports almost 80% of its meat needs

• It is a country where meat is “cherished”… but very specific parts of it are consumed • It is a country whose consumers support the traditional neighborhood butcher shops with their purchases… but they do always consider the Supermarket offers • It is a country where retailers and consumers “Insist on Greek” in terms of communication… but mostly purchase imported goods • It is a country that tries to be competitive in the farming of indigenous breeds, but… there are also state subsidies • It is a country that produces high quality products… but lacks the “labels” • It is a country where young entrepreneurs enter the production field with new ideas, drive and passion… but do not rely on their efforts sufficiently • It is a country where at an academic level a very important research and educational project is taking place over time… but at the level of technical education and vocational training, things have been “left to their own devices” • It is a country where cooking and grilling, as well as “family dinners” are part of a “casual” culture that survives from the past… with orders nowadays (Delivery, Take away, Precooked, “Food Corner”), showing rapid increase • It is a country that faces both the East and the West… Souvlaki, Gyros, Feta and Mediterranean

Meat trends in the EU and Internationally In the following 10-year period, the meat and poultry market in the European Union is estimated to progress at a declining annual rate of -0,4%.

This assessment, of course, does not take into account any consequences (shortages, costs, livestock reduction) of the war in Ukraine.

This decline in consumption is due, on the one hand, to the change of consumption habits with a reduction of meat in the daily diet and, on the other hand, to the reduced production of meat and poultry, due to measures to promote sustainability.

This is because European consumers nowadays demand more attention to be paid to the sustainability of the production process, especially to animal welfare and their environmental footprint. Therefore, organic meat production will increase.

The aim to combat climate change will also result in the reduction of the number of cattle, which will limit the supply on the EU market, which is supplied by domestic production.

Thus, beef and pork demand is expected to decline, while it will increase for poultry and mutton.

Exports from European Union countries will decrease, mainly due to lower demand from Asia, although global meat consumption is estimated to increase at an average annual rate of 1,4%, as a result of rising incomes in developing countries. On the contrary, per capita meat consumption in the EU is estimated to decrease slightly, from 68 kg in 2022 to 67,5 kg in 2025. And it is precisely the lowest consumption of beef and pork that is the main factor shaping the market stagnation in the EU, in which, not even the growing demand for poultry and mutton will be enough, to offset this trend.

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Diet, along with Fine Dining, Kobe and Topinambur • It is a country whose comparative advantage, the extensive livestock breeding, combined with the great biodiversity of the area and its geographical diversity… practically remains unexploited • It is a country whose fragmentation and small size is a characteristic and -objectivelystructural problem… but cooperatives and any partnerships and associations in all links of the production chain, are not implemented as practices • It is a country that has imported grain from the countries located north of the Black Sea since antiquity… and in modern times almost all its animal feed • It is a country where historically, the occupation of its inhabitants with livestock breeding dates back to the Bronze Age… but in the past years it is a constantly declining activity • It is a country with one of the strongest “brand names” globally… but which - as far

Article Katsaxnias.indd 37

as meat is concerned - likes to consume it in “Hellenizations” It is a country in which the proper study of the features (problematic and not), of its export dynamics, - in relation to its geographical position - of the production of quality products with a “name”, as well as of its quantitative and numerical data, highlight those opportunities that can be exploited in business, amending past mistakes, and gaining from the advantages it can offer. M

Meat Production and Self-sufficiency Produced meat and Self-sufficiency at a rate of % Animal species

Quantity of meat (tons)

Self-sufficiency

Poultry

165,000

75%

Pigs

95,000

28%

Sheep and goats

108,769

88,5%

Cattle

59,000

20,0%

Other Species

3,969

40,3%

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IFFA 2022

MEAT PLACE | SPECIAL EDITION

A long-standing affair

International supply chains Inflation and product costs Article by: Mary Efthymiatou Journalist in the field of Logistics

M

ass consumption dietary products, such as meat and meat products for the Western society at least, have been for some months now one of the “victims” of the international crisis, which has been caused largely by the war in Ukraine and, in addition, by the many “upheavals” in the international supply chains.

To understand why meat -as an industry in its entirety and not individually as a productis directly affected by the constant disruptions in supply chains, one must take into account specific “key points”, such as: • Globalized production • Linked supply chains • Inflation and raw material prices

Besides the concepts that will be analyzed below, we must emphasize that the conditions affecting the global market at the moment are peculiar, as the main “unmanageable” factor is the war and its impact on the economy. If we had to describe how international supply chains have been affected e.g., from the Covid-19 pandemic crisis, things would be a bit different, as we would be talking about a lot of differences in comparison to the past, although, what in the logistics language is defined as “planning” and “scheduling” would be easier to predict, while now it is not.

Globalized production Why does the fact that national markets do not produce what they could produce, but what is

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Could FOOD HUBS be the solution?

The ever-increasing globalization of the economy is at the same time making modern life more dependent on supply chains and freight transport systems for the distribution of products and raw materials. The famous FOOD HUBS (or AGROHUBS for Europeans) have been implemented for years in the USA (but also in some Central European countries, mainly in the Netherlands and Germany).

FOOD HUBS is the American version of agri-food freight centers, designed to effectively manage goods across the agri-food distribution network, which benefits producers, traders and consumers, as the main feature of the structures is to provide a link between producers and consumers (Bibliography: Kasselouris, 2016).

FOOD HUBS is a set of agricultural lands, in which processes of collection, transport, distribution and promotion of agricultural and perishable food products take place. From the producers’ point of view, FOOD HUB is an effective mechanism for providing a large volume and reliable supplies of local and regional products. Such a center is managed by a specialized management team that coordinates the entire supply chain of FOOD HUB. The aforementioned infrastructures are key centers for the utilization and management of

information, enabling the optimal coordination of the producers’ supply and the consumers’ demand, with the buyers as intermediate links (wholesalers and retailers) of agri-food products. The main feature of the FOOD HUB structure concerns the management of the natural infrastructure in the supply network, as it promotes agri-food goods in the consumer markets, a fact that highlights the need for the development and operation of processing, storage and packaging units of finished products.

Most of the FOOD HUB structures carry out activities for the collection, distribution and marketing of goods, while in some of them activities are carried out by external financial logistics services providers (third part logistics). Substitution of functions by third parties also includes transport infrastructure management and transport businesses. An additional feature of FOOD HUBS is the satisfaction of the consumer demand for local products, with the collaboration of these structures with local producers to facilitate the valid and timely forecast of production volume to be requested by members of agri-food supply chains (Kasselouris, 2016).

Through the operation and development of FOOD HUBS, the business growth potential of small and medium producers of agri-food products is increased, as well as their access to foreign markets.

With the small producers’ access to international markets, through FOOD HUBS transport links and logistics infrastructure, new international longdistance international customers are served more efficiently, as producers have the opportunity to promote manufactured and packaged products, increasing their added value. In addition, the infrastructures of FOOD HUBS provide advantages in the supply of agri-food products through the achievement of economies of scale in the cost of transport of small producers and the operation of cargo concentration, but also through the provision of use by small producers of processing, standardization and packaging infrastructures of agri-food products.

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IFFA 2022

MEAT PLACE | SPECIAL EDITION agreed upon by international treaties, affect the prices of goods – and specifically edibles - so much at this given time? Clearly because in wartime - let alone in a country that was a “feeder market” - many interconnected markets are directly affected by monoculture decisions.

For example, Ukraine is one of the largest exporters of grain, which causes successive crises in the prices of flour, but also in the prices of derived products, such as in animal feed.

Hence, as the other countries that work with them are designated as grain “importers’’ and cannot produce the corresponding raw material themselves beyond a quota, this is one of the

disruptions that the global supply chain has to deal with. At the same time, in “importing” countries, there is an excessive demand for products related to raw materials that would normally come from the war zone to the point of causing shortages on the shelves. Similar phenomena were observed in the first months of the covid crisis, when consumers were overstocking and supply chains could not keep up with the demand.

Therefore, what have several EU countries already done to prevent the worst? They have imposed a quota - that is, valorization - on specific products / flours, cereals, etc., so that no shortages are observed.

The situation affects the market related to the meat production - industry - processing, to the extent to which prices in animal feed are affected and re-evaluated (at least at the level that is currently analyzed).

Linked supply chains For a long time, in Europe and the rest of the developed western markets, one of the main problems observed in supply chains was the lack of professional drivers, which limited the flexibility in the transport companies’ routes. Even more so, drivers who knew how to handle sensitive loads - such as meat and meat products- transported under controlled temperature conditions.

At the moment, with the war in full swing, it is both the drivers and the trucks themselves that are in scarcity. Undoubtedly the consequences of the crisis caused by the war have not yet become visible in their full range, but the fact that large multinational chains sought alternative ways and roads to bypass the ‘dangerous’ areas, from the first to second week of the war, skyrocketed transport costs, which, combined with the spike in fuel prices - as another result of the war - has created a really explosive mixture for those involved in road freight. If one adds the fact that many Ukrainian professional drivers were forced to stop working because they went to fight for their homeland, and that at the same time the trade routes changed direction, one realizes that the cost of transportation, fuel, etc. will inevitably pass into the product’s final price. Moreover, thousands of trucks owned by drivers / owners (in fact, they are the majority in Greece) have been forced to set the handbrake, as high fuel prices make their getting around prohibitive. In some countries, such as France and Belgium, commercial fuel has been subsidized as a “tool” to help professional drivers start their engines again and avoid huge shortages on supermarket shelves.

To all this should be added - more as a hunch that the international supply chains were already experiencing a “dramatic” situation, as since the beginning of the covid crisis the international prices of “boxes”, i.e., transport containers, in maritime transport has shot up by 450 %. And before one wonders what this has to do with the meat industry, which uses road transport for both domestic and international transport at a rate of 95%, let ‘s just point out the complexity of the equation: Increase in the price of containers + Delay in port service due to Covid-19 incidents and inspections = Lack of plastic products,

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NEXT EXHIBITION inability of meat processing units to operate due to lack of trays, plastic cans, etc.

Inflation and raw material prices The more modest forecasts - and these were before the beginning of the war between Russia and Ukraine - clearly spoke of another decade of peculiar crisis in the global supply chains, due to high container fares. They did not come from prowar fora or professional alarmists, but from the simple mathematical induction that combines the level of international prices with inflation.

What does this mathematical relation tell us?

The way inflation - which is constantly rising - is integrated into transport costs, which will lead to increases in international supply chain prices beyond + 1.5% that is measured by the increase in transport costs to date. The United Nations Conference The situation on Trade and Development (UNCTAD) already expects affects the market inflationary pressures to related to the meat increase transport costs by production - industry an additional 1.5% worldwide - processing, to and more in developing and poorer countries with lower the extent to which infrastructure. The high prices in animal feed transport costs will inevitably are affected and rebe passed onto the prices of the final products. And let us evaluated not forget that a key factor in price increases, either in transportation costs or in raw material prices, is related to energy costs. No one can yet fully analyze this aspect of the war, with the ‘turmoil’ being continuous and constantly deteriorating.

In an environment as such, it is inevitable for the meat industry to remain unaffected, even if it avoids high transport costs, because e.g., it operates with the same fleet of vehicles and not with outsourcing services. Valorization should be the last “tool” to be used by the state (if used), but even that will mean nothing to processing industries that are already burdened with increased energy production costs, with shortages on packaging products or overpriced packaging products, while what has already reached the production lines of processing units will be more expensive, due to increases in animal feeds and inevitably in the price of the product. M

14-16

OCTOBER

2023

METROPOLITAN EXPO ATHENS - GREECE

www.sce.gr

Article Euthimiatou.indd 41

ORGANIZER

18/04/2022 17:13

IFFA 2022

MEAT PLACE | SPECIAL EDITION

Hospitality in Greece - 2009-2022

Thirteen years full of… surprises Article by: Thanasis Antoniou Journalist of the sectorial/business publication Grill Magazine

F

oreign tourists wandering the streets of Athens in the first days of this April, enjoying its sunny sky, do not realize at first glance that the country is emerging from the traumatic experience of two years in a pandemic. Only the masks on the waiters’ faces and the small bottles with antiseptic solutions on the restaurant tables, testify that the coronavirus made its way through Athens. Greece mourns over 27,500 deaths from the pandemic outbreak (up to March 31st, 2022).

The catering sector in Greece is the second largest in the Greek economy, with approximately 80,000 businesses and over 432,000 employees, including business owners who are employed in their own businesses. It is also the country’s second largest employer with an estimate of 354,000 employees.

2009 - The economic crisis In 2009, Greece faced the effects of the economic crisis that began two years prior in the US - as a mortgage crisis - to spread like wildfire throughout southern Europe.

Greece’s weak economy, plagued by nearly 40 years of tax evasion, high military spending and misguided fiscal policies, collapsed like a “paper tower”. In order not to lead the country into a disorderly default, which would drag along other countries in the eurozone, with unpredictable consequences, it was preferred

to resort to the “embrace” of the International Monetary Fund in 2010. An unprecedented for the European history lending program was implemented, for which the Greeks pledged part of their public property for decades, and it arrived as a “deus ex machina” from the European Union and the IMF to breathe life back into the country’s shaken national economy.

The strict fiscal policy - in fact the extreme austerity policies adopted by the governments during 2010-2015 - resulted in the impoverishment of a large part of the Greek population, the closing down of thousands of businesses, the emigration of about 500,000 Greeks, their vast majority being young university graduates, and the rise in unemployment at rates the country had never seen before. Almost 28% of the general active population and over 40% in the ages up to 25 years. It took a decade for unemployment to return to high but tolerable levels (13,3%) in January of 2022.

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As expected, catering was on one of the sectors affected by the economic crisis, as the average per capita income of Greeks dropped from 9,351 euros in 2009, to 6,956 euros in 2019, a decrease of 25,6%. Thousands of restaurants were forced to close down, while the Greeks dramatically reduced their visits to them. At the same time, the following- unique in historyphenomenon was observed in Greece: Many new catering businesses and cafes were set up at the same time, with the owners being employees who had just lost their jobs in productive sectors that had suffered extensive damage due to the financial crisis, such as the advertising industry, printing, the trade of ready-made clothes, shoes and furniture etc.

According to analysts of the Greek catering market, the period 2012-2014, during which the economic crisis in Greece took its most intense form, there was a significant renewal in the human geography of professional catering with the standing-down of several older owners and the entrance of many new ones.

2015 - The market’s rebound Despite the fact that in the summer of 2015 Greece arrived shortly before its exit from the eurozone and, possibly, from the European Union too, the year was marked by the summer’s capital controls and a divisive referendum on the acceptance or not of the rescue programs proposed by creditors in Greece, it is now considered as the beginning of a recovery period. This period begins immediately after the signing of the new loan agreement of the Greek government with its creditors in the summer of 2015 and lasts until the spring of 2020 and the Covid-19 pandemic. During this period the country will experience an astonishing tourist wave, which managed to bring to the Aegean area and in total to the Greek territory about 31,3 million tourists in 2019.

With such a number of visitors, who spent 564 euros per capita, according to the 2019 data, the Greek food industry could only present an explosive growth. Major foreign chains such as Burger King entered Greece during this period

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IFFA 2022

According to analysts of the Greek catering market, the period 2012-2014, there was a significant renewal in the human geography of professional catering with the standingdown of several older owners and the entrance of many new ones

MEAT PLACE | SPECIAL EDITION

(2018), while brands that had been placed in the Greek market began to grow. A typical example is Premier Capital, which as McDonald’s developmental licensee in Greece since 2011, has invested more than 29 million euros in opening new restaurants, renovating existing ones, as well as upgrading infrastructure and technology throughout the network.

2020 - The coronavirus pandemic The coronavirus pandemic was a real shock for mass catering in Greece, since an entire industry, and in fact one of the most extroverted and growing ones, was forced to “close down” overnight. Tens of thousands of employees were placed under a work suspension regime, receiving 534 euros in aid from the Greek state, thousands of companies went downhill while the vast majority of businesses that remained open and served their customers through delivery and take away, witnessed their turnover decrease by 60% up to 80%.

According to official data collected by the Panhellenic Federation of Catering and Related Professions (POESE), between the excellent 2019 and the disastrous 2020, about 2,42 billion euros were lost in the catering sector and the related market recessed by 37,2% in the first year of the pandemic. After the abrupt, catastrophic closure of catering in March 2020, restaurants in Greece operated again in the summer of the same year and for about four months, for the duration of

the mini tourist season of 2020. The country welcomed only 7,4 million tourists, a decrease of 76,5% compared to the previous season and revenues from tourism suffered the same decrease. The catering industry could not have been in better luck…

Catering in Greece was shut down again in the fall of 2020 for many months, due to the pandemic’s recrudescence throughout Europe.

The final opening of the catering industry took place in the spring of 2021, with many restrictions on the number of customers served per square meter, with strict health protocols to the detriment of the unvaccinated, without music in the halls of restaurants for some months and fear pervasive in Greek society.

Thus, from then until today, it has not managed to return to pre-coronavirus levels. According to the data of POESE, the catering sector recessed in the two-year period of 2020-2021 by 42%.

Trends before the pandemic During the decade 2010-2020, the Greek catering market, although under a regime of strict austerity and into a negative international environment for everything “Greek”, managed to transform. Two factors contributed to this: a) The new generation of catering entrepreneurs and Chefs, who gradually entered the industry having previously carried out significant studies in countries with a long gastronomic tradition and having gained

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ELMIKA

Spice Mixtures and Auxiliary Materials for Meat Products and Sausage Industry

M. DOGRAMANTZI «ELMIKA» S.M.L.L.C. 13th-14th str., ANO LIOSIA INDUSTRIAL PARK 133 41 ANO LIOSIA, ATTICA, GREECE Tel: +30-210-2818218, +30-210-2475933, Fax: +30-210-2819450 info@elmika.gr • www.elmika.gr

Article Antoniou_2.indd 45

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IFFA 2022

MEAT PLACE | SPECIAL EDITION employment experience in leading restaurants abroad b) The astonishing wave of tourism that raised the bar between 2015 and 2019 and set new standards in the Greek market Next to these two factors there are several of lesser but not negligible importance.

The digitization of catering: In every catering process, from purchasing and receiving supplies, to stock monitoring, ordering, issuing, and registering documents, information technology is now present.

The platforms: The entrance into Greece and the rapid development of companies that offer ready-made services and distribution of readymade food with privately owned or cooperating vehicles. All major European companies are now in Greece, especially Delivery Hero, Wolt, Rocket, alongside one or two Greek companies that hold smaller, but not negligible percentages.

Locality: The shift towards traditional food from remote regions of the country and the search for small producers and processors with a distinct “identity” in the products they produce and trade.

Green growth: The adoption of good practices from the international markets that upgrade the corporate social responsibility of catering businesses and show to shareholders, the

public and suppliers their socially friendly face. Among these practices are the nutritional labels for the dishes offered, the entry of vegan dishes in every restaurant menu in Greece, the reduction of the environmental footprint and the active participation in recycling programs and the reduction of food waste, are some of the practices that are now implemented not only by the large Greek or multinational restaurant groups but also by individual stores.

Post-pandemic trends Fears that the Covid-19 pandemic will hit the modernization and upgrading course of the Greek catering industry have not been confirmed at the moment, but a recession in the near future is not ruled out. Two facts prove this: According to members of the Panhellenic Association of Catering Equipment Companies (SEEME), in the Greek market of professional equipment for catering units there is mobility, investment interest and a tendency to modernize existing units, a sign that entrepreneurs in the industry foresee that at some point in the near future the effects of the pandemic will be limited.

The second sign is the significant tourism investments in Athens, the upgrading of the coastal front with creation of large commercial use zones and the lively interest of international business groups and venture capital firms for purchases and investments in Greece.

War in Ukraine The Greek catering market has been facing the problem of rising prices for certain raw materials such as flours, oils and packaging materials for a few months now, resulting in a price increase on a number of offered goods such as the famous “Greek Souvlaki”. The war in Ukraine has currently a dual impact on the Greek catering industry: On the one hand, it causes additional pressure to the prices of raw materials - especially cooking oils - while on the other hand, it triggers a particularly negative atmosphere in tourism, especially in inbound tourism from the two countries involved, along with the other former Soviet republics, as well as the Balkan countries, whose citizens consistently choose Greece as the place of their summer vacations. M

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BREADCRUMBS

DRF is a patented dehydrated rice product which can replace 5-15% of meat in recipes based on minced meat. In application like burgers results to more juicy products with better structure. Ideal for fat replacement up to 50% to produce light products. Requires rehydration at a ratio 1:3 or 1:4 water for approx. 6 hours in advance. Available in flakes coarse or fine and also in powder.

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IFFA 2022

MEAT PLACE | SPECIAL EDITION

Audits of the Greek meat market by ELGO-DIMITRA Article by: Panagiotis Chatzinikolaou - CEO of ELGO-DIMITRA

Dr. Efstratios Nikolaou - Agroculturist- Food Scientist, MSc, MBA, Quality Assurance General Manager of Agricultural Products of ELGO-DIMITRA

T

he Management Directorate of Milk and Meat Audits, of the General Quality Assurance of Agricultural Products Directorate, of ELGODIMITRA, is responsible for the coordination and implementation of audits of the Greek meat market, in relation both to its origin and to the maintenance of monthly Balances of purchases and sales.

All natural and legal persons active in the fields of marketing, handling, slicing and standardization of meat, production of meat preparations and meat- based products are obliged to maintain a monthly balance of meat purchases and sales, which they submit to ELGO-DIMITRA via the «ARTEMIS» online platform (legislation 1384/41923 (Government Gazette B’ 1127/28-032018). The balances’ purpose is to audit the Greek market in relation to the meat’s origin.

The «ARTEMIS» system is an online application, through which, the liable businesses operating in the meat sector (slaughterhousesmarketing-retail sale of meat) register data. The aim is to create a database so that cross-checks, data correlation and finally better and more direct market audits are feasible. The findings, in case

of differences in slaughter and meat balance declarations regarding their origin and/or in case of incompatibility of the number of animals slaughtered in relation to the livestock of the producers, are communicated to the respective businesses which are then asked to provide clarifications.

In addition, through the «ARTEMIS» online platform data are collected on the production, import and marketing of Greek and nonGreek meat in the country. The country’s slaughterhouses register the slaughters electronically and on a daily basis, indicating the country of origin of the animal to be slaughtered, while the importers and traders of meat submit electronically, in the form of a monthly balance, the inputs and outputs of their business, indicating the meat’s country of origin. Electronic submission allows the processing of information.

These data are utilized to carry out thorough and effective on-the-spot audits throughout the meat chain. In this way, breeders, fatteners, importers of live animals and meat, slaughterhouses, meat slicing and standardization businesses, businesses that produce meatbased products as well as any retail outlets such

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as traditional butchers and Super-Markets, are inspected.

Particularly in the case of retail stores, as well as businesses engaged in the meat trade, they are obliged during the retail sale of meat, i.e. fresh, frozen, packaged, meat pieces, minced meat, meat products and edible by-products, to have and use weighting equipment, which automatically issue stickers, in which, in addition to the mandatory information (such as weight, type of meat, price) provided by applicable law, the origin of the meat sold must also be indicated.

In the case of ready-packaged meat, the origin is indicated at the points of sale on the cash registers. The above audits aim: •T o identify breeders whose slaughters do not comply with livestock •T o locate traders who declare inaccurate balances (quantity - origin of meat) •T o identify traders who do not submit a Meat Balance declaration to ELGO-DIMITRA • To locate duplicates of the same animal •T o locate slaughterhouses that do not comply with the corresponding «TRACES» • To identify invoices for the sale of meat that do not agree with the slaughter In conclusion, meat balances record the Greek production, monitor its circulation and at the same

time monitor and record the entry of meat from other countries into the country. The recording and monitoring of these data on a monthly basis organizes the Greek market, in which there would be no likelihood of complete and targeted monitoring otherwise.

Legislation 1384/41923 (Government Gazette B’ 1127/28-03-2018) stipulates that if a misleading report of the country of origin of meat is found from the inspections carried out in butcher shops, an administrative fine of 500 to 30.000 euros is imposed on the business. In the same Legislation, it is stated that fines ranged from 1.000 to 60.000 euros are imposed on slaughterhouses and meat traders for non-compliances related to the origin of meat.

The audits are carried out in all businesses operating in the meat sector and concern their compliance with the legislation’s requirements.

In particular, audit at meat retail outlets has acquired a new dimension, with the mandatory indication of the origin of meat on the cash register.

At this point, I would like to emphasize that, unfortunately, until today the legislation has not yet included «Hellenization», nor are there any other sanctions, apart from administrative fines, for violators. That is why, in order to highlight the issue, as well as to mobilize the legislature,

Table 1. Slaughters 2021

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IFFA 2022

MEAT PLACE | SPECIAL EDITION

Fin (Ac Pay Wa LO Su Pu Sa On Wi Pri Pri Pro EU Wa

we sent to the prosecutor any serious cases of «Hellenization» identified by the auditing bodies of ELGO-DIMITRA in the past few years. Every year we monitor the import-slaughter-marketing chain, and especially this year the tracking reached 100% of imports.

«Hellenization», i.e., the selling of meat from a foreign country as Greek, is a profiteering business choice. The profit for someone who applies this practice is great, since they sell cheaply bought foreign meat, with the added value the characterization as Greek offers. It is obvious that someone who has decided to act delinquently in matters of competition, will not Table 2. On-site inspections in meat businesses in 2021 Supervision

Total number

Audits in Audits in trading Audits in butcher shops, slaughterhouses businesses livestock farmers

EASTERN MACEDONIA & THRACE

24

1

5

18

EASTERN CENTRAL GREECE & ISLANDS

227

8

37

182

EPIRUS

138

11

9

118

THESSALY

86

8

15

63

CENTRAL & WESTERN MACEDONIA

228

10

57

161

PELOPONNESE & WESTERN CENTRAL GREECE

41

11

15

15

Totals

744

49

138

557

hesitate to do so in matters of quality. We must also all agree that in order to complete an act of «Hellenization» of meat, all the links in the meat trade must be involved, and all must have a share of «complicity»: traders, breeders, veterinarians, transporters, slaughterhouses. In order to be marketed as Greek, a Romanian lamb will have to be characterized as Greek at some point during the marketing process. Either with the ear tags of Greek breeding, or with its slaughter as Greek, or with its placing on the market with this origin. Thus, the responsibility lies on all of us, and on all those who are involved in the meat industry. ELGO-DIMITRA audits are unscheduled, regular, sampling, and targeted. We utilize all of Greece’s and the European Union’s databases, so that with cross-checks and administrative checks we can identify the cases that must be inspected before, during or even after the animals’ slaughter.

In 2021, according to the data registered in «ARTEMIS», in cooperation with the Directorates of Agricultural Economy and Veterinary of the Regional Units of the country, 744 on-site inspections were carried out in meat companies, out of which 378 presented findings and 313 companies were proposed for fining. M

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Financial Management (Accounting, Clients-Creditors, Bank Accounts, Bills, Payments, Checks, Other Transactions ) Warehouse & Stock Management LOT Management Subspecies Management (Cutting) Purchase Management Sales Management Online ordering Wireless ordering Price lists Pricing policies per species Production costing EU & Third Countries Import pricing Warehouse books

Article Xatzinikolaou.indd 51

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IFFA 2022

Article by: Dr. Joseph Bizelis - Professor of Physiology of Productive Properties, Laboratory of General and Special Zootechnics of the Agricultural University of Athens

MEAT PLACE | SPECIAL EDITION

O

ver the last few years, many fixed perceptions regarding the environment and food production, which prevailed in the second half of the 20th century, have been revised. In addition, due to recent unpredictable and at the same time dramatic developments, such as the pandemic and the war conflicts, the importance of self-sufficiency and securing a minimum amount of reserve of basic goods and raw materials, both for the European Union and for each Member State, makes a comeback.

In particular, meat and meat-based products have been at the center of controversial discussions about their value and place in the human diet. This fact, combined with the new trends that have emerged in the past few years, such as reducing or avoiding the consumption of meat and / or animal products, the consumers’ preference for more environmentally friendly products or special specifications, creates a new environment in which all those involved in the production and processing of meat will be included.

Greece in general is deficient in meat. In

Greece, meat production is limited almost exclusively by the cattle, sheep, goat, pig, and poultry livestock farming sectors.

Beef production is divided into two categories. The first category includes carcasses derived from young animals imported from other European countries, mainly from Eastern Europe and are bred in Greece for a period of at least 5 months. These carcasses come mainly from meat-producing breeds and usually produce carcasses and good quality meat, generally categories U and R. The second category includes carcasses from animals born and raised in Greece. The majority of these animals are males from dairy breeds or from Greek domestic or foreign meat breeds (mainly Limousin) that are extensively bred in mountainous or semi-mountainous areas in low to medium quality pastures. The substantial growth of this category is largely due to subsidies given to producers, but the quality of the carcasses produced is usually low (categories O and P).

Beef production in Greece is addressed exclusively within the country, since exports are

Meat Present production in Greece and Future

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almost non-existent, while a large percentage of domestic consumption is covered by imports.

The production of sheep and goat meat is traditionally quite developed and mainly concerns carcasses of weaned lambs and young goats at the age of 1,5-2 months, with an average weight of 9-12 kg. The animals usually come from crossbreeding with domestic breeds, which are bred extensively or semiintensively for milk production. The production covers 90% -95% of consumption, since their organoleptic properties are evaluated.

Nevertheless, the average consumption per person has been declining significantly in the recent years for a number of reasons. Among other things, this is due to the degradation of pastures, the increase in the cost of animal feed, the uncontrollable use of domestic and improved foreign genetic material, the lack of collective organization of producers, the lack of standardization and packaging of products, etc.

In addition, their exports are seasonally limited, to a few thousand living animals in neighboring countries (Italy, Turkey).

Regarding pork production, modern intensive pig farming units produce relatively good quality meat and meat-based products, though these only cover about 1/3 of the domestic demand.

Correspondingly, the production of poultry meat in Greece is carried out almost exclusively by 4-5 large companies that cover 80% -90% of the domestic demand.

New market demands, new scientific data and technological developments, as well as the IT revolution, have led to a dramatic improvement in food safety standards and quality, as well as in better management and welfare of livestock farming.

Still, in the future, the survival and strengthening of all links of the production process will certainly be determined by the maintenance of high-quality safety standards, quality and specialized characteristics of products, as well as by the formation of costs within cost limits and the final price. A difficult equation for sure...

It is predicted that in the near future the changes in economy and society will be impressive and will affect livestock farming

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IFFA 2022

MEAT PLACE | SPECIAL EDITION and generally all those involved in the chain of production, processing, marketing and consumption of meat, which is a food of high biological value and is rich in a variety of important nutrients.

The new conditions that will emerge are already the subject of an exchange of views and concerns among all those directly involved in the meat sector, including the general public.

Greece currently has a sufficient number of infrastructures both in the field of production units, especially in pig and poultry livestock farming, as well as in the field of meat processing, standardization and packaging. Yet, in the sheep and goat meat sector and to some extent in beef, there is significant lag, as the handling, up to the retail sale, takes place as a carcass.

Even though the domestically produced meat is highly valued by the Greek mass market and achieves much higher prices, it has not acquired the special quality characteristics to justify the higher price, while at the same time it has not yet found the position it might deserve in the European market. In recent years there has been a dramatic increase in exports of goat and poultry

meat (about 200% to 100%), while exports of pork and beef meat remain rather stagnant.

On the other hand, the ever-increasing high cost of production, compared to other European or non-European countries, leads producers to initially despair and eventually abandon their productive activity.

The only prospect for the survival of meat production in Greece, seems to be to highlight the special characteristics of the produced goods and the high biological and gustatory value they possess, in order to obtain the high added economic value, they are entitled to, in the domestic and international market. This effort initially presupposes the organization of producers and in a later stage the cooperation of all bodies involved in the production chain from the breeder to the final consumer, in cooperation with research institutes, universities and relevant governmental agencies. The elaboration of business plans per sector or better per specific region or group of producers with common characteristics, will assist in the development of new markets and will contribute to maintaining the dominance of these sectors. M

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BAKRATSAS MEAT GYROS AND SOUVLAKI EXCLUSIVELY MADE FROM GREEK PORK MEAT

T

rying to emphasize on the quality of the greek pork meat combined to its high nutritional value, our company produces Gyros and Handmade Souvlaki based exclusively on domestic pig livestock.

Brand: Bakratsas Meat Address: 1st km of Karditsa- Trikala ring road, Karditsa, 43100 (Karditsa’s Central Meat and Vegetable Market) Tel: +30 2441075905 Fax: +30 244175045 E-mail: bakap1@otenet.gr Website: www.bakap-meat.gr Contact Person: Bakratsas Apostolos

To ensure the excellence of our products, our suppliers are premium greek farms, carefully selected, specialized in responsibly raising pigs. With this provenance, our meat

boasts the character and its authentic flavor without additives or extended industrial processes.

In order to fulfill the high quality demands of our customers, our company operates in a modern fully-equipped environment and is certified in the framework of various quality assurance systems which includes the ISO 22:000 and the International Food Standard (IFS).

COMPANY’S HISTORY In 2005, Apostolos Bakratsas founded the “Apostolos Bakratsas P.C.” in Karditsa.

Since then, the main business areas have been the production – processing – packaging of meat products, as well as supplying them to butcheries and delicatessen stores. In 2016, business was expanded by producing gyros and handmade souvlaki, aiming in this way at accommodating food service industry needs. The company’s philosophy is to ensure the high quality standards of its products by using exclusively exceptional greek meat.

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IFFA 2022

MEAT PLACE SPECIAL EDITION

Greek beef from free grazing animals

Exploitation of digital tools to face the new consumer demands Article by: Dr. Evdokia Krystallidou Associate Director, Strategic Project Management Office, American Farm School

S

ustainability, with its environmental, economic and social goals, is expected to play an increasingly important role in EU meat markets, both for producers and consumers over the next decade. According to the European Union report on agricultural prospects for 2021-31 published on 9 December 2021 by the European Commission (EC (2021), EU agricultural outlook for markets, income and environment, 2021-2031. European Commission, DG Agriculture and Rural Development, Brussels), environmental and climate change concerns will lead consumers to pay more attention to the production process and the origin of products.

Modernization, innovative technologies and changes in agricultural practices will lead to more efficient and environmentally friendly meat production, however, the investments required to do so remain a challenge.

In this changing environment, the Greek beef production, from free grazing animals, is called to adapt quickly and efficiently. Being an important branch of the Greek livestock economy, it can directly contribute to the increase of the domestic beef production and indirectly to the reduction of beef imports,

but also to the improvement of the breeder’s income, especially in the semi-mountainous and mountainous areas. The mountainous areas of Greece are of great interest and importance due to the rare biodiversity and the many unique species of flora and fauna, which constitute the natural diet of Greek cattle breeds.

Despite the great comparative advantage of the Greek countryside, animal grazing is done without special organization and guidance and as a result, the dynamic of the breeding mentioned above is not fully utilized. Breeders cannot base their viability on financially conserving the breed’s genetic resources.

They will have to create and implement a new economic model based on exploiting the beneficial effects of grazing, as well as the special characteristics of the breed they have.

Its utilization goes through the combined use

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of digital technology and focused marketing policy.

Transparency throughout the supply chain is a prerequisite for the modern consumer. The meat industry cannot ignore these modern market demands that require full access to information at all stages. A growing trend that contributes to this is sustainable consumption.

The consumer is more interested and concerned about the origin of the meat, the process until the sale of the product, but also its impact on the environment. The requirements for quality meat purchases at an international level are specific and have common benchmarks which can be summarized as follows: consistent quantities and quality, information on animal breeding and care, traceability, compliance with standards, proper implementation of logistics (times, transport conditions, continuous update).

The Strategic Project Management Office

(SPMO) of the American School of Agriculture identified the abovementioned demands and attempts to utilize digital technology for the management and traceability of free-range cattle, bred in mountainous areas. The adoption of digital tools such as Digitanimal app and “KalaΘos Meat -TRACE” platform was an important step towards this direction.

The logic of the followed approach is “From the Meadow to the Plate” and can be divided into two parts with corresponding technologies: A. The breeding of animals up to the slaughterhouse is supported by Digitanimal technology with IoT (Internet of Things) collars that allow real-time remote monitoring and cloud management of animals. The stigma and identity of the animals are recorded on google earth and is available to the breeder and to the final consumers. (Figure 1)

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IFFA 2022

MEAT PLACE SPECIAL EDITION Through the application it is possible to monitor the following:

Location

Virtual fence

Temperature alerts

Activity tracking

Management

Weather alerts

B. From the slaughterhouse to the point of consumption, an Integrated Meat Traceability System (“KalaΘos Meat - TRACE”) is implemented, which goes beyond the legal requirements, with the main axis being the application of proven good supply chain management practices.

(Figure 1) Animal tracking through the Digitanimal app (mobile version) At the same time in order to meet the consumer’s environmental requirements

SPMO has already begun to utilize a decision support and engagement tool, Cool Farm Tool (CFT), that enables farmers and supply chain actors to benchmark and assess their greenhouse gas emissions and the environmental impacts of their agricultural activities. The use of the CFT has enabled members to quantify and reduce greenhouse gas emissions from their supply chains. Some collaborating breeders use it to create a baseline of current practices, to understand key drivers for GHG emissions and to design mitigation strategies. Others use it to track and monitor progress, or to encourage, motivate and reward good practice. Some breeders in Northern Greece already use the tool in order to create a primary baseline for their CO2 emissions and subsequently alternate their farming practices in order to reduce their footprint.

Although the achievement of the objectives of the European Green Deal, the “Farm to Fork” strategy and the “Biodiversity” strategy, is going to be extremely demanding the following years, the Greek livestock farming sector still has a chance. Beef meat from free grazing animals has the potential to acquire an identity and a low environmental footprint as long as the available tools are used methodically and effectively. M

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IFFA 2022

MEAT PLACE | SPECIAL EDITION

Elevation of Greek traditional preparations and products 60 | MEATPLACE

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Article by: Angeliki Oikonomou President of the Greek Meat Processing Industries Association, Managing Director of P.G. NIKAS A.V.E.E.

Τ

he Meat Sector accounts for almost 15% of the Greek Food and Beverage Industry, employs more than 11,000 people and is one of the main pillars of Greek processing.

The key features that highlight the role of the Sector, are the products of high quality and nutritional value, which are produced from quality raw and auxiliary materials, using modern technology. The absolute priority of the Sector is to offer innovative, qualitative and safe products that meet the modern nutritional trends. Throughout the chain, care is taken in order to responsibly use all available resources with respect for the environment, but also for the well-being of livestock.

Greek companies invest in the Greek “Brand name” and seek the greatest possible extroversion by investing in sales networks, in commercial partnerships and in the creation of production facilities outside Greece. One of the differentiations to stimulate our export character and expand our recognition in the international market, is the promotion of traditional Greek products, which are plenty and the industry must further promote them, both in the domestic market and internationally.

Of course, I am not only referring to “Gyros”, a product for which the Association of Greek Meat Processing Industries (SEVEK) has started registration procedures, but also to many other exceptional traditional products from various parts of our country.

Greece has a wide range of traditional products such as traditional country sausages, sujuk sausages salamis from various parts of the country, pastrami, kavurma, cured meat, smoked pork meat, cured pork tenderloin, pork rind, etc.

The main aim of SEVEK is the protection of meat- based Greek traditional preparations and products, their study and record, the creation of specifications, the showcasing of their authenticity and quality.

These features can significantly contribute

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IFFA 2022

MEAT PLACE | SPECIAL EDITION to their differentiation and facilitate the placement of these products on the foreign chain’s shelves. So, the millions of tourists, who have the opportunity to taste them in our country, will be able to find them later on in their homeland. Thus, in addition to SEVEK, the contribution of the Meat Products Institute (IPK) is very important, as it systematically and methodically supervises the detailed recording of the characteristic and technical details of traditional products highlighting their quality and tasty advantages.

The development and production of innovative products that meet the modern dietary trends, such as products with less salt, less fat, without added preservatives, etc., is a constant challenge and effort for the Sector’s industries.

At this point it is worth noting that SEVEK, in order to better inform consumers, supports the implementation of a single mandatory labeling system, which will ensure consumers are informed validly and

objectively, while preserving Greek products, since the evaluation should include the entirety of their quality profile and nutritional value and not as is the case with the proposed “Nutri-Score” system.

In conclusion, I would like to salute the fact that after the Covid-19 pandemic, we are gradually returning to normalcy.

The organization of important exhibitions such as “IFFA” 2022, offers the opportunity to the Sector’s businesses to get in touch with older, as well as with potential future partners, in order to expand their business or get informed about the new market trends. Proper networking, collaborations and serious business plans are essential means for promoting Greek products, adding value and export power.

Finally, the connection of meat processing with the Primary sector, but also with the sectors of Catering and Tourism services, renders this dynamic Sector fundamental for the national economy, offering significant investment opportunities. M

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Article Oikonomou.indd 62

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IFFA 2022

MEAT PLACE | SPECIAL EDITION

The Central Meat Market of Athens Article by: Apostolos Apostolakos CEO of OKAA S.A.

Τ

he Central Markets and Fishery Organization (OKAA S.A.) gives great importance to the meat market and the professionals of the sector, as the Central Meat Market of Athens, is housed within its facilities in the Central Market of Athens.

Consumers are always looking for reliability and seamless supply, combined with quality and safety. OKAA was in the spotlight during the pandemic, providing all the above, both at a retail level with the Consumer’s Market, and at a wholesale level, supplying quality meat to most of the country’s markets.

The Management of OKAA, took and applied very firm protective measures regarding the Covid-19 pandemic from the very first moment, carrying out strict weekly inspections and disinfections in all its facilities. The result was the achievement of the uninterrupted operation of its facilities, ensuring the health of employees,

associates, and transactors on its premises.

The bond of the mass-market with the meat professionals is extremely strong in Greece, as the butcher shop is the second most visited retail point, with an average of 3 visits per week. That is why the meat market, during the two “waves” of the coronavirus pandemic, reacted in a balanced way, with figures moving at approximately the same levels as those before the pandemic.

In addition, in order to enhance extroversion, OKAA is developing state-ofthe-art digital ordering platforms such as the e-Vegetable Market, which provide OKAA’s meat wholesalers and caterer professionals and butchers with the opportunity to acquire their own online store and accept orders from existing and new customers, quickly and safely.

The «Rentis Logistics Center Plan» is in the future plans of the Management of

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OKAA. This plan includes the construction of a refrigerator with a capacity of 7,500 pallets, which is also a request of Rentis’ wholesalers.

Also, in parallel with this plan, new traffic regulations will be designed to facilitate access, while the speed of service and the security of their spaces and infrastructures will be further enhanced.

The Central Markets and Fishery Organization is an important supportive factor for the development of the Meat Sector in Greece, supporting the emerging dynamics of the industry in the domestic business environment, by highlighting the special qualities of this market.

The domestic meat market should be based on the three aspects: • Specialized vocational training • High quality • Modern gastronomy based on Greek meat In addition, there is a new demand for specialized executives in the domestic meat market. In this context, it is necessary to stimulate and upgrade the existing educational process, so as to strengthen the ranks of

Article Apostolakos.indd 65

meat selling technologists in organized chains and butcher shops. This way, specialized knowledge will convert into product quality that reaches the professional customers and the mass-market.

Given that as a country we face enormous competition from abroad, where the level of organization and management is high, we should aim to reduce imported meat and develop exports of high-quality national flavored meat products that we produce, in order for the added value to remain in our country.

Livestock farming and meat products of our national Primary sector are a very important factor of our national economy.

Livestock production can rebound through the new Common Agricultural Policy and the financial tools of the Ministry of Rural Development and Food. These measures will be key pillars for the development of domestic meat production and marketing.

OKAA can play a key role in all this effort, assisting companies in the industry both in terms of marketing and promotion, as well as in terms of development and modernization of the supply chain. M

18/04/2022 13:47

IFFA 2022

MEAT PLACE | SPECIAL EDITION

The shifting landscape of the meat market in Greece and Internationally

est.1975

PANHELLENIC MEAT AGENTS ASSOCIATION

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Article by: Christos Pirpiris - Vice President of the Panhellenic Meat Agents Association (PEEAK), Legal Representative and Founder of CHRISTOS PIRPIRIS Ltd

2

021 was a year that started with restrained but distinct optimism. Greece finally took some first steps out of a crisis of many years, as well as after the deep blow of the coronavirus, especially in the field of HO.RE.CA., with the market now acquiring all the guarantees and hopes for a dynamic that would lead it to consistently positive signs.

Unfortunately, the war in Ukraine has hit -apart from the country itself- the world economy too. A fact that overturned all forecasts to 100%. This situation was expected not to leave the meat industry generally intact. The reclassifications and changes that have taken place with rising commodity prices -such as raw materials for animal feed production and the price rally in fuel and energy- have created data that have not been seen in the past, despite the market’s experience in difficult situations and harmful exogenous factors.

More specifically, the evaluation of professionals in the field varies, but one cannot predict with certainty what will happen in the near future, although the course of recovery seems difficult, based on the existing data.

What is certain is that these changes were accompanied by differences in consumer preferences. The large increases in prices have led to the need for inexpensive solutions and this will largely determine the context in which trade will move.

To counteract this unprecedented cost increase, many slaughterhouse suppliers responded with the necessary price increases, in an attempt to cope with the rising costs, which even led to the cancellation of major trade deals.

Clearly, the price of all types of meat was very low, among other things due to the conditions generated by Covid-19.

This has led to the loss of a lot of capital funds, which is something we are facing today. One of the major reasons is that a significant number of farms changed production or even stopped it altogether resulting in a dramatic reduction in the availability of the living population.

In the near future, I am convinced that meat prices will balance, which, to a large extent, will depend on supply and demand, but I am sure that they will not return to the very low levels of 3-4 months ago.

What remains to be seen in the future is that because the market landscape has certainly shifted, these changes do not appear to be altering in the short to medium term. On the one hand, there will be a demand for an inexpensive solution for the consumer and on the other hand, there will be a need for trust in the origin and clearly the good quality of meat. A situation, which nowadays, requires a balance that few enterprises can maintain in order to for it to be provided to the market. M

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IFFA 2022

MEAT PLACE | SPECIAL EDITION

Development prospects and vision for the future of the Greek poultry livestock farming Article by: Thanos Aggelakis President of the Greek Interprofessional Poultry Farming Organization (EDOP), CEO of Aggelakis S.A.

P

oultry livestock farming is the most dynamic and fast developing sector of the Greek livestock farming, and one of the most important industries of the primary sector, that significantly contributes to the national economy. An industry that monitors new developments and listens to the daily needs of Greek consumers at all levels.

At the same time, it monitors the global trends and constantly invests in equipment, R&D and new technologies. As a result, the Greek poultry farming businesses have now been fully upgraded and are considered equal to the world’s leading food industries.

Greek poultry livestock farming covers a large percentage of domestic consumption needs, while at the same time it has a solid orientation to world’s exports in both neighbouring countries and in the rest of Europe and Asia. Currently, about 15,000 people are directly and indirectly employed in the sector’s companies.

In the past 10 years, there has been a significant increase in chicken consumption in Greece, which mainly is due to its affordable price and the very exceptionally wide variety of chicken products that are now available in the market and offer easy solutions for the daily meals.This increase in consumption continued during the pandemic and today all major companies in the industry - which reflect 80% of the Greek production - run at growth rates of more than 10%. It is worth noting that today the annual per capita consumption is 25-26 kg, while just a few years ago it did not exceed 19 kg. This fact has enabled the Greek poultry livestock farming businesses, after a relative stagnation in recent years, to grow significantly, to implement large investment plans and to enter new food sectors, such as cold cuts and ready to cook products, which are experiencing a particularly high growth lately.

Greek enterprises follow the “ready to cook” and “ready to eat” trends and develop new

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products in this direction, offering convenience and speed to the consumer. At the same time, as they are becoming more and more aware conscious of the food waste issue, they are investing in the production of animal and fish feed through the simultaneous management of their by-products, in the context of a circular economy. All the above along with the global trend, for healthier and high-quality choices, make companies in the industry particularly optimistic that the increased chicken consumption is not a temporary phenomenon, but is expected to further rise in the coming years.

Chicken is a food of high nutritional value, with a high content of protein, but also lower in total fat and saturated fat, compared to other types of meat, and is an integral part of a balanced Mediterranean diet. At this point we must note that chicken can worthily be considered the most sustainable type of meat. The production of one kilo of poultry

meat has the same environmental footprint as the production of one kilo of olive oil and the lowest environmental footprint compared to all other types of meat. And the fact that the selfsufficiency rate of the Greek market in poultry meat is about 82% (AVEC Annual Report 2021), further enhances the degree of its viability as a raw material for the creation of functional food.

In conclusion, Greek businesses faithfully follow todays and future precepts for flexibility, ease and sensitivity to the environmental footprint, and systematically invest in all new practices and modern approaches to productive enterprising, so as to remain competitive, continuously growing and dynamic. However, we cannot fail to mention that the international developments with the war in Ukraine and the continuous increases in energy, fuel, transport and raw material costs, - which lead to a 40% increase in the cost of our production - are of great concern and keep the companies in of the sector on constant alert. M

It is worth noting that today the annual per capita consumption is 25-26 kg, while just a few years ago it did not exceed 19 kg

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IFFA 2022

MEAT PLACE | SPECIAL EDITION

Greek butchers today

Their position and contribution to the meat sector Article by: Savvas Kesidis - President of the Panhellenic Butchers Shopkeepers Federation (POKK)

F

or the past several years, butcher shops in Greece have ceased to be the old “trivial” shops that simply sell meat. Every generation that retires, takes along their professional mentality, regardless of whether it is good or bad. Every new generation that works with meat, brings also a wind of change to our industry.

The older ones pass on the knowledge, the training, the love for the product we sell, and the younger ones keep raising the bar and the limits of the retail sale. The existing technology helps, so that the equipment of the “latest generation” stores, greatly facilitates the services provided to the consumer. This automatically creates a two-way relationship, as the customer finds what they are looking for (product, preparation, price, cleanliness, trust) and the butcher continues to improve, so as not to lose the customer.

The new cutting techniques, the many and different preparations, the way the products are sold, but also the change of mentality, have connected the consumer with the butcher shop at a rate of 65% in terms of retail sales, based on the latest data from the Ministry of Agriculture. We owe to admit that the services we provide from our shops are now of a very

high level, in parallel with the stores, that comply with all the prescribed terms and regulations of Health and Safety, as premises.

All of the above, as well as the personal relationship of trust that each one of us has developed with our customers, are the reasons that the “Neighborhood Butcher Shop” is and will remain in the heart of the majority of consumers, no matter how suffocating is the pressure they receive. As an industry we have strengthened our market position, and this is proven by relevant research that has been conducted. The point that, in my opinion, is difficult for all of us, is that although we do not lose out in terms of the percentage of those who shop from us, we do lose out due to

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the shrinking of their purchasing power. This reduces turnover, without reducing customers.

At this point, it is necessary for the state to provide, so that with immediate and targeted measures, to maintain the “backbone” of society, that is small and medium businesses, so that they do not shrink in favour of large chains.

After the memorandum crisis’ decade and without it practically being over, the Covid-19 pandemic occurred. Afterwards, the price of oil began to “rise”. Today there is the war in Ukraine after the Russian invasion, but, at the same time, there is an economic war with global consequences taking place. So, in its vortex, the Greek economy is getting dragged along.

Unfortunately, our country is not self-sufficient

in many essentials, so we depend on imports.

We all know that the meat production does not meet our national needs. Based on the data from the Ministry of Agriculture, we cover about 12% -25% of our needs in cattle, 55% -60% in pork, 80-85% in sheep and goats and the only variety that runs very high is poultry with 95%.

The global food crisis, created as a result of the war in Ukraine, is sending ominous messages. The skyrocketing of prises in cereals, raw materials and energy create problems for the market’s smooth operation. Countries from which we import grain stop exporting to create stock. The same is about to happen for the carcasses. Thus, this is the point where the decisive intervention of the State is needed, so that such a thing does not become reality. M

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For further information please contact us at info@meatplace.gr & syndromes@omind.gr

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