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CONTENTS 4-5 November Agenda 6-9 Restless producers tell their stories 10-11 Peanut Arachis Hypogaea: Exports are the target 12 Processing for added value to the product 14-15 Aegina pistachio 16 The winner of Octoberâ€™s big gift 17 New big competition 18-19 Safe use of plant protection products (PPP) 20-21 Mr. D. Katsantonis on circular economy 24 Chemical laboratory - Valuable partner for excellent quality 25 Our psychosomatic health with natural remedies 26 Tasting...mellifluous! 27 The Hellenic- Thai Chamber of Commerce has been established 28 Chestnut Festival in Arna 29 Tsipouro Festival in Taygetos 29 The path of the Immortals 30 Zythognosia 31 2,000 choral performers at the International Choir Competition of Kalamata 32-33 Navarino Challenge

Editor: Kelly Dimitroulia

EDITORIAL

Journalist: Eleni Aivali

Creating conditions for added value in our agro-food products

Camera: Giannis Kotsilas

Looking for new markets and customers, all those restless producers who count on innovation and creativity nowadays, will have obviously to seek the factors that will add value to their product. Given that large competition affects the “same” products, there are a lot of producers and entrepreneurs who look for -and often manage to find- the way to include value-added products in their variety. Thus, processing, packaging, branding, marketing... are issues that now any small or large enterprise that targets the markets take into serious consideration. Within this frame, educational activity about doing business in the agri-food sector has also been developed, with a great response on behalf of those who think that they have to act responsibly and targeted. Unfortunately, however, there are all the others, who, although they play a role in the entire production chain, have not yet realized that they have to change their policy. As a consequence, a lot of our traditional products today... lose their way to the markets. In this issue of e-magazine “Εύφορη Γη” you will read about businesses that innovate, dare, insist... but also about products that, despite their uniqueness, are in danger of losing their potential, since those individual efforts developed to promote them are obviously not enough. Undoubtedly, there are people who produce, as there are products and markets. In each case, the right path is apparently to be chosen, always with quality, collectivity and design. And perhaps collectivity is the major factor that can lead to success and more opportunities for the people involved in production. Kelly Dimitroulia

NOVEMBER agenda

a Journey of taste and experience in Greece and abroad!

The “6th Premier Gastronomy Festival” at the Premier Luxury Mountain Resort in Bansko, Bulgaria, from 7th to 18th November. The programme is enriched this year and has a Latin American sense.

The leading trade fair for agricultural machinery “Agritechnica 2017” from 12th to 18th November in Hanover, Germany.

The organic Products Exhibition “Natural and Organic Products Scandinavia” on 15th and 16th November in MalmöMässan, Sweden.

A business mission of the Food and Drink Industry in Serbia, Romania and Bulgaria by Enterprise Greece, in order for Greek exporting companies to come in contact with buyers of the above mentioned countries. The business meetings will begin on 20th November in Belgrade will continue on 22nd in Bucharest and end on November 24th in Sofia.

Conference on “Hellenic Forum on Agriculture, Food and Beverages”, on 22nd November at RadissonBlue Hotel in Bucharest by the Greek-Romanian Chamber of Commerce and under the auspices of the Embassy of Greece. Mac Fruit Attraction China, the international trade fair for fresh fruits and vegetables from 22nd to 24th November at the Shanghai Convention and Exhibition Center. Fi Europe-Food Ingredients is an exhibition on food ingredients, product development and quality control and will be held from 28th to 30th November in Frankfurt, Germany.

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“Sitevi”, the International Exhibition of Equipment and Know-how for Vine-Wine, Olive and Fruit-Vegetable Production, 28th to 30th November at the Montpellier Exhibition Center, France.

The exhibition of exquisite and traditional specialties “Food and Life” will be held from 29th November to 3rd December in Munich, Germany.

“Grecka Panorama”, the exhibition celebrating Greece, its tourism, gastronomy and culture will be held on 2nd and 3rd December at PGE Narodowy, the large National Stadium of Warsaw in Poland. The exhibition takes place for the 3rd consecutive year, while at the same time and place “Greek Food Show”, an exclusive event for Greek products, is welcomed for the 2nd consecutive year.

“ALL GREECE AROUND A TABLE”

Restless producers are looking for innovation and are telling the story of their products Business stories of Greek producers “take shape” at the events organised by the National Bank of Greece all over Greece under the title “All Greece around a table”. The goal of the events is collaborations, combinations, synergies and partnerships, as noted by journalist Kostas Tsaousis at the event which took place in Kalamata, talking after the bank executives, Nelli Tzakou-Lambropoulou and Christos Asimakopoulos, who expressed their opinions. The producers, though, stole the show by narrating their own story and presenting their innovations, which aim to increase their value of their products. More than 20 entrepreneurs from the regions of Messinia, Arcadia and Laconia, shared their thoughts and concerns, but mainly they met each other. A characteristic point is what the businessman Christos Papadimitriou mentioned: “This initiative takes us one step further, to start talking to each other.” “STORYTELLING” Callicounis Distillery Apostolos Kapetanakis, the director of the National Bank, in the Kalamata branch pointed out: The Callicounis Distillery always remains a lively and strong company by producing new products.

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Presenting the new product of the company, Greek Old Sport Gin, Mr. K. Tsaousis commented: “Today redevelopment could become an exit for all the traditional and historical companies in our country.”

En Mani Giorgos Magkouras “We decided to go back to Mani, cultivate prickly pears and today we process the fruit, produce frozen puree, juice with agave instead of sugar, with orange and lemon mixings, as well as soft drinks with mastic, ginger, bitter almond, sage.” Ygea Alexandros Vlitas “In 2012 we started to grow a family farm, which for 100 years had been uncultivated. Today, with the drying process taking place in our packaging plant in Sparta we have the possibility to make our products available throughout the year.” Pyliaki Gi Gianna Balafouti “What is important for us is Kalamata stuffed olive with almond in a Messinian cabernet syrup and we are getting ready for the olive liqueur.” Kiari Wine and Deli Giannis Dionysopoulos “I was born in Athens and when I went to Koroni, I found 30 olive trees. Today we have reached 650 and we keep planting. “ G Fish Giannis Gerontidis “The business was founded in 1969 in Kastori, Laconia, with trouts when there was still no legislation on fish farming in Greece. We are the only ones that produce salmon in Greece. We added sturgeons and our guideline is to make quality products, safe, delicious, as we knew them in the past, respecting the consumer. “

Agri-Food Entrepreneurship Center of Messinia (KAEM) Dionysis Papadatos (KAEM) and Panagiotis Kotsios (American Farm School) “2 seminar courses have been completed so far, attended by 71 people, and there are 5 companies from Messinia running at the same time, two of which have resulted from the training seminars.” Kalamata Papadimitriou Christos Papadimitriou “This initiative takes us one step further, to start talking to each other. Each one of us can give answers to the everyday problems we face; first of all, to meet each other. We shouldn’t forget, exports are necessary, but they are not easy.” radiki.com Sotiris Lymperopoulos “We decided to become an export company and we turned to citrus fruits. Then, looking for a way to send greens to America, at a huge cost, I thought to dry them in the way they used to do it in the past, in order to consume greens during winter time. “ Poqa olive oil - Yamas Dimitris Mitrakos “There are cheap products, there are expensive products and there are products of value. Greece has lots of the last ones.” Poqa olive oil Poqa is not a result of nuclear physics, but of just observing how the Italians work on products and on packaging; I have dealt a lot with packaging and I was lucky to have worked with “Elaionas” Agricultural

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Cooperative of Gargalianoi. Yamas “I found that sparkling ouzo had not been placed in a bottle before.” Now he produces: ouzo with lemon, sparkling - tsipouro with lime and ginger mastic with orange and has already started preparing new products for 2018. “Eleonas” Agricultural Cooperative of Gargalianoi Kostas Vasilopoulos “Since the beginning of the Cooperative we have acquired some protocols because our goal was to produce a quality product and not a bulk product.” Arcadiani Philopoimin Papoulias We were inspired by our “grandmothers’ delicacies” and we thought to do something to keep the young people in our village. So we made products, but previously we had created 2 restaurants and another 10 agrotourism activities.” Lia olive oil Christina Strimpakou “The 15 awards we have won in international competitions during the last 5 years have brought us 3rd among the best of Koroneiki variety. The first is from Ilia, the second from California and the third is Lia olive oil from Filiatra. We give our presence in 15 countries as well. “ Ladi Biosas (olive oil) Fofi Nikolaidi “Since 2012 we have won 8 awards. We wanted to show where we are from. Peloponnese has very good oil and plenty of

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oranges and lemons. That’s why we made the authentic agrumato with lemon and orange, we moved on to olive oil pressing with oranges and lemons, and our olive stands out in terms of taste and gastronomy.” Traditional workshop in Levidi Ntiana Papageorgopoulou “We think the small is beautiful; you have to rely on the small one. This is what Greece has to invest in, to highlight; like the small soap, the small bottle, the small hotel ... The olive felt is a small soap wrapped in sheep’s wool.” ΑΓΑΝ Ioanna Petropoulou “In 2012 we started with 23 acres of hydroponic cultivation in an area of 30 acres, 5 years later we have doubled them.” One & Olive Dimitris Anagnostopoulos Mr. Anagnostopoulos belongs to the 5th generation, as the family’s first olive oil mill was founded in Messinia in 1896. “Following the traditional method it took us about 60 minutes to produce olive oil, whereas now with the new method we need 14 minutes in total. This means that there is no paste mixing. There is precision and with this system we ensure significant advantages in the organoleptic characteristics of olive oil and we save water and electricity... The olive oil we produce and standardise is mainly sold abroad and a small quantity in delicatessen stores, small shops and pharmacies. “ Andania Water Vasilis Charitsis “In Greece, why don’t we constitute

specific legislation to support a product, which basically does not exist at the moment, since in Europe there are 3-4 artesian water brands on the market and so give our water the added value? “. Seed Vasilis Poulopoulos “In this day and age, the product is not local… Producers themselves understand that the range of producers’ action becomes unlimited with the use of technology; it can go all over the world, it can go everywhere. We met people here whose job is exactly this; this is what they do. “ Bosinakis Winery Katerina Bosinaki “We produce two labels, both of 100% Moschofilero, the potential of which we are trying to highlight... What is mostly accepted abroad is the uniqueness of Greek land. Moschofilero is not planted anywhere else in the world and comprises the power of Greece. “

Snob Duck Vasilis Ntouros “Nowadays, I believe that what is missing is the communication and the history behind the product; to show a piece of yourself, of the philosophy of your product.” Adamantina House Christos Pardalis “We dealt with two categories of products that we all consume: pasta and cookies, which would be properly priced.” Vasilis Kourouniotis “When I first started, I asked a job at a cheese dairy.” Today he has his own cheese dairy, produces 7 codes of cheese, including the standard feta, and will continue with yoghurt.

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PEANUT: ARACHIS HYPOGAEA

Target: to make it an exportable product But ...“first the Greeks should get to know it” Yields and prices may frustrate peanut growers from time to time. Nevertheless, peanut farming remains among those that can gain much more land with the advantages outnumbering the disadvantages, according to merchants and producers. Besides, the harvest of this crop comes additionally every autumn to cover problematic crops like potato, which during the last years has disappointed the producers in terms of both performance and price. Peanut appears now to be gaining more and more ground in households and stores in various forms: baked, raw, salted or even processed, since we have even seen local peanut butter in a store in Kalamata.

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And because nothing should be unexploited, even typical sweet bars (pasteli) are made with the smaller pistachios, the... Greek peanuts. Now we need new ideas that will insert the product in all Greek households and on the shelves of foreign markets. Petros Frangiskakis, producer “Peanut production ranged from 400 to 450kg per 1.000 m2 this year, while other years went better. Unfortunately things are difficult... “. Nikos Papatheodorou, wholesaler of nuts “I want to export peanuts in foreign

markets” “We encourage all Greeks to buy not only local but also Greek products. Peanut has not got yet the place it deserves on the market. The Greek should get used to asking for it; it is not known. However, peanuts stand out for their taste; they have many features that are beneficial for the human body. We should prefer our own products, because in this way we can create new positions and bring young people back to rural jobs. Only if young people with new ideas get involved in the cultivation process, things will change to a positive direction. However, what I will personally try with all my strength is to export peanuts abroad. Some early steps did not satisfy us, as there is great competition and Greece is still behind.”

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Processing for extra value in our products

The peanut as a spoon sweet Peanut Arachis became sweet! Maria Douvogianni seized the opportunity from the Messinian tradition for a new code among her products with peanuts from her place. with the help of the chef Nikos Fotiadis after having tasted different recipes, she came to an amazing one and presented it to us. The filled jars get very easily empty, as the sweet is eaten with... spoons and forks in saucers, salad bowls and platters accompanying sweet and salty dishes.

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The result is delicious, aromatic and crispy with a totally white... peanut. We need: • fresh, raw, peeled peanuts • white sugar • coconut sugar • Madagascar Bourbon vanilla Boil for 5 minutes, wait for one day and boil again for 5 minutes. Once the aromas become thicker, put the sweet in jars. Enjoy it!!!

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AEGINA PISTACHIO

A nut with a shell and great value The Greek in-shell pistachio begun to be cultivated in Greece decades ago. Mainly its production is noticed in Aegina. Producers count on its recognised value and its specific features. Consumers also steadily show their preference to it. However, farm cost is rather high, whereas the organisation of large producer groups is considered necessary. Aegina Nikos Stamboulis, in charge of the Agricultural Cooperative of Pistachio producers of Aegina “The pistachio of Aegina is mainly promoted within Greece because of its limited quantity. After 1970 no new trees have been cultivated due to the great reconstruction that tourism has brought to the island. This year, the harvest reached 600 tons on the island and in 2012 it was close to 1,200. The price of 7 euros per kilo for the producer is not satisfying as the cultivation cost is not covered. Only if the state stops “bearing down” on

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farmers, there will be a future. Giorgos Lazarou, owner of a plant which processes the pistachios in Aegina “Rain has caused much damage this year, since pistachios need a dry climate in summer; and humidity rises because of the swimming pools and gardens of the island. Some years ago, in order for pistachio to be shucked, people put it into the sea and washed it, but this was later banned due to tourism development. The need to shuck the nut led to the creation of plants processing, which amount to 25 on the island. We started 40 years ago and we took the process one step further.

After the peeling processing and the washing, the pistachios are placed on the terrace in the sun or in the dryer for the Cooperative or sellers to pick it up later. In the market they are sold either well-chosen, opened, baked with salt, pistachio paste, sweet, or simple, dried in the sun. Megara Giannis Papavasilis, in charge of the Agricultural Cooperative of Pistachio producers of Megara “High cultivation cost leads many people to leave their fields. Imports from Turkey and Syria have worsened the situation. Things are difficult for the future of cultivation. We can hope only by setting up large producer groups”. Antonis Papathanasiou, Treasurer of Agricultural Cooperative of Pistachio producers of Megara “We definitely need large producer groups to be able to go further.”

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The winner of the big October competition got her gift The competition organised last month by “Sarellas” technical department store and e-magazine “Εύφορη Γη”, was very successful. The draw took place on 30th October and the winner was Mrs. Jenny Kanavou, who won a 435-euro Husqvarna chainsaw. The lucky woman visited the store and got her gift from Mr. Christos Sarrelas,

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who congratulated her and wished her well on working with it. She thanked him and said she was very happy. Thank you all for your participation and we are giving you the opportunity to take part in the new big competition of e-magazine “Εύφορη Γη”, which takes place in cooperation with Arkadiani.

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Safe use of plant protection products (PPP) There has been a constant and an intertemporal reference to pesticides or plant protection products, as it is the predominant term for formulations used for plant crop protection. In order to give the real dimension of what pesticides truly are, we would like to say in brief that it regards a professional tool in the hands of a professional farmerproducer. In world history, there have been recorded a number of facts of total destruction of plant production such as: In Ireland due to downy mildew in the potatoes as the production declined, from 1845-1857 1,000,000 people died of starvation and 2,000,000 immigrated to the USA. In 18591865, France was destroyed by phylloxera and production fell to 1/3. The economy in France was hit more than in the Second World War. In conclusion, proper management of PPPs leads to the protection of the

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production, the user, the consumer and the environment. The necessary condition is the proper storage, preparation, use and the decontamination of the formulations used. Today’s report provides us with guidelines for the proper management of PPPs, based on the Hellenic Crop Protection Association (HCPA) brochure and the Codes of Good Agricultural Practice (COGAP). Agriculturists give the necessary specific instructions as appropriate, but part of the process is in line with current legislation and the acquisition of the certificate of rational use of PPE by professional users as well. Before you start working, check that you have all the necessary personal protective equipment with you (mask - gloves - overall - boots): Define in advance where to start from and where to finish. Be careful not to go back to a sprayed area of the field.

✓✓ If you use a hose or a turbine, be sure to spray the crop well. If you use a sprayer, apply the exact volume of spraying solution based on the working instruction given to you. ✓✓ Do not spray when it is windy. ✓✓ Both during and after the application, do not eat, drink or smoke. ✓✓ At the end of the spraying, clean yourselves with plenty of water and soap, change clothes and wash them. ✓✓ After the application, place a special sign indicating that the field has been sprayed and do not allow workers, passers-by and grazing animals to enter. ✓✓ If there is any spraying liquid left,

dilute it and spray again until it finishes on unused area. ✓✓ When it comes to fields close to rivers or lakes and generally to surface water, spraying should take place more than 2 meters far. The waiting time is determined by the proper dose. In a larger dose, the waiting time is indefinitely longer. Always take into account the time limit of the last operation before harvesting. Photos: http://www.esyf.gr/ Association of Professional Agriculturists of Messinia

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Panicles of the Greek rice variety AXIOS, property of ELGO-DIMITRA

“Closing” of the loop and the path towards “circular economy” By Dr. Dimitris Katsantonis* The trigger was given by the European Commission itself on 2/12/2015, where a Press Release presented the new EU status quo about the future: “The Commission has adopted a new, ambitious package of measures to support the transition to a circular economy, which will boost global competitiveness, promote sustainable economic growth and create new jobs. The transition regards the restructuring of the market economy and improvement of our competitiveness. This package outlines the process for better waste management in Europe with support actions covering the full life cycle of products. This combination of legislation and incentives will help businesses and consumers, as well as national and local authorities, to promote the transition to the circular economy. The potential of job creation is enormous, as the

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demand for better, more efficient products and services is rising rapidly”. But let’s see what the circular economy is, what its significance is and why it is considered as the economic model of the future for industry and agricultural production. Some even define it as the “Third Industrial Revolution”. The existing model of the three-step economy is linear and has been rated as “wasteful”. That is, we produce, consume and then reject all those parts of the products that are not used. In the context of the circular economy, all non-used products are recycled in order to be re-used to create new products. It could be argued that many of the recycling principles have been in place for decades, but this does not appear to be absolutely clear and organized in all countries. With the introduction of the concept of circular

economy, the possibility of “intelligent” and more efficient organization of recycling actions is given. Particularly in agriculture, the circular economy focuses on producing goods using as little as possible inputs emphasizing on the recycling of agricultural residues and by-products, including those of agro-industry. This increases agricultural income and reduces the environmental footprint of crops. The implementation of the circular economy requires the realization that the resources of our planet are finite and the modern production system has been judged to be the ultimate waste of the goods that the land offers us. It is certain that this cannot continue. In the context of the circular economy, EU beyond the incentives it has put in place for businesses, national and local authorities, etc. invests through research projects in the development of new innovative projects, as well as in creating integrated platforms for the organization of existing knowledge. In one of these programmes entitled AGROCYCLE (Horizon 2020), which is part of the Institute of Plant Breeding and Genetic Resources of ELGO-DIMITRA (Greek Agricultural Organization), it collaborates with 24 other research entities from Europe and Asia. The aim of the Greek research group is to exploit the residues of the rice industry to develop innovative products such as bio-functional foods, bio-fertilizers, and even the creation of a rice-based medicine using nanotechnology methods. * Dr. D. Katsantonis is an Associate Researcher at the Institute of Plant Breeding and Genetic Resources of the Greek Agricultural Organization – “DIMITRA”.

Aerial photo of drone of the experiential pieces of land where different types of bio-fertilizer are tested which are mainly made by using byproducts of the rice industry

The plan of the overall actions of the AGROCYCLE project

Experimentation with various types of bio-functional breads enriched with by-products of the rice industry

Experimental field with durum wheat using different types of bio-fertilizer mainly made by using by-products of the rice industry

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KARAGELIS CHEMICAL LABORATORY

Valuable partner for excellent quality The sophisticated Karagelis chemical laboratory in Messini provides integrated services in a wide range of analyses all around Greece. Olive oil, wine, grape must, water and soil are analyzed with specialised machinery, making the laboratory a valuable partner in ensuring excellent quality and production. The chemical laboratory also provides specialised services in ISO-HCCP studies. Under the leadership of chemistoenologist George Karagelis, the laboratory works with direct, friendly and wellorganised services. The knowledge and the continuing vocational training of the staff, the modern infrastructure and facilities, the years of experience and the technical knowledge comprise the best guarantee for complete, fast and reliable services throughout the country. Professionals and amateurs, advised by the laboratory experts, take the sample properly and then send it for analysis achieving valid results.

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The Karagelis chemical laboratory is located in Messini, in the region of Messinia. You can also visit the exhibition of winemaking products which is at same place of the laboratory. Contact details: http://www.karagelis.gr/ +30 2722024929 & +30 6978188141 chem@karagelis.gr

“ΕΥ ΖΗΝ” WELLNESS CENTER

Mental and physical health with natural remedies The “ΕΥ ΖΗΝ” (=Welfare) Wellness Center located in the center of Kalamata was founded in October 2017 by pharmacists Nikolaos Karampelas and Pantelis Souloupis, implementing the Hippocratic idea of prevention in its modern version. It is an innovative and pioneering scientific center, unique in the Peloponnese. Its main objective is the continuous upgrading of mental and physical health with natural remedies. The main concern of “ΕΥ ΖΗΝ” is to inform us about the proper use of orthomolecular nutritional supplements and their disposal in their most natural form for maximum absorption, safety and potency, manufactured by the most established nutritional supplement companies worldwide. The ultimate goal of the center is to change the mentality of people so they will understand the importance of

prevention. In addition, the “Golden Test”, a food intolerance test based on the reliable ELISA method, which detects IgG antibodies that cause food intolerances, is conducted in a specially designed room in “ΕΥ ΖΗΝ”. Moreover, in “ΕΥ ΖΗΝ” jugs with TENSA water filters are available. These are the only filters in the world that manage to clean and enrich water at the same time. In this Wellness Center we can also find the innovative dermocosmetic products IRIS which are manufactured by “ΕΥ ΖΗΝ” with a European CPNP certification adapted to the needs of the skin with a high content of natural ingredients. Contact details: 4, Chrysanthou Pagoni str., Kalamata Tel .: 0030 2721 402 404 email: ef-zin@hotmail.com

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“CHRISOMELO”

A tasting session which is dripping honey! “Chrisomelo” continues its tasting sessions at stores throughout Greece, giving the opportunity to more consumers to taste fine flavours of Greek honey. In October, tasting events took place in Attica, at “Gourmet Life Deli” in Neo Irakleo and at the two “Pedeliko” traditional groceries in Vrilissia and Palaia Penteli with great participation. People got to know the honey products of “Chrisomelo” and their creators, were informed about the variety of honey and made their purchases. Oak honey made the best first impression, followed by thyme and heather honey. The creator of “Chrisomelo”, Yannis Tabaris, expresses his absolute satisfaction

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regarding the success of the events and has already started planning the next tasting sessions in Attica.

THE HELLENIC-THAI CHAMBER OF COMMERCE HAS BEEN ESTABLISHED

It asserts direct flight Bangkok – Athens and aims to boost commerce and tourism, alike The development of business activities between Greece and Thailand is the objective of the Hellenic-Thai Chamber of Commerce (HTCC) that has just been formed. The presentation of the Chamber and its objectives was held on 20th October in Athens by Theodore Koumelis, co-founder of the Hellenic-Thai Chamber. According to Mr. Koumelis, who is the owner of Travel Media Applications, the two markets know each other and there is a great cooperation interest in tourism, which comprises a large industry for both countries, as well as in trade. Concerning Greece, food and beverage exports are also of great interest. Greek products such as feta cheese, yoghurt and olive oil are already on the Thai market on a low scale. What is needed, however, is to ensure a consistent quality and quantity for each product that is launched in the Thai markets.

Greek businesses can exploit the dynamic presence of Thailand’s commercial charity bazaars and major trade fairs. The ultimate goal is to establish B2B meetings between entrepreneurs from both countries with the support of the Chamber In the trade fairs. At the presentation event held at a central hotel in Athens, it was also announced that the Chamber is planning the ‘Yummy Greece’ festival in October 2018 in Bangkok with Greek products and shows with the participation of well-known Greek and Thai chefs. Another goal of the Hellenic-Thai Chamber is the relaunching of the direct flight Bangkok – Athens, in order to boost entrepreneurship and tourism. Within the next month the registration of members from both countries is expected to commence, so that official elections are then held for the nomination of its administration.

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CHESTNUT FESTIVAL IN ARNA, LAKONIA

Under the branches of the centenarian plane tree For the 14th consecutive year, the Chestnut Festival took place with great success on 27th, 28th and 29th October in Arna, Lakonia. The three-day festival combined artistic events with an open-air market and welcomed this year all those who responded to the invitation, treating them lots of chestnuts baked in the biggest “pan” in Greece and boiled in an old shallow and wide cauldron, known as “harani”. In the heart of Taygetos Mountain, under the branches of the well-known centenarian

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“Arna’s plane tree”, there were stalls with all the local autumn products and many chestnut-based delicacies. The festival was accompanied by a Puppet Theater, musicians and dance groups, which gave a special note to the event. The music and the songs entertained the visitors during the three-day festival. The event was organised by the Municipality of Sparta, the Legal Entity of Culture and Environment of the Municipality of Sparta and the Local Community of Arna.

TSIPOURO FESTIVAL IN GEORGITSI, LAKONIA

Connecting people… With its motto “Tsipouro... Connecting People”, the Tsipouro Festival 2017 was held on the last Saturday of October in Georgitsi, Lakonia. The festival has been organised since 2003, when the eager inhabitants of the village made the beginning. It goes on to this day sponsored by of the Cultural Association of the village, the Local Council and the residents. It takes place in the park called Karvounorema and is an ideal opportunity for lots of visitors to wander along the paths of the village.

On the evening of the celebration, more than 90 athletes of the “Path of the Immortals” passed through the village. The runners, from Greece and abroad, participated in the ultradistance foot race of 142 km, crossing the route Tripoli - Sparta - Mystras Kalamata. The race is a connection among the four statues of the Heroes of Greek History: of Theodoros Kolokotronis in Tripoli, of Leonidas in Sparta, of Constantine Palaiologos in Mystras, of Victory with the figures of Grigorios Dikaios (Papaflessas) and Theodoros Kolokotronis on the central square of Kalamata.

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ZYTHOGNOSIA

Because beer has no specific time! The Athens Craft Beer Expo, “Zythognosia”, came back for the fourth time and, of course, the beer lovers responded to the call for tasting. The largest beer expo in Greece took place on 14th and 15th October at the Zappeion Megaron Hall and presented over 130 beers to the public from Greece and abroad, from more than 40 breweries and microbreweries. The visitors to Zythognosia tried fine beers and had the opportunity to meet their producers. The beer festival was enriched with interesting parallel events such as seminars and tastings, roundtable discussions, food and beer pairings, super street food with delicacies from the American South, barber shop, tattoo saloon, selected clothing and a pop-up brewery. Zythognosia 2017 brought its visitors close to wonderful beer flavors in order to

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introduce them to their modern versions, to open their mind regarding the clichés and to deconstruct the legend that wants beer consumption only in the summer.

INTERNATIONAL CHOIR COMPETITION AND FESTIVAL OF KALAMATA

More than 2,000 choral performers at the great fest of choral music The participation of about 2,000 choristers from 14 countries in the 2nd International Choir Competition and Festival, which was held in Kalamata from 11th to 15th October, meet high expectations for the future of the event. The preparations for the 3rd organization in October 2019 have already commenced with choirs from all over the world showing significant interest. The great festival of choral music, organised by the Municipality of Kalamata and the Interkultur, was attended by choirs from the following countries: Bosnia and Herzegovina, Brazil, Denmark, Estonia, Israel, Italy, China, Cyprus, Malaysia, Norway, Romania, Russia, Sweden and Greece. They managed to give excellent musical moments to those who attended the performances not only in the venues of the competition but also in public places.

At the festive closing ceremony, the awards were given in an atmosphere full of enthusiasm. The big winners were the choirs of the UiTM University from Malaysia with two first places in individual parts of the competition and the Grand Prize for the Women’s chorale, Cantelena choir from Patras with several high-ranking achievements, and Li-Ron children’s choir from Israel that ranked first in the Sacred Choral Music Category. The choirs from Kalamata: Melifono, Allegri, Armonia, Choriambos, the traditional music choir of the Municipal Conservatory of Kalamata, Melifono young choir, the mixed choir of Music School of Kalamata, Byzantine Music Choir “Choreuma” and “Orpheus” were also distinguished in the competition. The photos are taken by Tasos Vamvakas.

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5th “Navarino Challenge”

The challenge that became a tradition! “The inspiration and the challenge of athletics are to overcome yourself and become better in your future attempts”. With this principle and philosophy, “Navarino Challenge”, the most popular sports tourism fest, was completed with great success and numerous participations for the 5th consecutive year in October in Messinia and Costa Navarino. More than 2.000 professionals and amateur athletes enjoyed a full program with 16 sports activities within 3 days. The event promoted the Olympic Spirit and “Fair Play” through the participation of important athletes, who reinforced the message against childhood obesity through the exercise and Mediterranean diet. “Navarino Challenge” had an international appeal for

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another year, attracting athletes from 17 countries: Australia, Austria, Democratic Republic of the Congo, Denmark, Egypt, Germany, Great Britain, Greece, Israel, Italy, The Netherlands, Pakistan, Russia, South Africa, Sweden, Switzerland and USA. “Navarino Challenge” was held under the auspices of the Greek National Tourism Organization with the co-organization of Costa Navarino, The Westin Resort Costa Navarino and Active Media Group and the support of the Municipalities of PylosNestor and Trifilia. The swimming event was held under the auspices of the Hellenic Swimming Federation and the sport of boccia was held under the auspices of the Hellenic Paralympic Committee

4 1. Runners participating in Navarino Challenge (photo by Babis Giritziotis) 2. Kid’s Athletics with Olympic champion and world champion Periklis Iakovakis at Navarino Challenge, in Costa Navarino (photo by Babis Giritziotis) 3. Golf instruction at Navarino Challenge with the support of Navarino Golf Academy (photo by Mike Tsolis) 4. Maria Bekatorou showing her medal with the message about the value of participation in Navarino Challenge (photo by Mike Tsolis) 5. From left to right: Elena Charmpila, Konstantinos Karnazis, Gioulika Skafida at Navarino Challenge (photo by Mike Tsolis)

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