Eforigi #001

CONTENTS 4-5 October Agenda 6-7 Interview with Vangelis Apostolou 8-12 Figs: SYKIKI insists on reorganization 13 Big Contest with a gift worth 435 Euros 14-15 Agriculturists’ advice for excellent olive oil 16 No more bulk olive oil at restaurants 17 Olive Oil School in Kalamata 18 Dairy School of Ioannina 19 Rice cultivation in Greece 20 Raisin: The Greek Black Gold 20 MSc in olives and olive oil 21 Industrial cannabis cultivating in a greenhouse 22-23 Local tastes as tools for expanding tourism 24 Honeygar: a patent with Argolidian signature 25 Organic, not heat processed grape juice syrup from Messinia 26 Peloponnese Expo 2017 in Argos 27 Athens Coffee Festival in Gazi 28 Oktoberfest around the world 29 Consequences of the excessive use of antibiotics 30-31 All about leishmaniasis 32 Excavations in Ancient Thouria 33 2nd Forró Meeting in Kalamata

Publisher: Εύφορη Γη Editor: Kelly Dimitroulia Journalist: Eleni Aivali Translation - Subtitling: Δια…Λόγου Translation Service www.e-gi.gr e-eforigi@gmail.com +30 6974600678 e-gi.gr 2017 Εύφορη Γη All Rights Reserved

EDITORIAL Looking for innovative endeavours and people who take steps forward ...

The need for development in the primary sector by linking the scattered pieces of knowledge and experience of the producers and researchers led to the idea of “Εύφορη Γη”.

Our aim is mainly to make known the great abundance of goods and products in our region, on a journey from the field to the shelf or ... our dish.

Every opinion and suggestion, with creative mood referring to production, processing, research and innovation, can contribute to the development of the region, as long as there are people who will take the opportunity to step forward. “Εύφορη Γη” looks for these people, as we reach the third season of our television programme and online broadcasts. The online magazine, which you have just begun to browse, will also focus on these people.

The on-line magazine will be available both in Greek and English, so that its content would become a “tool” in the hands of the local businesses to promote their work and products in Greece and abroad.

The target is as many professionals and businesses as possible to unite our forces and each one from their position to contribute to create conditions for development and progress.

Kelly Dimitroulia

agenda

OCTOBER

A journey of taste and experience in Greece and abroad!

07

Anuga, the largest international food and drink exhibition in Cologne, Germany, takes place from 7th to 11th October.

11

The 9th International Bursa Agricultural and Border Equipment Exhibition 2017 in Bursa, Turkey, from October 11th to October 15th.

12

The Agrilevante exhibition in Bari, Italy from 12th to 15th October is one of the most important exhibitions of agricultural equipment and technology for the Mediterranean region, the Balkans and the Middle East.

13

The 15th Trade Fair of Karditsa from 13th to 15th of October at Karditsa Tobacco Warehouses.

13

Festival of Wine and Traditional Products at the Medieval Castle of Kato Paphos, Cyprus, from 13th to 15th October.

18

The exhibition “Fruit Attraction 2017� from 18th to 20th October in Madrid, Spain.

The Swiss Cake Festival - the largest Swiss public fair for bakers and cake fans -begins the third round from 20th to 22nd October.

20

Natexpo is an exhibition of organic food, organic products and dietary supplements in Paris, France, from 22nd to 24th October.

22

The World Export Development Forum on 25th and 26th October in Budapest, Hungary.

25

The 8th Pancretan Exhibition “CRETE: The Great Meeting and Local Tastes of Greece� at the premises of the Thessaloniki International Fair, from 28th October to 5th November.

28

interview

Vaggelis Apostolou:

“The aim of the Ministry is to support the young farmers

The intention of the Ministry of Rural Development and Food to find ways in order to keep young farmers in the primary sector was expressed by Minister Vaggelis Apostolou to “Εύφορη Γη” and to Kelly Dimitroulia. The Ministry is mainly interested in the programme for the young farmers in order to distribute land to them for innovative - enterprising cultivations and to reduce energy and production cost.

“The young farmers should remain in their land” “We want the young farmers to remain in their land” and not simply to be included in the programme, says Minister Vaggelis Apostolou.

Referring to the first announcement of the programme for the new farmers, he said that the programme has almost been completed, the evaluation has already been carried out and a substantial part of the advance payment has already been given. Moreover,

6 #eforigi

a programme with improved criteria is expected in regions with limited interest.

As for the regions where the requests were more than what the programme provided, there is a process for runners- up. There will be a programme again, perhaps by the end of the year, and a large part of the runnersup will join it, according to the Minister’s estimation.

Especially for the region of Western Macedonia, due to the unemployment and special local conditions, it was decided that all runners-up should join the programme.

Additionally, the farmers’ training process of the last programme has already begun.

Although, there was a small delay in linking the young farmers with the improvement plans, the main goal of the Ministry is the young farmers not to withdraw in the second or third year, as has happened in the past.

Land distribution to young farmers for innovative cultivations With regard to the available agricultural land, the Minister pointed out that there is land available, which is intended for innovative cultivations such as medicinal, aromatic or fodder plants by the Ministry.

He stresses that “land distribution to young farmers for innovative cultivations is a priority”.

The reduction of the production cost One of the biggest issues in rural areas is the production cost. Mr. Apostolou emphasized on the need to reduce energy cost in plant production, referring to the possibilities offered through the rural development programme. As he said, special concern was given for the installation of renewable energy sources, such as solar panels, so the producers will use the energy they need and provide the rest to PPC (Public Power Corporation).

In livestock farming, reducing energy cost can be achieved by using more cultivated land. As the minister explained, “this land can be used not only to take on the eligibility required by the European Commission but also to cultivate grazing stuff, avoiding the high cost of animal feed”.

Watch the video here

#eforigi 7

reportage

FIGS: A DYNAMIC PRODUCT THAT IS SLOWING VANISHING

We do have markets, but we do not have figs!

SYKIKI shows the way that the Greek State has to follow

The lack of strategy of the State, the absence of dynamic producer groups and the small number of holdings in Greece unfortunately lead the fig cultivation to drop.

This is because the trees that once offered a significant income to thousands of Greek families today are aging and no initiative has been undertaken or seems to be undertaken immediately for the reorganization of the fig fields. Today as a consequence, after several decades of cultivation, there are markets to absorb the product, but there are no figs to be provided. The statement of president of the SYKIKI Cooperative Panagiotis Papageorgiou is very characteristic: “We do have markets, but we do not have figs!”. In the recent successful exhibition in the USA, the presentation of our products brought a lot of orders, but they cannot be fulfilled. At

8 #eforigi

the same time, the only measure that the Ministry of Rural Development and Food has taken for the development of the primary sector is the promotion of products through some relevant exhibitions, maybe, but they are not aware of the way in which product will sufficiency be ensured to meet the demand for exportation and to keep the farmers to their fields or even return to them.

Mr. Papageorgiou, as the president of the Cooperative for two decades already, observes: “In order for the fig to have a future, the State should help substantially with the implementation of a programme of renewal of the aged fig fields. If no measures are taken in the following years, the producing quantity will be decreasing continuously. We will even face the danger of extinction of the dried Kalamata fig.”

Fig cultivation in Greece has a long history and could be an important pole of development for the primary sector and the economy, given that it is predominantly an exportable product and in times of crisis, it can bring foreign currency to the country.

It is also characteristic that despite the reduced production, over 4,000 families live from the fig cultivation. Moreover, during the period of harvesting the figs, more than 300 people are employed at SYKIKI, while the unit employs dozens of staff throughout the year, as its services are not only for picking, disinsectisation, standardization and promotion. A number of other actions are aimed to the future of the product and its quality assurance.

We already face the risk of the extinction of the cultivation of figs. “If we do not take action, in a few years we will be looking for figs”, there are also the weather conditions in the last few years that have speeded up this procession. “Most of the fig fields are aged and after this year’s heat wave, a lot of trees will be out of production next year”, Mr. Papageorgiou adds commenting that the young people who have undertaken the crops are very few and the population is aging. There are also few uncultivated areas for new trees to plant. At the same time, in many areas, even the most necessary infrastructure projects, like dams, have not been implemented. These could contribute to the development of rural area.

Mr. Papageorgiou insists that the future of crops should be the development of large, dynamic producer groups, for figs, olives, oil or citrus fruit. But: “Unfortunately we have not been accustomed to the idea of cooperation in Greece.” At the same time, the State nowadays only creates problems, without setting the required legislative framework.

#eforigi 9

Watch the video here

SYKIKI: A dynamic presence with a turnover of â‚Ź 10 million SYKIKI is one of the most modern units.

It has a modern processing and packaging facility for dried figs and the production of fig paste in Kalamata, with an annual output of 4000 tons, a complex for sanitary preservation of standardized figs and fig paste and twelve units of preserving figs in the fig producing regions of Messinia, Lakonia and Arcadia.

It has been certified according to ISO 9001: 2015, ISO 22000: 2005 and IFS, while a significant number of member producers of SYKIKI have certified its cultivation according to GLOBAL GAP and AGRO 2.1, 2.2, integrated production and harvesting systems.

Also, a significant number of memberproducers are engaged in the cultivation and production of organic dried figs and at the

10 #eforigi

same time the facilities of the Producers’ Organization have been certified for the picking, standardization and packaging of organic figs.

Despite the decline in the production and the tough competition, mainly from Turkey, as it has a bigger production and lower cost, our products continue to conquer new markets and be exported to all the countries of the European Union, the United States of America, Canada, Australia and other countries. SYKIKI was able to be powerful and maintain customers and markets by managing to absorb all the production of the fig producers after having ensured its availability in the domestic and foreign markets.

Through its action, it decisively contributes

to the local economy, as apart from its staff, it cooperates with local businesses to meet the needs of influx of either materials or services. Thus, an enlarged economic circuit is formed in the region with a turnover of more than ten million euros, according to SYKIKI. Indeed, optimism is expressed about the future of the Greek fig in international markets, as demand grows year after year and more and more consumers recognize its nutritional value.

The fig is a product without high harvesting cost. It has guaranteed market and guaranteed income. If the crop was restructured, then the future would certainly be promising. For the time being, however, as the State is absent, SYKIKI annually shares to its members over 10,000 fig trees free of charge trying to contribute as much as possible to the planting of new fig fields.

#eforigi 11

The history of Sykiki The history of SYKIKI begins in 1929, when the “Office for Protection of Greek Figs” was established by the Greek State, aiming to the studying and applying of scientific means for the development of the production of dried figs.

With a new legislation in 1934, the Office was assigned broader responsibilities, which connected it in a more efficient way to the productive process of dried figs. At that time, the first six sterilizing facilities were established by the State.

SYKIKI makes its appearance in 1935, when it was established by various unions and cooperatives of fig producers in Messinia and Lakonia.

In 1952, the “Office for Protection of Greek Figs” was dissolved, and SYKIKI undertakes

12 #eforigi

all its property, beginning its course, which continues until today.

It was the duty of SYKIKI to set up disinsectisation facilities in every region of Greece that produced figs as there was none of the Greek State. The Central SYKIKI Producers Union based in Kalamata was originally housed on Kritis Street, in order to have its facilities near the port, from where the product was transported by ships. It was then housed in the building of Evangelistria Street, where the Tax Authority is housed today, and then, when the road transportation was developed, it built its new facilities in Sperhogia, a small village near Kalamata. info@sykiki.gr | Τ: 0030 27210 69845 & F: 0030 27210 69846

#eforigi 13

article

Watch the video here

THE AGRICULTURISTS GIVE ADVICE

All we need to know in order to produce excellent olive oil

Shortly before harvesting the olives, we all need instructions to ensure that olive oil or olives - in the case of edible olives – would give the maximum of their quality, with corresponding profit for the producer and for the protection of the reputation and value of the product.

Harvesting should be carried out when 50 to 80% of the olives has changed colour from green to black violet.

The producers should have followed the plant protection programme that was recommended in the conference organized by the Association of Professional Αgriculturists of Messinia last spring.

Special attention should be given to the waiting time from the last pesticide spraying.

14 #eforigi

In the field During the oil harvesting, producers should pay much attention to avoid injury of the olives.

For the transport of the product, sacks of vegetable material or plastic perforated crates should be used.

When harvesting, the olives must not come into contact with soil at all because they absorb soil smell, which is detected during tasting or analysis and this is a disadvantage.

Producers should pay special attention to the protection of olives from mineral oils used during harvesting by using olive-collecting machinery, chainsaws, etc.

The temperature at the various stages of processing should be checked and not exceed 27 degrees Celsius.

The crushing and pressing time should not be longer than half an hour and the storage should be at a temperature less than 24 degrees Celsius.

The bins, plastic pipes and whatever else is used throughout the production process should be certified, suitable for liquids of oily origin, especially for olive oil.

Storage of olive oil For home storage, we use stainless steel containers of such a size that meets the needs of one year.

If we use tinplate containers (tins), the size of 5 liters is recommended.

The production of quality olive oil is the responsibility of all those involved in the production chain.

Our common goal must always be to ensure the quality of the “green gold�.

Association of Agricultural Professionals of the Prefecture of Messinia

At the oil press The oil press must comply with the hygiene and food safety conditions.

Olive oil production should be scheduled so that the waiting time of the olives does not exceed 24 hours.

Do not stack the sacks for a long time and if possible, they should remain under a shelter.

Mechanical equipment should be stainless, well-maintained and the unit should have properly trained staff.

The washing machine water should be drinkable and constantly renewed.

#eforigi 15

reportage

NO MORE BULK OLIVE OIL

Only standardized olive oil in restaurants and taverns

No more unbottled olive oil in Greek restaurants and taverns from 1st January, 2018. According to the legislation promoted by the Ministry of Economy and Development, the use of reusable oil bottles known as “oil and vinegar” is forbidden. Since the beginning of the New Year, olive oil at the restaurants will only be available in sealed bottles or disposable ones on which the required labels in accordance with applicable

16 #eforigi

legislation will be referred. The obligatory use of “branded” oil is expected to lead to the standardization of over 10,000 tons of olive oil, which corresponds to 4-5% of the country’s annual production and to create a new market. Regarding the consumers who would choose to use the sealed bottle, it is likely that there will be a small charge, but they will enjoy guaranteed quality and certified olive oil in their salad.

Watch the video here

reportage

OLIVE OIL SCHOOL

All the secrets for an excellent product in our plate!

How much do you know about good oil?

This question is posed by the founders of Olive Oil School, Giorgos Koutelas and Nikos Koutsoukos.

This School was created to provide a good knowledge of the oil to producers, oil-press owners, standardization producers and, of course, consumers and it is free of charge.

The school is located at “Τροφοπωλείον51” (Trofopolio 51) in Kalamata and each of us can learn what good olive oil consists of.

According to Mr. Koutelas, during this period, they give the participants the opportunity to taste 15 varieties of oil from all over Greece, so that they can get to know them and realize the variations they can use with their food.

These tasting courses attract many city visitors, local producers and consumers.

As Mr. Koutsoukos said, there is a lot of interest from young producers who want to

learn the best practices in order to produce a better product. He points out that our region can produce small “diamonds”, because our oil contains some of the best substances at a good level. But of course we can improve it with the appropriate knowledge and more analyses, so that each producer knows the quality of his olive oil.

The School is open to anyone who wants to discover the true tastes of Greek olive oil.

With the help of experts they will learn how to distinguish the extra virgin olive oil. The tasting courses are arranged on Tuesdays, Thursdays and Fridays in the afternoon, at “Τροφοπωλείον51”, (Sparti Street, Kalamata).

Phone number: 0030 27210 82613 Contact via Facebook to «Τροφοπωλείον51».

#eforigi 17

reportage

Watch the video here

DAIRY SCHOOL OF IOANNINA

A century at the service of cheese-making

The Dairy School of Ioannina, which is unique in its field in Greece, has been providing production plants in Greece and abroad with excellent cheesemakers for 100 years now. “Εύφορη Γη” visited the premises of the School and was guided by director Alexandra Mega.

Each year the school welcomes 60 boys and girls, who learn how to produce traditional types of cheese, yoghurt, ice cream and desserts during their biannual training.

18 #eforigi

Given that the market loves innovative products, the students learn how to prepare even ... kefir with pomegranate, yoghurt with mastic and cheese with aromatic plants.

The classrooms, the workshops and the creamery are every day full of students who are trained not only in milk processing, but also in hygiene and legislation. Besides, the aim of the school is to create modern cheesemakers who know well how to produce dairy products of high quality.

RICE CULTIVATION

A significant power in the primary sector with an annual turnover of million euros According to official information, in Greece we grow rice in 280,000,000 m2 and the production is more than 243,000 tons.

The rice cultivation is completed in October every year. The largest production of rice is recorded in Thessaloniki, which appears the largest production with 70% of the cultivated area - 180,000, 000 to 200,000,000 m2.

The town of Serres follows with 35,000,000 m2 and then the regions of Imathia, Kavala, Phthiotis and Aitoloakarnania come with similar lands. Messinia and some other regions grow rice in much smaller areas and produce fewer quantities.

The average yield in our country, according to Dr. Dimitrios Katsantonis who is the agriculturalist of the Institute

reportage

Watch the video here

for Genetic Improvement and Plant Genetic Resources of “Dimitra”: the Greek Agricultural Organization, is estimated at 874 kilograms per 1.000m2, whereas the region of Thessaloniki produces the highest yield of 960 kilos per 1.000m2, based on 2015 statistics.

On the other hand, in areas such as Sperhogia in Kalamata, the two growers who insist on rice growing, have to cope with a significant lack of irrigation infrastructure.

Panagiotis Perrotis and Panagiotis Michalopoulos cultivate a total of 300,000 m2 and produce around 150 tons of Carolina rice. Prices this year are estimated at 0.35 to 0.37 euros per kilogram for the producer while the quality is better than last year’s.

#eforigi 19

reportage

BLACK CORINTHIAN RAISINS

Better quality in a higher price

The harvest of black Corinthian raisins for 2017 was completed and the prices are expected to go beyond 1 euro per kilogram for the producer. The product, which is still in the process of harvesting, is estimated to be of better quality than last year, although the quantity is estimated to be reduced due to weather conditions.

The heatwave and other severe weather conditions, such as hail, etc., contributed to the limited harvest in almost all production areas of the prefectures of Corinthia, Achaia, Ilia, Messinia and Zakynthos.

According to the chairman of SKOS S.A (Corinthian Raisins Cooperative) and Panegialios Union, Thanassis Sotiropoulos, the prices are expected to be quite satisfying for the producer, higher than last year which had ranged from 0.90 to 1 euro.

Watch the video here

20 #eforigi

Technological Educational Institute of Peloponnese

Master in Olives and Olive Oil The first postgraduate programme in Greece entitled “Technology and Quality of Olives and Olive Oil� was approved and published in the Official Gazette by the Department of Food Technology of the School of Technology of Agriculture and Food Technology and Nutrition of the TEI of Peloponnese.

This Master is the only one in the specific subject nationally and is expected to attract public interest, according to professor Giorgos Zakynthinos.

The Postgraduate Programme is addressed mainly, but not exclusively, to graduates of the Departments of Agriculture, Department of Chemistry, Chemical Engineering, Food Technologists, Agricultural Technologists, Economics, Sciences and Applied Sciences of the AgriFood Sector of Higher Education Institutes in Greece or recognized institutes abroad.

It is expected to begin in the first semester of 2018 and it will last three semesters, the third of which is the elaboration of the Master.

reportage

Industrial cannabis cultivating in a greenhouse Harvest in the middle of winter

The Hellenic Cannabis Company in Messinia has begun to cultivate the first greenhouse cannabis.

On an area of 30000 m2 an experiment is carried out, the results of which will be evaluated after harvesting after about 100 days.

The aim of the company is to export all the raw material.

According to Giorgos Perakakis, the Company is planning to turn cultivation into an hydroponic one pretty soon.

It should be pointed out that the process of sowing was being supervised by Panagiotis Alevras, who is the director of the Department of Rural Development in Messinia (it was called ΚΕΠΠΥΕΛ at first), and other agriculturalists.

#eforigi 21

reportage

Watch the video here

THE GREEK TOURISM IS BOOSTING

Local tastes and getaways for special memories

Well-Known professionals in tourism industry focus on the visitors’ evidential experiences and good food with local products.

Based on gastronomy, there is an opportunity to organise a lot of excursions to farms and local businesses, where visitors get to know the people who produce Greek local products.

The British who choose Neilson hotel in Greece have several stories to tell when they go back home…

At Neilson Buca Beach club we had the opportunity to meet the executives of the company and taste specials flavours with products from the field nearby and straight from the fishermen’s nets.

22 #eforigi

Matt Goodwin CEO of Neilson Greece ... part of this experience of course is the gastronomy.

‘The local food and the local products we provide are a major parts of the whole holiday experience we make available and it’s important to be in an area that is famous for its local dishes.

I’ve heard so many times that people from the UK have forgotten what the tomato tastes like and they want to come back to Greece for these kinds of things; and they really appreciate the fact that we buy the majority of the products from local farmers, as close as we can to our hotel.

The 70% of our guests come back every year, which means they like what we do and the whole experience we offer.’

Paris Kostopoulos Executive Chef Neilson in Buca Beachclub We take something local and turn it into something special!

‘It is all chefs’ duty who work in Greece, each one individually, to promote Greek products, to advertise Greece in a nice and proper way and mainly the local products of the place he works for. It is our duty’.

Product recommendations

Konstantinos Stroutzos Director of Neilson Buca Beach club hotel ... to have something to talk about!

Old Sport Premium Gin / Callicounis Distillery Assyrtiko Malagouzia / Psaroulis wines Enjoy Responsibly

‘Our goal is the guest of our hotel to be able to live in this place, to gain some more experience. Basically we want when he goes back home to have something to talk about; we invest on this. For this reason, we cooperate with local producers, with traditional olive oil mills, with wineries, or with other businesses related to agritourism… we make trips, organise tasting, visit farms…’

#eforigi 23

reportage

VINEGAR MADE OF HONEY

Patent with the signature of “Ermionis”

Honey vinegar, also known as honeygar, is an innovative and completely natural product, since it is made exclusively from honey and does not contain preservatives, colouring substances and additives.

It is a product with a strong taste and the aroma of honey, which gives the food a sweet aftertaste.

It is ideal for green salads, marinades, and any tasting creation on our table.

“Ermionis” honey vinegar is already patented. It was first presented in August 2017 at an exhibition in Portochelli in the region of Argolida and has already won consumers’ preference Ermionis | Kranidi Argolida Τ:0030 27540 21899 Μ:0030 6973 799 044 | info@ermionis.gr

24 #eforigi

Organic, not heat processed grape juice syrup “Petimezi Karagelis”

Νutritional treasure in our kitchen

reportage

Watch the video here

The organic, not heat processed grape juice syrup “Karagelis” was brought on my table for the first time by a friend who knows that I love to try innovative products and easily gained a permanent place among my favourite ingredients for special delights.

Because Giorgos Karagelis, a chemistenologist from Messinia, managed to take the traditional petimezi and turned it into a unique product full of nutrients, exquisite flavours and splendid aromas that can transform even the simplest dish to a unique one.

A guarantee for its excellent quality is the careful selection of organic grapes from the mountain vineyards in Messinia and the low processing temperatures that retain the rich nutrients of the grape. In this way, the organic not heat processed grape juice syrup “Karagelis” is full of fibres, antioxidants, vitamins, iron and calcium. Ε.Α.

#eforigi 25

reportage

PELOPONNESE EXPO 2017

Businesses from all over Greece presented their products in Argos

Hundreds of businesses from all over Greece were hosted at the exhibition “Peloponnese Expo 2017�, which was held in the region of Argolida from 27th September to 1st October.

Visitors had the opportunity to find out innovative products and meet producers and businessmen.

The exhibition was co-organized by the seven Chambers of the Peloponnese, supported by the Municipalities of Argos-Mycenae and Nafplies, the Peloponnese Region and the Central Union of Chambers of Greece.

26 #eforigi

ATHENS COFFEE FESTIVAL 2017

Lots of visitors at the big coffee festival

reportage

Watch the video here

The Athens Coffee Festival succeeded in gathering lots of visitors in Technopolis in Gazi (Municipality of Athens) for the second year.

For a whole weekend, from 30th September to 2nd October, the festival visitors had the chance to taste fine brands of coffee from 63 countries, talk with Greek roasters and meet representatives of the top Italian espresso companies. At the same time, coffee-catering professionals, home baristas and coffee lovers attend seminars, presentations and demonstrations with Greek and foreign speakers. Finally, for the first time this year, there was a fully equipped Cupping Room which hosted the tasting of fine and rare coffee from all over the world.

#eforigi 27

Beer in abundance and millions of visitors Millions of the fans of the beer from all around the world took part in the 184th Oktoberfest in Munich, which began on 16th September and finished on 3rd October.

The Oktoberfest dates back in 1810 and originated from a wedding feast between two Bavarian royal families which lasted for a whole week. Since then, a long tradition has begun. The celebration is repeated every year. The beer flows, accompanied by large quantities of sausages. This is how the favourite festival of the Germans was created.

Nowadays the Oktoberfest is the largest beer festival in the world. The visitors who arrive in Munich consume about 7 million liters of beer which is produced by local breweries.

28 #eforigi

reportage

OKTOBERFEST

article

HEALTH

The excessive use of antibiotics cause microbial resistance Georgia Kyriakopoulou | Microbiologist

Antibiotics are chemicals with antimicrobial action, of natural origin or of synthetic and semi-synthetic production.

These drugs inhibit the metabolism or growth of the microorganism (microbiotics) or kill the microorganism (microbicides).

Undoubtedly, they are very powerful weapons in the hands of the doctors to fight infections.

In recent years, however, because of their imperfect and excessive use, their healing efficiency is constantly decreasing.

Germs are increasingly become resistant to antibiotics due to genetic changes and as a result there are currently microbial species for which there is no available active drug.

Whenever a person takes antibiotics, some germss are killed, but the resistant ones can remain and multiply. So the overuse of antibiotics puts their effectiveness at risk when we really need them!

It should be stressed here that high consumption of antibiotics is used in other sections and not only in medicine. They are

inappropriately used in animal husbandry, fish farming and agriculture. Durable microbes are easily transported to humans either through the food chain or through direct contact with animals. For the above reasons, Greece, according to the World Health Organization (WHO), is among the first countries with antibiotic resistance to microbes.

Therefore, excessive use of antibiotics is required only in well documented infections and only on prescription. Their intake for viral infections is not recommended (common cold, flu, etc.), because antibiotics have no medicinal effect on viruses. But the most important issue against antimicrobial resistance is the prevention of infections.

This can be achieved by taking simple protection measures against transmitting the microbes to the public. Regular hand washing, food hygiene rules, limiting contact with sick people and vaccinations are important measures that must be taken by everyone!

#eforigi 29

article

What we need to know about leishmaniasis Panagiotis Markopoulos | Veterinarian

Leishmaniasis (also known as kala-Azar) is a particularly serious disease which, if not prevented or diagnosed in time, it is possible to lead even to death, as it can damage vital organs (e.g. liver, kidney, etc.). It is caused by the leishmania infantum parasite, and is transmitted through the gnat (the phlebotomy), which is the transmission vector of the disease. Contamination is caused by the flare of the phlebotomy carrying the parasite.

Symptoms Not all dogs show the symptoms of infection. Some remain asymptomatic and clinically healthy for months or years. The most common symptoms of leishmaniasis are hair loss, ulcers in the top of the ear, skin lesions (more often ulcers and exfoliative dermatitis), eye lesions, nail

30 #eforigi

gyropaenia, epistaxis - nasopharyngitis, swollen lymph nodes, muscle atrophy, arthritis, fatigue-exhaustion. However, none of the symptoms of the disease are specific and dogs presenting them should be extensively tested. Some breeds such as: Boxer, Cocker Spaniel, Rottweiler and the German Shepherd appear to be particularly vulnerable. Other factors that play an

important role include genetic factors, age, immunological status and any vaccination of the dog against the disease.

Immune response The type of immune response that each animal develops gives the answer to the question why not all dogs are sick.

Some dogs are just infected, producing an abnormal number of antibodies, which not only contribute to protection but also favours the progression of the disease. On the contrary, activation of cellular immunity helps to effectively control the parasite, and thus explains the resistance of some dogs.

Prevention There are several measures that can be taken by the owners in order to prevent the disease. One of these is to avoid contact with contaminated sand flies, for example by keeping the animal in the house during the period that can be infected, especially during the hot months (April to October).

Alternatively, insecticides and insect repellents (ampoules, special collars) are primarily designed to reduce the risk of contamination of a healthy dog by the sand flies, and also contribute to reduce the risk of transmission of the disease. Nevertheless, the most important preventive measure is vaccination, which acts against the parasite and not against the sand flies. This means that once the parasite enters the body of the vaccinated animal, its growth is restricted.

Of course, a dog is to be diagnosed as being perfectly healthy before vaccinating.

Diagnosis is made by detecting specific antibodies in the blood serum.

Insect repellents, in fact, prevent stings, while the vaccine protects the animal in case it is pricked. Unfortunately, none of these measures guarantee 100% protection, so vaccination in conjunction with appropriate insect repellents is considered to be the most effective method of protecting the dog against the disease. It is recommended to provide 3 doses of the vaccine in the first year and then repeat the vaccination every year.

#eforigi 31

reportage

Watch the video here

ANCIENT THOURIA

The orchestra of the ancient theatre was revealed The theatre in Ancient Thouria is revealed after very difficult excavation work, which began in early July and within a few weeks brought to light the whole orchestra of the theatre and all the first row of seats.

The excavation of the theatre, which is estimated as one of the largest of the ancient period in our area, was completed for this year on 15th September.

According to the archaeologist Xenia Arapogianni, who is in charge of the excavation -under the auspices of the Archaeological Society in Athens- the project has proved very successful: “The theatre has already taken shape and now we have a very typical and impressive picture of it.”

Apart from the archaeologist Xenia Arapogianni, 2 more archaeologists, 1 architect, 9 workers and an architect have taken part in the excavation.

32 #eforigi

This year’s excavations were financially supported by the George and Victoria Karelia Foundation, the Municipality of Kalamata, the Region of the Peloponnese and the “Captain Vassilis and Carmen Konstantakopoulos” Foundation.

The next goal is to continue the excavation in order the largest possible part to reveal and then to begin the study of the restoration and after that, of course, the restoration itself.

2nd FORRÓ MEETING KALAMATA Forró has travelled from Brazil to the European metropolitan cities and now it is present to every place where there is even a small amount of people who love it. In Kalamata it arrived just 1.5 years ago, with Wellington Figueiredo and Forró da Gente team, which is growing, is enhanced, supports and follows forró. The Youth Center in Kalamata welcomed it immediately when it was firstly expressed at its place. And thankfully Kalamata is not the only place where forró is welcomed. In Thessaloniki it spreads around quickly, with the steps of Forró Grécia Thessaloniki and in Athens with the voice and music of Calangos.

The event took place from 8th to11th September. It was the second year that the forró enthusiasts, also called forrozeiros,

reportage

Photo by Κώστας Φύκιρης

had met in Kalamata. Dancers and musicians from Brazil and from several places around Europe arrived on Friday 11th September to meet again or for the first time, to dance and enjoy together with the local fans of Brazilian music and culture and also get in touch with the Greek beauty, the local gastronomy and the famous Greek hospitality.

Forró was born in the Northeast of Brazil.

Its father was Luiz Gonzaga, who certainly had never imagined that his music would reach this corner of the world some decades later. It is all about rhythm, music, dance, a lifestyle, the power of which emerges from freedom, smile, happiness, positive energy, love, life.

#eforigi 33