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The minimally-processed fruit and vegetables industry in Greece

The minimally-processed fruit and vegetables industry in Greece. Pavlos Tsouvaltzis, M.Sc PhD Candidate Department of Horticulture Aristotle University of Thessaloniki Greece. Current market situation.

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The minimally-processed fruit and vegetables industry in Greece

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  1. The minimally-processed fruit and vegetables industry in Greece Pavlos Tsouvaltzis, M.Sc PhD Candidate Department of Horticulture Aristotle University of Thessaloniki Greece

  2. Current market situation Minimally-processed fruits and vegetables are mainly consumed in public eating places (restaurants, taverns and fast food stores) Recently, such products are offered to consumers (in limited quantities) in super market stores

  3. Current market situation Production Imports(Italy and France) MPs are mainly distributed by well organized catering companies  HELLENIC CATERING  OLYMPIC CATERING  EURO CATERING  BELLA FRUITS

  4. HELLENIC CATERING • Production Precooked foods, sauces and dressings Salads

  5. Lettuce: Butterhead type  Hydroponic culture  Loose, green leaves ~200 g /piece HELLENIC CATERING  MP raw material  Contracts with growers Lettuce: 2 producers Defined standards  Settled prices on the basis of annual contracts  High quality products

  6. 15 food engineers 2 chemists 1 biologist 1 veterinarian HELLENIC CATERING Inspection procedures Grower education Technical personnel Testingfor agrochemical residuesin independent accredited laboratories

  7. HELLENIC CATERING Packaging Gross market packaging intended for public eating places Distribution Fast-food chains, supermarkets, restaurants on ferryboats

  8. Orange Carrot Cucumber Cabbage Fresh onion Dry onion Lemon Potato Lettuce Tomato Annual consumption of MP vegetables and fruits in GOODY’S (fast food chain stores)

  9. Annual consumption of MP vegetables and fruits in GOODY’S (fast food chain stores)

  10. HELLENIC CATERING Future Plans Production of a new MP salad product Use of new raw material Increase of MP raw material Contracts with more growers

  11. ΟLYMPIC CATERING Products Prepared foods Growers 1 Specific gross market (Central Market in Athens) source Strict selection Defined standards High quality vegetables Price discount Daily supply

  12. ΟLYMPIC CATERING Inspection procedures Quality control section Raw material delivery No reported laboratory control Packaging Large bags intended for public eating places

  13. ΟLYMPIC CATERING Production ~1 tn/week vegetables Supplies Airplanes Hospitals Schools Army camps Bars Happenings, social events

  14. EURO CATERING Production Fruits and vegetables 350-400 tn/yearMP (100% Greek origin) Growers  32000 m2greenhouse owner  Exclusive Contracts with 7 producers in southern Greece Defined standards Demand for sufficient annual supply Selection of cultivars

  15. EURO CATERING Inspection procedures Quality assurance systems (ISO, HACCP) 1 supervisor of quality assurance 1 food engineer Packaging Large bags intended for public eating places Supplies Big fast-food chains 150 stores

  16. EURO CATERING Products Lettuce (Iceberg) Aromatic green vegetables Cabbage (red and white) Size Operation over a 6 year period 21 employees 8 fridge lorries

  17. EURO CATERING Future plans Production of additional types of MPs based on vegetables Contracts with more growers

  18. BELLA FRUITS Imports MP produce from EU countries without producing any quantities Supply The company imports ~1000 cartons/week which contain 3-6 smaller packs accordingly to the type of product Products Lettuce, cabbage, rocket, aromatic green vegetables, radicio, valeriana, mixed salads and other more

  19. BELLA FRUITS Supplies Super market chains for domestic consumption Only stores in the area of Athens

  20. GREENFOOD Company in process of formation Intends to produce fresh-cuts deriving from hydroponic culture, intended for distribution to super market stores (for household use)

  21. Problems Limited number of growers willing exclusively collaborate with food catering companies Variation of MPs quality characteristics due to variable cultivars Efficiency of inspection procedures

  22. Problems Quality standarization needs further development Organised distribution of fruits and vegetables is conducted by few companies at limited quantities (mainly in the area of Athens) Limited consumer information on MP

  23. Perspectives It is estimated that the consumption of MPs in Greece will increase due to Great number of restaurants and fast food stores The consumer trend towards ready-to-eat food Increase ofCateringcompanies’ activities

  24. Perspectives Vegetables widely grown in Greece like cabbage, lettuce (butterhead), carrot, cucumber, spinach, onion, broccoli could provide raw material for the production of MPs Vegetables that are not grown in Greece like lettuce (Iceberg), rocket, radicchio, chinese cabbage etc are imported

  25. Perspectives The intention of existing food catering companies as well as of new ones to extend the distribution of MPs in the Greek market The increase in the number of food processing or catering companies, the improvement of their infrastructure and the investment on advanced technology The improvement of Greek roadway network

  26. Thank you for your attention

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