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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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slide1

The minimally-processed fruit and vegetables industry in

Greece

Pavlos Tsouvaltzis, M.Sc

PhD Candidate

Department of Horticulture

Aristotle University of Thessaloniki

Greece

slide2

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

slide3

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

slide4

HELLENIC CATERING

  • Production

Precooked foods, sauces and dressings

Salads

slide5

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

slide8

15 food engineers

2 chemists

1 biologist

1 veterinarian

HELLENIC CATERING

Inspection procedures

Grower education

Technical personnel

Testingfor agrochemical residuesin independent accredited laboratories

slide9

HELLENIC CATERING

Packaging

Gross market packaging intended for public eating places

Distribution

Fast-food chains, supermarkets, restaurants on ferryboats

slide10

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)

slide12

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

slide13

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

slide14

ΟLYMPIC CATERING

Inspection procedures

Quality control section

Raw material delivery

No reported laboratory control

Packaging

Large bags intended for public eating places

slide15

ΟLYMPIC CATERING

Production

~1 tn/week vegetables

Supplies

Airplanes

Hospitals

Schools

Army camps

Bars

Happenings, social events

slide16

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

slide17

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

slide20

EURO CATERING

Products

Lettuce (Iceberg)

Aromatic green vegetables

Cabbage (red and white)

Size

Operation over a 6 year period

21 employees

8 fridge lorries

slide21

EURO CATERING

Future plans

Production of additional types of MPs based on vegetables

Contracts with more growers

slide22

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

slide23

BELLA FRUITS

Supplies

Super market chains for domestic consumption

Only stores in the area of Athens

slide24

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)

slide25

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

slide26

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

slide27

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

slide28

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

slide29

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