Thursday, September 16, 2021
The new President of the Federation of European Aquaculture Producers examines the present and future of aquaculture while setting a course towards further sustainability and growth.
Recently, the Institute of Export Research and Studies (ΙΕRS) established by the Greek Exporters Association (SEVE) prepared their annual “Mapping of Greece's Export Activity by Region” study for the period 2015-2019...
According to official data, Feta cheese has been one of the unsung heroes of the COVID-19 pandemic, a hit with consumers all across the world. The numbers don’t lie: €398,061,040 in export value amounting to 9.1% increase, in just one year.
Awarded pastry chef, tv personality, author, street food entrepreneur; Greek Nikolas Strangas fills us in on why he loves sweets, what he misses most about his home country, and why organic ingredients are the future.
Despite the unprecedented global conditions, 2020 proved to be a positive year for Greek food exports. Namely, oil, dairy, and in particular fruit and vegetables were the ones to benefit, while market insiders expect the upward trend to continue in the new year as well.
Greek products and businesses; their dynamic, their export potential and their competitive advantages; Greece as a brand and the future of the F&B sector in the global market...
Being one the largest fruit categories, table grapes are one of the most demanded fruit in Europe, with relatively stable. And although European table grape production is decreasing, Greece is seeing a rise in export numbers, even amid the COVID-19 pandemic.
Current estimates suggest global production will reach almost 3.11 million tons of olive oil in 2020, while 3.14 million tons are expected to be consumed by the end of the year.
Greek Beer

A new age for Greek beer

30 microbreweries and 46 active breweries; 3,933,000 hectolitres annual production; over 120,000 jobs generated in the hospitality sector. The Greek brewing industry is estimated to lose 30% to 60% of its annual turnover this year, due to the effects of the COVID-19 pandemim. What will the aftermath of this unprecedented outbreak mean for the sector?
From Greece to Denmark via the magic of food. Or how a young Greek chef wowed the world-famous Rasmus Kofoed and found his place in the kitchen of a 3 Michelin star restaurant in Copenhagen.   Interview: Vana Antonopoulou  As Assistant Head...

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