Vote for Greek Brands in European Business Awards 2015-2016

We wish that 2016 brings to all of you health, happiness, prosperity and success in every part of your life!

We would like to inform you that Greek Brands, is now in the second stage of the European Business Awards contest for 2015-2016, in the Import-Export Award.

We are now competing for the title of National Public Champion for Greece among 36 other Greek countries.

This phase includes the online voting of our corporate video, and is on-going until February 26th.

To vote for Greek Brands click here:

http://www.businessawardseurope.com/vote/detail-new/greece/16615

Register with your email and click on the VOTE button. In order to validate the vote, click on the link in the email you recieved.  Kindly note, that each email address has the right for 1 vote.

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Greek P.D.O. Cheeses: Vol.2

Greece has a great variety of cheeses and 20 of them are registered as P.D.O. Each one of these 20 cheeses, has its own cultural and geographical characteristics. They follow traditional production methods, require a lot of hand work and are connected to a know-how of decades. If you plan on visiting Greece, search for these authentic flavors, and taste as many as you can.

Following our previous post, here are 5 more P.D.O. Greek cheeses, that have an interesting taste story to share.

kalathaki-1_retouched

  • Kalathaki (Basket) Lemnos

Soft white cheese with a cylindrical shape, which matures in brine and has a slightly acidic taste. Kalathaki is produced in a traditional way by sheep milk or a mixture of sheep and goat milk (in percentage less than or equal to 30%) on the island of Lemnos. The name “basket” is derived from the specific knitted molds used for preparation that look like small baskets.

  • Metsovone

It is a hard yellow smoked cheese with a slightly salty and spicy taste. It is traditionally made with cow milk or a mix of cow-sheep-goat, with the two latter in proportion not higher than 20%. It is produced in the province of Metsovo, in Ioannina prefecture, where it got its name. Metsovone has an interesting story. The benefactor Evangelos Averof-Tositsas, decided to send some youngsters from Metsovo to Italy in order to learn the art of cheese making. These youngsters later returned to Greece and combined Greek traditional cheese making techniques with methods of preparation of certain Italian cheeses and started producing a cheese that was later named after their region. That is when Metsovone cheese was born.

  • Manouri

Soft white cheese with a sweet flavor produced from sheep or goat milk (or their mixtures) whey, in which sheep’s or goat’s milk cream is added. Produced in central and western Macedonia and Thessaly. It is considered that the most famous cream cheese is produced prepared in Blast (Blatsi) of Macedonia.

  • Katiki Domokou

It is a soft white cheese, with pasty texture characterized by its cool and slightly acidic taste.Produced from mixed sheep and goat milk, in the county of Domokos of Fthiotida prefecture. This cheese is produced in this area for many years and the technique has been taught from generation to generation from shepherds who lived in the area.

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  • Graviera Naxos

Hard cheese with cylindrical shape, and white-yellow color. Salty and tasty, with sweet notes. It is produced exclusively from cow’s milk or a mixture of it with sheep and goat milk (last at no greater than 20% by weight). Traditional and branded, it is produced on the island of Naxos in Cyclades, but consumed widely across territory.

Have you enjoyed any Greek cheeses?

Share with us your comments!

http://www.fetacheese.gr

http://www.greekbrands.com

Photos credits:

http://www.europeandesign.org/wp-content/uploads/submissions/2011/17-packaging-food-beverages/3813-17-packaging-food-beverages-kalathaki/Web/kalathaki-1_retouched.jpg

http://www.paragogi.net/thumbnail?filepath=/contentfiles/all/graviera.jpg&width=600

Greek Olive Oil : Export trends for 2014-2015

10905523_s It is considered one of the most valuable export products for Greece. This is why we refer to it as liquid gold. Greek olive oil offers us a competitive edge in quality and a powerful asset in our exports portfolio.

The way Greek olive oil has been exported has changed dramatically through the years. From bulk containers with no actual product specifications, we have reached an era in which everything is reported and controlled. Olive oil products are now in specific packaging and come with labels of nutrients, expire dates and lot numbers. They also have quality certificates and are traceable in terms of crop, producer and batch.

Greek olive oil may have a bulk history, but it seems as though this era has come to an end. Now branded Greek olive oil is gaining ground. It comes in sophisticated packaging, ready to be communicated and sold internationally. Behind all this, lies a great effort in marketing, promotion and communication.

583338_sAbout exports, year 2013-2014 has not been a good year for Greece in terms of quantity and pricing, as it wasn’t a good year for the olive trees. Fortunately this prediction is not going to be verified this year. As described in the International Olive Oil council’s newsletter this is going to be a success year for Greece. The production is predicted to double since last year and is projected to surpass even other countries’ production climbing up to more than 300.000 tons. In the meantime, rest of the Europe is facing a rough year, mainly due to bad weather conditions. Moreover, predictions indicate that there will be higher demand than supply and consequently, that will lead to higher prices.

Taking into account its qualitative superiority, its supreme taste and its beneficial characteristics, one can easily conclude that this is an opportunity for Greek olive oil to develop and flourish.

This is more like a Marathon run, so the required supplies towards this goal are resistance, determination and persistence.

The focus point is to keep the demand in high levels, by pointing out its added value in comparison to other olive oils. This goal can be achieved, but it requires a lot of effort in marketing, a full exploitation of distribution channels, and continuing advertising.

http://www.greekbrands.com

http://www.greek-olive-oil.com

Superfoods that taste like Greece

The meaning of the word superfood is a nutrient-rich food considered to be especially beneficial for health and well-being. A nutrition can be both beneficial and tasty, while many times it can be tasty without being beneficial, or beneficial without being tasty. The decision is on you, but the choices are limitless. Greek Brands is presenting 2 foods that are not very known as superfoods. Nevertheless, they are.

http://www.clickatlife.gr/diatrofi/story/10160

SAFFRON
The saffron is one of the most expensive spices in the world and has a long history.
Greek saffron is called Krokos and is being grown in the northern Greece, and near the city of Kozani.

http://www.mednutrition.gr/ti-einai-o-perifimos-krokos-kozanis-kai-poies-oi-eyergetikes-toy-draseis

Traditionally, it was being used against digestive problems. During ancient times it was used by Hippocrates primarily as a painkiller, antipyretic, healing and aphrodisiac. Scientists have identified the pharmaceutical potential of saffron, highlighting the antioxidant and anticancer properties, the anti-aging effect, the positive effect on neuroprotection and towards the combat of stress, contributing to strengthening memory. Certain recent researches show that indeed be helpful in mild depression.The dried stigmas of the flower are the precious saffron or crocus. It is used as an aromatic spice in lots of dishes, adding a pungent flavor and a discrete aroma.
In Greece, saffron is mainly used in casserole, rice dishes or stews, rusks and beverages.

http://www.fee.org.gr/society/163–safran-.html
http://www.eatforlife.gr/arthra/safran/

MASTIHAhttp://www.kerasma.gr/default.asp?siteID=1&langID=2&pageID=35

http://www.google.gr/imgres?imgurl=http%3A%2F%2Fwww.physics.ntua.gr%2Fcosmo05%2Fimages%2FChiosMap.jpg&imgrefurl=http%3A%2F%2Fwww.physics.ntua.gr%2Fcosmo05%2Fmap.htm&h=939&w=626&tbnid=TCea53QdDqCtfM%3A&zoom=1&docid=nCqBdQnCnQGInM&ei=WPtQVM7wGs7baNevgbgN&tbm=isch&client=firefox-a&ved=0CB4QMygCMAI&iact=rc&uact=3&dur=2671&page=1&start=0&ndsp=23

MASTIC
Mastic of Chios is a unique product of Greece that grows exclusively in the southern regions of Chios Island. It is a natural, aromatic translucent resin in teardrop shape. It flows out of the branches of the mastic tree and falls onto the ground. After being solidified, it is then harvested and washed and becomes the natural Chios mastiha. Many international journals have described Mastiha’s beneficial action against disorders of the peptic system, its contribution to oral hygiene, its significant antimicrobial action, as well as the fact that it constitutes a natural antioxidant agent. In addition to that, Chios mastiha contributes to wound healing and skin regeneration. Mastic is being widely used for confectionary purposes, in various dishes and drinks, as well as in perfumes and cosmetics industry. Mastiha is a P.D.O. product since 1997.
Mastiha in Greece, is mainly used in many dishes, desserts as well as alcoholic beverages.

http://www.masticulture.com/about_chios/en/chios-mastic-gum.php
http://www.visitgreece.gr/en/gastronomy/traditional_products/mastic

For information on Greek food products, visit http://www.greekbrands.com .

Extra Virgin Olive Oil. But why Greek?

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Greece is a land that is blessed with an amazingly fertile soil and ideal climate conditions. Many of the Greek food products are considered to be unique in terms of taste and nutritional characteristics. Greek Olive Oil is one of these products. All of us have at some point read about Olive Oils and how many benefits arise by their consumption.

Then what is it that makes Greek Olive Oil so special?

Greece’s long lasting tradition in olive tree cultivation and olive oil production has a history of more than 5 millennia.
In Greece there are perfect soil and weather conditions in order for the olive trees to grow and fructify at their maximum. That also appears in the numbers of the yearly olive oil production. Greece produces more than 430,000 tons of olive oil annually, a percent that places Greece in the 3rd position in the world classification of olive oil producer-countries.

While speaking of percentages, notice that more than 75%-80% of that is Extra Virgin Olive Oil, which is the best type of olive oil, due to its lowest acidity levels (< 0,8).

In fact about one third of the total olive oil production (Extra Virgin and Virgin) is exported. The remaining quantity gives Greece the first position in per capita consumption at world level, at approximately 26 liters per year.
Another unique characteristic of Greek Olive Oil, is that it comes from hand-picked olives. There is a majority of small producers that do not use machinery and special equipment to harvest their trees. So it is much more special to taste a juice of a fruit that it is carefully hand-picked from the tree.

The taste, aroma and color are also indications of the unique quality of the Greek extra virgin olive oil. It is an extra virgin olive oil with an extremely fine taste and comes from cold first pressings that meet the ultimate standards.

Greek extra virgin olive oil is the best nutritional gift we can offer to ourselves.