The Chairman of HAPO, Mr. Apostolos Touralias, talks to Ambrosia Magazine about the future of the aquaculture in Greece.
A rapidly developing economy, albeit not a member of the European Union yet, Serbia is increasingly inclined towards quality over price, while recognising the EU PGI regime and applying the respective protection on PDO and PGI products.
Following the previously presented global research that demonstrated the changes in the post-Covid function of the alcohol market, let's take a look at the important trends highlighted by the same research, which, as expected, have been formed, respectively, based on the strong influence of the conditions shaped by the pandemic.
Mr. Apostolos Michalopoulos, director of the central Economic & Commercial Affairs Office in Athens talks to Ambrosia Magazine about the added value of the Greek F&B sector and its key role as a major exporting product.
Undoubtedly one of the most high end markets to enter, not only in Europe, but worldwide, and with a complex retail system, consisting of a local, a regional and a national level, France is a challenge in itself for prospect exporters, the main one being the consistency in covering the demand.
Statistics don’t lie: 33 to 40 percent of the world’s food, that is an estimated $600 billion worth of food, is lost or wasted during or just after harvest every year.
As the Export Director at Eurimac SA, one of the leading f&b companies in Greece, Mr. Sven van Asperen talks to Ambrosia Magazine about innovation, sustainability, and the way our rich culinary tradition transforms to experience, benefiting Greek f&b brands.
Mr. Michalis Charokopos, Head of the Economic and Commercial Affairs Office Embassy of Greece in Zagreb, talks to Ambrosia Magazine about the excellent reputation Greek food and beverage products enjoy among Croatian consumers, giving the essential tips and tricks to enter the Croatian market.
For every traditional kitchen there is a dish (or more) that is intrinsically linked to the core of the people, their deepest mentality and mindset, a dish that resonates with their culture, not the intellectual one, but the everyday.
As the frozen vegetable market continues to grow, Greek companies are attracting considerable buzz, mostly thanks to their focus in innovation and the unique local produce.
