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.
From trahanas to makarounes to striftoudia and chylopites, Greek pasta is as diverse as it is delicious. No wonder the whole world knows of its superior quality.
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.
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.
Midway between Europe and the East, with important ports overseeing the Black Sea, Romania is a country with a great tradition and an even brighter future ahead...
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.
If one should say that aquaculture in Greece is more than a sector and closer to a true industry, they would be right: a whooping 65% of domestic production of fishery products comes from aquaculture, while the remaining 35% from fishing.
One of the greatest transit hubs in the world, the Netherlands is a market where all sorts of products are in aflod, food being no exception.
Heritage diets are the future. They are simple, clean, healthy food; and the Cretan Diet is exceptionally so.
