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Recharging Greek Youth to Revitalize the Agriculture and Food Sector of the Greek Economy»

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Recharging Greek Youth to Revitalize the Agriculture and Food Sector of the Greek Economy» «Recharging Greek Youth to Revitalize the Agriculture and Food Sector of the Greek Economy» Final Report Sectoral Study 3. The Dairy Sector in Greece: Constraints and Opportunities for Existing Producers and Newcomers Athens, December 2015 1 The Dairy Sector in Greece: Constraints and Opportunities for Existing Producers and Newcomers Marianna PARPOUNA, Markos PSARRAKIS, Giorgos FOTIAS, Sofia THEODOROU, Theofilos MASSOURAS, Anastasios AKTYPIS and Effie TSAKALIDOU Laboratory of Dairy Research, Department of Food Science and Human Nutrition Agricultural University of Athens, Athens, GREECE 2 Table of Contents Summary ................................................................................................................................................. 6 Executive Summary ................................................................................................................................ 7 Chapter 1. The dairy sector in Greece: current status.............................................................................. 9 1.1. Introduction .................................................................................................................................. 9 1.2. The dairy sector at global and European level: prospects .......................................................... 10 1.3. Domestic dairy market ............................................................................................................... 11 1.3.1. Size of domestic dairy production .......................................................................... 12 1.3.1.1. Raw milk ............................................................................................................................................................................................... 14 1.3.1.2. Drinking milk ....................................................................................................................................................................................... 15 1.3.1.3. Yogurt, butter, cream and sour milk ................................................................................................................................................... 15 1.3.1.4. Cheese................................................................................................................................................................................................... 16 1.3.2. Size of domestic dairy market ................................................................................ 17 1.3.2.1. Drinking milk ....................................................................................................................................................................................... 17 1.3.2.2. Yogurt, butter, cream and sour milk ................................................................................................................................................... 18 1.3.2.3. Per capita consumption of main dairy products ................................................................................................................................ 20 1.3.2.4. Cheese................................................................................................................................................................................................... 21 1.3.2.5. Per capita consumption of cheeses ..................................................................................................................................................... 22 1.3.3. External trade of dairy products ............................................................................. 22 1.3.3.1. Imports evolution ................................................................................................................................................................................. 23 1.3.3.2. Exports evolution ................................................................................................................................................................................. 23 1.4. The demand for dairy products and cheeses ............................................................................... 25 1.4.1. General characteristics of the demand ................................................................... 25 1.4.2. Average monthly households’ expenditure for dairy products and cheeses .......... 26 1.4.3. Analysis of the consumers’ questionnaire .............................................................. 28 Chapter 2. The small, family dairies in Greece: an overview ............................................................... 30 2.1. Introduction ................................................................................................................................ 30 2.2. Legislation about small dairy processing units .......................................................................... 31 2.3. Distribution of small dairy enterprises ....................................................................................... 32 2.4. Greek PDO and traditional cheeses ............................................................................................ 39 2.4.1. Greek PDO cheeses ................................................................................................ 39 2.4.2. Traditional non-PDO Greek cheeses ...................................................................... 49 Chapter 3. e-Commerce ......................................................................................................................... 53 3.1. e-Commerce worldwide ............................................................................................................. 53 3.2. e-Commerce in Greece ............................................................................................................... 54 3.2.1. Households and Consumers ................................................................................... 54 3.2.2. Enterprises .............................................................................................................. 56 Chapter 4. Agrotourism and the dairy sector......................................................................................... 58 4.1. Agrotourism at global, European and Greek level ..................................................................... 58 3 4.2. Agrotourism and the Greek dairy sector .................................................................................... 58 4.3. Prospects for the development of agrotourism in Greece ........................................................... 59 Chapter 5. Education of prospective milk processors ........................................................................... 61 Chapter 6. Baron Michael Tossizza-Averoff Foundation Dairy: A Case Study ................................... 64 Chapter 7. Questionnaires: Existing producers and prospective newcomers ........................................ 67 7.1. Existing producers ...................................................................................................................... 67 7.2. Newcomers ................................................................................................................................. 70 Chapter 8. Conclusions.......................................................................................................................... 74 References ............................................................................................................................................. 80 ANNEX I ............................................................................................................................................... 82 EXEVUTIVE SUMMARY ................................................................................................................... 82 ANNEX II ............................................................................................................................................. 94 EXEVUTIVE SUMMARY ................................................................................................................... 94 4 Acknowledgments The present work would have not been achieved without the help of a significant number of people. We are grateful to the faculty members in the Department of Agricultural Economics and Rural Development at the Agricultural University of Athens, namely Prof. K. Tsiboukas, Prof. P. Lazaridis, Assoc. Prof. A. Koutsouris, and Assist. Prof. S. Klonaris. Their guidance and contribution have been instrumental in performing the study. We sincerely thank Prof. K. Tsiboukas for his help with the Business Plans’ design, Prof. P. Lazaridis for providing us with information regarding households’ expenditure, Assoc. Prof. A. Koutsouris for his guidance in the chapter of Agrotourism and Assist. Prof. S. Klonaris for his help with the questionnaires design. We would also like to thank the scientific staff of ELOGAK (Hellenic Milk and Meat Organization) and EFET (Hellenic Food Authority) for providing us with data and constant feedback that were essential for specific tasks of our study. Special thanks go to the dairy units’ owners for their cooperation and the time they took for responding to the questionnaires designed in the context of the study. In particular, we are grateful to Mr. Giorgos Tritos and Mr. Giorgos Tsombikos in the Baron Michael Tossizza-Averoff Foundation for accepting us in their facilities and their enthusiasm to guide us through the dairy unit and answer in a comprehensive
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