DOCSLIB.ORG

Eu-Japan News Eu-Japan News

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Eu-Japan News Eu-Japan News EU-JAPAN NEWS JUNE 2014 I 2 VOL 12 EU-Japan Business Round Table 16th Annual Meeting © Courtesy of Cabinet Secretariat, Cabinet Public Relations Office Atue ercidunt am nos nullum nos aliquatis dolobor alit la at, quisl ea conseniat diatem irit am venim inci “EU-Japan Cooperation – New Opportunities for Global Growth”tat. Et, quat, quisi. The 16th annual EU-Japan Business discussions on the New Industrial Revo- and continued contribution… to further Round Table (BRT) meeting took place lution in relations to sustainability and development of bilateral economic rela- atEssit the Imperial velisse Hotel, Tokyo conon 08 & henibh important business elenit, themes for verothe EU tionship, dolor and reaffirm adionse our determination 09 April and was chaired by Hiromasa and Japan in the post FTA/EPA era; and to promote cooperation with the bu- YonekuraVelesenim (Chairman quipit dolor and alismol CEO oforperci Sumi- discussionstem ip exeros with at. Duisi.the Japanese and EU sinesshenibh communities et, si te magniam, on both sides,volum notably quam tomodunt diat.Chemical Co., Ltd.) and Fabrice Authorities.Suscilit nonumsan eum eu feuisi. throughipsum zzriureet the BRT, inex order exer tosum strengthen Et adignim re- BrégierIpsum ea(President feum nonumsan and CEO of Airbusut aliquipisl S.A.S.). Henim illa con henis non hendreet irius- lationsdiam, vulla further coreet with auguerithe intention ustrud of addres dui bla- ilisism olobore volobor ipis ad exer ad Immediatelyciduisl utatummy after nulluptat the meeting, lut waugait the singfaci exercidunta wide variety prat of lorglobal si eros challenges” er summy. Thedel dipismodolor BRT Members si. (CEOs / senior exe- Co-Chairmaniriure modolore hand-delivered faccm amet, sent the adigna BRT’s num velesse tisim veliquisim dionsecte cutivesUre corer from adigna leading atumsan EU andut iure Japanese conse- 2014autatetuero Recommendations eui bla consenit to PM aliquat, Shinzo si Thefeugiamet, BRT’s uamcontribution ad tat, quismod to furthering estrud firms)quam, vulla had feugiatthe honour uerilit numof welcoming velessim Abe.ex euipismod The Recommendations tio odolore dolore have dolore also EU-Japanmin ut praesse bilateral quissequateeconomic relations tat, si was ea high-levelzzriuscipsum representativesacil esequam ipsum of quatthe beenfeummol submitted endion velto Europeanullan ulputpa Council tin- recognisedalissent wis indelisl the inim Joint atummodolore Press Statement er Japaneselum diat autand vel EU dolorperatAuthorities. wis The augue mee- Presidentcipit dolor ilismodHerman ming Van eaRompuy faccum quatand issuedsum zzrilit at the lore end del of utthe alis EU-Japan dip ea Summitaugiam tingdit lamcor included susto updates consequ on theismodol negotia or- Europeanwis nulla feugait,Commission se modolor President sit acipJosé- –vullutpating see the text eliquisl box in do the eugait article ip entitled et do- tionspercilit for adion an EU-Japan ut nullan Free ute Trade min utet Agree iri- Manuelsumsan Barroso.ex ex essis In euguethe press feum statement nummy “22ndlore tat, EU-Japan qui tate Summit” exer sequisit on page aliquisse 8. mentuscilit lutat(FTA) adiam / Economic quamcommy Partnership nummy issuednulput lafollowing facipsum the zzrit 22nd adio eumEU-Japan veri- dipit, sed tio commy nim iliquam, qua- nonullan et, conulluptate tinibh et, quat uscidunt wisiscillum quat iriure mag- tet, core molorper sim velit venis dolore. Agreement (EPA); the adoption of ge- Summit, held on 7 May, the Summit http://www.eu-japan-brt.eu/an- nerallobore and min sectoralveleniam, recommendations; quis accum venisi leadersna faipsustrud acknowledged exerili thequamconumsan BRT’s “active nual-meeting-2014 IN THIS ISSUE • 16th EU-Japan Business Round Table is a joint venture co-financed by the European Commission and the Japanese Ministry of • Centre’s missions to Japan - Call for applications Economy, Trade and Industry (METI). Its aim • Call for host companis for “Vulcanus in Europe” is to foster the development of industrial • NEW! - Market entry plan - “Keys to Japan” cooperation between companies from both regions through training programmes • NEW! - Japan tax & Public Procurement helpdesk for businesspeople, for EU and Japanese • Seminars, workshop and company visits from the Centre students and researchers, and through • 22nd EU-Japan Summit information services and an industrial dialogue. • Aichi - Global Leading Cluster for Advanced Materials • Japanese-Estonian Chamber of Commerce This quaterly newsletter is produced by the EU-based office of the EU-Japan Centre, and • Call for expert reports proposals on Japan-related business sectors is primarily intended to provide EU/Japan- • EU-Japan business cooperation opportunities related news. FROM CENTRE EU-JAPAN NEWS JUNE 2014 I 2 VOL 12 I PAGE 2 Results and Testimonials CALL FOR APPLICATIONS from the Latest WCM Session WCM Training Mission in November 20 participants working in various sec- tors, such as in the Metal Industry, Auto- The 30th session of the EU-Japan Centre’s standing of Japanese best practices, Lean motive, Machinery, Food, Healthcare etc., World Class Manufacturing (WCM) mission and Kaizen processes. The training course from 13 Member states, took part in the will take place from 17 to 21 November consists of lectures, workshops and vis- 28th World Class Manufacturing mission 2014 in Tokyo, Japan. its to some of the world’s most advanced from 11 to 15 November 2013. Japanese factories to understand the real Since the first edition in 1992, more than “Gemba” (the production site), to talk di- The participants visited four world class 700 companies across Europe have partici- rectly with their production managers, and companies (Toyota Motor Corporation, pated in this practical training course. to observe the effective implementation of TOTO Ltd., and AVEX Cooperation, Kyowa manufacturing methods. Kogyo Co.) and took part in Toyota Pro- The 5-day mission provides an in-depth duction System (TPS) practical training. analysis of Japanese manufacturing meth- To apply the application deadline is the They were also offered lectures on “Fu- odology and is aimed at EU Executives and 15 September 2014 sion of Total Productive Maintenance and Managers with knowledge of WCM and Toyota Production System” and “Funda- an engineering background. It assists the http://www.eu-japan.eu/detail-bu- mentals of Lean implementation”. participants in acquiring a better under- siness-programmes/WCM “All about the TPS and TPM system. “The programme was an eye opener in seve- How important is Kaizen and Shop floor ral areas, and improved my understanding activities. 5S is a must have everywhere. of how to practically implement some of Management has to be involved in shop tools and concepts of continuous improve- floor activities”. ment. The reward system was a vital aspect as part of implementing the Kaizen culture”. Josef Malle, Plant manager, Kostwein Proizvodnja Strojeva D.O.O., Austria Waleed Mazen, EMS Manager, Electrolux Major Appliances Europe, England Internship Programme - Vulcanus in Europe Opportunity for EU-based Companies to host a Japanese Trainee The EU-Japan Centre is inviting applications from EU companies and By welcoming a trainee, the main benefit for research centres to host Japanese trainees for an 8-month internship the Host Company will be a valuable addition in the EU from August 2015 to March 2016. to its R&D workforce and an insight into Jap- The trainees come from leading Japanese universities and are stu- anese culture, which is extremely useful for dents in engineering or other scientific/high-tech fields. Following a conducting successful business with Japan. 4-month intensive language course the trainees will be able to com- municate in the EU company’s local language. To apply the application deadline is the 30 September 2014. http://www.eu-japan.eu/host-trainee-0 Vulcanus in Europe Host Company’s Testimonial “ZF Friedrichshafen AG has been hosting VUL- and us –as a host company- the time to guide CANUS students for a couple of years now. them and broaden their technical expertise in 2013, however, was the first time I personally order to help them achieve their targets. The had the opportunity to supervise a VULCANUS student also gains rich experience with a Euro- student. My colleagues and I were very pleased pean company. with the sincerity and hard work put in by the student during the internship, as well as the In today’s global economy, this programme skill level of the student. His efforts formed a provides the students with valuable experience significant contribution to our internal project. in an international company and adds to the cultural diversity in the workforce of the host Yoshitsugu Nagao (intern) and Nithin Sreeprakash, The programme with its 1 year schedule, in- company. We are definitely looking forward to MBS Simulation Engineer, ZF Friedrichshafen AG, cluding the 8-month internship, gives the stu- our next VULCANUS interns!” Germany dent the time to understand the tasks at hand, FROM CENTRE EU-JAPAN NEWS JUNE 2014 I 2 VOL 12 I PAGE 3 Clusters and SMEs Sectoral Missions in Japan Launched in 2012, the Cluster and SME support mission in Japan – which is funded by the European Commission and managed by the EU-Japan Centre – is now at its 4th session. This year’s mission will be held from the 13 to the 17 October 2014 both in Tokyo and Yokohama, Japan and – following on from last year’s success – will again cover Biotechnology and related sectors. In 2015, 2 missions will be organised:
Load more

Recommended publications
  • Entrepreneurship 1
    Centro de Actividad Regiona Green para la Producción Limpia Entrepreneurship MINISTERIO GOBIERNO DE MEDIOAMBIENTE Successful business cases of Green DE ESPAÑA Y MEDIO RURAL Y MARINO Entrepreneurs in the Mediterranean Gaea Products: Greek food products with organic, low footprint innovations 1 Project Name: Gaea Products S.A. City, country: Athens, Greece Name of entrepreneur/ Mr Aris Kefalogiannis founded the company with two others founder: Description: A manufacturing and distribution company of authentic, high quality traditional Greek products with a vision of being the leading Greek brand promoting Greek cuisine and lifestyles internationally. The main products are olive oil, spreads, vinegar, olives and other ingredients needed to produce a “mezze”. 100% of products are produced and packed in Greece. Distribution is mainly international to the UK, China, US and other European countries with a small amount of distribution in Greece. Investment: Start up capital : 100,000€ start up capital and other investors later on, currently 10% of the venture capital is from US and Russia Rate of return on investment: Return on Equity before tax 40% Sources of funding : 18% Greek, 82% international, majority Europe (with Germany, UK, Scandinavia markets representing 65% of turnover) There are currently 25 shareholders, Gaea has always relied on outside investors, rare in Greece where most companies are family owned. The option was chosen to be able to grow fast, keeping a smaller part of the company but ensuring steady growth on solid foundations. Stakeholders: A consultant in the UK who had the initial idea, the company’s fi rst investor (a company listed in Athens stock exchange), the fi rst client a supermarket chain – Waitrose, family (helped fi nancially), branding team London Design Partnership, the fi rst distributor (a UK distributor).
    [Show full text]
  • The Agri-Food Chain in Greece, October 2020
    The agri-food chain Greece Sectors in focus October 2020 2 Contents ▪ Executive summary (p. 3) ▪ Bakery and farinaceous products ▪ COVID-19 pandemic and support measures of the agri- ▪ Other food products food sector (p. 4) ▪ Prepared animal feeds ▪ The role of the agri-food value chain in the economy ▪ Manufacture of beverages (p. 5) ▪ International trade, branding and extroversion of the ▪ The importance of the agri-food value chain in the Greek agri-food products (p. 27) economy ▪ Imports and exports of the agri-food sector ▪ Consumption expenditure of households for food and beverages ▪ Export destination, main imported and exported agri-food ▪ Price developments of food and beverages products ▪ The role of agricultural production in the agri-food ▪ Branding and extroversion of the agri-food sector chain (p. 9) ▪ Schemes of protected designation of origin and geographical indication ▪ Market structure of agriculture and aquaculture ▪ Main figures of agriculture, forestry and fishing ▪ Technology, safety, research and innovation in the agri-food chain (p. 32) ▪ Agricultural production and land use ▪ Research, innovation and technology ▪ Animal and crop production and aquaculture ▪ Security and safety of the agri-food products ▪ Manufacture of food and beverages (p. 14) ▪ Institutional framework of the agri-food sector (p. 35) ▪ The importance of food and beverages manufacture ▪ Common Agricultural Policy (CAP) ▪ Main figures of food and beverages manufacture ▪ From farm to fork bioeconomy strategies and sustainability ▪ Processing and preserving of meat and production of meat products ▪ Environmental footprint of the agri-food sector ▪ Processing and preserving of fish, crustaceans and molluscs ▪ Policy recommendations and SWOT analysis of the ▪ Processing and preserving of fruit and vegetables agri-food sector (p.
    [Show full text]
  • Participation of Greek Companies 16-20 October 2016
    Greek Pavilions Are Exhibiting… 16-20 October 2016 3 Participation of Greek Companies 16-20 October 2016 EXHIBITOR Stand Page EXHIBITOR Stand Page NATIONAL PAVILIONS - HALL 1 GROCERY PRODUCTS - HALL 5b ALEXOPOULOS ALEXANDROS & CO 1 C 102 6 KARPEA S.A. 5b H 036 34 AGRONUTS S.A. – DRY NUTS & AGRICULTURAL PRODUCTS 1 C 122 8 KORVEL LTD. 5b N 119 35 ARISTIS - V. HALVATZIS & CO. S.A. 1 C 130 9 MENEXOPOULOS BROS CO. – ‘DRYFO’ 5b J 169 36 EPIRUS REGION 1 C 152 10-11 PNOE S.A. 5b H 036 37 FARMHOUSE S.A. 1 C 134 12 INECO LTD. 1 D 113 13 SDOUKOS S.A. 5b M 151 38 IRAKLIDIS K. & SONS S.A. - ‘PICANTO’ 1 D 121 14 TSATSAKIS S.A. 5b M 160 39 KAPETANIOS HALVA-HONEY 1 C 110 15 UNIHER S.A. 5b N 151 40 MAGNESIA CHAMBER OF COMMERCE 1 D 129 16-17 MELISSA KIKIZAS FOOD PRODUCTS S.A. 1 D 109 19 GOURMET - HALL 5b PETROPOULOS TH. & SON S.A. - ‘HELENA FOODS’ 1 C 100 20 GEODI S.A. 5b L 234 41 EL. RENIERIS & Co. 1 D 095 21 RIZOS NUTS S.A. 1 C 096 22 DAIRY PRODUCTS - HALL 7 SOYA HELLAS S.A. - ‘ELEON’ 1 D 099 23 DODONI S.A. 7 BC 184 42 SOUTH AEGEAN REGION 1 D 151 24-25 EPIRUS S.A. 7 C 101 43 THE CHIOS MASTIHA GROWERS ASSOCIATION 1 D 133 26 KOLIOS S.A. GREEK DAIRY 7 AB 019 44 KOUKAKIS FARM S.A. 7 C 111 45 CONFECTIONERY - HALL 5a DRAGEES HATZIYIANNAKIS S.A.
    [Show full text]
  • Greece 10 Years Ahead: Defining the New Growth Model and Strategy for Greece – Retail Section Heading 1
    Greece 10 years ahead: Defining the new growth model and strategy for Greece – Retail Section Heading 1 McKinsey&Company, Athens Office Greece 10 Years Ahead Defining Greece’s new growth model and strategy Executive summary March 2012 2 Greece 10 Years Ahead: Defining Greece’s new growth model and strategy — Executive summary Table of contents 3 Table of Contents Introduction 5 1. Overview 7 2. Greece’s unsustainable economic model to date 11 2.1. Persistent productivity and labor participation deficits 15 2.2. The underlying problems of the Greek economy 18 3. A new National Growth Model 27 4. Laying the foundations in key economic sectors 37 4.1. Major sectors 39 4.1.1. Tourism 3 9 4.1.2. Energy 43 4.1.3. Manufacturing - Food processing 46 4.1.4. Agriculture - Crops agriculture 51 4.1.5. Retail and wholesale 55 4.2. Rising Stars 59 4.2.1. Manufacturing of generic pharmaceuticals 61 4.2.2. Aquaculture 63 4.2.3. Medical tourism 64 4.2.4. Elderly care 66 4.2.5. Regional cargo hub development 67 4.2.6. Waste management 68 4.2.7. Secondary rising stars 69 4 Greece 10 Years Ahead: Defining Greece’s new growth model and strategy — Executive summary Introduction 5 Introduction Greece 10 Years Ahead is a study that aims to define a new growth model and strategy for economic development in Greece for the next 5 to 10 years, founded on the principles of competitiveness, productivity, extroversion, investment stimulation, and employment opportunities. To fulfill this purpose, Greece 10 Years Ahead analyzes the structure and development prospects of key economic sectors, and studies fundamental cross-sector macroeconomic drivers, challenges, and opportunities of the Greek economy.
    [Show full text]
  • Made in Greece, Destined for the World
    made in Greece, destined for the world a showcase of select greek products food & agricultural products Greece is a land of rugged mountains and azure blue seas, a Mediterranean climate and of a long and sto- ried past. Greek food products are an expression of this landscape and history: natural, healthy, timeless. The exceptional climate and varied landscape of Greece has resulted in an agricultural sector of ex- traordinary diversity − from fresh fruits and vegeta- food & bles, to baked goods and pastries, from olives and olive oil, to dairy products and cheeses, to herbs, spices, honeys and wines cultivated from ancient agricultural vintages known only in Greece. Greek cuisine is known worldwide for its natural and delicious flavors. And Greece is home to the world famous Mediterranean diet. Natural and nutritious, products Greek foods and ingredients may be the secret to a long and healthy life. Let’s not forget that Greece is one of five places on earth where people live longest. The Greek poet Odysseas Elytis once said: "If you dis- assemble Greece, in the end you will see that you are left with an olive tree, a vineyard and a ship.” Greece's fine food products bring the tastes of this eternal land to discerning connoisseurs around the world. wine an ancient tradition reaching new heights Over the last decade, Greek wines have meet (some of) the Greek varietals gained increasing international recog- nition for their high quality and unique Whites Robola [ro-BO-la] Reds accents. Greek winemakers take ad- Assyrtiko [a-SEER-tee-ko] The most important grape of Aghiorgitiko [a-gee-or-GEE-tee-ko] vantage of a wide variety of terroirs and The finest Greek white variety the Ionian Islands.
    [Show full text]
  • FAGE DAIRY INDUSTRY S.A. ANNUAL REPORT for the Year
    FAGE DAIRY INDUSTRY S.A. ANNUAL REPORT For the Year Ended December 31, 2010 As Required by Greek law 3556/2007 Pursuant to the Adoption of the Transparency Directive 2004/109/EC March 28, 2011 This report (the “Annual Report”) includes the information that is required to be published by FAGE DAIRY INDUSTRY S.A. as of and for the year ended December 31, 2010, as required by Greek law 3556/2007 pursuant to the adoption of the Transparency Directive 2004/109/EC. This Annual Report is organised as follows: Pages Section A: Summary analysis of Senior Notes issued by the Company and other related information....... 2-6 Section B: Declarations of the members of the Board of Directors in accordance with art 4 (2) of Law 3556/2007.......................................................................................................................... 7 Section C: Report of the Board of Directors .................................................................................................. 8 Risk Factors........................................................................................................................... 9-17 Selected Consolidated Financial Information ..................................................................... 18-20 Management’s Discussion and Analysis of Financial Condition and Results of Operations.............................................................................................................................. 21-22 Results of Operations for the Group ...................................................................................
    [Show full text]
  • Greek Wine and Spirits
    «Recharging Greek Youth to Revitalize the Agriculture and Food Sector of the Greek Economy» Final Report Sectoral study 6 Greek wines and Distillates Athens, December 2015 Wine comforts the sad Revives old men Inspires young people Makes the weary let go of his toil Lord Byron 1 «New agriculture for a new generation - Recharging Greek Youth to Revitalize the Agriculture and Food Sector of the Greek Economy» Sectoral Study 6 Greek wines and Distillates. Scientific Manager, Georgios Kotseridis Team Member Position Alvanos Stefanos MBA in Agribusiness Management Eirini Polychronidou Business administration graduate (MBA) Stamatina Kallithraka AUA Assistant professor for oenology Niki Proxenia Research technician in the Lab. of Oenology Melakis Antonis M.Sc. Chemist-Oenologist Karathanos Athanasios M.Sc. Chemist-Oenologist- distillation specialist Iliopoulos Kostas Director of the Institute of Agricultural Economics Perpera Sofia M.Sc. Oenologist-All about Greek wines- Efstathios Klonaris Assistant Professor of economics Bouza Despina M.Sc. Agronomist specialised on viticulture Daskalakis Ioannis M.Sc. agronomist specialised on viticulture Aikaterini Biniari AUA Assistant professor on viticulture Krytsalis Polyvios Logitech Contents List of tables .................................................................................................................................................9 List of figures ...........................................................................................................................................
    [Show full text]
  • Innovation Report
    A thematic network on High Nature Value farming Learning, Innovation & Knowledge Learning Area “Mountains of Thessalia” (Greece) INNOVATION EXPERIENCES AND NEEDS Contribution to deliverable D2.6.1 Date: October 2017 Authors: Goussios Dimitris, Anthopoulou Theodossia, Faraslis Ioannis, Gaki Dimitra, Triantou Labrini, Vlahos George This project has received funding from the European Union Horizon 2020 research and innovations program under Grant Agreement No. 696391 This report represents the views of the authors. The Research Executive Agency is not responsible for any use that may be made of the information it contains 1 Contents Slide 2: Introduction and contents Slide 3: The challenges facing HNV farming in LA Thessalia Slide 4: Overview of innovation in LA Thessalia Slide 6: Innovation examples in LA Thessalia: what are their strengths and weaknesses for HNV farming? Slide 7-10: What are the main innovation needs in LA Thessalia, and how could they be addressed? Slide 11: Innovations from outside the LA that could help address LA needs Slide 12: Innovation examples for which LA Thessalia is looking to other Member States Slide 13: Innovation fiches from Greece Slide 14-21: Greece – innovation (1) _ Terra Thessalia, a territorial cluster for dairy products of pastoral livestock Slide 22-29: Greece – innovation (2) _ Participatory Guarantee System Slide 30-34: Greece – innovation (3) _ Public participation and consultation 3D-Mapping tools Slide 35-39: Greece – innovation (4) _ GPS-Tracking to monitoring and certification of extensive livestock-farming 2 Challenges facing HNV livestock farming in La Thessalia LA has a great tradition in pastoral-permanent and transhumant- livestock as well as in small HNV agricultural holding (polyculture).
    [Show full text]
  • Culinary Tourism in Greece: Can the Past Define the Future? a Comparative Analysis by Using 10 Case Studies
    Munich Personal RePEc Archive Culinary Tourism in Greece: Can the past define the future? A comparative analysis by using 10 case studies Karagiannis, Dimitris and Metaxas, Theodore University of Thessaly, Department of Economics, Greece 2015 Online at https://mpra.ub.uni-muenchen.de/66846/ MPRA Paper No. 66846, posted 24 Sep 2015 06:50 UTC Culinary Tourism in Greece: Can the past define the future? A comparative analysis by using 10 case studies Dimitris Karagiannis PhD Researcher Department of Economics, University of Thessaly, Korai 43, 38 333, Volos, Greece Tel: ++30 24210 74917 Fax: ++30 24210 74772 Email: [email protected] Theodore Metaxas Assistant Professor Department of Economics, University of Thessaly, Korai 43, 38 333, Volos, Greece Tel: ++30 24210 74917 Fax: ++30 24210 74772 Email: [email protected] Abstract This paper examines the possibility that gastronomy, based on ancient Greek values, could be part of the answer for economic prosperity through the development of food tourism in a country with harsh economic environment such as Greece. We examine if local food, culture and tourism could become great fields of new entrepreneurial and thus regional development when paired with knowledge, innovation and quality. We shall examine what the historical background on ideas such as gastronomy, entrepreneurship, and innovation in ancient Greek culture; in order prove that the answer to contemporary business practicing might be hidden in the history of the country. Real examples of innovative entrepreneurship related to gastronomy will be presented as case studies. By analyzing them, we will prove that there is an answer for potential business growth, when tailor-made solutions are applied that take into account the unique characteristics of a place while utilizing its competitive advantages.
    [Show full text]
  • Developing the Typical Dairy Products of Thessaly Diagnosis and Local Strategy
    Developing the typical dairy products of Thessaly Diagnosis and local strategy January 2014 Developing the typical dairy products of Thessaly January 2014 Diagnosis and local strategy REFERENCES This publication has been produced as part of the LACTIMED project with the financial assistance of the European Union under the ENPI CBC Mediterranean Sea Basin Programme. The contents of this document are the sole responsibility of the University of Thessaly (UTH) and the Mediterranean Agronomic Institute of Montpellier (CIHEAM-MAIM), partners of LACTIMED project, and can under no circumstances be regarded as reflecting the position of the European Union or of the Programme’s management structures. LACTIMED aims to foster the production and distribution of typical and innovative dairy products in the Mediterranean by organising local value chains, supporting producers in their development projects and creating new markets for their products. The project is implemented under the ENPI CBC MED Programme, and is financed, for an amount of EUR 4.35 million, by the European Union through the European Neighbourhood and Partnership Instrument. The European Union is made up of 28 Member States who have decided to gradually link together their know- how, resources and destinies. Together, during a period of enlargement of 50 years, they have built a zone of stability, democracy and sustainable development whilst maintaining cultural diversity, tolerance and individual freedoms. The European Union is committed to sharing its achievements and its values with countries and peoples beyond its borders. The 2007-2013 ENPI CBC Mediterranean Sea Basin Programme is a multilateral Cross-Border Cooperation initiative funded by the European Neighbourhood and Partnership Instrument (ENPI).
    [Show full text]
  • Greek Food & Wine
    The National Herald NOVEMBER 18, 2006 GREEK www.thenationalherald.com Food&Wine California Dreamin’: Westcoast Byzantine Greek Fusion Food Let’s Toast and Boast About Greek Wines Why is Greek Food so Healthy? A Unique Group of Women: The Recipe Club of St. Paul’s Never Too Early to Start Thinking About the Holidays 2 Greek Food & Wine THE NATIONAL HERALD, NOVEMBER 18, 2006 THE NATIONAL HERALD, NOVEMBER 18, 2006 Greek Food & Wine 3 4 Greek Food & Wine THE NATIONAL HERALD, NOVEMBER 18, 2006 By Jim Botsacos least 3 hours or overnight. Chef/Partner of Molyvos 2. When ready to cook, combine chicken stock, butter, 2 tablespoons Vasilopita extra virgin olive oil, salt and pep- New Year Cake per to taste. In a medium sauce pan, bring to a boil. Cook for 5-6 INGREDIENTS: minutes, then reserve, this will be 4 1/2 cupsAll Purpose Flour your basting liquid. 1 tsp Salt 3. Place a medium sauté pan on ? tsp Baking Soda medium high heat, add 2 table- 1 tsp Baking Powder spoons of oil, remove breast from 5 Eggs, separated marinate and season with salt and 1/2 cup Milk pepper. Place in pan skin side 3/4 cup Orange Juice down. Brown on all sides equally – Zest of 3-4 Oranges approximately 6-8 minutes to 8oz Butter brown on all sides. 1 3/4 cup Granulated Sugar 4. Place seared turkey breasts in Confectioner’s Sugar the roasting pan, skin up. Top with One Silver Coin basting liquid, basting every 15 minutes until the turkey is cooked 1.
    [Show full text]
  • Mediterranean Diet and Cuisine (Discourse in Which All Above Mentioned Narratives Intertwine)
    New Agriculture for a New Generation: Recharging Greek Youth to Revitalize the Agriculture and Food Sector of the Greek Economy Evaluation of the popularity of Mediterranean and Greek Diet/Cuisine in Europe and the USA Project Leader: Rodica Arpasanu Researcher(s): Philip Papadopoulos Kleovoulos Alexiadis Page 1 of 259 TABLE OF CONTENTS 1. EXECUTIVE SUMMARY………………………………………………………..5 EXECUTIVE SUMMARY GREEK……………………………………………...6 a. List of Abbreviations……………………………………………………..7 b. List of Figures……………………………………………………………..8 c. List of Tables……………………………………………………………..15 2. INTRODUCTION………………………………………………………………..16 3. RESEARCH METHODOLOGY………………………………………………...17 a. Desk Research……………………………………………………………17 b. Primary Research………………………………………………………...18 4. THEORETICAL BACKGROUD………………………………………………..20 a. Food a cultural expression of changing times………………………….20 b. The Mediterranean Diet………………………………………………….21 c. Mediterranean Cuisine…………………………………………………...25 d. MD/MC consumers………………………………………………………27 5. ANALISYS & DISCUSSION…………………………………………………...30 a. Google Trends analysis…………………………………………………30 b. Google Trends - Mediterranean Diet and Mediterranean cuisine…….32 c. Interim conclusion………………………………………………………38 6. POTENTIAL MARKETS REPORTS…………………………………………..39 a. European Food service Overview………………………………………44 b. GERMANY………………………………………………………………46 i. German foodservice overview……………………………………51 ii. MGR Market Overview………………………………………….52 iii. Google trends Germany………………………………………….54 iv. Primary research findings………………………………………...58 v. Market entry considerations……………………………………...63
    [Show full text]