Le Fromage AOP “Feta”
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Advancing the Value of Local Livestock Breeds: the Case of Greek Cheese Ladotyri Mytilinis
Advancing the Value of Local Livestock Breeds: The Case of Greek Cheese Ladotyri Mytilinis Maria Spilioti1, Spiros Stahtiaris2, Antonios Kominakis3, Pavlos Karanikolas4, Konstantinos Tsiboukas5 1Doctoral Candidate – Department of Agricultural Economics & Rural Development Agricultural University of Athens, Greece; e-mail: [email protected] 2Doctor – Agriculture Economics Research Institute (AGRERI), Greece; e-mail: [email protected] 3Associate Professor – Department of Animal Science and Aquaculture, Greece; e-mail: [email protected] 4Associate Professor – Department of Agricultural Economics & Rural Development Agricultural University of Athens, Greece; e-mail: [email protected] 5Professor – Department of Agricultural Economics & Rural Development Agricultural University of Athens, Greece; e-mail: [email protected] Abstract. The present study aims to develop an effective niche marketing strategy for Ladotyri Mytilinis. There will be a particular emphasis on the preservation, protection, and promotion of the local Lesvos sheep breed. Interviews took place at livestock cooperatives in Lesvos, to collect primary data. ‘Ladotyri Mytilinis’ is a traditional Protected Designation of Origin (PDO) cheese made from the milk of the autochthonous Lesvos sheep that is part of the local agricultural heritage and major shaper of the island’s ecosystem. Enhancing the ties between the indigenous sheep breed and Ladotyri Mytilinis is a significant step towards sustainable rural development, as well as the differentiation of Ladotyri Mytilinis through effective product placement. The recognition of the multiple benefits of maintaining the local breed can be an essential part of an improvement plan for the promotion of this cheese, which can generate a substantial upgrading of its value chain. Keywords: Local; Breed; PDO; Marketing Plan. 1 Introduction Over the last years, the global population is growing rapidly rendering food security of paramount importance. -
Non-Conventional
Bulgarian Chemical Communications, Volume 46, Special issue B (pp. 68 – 72) 2014 Physical and physico-chemical parameters of Greek cheeses M. Kasapian, Z. Dičáková *, E. Dudriková *, P. Bystrický * University of Veterinary Medicine and Pharmacy, Department of Hygiene and Food Technology, 041 81 Košice, Slovakia. Received August 15, 2014; accepted December 25, 2014 Some physical and physico-chemical parameters of 15 different Greek cheeses were assessed. Cheeses differed as to the origin (cow, sheep and goat), they had different texture (soft, semi-hard and hard) and they were from different regions in Greece. The aw values in observed samples ranged from 0.799 (in semi-hard cheese Kefalotiri) to 0.889 (in soft cheese Katiki Domokou); while the average value of water activity in the samples was 0.851. Water content of the samples was 24.0 to 73.6 %. Dry matter in cheese thus constituted from 26.4 to 76 %. Fat content in dry matter was from 34.27 to 62.11 %. NaCl concentration in cheeses ranged from 0.82 over 5.15 %. Colour data for the monitored cheeses were analyzed colorimetrically and expressed by CIElab colour range as parameters L*, a*, b*. Keywords: Greek cheese, water activity, pH, dry matter, fat, NaCl, colour. INTRODUCTION partly produced during ripening or as in the case of Cheeses include the traditional Greek foods and NaCl, are added during manufacturing. The low their production has a long tradition and describes it molecular soluble compounds (especially sodium already Homer [1]. Greeks in cheese consumption chloride) have the biggest influence on the water ranks third in the world (behind France and activity in cheese [5-7]. -
Vol4 Issue2 Full Issue.Pdf
ISSN: 2147-8775 2016 Volume4 Issue2 ABOUT THIS JOURNAL Journal of Tourism and Gastronomy Studies is an academic, refereed and online journal publishing research, review, and theoretical articles in the field of tourism and gastronomy. The journal is published four times a year. The articles to be submitted should be in English or Turkish. Journal of Tourism and Gastronomy Studies welcomes articles from different institutions and countries. All manuscripts submitted to the Journal of Tourism and Gastronomy Studies is sent to the referees after the initial review of the editorial board with respect to formatting and content. Manuscripts must be submitted in accordance with the style of writing specified in the book of “The Publication Manual of the American Psychological Association (5th edition). Web Adress www.jotags.org Chaırman of The Editorial Board The Members of The Editorial Board Kurban ÜNLÜÖNEN (Ph.D.) R. Pars ŞAHBAZ (Ph.D.) Editor in Chief Fügen DURLU ÖZKAYA (Ph.D.) İrfan YAZICIOĞLU (Ph.D.) [email protected] Menekşe CÖMERT (Ph.D.) Hakan KOÇ (Ph.D.) Aybuke CEYHUN SEZGİN Ahmet TAYFUN Alper IŞIN Burcu KOÇ Abstracting&Indexing ULAKBİM Index Copernicus International ASOS Index International Scientific Indexing Global Impact Factor (GIF) Universal Imfact Factor Scholar Steer Acar Index Directory of Research Journals Indexing (DRJI) Scientific Indexing Services (SIS) CiteFactor Academic Scientefic Journals Journal of Tourism&Gastronomy Studies BOARD OF REFEREES Ahmet TAYFUN, Gazi Üniversitesi, Turizm Fakültesi, Turizm İşletmeciliği -
The Labelling of Food in Ireland 2002
The labelling of food in Ireland 2002 Item Type Report Authors Food Safety Authority of Ireland (FSAI) Rights Food Safety Authority of Ireland Download date 26/09/2021 09:26:40 Link to Item http://hdl.handle.net/10147/44813 Find this and similar works at - http://www.lenus.ie/hse The Labelling of Food in Ireland 2002 in Ireland The Labelling of Food The Labelling of Food Sábháilteachta Bia na hÉireann in Ireland 2002 Mainistreach, Sráid na Mainistreach Íocht., ha Cliath 1 300 01 fsai-label Cover inside 19/3/02 12:05 pm Page 1 The Labelling of Food in Ireland 2002 Published by: Food Safety Authority of Ireland Abbey Court Lower Abbey Street Dublin 1 Telephone:+353 1 817 1300 Facsimile: +353 1 817 1301 E-mail: [email protected] Website: www.fsai.ie ©2002 ISBN 0-9540754-0-4 17221-fsaiLabellingReport-Sec 1 22/3/02 10:42 am Page 1 CONTENTS FOREWORD 1 1. INTRODUCTION TO IRISH AND EUROPEAN LAW 3 1.1 Irish legislative process 3 1.2 European Union legislative process 3 1.3 Laws of the European Union 4 1.4 Irish law implementing European Union law 5 1.5 Commission Green and White Papers 5 2. INTRODUCTION TO LABELLING 7 2.1 Where can I find the rules on labelling? 7 2.1.1 General labelling provisions for foodstuffs 7 2.1.2 Other labelling requirements for specific foodstuffs 7 2.1.3 The Codex Alimentarius Commission 8 2.2 How to use this guide 8 3. GENERAL LABELLING REQUIREMENTS IN IRELAND 9 3.1 Scope 9 3.1.1 When do the labelling rules apply? 9 3.2 Definitions 9 3.3 General requirements – labelling must not mislead the consumer 10 3.4 Language 11 3.5 -
Accord Entre La Confédération Suisse Et La Communauté Européenne Relatif Aux Échanges De Produits Agricoles 0.916.026.81
Texte original 0.916.026.81 Accord entre la Confédération suisse et la Communauté européenne relatif aux échanges de produits agricoles Conclu le 21 juin 1999 Approuvé par l’Assemblée fédérale le 8 octobre 19991 Instrument de ratification déposé par la Suisse le 16 octobre 2000 Entré en vigueur le 1er juin 2002 (Etat le 4 mai 2012) La Confédération suisse, ci-après dénommée «la Suisse», et la Communauté européenne2, ci-après dénommée «la Communauté», ci-après dénommées «les Parties», résolues à éliminer progressivement les obstacles pour l’essentiel de leurs échanges, en conformité avec les dispositions contenues dans l’Accord instituant l’Organisa- tion mondiale du commerce concernant l’établissement de zones de libre-échange, considérant qu’à l’art. 15 de l’Accord de libre-échange3 du 22 juillet 1972, les Parties se sont déclarées prêtes à favoriser, dans le respect de leurs politiques agrico- les, le développement harmonieux des échanges de produits agricoles auxquels ne s’applique pas cet accord, sont convenues des dispositions qui suivent: Art. 1 Objectif 1. Le présent Accord a pour but de renforcer les relations de libre-échange entre les Parties par une amélioration de leur accès au marché des produits agricoles de l’autre Partie. 2. Par «produits agricoles», on entend les produits énumérés aux chap. 1 à 24 de la Convention internationale sur le système harmonisé de désignation et de codification des marchandises4. Aux fins de l’application des annexes 1 à 3 du présent Accord sont exclus les produits du chap. 3 et des positions 16.04 et 16.05 du Système har- monisé ainsi que les produits des codes NC 05119110, 05119190, 19022010 et 23012000. -
Food Safety, Production Modernisation and Origin Link Under EU Quality Schemes
Food Safety, Production Modernisation and Origin Link under EU Quality Schemes. A case study on Food Safety and Production Modernisation role and their interference with the origin link of quality scheme cheese products originating from Greece, Italy and United Kingdom. Papadopoulou Maria September 2015-June 2017 Law and Governance Group (LAW) i | P a g e Acknowledgments First and foremost, I would like to thank my MSc thesis first supervisor, Dr. Mrs. Hanna Schebesta, for her valuable insights, support and understanding during the whole project, from the very first moment that I shyly delineated the idea for this project in my mind till the completion of the present paper one and a half years later. I would also like to express my grateful regards to my MSc thesis second supervisor, Dr. Mr. Dirk Roep, that it was under his course “Origin Food” in spring of 2015 that I first came up with the idea of writing for the interactions of food safety and origin foods and who corresponded so positively to my call to be my second supervisor and who supported me with his knowledge on origin foods and rural sociology, scientific fields unknown to me till recently. Many thanks to all colleagues of Law & Governance group of Wageningen University in 2015 that where happy and willing to discussed my concerns on the early steps of this project and that where present in both my Research proposal & Thesis presentation with their constructive remarks. Special thanks to MSc and PhD students of Law & Governance group in late 2015 that accompanied my research work in the Law & Governance group corridor in Leeuwenborgh building of Wageningen University. -
English Purebred
GREECE GREEK STRATEGY FOR A SUSTAINABLE MANAGEMENT OF FARM ANIMAL GENETIC RESOURCES COUNTRY REPORT FOR SoW-AnGR 2003 ABBREVIATIONS AnGR Animal Genetic Resources DAD-IS Domestic Animal Diversity Information System EAAP European Association for Animal Production FAO Food and Agriculture Organization of the United Nations FP Focal Point NA Non Applicable ΝΙ Νο Information NGOs Non-Governmental Organisations PGR Plant Genetic Resources RBI Rare Breeds International SAVE Safeguard for Agricultural Varieties in Europe SoW-AnGR State of the World's Animal Genetic Resources 2 CONTENTS FIRST PART....................................................................................................4 THE STATE OF AGRICULTURAL BIODIVERSITY IN THE FARM ANIMAL SECTOR OF THE COUNTRY .........................................................................4 CHAPTER 1. INTRODUCING THE COUNTRY ..........................................5 CHAPTER 2. PRODUCTION SYSTEMS ...................................................12 2.1 Primary Animal Production Systems in Greece......................12 2.2 Most important Animal and secondary Products ...................20 CHAPTER 3. THE STATE OF GENETIC DIVERSITY...............................24 CHAPTER 4. THE STATE OF UTILIZATION OF AnGR ............................31 4.1 The State of Use of AnGR ..............................................................31 4.2 The development of AnGR.............................................................31 4.3 Obstacles, Opportunities, and Needs for Use and Development of AnGR -
Fresh Baked Breads Feast of the Gods
fresh baked breads lalangia charoupi tiropita rolls fried dough, thyme honey 6 carob, petimezi, sea salt 4 halloumi, graviera, olive oil, honey 2 per piece feast of the gods 349 • add wine pairing +35 per person Served with traditional condiments louza Cyclades, pork, smoked paprika, chili flake 9 loukaniko Attica, pork, orange zest, cognac 8 noumboulo Corfu, wild boar, coriander, red wine 8 brizola Evritania, beef, oregano, olive oil 9 akrokolion Evritania, lamb, garlic, black pepper 14 octopus mortadella House made, pistachio, peppercorns, lamb suet 12 metsovone PDO Metsovo, cow’s milk, semi-hard, smoked 8 graviera PDO Naxos, sheep milk, hard, nutty 8 manouri PDO Macedonia, sheep milk, semi-soft, creamy 6 kalathaki PDO Lemnos, sheep milk, soft, salty 8 ladotyri PDO Lesvos, ovine milk, semi-hard, olive oil 7 sfela PDO Messinia, sheep milk, semi-hard, peppery 8 tzatziki Greek yogurt, cucumber, dill, garlic, sea salt, sourdough, make it yourself 14 htipiti whipped feta, roasted red peppers, boukovo, crispy chicken skins 12 taramosalata mullet roe, avgotaraho, taro chips 16 dakos local heirloom tomatoes, caper berries, olive oil rusk, kalathaki mousse 16 salata shaved carrots, asparagus, zucchini, summer squash, crushed almonds, Metaxa vin 14 pantzaria sea-salt roasted beets, black garlic skordalia, red wine vinegar 10 patates lemon potatoes, herbed panko crust, oregano béarnaise 10 artichoke a la polita baby artichokes, smashed pea ‘arakas,’ pearl onions, sunchokes, carrots 16 papoutsakia “little shoes” eggplant, mushrooms, béchamel, mizithra -
Wedding Menus 2
CREATE YOUR OWN WEDDING MENUS 2 WEDDING MENU Α΄ €63,00 per person (Prices include VAT) Welcome Drink Mini Bruschetta with Katiki Domokou Cheese, Cherry Tomato & Olive Oil FIRST DISH MAIN DISH Raviolli Stuffed with Spinach & Parmesan Pork Tenderloin Stuffed with Mastello Cheese from Chios in Grilled Tomato & Basil Sauce with Green Peppercorn Sauce & Brady or Potato Mouselline with Truffle & Grilled Asparagus Mille-Feuille with Goat Cheese & Parma Ham, or Avocado Tartar & Rocket Oil Salmon Filet in Saffron Sauce with Red Chili & Ginger Sauté Spinach & Vegetable Tagliatelle SALAD Colorful Salad in Puff Nest with Grilled Manouri Cheese, DESSERT Sundried Tomato & Grape Vinaigrette Wedding Cake of your own Choice of Flavor & Decoration or Green Salad with Shrimps, Orange Filets, Aromatic Filter Coffee Pine Seeds & Dressing with Lime & Dill 3 WEDDING MENU B΄ €70,00 per person (Prices include VAT) Welcome Drink Mini Bruschetta with Katiki Domokou Cheese, Cherry Tomato & Olive Oil COLD APPETIZER MAIN DISH Rolls with Smoked Salmon & Philadelphia Cream Cheese Grilled Veal Entrecote with Aromatic Mustard Butter in Chinese Cabbage Leaves Mashed Potatoes with Chives, Served with Horseradish Sauce Grilled Asparagus & Cherry Tomatoes or or Beef Carpaccio with Mustard Oil, Sauté Bass Filet in Vegetables Crust Poached Pear in Porto Wine, with Lemon & Capers Sauce Basil Jelly & Salad with Rocket Small Potatoes from Santorini with Fresh Herbs HOT APPETIZER DESSERT Homemade Cannelloni with Chicken & Porcini Mushrooms, Wedding Cake of your own Choice of Flavor -
Brunch Menu Every Sunday at the Poseidonion Grand Hotel Is a Special Day Shared Sitting Around the Table with Loved Ones
Brunch Menu Every Sunday at the Poseidonion Grand Hotel is a special day shared sitting around the table with loved ones. Brunch, the popular international custom that combines breakfast with lunch, takes on a Greek character and is transformed at our own Sunday table. Diners can enjoy a relaxed and pleasant mood in a friendly environment overlooking the Argosaronic, with fresh raw ingredients, creative flavours and a table big enough to seat all of Poseidonion’s friends. We recommend the Greek version of the brunch menu, with suggestions that embody the taste of our own Sundays, as well as special touches on popular choices that make them totally unique. Fresh eggs, vegetables, herbs from our bostani and authentic ingredients from all over Greece play a leading role in the dishes, from the appetizers and salads to the omelettes and pasta, while the Sunday celebration continues with main dishes and desserts that perfectly complement the most special day of the week. Bread (per person) - 2,5 - Eggs Eggs scrambled tomato sauce, cherry tomatoes, feta cheese, prosciutto - 9 - smoked salmon, avocado, katiki Domokou cheese, baby spinach - 11 - fresh truffle, mushroom ragout, graviera cheese - 13 - Oven omelette fried potatoes, village sausage, graviera cheese - 11 - Eggs Benedict smoked salmon - 14 - prosciutto - 12 - Croque moussakas mince, aubergine, zucchini, potato, graviera cheese - 14 - + fried egg - 15 - Croque wild greens pie seasonal greens, herbs, anthotyro cheese - 12 - + fried egg - 13 - Salads Lettuce salad crab, graviera cheese, -
Sheep and Goat Farming in Greece: Implications and Challenges for the Sustainable Development of Less Favoured Areas
Sossidou E. et. al./Scientific Papers: Animal Science and Biotechnologies, 2013, 46 (2) Sheep and Goat Farming in Greece: Implications and Challenges for the Sustainable Development of Less Favoured Areas Evangelia Sossidou, Christina Ligda, Ioannis Mastranestasis, Demetrios Tsiokos, Foteini Samartzi Hellenic Agricultural Organisation-DEMETER, Directorate General of Agricultural Research, Veterinary Research Institute, 57001, Thessaloniki, Greece Abstract Sheep and goat farming is considered to be one of the most dynamic sectors of the rural economy in Greece, both in terms of employment and overall income. The aim of this paper is to review the levels of sustainability in the small ruminant production systems in two Less Favoured Areas of Greece (LFAs): (1) in the mountainous areas of Epirus, and (2) in the island of Lesvos. In this context, the characteristics of the production systems that have significant impact on the sustainable development of rural areas under study are underlined. The sustainability is examined by the ecological, social and economic points of view, supplemented with cultural and regional elements. The ultimate purpose is to conclude with the challenges for the future rural development in LFAs through the sustainable development of sheep and goat farming. Data is based on surveys undertaken by the SEE-ERA.NET PLUS ‘INDI_SHEEP TRADI_CHEESE’ Project and the ARIMNET ‘DoMEsTIc’ Project, still in process. Keywords: Less Favoured Areas, rural development, sheep and goat farming, sustainability, SWOT analysis 1. Introduction extensive production system is predominant, with 78% of the Greek sheep flocks and 90% of the Sheep and goat farming is considered to be one of goats flocks are being reared in low-input the most dynamic sectors of the rural economy in production systems. -
The Impact of Ladotyri Mytilinis PDO Cheese on the Rural Development of Lesvos Island, Greece Hristos Vakoufaris
Local Environment Vol. 15, No. 1, January 2010, 27–41 The impact of Ladotyri Mytilinis PDO cheese on the rural development of Lesvos island, Greece Hristos Vakoufarisà Department of Geography, University of the Aegean, University Hill, Office 2.20, Mytilini 81100, Greece Protected designations of origin (PDOs) and protected geographical indications (PGIs) are an important aspect of the recent turn towards quality agri-food products in the EU. However, their actual impact on rural development is not clear. This paper contributes to the debate over the impact of PDOs and PGIs by focusing on Ladotyri Mytilinis PDO, a cheese produced exclusively on Lesvos island, Greece. The socio-economic and environmental impact of Ladotyri Mytilinis PDO is based on findings from two field researches. Secondary data by the National Statistical Service of Greece and by other sources are also used. According to the findings the impact of Ladotyri Mytilinis PDO cheese, and of its various actors that construct its supply chain, is on the one hand very important for Lesvos island but on the other hand not radically different when compared to the impact of Graviera, a close substitute and non-PDO cheese, which is also produced in the area by the same actors. Keywords: protected designation of origin; Ladotyri Mytilinis; Graviera; Lesvos; Greece Geographical indications in the EU and their impact on rural development According to the EU, rural development focuses on improving the competitiveness of the agricultural and forestry sector, improving the environment and the countryside, improving the quality of life in rural areas and encouraging diversification of the rural economy (Commission of the European Communities 2005).