DOCSLIB.ORG

Trofima-Pota2009.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Trofima-Pota2009.Pdf n • GRAPHIC DESIGN • PACKAGING DESIGN • WEB DESIGN • MULTIMEDIA DESIGΝ • COMMUNICATIONS ΕΦΕΣΟΥ 4, 17121 ΝΕΑ ΣΜΥΡΝΗ T : 210 9324440 F : 210 9324473 E : [email protected] W: tangram.gr • Επίβλεψη και τήρηση βιβλίων όλων των κατηγοριών • Μηχανοργάνωση Λογιστηρίων • Σύµβουλοι • Χρηµατοοικονοµικές Μελέτες • Φοροτεχνικές Εφαρµογές • Νοµική Υποστήριξη: Άννα Μπούντα & Συνεργάτες Υπεύθυνος ανάλυσης: Πάρης Μήτσου Φιλολάου 188Α 11634 Αθήνα. Τηλ.: 210 7561605 - 210 7561430 Fax: 210 7511092 www.diktio.com.gr e-mail:[email protected] ΧΑΙΡΕΤΙΣΤΗΡΙΑ ΜΗΝΥΜΑΤΑ GREETING MESSAGES Η ιστορία του κλάδου δείχνει ότι η οργανωµένη βιοµηχανία τροφίµων αντα- ποκρίνεται στις προκλήσεις των καιρών, επενδύοντας σε σύγχρονες γραµµές παραγωγής, σε ποιότητα, σε καινοτόµα προϊόντα και, µέσα σε πλαίσιο ισχυρού ανταγωνισµού, δηµιουργώντας ανάπτυξη και θέσεις εργασίας. Σήµερα, έχουµε το ανώτατο επίπεδο διατροφικής ασφάλειας που υπήρξε ποτέ στον πλανήτη µας κι αυτό οφείλεται στο γεγονός ότι η δουλειά που γίνεται στη βιοµηχανία τροφίµων διεθνώς, είναι τεράστια και άρτια από επιστηµονικής πλευράς. Παρά ταύτα, ο κλάδος αντιµετωπίζει σηµαντικές προκλήσεις και άλλης µορφής που πηγάζουν κυρίως από τις συνεχώς αυξανόµενες απαιτήσεις των καταναλω- τών σε ό,τι αφορά στη διατροφική αξία, στην ασφάλεια και στις περιβαλλοντικές των τροφίµων. Η βιοµηχανία τροφίµων, όµως, είναι αυτή που έχει το µεγαλύτερο συµφέρον να προστατέψει και να ενηµερώσει τον καταναλωτή. Κι αυτό ακριβώς κάνει, αναλαµβάνοντας µάλιστα ηγετικό ρόλο στην προσπάθεια αυτή. Η υπεύθυνη ανταπόκρισή της σ’ αυτές τις ολοένα αυξανόµενες απαιτήσεις, υποχρε- ώνει τον κλάδο να προχωρήσει σε πρόσθετες επενδύσεις σε έρευνα, καθώς και στην υιοθέτηση πρόσθετων διαδικασιών ελέγχων. Τον υποχρεώνει να βελτιώνει σταθερά την ποιότητα της πληροφόρησης που δίνει στους καταναλωτές –από τις πληροφορίες στις συσκευασίες µέχρι την αλήθεια στις διαφηµίσεις. Την υποχρεώνει, επίσης, να πληροφορεί τον καταναλωτή, ανοιχτά, έγκυρα και έγκαιρα, για το πραγµατικό µέγεθος οποιουδήποτε κινδύνου και τις πιθανότητες να υπάρξουν κάποιες συνέπειες. Στο πλαίσιο αυτό, συναφής και απαραίτητος στόχος για τη βιοµηχανία τροφί- µων είναι η συνεχής βελτίωση των διατροφικών συνηθειών µας και η αύξηση της σωµατικής δραστηριότητάς µας, µε σκοπό τη βελτίωση της υγείας µας. Η συ- νεργασία της επιστηµονικής κοινότητας, των καταναλωτικών οργανώσεων, της βιοµηχανίας τροφίµων και της πολιτείας, µπορεί να προωθήσει ισχυρές λύσεις, που προάγουν τη σωστή διατροφή και δίνουν απαντήσεις στις ανάγκες και στα προβλήµατα που προκύπτουν από µη ισορροπηµένες διατροφικές επιλογές και αποχή από τη σωµατική δραστηριότητα. Πριν από τέσσερα χρόνια, η Ευρωπαϊκή Ένωση αποφάσισε τη διαµόρφωση ευ- ρωπαϊκής κοινωνικής πλατφόρµας για τη διατροφή, τη φυσική δραστηριότητα και την υγεία, µε τη συµµετοχή κάθε κράτους-µέλους. Η βιοµηχανία τροφίµων οφείλει να υποστηρίξει µε θέρµη την ιδέα αυτή και να πρωτοστατήσει στην ανάληψη σχετικών πρωτοβουλιών –σε συνεργασία µε τους αρµόδιους θεσµούς και φορείς. Ειδικά, για τη χώρα µας η ανάληψη τέτοιων πρωτοβουλιών αποτελεί πραγµατική πρόκληση την οποία πρέπει να στηρίξουµε και να προωθήσουµε. Είναι η µόνη διέξοδος για να µη χαθεί µία ακόµη ευκαιρία, που αφορά στο µέλλον των παιδιών µας. ΔΗΜΗΤΡΗΣ ΔΑΣΚΑΛΟΠΟΥΛΟΣ Πρόεδρος Συνδέσµου Επιχειρήσεων & Βιοµηχανιών - ΣΕΒ 10 The history of the sector shows that the food industry responds to the challenges of the times by investing in modern lines of production, in quality, and in innovative products and by promoting growth and creating new jobs, within a framework of intense competition. Today, across the world, we have the highest ever level of dietary safety –and this is due to the fact that the scientific work carried out by the food industry is enormous and objective. Yet, the sector is faced with significant challenges of another nature that emanate from the ever increasing demands by the consumers regarding dietary values and safety and the impact of the Industry itself on the environment. The food industry, though, is the one that has the greatest interest to protect and inform the consumers. And this is exactly what it is doing, to a significant degree by assuming a corresponding leading role. The responsible response of the sector to those ever increasing demands, forces it to invest in research and development as well as in additional quality control systems. The industry is forced to constantly improve on the quality of the information it provides to the consumers –all the way from the details on the label to truth in advertising. And it is also forced to inform the public in an open, timely and accurate manner about the real magnitude of any dietary dangers and the probability that it will suffer some consequences. Within this framework a related and necessary target of the food industry is the continuous improvement of our dietary habits in conjunction with an effective exercise regime that aims to improve the public’s overall health status. The collaboration of the scientific community with consumers’ organizations, the food industry and the State can offer valid guidelines that promote healthy dietary habits and provide answers to the problems created by unhealthy eating and the lack of physical exercise. Four years ago, the European Union decided to design and, with the help of all member states, to implement a pan-European platform regarding eating habits, health and exercise. The food industry should wholeheartedly support this effort and should even assume a leading role –in collaboration with all relevant institutions and organizations. Especially for Greece, such an initiative amounts to a challenge that we should meet and promote. This is the only way in which one more opportunity to safeguard our children’s future will not be lost. DIMITRIS DASKALOPOULOS President of the SEV The Hellenic Federation of Greek Enterprices 11 ΧΑΙΡΕΤΙΣΤΗΡΙΑ ΜΗΝΥΜΑΤΑ GREETING MESSAGES Με ιδιαίτερη χαρά χαιρετίζω την 22η Διεθνή Έκθεση Τροφίµων – Ποτών – Τε- χνολογίας, µία έκθεση θεσµό που προσφέρει την ευκαιρία σε περισσότερες από 600 επιχειρήσεις να ενηµερωθούν για τις τελευταίες εξελίξεις σε έναν από τους πλέον καταξιωµένους κλάδους της ελληνικής οικονοµίας. Η Ελληνική Βιοµηχανία Τροφίµων είναι ταυτισµένη µε την οικονοµική ανάπτυ- ξη και την κοινωνική πρόοδο της Ελλάδας. Ο κλάδος µας επιδεικνύει δυναµισµό, ανταγωνιστικότητα και εξωστρέφεια µε την ανάπτυξη επενδυτικής και εµπορικής δραστηριότητας στα Βαλκάνια και την Ευρώπη. Μέσα από συνεχείς επενδύσεις σε τεχνολογικό εξοπλισµό, εγκαταστάσεις, συστήµατα διανοµής και παραγωγής αλλά και στην εκπαίδευση και κατάρτιση ανθρώπινου δυναµικού, η Ελληνική Βιο- µηχανία Τροφίµων έχει καταφέρει να ανταπεξέρχεται στις απαιτήσεις ενός παγκο- σµιοποιηµένου περιβάλλοντος και τις αυξανόµενες ανάγκες των καταναλωτών για διατροφικά βελτιωµένα και ασφαλή προϊόντα. Σε µία χρονιά που το οικονοµικό περιβάλλον δέχεται έντονες πιέσεις από την παγκόσµια χρηµατοπιστωτική κρίση, εύχοµαι η Διεθνής Έκθεση Τροφίµων και Πο- τών να αποτελέσει δίαυλο συνεργασίας και συνοχής για να ανταποκριθούµε στις προκλήσεις που έχουµε µπροστά µας. ΕΥΑΓΓΕΛΟΣ ΚΑΛΟΥΣΗΣ Πρόεδρος του Συνδέσµου Ελληνικών Βιοµηχανιών Τροφίµων 12 With great pleasure I salute the 22nd International Food Drink Technology Exhibition, an institution that offers the opportunity to more than 600 businesses to be informed on the latest developments in one of the most established fields of Greek economy. The Greek Food Industry is identified with the economic growth and social progress of Greece. Our field displays dynamism, competiveness and extroversion with the growth of investing and trading activity in Balkans and Europe. Through the constant investments in technological equipment, locations, distribution and production systems and in the education and training of the labor force, the Greek Food Industry manages to meet the demands of the global environment as well as the increased needs of the consumers for nutritionally improved and safe products. In a year where the economic environment receives the sheer pressure that derives from the financial crisis I hope that the International Food Drink Technology Exhibition functions as a channel of collaboration and coherence so that our industry can meet the challenges that lay ahead. EVANGELOS KALOUSIS President of the Fedetation of HEllenic Food Industries 13 14 ΠΕΡΙΕΧΟΜΕΝΑ CONTENTS Ελληνικά-Αγγλικά • Greek-English 1. Γενικές Πληροφορίες...17 General Information 2. Οργάνωση Έκθεσης...19 Exhibition Organizing 3. Ταυτότητα Έκθεσης...21 Exhibition’s Identity 4. Συντελεστές - Συνεργάτες...23-25 Partners - Cooperators 5. Τοµείς Έκθεσης...27-29 Exhibition’s Sectors 6. Συνοπτική παρουσίαση εκθετών (Αφλαβητικά - Ελληνικά)...31 Alphabetical Exhibitors Presentation (Greek) 7. Συνοπτική παρουσίαση εκθετών (Αφλαβητικά - Αγγλικά)...65 Alphabetical Exhibitors Presentation (English) 8. Συνοπτική παρουσίαση εκθετών...97 (ανά Αίθουσα & Τοµέα - Ελληνικά) Exhibitors Presentation (by Hall & Sector - Greek) 9. Συνοπτική παρουσίαση εκθετών...141 (ανά Αίθουσα & Τοµέα -Αγγλικά) Exhibitors Presentation (by Hall & Sector -English) 10. Ευρετήριο εκθετών...185 (ανά Αίθουσα & Τοµέα - Ελληνικά) Index of Exhibitors (by Hall & Sector - Greek) 11. Ευρετήριο εκθετών...255 (ανά Αίθουσα & Τοµέα - Αγγλικά) Index of Exhibitors (by Hall & Sector - English) 12. Παράρτηµα...325 Appendix 13. Σηµειώσεις...331 Notes 0 15 16 ΓΕΝΙΚΕΣ ΠΛΗΡΟΦΟΡΙΕΣ GENERAL INFORMATION Ελληνικά-Αγγλικά • Greek-English 1 17 22η IFDTEX • ΔΙΕΘΝΗΣ ΈΚΘΕΣΗ ΤΡΟΦΙΜΩΝ-ΠΟΤΩΝ-ΤΕΧΝΟΛΟΓΙΑΣ 5-9 ΦΕΒΡΟΥΑΡΙΟΥ 2009 AΘΗΝΑ ΚΑΤΑΛΟΓΟΣ ΕΚΘΕΤΩΝ Ιδιοκτησία MACK BROOKS HELLAS
Load more

Recommended publications
  • December 23, 2006
    The National Herald December 23, 2006 The National Herald is once again honored to join you and your family for Christmas. In addition to the other contents in this issue, we have spotlighted two short and abridged stories written by Photios Kontoglou (1895–1965), a gifted and spiritual artist. These stories depict two unique celebrations of Christmas in Aivali, Asia Minor. As the Christmas season draws near, many of us will be attending Orthodox churches and experiencing the spiritual power of Greek icons. Kondoglou was the foremost iconographer in Greece in the 20th century. He wrote extensively on the sacred art of iconography, in fact he is considered the man responsible for the revival of Byzantine iconography in the 1930’s. Kontoglou was born in 1895 in Aivali, Asia Minor. Together with his paintings and his writings, he published more than 3000 studies and articles, fighting for the eternal values of the Or- thodoxy and the Greek Tradition. Although known primarily as an iconist and philosopher, Kontoglou was also nominated for the Nobel Prize in literature. He was awarded the Cross-of-the- Commander of the Phoenix and received the Distinction of Letters and Arts from the Academy of Athens in recognition of all his exceptional work. We are also continuing our theme of Christmas past with a touching story, from the perspective of a Greek soldier, during the Albanian campaign of 1940-1941. Included in this insert is a lighthearted piece by Paul Papadeas about celebrating Christmas Greek style in North Carolina during the 1980’s. As for the story of Christmas present we leave it up to you, and from all of the staff of The National Herald we wish you “Χρόνια Πολλά.” Beverley MacDougall Special Section Assistant Editor 2 CHRISTMAS 2006 THE NATIONAL HERALD, DECEMBER 23, 2006 and fill their hearts and minds with The National Herald peace.
    [Show full text]
  • December 2019
    390 N. BROADWAY, #210 516-800-8000 JERICHO, NY 11753 FRIEDMANSIMON.COM PRST STD US POSTAGE PAID BOISE, ID LEGAL BRIEF PERMIT 411 516-800-8000 FRIEDMANSIMON.COM INSIDE THIS ISSUE DECEMBER 2019 1 Work, Family, and Melomakarono 2 What Great Leaders Have in Common Case Win: Leaving No Stone The Holiday Crunch Unturned? 3 When Patients Need Legal Aid A Hectic Time of Year That’s Worth It Cranberry Gingerbread ‘Tis the season of phone calls here at the everyone is incredibly supportive — it really firm as we rush toward 2020. Insurance does feel like being part of a family. I mean, Are You Making These Writing 4 companies are keen to close their books we even have our own holiday gathering Mistakes? for the year, and courts want to keep cases every year. Despite how hectic this season moving as fast as they can — it ends up is, we still set aside the time to get together, creating quite the holiday rush for personal eat a great meal, and enjoy each other’s injury lawyers. I definitely have a list of company. No matter what workplace you’re insurers to call every day, and you can bet in, when you have a close-knit team you can I check it twice. But, no matter how hectic bond with at moments like this, it’s a blessing. BREAK AWAY FROM BLAND things get here, not a day goes by that I’m not thankful to be a part of this team. Of course, I’ll still spend plenty of time with How to Write Content That Pops my own family this Christmas — something When it comes to winning over customers with content marketing, I went into personal injury law in 2013 sure to add a few pounds to my weight.
    [Show full text]
  • Fifteen Fab Things to Do When Its Raining in East Crete
    FIFTEEN FAB THINGS TO DO WHEN ITS RAINING IN EAST CRETE If you’re visiting East Crete between May and October rain is rare – but it happens. Luckily there are plenty of things to do when the weather’s bad. So why not take the stress out of that occasional dull day with our list of fifteen fab things to do when the clouds gather over East Crete? • 1. Buff up on your Minoan knowledge at The Sitia Archeological museum, which is the third largest on Crete. Near the main roundabout, on the corner of the main Sitia-Ierapetra road; tel: 2843023917 • 2.Get to know Opap, Myrton and other local wines on a tour of Sitia's winery • 3.Check out the collection of local weavings and other traditional homeware at Sitia’s Folklore museum, Kapetatan Sifnos; tel: 28 2843022861 • 4. Mosey around Eastern Crete exhibits including artefacts from the early Minoan cemetery of Mochlos, Zakros palace, Lato and Elounda, at Aghios Nikolaos’ Archaeological museum, Konstantinou Paleologou street; Tel: 28410-24943. • 5.Find out about local perfumes and edible weeds at Agios Nikolaos’ Iris museum, 28th Oktovriou pedestrian street; Tel: 28410 25899 (call before you go – opening times are erratic) • 6.Spend an hour supping on mezes in a typical kafeneion in the traditional village of Armeni ,village square, Armeni, near Handras • 7.Get under cover high up in the mountains as you discover the Dikteon Cave, one of Crete's most famous grottos packed with stalagmites and stalactites where, according to legend, Zeus was born. Mount Dicte range, just ouside of the village of Psyhro, Lassithi plateau • 8.Take a tour of an old olive press complete with working donkey, then buy everything from olive pate to oil at Agios Nikolaos Olive Farm • 9.
    [Show full text]
  • Bonelli's Eagle and Bull Jumpers: Nature and Culture of Crete
    Crete April 2016 Bonelli’s Eagle and Bull Jumpers: Nature and Culture of Crete April 9 - 19, 2016 With Elissa Landre Photo of Chukar by Elissa Landre With a temperate climate, Crete is more pristine than the mainland Greece and has a culture all its own. Crete was once the center of the Minoan civilization (c. 2700–1420 BC), regarded as the earliest recorded civilization in Europe. In addition to birding, we will explore several famous archeological sites, including Knossos and ancient Phaistos, the most important centers of Minoan times. Crete’s landscape is very special: defined by high mountain ranges, deep valleys, fertile plateaus, and caves (including the mythological birthplace of the ancient Greek god, Zeus) Rivers have cut deep, exceptionally beautiful gorges that create a rich presence of geological wealth and have been explored for their aromatic and medicinal plants since Minoan times. Populations of choughs, Griffon Vultures, Lammergeiers, and swifts nest on the steep cliffs. A fantastic variety of birds and plants are found on Crete: not only its resident bird species, which are numerous and include rare and endangered birds, but also the migrants who stop over on Crete during their journeys to and from Africa and Europe. The isolation of Crete from mainland Europe, Asia, and Africa is reflected in the diversity of habitats, flora, and avifauna. The richness of the surroundings results in an impressive bird species list and often unexpected surprises. For example, last year a Blue- cheeked Bee-eater, usually only seen in northern Africa and the Middle East, was spotted. Join us for this unusual and very special trip.
    [Show full text]
  • ILLY REPORT 2012 Download The
    SUSTAINABLE VALUE REPORT 2012 The function of industrial firms is fundamental and undeniable, but business alone cannot legitimise its conduct, which must encompass respect for human beings, the community, and the environment. Ernesto Illy – 1976 President of the European Association of Brand-name Industries - 1976 ILLY SUSTAINABLE VALUE REPORT 2012 IDENTITY AND VALUES Some promises last a lifetime... and some ideas change the world. Francesco Illy Founded illycaè based on a simple idea: making the best coee in the world and oering it to everyo- ne. Our work continues. In today's world, the lack of situation of social, economic and environmental sustainability is evident. Economic and social imbalances, environmental degradation, and intolerance are a constant reminder of this. illycaè has always considered ethics and quality its founding values. Through its behaviour and its products, it concretely adheres to the idea of sustainability as defined in the Brundt- land report. 1 ILLY SUSTAINABLE VALUE REPORT 2012 IDENTITY AND VALUES 2 ILLY SUSTAINABLE VALUE REPORT 2012 IDENTITY AND VALUES For illycaè company, sustainability is important for two What does respect for the environment mean? Mainly, by not reasons, one being economical and the other ethical. polluting and then, secondly by reducing waste, and thirdly by The economic one is based on the supply chain of the best using renewable resources as much as possible. coee in the world correspondin to our mission. The coee in the world has to be produced by farmers in So, it is clear that with this system we are able adhere to the countries in the southern hemisphere who have to be able to United Nation’s definition of sustainability which means quite do that with time and hover the time.
    [Show full text]
  • Crete Restaurant Guide
    MEETand EAT inCRETE FINE DINING GUIDE 2008 SUMMER FREE from LETTER the EDITOR THERE'S MORE TO CRETAN CUISINE THAN LUKE-WARM MOUSSAKA… I've long held the belief that quite often food is the point of entry into the core of a country's culture, and for many, a country's cuisine is the primary reason for visiting a destination. Eating what and where the locals eat is a great way to scratch below the surface of a country, to understand its history and to become a part of its community. A summertime visit to a Greek Island offers many opportunities unique to this time of year. This is when home-grown produce is at its peak-bursting with color and flavor. And you will find no better location to indulge in this foodfest than Crete. Always celebrated as a tourist destination for beaches and antiquities, the Island, a treasure trove of wild foods and deeply rooted cooking traditions, is becoming a foodie hotspot, which could rival many of the European capitals in the gourmet game. But finding a great meal here on the Mediterranean's 5th largest island is not an easy task, which is why Meet and Eat in Crete was created-to help you go out of the way and off the tourist track. New to the Guide this summer is a selection of some of our top chosen tavernas in and around the island. As an antidote to the ubiquitous beach scene, try one of our agrotourism tavernas in a breathtaking mountain village, such as Prinos in Ano Asites.
    [Show full text]
  • Authentic Flavours of Pafos Authentic Flavours of Pafos
    Αυθεντικές γεύσεις της Πάφου Authentic flavours of Pafos Πρόγραμμα Διασυνοριακής Συνεργασίας «Ελλάδα – Κύπρος 2007-13» Προϋπολογισμός Έργου: €560.000 PAFOS REGIONAL BOARD OF TOURISM 7, Athinon & Alexandrou Papagou Avenue, Tolmi Court 101 P.O.Box 60082, 8100 Pafos, Cyprus Tel. +357 26818173 Fax. +357 26944602 Email: [email protected] Αυθεντικές γεύσεις της Πάφου Authentic flavours of Pafos Περιεχόμενα Πρόλογος 8 Αρτοποιήματα/ζυμώματα Γαλένα 66 Πάφος: Ο κήπος της κυπριακής Κολοκοτές 68 γαστρονομίας 10 Πασκιές 70 Τριμιθόπιτες 73 Τα αυθεντικά προϊόντα της Πάφου Σούπες Σούπα λουβάνα 75 16 Τυροκομικά προϊόντα Σούπα τραχανάς 77 27 Προϊόντα αλλαντοποιίας Ψαρόσουπα 79 Ελαιοκομικά 31 Φρούτα και λαχανικά 32 Κρεατικά Προϊόντα της Γεροσκήπου με ευρωπαϊκή Οφτόν της τερατσιάς 81 39 κατοχύρωση Ρέσι 82 40 Γλυκά Ρίφι (κατσικάκι) με χωστές 85 44 Τοπικοί οίνοι Στιφάδο βοδινό 87 Προϊόντα από χυμό σταφιλιού 50 Γλυκά/επιδόρπια Συνταγές Καττιμέρια με μαυρόλαδο 88 Ορεκτικά/σαλάτες/συνοδευτικά Κουραμπιέδες με λουκούμι Γεροσκήπου 91 Αγρέλια με αυγά 55 Μπανάνες στο φούρνο με μέλι και κανέλα 93 Καράολοι στιφάδο 57 Κέικ μπανάνας 93 Κολοκυθοανθοί γεμιστοί 59 Παστελάκι με φυστίκια 95 Κόκκινα μανιτάρια με κρεμμύδια 61 Πορτοκαλόπιτα 97 Σαλάτα με αγγούρι και φυστίκια 63 Τερτζελούθκια με χαρουπόμελο 99 Χωστές με αυγά 65 Χαλβάς κουβαρκαστός με έψημα Καυκαρούες βραστές με λάδι 65 ή χαρουπόμελο 101 ISBN 978-9963-2152-0-1 5 Index Introduction 9 Breads/pastries Galéna 67 Pafos: The garden of Cyprus Kolokotes 69 gastronomy 12 Paskies 71 Crunchy cookies with terebinthus berries
    [Show full text]
  • Nature Park of Sitia Is on the Easternmost Edge of Crete, in the Municipality of Sitia
    This publication was designed by the Natural History Museum of Crete for the Municipal- ity of Sitia, due to the implementation of the action 2.3.1 “Development of an Ecotouristic guide” of the project “Geotourism and local development (GEOTOPIA)”, funded 80% by the European Union and by 20% by national funds from Greece and Cyprus, through the Greece-Cyprus 2007 - 2013 cross-border cooperation programme. “GEOTOPIA” refers to the collaboration of two mountainous and insular areas, the Munici- pality of Sitia in Crete and the mountain Troodos in Cyprus, which are characterized by their wealthy natural, geological and cultural environment, by underdevelopment and depopu- lation of the hinterland, and by the depreciation of their landscape, aiming to promote their natural and cultural environment, to develop geotouristic activities and finally, establish a geopark. Museum Scientific Coordinator: Dr Charalampos Fassoulas Authors: Fassoulas C. – Dr geologist, Staridas S. – Msc geologist, Perakis N. – environmentalist, Mavroudi N. – archaeologist, Trichas A. – Dr biologist, Avramakis M. – botanist, Perakis V. – botanist, Mavrokosta C. – speleologist. Map design: Staridas S. Graphics design: Harkoutsis G. Text compilation: Dr Fassoulas C. Text correction: Mavroudi N. Translation in English: Interpretation and Translation Center. Jeni Kantarti Loutsa & collaborators, Thessaloniki Copyright: Natural History Museum of Crete / University of Crete, Sitia Nature Park Copyright of pictures and illustrations: Natural History Museum of Crete / Uni. of
    [Show full text]
  • Crete (Chapter)
    Greek Islands Crete (Chapter) Edition 7th Edition, March 2012 Pages 56 Page Range 256-311 PDF Coverage includes: Central Crete, Iraklio, Cretaquarium, Knossos, Arhanes, Zaros, Matala, Rethymno, Moni Arkadiou, Anogia, Mt Psiloritis, Spili, Plakias & around, Beaches Between Plakias & Agia Galini, Agia Galini, Western Crete, Hania & around, Samaria Gorge, Hora Sfakion & around, Frangokastello, Anopoli & Inner Sfakia, Sougia, Paleohora, Elafonisi, Gavdos Island, Kissamos-Kastelli & around, Eastern Crete, Lasithi Plateau, Agios Nikolaos & around, Mohlos, Sitia & around, Kato Zakros & Ancient Zakros, and Ierapetra & around. Useful Links: Having trouble viewing your file? Head to Lonely Planet Troubleshooting. Need more assistance? Head to the Help and Support page. Want to find more chapters? Head back to the Lonely Planet Shop. Want to hear fellow travellers’ tips and experiences? Lonely Planet’s Thorntree Community is waiting for you! © Lonely Planet Publications Pty Ltd. To make it easier for you to use, access to this chapter is not digitally restricted. In return, we think it’s fair to ask you to use it for personal, non-commercial purposes only. In other words, please don’t upload this chapter to a peer-to-peer site, mass email it to everyone you know, or resell it. See the terms and conditions on our site for a longer way of saying the above - ‘Do the right thing with our content. ©Lonely Planet Publications Pty Ltd Crete Why Go? Iraklio ............................ 261 Crete (Κρήτη) is in many respects the culmination of the Knossos ........................268 Greek experience. Nature here has been as prolifi c as Picas- Rethymno ..................... 274 so in his prime, creating a dramatic quilt of big-shouldered Anogia .........................
    [Show full text]
  • Dessert & After Dinner Menu
    DESSERT AFTER DINNER DESSERT AFTER DINNER DRINKS Vanilla Panna Cotta 8 DRINKS Vanilla Panna Cotta 8 pomegranate glaze pomegranate glaze Vin Doux Muscat, 2010 9 Vin Doux Muscat, 2010 9 samos, greece Chocolate Cake 8 samos, greece Chocolate Cake 8 flourless, chocolate mousse, shaved flourless, chocolate mousse, shaved Quinta Do Noval LBV Port 8 chocolate, musto drizzle Quinta Do Noval LBV Port 8 chocolate, musto drizzle porto, portugal porto, portugal Loukoumades 8 Loukoumades 8 Metaxa Ouzo 7 Greek donut, mahlepi glaze, Metaxa Ouzo 7 Greek donut, mahlepi glaze, kifissia, greece chocolate sauce kifissia, greece chocolate sauce Thraki Ouzo 9 Baklava 8 Thraki Ouzo 9 Baklava 8 thrace, Greece layered phyllo and walnuts, honey, thrace, Greece layered phyllo and walnuts, honey, honey ice cream honey ice cream Raki 9 Raki 10 kreta, Greece House Churned Ice Cream 6 kreta, Greec House Churned Ice Cream 6 daily selection, daily selection, melomakarono Keo Brandy 10 melomakarono crumble Keo Brandy 10 crumble limassol, cyprus limassol, cyprus Homerican Mastiha 9 COFFEE/TEA Homerican Masthia 10 COFFEE/TEA chios, greece chios, greece Eniliko Frappe 8 Coffee 3 Eniliko Frappe 8 Coffee 3 coffee infused rum, half & half, regular or decaffeinated coffee infused rum, half & half, regular or decaffeinated nutmeg nutmeg Greek Coffee 4 Greek Coffee 4 Karamel Kreme 8 loumidis, sweetened to taste Karamel Kreme 8 loumidis, sweetened to taste pearl caramel vodka, godiva white, pearl caramel vodka, godiva white, half & half Greek Tea 3 half & half Greek Tea 3 black
    [Show full text]
  • DBHAD Uluslararası Hakemli Beslenme Araştırmaları Dergisi Www
    BESLENME DBHAD Uluslararası Hakemli Beslenme Araştırmaları Dergisi www. dbhadergisi.com Mayıs – Haziran – Temmuz - Ağustos 2015 Sayı: 04 Yaz May - June - July - August 2015 Issue 04 Summer (ISO 9001-2008 Belge No: 12879 & ISO 14001-2004 Belge No: 12880) (Marka Patent / Trademark Patent) (2015/03940 / 2015-GE-17289) I DBHAD DERGİMİZ HAKKINDA GENEL BİLGİLER 1. Dergimiz hakemli ve uluslararası indeksli bir dergidir. Her yayın en az iki alan uzmanı hakem tarafından değerlendirilmektedir. İki alan hakemi tarafından olumlu “yayınlanabilir” yönünde rapor almayan yayınlar dergimizde yayınlanmaz. Bu durum karşısında hiçbir yazar(lar) der- gimiz üzerinde bir hak iddiasında bulunamaz. Dergimizde yayınlanmaya hak kazanan “Etik Kurul Raporu” bulunan yayınlara dair etik kurul bilgileri yazılı olarak editörlüğe gönderilmesi ve sisteme yayın yüklenirken sisteme yüklenmesi zorunludur. Etik kurul raporu olan ve sisteme bilgisi girilmeyen ya da yazılı olarak editörlüğe bilgileri ulaştırılmayan çalışmalardan doğan her türlü sorumluluk yazar(lar)’a aittir. Dergimizin hiçbir kurulu ve yetkilisi bu konuda maddi ve manevi sorumluluk kabul etmez. Dergi kurul ve üyeleri “yetkilileri” Hukuki yükümlülük altına alınamaz. Her yazar ve yazarlar bu durumu peşinen kabul etmiştir. 2. Dergi hakem ve kurullarında yer alan akademisyen ile diğer yetkililer hakkında yazar(lar) dergi sistem işleyişi sürecine dair bir talepte bulunamaz. Bulunsalar bile herhangi bir bilgi kendilerine verilmez, sistem süreci değiştirilmez. Dergimiz ile ilgili her türlü bilgi derginin web sayfasında www. dbhadergisi.com adresinden edinilebilir. 3. Dergimiz yılda ÜÇ sayı şeklinde çıkmakta her yılın “Nisan – Ağustos – Aralık” aylarının son günü derginin sayısında bulunan tüm makaleler tek cilt halinde dergi web sistemine yüklenir. Dergi web sisteminden makaleler tüm okuyucular tarafından indirilir ve ilgili eser “makale” ve dergimize atıf yapılmak koşulu ile kullanılabilir.
    [Show full text]
  • Booklet 2018 Papa.Pdf
    Η πρωτοποριακή εταιρεία Π. ΠΑΠΑ Α.Ε. ιδρύθηκε το 1989, με βασικό αντικείμενο την παραγωγή προϊόντων αρτοποιίας και ζαχαροπλαστικής. PAPA SA was founded in 1989, with its main activity the production of bakery and confectionery. Το Όραμα μας • Να γίνουμε το πρότυπο για την ποιότητα και την καινοτομία των προϊόντων μας, να βελτιώνουμε την ανταγωνιστικότητα μας, προτείνοντας επαγγελματικές λύσεις για τον πελάτη. • Να επεκτείνουμε τις συνεργασίες μας στο εξωτερικό ώστε να μπορέσουμε να αναπτύξουμε ένα πρωτοποριακό δίκτυο λιανικής πώλησης με βάση τα προϊόντα που παράγουμε. Οι Αξίες μας • Βάζοντας μεράκι στις γλυκές δημιουργίες μας, παρέχουμε διαρκώς καλύτερα ποιοτικά προϊόντα και υπηρεσίες. • Είμαστε δίπλα στον κάθε επαγγελματία πελάτη μας, για να του προσφέρουμε αποδοτικές λύσεις. • Φροντίζουμε με την διαρκή εκπαίδευση τους να μοιραζόμαστε τον ενθουσιασμό μας μαζί τους και να δημιουργούμε ομάδες με αγάπη και υπευθυνότητα για την εργασία. • Έχουμε δεσμευτεί να φροντίζουμε καθημερινά για την ασφάλεια των εργαζομένων, και αναπτύσσουμε και εφαρμόζουμε πρακτικές φιλικές για το περιβάλλον. • Στηρίζουμε όλους τους συνεργάτες - προμηθευτές μας ώστε να μας παρέχουν τις καλύτερες ποιοτικά πρώτες ύλες και λύσεις στις παραγωγικές διαδικασίες. H διατήρηση της φήμης μας στην αγορά είναι αποτέλεσμα των επενδύσεων της Εταιρείας στην διαρκή ερευνά για ανάπτυξη ποιοτικών συνταγών - προϊόντων, την αυστηρή επιλογή σε προμηθευτές, την συνέπεια στους συνεργάτες - πελάτες της και τον σεβασμό στον τελικό καταναλωτή. Οι συνταγές μας είναι όλες σπιτικές με βάση την Γαλλική Ζαχαροπλαστική (ανάλαφρες κρέμες, χωρίς πολύ ζάχαρη). Με την εμπειρία μας που αποκτήθηκε όλα αυτά τα χρόνια στην Γαλλία ,το Βέλγιο και στον ελληνικό χώρο ,συνδυάσαμε τα γαλλικά πρότυπα γεύσης με τις γευστικές απαιτήσεις των Ελλήνων.
    [Show full text]