Mr. George Vogiannou, Provil's Business Development Director, was a guest speaker at a scientific conference regarding "Meat & Meat Products", organized at the FoodTech expo. He had the opportunity to discuss the export potential of the Greek meat products in the international market.
In his presentation, he referred to the weaknesses of Greek exports, such as the lack of export culture, the absence of a Greek brand in meat products and food generally, as well as the inability of the sector to cooperate in the direction of extroversion and growth.
When asked if there are relating to the export of Greek meat products, he replied that pork gyros, can become the most export product. both in western and eastern Europe, due to the high consumption of pork in these areas. One of the main advantages of Greek gyros, besides taste, is the absence of additives.
Besides gyros, Mr Vogiannou, stressed that meat patties (mpifteki), the traditional soutzoukaki of Thessaloniki, and traditional sausages (with leek, with orange and Santorini's with feta cheese and sun dried tomato). Promoting these products, however, requires the joint efforts of all involved to create a dynamic brand in meat products.
Closing his speech he suggested that producers should adopt common names, especially regarding sausages, to facilitate exports and increase their worldwide reputation.