For the 2nd day, the 1,300 exhibitors presented a multitude of products to the thousands of professionals from the food and beverage industry.
The second day of the exhibition was characterized by discussions, networking, commercial agreements, interest in creating new contacts. A large number of professionals from businesses such as mini markets, delicatessens, super markets, patisseries, bakeries, taverns, restaurants, hotels, discovered up close a rich variety of all categories: olive oils, meat products, jams, honeys, wine, dairy and cheese products , pasta, ready meals, spirits, frozen fish but also vegan, plant based, organic options and the list is endless. The key buyers both from Greece and abroad pointed out the wealth and quality of the products they have discovered at the exhibition, while they did not hesitate to raise it to the same high level as others world-class foreign exhibitions of its kind.
Also, the Oenotelia exhibition, which is organized alongside the FOOD EXPO, in Hall 1, made a great impact, as the Greek visitors as well as the foreign wine importers had the opportunity to get in touch with producers from all the wine-growing zones of the country and see the richness and quality of the Greek vineyard.
Special events: source of expertise & excitement
At the special events visitors as well as exhibitors had the opportunity to attend interesting speeches, workshops and live cooking shows.
At the Workshops & Seminars, for the 2nd day today, visitors had the opportunity to attend excellent speeches and interesting presentations by experts and executives from the business sector, as well as executives from the Greek meat and olive oil market, enriching their knowledge and receiving full information on developments and new trends in the F&B industry. More specifically, the presentations of today’s Workshops & Seminars held in Hall 2, had as a common denominator meat product as a nutritional option and the extroversion of olive oil. Furthermore, a speech was held on the subject of financial tools to strengthen the competitiveness of agricultural products. Read more here.
There was also a lot of action in Hall 1 where the Mediterranean Food Stage stood out. The visitors had the opportunity to watch experienced and renowned chefs who presented proposals for appetizers based on high-quality and nutritionally valuable Greek food and drinks. Specifically: the Region of Crete with Chef Georgia Koutsoukou, the Region of Central Macedonia with Chef Kostas Georgatzas from the Association of Culinary Professionals of Greece and Bane Prelevits, Vice-Regional Governor for Outreach, the Region of Eastern Macedonia – Thrace with Chef from the Greek Chefs Club Tassos Ragousis and the Vice-Regional Governor Anargyros Patakakis, the Agri-Food of Crete with Chef Nektaria Kokkinaki, the Region of Epirus with Chefs Tasso Toli and Hector Ioannou, the Region of Central Greece with Chef Panagiota Tzulieta Doubris and the Region of the North Aegean with Chef Tzeni – Ioanna Palaiologou, Nikos Nyktas – Vice President of Promotion – Product Promotion and Pitsios Panos Marketing Executive P.B.A.