A series of half-hour shows produced by ERT for 2024-2025.

The idea, as the title of the show suggests, aims to present all the links in the production chain of a product, from the stage of seed selection to the final product that will be placed on the retail shelf.

The orientation is to highlight the primary sector and the processing industry, which deals with agricultural and livestock products throughout the Greek territory as much as possible.
The goal of the show is to give the viewer-consumer the opportunity to learn about these products through the personal stories of all those involved in the processes of production, processing, packaging, and marketing.
The impetus for the proposal to implement the show was the realization that the overwhelming majority of us consume a variety of products without knowing how they are produced, what nutritional benefits they offer, and how they are preserved before consumption.

Primarily an export-oriented product, asparagus has a long-standing tradition in Greek agriculture. Although in recent years the involvement of farmers with this crop has been declining, there are still "pockets" of resistance where growers not only continue but also expand their cultivation efforts.

The show "From the Field to the Shelf" visited Megaplatanos in Almopia, a small village in Pella, and spoke with producers who are members of the local active cooperative. They learned about the most popular varieties of asparagus, their sources, the differences between white and green asparagus, and the reasons for using earthen "saddles" in the fields. The program also covered the care required for a plantation, associated costs, the role of precision agriculture, and the harvesting period.

Subsequently, the team moved to the cooperative's packaging facility, where they were informed about the processes and conditions of product standardization, hygiene and safety protocols, and the certifications necessary for Greek asparagus to achieve international success, as well as future prospects.