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.

Do we drink our beer with head or do we break it? How many types of beer are there and at what temperature should we enjoy them? How do light and heat affect the contents of a beer bottle, and why are some beers called unpasteurized and unfiltered? Is beer in a can different from beer in a keg?

Answers to these and many other questions were sought by ERT-3's "Farm Fresh, Straight To Your Table" program, which visited a large brewery in Thessaloniki and learned about all the stages of beer production. From how the maltable barley is received, stored and processed in general, to the final product in the bottle, can and barrel.

But since beer cannot be made without raw materials, the group first went to Agios Georgios, Grevena, to watch the threshing of barley and, with the help of producers and agronomists, to learn about the varieties used in Greece, the care required for quality production, fertilization and pest control, and the characteristics the barley must have to be accepted by breweries.