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.

It is produced from grape skins, pomace, and other remnants of winemaking, using stills. It accompanies us in everyday moments as well as in special occasions of our lives. It gathers friends around the table and, through responsible consumption, provides the opportunity to relax and enjoy. Tsipouro, this authentic natural distillate, has deep roots in our tradition.

The show "Farm Fresh, Straight to Your Table" explored and learned when the first references to alcoholic beverages appeared. How the Arab Alchemists contributed to the development of distillation art. The role of the Monasteries of Mount Athos in the production of distillates. What connection ancient Dionysian rituals might have had with the Mysteries of the Great Gods and their link to the small festivals that have been held for decades in Samothrace every October after the harvest, in the famous "cauldrons."

With the help of good company, we learned about the distillation process while tasting “gida gorgovrasta” in a festive atmosphere. We understood why we should discard the “heads” and “tails” of the distillate, what the "degrees" are, and what double distillation means. We learned how to transport and store distillates and why we must let them rest before consumption.

Since tsipouro can also be aged, we traveled to Serres, to a distillery, and learned about the importance of the barrel's construction and origin in the final result, how long aging can last, what aromas it can impart to the contents, and mainly, how we should consume it to fully enjoy it.

As with wine, to have a quality product, the raw material must be of the highest quality. Our first stop was in Soufli, Evros. There, we saw how the grape harvest is done, asked about how the vine-grower should treat the vine, and inquired about the varieties suitable for producing quality tsipouro.

The rest, on-screen…