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.

Small- and medium-scale fishing in Greece withstands the storms and knows how to avoid the reefs and shoals that have increasingly threatened its course in recent years. Despite the challenges it faces, the industry has resilience and plays a pivotal role on a European level, supplying a portion of the demand from consumers and the canning industry for small pelagic fish like anchovies and sardines.

The program “From The Field to The Shelf” boarded a purse seiner, starting from the port of Nea Peramos in Kavala. They sailed through the night off Thasos in the Thracian Sea and, alongside the boat crew, cast nets to fish for anchovies.

Out at sea, we learned about the secrets of fishing, the difficulties of the profession, the rising operational costs, the challenges of finding labor, the impacts of climate change on the behavior of pelagic fish, and the decline in fish stocks due to overfishing.

As darkness accompanied us back to the port, we followed the catch on its journey to the processing facility. There, we were informed about the fish processing methods, the hygiene and safety procedures in place.

We also saw how the canning process involves pasteurization, packaging, and sterilization before the cans are palletized and sent to supermarket shelves. Additionally, we learned how to identify cans that should not be consumed.