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.

Greece is a major player in the global market for peach cores, using them to produce compost, frozen products, and juice. With 190,000 acres of peach orchards, primarily in Central Macedonia, and an annual production of over 400,000 tons of peach products, our country has become the second-largest producer and the leading exporter of peach compote. This sector contributes more than 500 million euros annually to our GDP. The show "Farm-Fresh, Straight to Your Shelf" traveled to Imathia and Pella to learn more about this iconic Greek fruit and explore what makes it so special. In Agia Marina, Naoussa, we explored the techniques of pruning, irrigation, fertilization, and plant protection, as well as how science has helped control harmful insects affecting cultivation. We also discovered why it’s important for producers to have more than one variety in their "portfolio." The picturesque setting, with blooming peach trees in a sea of pink, made the experience even more magical. At the Institute of Deciduous and Fruit Trees in Naoussa, researchers shared insights into the varieties grown in Greece, their origins, and the impacts of climate change on cultivation. They also discussed strategies for addressing these challenges. Months later, when the fruits were ready to be harvested, we visited a farm in Lipochori, Pella, to witness the harvesting process. We learned about the yields per hectare, production costs, and heard the farmers' concerns about having to sell their products without knowing the price in advance. Our final stop was Mavrovouni, Pella, where we toured one of the largest industries in the sector, observing the processes of receiving, sorting, processing, and standardizing the product. From the field to just before it hits the shelf, we explored the latest trends in the international market, including why sugar is becoming "persona non grata."