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 the "green gold" of Halkidiki, with cultivation covering 360,000 str., 240,000 of which are dedicated to table olives and the remaining 120,000 to olive oil production.

The PDO Green Olive of Halkidiki is a flagship agricultural product for the region, supporting the livelihoods of 60,000 people in the prefecture, either directly or indirectly.

Annual production exceeds 140,000 tons and occasionally approaches 200,000 tons, with 95% of the yield exported, generating an average annual turnover of over 300 million euros.

To explore this significant product for the local and national economy, the show visited Ormylia, Halkidiki, one of the main hubs for cultivating this product. There, the harvesting process, which begins in early September and lasts until mid-October, was observed. Information was provided about cultivation methods, the hand-harvesting process, yield rates, and the importance of fruit size in determining producer prices.

The team then visited a small-to-medium-sized olive processing unit to observe how olives are received and classified while learning about the product's significance and market potential.

The journey concluded at one of the country’s largest processing units, where the olives’ progression from the field to the retail shelf was followed step by step, including processes like bitterness removal, fermentation, maturation, pitting, and packaging.

Details about safeguards ensuring product quality and safety, trends around reducing salt content, recommended daily consumption, and proper packaging storage after opening were also shared.