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.

Sesame cultivation in Greece is attempting to make a fresh start. Despite its long history in the country's primary sector, the lack of competitive varieties caused sesame to lose its appeal for farmers, leading to its decline over several decades and leaving it largely neglected.

However, domestic demand for sesame remains high, at around 40,000 tons per year. Since local production is minimal, nearly all of it is currently imported, leading to a significant outflow of valuable currency.

In the last 3-4 years, efforts to revive sesame cultivation have been underway, aiming to boost national production. The steps taken so far, as showcased by the show "Farm-Fresh, Straight to Your Table," are promising but still modest and require more effort and support for those involved.

Following the sesame journey, we visited the Hellenic Agricultural Organization ELGO – Dimitra in Thessaloniki, where we learned about the research being conducted to develop new competitive varieties and authenticate Greek sesame to prevent adulteration.

In Ellinochori, Evros, we explored the cultivation of the local Evritian sesame variety, its requirements, and its unique properties. We also discovered how it’s processed into tahini.

We spoke with farmers in Alexandria, Imathia, who have formed a producer group dedicated to growing sesame. They shared insights into the new, unbreakable varieties imported from abroad, which help address the biggest challenge facing local cultivation. In Almyros, Volos, we observed how the product is mechanically harvested. For more details, tune in to ERT.