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.

The ripening of cherries coincides with the arrival of summer. We enjoy cherries fresh or processed into juice, jam, and various confections. However, the food industry prefers them frozen for use in different recipes.

As a result, cherries have become a symbol of the domestic primary sector. They are primarily cultivated in northern Greece, covering an area of more than 180,000 hectares, with an annual production exceeding 80,000 tonnes. Most of this production is exported to numerous countries worldwide.

The show "Farm Fresh, Straight To Your Table" visited the Almopia region in the Pella prefecture, where about 70% of the country's cherry plantations are located. The landscape there is striking, reminiscent of the Far East, and we learned about the different cherry varieties found in Greece and the care taken in their cultivation.

Next, we traveled to the mountains of Agios Dimitrios in Pieria to observe the cherry harvest. Following the product's value chain step-by-step, we eventually arrived in Rachi, also in Pieria, at the local cooperative.

There, we witnessed the sorting and packaging process, learned about quality assurance systems, and discovered the markets for Greek cherries.

The final stop was Yannitsa, where we learned about the differences between fresh and industrial cherries, the varieties suitable for freezing, and the preparations involving the final products, 95% of which are exported.