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-scale and medium fishing in Greece endures the storms, skillfully avoiding the reefs and obstacles that have increasingly threatened their path in recent years.

Despite the challenges, the sector is dynamic and plays a crucial role at a European level, meeting part of the demand for pelagic fish like sardines and anchovies from both consumers and the canned fish industry.

The show “Farm Fresh, Straight To Your Table” boards a fishing boat from the port of Nea Peramos in Kavala and sails overnight off the coast of Thassos in the Thracian Sea, alongside the crew, casting nets to catch anchovies.
Mid-sea, we learn the secrets of fishing, the challenges of the profession, the rising operational costs, the difficulty of finding labor, the impacts of climate change on pelagic fish behavior, and the decline of fish stocks due to overfishing.

As darkness follows us back to the port, we accompany the catch on its journey to the processing plant. There, we learn about the processing methods for pelagic fish and the hygiene and safety procedures followed.

We also observe the processes of pasteurization, packaging, and sterilization of canned goods before they are boxed up and sent to supermarket shelves, while we learn how to identify the ones that should not be consumed.