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.

Its roots go deep into history, as it is believed to be the oldest variety in the Aegean, with fossils dating back to 50,000 BC. While it is found in Nisyros, Santorini, Crete and other areas, the olive variety "Throumba" has long been synonymous with Thassos. According to legend, the systematic cultivation of Throumba olive was taught to the island's inhabitants by the ancient Phoenicians.

Registered as a Protected Designation of Origin (PDO) product, Throumba olives are, alongside Thassos’ growing tourism, renowned white marble and exquisite pine honey, a cornerstone of the local economy. For this iconic product, which has brought global recognition to the island, our show traveled to Thassos. In Skala, Rachoni, amidst a meticulously maintained olive grove of ancient trees, the team met Giannis and George, two local olive growers. While harvesting, they shared insights on Throumba’s dual use as both an edible and oilable olive, the care required for cultivation, the challenges and prospects for the crop, and the impact of tourism on production costs and final prices.

After loading the day’s harvest, the journey continued to the processing unit of the Union of Agricultural Cooperatives of Kavala, near the settlement of Prinos. There, Eirini and Dimitris explained how the olives are received, sorted and processed. They revealed the curing process, where the olives rest for about 45 days in coarse sea salt to remove bitterness, before demonstrating the packaging process. Next, the show visited one of the 12 olive presses on the island, guided by Argyris, to witness the production of olive oil.

Adjacent to the press was the "Olive and Olive Oil Museum" of Thassos, where the team explored exhibits detailing the history of Throumba olives, both on the island and across the Aegean.

The final stop was the Industrial Area of Kavala, at the premises of the Union of Agricultural Cooperatives of Kavala. Klearchos shared insights into the market potential of Throumba olives in Greece and ongoing efforts to boost exports, solidifying Throumba’s place as a symbol of Thassos and its enduring legacy.