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's one of those cases where the phrase “a product with a full name” is not just fitting, but feels tailor-made. Because when we talk about the Greek banana, we are essentially talking about the famous banana of Arvi.
We visited the small village of the same name, on the southeastern coast of Crete, directly across from the shores of North Africa, to learn firsthand about the cultivation of this exotic fruit and how it manages to thrive in the region.
The tireless Manolis gave us a tour of the banana greenhouses and open fields of the village, which cover a total of 450 stremmata. He explained the factors that shape Arvi’s special microclimate—so reminiscent of a tropical environment. He also told us how the plants are propagated, what kind of investment is required, the production costs, the challenges of cultivation (mainly water and labor shortages), as well as the future prospects of banana growing.
The warm and knowledgeable Fotini, with her melodious voice and deep agronomic insight, helped us understand whether the banana is a tree or a plant, informed us about the care it requires, and shared the nutritional value of the fruit. When we asked about the size of the Arvi banana, she reminded us that “the finest perfumes come in small bottles.”
Later, with Theoharis, we learned the differences between banana cultivation in greenhouses and in open fields, while Giorgos showed us how the harvest is done and how the fruit is ripened before making its way to supermarket shelves. Both also revealed little secrets we can use at home to extend the banana’s shelf life—and how to know the right moment to eat it in order to enjoy its full aroma.
Just before we left, Katerina and Kalliopi, two charming young women from Crete, told us about the Banana Festival that takes place every year during the first week of August in Arvi—and for good measure, they quickly composed two mantinades just for the occasion.