Table of Contents

Terra Creta International Conference
11-14 October 2012, Chania, Crete, Greece

International Conference of Terra Creta

Instructions

This is a detailed presentation of the International Conference of Terra Creta SA, held in Chania, Crete, Greece in October 2012.

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Terra Creta SA

Terra Creta SA was founded in 2001 and is located in the Kolymvari region of western Crete, Greece, which is the heart of quality olive oil production of the island.

The core of our business is to produce and promote to the international consumers, superior quality Extra Virgin Olive Oil, from the island of Crete and mainily from the certified “Protected Designation of Origin” (PDO) region of Kolymvari, Crete.

In order to achieve this demanding goal, we have instituted the strictest international standards, having our Quality and Management System certified by the HACCP, ISO 22000/2005, ISO 9001:2008, IFS (higher level), USDA/NOP, KRAV and Kosher, while being allocated the EL-40-027 code by the EU for the production of exclusively Cretan Olive Oil.  

Our philosophy has always been to operate from a solid scientific base, at every step of production, in addition to principles of self-reliance, innovation and environmental consciousness. This philosophy has resulted in our product range being acknowledged for its excellent quality, taste and innovation (online traceability system, new products/packaging), leading to us becoming firmly established in more than 24 markets worldwide.

With our strict quality management system, and the excellent relationship between taste and flavor, our olive oils have won more than ten awards in different international tasting competitions between 2005 and 2013. For more information please visit www.terracreta.gr

Terra Creta Certificates


Certificates of Terra Creta

Terra Creta Awards


Awards of Terra Creta

Main goals of the conference

  • To expand knowledge on olive oil quality, safety, health attributes and “how to use” options.
  • To promote the special characteristics and advantages of the island of Crete, and in particular, quality olive oil from the Kolymvari region.
  • To give an overall perspective to our farmers, on how the market works and what the demands are in terms of quality.
  • To provide a complete hands-on “olive oil experience” for participants.
  • To explore new ideas through the Innovation Workshops.
  • To provide a flavor of Cretan culture, cuisine and traditions to all participants.

Key outputs and statistics of the conference

A four days dynamic event including:

  • One day of presentation analyzing all the key health and quality attributes of extra virgin olive oil.
  • One day of presentations by experts from different countries and market segments.
  • Four innovation workshops on different subjects with free participation.
  • 150 participants from 14 countries.
  • 14 journalists from different countries.
  • Six parallel activities plus three live cooking demonstrations.
  • A unique harvesting of olives from the monumental ancient olive tree of Vouves in Kolymvari, and immediate extraction of its small yield of olive oil.
  • Awarding ceremony for our major customers and some of our farmers.

Short video presentation (available offline)

Detailed program of the conference

with links on each presentation or activity

Terra Creta International Conference 2012, Chania, Crete

Dates: 11th  to 14th  of October 2014
Official language: English. Simultaneous translation will be available in Greek, English and Russian
Place: Iolida Beach Hotel, Agia Marina, Chania, Crete Greece

Wednesday 10th  October 2012

Arrival of participants. Transportation to the hotel will be arranged by Terra Creta. Free time, dinner in the hotel (19.30-21.30). Conference kit will be available in the rooms.

First day (Thursday 11th)

International scientific meeting with the support of LIFE+ project INFOIL

A Session Moderation, Fotis Sousalis
08:00 – 09:00 Registration
09:00-09:40 Opening and welcome speeches, main targets of the conference, short presentation of Terra Creta (available offline)

  • Evaggelos Kalousis, President of SEVT (Federation of Greek Food Industries)  and President of Terra Creta SA
  • Ioannis Malandrakis, Mayor of Platanias Municipality
  • Dr. K Chartzoulakis, Director of Institute of Sub-tropical plants and Olive Tree of Chania
  • Emmanouil Anagnostakis, CEO of Terra Creta

 

09:40-09:55 Region of Kolymvari and its unique characteristics
Metzidakis Ioannis, Senior researcher, National Agricultural research Foundation (N.AG.RE.F.), Olive tree and subtropical plant   
09:55-10:10 Extra Virgin olive oil. Chemical composition, quality and nutritional value
Maria Z. Tsimidou, Professor of Food Chemistry (Aristotle University of Thessaloniki, GR)
10:10-10:25 High quality olive oil as a functional food
Dr. Prof. Apostolos (Paul) Kiritsakis, President, Greek Observatory of Oxidative Stress in Health and AgriFood, AOCS Fellow
10:25 – 11:00 Coffee break
B Session
11:00-11:15 Οlive oil, Traditional foods and Ηealth
Prof Antonia Trichopoulou, MD, PhD
Director, WHO Collaborating Centre
Medical School, University of Athens
Vice President, Hellenic Health Foundation
11:15-11:30 Olive oil, a potential new drug
Prokopios Magiatis,  Assistant professor of Pharmacognosy and natural products chemistry.
Faculty of Pharmacy, University of Athens.
11:30-11:45 Olive oil, Mediterranean diet and human health: a new paradox
Dr Prof Eugenio Luigi Iorio, MD, PhD; International Observatory of Oxidative Stress, Salerno, Italy
11:45-12:00 Questioning olive oil quality
Liz Tagami . International Broker, Consultant & Entrepreneur, President at Tagami International, LLC

12:00 – 12:30

Coffee break
C Session
12:30 – 12:45 The effect of adulteration of virgin olive oil on its nutritional and biological value
Dr. Edwin N. Frankel, Ph.D. Senior Scientist Advisor for the Olive Center at the University of California, Davis, CA (UCD).
12:45 – 13:00 Food contamination. A threat for the olive oil
Dr. Petros Paschalis, Managing Director of “AGENT Laboratories SA”  
13:00 – 13:15 Terra Creta’s Total Quality System
Fotis Sousalis, Export Manager of Terra Creta
13:15 – 13:30 Marketing policy of Terra Creta and new products.
Emmanouil Karpadakis, Marketing Manager of Terra Creta

13:30 – 14:45

Lunch  break
D Session
14:45 – 15:30 Innovation Workshops
A Looking for a new motto
Fotis Sousalis, Export Manager of Terra Creta
B Branding of a new product (tsounati variety olive oil)          
Emmanouil Karpadakis, Marketing manager of Terra Creta
C How the  decision of the consumer  is affected by declaration of acidity in the front label
Kostantinos Fintikakis, Supply chain manager of Terra Creta
D Packaging innovation
Avgoula Aggeliki, Key account Manager of Terra Creta
15:30 – 17:00 Free time
17:00 – 22:00 Walk through the old town of Chania. Transfer to “Nichterida” restaurant for Olive Oil Sensory Evaluation conducted by Emmanuel Salivaras (Director of Multichrom Lab - olive oil quality control and consulting) and competition, organized by INFOIL. Dinner based on Cretan cuisine.

2nd day, (Friday 12th)

08:30 –  11:30 Casual clothes are necessary. Transfer at the Vouves village (15 minutes) for the harvesting event of the ancient olive tree of Vouves (3000 years old).
11:30 – 14:00 Tour through the olive groves of Kolymvari region (20 minutes). We’ll experience two hours in an olive grove as Cretan farmers, with harvesting and discussion. Lunch based on traditional Cretan diet.
14:00 – 17:00 Transfer to the olive mill of Terra Creta (20 minutes), in Kolymvari. We’ll follow the olive oil extraction procedure in the olive mill, for both normal olives and olives from the Ancient Tree of Vouves in different machinery. Short tour in the bottling unit.  
17:00 Departure to the hotel. Free time
17:30 – 18:30 Cooking Show for journalists by the Executive Chef Dimitris Skarmoutsos.  
19:00 – 22:00 Cooking show for participants by the Executive Chef Dimitris Skarmoutsos and dinner.

3rd day (Saturday 13th)

E Session Moderation, Fotis Sousalis
09:00 – 09:05 Welcome speech
Ioannis Margaronis, President of Chania Chamber of Commerce
09:05 – 09:20 Challenges in exports of greek olive oil
Alkiviadis Kalabokis, Chairman of the Board & CEO of Hellenic Exports Organization, President of the Exporters’ Association of Crete
09:20 - 09:35 Quality products in German retail market
Joachim Schalinski, editor in the retail newspaper “Lebensmittelzeitung”, Germany
09:35 - 09:50 Contribution of the travel retail in the promotion of local products
George Velentzas, Deputy CEO & General Manager Folli Follie Group
09:50 – 10:00 Olive oil in the emerging market of Brazil
Apostolos Kalfas, Chief Manager of Tropical Brazil Ltd
10:00 - 10:10 Olive oil in Belgium. Trends and potential of the market
Dirk Thoelen – Category buyer SPAR/ALVO, Belgium

 

10:10 – 10:25 The miracle of Cretan nutrition
Nikolaos Psilakis, writer, MC in cultural anthropology
10:25 – 10:40 Tourism supports the local products
Dimitrios Kalaitzidakis, Director of operations, Grecotel SA
10:40 – 10:55 Olive oil use in food service and the benefits for the customer
Executive Chef, Dimitris Skarmoutsos

10:55 – 11:25

Coffee break

F session
11:25 - 11:50 Insights into the US Market, Ethics and Quality
Praful Mehta, Founder & President, Unity Brands Group, USA
11:50 - 12:05 Organic products: trends and growth in international markets
Sotiris D.Bampagiouris, Regional development department of BIO Hellas – Inspection Institute for Organic Products SA, Substitute representative of Greece to the IFOAM.eu
12:05 - 12:15 Dynamism and particularities of the US  olive oil market
John Gibson, President of MINOAN IMPORTS LLC, USA
12:15 - 12:25 Quality is an economic value
Vasilis Zampounis, agro-economist, director of El3P and editor of “Olive & Olive Oil” magazine
12:25 – 12:35 Finnish market, a view of olive oil from inside
Mirja Tyynysniemi, Managing Director, Miraz Trading Oy, Finland
12:35 – 12:45 Olive oil in cosmetic market, in S. Korea
Il Woo Joo, MD.PhD. Dept. of Planning, at Seil International. South Korea
12:45 – 13:00 Olive oil market in central Europe
Dr. Markus Kampf, CEO and Managing Director NATURATA AG, Germany
13:00 – 14:20 Lunch break
G session
14:30 – 14:45 Logistics-from bottling to the kitchen, do and don’ts
Costantinos  Fintikakis, Supply chain manager of Terra Creta
14:45 – 15:00 Closing speech (available offline)
Emmanouil Anagnostakis CEO of Terra Creta, closing remarks and thanks to all conference participants. Participant certificates will be available upon exit of the conference hall.
15:00 – 16:45 Free time
16:45 – 18:30 Departure for Terra Creta’s facilities in Kolymvari, short ceremony, participants and farmers awards (Farmers’ awards organized by INFOIL)
18:30- 22:00 Traditional Cretan celebration with local music, dance and Cretan cuisine. Farmers of the region will join us. In case of heavy weather conditions, the celebration will be transferred to the Hotel for the participants.

4th day (Sunday 14th)

08:30 Departure of the participants or a half day tour to the ancient city of Knossos (seven hours)
Lunch at Rethimnon area
17:00 Return at the hotel, free time and departure


Presentation Videos & parallel activities

First day (Thursday 11th)

Opening and welcome speeches, main targets of the conference, short presentation of Terra Creta (available offline)

International scientific meeting with the support of LIFE+ project INFOIL

Moderation, Fotis Sousalis

  • Evaggelos Kalousis, President of SEVT (Federation of Greek Food Industries) and President of Terra Creta SA
  • Ioannis Malandrakis, Mayor of Platanias Municipality
  • Ms. Vretzou – Skordalaki, Prefecture of Crete
  • Dr. K Chartzoulakis, Director of Institute of Sub-tropical plants and Olive Tree of Chania
  • Emmanouil Anagnostakis, CEO of Terra Creta

Opening and welcome speeches, main targets of the conference, short presentation of Terra Creta (available offline)

Region of Kolymvari and its unique characteristics

Metzidakis Ioannis, Senior researcher, National Agricultural research Foundation (N.AG.RE.F.), Olive tree and subtropical plant

Extra Virgin olive oil. Chemical composition, quality and nutritional value

Maria Z. Tsimidou, Professor of Food Chemistry (Aristotle University of Thessaloniki, GR)
Contact details: tsimidou@chem.auth.gr

High quality olive oil as a functional food

Dr. Prof. Apostolos (Paul) Kiritsakis, President, Greek Observatory of Oxidative Stress in Health and AgriFood, AOCS Fellow
Contact details:kiritsak@food.teithe.gr

Οlive oil, Traditional foods and Ηealth

Prof Antonia Trichopoulou, MD, PhD Director, WHO Collaborating Centre, Medical School, University of Athens, Vice President, Hellenic Health Foundation
Contact details: antonia@nut.uoa.gr

Olive oil, a potential new drug

Prokopios Magiatis, Assistant professor of Pharmacognosy and natural products chemistry. Faculty of Pharmacy, University of Athens.
Contact details: magiatis@pharm.uoa.gr

Olive oil, Mediterranean diet and human health: a new paradox

Dr Prof Eugenio Luigi Iorio, MD, PhD International Observatory of Oxidative Stress, Salerno, Italy
Contact details: eugenioluigi.iorio@alice.it

Questioning olive oil quality

Liz Tagami, International Broker, Consultant & Entrepreneur, President at Tagami International, LLC
Contact details: liz@tagamifoods.com

The effect of adulteration of virgin olive oil on its nutritional and biological value

Dr. Edwin N. Frankel, Ph.D. Senior Scientist Advisor for the Olive Center at the University of California, Davis, CA (UCD).
Contact details: enessimf@gmail.com

Food contamination. A threat for the olive oil

Dr. Petros Paschalis, Managing Director of "AGENT Laboratories SA"
Contact details: p.paschalis@agentlabs.gr

Terra Creta’s Total Quality System

Fotis Sousalis, Export Manager of Terra Creta
Contact details: f.sousalis@terracreta.gr

Marketing policy of Terra Creta and new products.

Emmanouil Karpadakis, Marketing Manager of Terra Creta
Contact details: emm.karpadakis@terracreta.gr

Innovation Workshops

  • A. Looking for a new motto, Fotis Sousalis, Export Manager of Terra Creta
  • B. Branding of a new product (new variety olive oil), Emmanouil Karpadakis, Marketing Manager of Terra Creta
  • C. How the decision of the consumer is affected by declaration of acidity in the front label, Kostantinos Fintikakis, Supply chain Manager of Terra Creta
  • D. Packaging innovation, Aggeliki Avgoula, Key account Manager of Terra Creta

Afternoon walk through the old town of Chania.

Olive Oil Sensory Evaluation

Conducted by Emmanuel Salivaras (Director of Multichrom Lab - olive oil quality control and consulting) followed by a tasting competition organized by INFOIL. Dinner based on Cretan cuisine, in a local restaurant

Second day, (Friday 12th)

Harvesting event of the Monumental Ancient olive tree of Vouves (at least 3000 years old)

in Vouves village/Kolymvari, in collaboration with the Municipality of Platanias. (available offline)
More on the monumental tree, are available here

Informative tour

Through the hilly olive groves of Kolymvari region . Harvesting experience with Cretan farmers, in the Estate. Lunch at the olive grove based on traditional Cretan diet.

At the advanced olive mill of Terra Creta in Kolymvari

We are following the olive oil extraction procedure for both normal olives and olives from the Ancient Tree of Vouves, in different machinery. Short tour in the bottling unit.

Cooking Show

Cooking Show for journalists and participants by the famous Greek chef Dimitris Skarmoutsos, and dinner.

Challenges in exports of greek olive oil

Alkiviadis Kalabokis, Chairman of the Board & CEO of Hellenic Exports Organization, President of the Exporters’ Association of Crete

Quality products in German retail market

Joachim Schalinski, editor in the retail newspaper "Lebensmittelzeitung", Germany

Contribution of the travel retail in the promotion of local products

George Velentzas, Deputy CEO & General Manager Folli Follie Group

Olive oil in the emerging market of Brazil

Apostolos Kalfas, Chief Manager of Tropical Brazil Ltd

Olive oil in Belgium. Trends and potential of the market

Dirk Thoelen, Category buyer SPAR/ALVO, Belgium

The miracle of Cretan nutrition

Nikolaos Psilakis, writer, MC in cultural anthropology
Contact details:npsilakis@otenet.gr

Tourism supports the local products

Dimitrios Kalaitzidakis, Director of operations, Grecotel SA

Olive oil use in food service and the benefits for the customer

Dimitris Skarmoutsos, Executive Chef

Insights into the US Market, Ethics and Quality

Praful Mehta, Founder & President, Unity Brands Group, USA

Organic products: trends and growth in international markets

Sotiris D.Bampagiouris, Regional development department of BIO Hellas – Inspection Institute for Organic Products S.A
Substitute representative of Greece to the IFOAM.eu

Dynamism and particularities of the US olive oil market

John Gibson, President of MINOAN IMPORTS LLC, USA

Quality is an economic value

Vasilis Zampounis, agro-economist, director of El3P and editor of "Olive & Olive Oil" magazine

Finnish market, a view of olive oil from inside

Mirja Tyynysniemi, Managing Director, Miraz Trading Oy, Finland

Olive oil in cosmetic market, in S. Korea

Il Woo Joo, MD.PhD. Dept. of Planning, at Seil International. South Korea

Olive oil market in central Europe

Dr. Markus Kampf, CEO and Managing Director NATURATA AG, Germany

Logistics-from bottling to the kitchen, do and don'ts

Costantinos Fintikakis, Supply chain manager of Terra Creta

Closing speech (available offline)

Emmanouil Anagnostakis, CEO of Terra Creta
Contact details: info@terracreta.gr

Awarding ceremony

for participants and selected farmers at Terra Creta’s facilities in Kolymvari

Traditional Cretan celebration (glenti)

with local music, dance and Cretan cuisine, with the participation of local farmers

Fourth day (Sunday 14th)

Half day tour to the important ancient city of Knossos

(in Heraklion region). Lunch at Rethimnon area


Photo collection



    for more photos, please press here!

We’d like to thank all those that helped us for the successful accomplishment of this conference, including

Greek Observatory of Oxidative Stress
Cultural association of Panethimos and Kria Vrisi

The Traceable Olive Oil

Farming, Production and International Trade of Cretan Extra Virgin Olive Oil and other Traditional Products


Kolymvari Chania, 73006, Crete Greece
Tel.: +30 28240 83340 - 1, Fax: +30 28240 83343, SKYPE: terracreta
info@terracreta.gr, www.terracreta.gr