CONTENTS · facilities, processing machinery and processing technology of Medi Foods meet the most stringent requirements of the FDA, the USDA and the European Union hygienic and

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CCOONNTTEENNTTSS

AMERICAN FARM SCHOOL OF THESSALONIKI ……………………………. 2 ANATOLIA HIGH SCHOOLS ……………………………………………………... 4 BERUFLICHE SCHULEN DES ODENWALDKREISES ………………………... 6 BUNDESGYMNASIUM UND BUNDESREALGYMNASIUM SCHWECHAT …9 COLLEGE PIERRE DE COUBERTIN …………………………………………... 10 ELLINOGERMANIKI AGOGI …………………………………………………… 12 ESCOLA PROFISSIONAL DA REGIAO ALENTEJO …………………………. 14 ESCOLA PROFISSIONAL DI DESINVOLVIMENTO RURAL DE SERPA …. 15 FREIHERR-VOM-STEIN GYMNASIUM ...……………………………………... 16 4TH HIGH SCHOOL OF CHANIA ………………………………………………... 18 MYTILINI 3RD HIGH SCHOOL …………………………………………………... 19 PINEWOOD-THE INTERNATIONAL SCHOOL OF THESSALONIKI ……... 20 PLATANIAS HIGH SCHOOL …………………………………………………….. 23 THOURIA HIGH SCHOOL ……………………………………………………….. 24 VEJLE HANDELSSKOLE ………………………………………………………… 25 INVITATION TO THE AGROWEB CLOSING EVENT ………………………. 26

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AAMMEERRIICCAANN FFAARRMM SSCCHHOOOOLL OOFF TTHHEESSSSAALLOONNIIKKII,, GGRR http://www.afs.edu.gr/agroweb/

PASTELLI

Quality in Medifoods company

The quantity is limited, but the taste and flavor cannot be surpassed. Our extra virgin olive oil is produced by small associated production units in the island of Mytelene, the island of Crete and the region of Sparta in Peloponnese. The best, ripen, wholesome crop is used for the production of extra virgin olive oil, cold pressed, using the traditional method of the old " liotrivio", with the exception that the wheel is turned by electric motor instead of the mule or donkey. The associated producers are monitored for Good Agricultural Practices, Good Manufacturing Practices and HACCP program application by the Medi Foods HACCP team. Medi Foods has made an uncompromising commitment to product safety, quality, health, taste and natural ingedients. The plant facilities, processing machinery and processing technology of Medi Foods meet the most stringent requirements of the FDA, the USDA and the European Union hygienic and quality and ISO 9001 standards as well as the requirements of the E.U. directive 93/43. The plant is one of the most modern food processing units in Europe. The key persons from the management team have been trained under an accredited HACCP program in the U.S.A. and are implementing and monitoring the Medi Foods HACCP program, designed and established in accordance with the internationally agreed upon principles for the application of HACCP. Parallel with the HACCP program, Medi Foods has a Total Quality Assurance system. As process authority, Medi Foods has a consultant accepted by the FDA and USDA for registration and process filing of its products. The management and personnel of Medi Foods have adopted as mission statement to " Serve our clients with confidence, diligence, quality and responsibility unique in our industry." We are ready to serve your needs. The Medi Foods products are available with the Medi Foods brand name and label and we are seeking qualified distributors in Europe and the U.S.A. However, we welcome the opportunity to work with discriminating clients with high qualify standards on special projects and private label programs. Medi Foods is working with a number of small traditional producers with limited quantities of high quality products that are produced with traditional methods under HACCP supervision by Medi Foods.

HOPS

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THE PRODUCTION PROCEDURE

Medi Foods prepares its products using the old traditional home recipes of South Eastern Europe and fresh horticultural produces cultivated in the surrounding region. It combines the traditional method of preparation with new scientific and hygienic practices to assure safety and quality. Many of the processing operations are done with the same method that grandma used at the village. Herbs, garlic and many other ingredients are crashed by hand, using a marble mortar and pestle, to maintain poignant taste and flavor. Our extra virgin olive oil comes directly from small, village producers, where the olives are handpicked and the oil extraction process is "cold press". We never use artificial preservatives and color additives. Our products are all natural. Most of our recipes come from the villages of Thrace, Macedonia Epirus, and Thessaly. Some of these recipes are the same with those rediscovered by Paula Wolfert on her tour of the region.

Our vegetables come fresh directly from the hills of Veria, Nausa, Edessa Volos and the plains of Larisa, regions well known for the high quality and the unique taste of their fruits and vegetables. Our sour cherries come from Kolindros, a town famous for its delicious cherries, and our chestnuts come from the hills of Pilion and Mount Olympus.

Our associated producers and farmers are small traditional units carefully selected for their high quality product, flavor, purity and traditional method of production. The cheeses are made in small batch process and the sheep's milk and goat milk comes fresh directly from the "strugas" on the surrounding hills. Cheese aging is carefully monitored and the hygienic conditions are impeccable. The cheese making operations are supervised by " old masters of the art" of cheese making.

ASSORTED VEGETABLE

SPREADS

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AANNAATTOOLLIIAA HHIIGGHH SSCCHHOOOOLLSS,, TTHHEESSSSAALLOONNIIKKII,, GGRR http://www.anatolia.edu.gr

http://www2.ellinogermaniki.gr/ep/agroweb/schools/anatolia/mevmenu.html

FETA CHEESE AND ITS ORIGINS In 1996, the European Union officially recognized feta as a product of Protected Designation of Origin). Although the decision was appealed, we have no doubt that feta will once again soon be designated a traditional Greek cheese by European law. It is easy to understand the origin and the development of feta cheese. In the encyclopaedias and dictionaries of other countries, the entry "feta" is not included, which leads us to the conclusion that, historically, feta has not been produced or consumed as part of the diet in these countries. In addition, we can see that where feta is mentioned, it is defined as a traditional Greek cheese. Finally, neighbouring countries which produce cheese products that are similar to feta recognize the uniqueness of Greek feta by having a different name for their products. O

CHEESE IN THE GREEK DIET Cheese is a staple in the Greek diet, which is one example of the Mediterranean diet. Climatic conditions, the domestic farm animals kept by Greek families, the need for protein in the diet, and the high cost of animal protein are factors that have made Greece the European leader in cheese consumption. The average (per capita) annual consumption of feta in Greece is more than 12 kg, out of a total cheese consumption of 25 kg, which is the highest in the world. Cheese is eaten throughout the day and almost always accompanies the main meal. The household production and consumption of cheese has not developed to such an extent even in countries with the same climate. In France, for example, cheese is the first part of dessert. In Italy, cheese may be served as an appetizer, but it isn't present at the table during the main course while, in Britain, cheese rarely appears on the table even after the main course.

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Feta Cheese in the Greek Diet: Feta is the most famous traditional Greek cheese. It is made in various sizes, often in the shape of a loaf. Feta is white, solid but crumbly, with some fissures and a milky, fresh acidity. It is manufactured mainly in mountainous and semi-mountainous regions of Greece where the use of any harmful substances (fertilizers, pesticides, etc.) is very scarce. It is distributed to the market in barrels, in tin boxes, or in the form of plastic-wrapped pieces, and is consumed as table cheese, in the famous Greek salad, in cheese pastries, and quite often as saganaki (shallow-fried cheese). Today most feta is made with pasteurized milk and tastes quite salty. Some people are put off by the strong salt content, but the salt is intended only as a preservative and is not supposed to overpower the taste of the cheese. Feta can be soaked in fresh, cold water or milk for a few minutes or longer, if necessary, to make it less salty.

RECIPES WITH FETA CHEESE

Shrimps with Tomatoes and Feta Cheese

Preparation Clean the shrimps. Saute the diced onions in the olive oil. Add the tomatoes,the bay leaf, the sugar, the garlic, salt, pepper, and an adequate amount of water. Cook the sauce for approximately 30 minutes . Drop the shrimps into the sauce, and continue cooking for another 4 minutes. Remove from the heat. Place the shrimps and the sauce in a Pyrex dish.Spread thin slices of feta cheese over them and bake in a hot oven for 10 minutes. Serve immediately.

Greek Salad

Preparation: Wash vegetables thoroughly. Slice them, place in a bowl, and add the olives. Season and mix. Place The feta cheese on top. Pour the olive oil and vinegar on top of the salad.

INGREDIENTS: (serves 6) • 1 kg. medium-sized shrimps • 2-3 ripe tomatoes, diced • 2 cloves garlic • 2 onions, diced • 250 g. feta cheese • 1 cup olive oil • 1 bay leaf • 2 tsp. sugar • salt and pepper

INGREDIENTS: 2 large, ripe tomatoes, sliced

• 1 cucumber, sliced • 1 large pepper, sliced • 1/8 cup vinegar • 1 onion, sliced • olives • 2 tsp. oregano • 1 piece of feta cheese • salt and pepper • olive oil

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BBEERRUUFFLLIICCHHEE SSCCHHUULLEENN DDEESS OODDEENNWWAALLDDKKRREEIISSEESS,, DDEE http://www.bso-agroweb.de/

GERMAN CHEESE

This kind of cheese is a soft cheese speciality with red culture. It was traditionally eaten after milking the cows in the morning. Since 1997 it carries the protected designation of origin, may only be produced in the Odenwald and only out of milk from this region. Its taste is soft and mild when young, but strong and spicy when mature. Fat content 3.5 %.

Soft cheese of 100% of pure, fresh goat milk, a Feta type with fine herbs. Mild with herbal taste by additives like oregano, basil, rosemary, tarragon, thyme, chervil, and multicoloured pepper. Fat content 45% in dry weight, 20% absolutely.

The Huettenthaler original of odenwaelder soft cheese. The cheese is named after the place of its inventors, who lived in the odenwδlder village “Huettenthal “.The taste is mild and creamy as a young cheese. It is spicey, tasty when it matures. in the solid tire stage pikant heartful strongly. Fat content 45% fat in dry weight 20% fat absolutely. Tip: Traditionally prepared with vinegar and onion.

The Ziegenthaler a soft cheese speciality with raw culture of 100 goat milk. Two farms from the southern Odenwald supply the 100% pure, fresh goat milk. As young cheese it is suitable for slicing and tasted strongly aromaticit, becomes increasingly softer and spicier with maturing. Fat content 45% in dry weight, 20% absolute.

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The Huettenthal Dairy company

In a romantic valley of the southern Odenwald you find the Hüttenthal dairy - today the only dairy in south Hessen which is a family business. For 100 years they have maintained the tradition of natural processing. The milk - the valuable base for their products - comes exclusively from farms of the Odenwald region, each morning fresh. The farmers feed their animals with green fodder of the healthy, versatile central mountain vegetation. That lends its pronounced, full taste to the milk. In careful treatment the Hüttenthal products develop without any additives but milk and cream. They are basically not homogenized. Their butter receives the aromatic taste by natural, fresh cream. Their cheese is prepared with a lot of manual work - the fixed consistency and taste speak for themselves.

The BSO group of students

Workgroup/Job Members

Translation Tanja Simon, Waldemar Peters, Helena Krutsch

Homepage Construction Holger Ihrig, Niko Herpich

Team for Product I: Schmucker Beer Frank Schellenberger, Ismail Dinc, Marcell Brechenser

Team for Product II: Odenwald Tins Benjamin Kessler, Fabian Gimm, Chris Poffo, Stefan Wilhelm

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And here are some pictures of the Agroweb students while they are working! IInnttrroodduuccttiioonn

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OOhh ,, iitt’’ss hhaarrdd ttoo tthhiinnkk!!

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http://www.schulseiten.de/gymschwechat/

TThhee mmaakkiinngg ooff TTooppffeennssttaannggeerrll

The "Topfenstangerl" The "Topfenstangerl" is a very popular speciality in Vienna and in its surroundings. The incomparable combination of finest cream cheese and dough make this batter pudding do an undescribable consumption. Decorated with small sugar pieces this sweet is perfected. This traditional speciality is only produced in a single bakery. With much love and care the "Topfenstangerl" gets the freshest ingredients only, which are chosen and used from our bakers. All these things happen in the cake shop "Viktorin". Although there are three shops in Schwechat you are not able to get such a speciality in the late morning. We are sorry but it's impossible to describe this sweet as good as it is. TOPFEN -A SPECIALITY Topfen is the Bavarian and Austrian word for "Quark". Topfen is dummed milk, cream cheese or cottage cheese. It is produced out of sour milk. It's a white and mushy foodstuff, which has been produced and eaten since the 13th century. The word "Topfen" comes from the Middle-High-German word "twarc", "quarc" or "zwarg". But it can also be derived from "dύra's" for "cheese" or "dύraii" for "cheesy milk".

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CCOOLLLLEEGGEE PPIIEERRRREE DDEE CCOOUUBBEERRTTIINN,, CCHHEEVVRREEUUSSEE,, FFRR

Castle of Breteuil Built in the year 1600 and decorated principally in the 18th century, the Château of Breteuil is located 35 km (22 miles) to the South-west of Paris in the heart of the renowned Valley of Chevreuse. It is set in a listed Park of some 185 acres. Receptions, daytime meetings and guided tours take place all year round.

Post card with the castle of Breteuil

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This is the Neo-Gothic Chapel, with stained glass windows from the Cathedral town of Chartres.

Located in the heart of the Valley of Chevreuse, Breteuil is set in an outstandingly beautiful park of some 185 acres.

Aerial view in the Fall.

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PPRROODDUUCCTTIIOONN WHITE WINE The white wine is produced from two Kinds of grapes. The one called "Savvatiano", wich is produced in Mesogeia (an area in ATTIKI) and the other called "Moschofilero", which is produced in Mandineia. Each Kind of wine is produced after a certain procedure has been followed. The following procedure is followed to produce white wine: In the beginning the grapes are weighed and then they are put in a machine called grape - squeezes. The grapes are squeezed. So that cider can be produced and whatever is not needed, that is skins, soil, stems is thrown away. Afterwards, he cider is frozen, so that it will be cleaned from the mud. Fermentation follows and then there is a procedure through which the wine becomes clear. After the wine is cleared, only the alcohol and some artificial substances to add colour are left. When the whole procedure finishes the embattlement takes place.

Agiorgitiko wine It is produced from the well-known variety Aghiorgitiko (St. George) of Nemea. Our vines are cultivated on mountain slopes at an altitude of approx. 800m. and produce small purple coloured grapes. Following the vinification process the wine is stored in oak barrels for one year. It is then bottled in limited quantities and is stored in our cellars for another year before it is offered to the consumers. It has a deep red colour, an aroma of sour cherries, blackberries and spices, a robust body and a smooth round taste. It is served at 16°-18°C and is an ideal accompaniment to red meat (veal, game), sausages and pasta dishes with red sauces.

Savvatiano A dry white wine, produced from selected grapes from the renowned grape variety of Mesoghea, Savatiano. The grapes are gathered with great care and are vinified using the best and most modem technological methods. The wine has a crystal clear colour, a soft refreshing taste on the palate and a fine aroma. It accompanies perfectly all lands of dishes of the Mediterranean cuisine. It is best served chilled at a temperature of 8°-10°C.

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RED WINE The colour of the red wine is attributed to the fact that the pulp is produced together with the skin of the grapes. That meary that the grapes are aquized with their skin after they stems have been removed. Therefore, the colour of the wine is not attributed to artificial substances but to the skin of the grapes. These wines are the "Grand Reserve" and the "Agioritiko' from Nemea. THE CORKS As far as corks are concerned, three types are used: The brown, the white and the yellow one. • 1. The brown is the natural cork which comes from the bark of a tree that grows only in European countries, i.e. in Portugal, Spain and Sardinia. The bark of this tree is becoming more thick year by year, so each line corresponds to one year of its lifetime. The most important advantage of this cork is its elasticity since despite being between 23 and 24 millimetres in diameter, it can be compressed into 16 mm and then become larger again at the bottleneck. However, elasticity may cause problems if there is a piece of wood at the part of the cork which is compressed, as at this point there will most probably be some pressure, causing some wine to spill over or oxidise. • 2. The white cork is made of fragments of natural corks which were not of good quality. To prevent any contact between these corks and wine, two pieces of good-quality natural corks are placed on and below the fragments that have been put together. • 3. The yellow cork is made of silicon; it is the same type of silicon used for heart valves. The most serious disadvantage of both white and yellow corks is that they have microorganisms so, if they are used, the wine smells of cork in many cases. Hence mould may form sometimes and the wine may go off. BOTTLING Bottling wine comes right after its production. A washing machine washes the bottles by turning them up side down and purring in water. After that the bottles go through a filter and are filled with wine while a switch stops the excess wine from purring in the bottles. Afterwards a machine absorbs the excess wine and another one provides Carbon Dioxide in the bottles. After that we place the cork. A machine dries out the bottles heck and the plastic capsules are placed. After that a sensor examine if there is a cork in each bottle. Then the labels are placed.

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EESSCCOOLLAA PPRROOFFIISSSSIIOONNAALL DDAA RREEGGIIAAOO AALLEENNTTEEJJOO,, PPTT http://www.epral.pt/

from EPRAL SCHOOL

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EESSCCOOLLAA PPRROOFFIISSSSIIOONNAALL DDII DDEESSIINNVVOOLLVVIIMMEENNTTOO RRUURRAALL DDEE SSEERRPPAA,, PPTT

http://www.ep-desenv-rural-bemposta-serpa.rcts.pt/agroweb/ The school Escola Profissional de Desenvolvimento Rural de Serpa Herdade da Bemposta, 7830 Serpa URL: http://www.ep-desenv-rural-bemposta-serpa.rcts.pt/ E-mail: [email protected] Telefone: 284 544 258, Fax: 284 544 438 Students: 150, Teachers: 32 Facilities: Six regular classrooms, One computer room, One room for agri-food industries, One room for pottery and ceramics, Two laboratories: for physical and chemical analyses and for microbiological analyses, Secretary (school’s administration), One teachers’ room, One room for the students to use in their spare time, Library, Bar / cantine, Auditorium / Conference room, Students’ dormitory with 38 beds Agricultural enterprise constituted by the farm itself, and including a cheese-factory, a garage (for all agricultural machinery) and the sheep’s pen. Encosta do Enxoé White Wine Name: Encosta do Enxoe Classification: Regional Wine of the Alentejo Type: White, Sorts: Roupeiro Region: Alentejo (Pias) Type of Soil: Argillaceous, calcareous and sandy Colour: Straw, Aroma: Ripe fruit and spices Flavour: Strong-bodied, smooth, well-balanced Proof Final: Prolonged Vinification: Open Sput Aging: One year, Bottling: September 2001 Expected Longevity: 5 years Analyses: Alcohol Content: 12,5%vol - Total Acidity: 4,5 - pH: 3,4 Dishes to be served with: Fish, cheese and shellfish Way of serving: at more or less 13 °C Conservation: Bottle lying in a cool environment History: Produced since 1999 from grapes of a vineyard which is about 30 years old, by the "Sociedade Agricola de Pias"

Pias Red Wine Name: Pias

Classification: Regional Wine of the Alentejo Type: Red

Sorts: Periquita, Trincadeira and Aragonez Region: Alentejo (Pias)

Type of Soil: Argillaceous, calcareous and sandy Colour: Garnet, Aroma: Sylvan Fruits, well balanced

Flavour: Smooth, good structure Proof Final: Prolonged

Vinification: Traditional vinification techniques Aging: None, Bottling: Throughout the year

Expected Longevity: 5 years Analyses: Alcohol Content: 13%vol - Total Acidity: 4,5 - pH: 3,6

Dishes to be served with: Red meat Way of serving: at more or less 18°C

Conservation: Bottle lying in a cool environment History: Produced since 1995 by the "Sociedade Agricola de Pias"

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FFRREEIIHHEERRRR--VVOOMM--SSTTEEIINN GGYYMMNNAASSIIUUMM,, DDEE http://www.freiherr-vom-stein.de/

http://www.buyagro.de/

HOPPE CIDER Hoppe Visit to and Interview of Producer on May 12, 2001 "Kelterei Hoppe" is a family business, established in the 1950ies. The makers of fruit juices and fruit wines, particularly of apple wine, are situated in Hesse, approximately 50 km north-west of Frankfurt in a hilly area with a beautiful scenery. The largest town in the neighbourhood is Limburg on the Lahn, famous in Germany for its cathedral. Many farmers of the area use patches of their land for the planting of apple trees in meadows. They grow a variety of sorts of apples particularly suitable for the making of juice and wine. In autumn the apples are harvested by the farmers, from whom the local <<Keltereien>> buy their raw material: fresh, ripe apples that have not been treated with pesticides or insecticides. As the quality of the final product greatly depends on the quality of the raw material, any rotten apples are sorted out and only the flawless are being used. Those apples are being washed, then crushed and pressed with care. Thus, from 100kg of apples about 70 l of apple juice are gained, which is filled into wooden barrels or wine tanks. Soon the process of fermentation begins.

RREECCIIPPEE WWIITTHH CCIIDDEERR

Salmon in Cider Ingredients: 1000 gr. filet of salmon, 2 echalots, 1 bay-leaf, 30 gr. sour cream butter, 20 gr. crème fraiche, salt 1 small cup of fresh lemon juice, white pepper, 1/2l cider, 8 bay-leafs for decoration. Preparation: Wash the salmon, put some lemon juice on it and leave it for 15 minutes in the fridge. Steam the cider, together with quatered echalots, salt, pepper and bay-leaf, on low heat. Then cool down the sauce a little, filter it and add some crème fraiche to it. Now put some salt and pepper on ther salmon,melt the butter at 80°C in a pan, then add the salmon an bake iT for 2 or 3 minutes on each side. Warm the plates, decorate the salmon on it, give the sauce to it and use some bay-leaves for decoration.

BETHMAENCHEN!!! G. Jamin The Confectioner Jamin in Frankfurt – Sachsenhausen The confectionery shop "Jamin" is one of the last businesses in Frankfurt that still offer home-made Bethmännchen. Apart from Bethmännchen and chocolate specialities, there are cakes, gateaux, biscuits and other delicious sweets. "Jamin" was established in 1907 and it still is a purely family-run business. All products are prepared freshly every day with a lot of care and almost completely handmade, which guarantees high quality. Bethmännchen, which are very popular in the Frankfurt area, especially during Christmas time, have a sweet marzipan taste with a rose-water flavour. Their production takes a lot of time. First the mixture, the "dough" has to be kneaded by hand. Then it is formed into little balls with the aid of special machines. After that each "ball" is decorated with three almond halves and painted with egg-white. At last, after at

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least 12 hours (!) of air-drying , Bethmännchen have to be baked briefly by 240 °C. Then this delicacy is ready to please even the most discriminating customer.

Confiserie G. Jamin

PRODUCING THE BETHMAENCHEN !!!

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44TTHH HHIIGGHH SSCCHHOOOOLL OOFF CCHHAANNIIAA http://4gym-chanion.chan.sch.gr/agroweb/

Historical information for the soap production in Crete

Olive oil has always been a primary Cretan product. At the beginning of the 18th century Cretan businesspeople start to organize their industries, being supplied with raw materials and they start creating a field, which was going to be evoluted into very important industrial and economical activity in Crete for the next two centuries, up to the beginning of the 20th century.There were plenty of such units all around Crete. Since the beginning of the 18th century a spectacular increase in the oil production has been noticed due to the soap production evolution. Large quantities of olive oil are exported to Konstantinopolis and Marseilles, where soap production has been developed. In 1725 soap exportation amounted to 28.000 - 33.000 Kg. At the same period of time, olive oil production in Crete amounted to 6.400.000 - 7.700.000 Kg in a good harvest year and to 2.560.000 in a bad harvest one. Later at the end of the 18th and at the beginning of the 19th century olive oil production, as well as soap production had a considerable growth. It is mentioned that a yearly production amounted to 2.250.000 - 2.800.000 Kg. Even if soap had been widely Known since antiquity, an revolution in its production took place only in 1790 because of the invention of the "Leblan method" for the production of Na2CO3 a raw material in soap production. This evolution has played an important role to the oil cultivation since soap consumption on was increased day after day. By 1866 Cretan soap industry needed 5.000 tones of oil while at the same period it still supplied the Marseilles market. In the 19th century, Cretan soap dominated at the markets of Konstantinopolis, Smyrni, Black Sea and generally the markets of W. Asia, Alexandria, Thessaloniki and all liberated Greek regions. Such was its reputation in the East that competitors from other islands had to forge local firms, to be able to survive and sell soap in those countries. During the hard times of the Turkish conquest, olive oil is not only the basic nutritional of the enslaved Crete people, but a considerable profit source since a powerful commerce is developed on the island.

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Scientists have carried out medical researches into the causes of some types of cancer and heart attacks and they have drawn out the following conclusion: People should follow the Mediterranean nutrition. It is better to eat very little meat-especially red meat and a little more white meat and fresh fish. We shouldn't eat a lot of dairy food while we should consume a lot of vegetables, fruits or legumes. It is preferable to use olive oil to prepare our meals as it reduces bad cholesterol. Olive oil is the only fat that is permitted in Mediterranean Nutrition.

Ingredients: Four medium size eggplants/ aubergines, Three garlic cloves, ½ cup of olive oil. Put the eggplants in the microwave or normal oven, and cook until it feels very soft(about 10 minutes in the microwave/40 minutes in a normal oven). Using a sharp knife, slice in half, and using a spoon, remove the inside 'meat' and place in a bowl. If the eggplants are well done, the inside should come out very easily. Put the garlic cloves in a garlic press and spread the garlic on top of the eggplant. Using a fork, start mixing the garlic and the eggplants together, and spread the oil a little at a time. When the oil is absorbed, the salad is done. Put in a fridge to cool down and serve with sprinkled parsley. Eggplant salad (also called poor man's caviar) is eaten with French bread.

Melintzanosalata/eggplant salad

Ingredients: 1/2 kilo / 1 pound of Feta cheese (either whole or in pieces), 1/2 cup of olive oil, 6 eggs (or 3 eggs), 1/2 cup chopped parsley, Pastry called Filo composed of very thin pastry sheets (can be found at specialist delis in North America or Frozen in Europe, 3 cups of white bechamel sauce (optional), Salt, pepper, nutmeg. This dish can be done in triangle sized chunks. After you butter the filo and you put the filling in it, fold it in single triangles and place them on the oven dish. Crush the Feta to a paste, add the bechamel sauce, and the eggs, while stiring well. Add the salt, pepper and nutmeg. Line the baking pan with olive oil, and then place about 6-10 sheets of filo, oiling them on each side. Pour the batter and flatten with a spatula. Then continue with the rest of the filo sheets (should be about 20-25 in a package). Trim the edges and with a sharp knife, outline the serving squares on the top sheet (you don't have to actually cut them, just press the knife on the top surface to mark them - they should be about 2-inch squares (5 cm). Bake in a moderate oven for about 30 minutes, or until the top sheet is dark brown. Now cut the squares you marked earlier and serve, after letting it cool a little.

Tyropita/ cheese pie

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PPPIIINNNEEEWWWOOOOOODDD ––– TTTHHHEEE IIINNNTTTEEERRRNNNAAATTTIIIOOONNNAAALLL SSSCCCHHHOOOOOOLLL OOOFFF TTTHHHEEESSSSSSAAALLLOOONNNIIIKKKIII,,, GGGRRR http://www.pinewood.gr/

BUSINESS PLAN (PART II)

MMAARRKKEETTIINNGG MMAANNAAGGEEMMEENNTT ·· DDEEMMAANNDD && SSUUPPPPLLYY PELOPAC has a somewhat steady growing demand, thus forecasts are not difficult. The processing of the agricultural products is not that complicated and the volume is relatively manageable. In theory demand and supply are the two main forces that establish the price of a product. PELOPAC’s products have a relatively low price of an average $1 per product. This is the price that has been established in the free market. ·· PPAACCKKAAGGIINNGG Packaging is an important part of marketing, which deals with the process of selling a product. PELOPAC used plastic trays for the first time 5-6 years ago. The plastic material used is transparent and it gives the impression that the product inside is fresh. In order to constantly improve quality, PELOPAC has been doing further research on different types of new packages. They are investigating to package olives with oil and inert gas instead of water, salt and acid. This inner gas contains nitrogen and carbon dioxide. The total weight of the product is reduced and, thus the cost of transportation decreases. ·· OOTTHHEERR FFOORRMMSS OOFF PPRROOMMOOTTIIOONN PELOPAC does not use advertising because the customers are few but loyal. Nonetheless the company has engaged into other types of promotion such as trade shows where they have been successful in presenting their products and attracting new customers. Furthermore, PELOPAC is a company that deals business to business and it does not sell directly to the consumer. Therefore the promotion that PELOPAC uses is different in nature from a firm that sells directly to the final consumer. PELOPAC thus can afford to retrench advertising costs and minimize them while directing the attention towards other businesses. PELOPAC is a manufacturing company dealing with wholesaling. Therefore, the need for conventional means of advertising in TVs and Radios is not present. ·· DDIISSTTRRIIBBUUTTIIOONN PELOPAC obviously uses a strategy, which aims at pushing the product through the different channels of distribution. This by itself makes advertising a secondary option. Indeed PELOPAC’s channel of distribution is selected and formed carefully in order to ensure that costs of transportation are relatively low and that the product arrives at the final destination safely. PELOPAC pursues three different routes for its products. The main route involves transportation with ships (mainly to the USA and UK), the second route involves transportation by trucks (mainly to Continental Europe), and the third route in exceptional rush orders involves airplanes.

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PPRROOJJEECCTT EEVVAALLUUAATTIIOONN Learning about the steps of the production process in this small manufacturing company proved to be more difficult then expected. It required an in depth analysis of every important action taken to reach the finished product. By investigating on the production process of the olives we have come to a better understanding of the hard work put behind providing these products for our benefit. We were able to put in practice and apply the theory we have learned to PELOPAC. We have reached a better understanding on the running of this business but more importantly, we are able to elaborate on these processes and support what we have learned with facts. Last but not least, it is worth to mention that PELOPAC is a company, which uses the latest business concepts in very efficient ways. It has so far achieved a very effective utilization of its resources to become one of the leading businesses in Northern Greece. As students, studying this company has helped us in many ways. First off, this study has contributed to a better understanding of the real business world. Second, it has allowed us to see how different concepts apply, thus we have a chance to apply the acquired knowledge in an actual case study.

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APPENDIX

Traditions and Symbolism of the olive and olive oil In Ancient Greece According to mythology the olive tree was brought in Greece from Goddess Athena which also taught the Greeks its cultivation. Indicative for the significance of the olive tree to the Athenians is the fact that their coins portrayed Goddess Athena with an olive wreath on her helmet and amphorae with olive oil. The Olive and its oil have always engaged the intellect, the senses and passions of the Greek world for the past four thousand years. Olive oil held a sacred place in the solemn rites of the Greek religious life. The ancient Greek gods believed to be born under the branches of the olive tree. In The Bible Olive trees were extensively cultivated in the Holy Land. They are frequently mentioned in the Bible. Olive trees grew in the Garden Gethsemani, which name means "oil press". The dive branch as a symbol of victory, hope and waters of the Deluge were abating. In the books of Genesis the dove sent out from the ark by Noah returned with a freshly plucked olive leaf in its mouth, there it became the great symbol of peace, indicting the end of God's anger. And its recognition by Noah suggests that it was already a well-known tree. The greatest religion significant of olive oil is documented in the Book of Exodus, where the Lord tells Moses how to make an anointing oil of spices and olive oil. During consecration, holy anointing oil was poured over the heads of kings and priests. In the Olympic games The first Olympic games were held in 776 BC. And continued for a thousand years. They were held in a sacred, fertile valley of Ancient Greece at a place called Olympia. The prize for victors at the Olympics was a simple olive tree branch, which was cut with a gold-handled knife, from a wild olive tree. The Greeks believed that the vitality of the sacred tree was transmitted to the recipient through the branch. The winning athlete and his home territory was considered to be in favour with the gods. Ever since, the olive branch has been the epitome of peace, fair game and noble competition. The new logo for Athens 2004 Olympic Games is a wreath shaped out of an olive branch, placed on a sea-blue background. It is a symbol of peace, democracy and civilization. It also harks back to the ancient Olympic truce, when Greek City states declared peace during the Games. The One-Dollar Bill On the back of a One-Dollar Bill there is an eagle, which holds in his talons an olive branch and arrows. It symbolizes the fact that America wants peace, but will never be afraid to fight to preserve peace. The Eagle always wants to face the olive branch, but in time of war, his gaze turns toward the arrows.

BIBLIOGRAPHY 1. Information gathered on the trip to the PELOPAC factory. 2. Information gathered from the interview with Mr. Constantinidis. 3. PELOPAC Handout 4. “Introduction To Business”- Brown and Clow, 1997 5. http://www.ellinogermaniki.gr/ep/agroweb 6. AGROWEB Handout 7. Encyclopedia PAPYRUS LARUS.

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PPLLAATTAANNIIAASS HHIIGGHH SSCCHHOOOOLL,, GGRR http://4gym-chanion.chan.sch.gr/agroweb/

Η δράση AgroWeb υλοποιείται στο Γυµνάσιο Πλατανιά Χανίων µε την συµµετοχή του συνόλου των καθηγητών και των µαθητών της Β' Γυµνασίου.

Την κεντρική διαχείριση της δράσης έχουν αναλάβει οι : 1. Παπαστάµος Βασίλης (Καθ. Πληροφορικής) 2. Σαµαράς Κωνσταντίνος (Καθ. Φυσικής αγωγής) 3. Λιτσάκη Μαριέτα (Καθ. Οικιακής οικονοµίας)

The responsible teacher for AgroWeb: Vassilis Papastamos

The first page of the Platanias High School

The Platanias High School, as presented at the Web page of the school at the AgroWeb Wensite

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TTHHOOUURRIIAA HHIIGGHH SSCCHHOOOOLL,, GGRR http://gym-thour.mes.sch.gr/

SYKIKI FACTORY (http://www.sykiki.gr)

Modern packing plant where care is on

cleanliness above all with up to date technology appropriate for our

customer's needs

Food engineers are monitoring the production on a continuous basis. The quality control department analysing our product to ensure

that it meets the buyer's specifications using the most

modern and hygenic methods.

Fig paste comes from the grinding of excellent quality figs and is packed in cartons with a

polybag liner for optimum quality protection.

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VVEEJJLLEE HHAANNDDEELLSSSSKKOOLLEE,, DDKK http://www.vejlehs.dk/royaldanish/

Danish Butter cookies: The champions of the e-shop!!! Look at the e-tool http://www2.ellinogermaniki.gr/ep/agroweb/etool/product.htm

FEBRUARY 2002

MARCH 2002

APRIL 2002

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AGROWEB CLOSING EVENT INVITATION

H Ελληνογερµανική Αγωγή και το Ίδρυµα Μελετών Λαµπράκη σας προσκαλούν στην Κεντρική Εκδήλωση του Προγράµµατος

AGROWEB

ΣΧΟΛΕΙΑ ΣΤΟ ∆ΙΑ∆ΙΚΤΥΟ ΚΑΙ ΑΓΡΟΤΙΚΗ ΠΑΡΑΓΩΓΗ

Μαθητές από σχολεία ευρωπαϊκών χωρών και αγροτικών περιοχών της Ελλάδας θα παρουσιάσουν τις εργασίες τους.

Παράλληλα, θα παρουσιαστεί το «Ηλεκτρονικό Κατάστηµα» και θα γίνει έκθεση αγροτικών προϊόντων και παραδοσιακών αγροτικών εργαλείων.

Η εκδήλωση θα πραγµατοποιηθεί το Σάββατο, 20 Απριλίου 2002 και ώρα 12.00, στις εγκαταστάσεις της Ελληνογερµανικής Αγωγής στην Παλλήνη Αττικής.

Την εκδήλωση θα προλογίσει ο Υπουργός Γεωργίας κ. Γεώργιος ∆ρυς.

Θα ακολουθήσουν χαιρετισµοί από τους εκπροσώπους των πρεσβειών των χωρών που

συµµετέχουν στο πρόγραµµα και οµιλίες από Πανεπιστηµιακούς καθηγητές.

Έκθεση και παράλληλες εκδηλώσεις: Από 10.00 έως 17.00

Πληροφορίες: τηλ. 010-6032550

http://www.ellinogermaniki.gr/ep/agroweb

Ellinogermaniki Agogi School and Lambrakis Research Foundation have the pleasure to invite you to the Major event of the project

AGROWEB

An Innovative approach to the usage of the Internet in an interdisciplinary framework

Students from European countries and rural areas of Greece will present their work as well as the

AgroWeb e-shop. An exposition of agricultural products and traditional agricultural tools will also take place.

The event will be hosted in Ellinogermaniki Agogi at Pallini (Attiki)

on Saturday, 20 April 2002 at 12.00.

The Minister of Agriculture of Greece, Mr. Georgios Drys will address the event and greetings by the representatives of the Embassies of the participating countries will follow. Distinguished academics will also contribute through their presentations about e-commerce and the relation between education and agriculture.

Expositions and parallel events: 10.00-17.00

Information: Tel. : 010-6032550

http://www.ellinogermaniki.gr/ep/agroweb