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The Detrop Boutique and Artozyma trade fairs recorded an 11% increase in trade visitors from 22-24 February at the Thessaloniki International Exhibition Centre, at the centre of developments and innovation in high quality domestic food production.
It is noteworthy that there was a 46% increase in international hosted buyers, a fact that indicates the broadening international character of the two exhibitions, which highlight small Greek businesses that export delicatessen foods to international markets.
Detrop Boutique and Artozyma attracted 355 direct and indirect exhibitors this year, from 16 countries, in 7 exhibition pavilions, while a total of 230 Hosted Buyers and trade visitors from 32 countries were welcomed from Europe, the Middle East, Asia, and America.
Detrop Boutique attracted the gastronomy of Greece with 8 Regions (Central Macedonia, Eastern Macedonia-Thrace, the Ionian Islands, the Northern Aegean, Central Greece, Crete, Western Macedonia, Thessaly) and the Municipality of Kalamata, which will present olive oil from Messinia.
The 9th Artozyma exhibition attracted, for the first time, the most important companies for raw ingredients in baking and confectionery, as well as in packaging & equipment.
The two exhibitions were framed by a number of side events, which recorded new trends and modern techniques in the production, processing and pairing of foods and beverages.
The ‘Delicious Moments’ events series in cooperation with the Chef Stories company included the ‘Delicious Grocery’ modern grocery store, and the ‘Cheese ‘n’ Wine’ and ‘Beer & Cold Cuts’ thematic salons. Meanwhile, the 2nd Congress on aromatic & medicinal plants held in Pavilion 8, titled ‘Aromatic-Medicinal Plants & Greek superfoods: a powerful driver of financial growth’, was held by the Association of Medicinal and Aromatic Plants of Greece, in cooperation with TIF-Helexpo.
Artozyma’s side events were very successful with an impact felt throughout the country.
Contestants in the 4th Pan-Hellenic Bread Championship included teams from Crete, Macedonia, Thrace, Peloponnese, Small Islands, and a Mixed team, while first place was taken by Peloponnese. This Championship, which honoured ‘Pinakoti’ bread this year, produced the National Baking Team, consisting of the top 8 bakers of the above 6 teams, who will represent Greece in contests abroad. The judges panel included the founder and president of Coupe du Monde de la Boulangerie (the international baking championship) Mr Christian Vabret.
The 1st Pan-Hellenic Confectionery Competition was held with internationally distinguished pastry chefs on the judges’ panel. The competition was organised by the Hellas Pastry Chef Club. The competition highlighted once again the art of confectionery, as well as young and talented pastry chefs in the student and professional categories.
Lastly, the Free From... Colloquium highlighted the secrets and truths about “free from” products to gastronomy professionals, and it analysed safe ways to produce and supply them to the final consumer.