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Concentrating on the healthy benefits of Greece's main squeeze
Fruit juices are possibly the oldest beverage ever consumed by humans (after water, of course). The ancient Greeks imagined that a specially prepared fruit juice was the beverage of choice for their gods. Concocted from fruit, honey and honey pollen, this beverage was believed to be so powerful that it could literally resurrect the dead. They called it nectar, a compound word derived from nek meaning “death” and the word tar meaning “overcoming”.
Today, Greek juices do not claim to have the same magical powers of immortality. The fruit from which they are derived, however, is harvested on the same land and under the same sun that the mythological nectar calls its birthplace.
Greece produces an abundance of fruit, and much of this is used for juice. According to the Koniareio Institute for Citrus Fruits, 25-30% of Greece’s annual production is processed to juice. This applies mostly for the so called common variety of oranges, but also for considerable W. Navel quantities. The percentage of lemons and tangerines processed to juices is roughly 10% and 2 % respectively. Though Greeks are the largest per capita consumers of fruit in the EU, plenty is still available for export. Orange juice ranks first in exports with major importers the European Union. Grapefruit juice and other citrus fruits follow suit. Greece also exports juices made of pineapple, grape, apple, peach, apricot, cherry, carrot and mixed fruits.
As in all food and beverage products, the quality of the final product is directly connected to the quality of the raw material used. Furthermore, it is family tradition, love for the fruit of a specific region and the producers’ careful approach to the production procedures that make Greek juice stand out. Traditional methods of preparation have been adapted to the latest manufacturing technology, ensuring the high quality standards demanded by the modern consumer.
Being geographically and climatically blessed, Greece lends itself to the production of a significant group of delicious fruits and citrus fruits that don't grow in more northern climates.
Located in the southern part of the European continent, Greece has a Mediterranean climate with mild winters and dry summers. The country is rich in biodiversity. Its coastline, seas, rivers, lakes and mountains as well as its different wonderfully fruitful islands give birth to a prototype Mediterranean garden: thus, in 2005 alone, Greece produced 84412 tons of lemons, 958387 tons of oranges, 126440 tons of tangerines, 81796 tons of pears, 259621 tons of apples, 817341 tons of peaches, 84135 tons of apricots and 46352 tons of cherries.
Juices are considered healthy beverages. They are especially nutritious when they contain very little, or no sugar. The fewer additives and preservatives and the higher the percentage of fruit concentrate the better. Consumption of juices with a high percentage of fruits or vegetables reduces the danger of heart diseases,
cancer and obesity. Their refreshing taste and chilled temperature function - especially during summertime - as an antidote against heat and dehydration. Due to their high consistency in water, juices hydrate the body at the same time fuelling it with valuable electrolytes that are essential for balancing the fluids in our various cellular compartments. Vitamin C boosts our immune system; vitamin A enhances the human development. Last, the B- cluster of the vitamin family helps us release and absorb the energy we gain from food.
“The ancient Greeks imagined that a specially prepared fruit juice was the beverage of choice for their gods”
Home-made Vissinada
Ingredients
6 cups of sugar
3 cups of water
juice of 1 lemon
sour cherries (remove the stones)
Preparation
Bring to a boil the 6 cups of sugar and the 3 cups of water for about 5 min. After removing the cherrystones add the fruit to the boiling syrup and boil for another 10 minutes.
Remove the pot from the stove, clean off the foam and leave to cool for 24 hours. Remove the cherries from the syrup and bring the syrup to a boil.
After the liquid becomes syrupy insert the sour cherries together with the lemon juice into the pot and boil for a few more minutes. When the sweet cools off, separate the syrup from the fruit and put it in gla
For those that can’t get their hands on fresh fruit for squeezing, Greek producers offer three different categories of condensed fruit juice.
Preserved
A condensed juice with few preservatives added.
The preserved condensed juice maintains most of the fresh juice‘s characteristics.
Condensed frozen
The condensed frozen version has no additives but must remain frozen until it is consumed. Once un-frozen, it may not be frozen again.
Aseptic
This is condensed juice free of additives and stored in aseptic packaging. This juice has a shorter shelf life than preserved condensed juice.
Of the above condensed juice categories, the preserved version offers the most advantages. It maintains 98% of the characteristics of fresh juice (vitamin C, color and aroma). It offers the longest shelf life (up to 6 months), and can be stored at room temperature prior to dilution with water, at which point it can be stored in the refrigerator for 5 days.
Citrus Juices
Oranges, lemons and, to a lesser degree grapefruits and tangerines, are the most widely cultivated fruit tree in Greece. They abound in Western Greece (Epirus), the Peloponnese and Crete. The major Greek citrus fruit processing companies are located mainly in the Peloponnesse (12 units that produce about 15000 tons of concentrated orange juice and 1600 tons of lemon concentrate) with additional units on the island of Chios and Crete.
Greek orange varieties are highly regarded due to their fine aroma and other organoleptic properties. As is the case with olive oil, some juice makers mix Greek juice in with juices of other areas in order to improve the taste of the final product.
Peach Juice
Peaches are an important crop in Greece and they are mainly cultivated in Macedonia and Thessaly. Peach juice concentrate is available for export in clear or cloudy form, in aseptic packaging or in bulk.
Apricot Juice
Apricots are mainly produced in Northern Greece (Macedonia, Halkidiki) and the Peloponnesse. The va-riaties Tirinthos and Aurora make their annual debut in the middle of May. In early June the variety Bebekou makes its appearance followed just days later by the sweet Diamantopoulou.
Cherry Juice
Cherries are mostly cultivated in the prefecture of Pella in Edesa. There, they grow sweet and fleshy and are a cause for celebration each summer when the new crop arrives. These cherries inspire the production of an entire range of fruity delicacies: they are made into jams, spoon sweets, cherry juice concentrate and the notorious Vissinada, a traditional fruit preserve to be diluted with iced water, ideally topped with lemon juice and drunk through a straw. 10 thousand tons of cherries are exported annually. Loux – Marlafekas SA, produces a wide variety of fruit drinks in stylish glass bottles and various flavors like Orangeade and Lemonade. It’s Sour Cherry drink, however, is the homemade Vissinada gone retail.
Apple Juice
Apples are mainly cultivated in Macedonia and Thessaly. Greece produces 320 thousand tons of apples annually, out of which 14 thousand tons are exported.
Organic production
In Greece it is usually small, family-owned businesses that devote themselves to organic farming and organic products. Their production is limited but their products’ quality and nutritional value as a rule outshines conventional products. Greek consumers are still growing into the organic market, but exports are booming: in 2006 approximately 65% of organic citrus fruits were exported. Noteworthy organic, certified fruit juices in that category include Georga Family’s high-density grape concentrates suitable for fresh grape frozen drinks and smoothies as well as marmalades and grape creams. Another traditional version of grape concentrate is “Petimezi" a food or drink product made from dense boiled grape juice. It tastes like caramel but contains no added sugar and is also used in Greece as a sweetener in place of sugar. There are also several healing powers attributed to Petimazi; it is considered a balm for sore throats and stomach aches. And while the island of Chios is mostly known for its leading product, masticha, it also grows high quality citrus fruits and a unique kind of mandarin. Under the brand “Kampos”, the Agricultural Union of Citrus Growers of Chios, produces conventional but also certified organic condensed juices with no sugar or further additives. e
