The harvest of artichoke in Messinia located situated in the southern part of Greece is at the middle of their season in southern Greece. “We began harvesting in February at the start of February on 30 acres of the first farms. If we grow the right way it is possible to harvest 60.000-70.000 items per hectare of these farms. We wait for additional areas to start producing toward at the close of March.” states Ms. Dimitris Livas, owner of Agroktima Liva, which specializes in artichokes.

The season has proved to be challenging thus far. According to Livas. Livas explains: “The price of cultivating has substantially increased, but without similar increase in price. Many growers were discouraged from setting up their farms proper manner or fertilizing their gardens appropriately. The season of cultivation was marked by the lack of workers and water. The artichoke plant is labor intensive that coincides with the olive harvest and the workers seemed to have no choice but to pick.”

Also, the conditions for marketing are not adequate, according to the Greek businessman: “Demand for fresh artichokes remains low in Greece as well as abroad. most of our product is being processed and then sold as frozen. The demand is expected to rise toward the middle of March. A warmer climate and, especially in Greece the onset of tourist season makes our goods more appealing.”

Climate change has had significant impact on the Greek artichoke and severely limiting the harvesting time. “Formerly we were able to pick artichokes up to the end of May. As the temperatures in the south of Greece increases significantly to the high temperatures, we’ve nearly gone through the artichokes this month. Hearts of artichoke dry up, and then we have to stop harvesting the early week of May,” stresses Mr. Livas. “There is no way to prevent this. In fact, increasing the amount of irrigation could not only cause no harm, but can also cause an excessive amount of humidity that could ruin the plant.”

But Ms. Livas also sees some positive indicators. “The eating habits of artichokes is changing. Artichokes are being used in more meals and being cooked in different ways that are being used and both within Greece as well as abroad. We have been involved with the export of fresh artichoke, however this year, we began an exciting collaboration with three Greek restaurants located in France. The restaurants use our artichokes as their main dish and salads.”

“We export frozen artichokes. This is much easier since fresh artichokes lose their appealingness after just one week of being stored in a fridge but they’re still delicious and delicious. To ensure maximum longevity, we package them in nylon and place them inside the triple-carton container,” Mr. Livas says.

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Dimitris Livas

Agroktima Liva

Tel: +30 272 103 2911

Mob: +30 693 614 3243

Email: [email protected]

https://www.agroktimaliva.gr/