In Greece the kaki is quite unknown and it’s not farmed much. 18 months ago Ignatiou Ansastasio founded the cooperation Cacci. Almost 200 farmers joined Cacci and together they own 50,000 trees. "We are the largest kaki supplier in Greece," tells Maidis Makis one of the persimmon farmers. "The kaki isn’t popular in Greece so we focus on export."“All our produce is organic, a 100%. We harvest between mid October until the beginning of December and the kaki’s are available until March in several markets. Cacci supplies several European and Arabic countries. "We notice an increase in the demand for kaki. It is a popular and healthy fruit and an increasing amount of customers get to know and appreciate this exotic fruit."
Step by step
It takes a kaki tree or four years to reach its full production. “Last year’s yield was 1000 metric tons and we are expecting a yield of 3500 metric ton over two years. Last seasons demand was higher than the production. But we didn’t plant more trees, we want to take it easy and expand step by step." Cacci does not only supply kaki, but seeds and trees too.. "We own the entire chain. Our way of cultivating is very special, everything is to serve our goal and get the most flavourful kaki. To get the best taste we leave the fruit on the tree until its ripe and sweet. The Greek microclimate gives the fruit a lovely fragrance."
Makis Maidis and Ignatiou Ansastasio during Freskon 2015
Ready-to-eat
Greek kaki’s are cheaper than those of the competition. "We can influence the cost, because the farmers pack the produce themselves. Afterwards the produce is transported to one place and then transported to the customers. By storing and transporting the kaki’s at the right temperature the fruit is ready-to-eat when it arrives at the customers. In our cooled storage facilities we can keep the kaki’s for up to four months."
For more information:
Maidis Makis
Cacci
Thessaloniki - Greece
www.cacci.gr
makismaidis@cacci.gr