The production of white mushrooms in Greece did not exist until two years ago, when, in early 2024, the company Kechagia Mushrooms took the step of opening the first unit for their production in Pedino, Kilkis. "Our production facilities are located in Pedino, Kilkis, and are fully integrated. In essence, we have a pair of factories for white mushrooms and another pair for Pleurotus mushrooms. In one, we produce the substrate, and in the other, we handle production and packaging of the final product. This way, we manage to maintain 100% quality control over all our products," says Mr. Tasos Kechagias, a representative of the new generation of the company's owners.
© Kechagia Mushrooms
Xronis (left) and Tasos (right) Kechagias from Kechagia Mushrooms.
"Our Pleurotus production reaches 120–130 tons per month, while white mushroom production stands at 160 tons. In the second year of white mushroom production, we have improved both quality and our working methods, but we still believe there is more to learn. We are training our workforce while also investing in our own education, bringing in production specialists from Italy, Poland, and the Netherlands to transfer their know-how to us," Mr. Kechagias explains.
© Kechagia Mushrooms
As for the marketing of white mushrooms, the Greek entrepreneur expresses satisfaction: "Our product is now on the shelves of Greek supermarkets. The good name our company has built over the 36 years it has been operating helps us a lot, especially considering that we are competing with a great power like Poland. Our buyers trust our white mushroom, which is also the one most in demand in the Greek market across all its segments."
© Kechagia Mushrooms
"Obviously, we aim to increase our production and eventually make sales abroad, but for the time being, our priority is to meet the needs of the domestic market. Above all, we want to excel at what we do, which is why we see our only competitor as ourselves."
© Kechagia Mushrooms
Finally, referring to current market trends, Mr. Kechagias notes that the arrival of winter means shifting more focus to the production of packaged mushrooms. At the consumer level, he observes that people are beginning to appreciate more the value of large Pleurotus fillets, which, although more expensive, result in less waste during cooking. He also points out the rising cost of all production factors. "Nevertheless, we carefully filter these increases before incorporating them into the final product. We try to keep price fluctuations in our products to a minimum throughout the year," concludes the Greek entrepreneur.
For more information:
Tasos Kechagias
Kechagia Mushrooms
Tel: +30 212 1006 662
Email: [email protected]
https://manitaria.com.gr/?lang=en
