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Salamousas Agrifood – Lemnos | Salamousas Agrifood
In the fertile land of Lemnos, the once great granary of the Aegean, Salamousas Agrifood has created an ambitious project that connects its cultural heritage with contemporary primary production.
Since the early 1970s, the opening of the market and the increased need for animal feed for the sake of livestock farming led to the gradual abandonment of the once-famous local varieties of cereals and legumes of Lemnos and the shift to other crops. Only a few elderly producers were the ones who saved some seeds and cultivated them for personal consumption, so in 2010 Christos Salamousas decided to revive their systematic cultivation.
Having memories from his father who was involved with these varieties and previous experience in the production and trade of cereals, he wanted to preserve them, believing in their important legacy for Lemnos. With the help of his two sons, and initial support from the University of Aegean, Democritus of Thrace and Aristotle University, this vision became a reality.
Today Salamousas Agrifood has managed to bring back to the island traditional varieties certified by the National Centre for Research and Technological Development for their agricultural identity. These are Afkos (fava beans) and Aspromitiko bean, as well as its famous cereals – durum and mavragani, from which they produce hulled wheat, groats and yellow flour in a traditional stone mill. They also produce some other legumes such as chickpea and lentil, that do not come from local varieties of Lemnos, but from Greek varieties of N.AG.Re.F.
Production takes place with traditional techniques such as the stone mill which helps to retain some of the nutrients in the flour and not lose them from the high temperature of the roller mills, and conventional farming with an emphasis on crop rotation to increase soil productivity and protect the environment from pesticides and fertilisers. However, innovations in production management are being implemented, such as contract farming, which was initiated by Mr.Salamousas already in 2008 on the island. This system has brought mutual benefits to the cooperating producers and to themselves, thus creating a sustainable economic model that ensures the continuity and success of the project.
According to Stergios Salamousas: “It was also helpful that more and more consumers are now looking for local products rather than mass-produced and consumed products. They want to know that specific standards are met, that they are Greek, and that their consumption boosts the local economy. They want to know who the producer is, and if they happen to come to the island for holidays, they could go and see for themselves.”
Salamousas Agrifood is undoubtedly an initiative passed down from generation to generation, building an example of regenerative agriculture with great nutritional, cultural and ecological value. We couldn’t be happier to have them join our network and promote their philosophy by sails!
