26 production units
26 production units of intensive snail breeding located all over Greece.
The breeding process treats the environment with the upmost respect, abstaining from the use of chemicals. Very soon the breeding process will be entirely organic.
The produced snails, through the appropriate treatment and standardization, are being processed into safe and reliable standardised high quality products, following both the Mediterranean food model and the consumers’ demands.
The breeding takes place inside nethouses where the reproduction areas and fattening areas are organized separately. Specific education, management and organization standards are being applied to all our breeding units, as well as strict control procedures.
All these things assure:
- Specific and invariable organoleptic properties of the product produced by all the production units
- Anticipated production size
- Productive organization chart that determines the time and the delivered quantity of the product in an annual base
- The development of an internal control and snail production certification system, in order to support the product reliability level in the market and make known its advantages
Cretan snails in Crete, Karavoli snails in Dodecanese islands, petit gris – gros gris in France are some of the names of the breeding snail with the scientific name Cornu aspersum.
[Its former scientific name was Helix aspersa aspersa (O. F. Müller, 1774) and Helix aspersa maxima (O.F. Taylor, 1883).]
It is one of the most important edible snails in the world.
The snail meat is low in calories yet rich in protein, amino acids, calcium, iron and Omega-3 fatty acids. It is very tasty and easy to digest.