ECONOMIC CONTRIBUTIONS

EGGPLANTS / AUBERGINES

Leonidio produces the traditional Tsakonian eggplants. Rooted deeply in the tradition of the area, the production of Tsakonian eggplants reaches 6,000 tons each year in an area of 800 acres. Its exceptional quality and taste are attributed to the soil and climate conditions but also to the cultivation technique which uses mostly organic fertilizers.

Tsakonian eggplants are produced from May until October. The fruit of the plant is used in many different ways in cooking, but also in baking. It also is used to make the culinary delicacy "melitsanaki".

(For more information on the European Economic Community's Regulations on tsakonika melitsanes click here)

TANGERINES

The town of Leonidio cultivates the variety of tangerines known as "Satsouma". The production of satsouma tangerines amounts to 2,500 tons per year in an area of 65 acres. Their fertile soil and mild climate contribute to the exceptional quality of the Satsouma variety, which is characterized by its taste, color and smell and its high juice content. The pre-season maturity of the satsouma ensures a dynamic presence in the Greek market since they are the first citrus fruit to enter it. The period of maturity and trade of this particular variety is between October and January. In a smaller area of 50 acres, the Clementine variety of tangerines is cultivated. The production and trade of this variety is a later time between November and February.

ORANGES

The oranges produced in Leonidio are of the Navel variety. In an area of 600 acres 3,000 tons are produced each year. The area's climate, fertile soil and the restricted use of fertilizers and pesticides produce citrus of exceptional quality, size and appearance, which are also rich in juice, aroma and taste. They are known in the markets around the country as products of "Leonidio" and preferred by consumers. The rich juice content of the oranges makes them an excellent choice for juice producers. The period of production and trading of the Naval oranges begins in November and ends in March.

TOMATOES

The most famous garden vegetables around Greece are produced in Leonidio, using the most modern cultivation methods. Tomatoes are cultivated in an area of 1,200 acres of which 100 acres are greenhouses. Natural elements such as soil, water and climate have conspired to make those tomatoes the best in Greece. The restricted use of chemical fertilizers and pesticides and the use of organic fertilizer, a by-product of local sheep farming, add to the quality and the taste of this product. Field production reaches 9,000 tons from May to July. Production in greenhouses reaches about 1,000 tons from December to May.

LETTUCE

The lettuce variety "Romana" is cultivated and produced in Leonidio. The yearly production reaches 15 million heads weighing from 200 to 600 grams. The use of chemical fertilizers and pesticides is restricted, thus producing lettuce of high quality and excellent taste. The production season lasts from September until April.

HONEY

Leonidio and the towns surrounding Leonidio produce some of the best tasting honey in all of Greece. It's rich dark colour and texture is produced by bees who take most of their nectar from the wild flowers and herbs common in this area. Many say it has a slight hint of thyme in it's smell and taste. It's consistancy is so thick it can hold up a spoon, somewhat like molasses, if not thicker. Honey is commonly used in many Greek desserts in Greece, making it a very important product. Can you ever imagine baklava without a little taste of honey?