Ladopita

From Best Practices WIKI
Greece Region of the Ionian Islands Prefecture of Lefkada
Lefkada.jpg
Municipality LEFKADA
Sector: Agro-alimentary
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Product Name “Ladopita” Traditional sweet based on olive oil


Basic Information

Company details
Organization name: Laboratorio Dolciario “Stavrakas”
Contact: Andreas Stavrakas
Address - city: Kalligoni 9 – 31100 Lefkada
E-mail: sweets@otenet.gr
Phone: 0030 26450 26666
Fax: 0030 26450 26675

Description of Best Practice

In which field can you company consider itself an example of best practice?
Marketing and Communication Strategies
Type of best practice?
Individual
Brief history of the Pilot Action
Description of the ideas behind the development of this action/project; the initiator(s) of the action/project; the involvement of local partners
(LAG, project operators etc.) in the conception/development of the action/project;how this action/project is embedded in the territorial strategy.
We have begun the mechanised production of “Ladopita”, preserving in integral fashion the ingredients, phases and timings of the
traditional preparation. The equipment that we bought was created on an ad hoc basis, above all due to the particular traditional
shape of the “ladopita”
Unfortunately on Lefkada we have never succeeded in creating a consortium of producers that produces typical products, or a local
brand – something that would be greatly desired.
In 2001 we participated, at the initiative of the Lefkada Chamber of Commerce, in an exhibition in Hong Kong, but this initiative didn’t
lead to any results.
Main activities of the action/project Indication of the main activities planned and carried out, including where and when they took place, and who carried them out (indicating the local operators).
In order to produce and distribute “ladopita” on a wider scale, as well as acquiring the machines that I have just mentioned, we
completely renewed, in 1999, the sweet workshop, enlarging it and adapting it to the best hygienic conditions. We also opened a total
of 5 sales points, all on the island of Lefkada, in which of course we also sell other sweet products.

Qualitative Information Regarding the Product

Describe the area of production
Are there specific resources that characterize your area of reference? Are they agro-alimentary resources or products of handicraft? Are
there interdisciplinary and inter-territorial integrations that confer an added-value to the product?
We should underline that all the ingredients of “ladopita”, other than sugar, are of local origin. These ingredients have obviously
always existed in abundance on Lefkada, with their particular characteristics, and it is for this reason that “ladopita “ is a sweet of
ancient tradition.
The touristic vocation of the island also makes our product desirable for a large number of visitors who want to taste a typical and
unique sweet.

Product Description of its Relationship with the Market

This part of the questionnaire will cover the description of the product with the indication of the characteristics of the raw materials used, and
of the eventual phases of transformation. Please describe and underline, in the description the specific nature of the product and the
production process which differentiates it from other product that fall into the same typology.
Describe the characteristics and the origin f the main raw materials used
The ingredients of “ladopita”, all of local origin except sugar, are as follows:
Extra virgin olive oil (30%), wheat flour, honey (from wild flowers), sugar, “petimesi” – a syrup obtained by boiling the remains left
over from the processing of must. (From 100 grams of must one obtains 30 grams of “petimesi”).
Describe the production process, and the techniques and methodologies used during processing
If the product presents distinctive characteristics in terms of quality, raw materials, techniques and methods of processing, briefly describe.
The principal processing phases are as follows:
1) Pour in the flour, mix and cook for 20 minutes
2) in successive stages, pour the syrup that has been prepared beforehand (with sugar, honey, “petinesi” and water).
3) Cut and package.
Specify any variations in the product in relation to the different areas and typologies
(E.g: ………in the area of this Municipality ………….. one uses olives that are treated in a different way than in other bordering
Municipalities………………..etc.)
Our product, as in the best tradition, is only prepared with extra virgin olive oil and wheat flour. In existence there are products, also
outside of Lefkada, that contain olive oil that is not extra virgin, as well as maize flour.
Describe how the product is presented on the market (state the brand or describe the pack used)
(E.g: “Pane d’ Altamura”(Bread from Altamura) is packaged inside......…... The dimension o f the bag is.... colour, etc ........)
Ladopita is commercialised in four different formats and in as many different packagings:
1. traditional format: rhombi of 3 cm x 2 cm, height 2 cm., packaged individually in shiny plastic suitable for foodstuffs and
then sold by weight or in transparent bags.
2. in circular aluminium containers (in which it is cooked) – Diameter 22 cm x 2 cm.
3. In a rectangular golden-coloured cardboard tray (20 cm x 10 cm), height 2 cm. Wrapped in shiny plastic suitable for
foodstuffs and covered by a sheet detailing the name of the product and the workshop.
4. Loose, in large slices.
Describe the product’s market outlets and its diffusion locally, nationally and internationally
Until now we haven’t made any serious attempt at accessing other markets. We would however like to do it, if only in a selective
manner.
The product is sold:
Only on the local market (municipality/province/region) 100 % of total sold
State the sales channels used when marketing the product
(More than one ansie is possible: state (or estimate) the percentage of product sold by each canne)
Direct Sales 100 %
During the process of company improvement aimed at promoting products locally and Europe-wide have you created a
marketing plan?
No
How much did it cost to take forward this best practice? In terms of cost, time and resources?
Specify length, starting date, end, etc.
Our company has existed with its current name since 1999. As the owner, however, I have 40 years of experience in the sweetmaking
sector.
The equipment used in the mechanical production of “ladopita” cost a total of 56,000 Euro.
The main action carried out was, however, that of obtaining a larger workshop and of creating the network of sales points.
Concrete outputs and results of the action / project
Explanation of the concrete outputs and the results of the whole action/project for the territory; identification of the direct beneficiaries of the
action/project.
From the point of view of the diffusion and appreciation of the product the success has been complete, if only at a local level.
Problems encountered; lessons learned
Explanation of the main problems encountered, how they were solved and the lessons learned..
We haven’t met any problems in the production and marketing of “ladopita”, which aside from gaining the appreciation of the local
population (which has always considered this sweet as its “own” more than any other) also seems to be a big success with tourists
from various countries.
The added value of this best practice
...regarding the method, the process and the results. If carried out within a LAG (Local Action Group) describe the way in which Leader+ has brought a
clear added value.

Why this Action/Project is a Good Practice?

Area-based approach
This entails defining a development policy on the basis of an area’s own particular situation, in terms of its strengths and weaknesses.
As I have already said, the fact that we have come across the enjoyment and appreciation of locals and tourists (often disappointed
and taken aback when they find famous and international products, and highly motivated to take home unique and local products),
together with having started up a production on a larger scale, and having obtained a greater visibility for “ladopita”, constitute the
strong point of the innovations carried out.
A real weak point, however, is the fact that there is a lack in the regulation of typical local products, and an objective difficulty, on the
part of the institutions in charge of it, in carrying out the indispensable controls - something that has resulted in the appearance on
the market of industrial products that have qualitative characteristics that are very different from ours, and which come from areas
other than Lefkada.
Bottom-up approach
This aims to encourage participatory decision-making at the local level for all development policy aspects.
Local institutions don’t help, and don’t encourage initiatives aimed at the acquisition of a brand of origin. In reality they don’t even
check in an effective way the hygienic conditions of the workshops.
Approach aimed at promoting partnership
I think that the creation of a partnership (association, brand of origin) would be a good thing, linking the various operations of the
Greek sweet-making sector.
Above all it should be the Chamber of Commerce to take forward this type of initiative.
Innovation
Even if the idea is innovative also the action should be innovative.
Integrated approach
The actions foreseen are coordinated as coherent and integrated group.
Creation of a network and cooperation between areas
Transferibility
The action/project is transferable to other rural areas with similar geographical and economic characteristics
Yes, being careful to focus on products that are particularly specific to the area. For example, “mandolato” (white nougat) is without
doubt a typical product of Lefkada, but historically it has also been produced in all the Ionian islands, and also in other areas of
Greece that came under Venetian rule.
Sustainability
Economic sustainability
The economic sustainability of the practices we have undertaken regarding product, process and marketing improvement has been
good.

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Interviewed
Name Eduardo Surname Fiorillo
Phone 0030 26610 49467
e-mail efiorillo@eftraduzioni.gr