dilofo
© 2023 Yiannis Krikis

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dilofo
© 2023 Yiannis Krikis
Dilofo, Zagori - Greece
On the Greek government's list of certified organic farmers, Antonis Antonopoulos has the serial number one.
What makes Antonis and his brother Yiorgos a phenomenon, is not that their model farm pioneered organic methods in Greece; it's that they were among the first to realise that organically grown, local varieties of wheat and barley other farmers had cast aside could be a commercial hit.
They have branded and shipped their organic flours made from indigenous grains to speciality shops and bakeries for years.
Two years ago, their Zea flour, derived from a double-kernelled wheat bred in their town of Dilofo, became the key ingredient in an eponymous sliced loaf that is distributed nationwide.
Zea's commercial success has brought an ancient grain back from the brink of extinction.
"Demand is growing," says Yiorgos, who won't disclose his annual turnover or how many hectares he cultivates. "Suffice it to say that I'm better off than anyone else in the area."
This success is important because Greece is a natural gene bank.
dilofo
© 2023 Yiannis Krikis
Dilofo, Zagori - Greece
Dilofo, Zagori - Greece
Dilofo, Zagori - Greece
Dilofo, Zagori - Greece