The Greeks have got what it takes—A visit to Kri Kri
Sossna’s Diary – what´s that you ask? Well the clue´s in the name: Roland Sossna, editor of the trade journals Molkerei-Industrie and IDM International Dairy Magazine, writes here about his experiences in the milk sector. Every four weeks he tells it as it is. If you ever wanted to know what´s really happening behind the scenes in the milk sector, then read Sossna´s Diary!
There was another very special occasion for me this week. I visited the Greek yoghurt maker Kri Kri in Serres in the northeast of the country. On Christmas Eve 2013 a large part of the factory there burned down in a fire caused by a short circuit. Just eight later the burnt-out factory buildings had been demolished, new production halls erected and new systems, machinery and plant installed.
Don´t let anyone ever tell you the Greeks can´t get anything organized! In Germany at any rate just getting planning permission to build a new dairy would probably take much longer than eight months. The whole process here would be extremely bureaucratic and long-winded. In the case of Kri Kri, however, waiting was not an option: It would have meant the collapse of their business. The company had built up its brand since 1992, and not being able to deliver as a result of the fire threatened to wipe out two decades of hard work. But thanks to outsourcing contracts Kri Kri was able to bridge the relatively short period of time before production was restarted.
It´s worth pointing out that when I write about Greek yoghurt, I mean GREEK YOGHURT. What Kri Kri produces is absolute tip-top, others can barely compete for taste and quality.
In particular I am pleased to report that what I found at Kri Kri in no way confirmed the popular media image of the lazy Greek, interested only in clawbacks. The hard-working dairy professionals at Kri Kri have pulled off an amazing feat. My report will be published in August, and I look forward to hearing your feedback on it.