ASIAC brings together expertise, technology, and a strong commitment to quality

Imathia kiwis from Greece stand out as a benchmark of European agricultural excellence at a time when transparency, sustainability, and traceability are not just added values, but essential expectations. Grown with care and integrity, Imathia kiwis are the product of a region where tradition meets innovation. At the heart of their cultivation is the Association of Imathia’s Agricultural Cooperatives (ASIAC), a recognised leader in Greece’s fresh produce sector. ASIAC brings together expertise, technology, and a strong commitment to quality. It is also a proud partner of The Charming Taste of Europe, the EU co-funded initiative that promotes premium European products in North America.

Imathia kiwis are not only delicious, they are grown with intention and responsibility. Originating in the fertile plains of Northern Greece, this fruit thrives thanks to ideal climatic and soil conditions that create exceptional flavour and nutritional value. The production process is rigorously monitored and rooted in cooperative expertise. ASIAC employs a fully integrated supply chain, ensuring every step, from cultivation and harvest to packaging and export, is traceable, transparent, and aligned with the highest EU quality standards. This traceability guarantees consumers a product that is safe, fresh, and cultivated with care.

Moreover, the growers share a common mission that extends beyond cultivation: to deliver nutritious food while safeguarding the environment and the future of their communities. This creates a living connection between generations of farming tradition and today’s demand for integrity and accountability.

The commitment to quality is matched by a strong focus on sustainability. ASIAC producers have adopted environmentally responsible practices, such as minimising plastic use and utilising recyclable packaging produced locally in Greece. The cooperatives also provide significant employment to local communities, supporting more than 1,600 permanent and seasonal jobs, while preserving the land through practices that prioritise soil health and biodiversity. The result is a kiwi that not only tastes good, but also does good.