ACoRoC was created as an attempt for development of a dynamic primary sector and its connection with the national and international market as well as tourism.
Agronutritional Cooperation of RoC is a first attempt in Greece to meet an important need as the development of a dynamic Primary sector and its connection with the national and international market as well as tourism, all in a new, more flexible way.
“Agronutritional” is a co-operation between one public –the Region of Crete- and private sector (businesses and producers), having public benefit purposes. The co-operation is based on the internationally recognised value of Cretan Diet in Health and Welfare.The Cooperation provides services to all involved parties or individual businesses, regarding the promotion, distribution and improve of quality products in new markets (hotels, restaurants, provision chains, produce and public markets). The final goal is to link touristic services with local products and to increase the branding “crete” in local gastronomy and food. The basic objectives of Agronutritional Cooperation of RoC is to:
1. Add value on agrofood products under the label „crete”
2. support the producers of agrofood sector (marketing, promotional activities, branding recognize)
3. increase exports of local products
4. certification of quality in products and services (products, local cuisine in restaurants and hotel, grocery, open wineries)
5. link of primary sector and tourism
6. promote Crete island as a gastronomical touristic destination

Resources needed

Agronutritional Cooperation of Crete, is a nonprofit organization. It started on March 2012, with finance from Region of Crete (RoC), companies from the private sectors, and other institutions of Crete. In the beggining , the total fund from the RoC was 72.000 and 76.000 from private sector.

Evidence of success

Until now the label "crete" has been given to:
- 774 certified Cretan products by 108 local businesses of agrofood
- 40 entrepreneurs of restaurants and hotels and
- 5 Cretan Groceries stores
Many Cretans were encouraged either to return to the primary sector motivated by the chance of producing quality products with added value through the process of certification with the label “crete” or to start and improve related businesses which can be supported by these products.

Difficulties encountered

The main difficulty at the beginning was to encourage local producers to understand the importance of the local label and branding "crete" for products and services offered in Crete.
The key of success was the establishment of mutual faith and trust between the actors.

Potential for learning or transfer

The European policy concerning the agro food products is based more and more in quality and safety of goods. In the past we saw many food scandals all over Europe so the consumers today need to know all about the food that have in their table. Bio organic and super food is the trend that we meet in several markets. Cretan diet as the base of Mediterranean diet proves that many of the local products offer well-being and emphasises the importance of seasonality of food and the consumption of olive oil and fresh vegetables.
Countries over Mediterranean sea like Italy, Spain and France are rebated for their local cuisine and the meaning of TEROIR.
The good practice in our project is that we have to produce in quality and not in quantity as our market is the delicatessen food and the creation of a big target group of tourist as gastro-tourists who looking for high services and healthy food through an experience of taste and flavours.

Please login to see the expert opinion of this good practice.

Main institution
Agronutritional Cooperation of Region of Crete
Κρήτη, Greece (Ελλαδα)
Start Date
March 2012
End Date


Please login to contact the author.

Good Practices being followed by

Eleftherios Koufakis

Region of Crete