Flour and falafel that bring legumes into the modern age,
through flavor and creativity
Rooted in tradition and history while looking firmly toward the future, ILIONE cultivates, processes, and transforms chickpeas of the Greek Gavdos variety with care, dedication, and respect for nature. Savvoula Strouba, the young farmer from Komotini behind the ILIONE cottage industry, decided in 2021 to take over the family farm and breathe new life into it. Responding to market demands, she chose to invest in chickpeas, moving away from crops such as wheat and cotton.
“I come from a farming family. My grandfather cultivated wheat and cotton, and later my father continued with the same crops. When I took over, I wanted to work on something more creative. Through discussions with my sister, who lives abroad, we realized that chickpeas are a product consumers choose in many different forms. As I researched further, I discovered that it is a crop that thrives in our region and was once cultivated extensively here. So I decided to move forward with chickpeas and eventually expand into processing as well,” Savvoula tells Ypaithros Chora.
From Seeds to Production
Her childhood involvement with gardening and growing plants at school was the first spark that nurtured her love for the agricultural sector. Combined with her family’s farming background, it eventually led her to study agronomy.
“I studied Plant Production at the Technological Educational Institute of Crete and then returned home to take over the cultivation. Even back in primary school, we used to plant seeds in the back of the yard, watch them grow, and then share the plants with people. This involvement, alongside my family’s farming activity, led me toward agronomy, as I could never really imagine myself doing anything else. So when I returned, I started with just a few hectares to see how chickpea cultivation would perform, and gradually we developed it further,” she explains.
Processing and Product Innovation
The growing consumer interest in chickpeas, both in Greece and abroad, inspired Savvoula to process the crop she cultivates in order to create alternative options for people who may not want to consume chickpeas in their traditional legume form.
“At the moment, we process chickpeas into flour and falafel, both of which have received awards at the Specialist Awards competition. When I decided to move into processing, I happened to come across the AgroAnelixis program by the organization New Agriculture New Generation.
I applied, and after being accepted into the program, I was able to move forward with the creation of the ILIONE cottage industry. I received consulting support and guidance, which were extremely important during my first steps.”
Product Promotion and Future Plans
Through the creation of its e-shop, Savvoula has succeeded in distributing ILIONE products throughout Greece, while also establishing partnerships with stores across Northern Greece.
“Through our website, anyone interested can explore recipes we suggest for creating dishes using chickpea flour, while also learning more about our story and products. As for our next plans, this year is the first time we have experimentally planted lentils on a small scale, to see how the crop performs,” she concludes.
Source: Ypaithros.gr.
