The Company

Our company was founded in 2008, initially aiming at the revival and preservation of a vintage lentils crop in the region of Voio at Northwest Greece. Today’s functions, building on the success of the initial project, include the production, processing, packaging and distribution of Voion legumes, namely lentils, beans of various kinds and chickpeas. Our passion for our mountainous and fertile land and its proper cultivation led to the creation of a modern processing and packaging plant, where local contracted farmers, after having received proper guidance throughout the farming season, bring their production for processing. Our mission is to offer our clients the highest possible quality, taste and healthy legumes insuring that:

  • They are absolutely safe to consume
  • They have been produced with absolute respect for the environment
  • Our highly skilled personnel is working in a proper environment, bringing out the best of our farmers and their land
  • The contracted farmers are properly trained, receiving specialized geo-technical support while finally enjoying high return for their efforts, leading in the direction of preservation and further growth of Voion legumes cultivation
  • Usage is made of the most modern technological means in all company’s activities, from production to distribution
under company

Facilities

The company’s plant is situated in Tsotyli Kozani, in a privately owned property of 37.538 m2, and total coverage of 973,13 m2. The facilities consist of:

  • Modern processing, packing and packaging equipment
  • Supportive and other equipment
  • Modern offices for management and other departments
  • Appropriate sized areas for production and storage
  • Personnel areas (change room, lockers etc)
  • Food safety management system ISO 22000:2005
  • Special facilities storage silos
  • Loading and unloading bays
  • Weighbridge





Products

Legumes

VOION LAND PRODUCTS stands for high quality legumes, products of mountain agriculture, cultivated only in the area of Voio, Northern Greece. It is true that the best Greek lentils are produced in the highlands of Northern Greece,

particularly in the region of Western Macedonia. Our high altitude and rich in potassium land gives finest quality legumes which are delicious, fragrant and boil easily. This is what we call a taste ... "FROM THE TOP"


fakes

Lentils (small)

fasolia

Beans (medium, large, giant)

revythia

Chickpeas (medium, large)



Lentills small

In Northwest Greece, and even more specific the Voion plateau, has a long tradition on the cultivation of lentils. The farmer’s experience, the excellent Greek lentil varieties, the mountainous environment of more than 600m altitude, the cold winters and the mild and long springs are combined ideally to give a product of unique taste, rich in proteins and metals, having a short boiling time and producing very special aromas during boiling.

500g

3kg / 10kg / 20kg


Health & Nutrition

Heart Health – Several studies have shown that eating high fiber foods like lentils reduces your risk of heart disease. Lentils are also a great source of folate and magnesium, which are big contributors to heart health.

Greek Lentil Soup : fakes

This is another Greek recipe not very well known outside Greece: a Greek lentil soup called Fakes.

Beans

Medium Giant Large

In Northwest Greece, the mild summer with its low temperatures during the night and the very fertile grounds produce medium sized beans of superior quality. The farming season lasts only for three months, making the medium sized bean the first bean variety being collected in Western Macedonia, producing the country’s national plate ‘fasolada’ (beans soup). The lakeside areas of Kastoria, Florina and Prespes are famous worldwide for their production of large and giant beans. The long tradition in these cultivations, the farmer’s experience, the local varieties, the unique natural environment, the proper grounds and the microclimate produce these very special legumes.

500g

3kg / 20kg

Health & Nutrition

Colorectal Cancer In 2011, the World Cancer Research Fund concluded the evidence for a protective effect of high fibre foods such as legumes against colorectal cancer is convincing. This is in-line with the findings of a meta-analysis of observational studies found that eating legumes is associated with a reduced risk of bowel cancer.

Greek bean soup (Fasolada)

Fasolada is a Greek soup of dry white beans and vegetables, sometimes called the "national food of the Greeks". Fasolada is made by simmering beans with tomatoes and other vegetables.

Beans

Medium Giant Large

In Northwest Greece, the mild summer with its low temperatures during the night and the very fertile grounds produce medium sized beans of superior quality. The farming season lasts only for three months, making the medium sized bean the first bean variety being collected in Western Macedonia, producing the country’s national plate ‘fasolada’ (beans soup). The lakeside areas of Kastoria, Florina and Prespes are famous worldwide for their production of large and giant beans. The long tradition in these cultivations, the farmer’s experience, the local varieties, the unique natural environment, the proper grounds and the microclimate produce these very special legumes.

400g

20kg

Health & Nutrition

Clinical trials indicate eating between ½ to 2 cups (75g – 300g) of cooked legumes a day may lower heart disease risk by: *Reducing LDL cholesterol *Increasing HDL cholesterol *Lowering blood pressure *Helping maintain healthy blood glucose levels *Assisting with weight management

Gigandes plaki

Also spelled Gigantes or Yigandes is a Greek dish known in English as giant baked beans. The name Gigantes comes from the Greek word for giants, hence giant beans.[5] Gigandes plaki is a vegetarian dish.

Beans

Medium Giant Large

In Northwest Greece, the mild summer with its low temperatures during the night and the very fertile grounds produce medium sized beans of superior quality. The farming season lasts only for three months, making the medium sized bean the first bean variety being collected in Western Macedonia, producing the country’s national plate ‘fasolada’ (beans soup). The lakeside areas of Kastoria, Florina and Prespes are famous worldwide for their production of large and giant beans. The long tradition in these cultivations, the farmer’s experience, the local varieties, the unique natural environment, the proper grounds and the microclimate produce these very special legumes.

500g

20kg

Health & Nutrition

White beans offer a generous quantity of magnesium. Magnesium is an important macromineral that performs a number of key functions in the body. Most of us have heard that before, but few of us are aware of the exact health benefits magnesium offers

Greek Salad With Beans

This substantial summer salad provides plenty of protein.

Chickpeas

Medium Large

Voion area neighboring the borders of the prefecture of Grevena is chosen for the cultivation of medium sized chickpeas. The medium fertility grounds, the high altitude and the local varieties combine in the production of a unique medium sized chickpea, with a characteristic crème-orange color. The short boiling time and the special taste given by the areas aromas make it a very distinguished soup ingredient.

500g

20kg

Health & Nutrition

Chickpeas contain phytochemicals called saponins, which can act as antioxidants. It could lower the risk of breast cancer, protect against osteoporosis and minimizes hot flushes in post-menopausal women.

Chickpeas Snack

These baked chickpeas are both, plus a tasty and healthy snack.

Chickpeas

Medium Large

Voion area neighboring the borders of the prefecture of Grevena is chosen for the cultivation of medium sized chickpeas. The medium fertility grounds, the high altitude and the local varieties combine in the production of a unique medium sized chickpea, with a characteristic crème-orange color. The short boiling time and the special taste given by the areas aromas make it a very distinguished soup ingredient.

500g

20kg

Health & Nutrition

One cup of cooked chickpeas contains 269 calories, 45 grams of carbohydrate, 15 grams of protein, 13 grams of dietary fiber, 4 grams of fat and 0 grams of cholesterol. A one-cup serving of raw chickpeas provides 50% of daily potassium needs, 2% vitamin A, 21% calcium, 13% vitamin C, 69% iron, 2% sodium, 55% vitamin B-6 and 57% magnesium.

Chickpeas

Hummus or houmous is a Levantine food dip or spread made from cooked, mashed chickpeasblended with tahini, olive oil, lemon juice, salt and garlic.