FAGE (pronounced ''fah-yeh'') is the second largest food producer and the leading dairy company in Greece. Through its extensive distribution network, the company sells a wide range of branded dairy products, including yogurt and dairy desserts, milk and milk cream, and cheese. These products are sold under the FAGE® trademark, which is one of the most recognized in Greece.
FAGE believes that its position as the leading producer of dairy products in Greece is attributed to a number of competitive strengths such as the strong trademark and brand image, the extensive distribution network, and the superior product quality.
At the turn of the century, FAGE continues to be a pioneer in every aspect by creating and developing new, fresh ideas that set new standards for tomorrow Greek dairy products.
FAGE uses state-of-the-art equipment in its production processes. A substantial part of each process is fully automated, with the primary role of the company's factory employees being that of monitoring the automated equipment and conducting the frequent quality control checks located at various points along the production lines. Yogurt and milk are produced in closed-circuit aseptic production lines which are sealed to prevent contamination from airborne bacteria or human contact. While traditional cheese production methods do not allow for similar processing, FAGE employs numerous quality control measures to ensure the highest quality and production standards. FAGE's Athens facility, which is ISO 9002 certified, received an award from the Ministry of Urban Planning, Housing and Environmental Affairs for outstanding architecture and design in1989. This plan has one of the largest yogurt production capacities of any such plant in Europe.
FAGE has fully implemented all health and safety procedures required by Greek
and European Union regulations for the production, packaging, labeling, storage and transportation of milk and dairy products. In accordance with such regulations, the Company has implemented the HACCP (''Hazard Analysis Critical Control Point'') Standard, a systematic approach to the recognition and control of potential hazards in the production process. FAGE has one of the most modern milk and milk by-products production facilities in Europe; thanks to state-of-the-art technology annual yogurt production capacity of 500,000,000 pots as well as a refrigerated warehouse with a capacity of 4,000 pallets automated by robotics. FAGE cheese products are produced at three plants in Greece wholly owned by the company and two in which FAGE has an interest. These plants are found in high ewe-goat milk access areas in Western Greece, Northern Greece, Central Greece and on the island of Crete. These factories, which were redesigned with new refrigerated warehouse space, larger maturation areas and new cheese packaging lines, give FAGE a distinctive edge over its competitors in the cheese market.
FAGE has 26 product lines and markets 115 products under 53 brand names.
The Company has a wide variety of yogurt, dairy desserts, milk, milk creams, buttermilk, cheese and delicatessen products. FAGE's dairy line is marketed under the FAGE® trademark with brand names such as Total®, Ageladitsa FAGE®, Silouet®, Fruyo®, Junior in yogurt®, Feta FAGE®, Kaseri FAGE®, Graviera of Crete FAGE®, Kefalotyri FAGE®, Trikalino®, Flair in cheese® and Tzatziki FAGE® in delicatessen. Milk and milk cream products are sold under the FAGE® trademark and brand names FARMA and N' JOY.
