BREEDING
In the Ardani village, just outside the city of Trikala (Thessaly), in an area of fifteen (15) acres we created in 2010 "ELLON"-Greek Snails, a pilot breeding snails Farm with the closed method type (dichtyokipio). The kind of farmed snail is called Helix Aspersa.
Snails are bred in a highly controlled environment, a place totally environmentally friendly and hygienic controled. The food (diet) is a blend of certified organic raw materials such as wheat, oats, barley, rye, sunflower, various vitamins and minerals. The ecosystem retains constant moisture prices using an artificial mist system.
"ELLON" Farm - Greek Snails was created by:
-Kremmidas Konstantinos - Agronomist - Researcher
- Pallantzas George - Food Technologist - Master Title Marketing and Food Economy (Reding, UK)
-Strayalis Gregory - Agronomist - Researcher
-Telionis Christos -Chemical Engineering, MBA
Cretan Snails (Helix Aspersa)
The snails, also known as Burgundy snails, escargot, or Roman, stand out immediately, because they are the larger in size.
The latest surveys highlight snail's meat as one of the positive nutritional factors of the Mediterranean and especially the Cretan diet. The Cretans snails were a delicacy in the Minoan Crete but also today , where currently more snails are consumed as a source of protein than any other part of the world.
The high viability of the Cretans and low rates of cancer are associated with frequent consumption of snails.
Nutritional Value
Snails are a healthy, easily digestible, tasty and nutritious food. Proteins contained, consisting of amino acids that are needed by human body and have ten times fewer bacteria than other meats. Many of the healing properties attributed to snails, have been confirmed.
The amino acids contained in proteins help rebuild damaged tissues of the digestive system. The calcium and iron help treat tuberculosis and rickets. The acids help to lower cholesterol. The lower fat reduces liver disease, arteriosclerosis and obesity.
The caloric value of snail is smaller than the meat of various fish, birds and mammals.
Per 100 Grams:
-Calories: 60 - 80
-Proteins (%) 13,5
-Fats(%) 0,5 - 0,8
-Water (%) 83.8
It is a good source of phosphorus, magnesium, potassium, sodium, selenium, amino acids, vitamins and calcium, especially during periods of fasting. They provide the body with Omega 3 fatty acids, which are considered necessary because they can not be synthesized and therefore must be taken with food.
In many cases, snails have been used in medical science for the manufacture of therapeutic products and cosmetics. In antiquity they were considered beneficial for stomach pain, bleeding, dropsy and hernia. During the Middle Ages they used to treat diseases such as oral disorders, bronchitis, tuberculosis, sores, scurvy, etc.
According to recent scientific studies, snails have chemicals that can be used in the prediction and early diagnosis of metastases in cancers such as breast, ovarian, esophageal, colon and prostate.
Minerals and trace elements that they have, prevent atherosclerosis and thrombosis, have anti-inflammatory effects, help prevent allergies, depression and other diseases of the nervous system, protect against heart disease and contribute to the proper functioning of the thyroid and immune system.
