Back in 1950 Mr. Ignatios Petropoulos, brought to the city Kavala, Greece the traditional art of preserving fish in salt, from the village of Kalloni at the Greek island of Lesbos, which was his homeland, setting up a small business in his new home. In order to keep live links with his village, he named the new business Kalloni, and registered it as its trademark.
The following generation, the three Petropoulos sons, inherited both the business and its founder’s passion for quality. New ideas were put into practice and the business advanced by leaps and bounds. Half a century later, Kalloni SA is one of the largest enterprises of its kind in Greece, producing more than 2.000 tons a year and exporting to customers worldwide.
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