Chios Mastic Gum (ELMA)

The product “Chios Mastic Gum,” widely known under the trade name “ELMA” (Greek Mastiha), is one of three products that received official recognition as a Protected Designation of Origin (P.D.O.) from the European Union in 1997. This recognition makes Chios Mastic Gum a product with strict specifications, which require the use of Chios Mastiha P.D.O., meaning the natural resin collected exclusively in the Mastic Villages of southern Chios. The uniqueness of the gum stems from the aromatic agent used, which is the natural resin (from 5% in the composition) and/or Chios Mastic Oil P.D.O., derived from the distillation of the same resin, imparting the characteristic subtle aroma.

The geographical area in which the raw material for Mastic Gum is produced and processed is the 24 Mastic Villages of southern Chios. This delimitation concerns not only the harvesting of the resin, but also the cultivation itself, which has been recognized as Intangible Cultural Heritage by UNESCO (2015). The monoculture of the mastic-bearing lentisk (Pistacia lentiscus var. chia) in this zone is a unique geographical phenomenon, as this endemic plant produces the fragrant resin only under the specific soil and climatic conditions of southern Chios. The dry climate, the calcareous soil conditions and the abundant sunshine of the area are the decisive natural factors that contribute to the exceptional quality and chemical composition of Chios Mastiha, which forms the core of the gum’s identity.

The production of Mastic Chewing Gum is a complex industrial processing that is based on carefully cleaned and processed Chios Mastiha PDO.

1. Preparation of Raw Material: After harvesting, the natural mastiha undergoes meticulous cleaning and washing, traditionally by hand and then with modern methods, in order to remove foreign matter. For chewing gum, the purified resin is used either in granule form or as Mastic Oil (the essential oil of the resin) as the main aromatic substance.
2. Preparation of Chewing Gum Base: In contrast to chewing the pure resin as was done in antiquity, modern chewing gum is produced by mixing the natural gum base (often with antioxidants such as alpha-tocopherol) with the other ingredients.
3. Incorporation of Mastiha and Kneading: Chios Mastiha is added to the gum base (in a proportion of about 5% according to analyses), along with sugar or polyols (such as sorbitol, xylitol for the sugar-free versions) and glucose syrup (or glycerin as a humectant). Then Chios Mastic Oil is added (as an additional aromatic substance) and possibly menthol to enhance freshness.
4. Shaping and Coating: The mixture is subjected to kneading and rolling (working) until it acquires the desired texture. This is followed by cutting into the characteristic dragees or sticks and the final coating (usually with a coloring agent, such as titanium dioxide, and a coating medium, such as carnauba wax) in order to preserve moisture and ensure the stability of the product. Final packaging and standardization take place at the facilities of the Chios Gum Mastic Growers Association.

Chios Mastic Gum, as a processed product of Chios Mastiha PDO, constitutes a key economic pillar for Chios. The production and management of the raw material and the final product are carried out exclusively by the Chios Gum Mastic Growers Association (E.M.X.), a compulsory cooperative founded in 1938. E.M.X. ensures the collective promotion and marketing of mastiha and its derivatives, providing a stable income to approximately 4,850 families (members of the cooperative) who live in the Mastic Villages. The existence of the ELMA gum production factory (since 1985) ensures that the added value of this unique product remains within the local community, contributing to the preservation of the rural population and the safeguarding of the cultural landscape of southern Chios.

Chios Mastiha has a centuries‑long history, with the first official reference to its use for chewing coming from Herodotus in the 5th century BC. The use of mastiha as a natural chewing gum for cleaning the teeth and freshening the breath was widespread among the peoples of the Eastern Mediterranean since antiquity. During the Genoese (1346–1566) and Ottoman periods, mastiha emerged as a valuable commodity (“white gold”), with strict laws governing its production and trade. The modern history of ELMA Gum begins in 1958, when it was launched as the first Greek chewing gum with mastiha. This development marked the transition from chewing pure, raw resin to the systematic production of a processed product, while preserving the core of tradition and its unique aroma, something that was sealed with its PDO recognition in 1997.

Mastiha, and by extension Mastiha Gum, is inextricably linked with the customs of Chios and, more broadly, with the Mediterranean culture of hospitality. Offering mastiha (whether in crystal form, as “submarine” spoon sweet, or as chewing gum) traditionally constituted a treat and a sign of warm welcome to visitors, associated with the idea of purity and well‑being. Chewing mastiha was considered in the East also a means of beauty for women, as it kept the teeth white and the breath pleasant. Today, although ELMA is an industrial product, it retains its cultural value as a symbolic product that carries the authentic aroma of tradition.