citrus fruits

The uniqueness of the citrus fruits of the Northern Aegean, and especially those originating from Chios, lies in their organoleptic characteristics (intense aroma and distinctive taste), which are attributed to the particular combination of soil and climate. The “product” that has received official recognition is “Chios Mandarin”.

• Identification: Chios Mandarin is a variety (Citrus reticulata) renowned for its intensely characteristic aroma, high juice content, thin peel and distinctive taste.
• PDO/PGI status: Chios Mandarin has been registered as a product. The name “Chios Mandarin” became established on the fresh fruit market due to its exceptional quality and specific characteristics.
  • Scheme / Regulation: The product is recognized in the list of Greek PDO/PGI products, with the Ministry of Rural Development and Food supporting its promotion.
  • Basic specifications: The geographical production area is delimited mainly in the Kambos of Chios, a region with specific soil and microclimatic characteristics, which has historically been associated with intensive citrus cultivation.

Citrus cultivation on Chios is so unique that it led to the creation of the Citrus Citrus Museum, which showcases the cultural and agricultural history of the trade in the “golden apples” from the 16th century to the present day.

The geographical region of the North Aegean, although mainly dry and rocky, hosts citrus cultivation in specific locations where there is sufficient water and protection from strong winds and frost.

• Chios (Kambos): This is the historical center of citrus cultivation. Kambos is a lowland area south of the town of Chios, where citrus fruits (Mandarins, Oranges, Lemons, Bitter Oranges) thrive thanks to the clay-rich soil and the presence of groundwater. The orchards are enclosed by high stone walls (mandres) for protection from the winds and regulation of humidity, creating a unique microclimate.
• Samos: Cultivation is found in low-altitude areas with sufficient humidity, such as Karlovasi, Marathokampos, and Myloi. The practice of enclosed cultivation (with wells and a mangano) in certain orchards of Samos is an imitation of the Kambos of Chios model.
• Lesvos & Ikaria: Production is on a smaller scale, mainly for local consumption and processing (e.g., jams), in protected coastal areas. The successful growth of citrus fruit on these islands confirms the suitability of the coastal climate and the absence of severe frost for their development.

Citrus cultivation on the islands of the North Aegean is based on the need for water management and the protection of the trees, especially in the historic Kambos of Chios.

• Soil-Climatic Requirements & Irrigation: Citrus fruits require a warm climate with some humidity. In Chios, traditional irrigation was carried out (and still is in some orchards) using Persian-wheel wells and mangana (water-lifting mechanisms), through which water is drawn from underground aquifers and channeled into irrigation ditches. Growers formed basins around the trunk (xelakkoma, digging out around the tree) to improve irrigation conditions.
• Harvesting: Harvesting is done by hand, with special scissors, usually from November to March (depending on the variety and the stage of ripeness), ensuring that the fruit is not damaged, which is critical for preserving its freshness and aromatic oils.
• Traditional Protection Techniques: A traditional practice applied in the Kampos was whitewashing the trunks of the trees (May–June), both to combat lichens and to protect them from the sun. The tall stone walls around the orchards also served to protect from the winds, as well as to maintain soil moisture and temperature.
• Processing & By-products:
  • Juice & Preserved Sweets: Historically, orange juice was packaged and sold. Today, processing includes the production of natural juices, jams (such as Chios tangerine jam), spoon sweets (from peels), and liqueurs.
  • Essential Oils: From the peel of the fruit and the blossoms (bitter orange/orange) high-quality essential oils are extracted (e.g., neroli), which are used in perfumery and confectionery.

Citrus fruits have historically played a central role in the economy and culture primarily of Chios, but also of Samos.

• Economic Impact: Historically, the citrus fruits of Chios were an important export product as early as the 16th century, with trade reaching Romania, Turkey and Russia, bringing wealth to the island and contributing to the flourishing of major commercial houses. Today, cultivation, especially the Chios Mandarin variety, strengthens the local agricultural economy and the processing sector (juices, sweets, liqueurs), creating a differentiated product with high added value.
• Cultural and Touristic Impact: In Chios, Kampos is a unique cultural landscape with its orchards, stately mansions and water-drawing wells, which has now become an important tourist attraction. The Citrus Museum in Chios preserves and showcases this history, enhancing agritourism and gastronomic tourism.

The introduction and flourishing of citrus fruits in the Aegean are closely linked to commercial activity and the Genoese and Ottoman periods.

• Genoese Period (Chios): The intensive cultivation of citrus fruits in the Kampos of Chios developed particularly around 1500 and during the period of Genoese rule, when they took advantage of the favorable microclimate and water sources. Citrus fruits, together with other products such as Mastic, made Chios an important commercial hub.
• The Golden Trade: During the 19th and early 20th centuries, the Chios Mandarin became synonymous with luxury, with the fruits wrapped in paper printed with gold and exported to major European markets and Russia, demonstrating their high commercial value.
• Samos: Cultivation in Samos is also an age-old practice, with its orchards reflecting, to a lesser degree, the organization of the estates of Chios.

Citrus fruits are deeply embedded in the customs and culinary traditions of the Eastern Aegean, often serving as a symbol of prosperity and good fortune.

• Spoon Sweets and Marmalades: The processing of citrus peel into spoon sweets (e.g., bitter orange, mandarin) and marmalades (e.g., Chios mandarin) is a traditional custom of hospitality on the islands. This practice preserves the use of the entire fruit, even its most bitter parts.
• Perfumes and Colognes: Traditionally, the blossoms of the bitter orange and orange trees (known as nerantzi) were used for the distillation of aromatic waters (orange blossom water) and the production of cologne, which were a basic element of cleanliness and personal care.
• Beverage Making: The use of lemon juice and citrus peel aroma is essential in the confectionery and beverage production of the islands, especially in the making of liqueurs and local soft drinks.