Kakavia Agiasos

Kakavia is one of the many endemic or old pear varieties that thrive in Agiasos, which is known for its exceptionally great diversity of fruit trees. It is classified as a large-fruited variety, in contrast to other local pears such as the small-fruited Achtsedes or Mountzourites. This characteristic makes it particularly desirable for fresh consumption as well as for processing, such as spoon sweets.

The uniqueness of the variety is based on its local adaptability and genetic identity, which have been shaped through centuries of selection and cultivation in the microclimate of Mount Olympus of Lesvos, making it a valuable genetic resource to be preserved.

The cultivation of Kakavia is closely linked to the mountainous settlement of Agiasos, which is built amphitheatrically on the slopes of Mount Olympus of Lesvos, at an altitude of about 460 meters.

The area of Agiasos, together with neighboring Asomatos, is a traditional center of tree cultivation. The orchards are located on soils characterized by good drainage and are often deep and fertile, ideal for pear trees. The climate is Mediterranean, montane, providing the necessary winter chill for the breaking of bud dormancy, while the high summer temperatures are moderated by the elevation. The presence of Mount Olympus also ensures relative humidity and protection from the strong Aegean winds.

The cultivation of Kakavia of Agiasos follows traditional, often rainfed or semi-rainfed practices, which have changed very little over the decades.

Cultivation Techniques and Rootstock: The propagation method is based mainly on grafting the variety onto wild pear trees (Pyrus amygdaliformis), which grow spontaneously in the area. This practice, common for local pear varieties on Lesvos, gives the tree great vigor, increased drought resistance and adaptability to barren soils, drastically reducing the need for intensive care. A characteristic feature of the traditional orchards of Agiasos is the lack of a uniform planting pattern and the almost zero application of fertilizers or plant protection products, with care being limited to pruning and the occasional manual removal of weeds.

Harvesting: As a large-fruited variety, Kakavia is harvested by hand when it reaches the desired stage of ripeness. The fruits, intended for fresh consumption or processing, are sold in the surrounding areas, as the lack of suitable cold storage facilities and the nature of the production (small quantities of many varieties) do not favor long-term storage.

The preservation of Kakavia and other local pear varieties in Agiasos has a substantial cultural and environmental impact on Lesvos.

Environmental Sustainability: The Kakavia variety contributes to the preservation of the agricultural biodiversity of Lesvos, being an adapted genotype that is resistant to local diseases and to hot, dry conditions. Its cultivation, which usually does not require pesticides or intensive irrigation, is in line with the principles of sustainable agriculture and organic farming.

Socio-Economic Contribution: Local varieties, such as Kakavia, strengthen the household economy and the local market of Agiasos, offering a distinctive product for fresh consumption and processing (e.g. by local women’s cooperatives). The existence of this wealth of fruit trees contributes to the identity of Agiasos as a mountainous production center.

Agiasos, built on the slopes of Mount Olympus, has a long history as a center of craftsmanship and agricultural production on Lesvos, partly due to the tax privileges it received during the Ottoman period. The area is renowned for maintaining approximately 30 different pear varieties (along with more than 10 fig varieties), which attests to the importance of the pear tree in the community’s diet and trade for centuries.

Pear trees (such as Kakavia), together with figs, were the main commercial products of Agiasos in the past, with their export being recorded to various places, while they were also widely used to meet household economic needs (drying, sweets). The knowledge of identifying, grafting and preserving these varieties constitutes intangible cultural heritage of Agiasos.