Samos Tomaccini

Tomaccini is the brand name given to the small-fruited red tomato of the Angel variety, which is cultivated using hydroponic methods on Samos. It is not a synonym or a name variant of an endemic variety. The fruit is classified as an olive-type or mini-plum and grows in clusters, while its taste is described as slightly tangy and refreshing.

It is a product whose uniqueness is defined by controlled cultivation in a greenhouse environment, the high technology applied, and its commercial positioning as a premium snack, rather than by any geographical or traditional identity.

The production of Tomaccini takes place at the facilities of Hellenic Greenhouses S.A., which are located on the southeastern side of Samos, in the Mesokampos area. This area, situated on a lowland part of the island, offers favorable climatic conditions for greenhouse cultivation, with abundant sunshine and a mild climate characteristic of the Aegean. The choice of Samos and Mesokampos was based on harnessing the rich light of the Samiot sun and the cool Aegean breeze, factors that contribute to optimal photosynthesis and fruit quality, even in a controlled environment.

The production method of Tomaccini is based entirely on hydroponic cultivation inside a glass-enclosed, high-tech greenhouse. Hydroponics allows cultivation without soil, with the plants growing in inert substrates, such as Grodan rockwool, and being supplied with a controlled nutrient solution. The application of Dutch know-how ensures optimal management of all parameters, such as temperature, humidity, light intensity and nutrient concentration, allowing year-round production.

Pollination of the flowers is carried out naturally, through the use of Bombus terrestris bumblebees, a practice that is standard in modern greenhouse cultivation to ensure high fruit set. The production system adheres to strict rules of Good Agricultural Practice (GlobalG.A.P.) and food hygiene/safety (HACCP). The fruits are harvested manually, usually picked on the vine, ensuring the product’s freshness and appearance. Standardization and packaging take place in sterilized areas, with the company emphasizing innovative, small packages (e.g., 220 g) that support Tomaccini’s character as a snack.

The Tomaccini production unit on Samos has a significant economic and social impact on the island. It is one of the first major investments in the field of hydroponic agriculture in Greece, highlighting Samos as a hub for pioneering agricultural technology. The business creates jobs for the local community, offering highly specialized work and helping to retain population on the island. In addition, the production of a premium, branded product with consistent quality all year round strengthens the outward orientation of Samos’s agricultural production and improves the island’s reputation beyond the traditional wine sector, showcasing its ability to adopt and apply modern, sustainable (due to the use of renewable energy sources) farming practices.

The history of Tomaccini is not linked to the traditional agriculture of Samos, but to the recent introduction of innovation into the island’s agricultural sector. Cultivation began around 2008–2009, by the company Hellenic Greenhouses S.A., with the aim of creating a differentiated, high-value product. The success of the brand lies in the entrepreneurial vision of turning a basic product (the cherry tomato) into a premium snack, replicating the success of similar products from Northern Europe. This development marks the transition from traditional crops (vineyards, citrus fruits) to intensive, technologically advanced methods, changes the image of the island’s agricultural production, and constitutes a contemporary example of business innovation on Samos.

Due to its recent character and the technological method of its production (hydroponics in a greenhouse), Tomaccini has not been incorporated into any traditional custom or cultural event of Samos. Its use is purely modern and consumer-oriented, as an original snack for everyday consumption. However, the very existence of the production unit is part of the island’s broader agricultural culture, which, although traditionally associated with the vine, is open to entrepreneurial development and to the quality of agricultural products.