Snails
Snails, as a livestock product, represent on Chios an emerging alternative form of farming, known as heliciculture. Although traditionally the consumption of snails was widespread on the island through wild harvesting, the modern trend focuses on the creation of organized breeding units that ensure stable production and a standardized, high-quality product.
The snails farmed on Chios usually belong to the species Helix Aspersa (also known as petit gris or “Kochlios o perivolios”). The uniqueness of the Chian product does not lie in a traditional, indigenous snail variety, but in its pioneering connection with mastiha. A local business, called Mastic Snails, aims to create a product that has the aroma of mastiha, possibly through the use of mastic oil in processing or perhaps even in the diet of the snails at an experimental stage, so that the flavor is balanced.
The activity of heliciculture on Chios, although relatively new, is found in various parts of the island. Chios is chiefly known for the production of mastiha in its southern part, but snail farming units make use of the favorable island climate and the available agricultural land for the development of production. These farms, being modern units, are not geographically bound in the same way as a purely agricultural product, yet they benefit from the local humidity and temperature conditions, factors that are critical for the biological cycle of the snail.
Snail farming on Chios follows the model of intensive or semi‑intensive heliciculture, in contrast to traditional wild collection. Modern farming methods, such as the curtain method (where the snails climb on special nets/curtains), simplify operations, especially harvesting, improve hygiene conditions, and facilitate unit management, although they have a higher initial installation cost.
The production process includes:
- Breeding: The snails are fed specialized feeds (sometimes with the addition of local plants or mastiha to differentiate the final product) and live in enclosed areas (breeding parks) with suitable vegetation (e.g., rapeseed, artichoke, sorrel, clover) for shade and hydration. Irrigation is critical for maintaining the necessary humidity, especially during the island’s dry summer months.
- Cleaning (Purging): Before being placed on the market, the snails undergo a fasting period (purging) in special cages or sacks with bran or flour, so that their digestive system is cleared of any food residues. This stage is imperative for safety and for the tenderizing of the flesh.
- Processing: In Chios, production is not limited to fresh snails, but is extended to processed products as well (e.g., snail fillet in jars with olive oil and various aromatics, smoked fillet, Bourguignon snails, snails in stew, pasta with snail), with the aim of reaching a broader consumer base and creating added value (such as the product with mastic aroma).
Heliciculture in Chios offers an alternative source of income for farmers and contributes to the diversity of the island’s livestock products. The existence of model farms, as mentioned, and the parallel development of processing units (which are a target of local businesses) create added value and provide the possibility of integrated production management, from farming to standardization (from ‘A’ to ‘Z’). In addition, the effort to link the product with the Chios Mastiha brand strengthens the local identity of the snail in the market.
The consumption of snails is part of the traditional diet of the Aegean islands, including Chios. In the past, supply resulted from wild collection in rural areas, a practice that still exists, although it is now regulated by legislation. In Chios, the consumption of fresh snails is estimated to be high, a fact that has led to encouraging results for local farming producers. Modern snail farming is an evolution of this age-old gastronomic tradition.
