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Papadimitriou CC S.A. was founded back in 1938 and manufactured the first Greek balsamic vinegar, as it currently continues to break ground with innovative lines of superior quality products. Three generations of Papadimitriou family successfully managed to place the company’s products, like balsamic vinegar, olive oil and mustard, in the households of many countries, like Germany, Austria, the United States, Australia and many more. In figures, the company’s balsamic vinegar ranks third in Australia’s sales lists and it is sold by some of the world’s best delicatessen stores, like Dean & Deluca in New York. Best sellers of Papadimitriou CC are balsamic vinegar, olive oil, mustard and currants.
Nearly three quarters of Papadimitriou CC’s revenue originates from export sales. In Greece, a share of 30% of dedicated consumers relates to balsamic vinegar. At Thouria facilities, over 2 million bottles are produced yearly and are exported to 22 countries, with Papadimitriou CC supporting over 1,200 local cooperating currant producers.
History
In 1938, Christos Papadimitriou started out a small production facility of raisin trading abroad. He established business relations with Britain and became one of the major businessmen in Messenia, turning Corinthian currants into a popular product in Europe. His son, Costas Papadimitriou, studied the art of vintner in Paris in 1970, planning to bring the family’s winery back to life. Unfortunately, good wine was not appreciated by Greek consumers at that time, as they chose bulk wine; so success was yet to come. This temporary failure inspired Costas Papadimitriou to reflect on his hometown’s assets and qualities. The area of Kalamata was well-known for producing vinegar olives, so he decided to manufacture quality vinegar of similar popularity as Kalamata Olives. Mid ‘90s, he introduced the Kalamata Balsamic Vinegar to the market, a product that became an instant success!
Third generation of Papadimitriou family offered the products the added value of marketing. In 2004, Christos was named Head of Sales and Marketing and his brother Dimitris, a professional graphic designer, was announced Head of Packaging. Papadimitriou packaging earned them a design award and boosted both the brand and the company ahead.
IMPORTANT DATES
1939: Christos Papadimitriou decided to relocate to Kalamata and to start up a small production facility to venture in trade and export of local products: dried figs, Kalamata olives and olive oil.
1980: The Management decided to relocate the brand’s head quarters to new, larger and modern facilities at Thouria, Messenia.
1990: The popular Papadimitriou Kalamata Balsamic Vinegar was first manufactured.
2004: Third generation of the family, Christos and Dimitris, take active participation in the company. They develop a new line of innovative Mediterranean products, based on balsamic vinegar and also vinegar-containing products, like the premium Mediterranean products Balsamon.
2005: Papadimitriou Kalamata Balsamic Vinegar landed 1st in sales in the Greek market and retains that position today.
2007: Papadimitriou CC entered the organic market with products, like Kalamata Organic Red Vinegar, Kalamata Organic Balsamic Vinegar and two Organic Balsamon Mustards.
2010: The Kalamata Balsamic Vinegar Cream was introduced to the market.
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Papadimitriou CC S.A. was founded back in 1938 and manufactured the first Greek balsamic vinegar, as it currently continues to break ground with innovative lines of superior quality products. Three generations of Papadimitriou family successfully managed to place the company’s products, like balsamic vinegar, olive oil and mustard, in the households of many countries, like Germany, Austria, the United States, Australia and many more. In figures, the company’s balsamic vinegar ranks third in Australia’s sales lists and it is sold by some of the world’s best delicatessen stores, like Dean & Deluca in New York. Best sellers of Papadimitriou CC are balsamic vinegar, olive oil, mustard and currants.
Nearly three quarters of Papadimitriou CC’s revenue originates from export sales. In Greece, a share of 30% of dedicated consumers relates to balsamic vinegar. At Thouria facilities, over 2 million bottles are produced yearly and are exported to 22 countries, with Papadimitriou CC supporting over 1,200 local cooperating currant producers.
History
In 1938, Christos Papadimitriou started out a small production facility of raisin trading abroad. He established business relations with Britain and became one of the major businessmen in Messenia, turning Corinthian currants into a popular product in Europe. His son, Costas Papadimitriou, studied the art of vintner in Paris in 1970, planning to bring the family’s winery back to life. Unfortunately, good wine was not appreciated by Greek consumers at that time, as they chose bulk wine; so success was yet to come. This temporary failure inspired Costas Papadimitriou to reflect on his hometown’s assets and qualities. The area of Kalamata was well-known for producing vinegar olives, so he decided to manufacture quality vinegar of similar popularity as Kalamata Olives. Mid ‘90s, he introduced the Kalamata Balsamic Vinegar to the market, a product that became an instant success!
Third generation of Papadimitriou family offered the products the added value of marketing. In 2004, Christos was named Head of Sales and Marketing and his brother Dimitris, a professional graphic designer, was announced Head of Packaging. Papadimitriou packaging earned them a design award and boosted both the brand and the company ahead.
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