They love raisins—and created their very own “Princess”! Meet Panagiotis and Georgia, the people behind “Princess Stafida,” who bring us their exceptional products. Let’s get to know them…
Tell us a bit about yourself. How did you get started? What inspired you to get into food production?
The story of cultivating black Corinthian raisins and sultanas in our family goes back to around 1930, when my great-grandfather, Philippos Christodoulou, like many villagers at the time, realized that grain alone wasn’t enough to survive. So, he planted vineyards producing both black and blond raisins, which were sun-dried on the threshing floors.
With this long-standing family tradition and having worked in the fields since I was a child (around 8–10 years old), I eventually left high school midway and devoted myself entirely to what I had loved since I was young—cultivating raisins and more. Through hard work and hands-on learning in the vineyards during all stages of cultivation and harvest—and by modernizing our farming methods—we reached a point where our products, although smaller in volume than in the past, soared in quality. That’s what motivated us to start packaging these products and slowly begin promoting them ourselves, facing all the difficulties that such a venture entails, and placing them on the shelves of selected shops in Greece and abroad.
Tell us about the brand. What does it stand for? Why did you create it?
This project began in February 2016, right in the heart of the economic crisis, and it was met with skepticism from many people, both acquaintances and strangers. It caused us a lot of anxiety and doubt about whether it was worth pursuing. A key person who helped erase those doubts was our agronomist, Mr. Christos Psarrakos, who has worked with us for many years.
We took the risk and launched “Princess Stafida,” a name inspired by the title given to raisins by the Ancient Greeks, and also because at that time my wife, Georgia Lalioti, was pregnant with our first child—our little daughter. That gave even more meaning to the name.
None of this would have been possible without the full support of my wife. Despite her degree in Business Administration (Economics and IT), she gave it all up to stand by me since 2006—not only managing the business but also helping with all the hands-on work in the fields. Although difficulties often push you to your limits, you learn to overcome them and face challenges you never thought possible.
Our business is a family affair, which means everyone—our parents, siblings, even nieces and nephews—gives their all to help us produce high-quality products.
Our motto “with knowledge, respect, and passion” perfectly reflects what we strive for:
Knowledge passed down from generations—my father and grandfather.
Respect not only for the consumer and what they receive, but also for the traditional farming methods we inherited.
And passion—our deep love for cultivation and for the products we bring to market. We aim to make sure that the product you find on the store shelf is equal to, or even better than, what we would have on our own kitchen shelf.
How did you start? What challenges did you face?
There were many challenges, the biggest being our lack of knowledge when it came to product packaging and promotion. We knew how to work the land to get the best results, but getting a product onto a store shelf takes many difficult steps.
Another major obstacle was (and still is) the financial burden, especially in agriculture where costs have been rising and taxation is high. The state’s inability to adequately support producers who want to take their work a step further also made things harder. So, we had to invest our own money to bring our vision to life.
Tell us about your products. What makes them different?
Our first packaged products were:
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Black Corinthian raisins (Greece’s #1 superfood)
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Blond sultanas
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A mix of both raisins with walnuts and almonds—called Harvest Combo
This mix was our go-to snack since childhood: at school, as an afternoon treat, or during demanding workdays in the fields. We decided to share this complete and nutritious snack with the world, believing it should be part of everyone’s daily diet—not just in Greece but everywhere.
Our two sweet spreads were born from the idea of creating raisin-based by-products that would appeal more to consumers due to their unique texture and form. They contain no added sugar or preservatives. Finally, our black raisin chutney was the first ever made with this fruit as a base!
All our products align with today’s consumer demand for preservative-free foods and natural flavors from the Greek land. Especially when coming from small producers like us, these products give people extra incentive to buy them.
Tell us about your raw materials.
Our raw materials are, of course, our raisins. The village where our vineyards are located—Kaisari, Corinthia—is about 45 km from Corinth and roughly 1.5 hours from Athens. It sits at the foot of Mount Kyllini. Most of our vineyards are at an average altitude of 850 meters. The region’s unique microclimate allows us to achieve top-quality results in our crops.
Are there any products you particularly value?
All of them hold a special place in my heart—they’re the result of our first attempts to create products with a name, identity, and attractive packaging, instead of selling in bulk as we used to. If I had to highlight one, I’d say our spreads—because they gave raisins a whole new image and application.
Can you suggest creative ways to use your products? Any tips or recipes?
First, I want to emphasize that the old idea of raisins being a winter-only food is long gone. Raisins are now added to salads, savory dishes, and energy bars that fuel us throughout the day.
The raisin chutney pairs beautifully with grilled meats and sausages, and even complements pasta sauces.
The sweet spreads can go far beyond breakfast—they’re great as fillings in croissants or tarts.
In general, with a product that truly awakens the taste buds, the culinary possibilities are endless.
Can Greek producers make a difference during times of crisis?
Absolutely. That’s the whole point—helping Greek agriculture survive and, at the same time, strengthening the country. Exporting your products is one of the last remaining ways, along with tourism, for Greece to bring foreign revenue into the country.
Why did you choose to support and participate in the Wise Greece Initiative?
When I started “Princess Stafida,” one of the first pages I followed on social media related to packaged food was Wise Greece. After learning more about it, I saw how much good it does on so many levels—and I knew I wanted to be part of it.
Who wouldn’t want to promote their products globally while also supporting people in need? It’s something every producer of packaged food in Greece should get behind—not only for the philanthropic side but also as a way to showcase the richness of the Greek diet and the innovative products that small producers are adding to it every day.
