The “Modousa” cooperative has been in operation for seven years and consists of 73 cooperatives, 62 of whom are farmers and 44 of them are professional farmers. Two members of the cooperative work there permanently and another four members are seasonally employed.    

Premises – facilities  

Over the years Modousa, has managed to make the most of its available facilities: the packaging area, an indoor basketball court and a volleyball court which are managed by the sports club. At the same time, there is a rehearsal space for local music bands to empower actions of youth and culture. Also, in 2021, the preparation of the laboratory of aromatic plants (herbs) which are used as a basis for pharmaceutical preparations was completed, in collaboration with Pharmacology Department of National Kapodistrian University of Athens (EKPA). The cooperation with the Department of Analytical Chemistry of Athens University, also continues in relation to the promotion of bioactive components of olive oil while quantities of olive oil have been marketed with the indication “Health Claim” in accordance to European Regulation 432/2012 (L 136 / 25.05.2012).

Further actions in the community

In relation to local issues, the cooperative has been active since 2015 regarding the refugee issue and has been involved in many actions on Lesbos and abroad.

COVID 19, 2021

Coronavirus has affected the extrovert activities that the cooperative had in the local community since was impossible organize events as they used to, due to the restrictive measures

Fair Price

The producer’s price  is fair as it is shaped by the producers themselves, according to the needs and requirements of the high quality of the product. The final price of the product that has reached the consumer through the Fruits of Solidarity for 6 years now, has created a sustainable chain of value for cooperation and solidarity. With purchase of each product  self-organized solidarity structures are financially supported and new cooperatives are created and strengthened  through the advisory and educational actions provided free of charge by the Dock support infrastructure.

Working conditions

The type of the enterprise is such that the employees are the members of the  cooperative who make decisions together concerning the terms and conditions of employment as well as the wages, since any profit that is obtained  is returned to a large extent  to the employees of the cooperative (S.C.E.)

Olive oil Features

Main feature of the olive oil  produced is its uniqueness, as one cannot find the same variety of olive oil anywhere else in the world, as it is a product found on islands and in the mountains.

The specific taste of the olive oil, which is due to the variety “kolovi” and the high concentration of antioxidant ingredients in the olive oil, are also special elements that give a unique character to the oil of the area.

Environmental impact

Regarding the environmental footprint of olive oil, continuous and uninterrupted efforts are made to reduce the environmental footprint. More specifically, the composting of by-products, the extraction of olive oil in two-phase olive mills without waste, as well as the transport and standardization of oil always with the least transportation, so as to achieve the correct management of olive oil as well as the reduction of carbon dioxide emissions, are some of these efforts. In the production part now, most of the tools used during the harvest are electric operating on battery. Μost of the harvest is done manually.