Our Mill

1922

In the 1920s Georgios Ouzounopoulos, a merchant-industrialist from Malgara in Eastern Thrace, renowned for its flour mill, followed the path of displacement and settled in Feres, Western Thrace. There, a new beginning was marked: the region's most modern mill was planned and established, the "G. OUZOUNOPOULOS & CO." Flour Mill.

Three pairs of millstones grounded grains daily, while the diesel-powered engines that operated them also generated electricity at night.

1930-40

In the 1930s the "G. OUZOUNOPOULOS – K. ATZEMIAN" Flour Mill – Spinning & Wool Processing Plant was designed and constructed in Peplos, Evros, as well as a second unit in Xylagani, Rhodope.

Today, the mill's building and machinery have been donated to the Xylagani Cultural Association and now house the Xylagani Folklore Museum.

1950-70

In 1955 the next generation took over, with Ioannis G. Ouzounopoulos assuming leadership. His marriage in 1959 to Chrysi Ch. Gargkana united two families with a strong tradition in the flour industry of Eastern and Western Thrace.

During the 1960s the Kotsonis and Chatzaras mills were acquired by the Ouzounopoulos–Atzemian–Abatzi partnership. At the same time, all mills were modernized with cutting-edge technology.

1970-82

In the 1970s the mills shifted their focus to exports. The company “Thrakis Mills I. Ouzounopoulos S.A.” was founded, inheriting and continuing a 60-year legacy in the flour industry. In 1977 the construction of the most advanced mill of the time began in Alexandroupolis. Ioannis Ouzounopoulos, a prominent figure in the business world of Thrace and longtime President of the Evros Chamber of Commerce, was elected to the Board of Directors of the Bank of Greece. Following his untimely death in 1982, he left behind a company ranked among the 50 most profitable in Greece, with a strong export orientation and as the region’s largest employer. The company was then led by Ohanes Atzemian, with Chrysi Gargkana Ouzounopoulou as Chairwoman of the Board.

1980-2000

In the 1980s the flour industry underwent a radical transformation. The disappearance of exports and the emergence of new dietary and consumer needs demanded new operational standards. The company developed the most advanced laboratory in the Greek flour industry and launched the pioneering DELUXE series of premium flours, establishing itself at the forefront of quality nationwide.

In the 1990s  the mill was technologically upgraded, expanded its nationwide sales organization, and established proprietary distribution facilities in Sindos, Thessaloniki.

2004

In 2004 the Ouzounopoulou family acquired 92% of the company’s shares, and Konstantina Ouzounopoulou, Architect Engineer (NTUA) and MBA INSEAD graduate, became the new CEO. A new management team was formed, focusing on modern management methods, planning and control systems, and innovative operations and products.

2005-2009

In this spirit of modernization and innovation, significant investments were made. The production process was improved, and a new generation of high value-added products was developed through three major investment programs. By 2009, the mill had been completely revamped with BUHLER equipment, attaining its current advanced form.

In 2008 , the company also launched a new line of innovative flour blends for baking and pastry under the brand "Innovart".

2010-12

In 2010 , in collaboration with the Department of Agricultural Development at Democritus University of Thrace, the company initiated a research project titled “Development of Soft Wheat Varieties with High Nutritional and Added Value” in the Thrace region. The project evaluated the performance of various soft wheat varieties with high yields and desirable quality characteristics for flour production. In 2011 using the results, the company launched a pioneering contract farming program to secure high-quality Greek soft wheat with superior nutritional value.

In 2012 4,500 stremmas (approx. 1,100 acres) were cultivated with selected seed varieties, matching the quality of international standards. Based on this local wheat production, Thrace Mills launched its all-purpose flour line for consumers, free of any improvers or additives.

2014-2016

Between 2014 and 2016 the company established a new stone mill and production unit for specialty blends, boosting sales growth and expanding its product range with many innovative offerings.

2015-18

From 2015 to 2017 the company implemented ERP and WMS systems to better manage operations, production processes, and product traceability.

In 2017 its all-purpose flour (G.O.X.) was released in innovative Modified Atmosphere Packaging (MAP), using carbon dioxide during airtight sealing to extend shelf life.

In 2018 the company launched its 500g packaged self-rising flour (farina) using the same MAP technology.

2020-21

In 2020 in collaboration with Aristotle University of Thessaloniki (AUTH) and Democritus University of Thrace (DUTH), the company developed a line of high-nutritional-value products, investigating their potential role in preventing chronic diseases such as diabetes. Additionally, it partnered with DUTH to develop automation and optimization systems for the flour production process (SPEKTRA program).

In 2021 new silos were added for better sorting and grading of locally harvested wheat, along with a shelter to protect products and staff during truck loading operations.

2023

In 2023 the company launched its new Gold series, a range of classic and innovative flour blends that offer versatile solutions for professional applications.

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