American Farm School milks and eggs are available at select stores in Thessaloniki and Athens, as are turkeys during the Christmas season.

The School also operates a self-service store on campus for milk, eggs, Christmas turkeys and wine.

Hours of Operation
Monday - Friday
8am until 3pm
2310-492-731

About Our Products

One million bottles of fresh Farm School milk per year are sold in Athens in Thessaloniki. The freshness, taste and appearance of the milk are considered superior by retailers, some of whose stores have handled the product for many decades. The traceability of the milk to the Farm School’s single herd of Holstein Friesians further characterize the milk’s market niche.

The American Farm School of Thessaloniki became known for its milk shortly after its founding one hundred years ago. Students led donkeys carrying the milk of the School’s Guernsey cows to the downtown Red Cross station located at the port of Thessaloniki for distribution to World War I, and later Asia Minor, refugee babies. Then in 1935, the School introduced fresh pasteurized milk to Greece by opening the first milk pasteurizing and bottling plant.

Beloved by Athenians at Christmas is the American Farm School fresh turkey, available only during Thanksgiving week in November and two weeks prior to Christmas. Another product introduction by the Farm School, this time in the late 1960s, these turkeys benefit from the Farm School’s ongoing research programs in poultry nutrition and in egg and meat quality. Sold only fresh, and for a limited period of time, the AFS turkeys (that are fed the Omega 3 10% linseed diet) earn similar high marks with consumers in taste, smell, appearance and freshness.

Five million Farm School eggs are sold each year in Athens and Thessaloniki. Two million five hundred thousand of them are the Omega-3 egg, developed in a joint Aristotle University-American Farm School research project in the early 1990s, and introduced to the Greek consumer in 1996, making it the first Omega 3 egg to enter the Greek market. In comparison with hens having no flaxseed (linseed) in their diet, those hens fed a diet consisting of approximately 10 percent flaxseed produce eggs that contain lower levels of cholesterol and are richer in the Omega 3 fatty acid and vitamin E shown to promote cardiovascular health. Farm School turkeys and broilers are also fed linseed for high Omega 3 content and delicate flavor. In contrast, other Omega 3 food products now on the market are the result of fish and fish oil diet enrichments, and not flaxseed.

American Farm School students take an active part in all dairy and poultry production, as they do in the School’s educational vineyard and winery that yields approximately 3,000 bottles of the Greek Xinomavro red wine varietal, as well as white and red table wines. Students also produce and market small quantities of broilers, winter and summer vegetables, olive oil and honey; as well as fresh cut flowers such as lilies and freesias.