Pamako Gold and Silver | The Key Differences

This table is not a ranking.

It describes two specifically analyzed samples.

Gold has higher values in the current analysis.

But that does not make Silver an inferior version of Gold.

Silver has a different variety composition and a different sensory profile.

Who is behind Pamako?

Pamako was founded in 2014 by Eftihis Androulakis.

The producer describes the company as a blend of olive oil tradition grown over generations and modern technology.

Eftihis was supported in the setup by his family and his partner, Dorothea Ritter.

For me, this connection is much more interesting than the often-used image of:

Tradition versus technology.

At Pamako, both worlds exist simultaneously.

Ancient olive trees.

Difficult manual harvesting.

Traditional knowledge.

But at the same time:

targeted process control.

Pitting.

short malaxation.

Argon.

Stainless steel tanks.

Laboratory analytics.

Premium quality here does not arise from doing everything exactly as it was done 200 years ago.

Premium quality arises from meaningfully combining tradition and modern knowledge.

Selino | The mountains behind Pamako

The Pamako olive groves are located in the rocky mountain region of Selino in the southwest of Crete, in the Chania region and near the ancient city of Elyros.

The altitude is stated by the producer as approximately:

500 to 700 meters above sea level.

Many of the groves are difficult to access.

There are no roads to some of them.

The terrain is rocky, mountainous, and sometimes steep.

This has a direct impact on the work.

Heavy harvesting machinery cannot simply drive through uniform rows of trees there.

People have to adapt to the landscape and the individual trees.

Therefore, for Pamako, origin is not just an address on a label.

It directly influences how this olive oil can be produced.

How old are the Pamako olive trees?

Pamako states an average age for its olive trees of approximately:

200 years.

Their size is also unusual.

The producer cites an average height of approximately:

11 meters.

Individual trees can reach approximately:

20 meters.

These are not small, uniformly pruned trees from a modern intensive plantation.

Each tree has its own shape.

A different location.

Different accessibility.

Different requirements.

Pamako therefore explains that each tree is treated individually according to its needs.

In doing so, the producer speaks of knowledge passed down over more than four generations.

Are Pamako olives wild olives?

I would like to remain very precise here.

Pamako itself writes about Tsounati:

Many of these trees grow largely wild or naturally among the rocks.

That is a description of the growth form and landscape.

The stated olive variety remains:

Tsounati.

Therefore, I do not want to botanically classify every Pamako olive as a standalone wild olive.

The cleaner description for Green Agora is:

centuries-old Tsounati olive trees, which often grow wild or naturally among the rocks.

This is more precise.

And actually even more interesting.

The reality here is already extraordinary enough.

Tsounati | The main variety of the Pamako olive groves

Tsounati is the most important olive variety in the Pamako groves.

The producer describes it as a traditional and rarer Cretan variety with a very long history.

Some Tsounati trees in the region have a monumental character.

But for Green Agora, something else is particularly important.

Tsounati is a distinct olive variety.

And as such, it has its own genetic basis for:

• Aromatics
• Fruity notes
• Bitterness
• Pungency
• Fatty acid profile
• phenolic composition

Pamako Gold is made exclusively from this variety.

100 percent Tsounati.

For me, Gold is therefore not just a high-phenolic olive oil.

It is simultaneously an opportunity to get to know Tsounati very directly.

Koroneiki | The second Pamako variety

Koroneiki is the second important variety in the Pamako olive groves.

According to the producer, it has been cultivated more intensively there over the last century.

It partly grows between the old Tsounati trees.

For Pamako Silver, both varieties are combined:

60 percent Tsounati

and:

40 percent Koroneiki.

This does not just change the intensity.

It changes the varietal basis of the entire olive oil.

That is exactly why, for me, Silver is not just a:

Gold Light.

It is a blend with its own identity.

The harvest | Manual labor between rocks and tall trees

According to Pamako, the terrain makes the use of heavy machinery practically impossible.

The harvest is therefore carried out by hand with the support of electrical harvesting tools.

With the tall trees, workers sometimes climb directly into the tree canopy.

The producer describes the start of the harvest as usually beginning at the start of October.

At this time, the fruits are harvested while still light green, before they change color more significantly.

The harvest lasts for about four weeks.

For the currently analyzed 2025 samples, the analysis certificate states:

Harvesting period | November 2025.

These two pieces of information do not necessarily contradict each other.

The producer's description describes the general seasonal sequence.

The analysis certificate describes the specifically analyzed sample.

It is precisely this distinction that is important with laboratory results.

Early harvest | A factor, not an automatic proof of quality

Pamako consciously harvests early.

Depending on the variety and harvest year, a high degree of ripeness can be associated with, among other things:

• lower olive oil yield
• more intense green aromatics
• distinct bitterness
• distinct pungency
• higher concentrations of certain phenolic compounds

However:

Early harvest does not prove a specific oleocanthal value.

And early harvest alone does not make an excellent extra virgin olive oil.

Variety, fruit quality, processing, storage, and other factors must also be right.

Early Harvest Olive Oil | Understanding Early Harvest correctly

From tree to mill | Processing on the day of the harvest

According to Pamako, the olives are processed on the day of the harvest.

This is an important point.

Olives are fruits.

After the harvest, their biological and chemical development continues.

Damage, unfavorable temperatures, or long intermediate storage can impair the later quality.

A short time between harvest and processing is therefore an important part of careful olive oil production.

Below 26 degrees Celsius | Cold extraction at Pamako

Pamako states temperatures for processing of:

below 26 degrees Celsius.

In a modern extraction process, the appropriate term is:

Cold extraction.

This is more precise than the generic term cold pressing.

A modern centrifuge system works technically differently than a traditional hydraulic press.

If we want to explain how premium olive oil is actually produced, the language should also match the technology used.

Pitting before malaxation

An unusual production step at Pamako is the removal of the olive pit before malaxation.

After crushing, the complete fruit mass, including the pit, is not processed further under the same conditions.

The subsequent malaxation lasts for a maximum of approximately:

30 minutes per batch, according to the producer.

During this phase, the olive paste is slowly moved.

Small oil droplets combine.

Enzymatic and chemical processes take place at the same time.

Time.

Temperature.

Oxygen.

And the precise process management can therefore influence the olive oil later on.

Argon | Why Pamako wants to reduce oxygen

This point was particularly important to me during my renewed research.

Pamako explicitly describes the use of:

Argon.

Not nitrogen.

Argon is an inert gas.

It is used during malaxation to reduce oxygen contact.

According to the producer, the stainless steel tanks are also protected with argon.

Why?

Because oxygen can promote oxidative processes.

The goal is not to artificially create quality through argon.

The initial quality must already be present.

Argon cannot turn bad olive oil into good olive oil.

It is a technical measure to limit unwanted oxygen contact.

Storage | Stainless steel, protection from light and controlled conditions

After extraction, Pamako stores its olive oils in stainless steel tanks at controlled temperatures and protected from sunlight.

Argon is used here as well.

These measures are sensible because olive oil is influenced during storage by, among other things:

• Oxygen
• Light
• Temperature
• Time

This does not only affect taste.

Various phenolic compounds can also change during storage.

Packaging and storage do not create polyphenols.

They can help to better protect existing quality.

Pamako Gold Harvest 2025/26 | What the current certificate really says

For Pamako Organic Monovarietal, the certificate:

C2526 00362

is available.

The analysis was conducted on:

November 21, 2025.

The certificate was issued on November 25, 2025, and names the harvest period of the analyzed sample as:

November 2025.

The results:

The certificate also indicates that 20 g of the analyzed sample provides:

41.62 mg of hydroxytyrosol, tyrosol, or their derivatives.

And the most important sentence is also in the certificate:

The results relate to the analyzed sample.

Pamako Silver Harvest 2025/26 | The current analysis

For Pamako Organic Blend, the certificate:

C2526 00363

is available.

Here too, the analysis date is:

November 21, 2025.

The certificate also names November 2025 as the harvest period of the analyzed sample.

For 20 g of the examined sample, the certificate documents:

29.33 mg of hydroxytyrosol, tyrosol, or their derivatives.

The values here also apply to the specifically analyzed sample.

2024 versus 2025 | Where Pamako becomes analytically particularly interesting

Now comes one of the most valuable parts of this article for me.

Because we have not only a current analysis.

We can compare two harvests with each other.

Let's look at Gold first.

The analyzed total phenols change from:

2,000 to 2,081 mg/kg.

Relatively speaking, that is not a dramatic change.

Oleocanthal, on the other hand, changes from:

372 to 1,318 mg/kg.

With Silver, we see a similar basic principle.

The analyzed total phenols are:

2024 at 1,474 mg/kg.

and:

2025 at 1,466 mg/kg.

Almost the same.

Oleocanthal, on the other hand, changes from:

283 to 758 mg/kg.

What can we say with certainty from this?

The phenolic composition of the analyzed samples differs significantly between the two harvests.

What can we not say just from this?

Why exactly these changes occurred.

For that, further controlled information on climate, degree of ripeness, individual harvest days, processing, and samples would be necessary.

Exactly this restraint is important.

Observe correlation.

Do not invent cause.

Total phenols are not oleocanthal

The comparison of the two harvests shows this particularly clearly.

For Gold 2025, the following are documented:

2,081 mg/kg analyzed total phenols.

Oleocanthal amounts to:

1,318 mg/kg.

That is a large share.

But it is not the entire value.

Other compounds or groups are also part of the analysis.

Therefore, the following terms must not be equated:

Total phenols.

Oleocanthal.

Oleacein.

Hydroxytyrosol derivatives.

Tyrosol derivatives.

Each number answers a different analytical question.

Polyphenols in olive oil | Understanding total values and individual compounds

Oleocanthal | Why Pamako Gold 2025 is particularly striking

1,318 mg/kg of oleocanthal is analytically remarkable.

Oleocanthal is associated with the characteristic peppery sensation of certain extra virgin olive oils in the throat.

But there is an important boundary here too.

The throat is not a qNMR device.

A person can perceive spiciness.

However, they cannot reliably say:

This sample has 1,318 mg/kg.

The quantitative number comes from laboratory analysis.

My throat detects spiciness.

The laboratory determines milligrams.

Oleocanthal in olive oil | Formation, spiciness and analytical values

How are Pamako phenols determined?

The current certificates were created at the National and Kapodistrian University of Athens according to the scientific method mentioned in the analysis report.

A central role is played by quantitative nuclear magnetic resonance spectroscopy.

In short:

qNMR.

With such a method, individual phenolic compounds can be specifically quantified.

That is an important difference to a non-specific total value.

Therefore, with a lab report, I always want to know:

• Which sample was examined?
• From which harvest does it originate?
• When was it analyzed?
• Which method was used?
• Which molecules were determined?
• How is a total value defined?

A laboratory number without method context is only part of the information.

Measuring polyphenols in olive oil | HPLC, qNMR and laboratory analytics

Pamako and the EU Health Claim | What really applies?

For olive oil polyphenols, an authorized health claim exists in the European Union.

The authorized wording is:

Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.

The claim may only be used for olive oil that contains at least:

5 mg of hydroxytyrosol and its derivatives per 20 g of olive oil.

Additionally, the consumer must be informed that the beneficial effect is obtained with a daily intake of:

20 g of olive oil.

The current analysis certificates show for the examined samples:

Pamako Gold | 41.62 mg per 20 g

Pamako Silver | 29.33 mg per 20 g

of hydroxytyrosol, tyrosol, or corresponding derivatives as presented in the certificates.

Thus, the values reported there for the analyzed samples are significantly above the legal minimum condition.

But important:

The health claim is not an oleocanthal claim.

A high oleocanthal value alone does not automatically prove the fulfillment of the legal requirement.

Decisive is the corresponding product-specific analysis.

EU Health Claim for Olive Oil | Requirements and Laboratory Testing

20 g is not a general medical dosage

The figure of 20 g is often taken out of context when discussing high-phenolic olive oil.

It is part of the conditions for the authorized European health claim.

It does not mean:

Everyone must drink 20 g of Pamako pure every day.

And it does not mean:

Pamako must be taken on an empty stomach in the morning.

Some people personally enjoy olive oil pure in the morning.

Others with bread.

In a salad.

As a finish.

Or during a tasting.

These are personal or culinary habits.

Not a medical dosage instruction.

High Phenolic Olive Oil | Is this a separate quality grade?

No.

Internationally, Pamako uses the designation:

High Phenolic Organic Extra Virgin Olive Oil.

This describes the high content of analyzed phenolic compounds.

The legal olive oil quality grade, however, is:

extra virgin olive oil.

High Phenolic is not an additional official European olive oil quality grade with a uniform legal minimum number for total polyphenols.

Therefore, both pieces of information should be considered separately.

Quality grade.

And:

Phenolic profile.

How does Pamako Gold taste?

At Green Agora, Pamako Gold is currently documented with the following sensory values:

• Fruitiness | 5.3
• Bitterness | 4.8
• Pungency | 4.9

The described aroma impressions include:

• Grass
• Almond
• Artichoke

Gold therefore possesses a clearly intense profile.

The pungency can be clearly and long-perceptible in the throat.

This is precisely why I would not automatically recommend Gold to everyone.

Those looking for a mild olive oil might be happier with a different profile.

Those who consciously want to experience Tsounati, distinct bitterness, and peppery pungency, however, will find a very interesting direction here.

Discover Pamako Gold Organic 500 ml

How does Pamako Silver taste?

Pamako Silver is currently classified at Green Agora with:

• Fruitiness | 4.9
• Bitterness | 4.1
• Pungency | 3.9

The described impressions include:

• Banana
• Tomato
• Fruit
• Floral notes

Silver is therefore also not a neutral olive oil.

In direct comparison, however, it appears less pungent than Gold.

The crucial point is:

The difference does not only arise from a smaller laboratory number.

Silver combines Tsounati with Koroneiki.

Thus, we are comparing two different varietal concepts.

Discover Pamako Silver Organic 500 ml

Pamako Gold or Silver | Which one suits me?

I would not make the decision based on the largest number first.

Gold might suit you well if you

• want to get to know 100 percent Tsounati
• love intense olive oils
• like distinct bitterness
• appreciate strong peppery pungency
• consciously taste olive oil pure
• are interested in pronounced oleocanthal profiles

Silver might suit you well if you

• want to get to know Tsounati and Koroneiki together
• want to experience Pamako intensely, but slightly more accessibly
• prefer more fruitiness and slightly less pungency
• want to use the olive oil both pure and culinarily

This classification is not a quality ranking.

Gold currently has higher analytical values.

Silver has a different profile.

What suits better is not decided by the lab alone.

Tasting Pamako pure | Why Gold and Silver are particularly interesting together

If you really want to understand Pamako, I would not just read a table.

Try both olive oils right next to each other.

A small amount is enough.

First Silver.

Then Gold.

Pay attention to:

• Fruitiness
• Bitterness
• Pungency
• Aromatics
• Position of the throat irritation
• Duration of the aftertaste
• Personal preference

Then, from:

1,466 versus 2,081

it suddenly becomes:

Blend versus Monovarietal.

Tsounati and Koroneiki versus pure Tsounati.

Number versus perception.

That is precisely where the value of a comparative tasting lies for me.

Drinking olive oil pure | Getting to know varieties and sensory profiles

Pamako in the kitchen | Not just for pure enjoyment

Pamako is consciously tasted pure by many people.

That does not mean it is intended solely for that purpose.

Pamako Gold

Because of its more intense character, I find Gold particularly interesting with:

• Tomatoes
• Feta
• Robust salads
• Legumes
• Bread
• Grilled vegetables
• Soups as a finish
• Fish as a finish

Pamako Silver

Due to its slightly more accessible profile, Silver can, for example, suit:

• Salads
• Tomatoes
• Pasta
• Vegetables
• Fish
• Mediterranean appetizers

Which olive oil for salad, cooking, or pure?

Pamako comparison boxes | Consciously getting to know two profiles

With Pamako, I find comparison boxes particularly useful.

Not just as a gift.

But as a learning product.

In the current Green Agora box collection, you will find, among others:

Pamako Aromas of Knowledge 1

and:

Pamako Aromas of Knowledge 2.

Since the exact composition of gift boxes can change, I deliberately do not permanently specify the bottle sizes and editions contained here.

Please check the current composition directly in the respective product description.

Discover current Exclusive GreenLife Boxes

A single bottle lets you discover.

A comparison box lets you experience differences.

Pamako economy packs | When your favorite has already been found

An economy pack fulfills a different task for me.

It is not the first step.

It makes sense once you already know:

I like this exact Pamako.

Pamako Gold Organic | 3 x 500 ml

For people who already know Gold and would like to use Tsounati regularly.

Discover Pamako Gold Organic 3-pack economy pack

Pamako Silver Organic | 3 x 500 ml

For people who already know the blend of Tsounati and Koroneiki and want to restock.

Discover Pamako Silver Organic 3-pack economy pack

Discover first.

Then compare.

Find your favorite.

Then larger quantities if needed.

Pamako and a larger cooking olive oil | Two tasks instead of one ranking

Anyone who consumes larger quantities of olive oil daily does not have to cover every kitchen use with Pamako Gold.

A sensible combination can be:

Pamako Gold or Silver for conscious enjoyment, salad, and finish.

And alongside that:

a high-quality larger container for regular kitchen use.

At Green Agora, Creta Eleon Organic, for example, can take on this other task.

This does not mean:

Pamako is better.

Or:

Creta Eleon is worse.

It means:

The products have different tasks.

Premium, for me, does not mean always using the most intense product.

Premium also means knowing when which product makes sense.

Is Pamako one of the best olive oils in the world?

Pamako possesses many extraordinary features.

• Old mountain olive groves
• Tsounati
• Difficult manual harvesting
• Early harvest timing
• Organic certification
• Pitting
• Short, controlled processing
• Argon during processing and storage
• High current phenol values
• Numerous international awards over several years

That is perfectly sufficient for me to label Pamako as an extraordinary premium olive oil.

What I do not make of this is:

Pamako is objectively the best olive oil in the world.

A universal scientific ranking for this does not exist.

Laboratory analysis evaluates something different than sensory analysis.

A competition evaluates something different than a personal purchase decision.

And a person who loves strong bitterness may be looking for something different than a person who prefers a harmonious profile.

Extraordinary does not have to be turned into an artificial number one.

Pamako FAQ | Frequently Asked Questions

Where does Pamako come from?

From the mountain olive groves of Selino in the southwest of Crete in the Chania region.

Which olive variety does Pamako Gold possess?

100 percent Tsounati.

Which varieties does Pamako Silver possess?

60 percent Tsounati and 40 percent Koroneiki.

Are the Pamako Tsounati botanical wild olives?

The stated variety is Tsounati. The producer describes many of the old trees as wild or naturally growing between the rocks.

How old are the olive trees?

Pamako mentions an average age of approximately 200 years.

How tall are the trees?

On average about 11 meters. According to the producer, individual trees reach approximately 20 meters.

At what altitude are the olive groves located?

Approximately 500 to 700 meters above sea level.

How is it harvested?

Due to the difficult terrain, largely by hand with electric harvesting aids. Workers sometimes climb into the tall trees.

When does the Pamako harvest begin?

The producer usually describes a start at the beginning of October. The current analysis certificate of the examined 2025 sample names November 2025 as the Harvesting Period.

When are the olives processed?

According to the producer, on the day of the harvest.

At what temperature is it processed?

Pamako describes temperatures below 26 degrees Celsius.

Are the olive pits removed?

Yes. Pamako describes a pitting process before malaxation.

How long does malaxation take?

Maximum about 30 minutes per batch.

Does Pamako use nitrogen or argon?

The current producer description explicitly mentions argon during malaxation and storage.

How many analyzed total phenols does Pamako Gold currently possess?

Certificate C2526 00362 documents 2,081 mg/kg for the sample examined.

How much oleocanthal does Pamako Gold currently possess?

1,318 mg/kg in the analyzed 2025 sample.

How much oleacein does Gold possess?

264 mg/kg.

How many analyzed total phenols does Pamako Silver currently possess?

Certificate C2526 00363 documents 1,466 mg/kg.

How much oleocanthal does Silver possess?

758 mg/kg.

How much oleacein does Silver possess?

187 mg/kg.

Why were the oleocanthal values different in 2024?

Because analytical values pertain to specific samples and harvests. The certificates show a different phenolic composition. However, the concrete cause of the change cannot be determined from the certificates alone.

Is Gold better than Silver?

Not automatically. Gold has higher phenol and oleocanthal values in the current analysis. Silver has a different varietal composition and a different sensory profile.

Is more oleocanthal automatically better quality?

No. Oleocanthal is interesting analytical information, but not a complete quality assessment.

Can you drink Pamako pure?

Yes. Pamako can be consciously tasted or enjoyed pure.

Must Pamako be drunk on an empty stomach in the morning?

No.

Is 20 g a medical dosage?

No. The 20 g is part of the conditions of the European health claim and does not represent a general medical dosage.

Is High Phenolic a legal olive oil quality grade?

No. The legal quality grade is extra virgin olive oil.

Ayhan’s perspective | Why Pamako becomes even more interesting to me through the analyses

One might think that what fascinates me most about Pamako is the number 2,081.

Of course, I find it interesting.

But by now, I actually like comparing the harvests even more.

Gold possesses in 2024:

2,000 mg/kg of analyzed total phenols.

2025:

2,081 mg/kg.

Almost the same magnitude.

And yet, oleocanthal changes from:

372 to 1,318 mg/kg.

This illustrates it beautifully:

A total number does not tell the whole phenol profile.

And that is precisely where knowledge begins for me.

Not with:

Who has the largest number?

But with:

What lies behind this number?

Then, I also want to understand the Tsounati.

The mountains.

The old trees.

The harvest.

The processing.

Gold.

Silver.

The sensory experience.

And finally, the person standing in front of me.

Do they like Gold?

Is it too intense for them?

Do they prefer Silver?

Or do they actually need a completely different olive oil?

Analysis without the human element remains just a number.

Experience without analysis remains just an observation.

At Pamako, we can combine both worlds.

Ayhan from Green Agora

More suitable Green Agora guides

• Polyphenols in olive oil | Understanding total values and individual compounds
• Oleocanthal in olive oil | Origin, pungency, and analysis values
• Measuring polyphenols | HPLC, qNMR, and laboratory analysis
• EU Health Claim for olive oil | Prerequisites and laboratory testing
• Early harvest olive oil | Understanding "early harvest"
• Drinking olive oil pure | Getting to know varieties and sensory profiles
• Which olive oil for salad, cooking, or pure?

Discover Pamako at Green Agora

Pamako Gold Organic | 100 percent Tsounati

For people who want to get to know pure Tsounati and an exceptionally intense sensory and analytical profile.

Discover Pamako Gold Organic 500 ml

Pamako Silver Organic | Tsounati and Koroneiki

For people who want to get to know a Pamako blend of two Cretan olive varieties.

Discover Pamako Silver Organic 500 ml

Pamako Gold | 3-pack savings bundle

Discover Pamako Gold Organic 3 x 500 ml

Pamako Silver | 3-pack savings bundle

Discover Pamako Silver Organic 3 x 500 ml

Gifting and comparing Pamako

In the current GreenLife Box collection, you will also find Pamako gift and comparison concepts like "Flavors of Knowledge."

Discover current exclusive GreenLife boxes

More premium olive oils

Compare premium olive oils

Pamako in the Green Agora Olive Oil Showroom

Pamako is one of those products where a direct tasting explains a great deal.

A possible sequence:

Silver.

Then:

Gold.

After that, a completely different olive variety can follow.

For example, Kalamon.

Or another Koroneiki.

Then it becomes immediately clear why we don't just compare lab values.

Get to know the Green Agora olive oil showroom and tasting

Personal olive oil consultation

If you don't know whether Pamako Gold or Silver suits your taste better, we can take a closer look together.

I am interested, for example, in:

• how much bitterness you enjoy
• how much pungency you find pleasant
• whether you are already familiar with intense olive oils
• whether you would like to get to know Tsounati
• whether you would like to compare Gold and Silver
• whether analytical values are important for your decision
• whether you use olive oil purely or primarily for culinary purposes
• whether a single bottle, comparison box, or a savings bundle makes more sense

This is not medical advice.

It is a personal olive oil consultation.

WhatsApp: +49 175 9009341
E-mail: info@greenagora.de

Technical foundation | Pamako and laboratory analyses

This article considered producer information from Pamako, current and past analysis certificates, as well as applicable European regulations regarding olive oil polyphenols.

• Pamako | Producer and company history
• Pamako | Olive groves in Selino
• Pamako | Tsounati and Koroneiki
• Pamako | Harvest, processing, argon, and storage
• Pamako | Blend | 60 percent Tsounati and 40 percent Koroneiki
• Pamako | Phenol analysis monovarietal | Harvest 2024
• Pamako | Phenol analysis blend | Harvest 2024
• EUR Lex | Authorized health claim for olive oil polyphenols

The current 2025/26 analysis certificates are also provided with the current Pamako product information.