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It is with great pleasure that I have accepted to address and preside over today's Annual General and Electoral Assembly of the Cyprus Chefs Association. It is an honour for me to be here today, among excellent professional chefs and cooks as well as friends of gastronomy.
This year the Cyprus Chefs' Association celebrates 30 years of presence in the gastronomic life of our country and through its long history it has contributed greatly to the promotion of the variety and quality of Cypriot cuisine both nationally and internationally. It is a strong institution, made up of people with vision, insight and determination, which brings together all those involved in the art of gastronomy and actively supports Cypriot gastronomy and society.
As the Ministry of Agriculture, Rural Development and Environment, we fully align ourselves with and encourage the objectives of the Association to disseminate traditional flavours, promote local products and raw materials and upgrade Cypriot cuisine. A country's culinary tradition reflects its rich heritage and is an important part of its identity. In the case of Cyprus, this identity is expressed through an exceptional gastronomic wealth.
The link between products and their geographical area of production lies at the heart of this tradition, as it is this link that gives them their special and unique characteristics. This link is attributable both to the human factor and to the environmental characteristics of the area: on the one hand, local producers, with the production know-how they have inherited, create products that have a distinctive signature. On the other hand, environmental factors such as the vegetation, climate and morphology of the geographical area create a context that influences the taste, quality and characteristics of local products. The value and quality of each of our products that are associated with a geographical area of our island, such as the loukoumi of Geroskipou, the sausage of Pitsilia, the kolokasi of Sotiras and the sweet rose of Agros, or with the whole of Cyprus, such as the halloumi, the traditional yeasts, the trahanas, the Cypriot table olives and many others, is due to the above factors.
Our aim as a Ministry is to work hard to protect them through the EU geographical indication schemes, enabling consumers to recognise and trust quality products, while supporting producers to better market their products. Through this protection, we promote the preservation of our gastronomic heritage, support the local economy and the sustainable development of our agricultural and livestock sector, bearing in mind that local and seasonal products make a significant contribution to reducing our carbon footprint, protecting the environment and supporting sustainable lifestyles and agricultural production. As a Ministry, we will continue to encourage consumers to choose local products, thus contributing to the preservation of our tradition and cultural heritage.
I am confident that through the actions and initiatives of the Association of Master Chefs, Cypriot cuisine will continue to be worthily represented in various international culinary events, upgraded and promoted. I wish you every success in the proceedings of today's Annual and Electoral Assembly of your Association and all the best in your future actions and activities. Thank you for the invitation and I congratulate you for your work.
(EN/EP/AF)
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