First of all, I would like to congratulate the organizers of today's event, the Larnaca Chamber of Commerce and Industry, the Larnaca Tourism Development and Promotion Company, the Cyprus Higher Hotel Institute, the Cyprus Cheese Makers Association and the Cyprus Chefs Association for the organisation of today's event, which aims to further promote and advertise the traditional cheese of Cyprus, haloumi.
Everyone is aware of the value and position of halloumi in the local economy, as it is the first agricultural product in Cyprus in terms of exports and the second in general after pharmaceutical products.
To this end, our Ministry has given, and continues to give special importance to the registration of halloumi in the relevant European Register as a product of Protected Designation of Origin. This registration, on the one hand, gives even more impetus and promotion to our national product and, on the other hand, provides the necessary protection to counter attempts to imitate and hijack the name halloumi by foreign producers.
Friends,
I believe that today's event is in the same spirit, namely that of highlighting and exploiting the potential of halloumi as a basic material in modern gastronomic creation. To this end, we have complete confidence in the highly skilled chefs that our country has. I am sure that, alongside the organoleptic potential of halloumi, we will make the most of the promotion that the most important European quality label, the PDO, has been giving it for a year now. We would like to see halloumi become even more part of the menus of restaurants, both in Cyprus and abroad. And events like today's certainly contribute in this direction.
In closing, I would like to congratulate again the organizers of today's event and wish them every success and... good cooking, of course, always with halloumi.
(MB/EXP)
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