The first ‘Gastronomic Creations with Halloumi’ event took place today, organised by Larnaka Chamber of Commerce and Industry (LCCI) and Larnaka Tourism Board (LTB) in cooperation with the Higher Hotel Institute, Cyprus (HHIC), the Cyprus Cheesemakers Association, and the Cyprus Chefs Association (CCA).
Through the event, the start of a formal cooperation between the aforementioned bodies was announced, with Chairman of the LCCI – Mr Stavros Stavrou – underlining the significance of this new venture in his address: “The involvement of these organisations demonstrates the scope and importance of the Halloumi product for various sectors of the economy, as seen in the industry, trade, tourism, hotel and catering industries.
LCCI and LTB selected to establish this specific product via the gastronomic event as Larnaka is first on the island for the export of Halloumi cheese, as well as producing the largest quantity of milk.
The Minister of Agriculture, Rural Development and Environment, Mr Costas Kadis, addressed the event, noting the spirit it was being held in; to highlight and utilise the potential of Halloumi as a key ingredient in modern gastronomy.
The Minister added: “We have complete trust in the highly capable chefs of our island, and I am certain that in addition to the organoleptic potential of Halloumi, the product’s promotion will be maximised by the addition of what is possibly the most significant European quality label – the PDO – that Halloumi has held for over a year now. Our goal is to see Halloumi become more prominent on menus both in Cyprus and abroad, and events such as this hugely contribute to this aim.”
Mr Stavrou stated that there is a huge mechanism behind Cyprus’ national cheese that affects primary, secondary and tertiary economic sectors on the island, also pointing out that Halloumi was and is “the backbone of the livestock and agricultural industries of our island with €270 million in exports per year, therefore urgently requiring further promotion.”
Chairman of LTB – Mr Dinos Lefkaritis – highlighted the tourism benefits of Halloumi in his address, which he stressed are in fact two-fold. On the one hand, there are economic benefits from the direct consumption of Halloumi by the million of tourists visiting the island, and the parallel recognition of the product abroad, thus boosting exports. Secondly, the promotion of agri-food and gastronomy promotes the local identity of a destination, adding value and quality to it.
The Director of HHIC – Dr Evi Soteriou – stated in her address that the promotion of the gastronomic potential of this emblematic cheese for Cyprus can make a decisive contribution to the collective effort required in the context of an assertive strategy for its showcasing and promotion on both a European and international level. Dr Soteriou further added: “It is important for students who are destined to take key positions in the professional kitchens of Cyprus and abroad to believe in the possibilities and opportunities of the traditional products of their home, and to promote them with love, respect, creativity and professionalism in the context of the goal of sustainable development.”
President of the Cyprus Cheesemakers Association – Mr George Petrou – stressed the huge significance of Halloumi and its status as one of the EU’s cheeses with the largest growth surge in recent years. Specifically, the volume of production and exports have seen a ten-fold increase in the past 20 years, with production in 2021 almost reaching 40,00 tonnes in comparison with 4,100 in 2002. Mr Petrou added that Halloumi is the island’s second largest export and the first among agricultural products using 100% Cypriot raw materials, with over 10,000 families employed in industry, agriculture and livestock, thus constituting a key branch of the national economy.
In his address, General Secretary of the CCA – Mr Michalis Michaelides – highlighted the importance of Halloumi as one of the main local products requiring concerted promotion to raise it to the level it deserves, also underlining the need for a collective effort to make Cypriot gastronomy recognised worldwide.
Following the addresses, guests had the opportunity to enjoy an innovative menu of delicacies that showcased the versatility of Halloumi for a variety of savoury and sweet recipes
Public thanks are extended to the Deputy Ministry of Tourism and Lordos Hotel for their support.
