The demand for halloumi cheese, Cyprus’ traditional cheese, is on the rise, and its popularity is not foreseen to decline anytime soon, according to the Report, “Global Halloumi Cheese Market Trends, Revenue Share and Opportunity Status analyzed during 2019-2029”. In order to satisfy this demand, effective regulation should be put into place (https://theswisstimes.com/2019/09/25/global-halloumi-cheese-market-trends-revenue-share-opportunity-status-analyzed-during-2019-2029/).
Halloumi exports reached 29,000 tons in 2018, reflecting a growing momentum to the export of the traditional Cyprus cheese (https://in-cyprus.com/cyprus-exported-29000-tons-of-halloumi-in-2018/).
Also, total income generated from Halloumi exports reached EUR 197 million in 2018, while the target set is EUR 300 million, by 2023 (https://www.financialmirror.com/news-details.php?nid=36980).
Halloumi cheese production remains concentrated in Cyprus, and the producers export halloumi cheese to the rest of Europe and other regions where consumption is significant (https://theswisstimes.com/2019/09/25/global-halloumi-cheese-market-trends-revenue-share-opportunity-status-analyzed-during-2019-2029/).
Producers in Cyprus are focusing on increasing the total production, whereas key players are investing in R&D to keep up with this overwhelming demand.
This is indicated by the fact that genetic improvement of local goat and sheep breeds, has been perceived to be one of the most efficient ways to meet the ever-increasing demand for halloumi cheese.
Market players are also relying on science to alleviate challenges posed by supply-demand fluctuations.
There is also an annual funding of EUR 3.5 million that is granted to farmers, in the form of subsidies, to help sheep and goat farmers modernize their units and improve productivity (https://in-cyprus.com/cyprus-exported-29000-tons-of-halloumi-in-2018/).
It is important to note that the Cypriot cheese is a favourite with vegetarians and those who prefer Mediterranean food, and growing demand, such as in China, has led to a shortage in UK shops (https://www.dailymail.co.uk/news/article-7066321/The-great-halloumi-crisis-2019.html).
Additionally, growing awareness among consumers about the health benefits of organic halloumi, especially the rich concentration of polyunsaturated fatty acids (FA), is also believed to boost its widespread adoption (https://theswisstimes.com/2019/09/25/global-halloumi-cheese-market-trends-revenue-share-opportunity-status-analyzed-during-2019-2029/).
Demand for conventional halloumi cheese continues to remain significantly higher than organic variants, and this can be attributed to multiple factors, including easy availability and cost convenience.
Cyprus lost its halloumi trademark in the UK on technical grounds, in November 2018, and its registration as a Protected Designation of Origin (PDO) is currently pending at the EU.
The high demand for Halloumi as well as the loss of Cyprus’ intellectual property in the UK, exemplifies the dire need for effective regulation, since the procedures governing the future of halloumi as a Cypriot product, are languishing in the EU corridors.
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