The Government is proceeding with the designation of origin for Cypriot traditional products, and its strategic choice is to turn to the production and utilisation of these products, Minister of Agriculture, Rural Development and Environment Nicos Kouyialis has said.
Addressing the General Meeting of Cyprus Chefs, Kouyialis said that the effort to highlight the heritage from such exquisite traditional products is beginning to take form.
Kouyialis noted that everyone in the catering and tourist sector, be they producers or consumers, can become ambassador of the Cypriot products and contribute to efforts to upgrade the tourist product and promote the products.
He also pointed out the role the chefs can play in putting Cyprus on the gastronomical map of Europe.
Kouyialis said the government has already registered the Paphos sausage, rose petal preserve, kolokasi (taro root), and poulles (young taro root) from Sotira village. Recently, Cyprus has submitted documents for the designation of origin for lountza (smoked bacon), chiromeri (smoked pork haunch), and the Pitsilia sausage. Next in line are posyrti (marinated smoked bacon), chalitzia (soft white cheese), and rosewater from Agros, among others.