Newsroom / CNA
The Pancyprian Organisation of Cattle Farmers (POCF), in partnership with a UK-based private laboratory, has introduced a certified method to determine if Cypriot milk is used in halloumi cheese production. Halloumi, a traditional Cypriot cheese, holds a Protected Designation of Origin (PDO) status. This new method aims to detect the inclusion of milk powder or milk from non-Cypriot sources during halloumi production. The announcement was made during a press conference held on Thursday in Nicosia.
Maria Panayiotou, the Minister of Agriculture, Rural Development, and Environment, emphasized the significance of halloumi as a major export product for Cyprus. She stated that the Ministry values collaboration with all stakeholders in halloumi production and welcomes initiatives like this to protect the PDO certification, which is vital for export growth. The method will undergo evaluation by the relevant Ministry authorities.
POCF’s Quality Director, Nasia Alexandrou, highlighted that the use of milk powder and non-Cypriot milk in halloumi production has posed challenges for the industry for years. “For dairy farmers, being able to verify the origin of milk used in halloumi production is crucial to safeguarding Cypriot milk and supporting local producers,” she said.
To address this issue, the POCF collaborated with Nordex Food Group (Futura) and Food Forensics to create a system that profiles Cypriot milk, ensuring its authenticity and protecting local producers.
During the press conference, Mark Hughes, Technical Services Director at Food Forensics Laboratory, explained the process behind the method. It employs stable isotope ratio analysis, which identifies production origins through environmental footprints.
Hughes elaborated on the process, stating that the team visited Cyprus to collect milk samples from various cow, sheep, and goat farms across the island, as well as halloumi and “grilled cheese” samples sold in the market without PDO certification. Additional samples were taken from other regions in Europe and globally to identify differences and establish a unique Cypriot milk profile.
The successful implementation of the method has been accredited under ISO17025 standards. Hughes noted, “We can determine if milk and halloumi are of Cypriot origin, detect milk from outside Cyprus, and even identify milk powder used in non-certified halloumi.”
Alexandrou encouraged more Cypriot farms to participate in the program to expand the database further, ensuring comprehensive coverage of Cypriot milk production. She also urged government agencies to explore how this method could be integrated into broader regulatory efforts.
This initiative represents a significant step toward preserving the integrity of halloumi and supporting the Cypriot dairy industry.
