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Halloumi: exporting to retain traditional food products

Paul Gibbs (Intercollege, Nicosia, Cyprus)
Ria Morphitou (Intercollege, Nicosia, Cyprus)
George Savva (Department of Statistics and Research, Ministry of Finance, Nicosia, Cyprus)

British Food Journal

ISSN: 0007-070X

Article publication date: 1 July 2004



This case study considers what marketing action the producers of halloumi in the Republic of Cyprus ought to take to secure their domestic and export markets. Halloumi is promoted as the national branded product of Cyprus. Its manufacture in Cyprus is mainly undertaken by large dairy producers, but a substantial part of production still remains with small commercial enterprises and farms. Consumption in the Republic is mediated through tourism that acts both to increase consumption and as a conduit to create export demand. The current structure of support for, and supply of milk for the cheese in general, and halloumi in particular, will change when Cyprus enters the EU in 2004.



Gibbs, P., Morphitou, R. and Savva, G. (2004), "Halloumi: exporting to retain traditional food products", British Food Journal, Vol. 106 No. 7, pp. 569-576.



Emerald Group Publishing Limited

Copyright © 2004, Emerald Group Publishing Limited

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