Halloumi: exporting to retain traditional food products
Article
Gibbs, P., Morphitou, R. and Savva, G. 2004. Halloumi: exporting to retain traditional food products. British Food Journal. 106 (7), pp. 569-576. https://doi.org/10.1108/00070700410545755
| Type | Article |
|---|---|
| Title | Halloumi: exporting to retain traditional food products |
| Authors | Gibbs, P., Morphitou, R. and Savva, G. |
| Abstract | 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. |
| Research Group | Centre for Education Research and Scholarship (CERS) |
| Publisher | Emerald |
| Journal | British Food Journal |
| ISSN | 0007-070X |
| Publication dates | |
| 2004 | |
| Publication process dates | |
| Deposited | 23 Jun 2009 |
| Output status | Published |
| Digital Object Identifier (DOI) | https://doi.org/10.1108/00070700410545755 |
| Language | English |
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