Cyprus proudly participates with two exhibition stands at the renowned "Fancy Food Show" in New York, aiming to showcase its exceptional halloumi cheese on the global stage. Cypriot halloumi companies sponsor two European programs, namely "EU Delicious" and "Cheese U," dedicated to promoting Cypriot cheese in international markets.

The transnational program of the European Union, "EU Delicious," focuses on promoting agricultural products in third countries. This year, Cyprus actively participates by promoting halloumi, while neighboring Romania showcases their jams in the same booth.

The Panagrotic Association of Cyprus, as the organizing entity, spearheads this initiative, with Tassos Papanis, General Secretary of the Association, expressing great satisfaction with the program's success, as reported by the Cyprus News Agency.

Prominent Cypriot companies, such as "Charalambidis Christis," the largest dairy company exporting 40% of halloumi to 35 countries, and the regional cheese factory "Challoumas," participate in this endeavor, as highlighted by Papanis.

Stefanos Aloneftis, the export manager of "Charalambides Christis," a stalwart in the halloumi industry and the largest producer in Cyprus with a presence in America spanning over thirty years, provided insights on their operations. Aloneftis revealed that Cyprus exports around 1000 tons of halloumi to the United States annually, with their company contributing significantly to this volume. The company's total turnover amounts to approximately 140 million, of which 55 million is derived from exports. Their primary markets include England, Germany, America, and Australia.

The second European program, "Cheese U," primarily focuses on promoting various European cheese products. Halloumi producer "Somis" participates in the exhibition alongside a Bulgarian company dedicated to promoting Bulgarian cheeses.

Evagoras Fiakkou, General Manager of "Somis," discussed the company's participation in the program, highlighting their facilities and diverse halloumi production. He emphasized their ability to produce organic and kosher halloumi, catering to specific dietary requirements. Fiakkou mentioned their prior participation in exhibitions in Australia, New Jersey, Las Vegas, and Brazil, where they identified significant opportunities for growth.

He further expressed that halloumi has gained recognition globally, becoming a staple in many people's diets. Halloumi stands as the most exported food product from Cyprus, with a substantial portion being shipped to Scandinavian countries. In fact, "Somis" alone accounts for half of the 6,000 tons of halloumi exported annually to Sweden from Cyprus.

The exhibition, hosted at the Jacob Javits Convention Center in Manhattan, commenced on Sunday and will run until Tuesday, featuring over 1,200 exhibitors from the USA and 35 countries. It serves as a platform to showcase the latest advancements in the food and beverage sector.